Dinner for the Original Copy Officer Captains and OCS of 270,036 4/28/21

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Nutty Broccoli Slaw

my daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio

Ingredients

• 1 package (3 ounces) chicken ramen noodles

• 1 package (16 ounces) broccoli coleslaw mix

• 2 cups sliced green onions (about 2 bunches)

• 1-1/2 cups broccoli florets

• 1 can (6 ounces) ripe olives, drained and halved

• 1 cup sunflower kernels, toasted

• 1/2 cup slivered almonds, toasted

• 1/2 cup sugar

• 1/2 cup cider vinegar

• 1/2 cup olive oil

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Directions

• Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.

• In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.

Test Kitchen TipsShave a few calories from this recipe by reducing the vinegar and oil from 1/2 cup each to 1/3 cup. Add 1 teaspoon each minced garlic and ginger plus 1 tablespoon toasted sesame oil for an Asian-inspired twist to the dressing. If you prefer a more neutral flavor, use canola oil in place of olive oil.

Nutrition Facts 3/4 cup: 206 calories, 15g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 4g protein.

Fresh Fruit Bowl

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Ingredients

• 8 cups fresh melon cubes

• 1 to 2 tablespoons corn syrup

• 1 pint fresh strawberries, halved

• 2 cups fresh pineapple chunks

• 2 oranges, sectioned

• Fresh mint leaves, optional

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Directions

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

TASTE OF HOME

White Cheddar Mac & Cheese

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

Ingredients

• 1 package (16 ounces) small pasta shells

• 1/2 cup butter, cubed

• 1/2 cup all-purpose flour

• 1/2 teaspoon onion powder

• 1/2 teaspoon onion flakes

• 1/2 teaspoon garlic

• 1/4 teaspoon salt

• 4 cups 2% milk

• 2 cups shredded sharp white cheddar cheese

• 2 cups shredded Manchego or additional white cheddar cheese

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Directions

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.

• Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

Nutrition Facts 1 cup: 650 calories, 35g fat (22g saturated fat), 101mg cholesterol, 607mg sodium, 55g carbohydrate (8g sugars, 2g fiber), 27g protein.

TASTE OF HOME

Mushroom & Onion Grilled Cheese Sandwiches

We took grilled cheese up a notch with baby portobello mushrooms, bacon and cheddar. For weeknight comfort food, it’s good to the last crumb. Readers of my blog, theseasonedmom.com, love these! —Blair Lonergan, Rochelle, Virginia

Ingredients

• 3 tablespoons butter, softened, divided

• 8 ounces sliced baby portobello mushrooms

• 1 small onion, halved and thinly sliced

• 8 thin slices cheddar cheese (about 3 ounces)

• 8 slices Texas toast

• 4 bacon strips, cooked and crumbled

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• In a large nonstick skillet coated with cooking spray, heat 1 tablespoon butter over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Remove from pan. Wipe skillet clean.

• Place one slice cheese on each of four bread slices. Top with mushroom mixture, bacon and the remaining cheese and bread. Lightly spread outsides of sandwiches with remaining butter.

• In same skillet, toast sandwiches in batches over medium heat 45-60 seconds on each side or until golden brown and cheese is melted.

Nutrition Facts 1 sandwich: 406 calories, 21g fat (11g saturated fat), 54mg cholesterol, 729mg sodium, 39g carbohydrate (5g sugars, 2g fiber), 16g protein.

TASTE OF HOME

Chicken Sausage & Gnocchi Skillet

I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan

Ingredients

• 1 package (16 ounces) potato gnocchi

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 fully cooked Italian chicken sausage links (3 ounces each), sliced

• 1/2 pound sliced baby portobello mushrooms

• 1 medium onion, finely chopped

• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces

• 2 garlic cloves, minced

• 2 tablespoons white wine or chicken broth

• 2 ounces herbed fresh goat cheese

• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Grated Parmesan cheese

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Directions

• Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add sausage, mushrooms and onion; cook and stir until sausage is browned and vegetables are tender. Add asparagus and garlic; cook and stir 2-3 minutes longer.

• Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts 1-1/2 cups (calculated without Parmesan cheese): 454 calories, 15g fat (6g saturated fat), 58mg cholesterol, 995mg sodium, 56g carbohydrate (11g sugars, 5g fiber), 21g protein.

Honey-Yogurt Berry Salad

I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota

Ingredients

• 1-1/2 cups sliced fresh strawberries

• 1-1/2 cups fresh raspberries

• 1-1/2 cups fresh blueberries

• 1-1/2 cups fresh blackberries

• 1 cup reduced-fat plain yogurt

• 1 tablespoon honey

• 1/4 teaspoon grated orange zest

• 1 tablespoon orange juice

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Directions

• Place berries in a glass bowl; toss to combine. In a small bowl, mix remaining ingredients. Spoon over berries.

Nutrition Facts 3/4 cup fruit with 2 tablespoons yogurt mixture: 76 calories, 1g fat (0 saturated fat), 2mg cholesterol, 23mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 fruit.