Dinner for the Original Copy Officer Captains and OCS of 270,036 for 5/7/21 Friday
- Katherine Victoria Vananderland
- May 6, 2021
- 6 min read
Now its TGIF, a grill dinner with some good eats you won't have to call uber eats all though I had the best cinnamon roll from Cinnabon. Perhaps once we start making money we could do cinnamon rolls from there on Saturday Morning with the Grandpas. Perhaps Grandpa B. could hook us up. Some new entree's We are ahead for tomorrow we did it and now I am going to lay down for 15minuets.
A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia
Ingredients
1/4 cup unsweetened pineapple juice
2 tablespoons sherry
2 tablespoons soy sauce
1/4 teaspoon ground ginger
Dash salt
Dash pepper
4 boneless skinless chicken breast halves (6 ounces each)
Grilled pineapple and sliced green onions, optional
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Directions
In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.
Nutrition Facts 1 each: 187 calories, 4g fat (1g saturated fat), 94mg cholesterol, 209mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.
Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don't know how to cook asparagus on the grill? Just place asparagus on a double skewer. —Taste of Home Test Kitchen
Ingredients
1 cup water
1 pound fresh asparagus, trimmed
1/4 cup barbecue sauce
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Directions
In a large skillet, bring water to a boil; add asparagus. Cover and cook until crisp-tender, 4-6 minutes; drain and pat dry. Cool slightly.
Thread several asparagus spears onto 2 parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once.
Nutrition Facts 1 serving: 43 calories, 0 fat (0 saturated fat), 0 cholesterol, 181mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
Ingredients
4 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
6 tablespoons cold butter
6 ice cream waffle bowls
3 cups vanilla ice cream
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Directions
In a large bowl, combine peaches, sugar and vanilla. Transfer to a greased 8-in. square disposable foil pan.
In a small bowl, combine oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling.
Place pan on grill rack over indirect medium heat. Grill, covered, 15-20 minutes or until filling is bubbly. Remove from heat; cool slightly. Place peach mixture in waffle bowls; top with ice cream.
Nutrition Facts 1 sundae: 486 calories, 21g fat (12g saturated fat), 60mg cholesterol, 157mg sodium, 74g carbohydrate (53g sugars, 3g fiber), 6g protein.
So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons olive oil
2 cups shredded Gouda cheese
1 small red onion, halved and thinly sliced
1/4 cup minced fresh cilantro
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Directions
Sprinkle chicken with pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 5-7 minutes per side, basting frequently with 1/2 cup barbecue sauce during the last 4 minutes. Cool slightly. Cut into cubes.
Divide dough in half. On a well-greased large sheet of heavy-duty foil, press each portion of dough into a 10x8-in. rectangle; brush lightly with oil. Invert dough onto grill rack; peel off foil. Grill, covered, over medium heat until bottom is lightly browned, 1-2 minutes.
Remove from grill. Spread grilled sides with remaining barbecue sauce. Top with cheese, chicken and onion. Grill, covered, until bottom is lightly browned and cheese is melted, 2-3 minutes. Sprinkle with cilantro.
Nutrition Facts 1 piece: 339 calories, 12g fat (6g saturated fat), 56mg cholesterol, 956mg sodium, 39g carbohydrate (15g sugars, 1g fiber), 20g protein.
Grilled Ground Turkey Burgers
These juicy, tender patties on whole wheat buns make a wholesome, satisfying sandwich. We especially like to grill this turkey burger recipe, but you could also pan-fry them. —Sherry Hulsman, Elkton, Florida
Ingredients
1 large egg, lightly beaten
2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds lean ground turkey
6 whole wheat hamburger buns, split
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Directions
In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties.
On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.
Nutrition Facts 1 each: 293 calories, 11g fat (3g saturated fat), 110mg cholesterol, 561mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Ingredients
8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
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Directions
Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk.
In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string.
Grill corn; covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.
Nutrition Facts 1 ear of corn with 1 tablespoon butter mixture: 178 calories, 12g fat (7g saturated fat), 31mg cholesterol, 277mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 3g protein.
Lime-Honey Fruit Salad
Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida
Ingredients
1 teaspoon cornstarch
1/4 cup lime juice
1/4 cup honey
1/2 teaspoon poppy seeds
3 medium gala or Red Delicious apples, cubed
2 medium pears, cubed
2 cups seedless red grapes
2 cups green grapes
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Directions
In a small microwave-safe bowl, combine cornstarch and lime juice until smooth. Microwave, uncovered, on high for 20 seconds; stir. Cook 15 seconds longer; stir. Stir in honey and poppy seeds.
In a large bowl, combine the apples, pears and grapes. Pour dressing over fruit; toss to coat. Cover and refrigerate overnight.
Editor's Note This recipe was tested in a 1,100-watt microwave. Nutrition Facts 3/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 25g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fruit.
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! —Kimberly Laabs, Hartford, Wisconsin
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.
Oreo Ice Cream Cake Tips How do you keep an ice cream cake from melting? The best way to keep an ice cream cake from melting is to freeze it throughout the assembly process. Popping your cake in the freezer every few minutes or after every step helps to keep it solid. When transferring your prepared ice cream cake, travel with it in an insulated cooler and with multiple ice packs. Learn how to freeze anything with this handy guide.Can I put ice cream cake in the fridge? No—You’ll want to keep your Oreo ice cream cake in the freezer, then let it stand at room temperature 10 minutes before serving. Oh, and if you bought extra cookies? Put them to good use in these other Oreo recipes.What variations of this ice cream cake recipe can I try? If you’re looking to switch things up, try using an ice cream flavor other than vanilla. Anything goes—coffee, strawberry, mint chip or cookie dough! And instead of sprinkling the top with just cookies, add your favorite chopped nuts, fruit, sprinkles or mini candies. Maraschino cherries are also a fun garnish to add once the Oreo ice cream cake is ready to serve. Or, check out our other ice cream cake recipes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts 1 piece: 573 calories, 27g fat (14g saturated fat), 49mg cholesterol, 353mg sodium, 76g carbohydrate (46g sugars, 2g fiber), 6g protein.
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