Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/10/21

I am sorry this menu is a bit late; I love you, I am proud of you, I believe in you and may this meal be blessing to your heart and soul. Today, is going to get better I'll keep praying for a better day.

Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California

Ingredients

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

• 2 tablespoons butter

• 2 jars (6 ounces each) marinated quartered artichoke hearts, drained

• 1 jar (4-1/2 ounces) whole mushrooms, drained

• 1/2 cup chopped onion

• 1/3 cup all-purpose flour

• 1-1/2 teaspoons dried rosemary, crushed

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 cups chicken broth or 1 cup broth and 1 cup dry white wine

• Hot cooked noodles

• Minced fresh parsley

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Directions

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.

• Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.

• Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts 1 serving: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.

Lemon Chicken Skewers

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia

Ingredients

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 1 tablespoon white wine vinegar

• 2 garlic cloves, minced

• 2 teaspoons grated lemon zest

• 1 teaspoon salt

• 1/2 teaspoon sugar

• 1/4 teaspoon dried oregano

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces

• 3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices

• 3 medium onions, cut into wedges

• 12 cherry tomatoes

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Directions

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight.

• Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts 1 each: 219 calories, 6g fat (1g saturated fat), 66mg cholesterol, 278mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

TASTE OF HOME

Favorite Cheesy Potatoes

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren’t the same without them. It’s also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

Ingredients

• 3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes

• 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted

• 1 cup French onion dip

• 3/4 cup 2% milk

• 2/3 cup sour cream

• 1 teaspoon minced fresh parsley

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (16 ounces) process cheese (Velveeta), cubed

• Additional minced fresh parsley

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• Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly.

• In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.

• Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.

Nutrition Facts 1/2 cup: 294 calories, 16g fat (10g saturated fat), 42mg cholesterol, 813mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 10g protein.

TASTE OF HOME

Slow-Cooker Marinated Mushrooms

Here’s a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions, thawed

• 4 garlic cloves, minced

• 2 cups reduced-sodium beef broth

• 1/2 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.

• Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts 1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.