Dinner for the Original Copy Officer Captains and OCS of 270,036 for 5/9/21 Sunday

The start of a new week, some of our favorites a simple small meal for a shoestring budget. May the food be blessed to your bodies and may God bring you Miracles to heal and comfort you. The sky is the limit to your success; today is your day to Shine!

Mushroom Lasagna

Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina

Ingredients

• 9 uncooked lasagna noodles

• 1 pound sliced fresh mushrooms

• 2 cups chopped baby portobello mushrooms

• 1 large sweet onion, chopped

• 3 tablespoons olive oil

• 1/2 cup minced fresh parsley

• 2 thin slices prosciutto or deli ham, chopped

• 2 garlic cloves, minced

• 1-1/2 teaspoons Italian seasoning

• 2/3 cup white wine or chicken broth

• 2 cans (14-1/2 ounces each) diced tomatoes, drained

• 1 cup shredded part-skim mozzarella cheese, divided

• 1 cup shredded Parmesan cheese, divided

• 1/2 cup heavy whipping cream

• 1/4 cup whole milk

Buy IngredientsPowered by Chicory

Directions

• Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

• Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

• Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.

Sheet-Pan Chicken Parmesan

Saucy chicken, melty mozzarella and crisp-tender broccoli—all in one pan. What could be better? —Becky Hardin, St. Peters, Missouri

Ingredients

• 1 large egg

• 1/2 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon garlic powder

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

• Olive oil-flavored cooking spray

• 4 cups fresh or frozen broccoli florets (about 10 ounces)

• 1 cup marinara sauce

• 1 cup shredded mozzarella cheese

• 1/4 cup minced fresh basil, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray.

• In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray.

• Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.

• Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Test Kitchen tipsTry serving this on a bed of riced cauliflower. A number of brands are available in the vegetable section of the freezer case. Like most Italian-inspired dishes, this would pair wonderfully with a thick slice of garlic bread. Nutrition Facts 1 serving: 504 calories, 17g fat (7g saturated fat), 147mg cholesterol, 1151mg sodium, 27g carbohydrate (10g sugars, 8g fiber), 52g protein.

Fruit Pizza

These pretty fruit pizzas have been a hit every time I've served them. They start with pre-made cookie dough making them super simple! —Janet O'Neal, Poplar Bluff, Missouri

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup confectioners' sugar

• 1 carton (8 ounces) frozen whipped topping, thawed

• 2 to 3 kiwifruit, peeled and thinly sliced

• 1 to 2 firm bananas, sliced

• 1 can (11 ounces) mandarin oranges, drained

• 1/2 cup red grape halves

• 1/4 cup sugar

• 1/4 cup orange juice

• 2 tablespoons water

• 1 tablespoon lemon juice

• 1-1/2 teaspoons cornstarch

• Pinch salt

Buy IngredientsPowered by Chicory Directions

• Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool.

• In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top.

• In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Nutrition Facts 1 slice: 235 calories, 12g fat (6g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 2g protein.

TASTE OF HOME

Mango-Peach Smoothies

This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois

Ingredients

• 1 cup fat-free milk

• 1-1/4 cups peach yogurt

• 2-1/2 cups frozen mango chunks

Buy IngredientsPowered by Chicory

Directions

• Place all ingredients in a blender; cover and process until smooth. Serve immediately.

Nutrition Facts 1 cup: 180 calories, 1g fat (1g saturated fat), 5mg cholesterol, 71mg sodium, 39g carbohydrate (36g sugars, 3g fiber), 6g protein.