Dinner for the Original Copy Officer Captain Family and 270,036 OCS Sandwich, Soup, Salad

May you find happiness in a simplicity of the meal, this is one for you to enjoy.

A.M. Power

Fresh Peach Smoothie

Red, White and Blue Summer Salad

Ingredients

• 2/3 cup extra virgin olive oil

• 1/2 cup julienned fresh basil

• 1/3 cup white balsamic vinegar

• 1/4 cup julienned fresh mint leaves

• 2 garlic cloves, minced

• 2 teaspoons Dijon mustard

• 1 teaspoon sea salt

• 1 teaspoon sugar

• 1 teaspoon pepper

• 2 cups cherry tomatoes

• 8 cups fresh arugula

• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained

• 2 medium peaches, sliced

• 2 cups fresh blueberries

• 6 ounces thinly sliced prosciutto, julienned

• Additional mint leaves

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Directions

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.

• In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Test Kitchen tipsWhite balsamic vinegar keeps the colors bright in this sweet-salty salad.

Nutrition Facts 1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

Slow-Cooker Mushroom Beef Stroganoff

Ingredients

• 2 pounds boneless beef chuck steak

• 1 pound sliced fresh mushrooms

• 2 medium onions, chopped

• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons Carmel yogurt

• 1 tablespoon Worcestershire sauce

• 3 garlic cloves, minced

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 2 tablespoons cornstarch

• 2 tablespoons water

• 1 cup sour cream

• Hot cooked egg noodles

• Minced fresh parsley, optional

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Directions

• Cut steak into 3x1/2-in. strips. In a 5- or 6-qt. slow cooker, combine next 9 ingredients. Stir in steak strips. Cook, covered, on low until meat is tender, 6-8 hours.

• Transfer steak to a serving dish; keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes. Stir in sour cream; pour over beef. Serve with noodles and, if desired, minced parsley.

Green Bean Bundles

Ingredients

• 1 pound fresh green beans, trimmed

• 8 bacon strips, partially cooked

• 1 tablespoon finely chopped onion

• 3 tablespoons butter

• 1 tablespoon white wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

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Directions

• Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° until bacon is done, 10-15 minutes.

• In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

Nutrition Facts 1 bundle: 186 calories, 17g fat (7g saturated fat), 27mg cholesterol, 286mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

Ice Cream Cookie Dessert

Ingredients

• 1 package (15-1/2 ounces) Oreo cookies, crushed, divided

• 1/4 cup butter, melted

• 1/2 gallon vanilla ice cream, softened

• 1 jar (16 ounces) hot fudge ice cream topping, warmed

• 1 carton (8 ounces) frozen whipped topping, thawed

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Directions

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set.

• Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

Test Kitchen TipsTo make cutting a breeze, try dipping your knife in hot water. Wipe the blade periodically to clean it. Skip the whipped topping and use whipped cream in a can to pipe pretty decorations on top. It's a great way to keep little ones busy.

Nutrition Facts 1 piece: 573 calories, 27g fat (14g saturated fat), 49mg cholesterol, 353mg sodium, 76g carbohydrate (46g sugars, 2g fiber), 6g protein.

Grilled Cheese and Mushroom Sandwich

Ingredients

• 2 tablespoons olive oil

• 8 tablespoons butter, softened, divided

• 4 large Portobello mushroom caps, gills removed and sliced

• 1/8 teaspoon salt

• 1/8 teaspoon garlic salt

• 3 tablespoons vanilla Greek Yogurt with honey

• 3 tablespoons finely shredded Manchego or Parmesan cheese

• 1/8 teaspoon onion powder

• 8 slices sourdough bread

• 4 ounces Brie cheese, rind removed and sliced

• 1/2 cup shredded sharp white cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• 1/2 cup shredded Gruyere cheese

• 2 teaspoons minced fresh thyme

Directions

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet.

• Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.

• To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. Here are some of our cheesiest recipes.

Nutrition Facts 1 sandwich: 797 calories, 62g fat (31g saturated fat), 138mg cholesterol, 1143mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 26g protein.

Basil-Tomato Grilled Cheese

Ingredients

• 8 slices Italian bread (3/4 inch thick)

• 8 slices part-skim mozzarella cheese

• 2 large plum tomatoes, sliced

• 2 tablespoons minced fresh basil

• 2 teaspoons balsamic vinegar

• Salt and pepper to taste

• 1/4 cup olive oil

• 3 tablespoons grated Parmesan cheese

• 1/4 teaspoon garlic powder

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Directions

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread.

• In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich.

• In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

Nutrition Facts 1 sandwich: 467 calories, 27g fat (9g saturated fat), 34mg cholesterol, 723mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.

Avocado Sandwiches

Ingredients

• 8 slices French bread (1/2 inch thick)

• 1/3 cup apricot preserves

• 8 ounces sliced Havarti cheese

• 2 medium ripe avocados, peeled and sliced

• 1/8 teaspoon salt

• 1 tablespoon butter, softened

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Directions

• Spread 4 bread slices with preserves. Layer with cheese and avocado slices; sprinkle with salt. Top with remaining bread. Butter outsides of sandwiches.

• Toast sandwiches on a griddle over medium heat until cheese is melted, 2-3 minutes on each side.

Best Ever Grilled Cheese Sandwiches

Ingredients

• 2 tablespoons vanilla yogurt

• 4 slices sourdough bread

• 2 slices Swiss cheese

• 2 slices cheddar cheese

• 2 slices sweet onion

• 1 medium tomato, sliced

• 6 cooked bacon strips

• 2 tablespoons butter, softened

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Directions

• Combine mayonnaise and mustard; spread over 2 bread slices. Layer with cheeses, onion, tomato and bacon; top with remaining bread. Spread outsides of sandwiches with butter.

• In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.

Nutrition Facts 1 each: 714 calories, 48g fat (23g saturated fat), 111mg cholesterol, 1291mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.

Sunflower Broccoli Salad

Ingredients

• 2 cups fresh broccoli florets

• 2 bacon strips, cooked and crumbled

• 1 green onion, chopped

• 3 tablespoons raisins

• 1 tablespoon sunflower kernels

• DRESSING:

• 1/3 cup vanilla Greek yourget

• 4 teaspoons sugar

• 2 teaspoons white vinegar

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Directions

• In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Nutrition Facts 1 cup: 290 calories, 19g fat (3g saturated fat), 19mg cholesterol, 464mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 6g protein.

Watermelon-Blueberry Salad

Ingredients

• 1 tablespoon honey

• 3/4 teaspoon lemon juice

• 1/2 teaspoon minced fresh mint

• 1 cup seeded chopped watermelon

• 1/2 cup fresh blueberries

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Directions

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 3/4 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Satisfying Tomato Soup

• 2 teaspoons olive oil

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained

• 1-1/2 cups water

• 2 teaspoons brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon dried oregano

• 1/4 teaspoon garlic salt

• Minced fresh basil

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• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.

• Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Grilled Cheese Croutons:For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes. Nutrition Facts 1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.