Dinner on the fly for OCOCF and OCS of 270,000 FBI Agents wear your badges today and let's go Green
- Katherine Victoria Vananderland
- Apr 8, 2021
- 8 min read
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We did it lunch and dinner on the fly for Thursday's Birthday Meals; Enjoy the variety of food and many new entree's you will find your favorite sandwich and sides are healthy and hearty. Might not make the diabetic meal list for today but, its almost the weekend. Time to have a Easter egg hunt; put in the Easter eggs things that you can do for your fathers around the house or just for him. Examples (Moe the lawn, Pick-up leaves, back massage, make dinner, breakfast, and lunch, buy him flowers, cologne, sporting event and a movie marathon event, poker tournament winner makes $500.00, Twister with him)
Today, is your best day! Nothing Changes until you change be it a positive motion and join the world in great days ahead!
Ingredients
1 can (8 ounces) sliced pineapple
1/2 cup dry bread crumbs
1/2 cup sliced green onions
1/2 cup chopped sweet red pepper
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon salt
1 pound lean ground turkey
2 tablespoons reduced-sodium teriyaki sauce
4 sesame hamburger buns
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Directions
Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use); set pineapple aside. In a large bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey over mixture and mix well. Shape into 4 patties.
On a lightly oiled grill rack, grill, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until a thermometer reads 165° and juices run clear.
Grill pineapple slices for 2 minutes on each side, basting occasionally with teriyaki sauce. Warm buns on grill; top each with a burger and pineapple slice.
Nutrition Facts 1 burger: 401 calories, 12g fat (3g saturated fat), 78mg cholesterol, 839mg sodium, 43g carbohydrate (13g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 starch, 3 lean meat.
Ingredients
1/2 teaspoon pepper
1/4 teaspoon salt
Dash paprika
1 pound boneless skinless chicken breasts, cut into 1/2-inch slices
6 tablespoons prepared olive oil vinaigrette salad dressing, divided
6 ciabatta rolls, split
18 basil leaves
1 jar (7 ounces) roasted sweet red peppers, drained
1/4 cup shredded Romano cheese
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Directions
In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink.
Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.
Nutrition Facts 1 sandwich: 308 calories, 8g fat (2g saturated fat), 45mg cholesterol, 824mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Ingredients
2 large portobello mushrooms (4 ounces each), stems removed
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil
4 tomato slices
2 slices mozzarella cheese
2 slices Italian bread (1 inch thick)
Chopped fresh basil
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Directions
Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade.
Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute.
Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.
Health Tip: If you skip the bread to make this low-carb, you can use half the vinaigrette, saving almost 15 grams of fat and 400 milligrams of sodium per serving.
Nutrition Facts 1 open-faced sandwich: 460 calories, 35g fat (7g saturated fat), 22mg cholesterol, 934mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 12g protein.
Ingredients
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
4 slices sourdough bread
2 slices Swiss cheese
2 slices cheddar cheese
2 slices sweet onion
1 medium tomato, sliced
6 cooked bacon strips
2 tablespoons butter, softened
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Directions
Combine mayonnaise and mustard; spread over 2 bread slices. Layer with cheeses, onion, tomato and bacon; top with remaining bread. Spread outsides of sandwiches with butter.
In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts 1 each: 714 calories, 48g fat (23g saturated fat), 111mg cholesterol, 1291mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.
Baked Sweet Potato Fries
Ingredients
2 large sweet potatoes, cut into thin strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon garlic bulbs
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Directions
Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.
Nutrition Facts 1 serving: 243 calories, 7g fat (1g saturated fat), 0 cholesterol, 498mg sodium, 43g carbohydrate (17g sugars, 5g fiber), 3g protein.
Ingredients
7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil
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Directions
In a large bowl, combine the first 6 ingredients.
Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. 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 1-1/2 cups: 172 calories, 10g fat (2g saturated fat), 3mg cholesterol, 78mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.
Ingredients
2 pounds potato gnocchi
3 tablespoons butter, divided
1 tablespoon plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups whole milk
1/2 cup grated Parmesan cheese
Dash ground nutmeg
1/2 pound sliced baby portobello mushrooms
Minced fresh parsley, optional
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Directions
Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm.
In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.
Editor's Note Look for potato gnocchi in the pasta or frozen foods section. Nutrition Facts 1 cup gnocchi mixture with 1/3 cup sauce: 529 calories, 14g fat (8g saturated fat), 46mg cholesterol, 996mg sodium, 81g carbohydrate (15g sugars, 5g fiber), 19g protein.
Ingredients
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
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Directions
On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Ingredients
2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips
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Directions
In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1/4 cup: 29 calories, 1g fat (0 saturated fat), 0 cholesterol, 87mg sodium, 5g carbohydrate (4g sugars, 1g fiber), 0 protein.
Cherry Tomato Mozzarella Saute
Ingredients
2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
2-1/2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
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Directions
In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.
Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.
Slow-Cooker Cheesy White Lasagna
Ingredients
1 pound ground chicken or beef
2 teaspoons olive oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional
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Directions
Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray.
In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside.
In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil.
Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.
Not sure which brand of cheese to buy? Check out the brands our editors and the Taste of Home Test Kitchen recommend.
Nutrition Facts 1 slice: 603 calories, 35g fat (19g saturated fat), 165mg cholesterol, 1086mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 40g protein.
Ingredients
2 cups water
2 fresh rosemary sprigs
1/2 cup sugar
1/2 cup honey
1-1/4 cups fresh lemon juice
6 cups cold water
Ice cubes
Additional lemon slices and fresh rosemary sprigs, optional
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Directions
In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes.
Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes.
Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.
Nutrition Facts 1 cup: 121 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 33g carbohydrate (31g sugars, 0 fiber), 0 protein.
Ingredients
10 plastic or paper cups (3 ounces each)
2-3/4 cups fat-free honey Greek yogurt
1 cup mixed fresh berries
1/4 cup water
2 tablespoons sugar
10 wooden pop sticks
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Directions
Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl.
Top cups with foil; insert pop sticks through foil. Freeze until firm.
For Frozen Clementine & Yogurt Swirls: Substitute 1 cup seeded clementine segments (about 5 medium) and 1/4 cup orange juice for berries, water and sugar; proceed as directed.
Nutrition Facts 1 pop: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch.
Peanut Butter Chocolate Cups
Ingredients
1 milk chocolate candy bar (7 ounces)
1/2 cup butter
2 tablespoon shortening
1/2 cup creamy peanut butter
1/2 cup white powder sugar
2 tablespoons vanilla extract
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Directions
In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup.
In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.
Nutrition Facts 1 each: 93 calories, 9g fat (4g saturated fat), 11mg cholesterol, 66mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 2g protein.
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