Dinner for the Original Copy Officer Captains and OCS of 270,036 V. A.'s for 5/11/21
- Katherine Victoria Vananderland
- May 10, 2021
- 6 min read
VanAnderland - Aikman's full dinner party menu ready for you tonight. Healthy, Happy, and Heart Healthy. We have a wonderful almost Vegetarian Dinner to keep you on your A game good nutrient food that is good for your brain and heart.
This is my most-requested salad recipe. Serve it as a side salad along with your holiday meal, or enjoy it for lunch the next day with cubed turkey or chicken on top. —DeNae Shewmake, Burnsville, Minnesota
Ingredients
1/4 cup Vanilla Greek Yogurt w/Honey
1/4 cup maple syrup
3 tablespoons white wine vinegar
2 tablespoons minced shallot
2 teaspoons sugar
1/2 cup canola oil
2 packages (5 ounces each) spring mix salad greens
2 medium tart apples, thinly sliced
1 cup dried cherries
1 cup pecan halves
1/4 cup thinly sliced red onion
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Directions
In a small bowl, mix first 5 ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.
To serve, place remaining ingredients in a large bowl; toss with dressing.
Nutrition Facts 1 cup: 235 calories, 18g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 2g protein.
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Ingredients
1 tablespoon olive oil
1 pound medium zucchini, quartered lengthwise and halved
1/4 cup finely chopped onion
1/2 vegetable bouillon cube, crushed
2 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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Directions
In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon.
Nutrition Facts 3/4 cup: 53 calories, 4g fat (1g saturated fat), 0 cholesterol, 135mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. —Raquel Haggard, Edmond, Oklahoma
Ingredients
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup reduced-fat butter, melted
4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-in. pieces
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
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Directions
In a small bowl, combine the first 6 ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture.
Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts 2/3 cup: 211 calories, 7g fat (3g saturated fat), 5mg cholesterol, 103mg sodium, 37g carbohydrate (22g sugars, 3g fiber), 2g protein.
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes—I guess I am! —Linda Zilar, Kennewick, Washington
Ingredients
2/3 cup Vanilla Greek Yogurt w/Honey
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup Vanilla Greek Yogurt w/Honey
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1/2 teaspoon salt
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional
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Directions
To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving.
For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours.
Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes.
Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts 1 appetizer: 106 calories, 5g fat (1g saturated fat), 73mg cholesterol, 218mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 8g protein.
My father and husband love bourbon flavor, so I add it to tangy wings air-fried in peach preserves. Stand back and watch these wings fly. —Christine Winston, Richmond, Virginia
Ingredients
1/2 cup peach preserves
1 tablespoon brown sugar
1 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons white vinegar
2 tablespoons bourbon
1 teaspoon cornstarch
1-1/2 teaspoons water
2 pounds chicken wings
Directions
Preheat air fryer to 400°. Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into preserves mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve 1/4 cup sauce for serving.
Using a sharp knife, cut through the 2 joints on each chicken wing; discard wing tips. In batches, place wing pieces in a single layer on greased tray in air-fryer basket. Cook 6 minutes; turn and brush with preserves mixture. Cook until browned and juices run clear, 6-8 minutes longer. Serve wings immediately with reserved sauce.
Test Kitchen tip
In our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.
Nutrition Facts 1 piece with about 1/2 teaspoon sauce: 79 calories, 3g fat (1g saturated fat), 15mg cholesterol, 47mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein.
Spaghetti squash and bow ties make this meatless dish hearty and filling. Add a can of black beans if you'd like more protein, and switch up the tomatoes for variety. Try using Italian diced tomatoes or diced tomatoes with mild green chiles. —Anne Lynch, Beacon, New York
Ingredients
1 small spaghetti squash (about 1-1/2 pounds)
12 ounces uncooked bow tie pasta (about 4-1/2 cups)
2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
6 ounces fresh baby spinach (about 8 cups)
3/4 teaspoon salt
1/2 teaspoon onion flakes
2 tablespoons butter
2 tablespoons sour cream
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Directions
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 9-11 minutes. Cool slightly. Meanwhile, in a 6-qt. Dutch oven or stockpot, cook pasta according to package directions. Drain; return to pot.
In a large skillet, heat oil over medium-high heat; saute mushrooms and onion until tender. Add garlic; cook and stir 1 minute. Separate strands of squash with a fork; add to skillet. Stir in tomatoes, spinach, salt and pepper; cook until spinach is wilted, stirring occasionally. Stir in butter and sour cream until blended.
Add to pasta. Heat through, tossing to coat.
Nutrition Facts 1-1/2 cups: 279 calories, 9g fat (3g saturated fat), 9mg cholesterol, 364mg sodium, 44g carbohydrate (5g sugars, 5g fiber), 9g protein.
I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. —Patty Walker, West Des Moines, Iowa
Ingredients
12 ounces uncooked linguine
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 small lemon, halved and sliced, optional
2 tablespoons minced fresh parsley
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Directions
Cook linguine according to package directions. Drain and return to pot.
Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices.
Add to linguine. Sprinkle with parsley and toss to combine.
Nutrition Facts 1-1/3 cups: 378 calories, 11g fat (4g saturated fat), 148mg cholesterol, 267mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
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