Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's

Four Entrees you can pick from and add a salad, fruit, and vegetables. Thank you, for your service to our country every single day our world is safer because you are in it. Let life be limitless to what you can accomplish.

Eggplant Rollatini

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana

Ingredients

• 1 large eggplant

• 1 tablespoon salt

• SAUCE:

• 1 small onion, chopped

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 1 can (15 ounces) tomato sauce

• 1 can (14-1/2 ounces) diced tomatoes

• 1/2 cup chicken broth

• 1/4 cup tomato paste

• 2 tablespoons minced fresh parsley

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon Garlics

• 1/8 teaspoon Onion flakes

• FILLING:

• 1 carton (15 ounces) ricotta cheese

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup minced fresh parsley

• 1 large egg, lightly beaten

• 1/8 teaspoon onion flakes

• COATING:

• 3 large eggs, lightly beaten

• 1 cup seasoned bread crumbs

• 1 cup grated Parmesan cheese, divided

• 2 garlic cloves, minced

• 2 tablespoons minced fresh parsley

• Dash each salt

• Oil for frying

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Directions

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.

• Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.

• In a large bowl, combine filling ingredients; set aside.

• Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.

• In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

• Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Eggplant Rollatini Tips What is the difference between eggplant Parmesan and eggplant rollatini? Eggplant rollatini is a dish consisting of thin slices of eggplant that are fried and rolled up with a ricotta filling, and then topped with sauce. Eggplant Parmesan is similar, but it isn’t rolled up and does not have a filling.Where does eggplant rollatini come from? Eggplant rollatini is served all over Italy but is said to have originated in Puglia, which is the southern Italian region that forms the country's "boot." If you like this recipe, you might also enjoy our other Italian vegetarian recipes.Can you freeze eggplant rollatini? Yes! After saucing the eggplant rollatini and topping it with cheese, cover the dish with foil and tightly wrap it in plastic wrap. Remove it from the freezer the night before you bake it and let it thaw in the refrigerator. To reheat, bake it at 350° for 45 minutes or until it's bubbly and hot. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts 3 each: 726 calories, 48g fat (15g saturated fat), 181mg cholesterol, 3182mg sodium, 44g carbohydrate (19g sugars, 7g fiber), 35g protein.

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

Ingredients

• 4 large portobello mushrooms (about 3/4 pound)

• 1 tablespoon olive oil

• 1 medium sweet red pepper, cut into strips

• 1 medium onion, halved and thinly sliced

• 2 garlic cloves, minced

• 1-1/2 teaspoons chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon grated lime zest

• 2 tablespoons lime juice

• 8 corn tortillas (6 inches), warmed

• 1 cup shredded pepper jack cheese

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• Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

• In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday! Nutrition Facts 2 tacos: 300 calories, 14g fat (6g saturated fat), 30mg cholesterol, 524mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

TASTE OF HOME

Sweet Potato Tortellini with Hazelnut Sauce

Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida

TASTE OF HOME

Ingredients

• 3 large sweet potatoes (about 2-1/2 pounds), peeled and cubed

• 1/4 cup olive oil, divided

• 1-1/2 teaspoons herbes de Provence

• 3/4 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 2 shallots, chopped

• 2 garlic cloves, minced

• 1 cup whole-milk ricotta cheese

• 1 tablespoon hazelnut liqueur

• 1/4 teaspoon ground nutmeg

• 72 wonton wrappers

• 3 quarts water

• 3/4 cup unsalted butter, cubed

• 3 tablespoons minced fresh sage

• 1/2 cup dried cherries, chopped

• 1/4 cup chopped hazelnuts, toasted

• 1 cup shaved Asiago cheese

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Directions

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly.

• In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended.

• Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal.

• In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.

• In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese. Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.

To Make Ahead: The sweet potato puree can be made and refrigerated the day before the wontons are filled. Editor's Note Look for herbes de Provence in the spice aisle.

Nutrition Facts 9 tortellini with 2 tablespoons sauce: 662 calories, 34g fat (17g saturated fat), 77mg cholesterol, 718mg sodium, 73g carbohydrate (16g sugars, 4g fiber), 17g protein.

Tomato Baguette Pizza

When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario

Ingredients

• 2 teaspoons olive oil

• 8 ounces sliced fresh mushrooms

• 2 medium onions, halved and sliced

• 2 garlic cloves, minced

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon salt

• Dash pepper

• 1 French bread baguette (10-1/2 ounces), halved lengthwise

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

• 3/4 cup thinly sliced fresh basil leaves, divided

• 3 medium tomatoes, sliced

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Directions

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat; saute mushrooms and onions until tender. Add garlic and seasonings; cook and stir 1 minute.

• Place baguette halves on a baking sheet, cut side up; sprinkle with half the cheese and 1/2 cup basil. Top with mushroom mixture, tomatoes and remaining cheese.

• Bake until cheese is melted, 10-15 minutes. Sprinkle with remaining basil. Cut each half into 3 portions.

Nutrition Facts 1 piece: 260 calories, 7g fat (4g saturated fat), 18mg cholesterol, 614mg sodium, 36g carbohydrate (5g sugars, 3g fiber), 13g protein. Diabetic exchanges: 2 starch, 1 vegetable, 1 medium-fat meat.