Dinner for the Original Copy Officer Captains and OCS of 270,036 for 4/27/212

Today, think of all the accounts you will land with clients. Imagine having a million business partners to yield a quadrillionaire operation. It is possible imagine after five years of doing this; you will be financially free. Let nothing hold you back be fearless to find the diamonds under each dirt pile. Dig until you find gold and diamonds; ask for the appointment make it brief to study the overview in 20min of their time. Would you rather earn money or spend money?

What is your time worth? Where do you want to go? What drives your soul every morning when you awake?

Shrimp Scampi

This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska

Ingredients

• 3 to 4 garlic cloves, minced

• 1/4 cup butter, cubed

• 1/4 cup olive oil

• 1 pound uncooked medium shrimp, peeled and deveined

• 1/4 cup lemon juice

• 1/2 teaspoon onion flakes

• 1/4 teaspoon dried oregano

• 1/2 cup grated Parmesan cheese

• 1/4 cup dry bread crumbs

• 1/4 cup minced fresh parsley

• Hot cooked angel hair pasta

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Directions

• In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.

• Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Test Kitchen TipsYou can easily use frozen shrimp. Use our guide to clean, devein and prep your shrimp.

Nutrition Facts 1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.

Zucchini & Cheese Roulades

My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

Ingredients

• 1 cup part-skim ricotta cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

• 1 tablespoon capers, drained

• 1 tablespoon chopped Greek olives

• 1 teaspoon grated lemon zest

• 1 tablespoon lemon juice

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 4 medium zucchini

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Directions

• In a small bowl, mix the first 9 ingredients.

• Slice zucchini lengthwise into twenty-four 1/8-in.-thick slices. On a greased grill rack, cook zucchini in batches, covered, over medium heat. Grill until tender, 2-3 minutes on each side.

• Place 1 tablespoon ricotta mixture on the end of each zucchini slice. Roll up and secure each with a toothpick.

Nutrition Facts 1 appetizer: 24 calories, 1g fat (1g saturated fat), 4mg cholesterol, 58mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

TASTE OF HOME

Mini Sausage Quiches

These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

Ingredients

• 1/2 pound bulk hot Italian sausage

• 2 tablespoons dried minced onion

• 2 tablespoons minced chives

• 1 tube (8 ounces) refrigerated crescent rolls

• 4 large eggs, lightly beaten

• 2 cups shredded Swiss cheese

• 1 cup 4% cottage cheese

• 1/3 cup grated Parmesan cheese

• Paprika

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Directions

• In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives.

• On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups.

• Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika.

• Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.

Test Kitchen TipMake these gluten-free by skipping the crescent roll crust.

Nutrition Facts 1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

Golden Buttermilk Waffles

You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona

Ingredients

• 1-3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 2 cups buttermilk

• 1/3 cup canola oil

• Optional: Sliced fresh strawberries, strawberry syrup and whipped cream

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Directions

• In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined.

• Bake in a preheated waffle iron according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.

Nutrition Facts 2 waffles: 223 calories, 11g fat (2g saturated fat), 56mg cholesterol, 435mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 6g protein.

TASTE OF HOME

Nutella-Stuffed Strawberries

Gourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon

Ingredients

• 12 large fresh strawberries

• 1/4 cup Nutella

• 1 cup milk chocolate chips, melted

• 1/4 cup chopped hazelnuts

• Confectioners' sugar

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Directions

• Remove stems from strawberries. Using a paring knife, cut out centers; pipe Nutella into strawberries.

• Insert a toothpick into the side of each strawberry. Holding toothpick, quickly dip stem end of strawberry into melted chocolate; allow excess to drip off. Sprinkle with hazelnuts; place strawberries on a waxed paper-lined baking sheet, point side up. Remove toothpicks; refrigerate strawberries until set. Just before serving, dust with confectioners' sugar.

Nutrition Facts 1 stuffed strawberry: 100 calories, 6g fat (2g saturated fat), 2mg cholesterol, 10mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 2g protein.

Rustic Oatmeal Scones

My family loves scones, but traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. —Gail D'Urso, Carlisle, Pennsylvania

Ingredients

• 1-1/2 cups all-purpose flour

• 1/2 cup whole wheat flour

• 1/2 cup sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1/4 cup cold butter, cubed

• 2 cups quick-cooking oats

• 1 cup dried blueberries or raisins

• 1 cup plain yogurt

• 3 tablespoons fat-free milk, divided

• Coarse sugar

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Directions

• Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened.

• Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar.

• Bake 13-15 minutes or until golden brown. Serve warm.

Nutrition Facts 1 scone: 186 calories, 4g fat (2g saturated fat), 11mg cholesterol, 273mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.