Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/17/21

Here we are a Monday night with some of the best salad recipes taste of home has:

https://www.tasteofhome.com/collection/sunday-dinner-salad-recipes/

A healthy heart meal that will leave you feeling full and happy! Have just some salad and pasta or chicken and salad. We have a fruit dish that will make you happy it just looks that damn good. Well by now you will have called through Dallas and some more cities I am so proud of you in your accomplishments your sales pitch, your sales call, and your team building with your brothers of OCS of 270,036. Call ten people per day, research them, find a commonality with them, and then do your call after careful research of their site.

TASTE OF HOME

Cranberry Almond Spinach Salad

If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. —Michelle Krzmarzick Torrance, California

Ingredients

• 1/4 cup sugar

• 2 tablespoons cider vinegar

• 2 tablespoons white wine vinegar

• 1 teaspoon dried minced onion

• 3/4 teaspoon poppy seeds

• 1/8 teaspoon paprika

• 1/4 cup canola oil

• 10 ounces fresh baby spinach (about 12 cups)

• 3/4 cup dried cranberries

• 2 green onions, sliced

• 3/4 cup sliced almonds, toasted

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• Whisk together first 6 ingredients; gradually whisk in oil. In a large bowl, toss spinach, cranberries and green onions with dressing; sprinkle with almonds. Serve immediately.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 cup: 121 calories, 8g fat (1g saturated fat), 0 cholesterol, 19mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Baked Mushroom Chicken

This mushroom chicken recipe is the perfect way to dress up a standard weeknight dinner. It’s a recipe I can count on to yield tender and flavorful mushroom chicken every time. —Barbara McCalley, Allison Park, Pennsylvania

Ingredients

• 4 boneless skinless chicken breast halves (1 pound)

• 1/4 cup all-purpose flour

• 3 tablespoons butter, divided

• 1 cup sliced fresh mushrooms

• 1/2 cup chicken broth

• 1/4 teaspoon salt

• 1/8 teaspoon onion flakes

• 1/3 cup shredded part-skim mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1/4 cup sliced green onions

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Directions

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

• In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.

• Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts 1 chicken breast half : 311 calories, 16g fat (9g saturated fat), 109mg cholesterol, 575mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 33g protein.

Chicken Penne Casserole

This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia

Ingredients

• 1-1/2 cups uncooked penne pasta

• 1 tablespoon canola oil

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces

• 1/2 cup chopped onion

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon salt

• 1/2 teaspoon crushed red pepper flakes

• 3 garlic cloves, minced

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

• 3 tablespoons tomato paste

• 3/4 cup chicken broth

• 2 cups shredded part-skim mozzarella cheese

• 1/2 cup grated Romano cheese

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Directions

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.

• In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.

• Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.

• Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts 1-1/2 cups: 579 calories, 28g fat (12g saturated fat), 128mg cholesterol, 1357mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 47g protein.

TASTE OF HOME

Rainbow Fruit Salad

When my children were young, I would often dress up fresh fruit in this easy salad. Decades later, my grandchildren and great-grandchildren still love digging in to the fruity layers. The salad goes well with barbecued meats or cold sandwiches. —Jonnie Adams Sisler, Stevensville, Montana

Ingredients

• 2 large firm bananas, sliced

• 2 tablespoons lemon juice

• 2 cups seeded cubed watermelon

• 2 cups fresh or canned pineapple chunks

• 1 pint fresh blueberries

• 3 kiwifruit, peeled and sliced

• 1 pint fresh strawberries, halved

• 6 ounces cream cheese, softened

• 1/3 cup confectioners' sugar

• 2 tablespoons fresh lime juice

• 1/2 teaspoon grated lime zest

• 1 cup heavy whipping cream, whipped

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• Toss bananas in lemon juice; place in a 4-qt. glass serving bowl. Add remaining fruit in layers.

• In a bowl, beat cream cheese until smooth. Gradually add sugar and the lime juice and zest. Stir in a small amount of whipped cream; mix well. Fold in remaining whipped cream. Spread over fruit. Chill until serving.

Nutrition Facts 3/4 cup: 123 calories, 7g fat (5g saturated fat), 22mg cholesterol, 31mg sodium, 14g carbohydrate (10g sugars, 2g fiber), 1g protein.