Dinner for the Original Copy Officer Captains and OCS of 270,036 for 5/6/21 Thursday

TGIF its Friday almost, we made it one more week in the bucket list. Today review your bucket list and if you haven't made a vision board yet lets put one together for your dreams to be goals with endpoints. I am proud of you and I support you with all that you do! Let's find ourselves a think tank.

Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced fresh mushrooms

• 1/4 cup chopped onion

• 6 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 2 cans (14-1/2 ounces each) chicken broth

• 1 cup half-and-half cream

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• In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

• Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Quick Cream of Mushroom Soup Tips How do you thicken cream of mushroom soup? In this cream of mushroom soup recipe, we use flour to thicken the soup, but there are plenty of handy ways to thicken soups and sauces. For gluten-free options, you could use cornstarch or arrowroot. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated, and the sauce starts to thicken.Can you eat cream of mushroom soup by itself? You can eat this cream of mushroom soup by itself, with a crusty roll, or use it as a base for other delicious dishes that start with cream of mushroom soup.Can homemade cream of mushroom soup be frozen? We don’t recommend freezing most dairy-based soups, like this cream of mushroom soup, as they can taste—and look—grainy once reheated. Research contributed by Catherine Ward, Taste of Home Culinary Assistant Nutrition Facts 1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.

TASTE OF HOME

Slow-Cooker Marinated Mushrooms

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions, thawed

• 4 garlic cloves, minced

• 2 cups reduced-sodium beef broth

• 1/2 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.

• Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts 1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Mushroom Marsala with Barley

This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois

Ingredients

• 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks

• 1 cup thinly sliced shallots

• 3 tablespoons olive oil

• 1/2 teaspoon minced fresh thyme

• 3/4 cup Marsala wine, divided

• 3 tablespoons reduced-fat sour cream

• 2 tablespoons all-purpose flour

• 1-1/2 teaspoons grated lemon zest

• 1/4 teaspoon salt

• 1/4 cup crumbled goat cheese

• 1/4 cup minced fresh parsley

• 2-1/2 cups cooked barley

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Directions

• In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender.

• Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

Test Kitchen tipsMarsala is an Italian wine fortified with alcohol. Its distinctive flavor is found in many Italian desserts, entrees and side dishes. You can substitute red or white wine, beer or broth for the Marsala. Be prepared: This will change the flavor dramatically. When fresh wild mushrooms are in season, swap in a medley of them for the baby portobellos.

Nutrition Facts 3/4 cup: 235 calories, 9g fat (2g saturated fat), 7mg cholesterol, 139mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

TASTE OF HOME

Portobello Fajitas

I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

Ingredients

• 3 large portobello mushrooms (about 1/2 pound)

• 1 large sweet red pepper, cut into strips

• 1/2 large sweet onion, sliced

• 1/2 cup fat-free Italian salad dressing

• 2 tablespoons lime juice

• 4 flour tortillas (8 inches), warmed

• 1/2 cup shredded cheddar cheese

• Optional toppings: salsa, guacamole and sour cream

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• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Cut mushrooms into 1/2-in. slices and place in a large bowl. Add pepper and onion; drizzle with salad dressing and toss to coat. Let stand 10 minutes.

• Transfer vegetables to a lightly greased grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat 10-12 minutes or until tender, stirring occasionally.

• Drizzle vegetables with lime juice. Serve with tortillas, cheese and toppings as desired.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Nutrition Facts 1 fajita (calculated without optional toppings): 282 calories, 8g fat (4g saturated fat), 15mg cholesterol, 664mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.

Butternut & Portobello Lasagna

Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

Ingredients

• 1 package (10 ounces) frozen cubed butternut squash, thawed

• 2 teaspoons olive oil

• 1 teaspoon brown sugar

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• MUSHROOMS:

• 4 large portobello mushrooms, coarsely chopped

• 2 teaspoons balsamic vinegar

• 2 teaspoons olive oil

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• SAUCE:

• 2 cans (28 ounces each) whole tomatoes, undrained

• 2 teaspoons olive oil

• 2 garlic cloves, minced

• 1 teaspoon crushed red pepper flakes

• 1/2 cup fresh basil leaves, thinly sliced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• LASAGNA:

• 9 no-cook lasagna noodles

• 4 ounces fresh baby spinach (about 5 cups)

• 3 cups part-skim ricotta cheese

• 1-1/2 cups shredded part-skim mozzarella cheese

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• Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.

• Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.

• Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.

• Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts 1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.

Baked Chicken and Mushrooms

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. —Lise Prestine of South Bend, Indiana

Ingredients

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

• 1/4 teaspoon paprika

• 1/2 pound fresh mushrooms, sliced

• 1 tablespoon butter

• 1/2 cup sherry or chicken broth

• 3 green onions, chopped

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 3/4 cup shredded part-skim mozzarella cheese

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Directions

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.

• Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.

• Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts 1 serving: 215 calories, 8g fat (4g saturated fat), 77mg cholesterol, 604mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.