Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/16

A relaxing evening to have a lite dinner with some appetizers and smoothies something different for you to have on a big weekend of The Magic of Thinking Big

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You are on your way to another diamond ship! I believe in you!!!!!!!!!!!!!!!!!! I am proud of you!!!!!!!!!!!!!!! I know you will succeed!!!!!!!!!!!!!!!!! See if you can go through this book on Sunday that's your assignment for Sunday. I know you can do it!

Tangy Barbecue Wings

I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri

Ingredients

• 5 pounds chicken wings

• 2-1/2 cups ketchup

• 2/3 cup white vinegar

• 2/3 cup honey

• 1/2 cup molasses

• 2 to 3 tablespoons hot pepper sauce

• 1 teaspoon salt

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon onion powder

• 1/2 teaspoon chili powder

• 1/2 to 1 teaspoon liquid smoke, optional

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Directions

• Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.

• Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

• Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.

Editor's Note Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Nutrition Facts 1 wing (2 sections): 178 calories, 7g fat (2g saturated fat), 30mg cholesterol, 458mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 10g protein.

Coconut Chicken and Shrimp

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! —Susan Seymour, Valatie, New York

Ingredients

• 1 cup all-purpose flour

• 1 cup lime-flavored seltzer water

• 1 teaspoon ground ginger

• 1 teaspoon salt

• 1 teaspoon pepper

• 2-1/2 cups sweetened shredded coconut

• 1-1/4 cups panko bread crumbs

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 2 boneless skinless chicken breasts (6 ounces each), cut into 3/4-inch cubes

• Oil for deep-fat frying

• Salt and pepper to taste, optional

• MAUI MUSTARD:

• 1 can (8 ounces) crushed pineapple, well drained

• 3 tablespoons vanilla Greek Yogurt With Honey

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Directions

• In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken.

• In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper.

• For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.

Test Kitchen tipsIn the mood for just seafood? Skip the chicken and use more shrimp. Need a quick appetizer? Serve with toothpicks.

Nutrition Facts 1 serving: 659 calories, 31g fat (14g saturated fat), 123mg cholesterol, 735mg sodium, 69g carbohydrate (39g sugars, 4g fiber), 29g protein.

Peach Smoothie

Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas

Ingredients

• 1/2 cup peach or apricot nectar

• 1/2 cup sliced fresh or frozen peaches

• 1/4 cup fat-free vanilla yogurt

• 2 ice cubes

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Directions

• In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 3/4 cup: 68 calories, 0 fat (0 saturated fat), 1mg cholesterol, 4mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Nectarine Smoothies

This nectarine smoothie recipe tastes great on a warm summer day. Enjoy it on your patio or at a picnic! —Joni Rodriguez, Silverton, Oregon

Ingredients

• 3/4 cup lemon Greek yogurt

• 1/2 cup orange juice

• 2 tablespoons lime juice

• 2 tablespoons honey

• 2 cups crushed ice

• 2 medium nectarines or peaches, peeled, cubed and frozen

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• Place all ingredients in a blender; cover and process until blended.

Nutrition Facts 1 cup: 170 calories, 6g fat (4g saturated fat), 15mg cholesterol, 36mg sodium, 29g carbohydrate (25g sugars, 2g fiber), 3g protein.