Dinner Thursdays Birthday 4/15Tax Day, for the Original Copy Officer Captain Family and 270,036 OCS.

On the way to make you some money I'll do some motivational today after my nap. I had fun with this meal get your forms in to the IRS today is the first last day to do that. File an extension if you have to but go to irs.gov to make that happen. I never got my W-2 form from Olga so I am going to send in for IEP1 and IEP2 to get my tax stimulus checks.

Mushroom Pea Casserole

Ingredients

• 1 tablespoon butter

• 1 pound sliced fresh mushrooms

• 6 cups frozen peas, thawed (about 2 pounds)

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

• 1/2 cup whole milk

• 1 package (2.80 ounces) french-fried onions

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Directions

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add mushrooms; saute until tender. Stir in peas, soup and milk. Transfer to a greased 11x7-in. baking dish. Sprinkle with onions. Bake, uncovered, until heated through, 25-30 minutes.

Nutrition Facts 3/4 cup: 163 calories, 7g fat (2g saturated fat), 6mg cholesterol, 330mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 6g protein.

Beef and Mushrooms with Smashed Potatoes

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces

• 1 pound ground beef

• 1/2 pound sliced fresh mushrooms

• 1 medium onion, halved and sliced

• 3 tablespoons all-purpose flour

• 3/4 teaspoon pepper, divided

• 1/2 teaspoon salt, divided

• 1 can (14-1/2 ounces) beef broth

• 2 tablespoons butter, softened

• 1/2 cup half-and-half cream

• 1/2 cup french-fried onions

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Directions

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.

• Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.

• Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Test Kitchen TipsIf you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor. After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor. Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!

Nutrition Facts 1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.

Crispy Onion Chicken

Ingredients

• 1/2 cup butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground mustard

• 1/2 teaspoon garlic salt

• 1/4 teaspoon pepper

• 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided

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

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• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.

• Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

Nutrition Facts 1 chicken breast half : 603 calories, 47g fat (21g saturated fat), 124mg cholesterol, 919mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein.

Breakfast Skewers

Ingredients

• 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed

• 1 can (20 ounces) pineapple chunks, drained

• 10 medium fresh mushrooms

• 2 tablespoons butter, melted

• Maple syrup

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Directions

• Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.

• Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.

Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.

Lemony Shrimp & Tomatoes

Ingredients

• 1/3 cup lemon juice

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1/2 teaspoon grated lemon zest

• 1 pound uncooked jumbo shrimp, peeled and deveined

• 2/3 cup fresh arugula

• 2 green onions, sliced

• 1/4 cup plain yogurt

• 2 teaspoons 2% milk

• 1 teaspoon cider vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon sugar

• 1/2 teaspoon salt, divided

• 12 cherry tomatoes

• 1/4 teaspoon pepper

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Directions

• In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.

• Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.

• On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.

• Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.

Nutrition Facts 1 kabob with 2 tablespoons sauce: 147 calories, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Caprese Salad Kabobs

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.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Pay Dirt Cake

Ingredients

Add Gummy Worms for Dirt Cake

• 28 Oreo cookies

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup butter, softened

• 1 cup confectioners' sugar

• 3-1/3 cups cold whole milk

• 2 packages (3.4 ounces each) instant French vanilla pudding mix

• 1 carton (8 ounces) frozen whipped topping, thawed

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Directions

• In a food processor or blender, process the cookies until finely crushed. Set aside 2 tablespoons of crumbs for topping.

• In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping.

• Place half of the cookie crumbs in 2-1/2-qt. container or bowl; top with half of the pudding mixture. Repeat layers. Sprinkle with reserved crumbs. Refrigerate until serving.

Pay Dirt Cake Tips How else can you serve dirt cake? You can serve dirt cake in so many fun ways! It's beautiful in a glass trifle bowl, but if you really want to play up the dirt theme, consider serving in a clean, enamel-coated flower pot—so fun! Or split this recipe between 10 mini flower pots for individual-size servings.What else can you add to dirt cake? The best part about this recipe is the countless things you can add to dirt cake to make it even more special. A classic is by popping in a few gummy worms as if they're poking out from the dirt. Or you could pipe on a few blips of orange frosting topped with green licorice to resemble carrots, like in our carrot garden ice cream dessert. Or if you're making this around Halloween, place a few pumpkin candies on top to resemble a pumpkin patch. Who doesn't love fun food like this?!Can you substitute different cookies or pudding flavors? You can absolutely substitute different cookies or pudding flavors in this recipe. Try using Golden Oreos and lemon pudding for a light and lemony twist. Or try a homemade coffee pudding and chocolate Oreos for a mocha-flavored treat. Pistachio pudding would be delicious here, as well. There are almost endless dirt cake flavor combinations you could try! Research contributed by Rachel Seis, Taste of Home Senior Editor

Nutrition Facts 1 each: 463 calories, 25g fat (15g saturated fat), 48mg cholesterol, 494mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 6g protein.