Dinner for the Original Copy Officer Captains and OCS of 270,036 for 5/8/21 Friday

Its a simple Saturday dinner we are working on a shoestring budget so we have smaller menu for today and yesterday and going forward.

Crispy Onion Chicken

My family loves chicken, and I'm always trying new ways to prepare it. This golden-brown chicken with its crunchy french-fried onion coating is great with rice, baked potatoes, macaroni salad or potato salad. —Charlotte Smith, McDonald, Pennsylvania

Ingredients

• 1/2 cup butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground mustard

• 1/2 teaspoon garlic salt

• 1/4 teaspoon pepper

• 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided

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

Buy IngredientsPowered by Chicory Directions

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.

• Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Nutrition Facts 1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein.

Cheddar and Chive Mashed Potatoes

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)

• 1 cup butter, cubed

• 1 cup sour cream

• 2 teaspoons salt

• 3/4 teaspoon pepper

• 1/2 cup heavy whipping cream

• 1-1/2 cups shredded cheddar cheese

• 1-1/2 cups shredded Monterey Jack cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh chives

• TOPPINGS:

• 1 cup shredded cheddar cheese

• 1 can (6 ounces) french-fried onions

Buy IngredientsPowered by Chicory Directions

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.

• Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight.

• To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats.

• Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Test Kitchen TipsTake care not to overbeat the potatoes; they'll go from whipped to gluey. Removing the potatoes from the fridge while the oven preheats will warm the potatoes and the dish up a bit. Putting a cold dish directly into a hot oven can cause it to crack. Nutrition Facts 3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.

Roasted Pumpkin and Brussels Sprouts

While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania

Ingredients

• 1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes

• 1 pound fresh Brussels sprouts, trimmed and halved lengthwise

• 4 garlic cloves, thinly sliced

• 1/3 cup olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon sea salt

• 1/2 teaspoon coarsely ground pepper

• 2 tablespoons minced fresh parsley

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.

• Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

Nutrition Facts 3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Refreshing Tropical Fruit Salad

Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin

Ingredients

• 2 large bananas, sliced

• 2 medium pears, cubed

• 1/3 cup fresh orange juice

• 1/3 cup unsweetened pineapple juice

• 3 cups cubed fresh pineapple

• 1-1/2 cups sliced fresh strawberries

• 1 cup seedless red grapes, halved

• 4 medium kiwifruit, peeled and sliced

• 2 medium mangos, peeled and cubed

• 2 star fruit, sliced

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.

Nutrition Facts 1 cup: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (22g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 fruit.