Dinner for the Original Copy Officer Captains and OCS of 270,036 5/1/21

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Mediterranean Chicken

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons olive oil

• 1 pint grape tomatoes

• 16 pitted Greek or ripe olives, sliced

• 3 tablespoons capers, drained

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Directions

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers.

• Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

Nutrition Facts 1 serving: 336 calories, 18g fat (3g saturated fat), 94mg cholesterol, 631mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.

Greek-Style Stuffed Acorn Squash

With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Rasey, Cadillac, Michigan

Ingredients

• 3 medium acorn squash, halved and seeds removed

• 1 cup lentils

• 2 cups chicken broth

• 3/4 cup uncooked orzo pasta

• 1 pound bulk pork sausage

• 1/2 cup crumbled feta cheese

• 2 teaspoons Greek seasoning

• 2 tablespoons all-purpose flour

• 1 cup french-fried onions

• Additional crumbled feta cheese, optional

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Directions

• Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool. Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth.

• In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add 1/2 cup feta cheese and Greek seasoning; mix well.

• Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture.

• When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional feta.

Nutrition Facts 1 serving: 335 calories, 14g fat (4g saturated fat), 29mg cholesterol, 704mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 13g protein.

Greek Spaghetti with Chicken

Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. —Melanie Dalbec, Inver Grove Heights, Minnesota

Ingredients

• 1 package (16 ounces) spaghetti, broken into 2-inch pieces

• 4 cups cubed cooked chicken breast

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

• 1 cup mayonnaise

• 1 cup sour cream

• 3 celery ribs, chopped

• 1 small onion, chopped

• 1/2 cup chopped green pepper

• 1 jar (2 ounces) diced pimientos, drained

• 1/2 teaspoon lemon-pepper seasoning

• 1 cup shredded Monterey Jack cheese

• 1/2 cup soft bread crumbs

• 1/2 cup shredded Parmesan cheese

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Directions

• Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper.

• Transfer to a greased 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Editor's Note To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts 1-1/3 cups: 594 calories, 32g fat (10g saturated fat), 68mg cholesterol, 815mg sodium, 45g carbohydrate (4g sugars, 5g fiber), 31g protein.

TASTE OF HOME Chicken Quinoa Bowls with Balsamic Dressing I love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina

Ingredients

• 1/4 cup balsamic vinegar

• 2/3 cup water

• 1/3 cup quinoa, rinsed

• 2 boneless skinless chicken breast halves (6 ounces each)

• 3 teaspoons olive or coconut oil, divided

• 1/4 teaspoon garlic powder

• 1/2 teaspoon salt, divided

• 1/4 teaspoon pepper, divided

• 1/2 pound fresh asparagus, trimmed

• 1/4 cup plain Greek yogurt

• 1/2 teaspoon spicy brown mustard

• 1/2 medium ripe avocado, peeled and sliced

• 6 cherry tomatoes, halved

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Directions

• Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely.

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm.

• Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper.

• Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing.

• For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

Test Kitchen tipsNo need to fuss with the asparagus after you add it to the pan with the chicken; it doesn’t need to be turned. The extra step of simmering the balsamic vinegar makes this dressing extra flavorful.

Nutrition Facts 1 serving: 491 calories, 21g fat (5g saturated fat), 101mg cholesterol, 715mg sodium, 35g carbohydrate (12g sugars, 6g fiber), 42g protein.

Chicken Sausage Pita Pockets

Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Colorado Springs, Colorado

Ingredients

• 6 teaspoons olive oil, divided

• 1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced

• 1 cup sliced fresh mushrooms

• 1 small onion, halved and sliced

• 1 medium zucchini, halved lengthwise and sliced

• 1 medium yellow summer squash, halved lengthwise and sliced

• 3 tablespoons chopped fresh basil

• 8 whole wheat pita pocket halves, warmed

• Optional: Sliced tomato and plain Greek yogurt

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• In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan.

• In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan.

• Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

Nutrition Facts 2 filled pita halves: 376 calories, 16g fat (3g saturated fat), 70mg cholesterol, 736mg sodium, 39g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable.

Recipes

Aunt Marion’s Fruit Salad Dessert

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics…and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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Directions

• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.