Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/7

Today we celebrate a new beginning together as a unit; we made it through one more week. Let's hear it for a fight of seven days; this week is not going to be like the last. For we have overcome the grave and have been lifted high into the heavenly realms and blessed with the holy spirit of breathing life back into us. Take time today and all days foreword to cherish and celebrate each new day we are given. For its a fresh slate to take appreciation with the blessings God gives us.

TASTE OF HOME

Brussels Sprouts with Garlic

These Brussels sprouts are special enough for company—I like to serve them for Thanksgiving dinner. If you can't find fresh sprouts, try using the frozen one. —Myra Innes, Auburn, Kansas

Ingredients

• 1-1/2 pounds fresh Brussels sprouts

• 2 teaspoons olive oil

• 3 teaspoons butter, divided

• 4 garlic cloves, chopped

• 1/2 cup reduced-sodium chicken broth

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

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Directions

• Trim Brussels sprout stems. Using a paring knife, cut an "X" in the bottom of each.

• In a large saucepan, heat oil and 1 teaspoon butter over medium heat. Add garlic; cook and stir 1-2 minutes or until garlic begins to color. Immediately add Brussels sprouts, stirring to coat.

• Stir in broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until Brussels sprouts are tender. Drain. Add remaining butter; toss to coat.

Nutrition Facts 2/3 cup: 78 calories, 4g fat (1g saturated fat), 5mg cholesterol, 187mg sodium, 10g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

TASTE OF HOME

Vegetable Barley Bake

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. —Shirley Doyle, Mount Prospect, Illinois

Ingredients

• 3 medium sweet red or green peppers, chopped

• 4 cups sliced fresh mushrooms

• 2 medium onions, chopped

• 2 tablespoons butter

• 2 cups reduced-sodium chicken broth or vegetable broth

• 1-1/2 cups medium pearl barley

• 1/8 teaspoon pepper

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Directions

• Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper.

• Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

Nutrition Facts 3/4 cup: 157 calories, 3g fat (2g saturated fat), 6mg cholesterol, 153mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Nectarine Arugula Salad

Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia

Ingredients

• 4 cups fresh arugula or baby spinach

• 4 cups torn Bibb or Boston lettuce

• 3 medium nectarines, sliced

• 2 tablespoons pine nuts, toasted

• 2 tablespoons crumbled blue cheese

• DRESSING:

• 2 tablespoons raspberry vinegar

• 2 teaspoons sugar

• 1 teaspoon Dijon mustard

• 1/8 teaspoon salt

• Dash pepper

• 3 tablespoons olive oil

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Directions

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

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: 101 calories, 7g fat (1g saturated fat), 2mg cholesterol, 86mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Herb Chicken with Honey Butter

When the whole family could use a heartwarming meal, this one fits the bill! You’ll love how the honey’s sweetness mixes perfectly with the herbs’ salty flavor. It’s a wonderful combination! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 large egg, lightly beaten

• 3/4 cup seasoned bread crumbs

• 2 tablespoons dried parsley flakes

• 1 teaspoon Italian seasoning

• 3/4 teaspoon garlic salt

• 1/2 teaspoon poultry seasoning

• 4 boneless skinless chicken breast halves (6 ounces each)

• 3 tablespoons butter

• HONEY BUTTER:

• 1/4 cup butter, softened

• 1/4 cup honey

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Directions

• Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.

• In a large skillet over medium heat, cook chicken in butter until a thermometer reads 165°, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.

Nutrition Facts 1 chicken breast half with 2 tablespoons honey butter: 485 calories, 25g fat (14g saturated fat), 171mg cholesterol, 709mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 38g protein.