Happy New Years Day!

May God bless you (The Original Copy Officer Captain Family) today, and during the new year! Here is a home cooking meal of favorites a vegetarian friendly meal for all those who don't like meat. A great meal for your soul and body. There are miracles in your mouth waiting to be released; every day declare I am free, I am clean, now chains are broken, and if you keep saying you will become what you are speaking into your life.

Green Bean Bundles

Ingredients

• 1 pound fresh green beans, trimmed

• 8 bacon strips, partially cooked

• 1 tablespoon finely chopped onion

• 3 tablespoons butter

• 1 tablespoon white wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

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• Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° until bacon is done, 10-15 minutes.

• In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

Nutrition Facts 1 bundle: 186 calories, 17g fat (7g saturated fat), 27mg cholesterol, 286mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

Pretty Duchess Potatoes

Ingredients

• 2 pounds russet potatoes, peeled and quartered

• 3 large egg yolks

• 3 tablespoons fat-free milk

• 2 tablespoons butter

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 1 large egg, lightly beaten

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• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat.

• Preheat oven to 400°. Press potatoes through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.

• Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into 6 mounds on a parchment-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown.

Nutrition Facts 1 serving: 158 calories, 7g fat (3g saturated fat), 134mg cholesterol, 437mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic exchanges: 1-1/2 fat, 1 starch.

Pomegranate-Hazelnut Roasted Brussels Sprouts

Ingredients

• 2 pounds fresh Brussels sprouts, trimmed and halved

• 1/4 cup olive oil

• 1-1/2 teaspoons kosher salt

• 1 teaspoon coarsely ground pepper

• 6 tablespoons butter, cubed

• 2/3 cup chopped hazelnuts, toasted

• 1 tablespoon grated orange zest

• 1/2 cup pomegranate seeds

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Directions

• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven.

• Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts 3/4 cup: 248 calories, 22g fat (7g saturated fat), 23mg cholesterol, 454mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Eggnog Sweet Potato Bake

Ingredients

• 3-1/2 pounds sweet potatoes (about 5 large)

• 2/3 cup eggnog

• 1/2 cup golden raisins

• 2 tablespoons sugar

• 1 teaspoon salt

• 1/4 cup all-purpose flour

• 1/4 cup quick-cooking oats

• 1/4 cup packed brown sugar

• 1/4 cup chopped pecans

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 tablespoons butter, melted

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• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°.

• When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish.

• For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

Cheese-Stuffed Shells

Ingredients

• 1 pound bulk Italian sausage

• 1 large onion, chopped

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1 package (8 ounces) cream cheese, cubed

• 1 large egg, lightly beaten

• 2 cups shredded part-skim mozzarella cheese, divided

• 2 cups shredded cheddar cheese

• 1 cup 4% cottage cheese

• 1 cup grated Parmesan cheese

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/8 teaspoon ground cinnamon, optional

• 24 jumbo pasta shells, cooked and drained

• SAUCE:

• 1 can (29 ounces) tomato sauce

• 1 tablespoon dried minced onion

• 1-1/2 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 2 garlic cloves, minced

• 1 teaspoon sugar

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.

• Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.

• Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

• Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts 2 stuffed shells: 397 calories, 23g fat (14g saturated fat), 94mg cholesterol, 1097mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 24g protein.

Traditional Holiday Stuffing

Ingredients

• 1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed

• 3 celery ribs, chopped

• 1 large onion, chopped

• 2 tablespoons reduced-fat mayonnaise

• 2 tablespoons prepared mustard

• 4 teaspoons rubbed sage

• 1 tablespoon poultry seasoning

• 2 loaves (16 ounces each) day-old white bread, cubed

• 1 loaf (16 ounces) day-old whole wheat bread, cubed

• 3 large eggs, lightly beaten

• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

• Chopped fresh parsley, optional

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Directions

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.

• Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.

• Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Editor's Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg substitute. Bake until a thermometer inserted in center of stuffing reads 165° and thermometer inserted in poultry thigh reads 180°. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing as directed in recipe.

Nutrition Facts 3/4 cup: 202 calories, 6g fat (2g saturated fat), 37mg cholesterol, 572mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.'

Grandma’s Rosemary Dinner Rolls

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 3 cups bread flour

• 2 tablespoons sugar

• 1 tablespoon minced fresh rosemary, divided

• 3/4 teaspoon salt

• 2/3 cup warm 2% milk (110° to 115°)

• 1 large egg, room temperature

• 1/4 to 1/3 cup canola oil

• EGG WASH:

• 1 large egg yolk

• 2 tablespoons 2% milk

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• In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.

• While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft).

• Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.

• Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

• For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts 1 roll: 194 calories, 6g fat (1g saturated fat), 32mg cholesterol, 163mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 6g protein.

Crunchy Spinach Casserole

Ingredients

• 1/2 cup butter, divided

• 2 celery ribs, finely chopped

• 1 small onion, finely chopped

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 2 cups cubed bread (1/2 inch)

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Directions

• Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup.

• Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.

Nutrition Facts 3/4 cup: 369 calories, 29g fat (15g saturated fat), 64mg cholesterol, 974mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 8g protein.

Glazed Cornish Hens

Ingredients

• 2 Cornish game hens (20 to 24 ounces each), split lengthwise

• 1/4 teaspoon salt

• 1/8 teaspoon white pepper

• 1/3 cup apricot spreadable fruit

• 1 tablespoon orange juice

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Directions

• Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, 30 minutes.

• In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake until golden brown and juices run clear, 30-35 minutes, basting several times with remaining apricot mixture. Let stand 5 minutes before serving.

Nutrition Facts 1/2 hen: 402 calories, 24g fat (7g saturated fat), 175mg cholesterol, 233mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 30g protein.

Merry Berry Salad

Ingredients

• 1 package (10 ounces) mixed salad greens

• 1 medium red apple, diced

• 1 medium green apple, diced

• 1 cup shredded Parmesan cheese

• 1/2 cup dried cranberries

• 1/2 cup slivered almonds, toasted

• DRESSING:

• 1 cup fresh cranberries

• 1/2 cup sugar

• 1/2 cup cider vinegar

• 1/4 cup thawed apple juice concentrate

• 1 teaspoon salt

• 1 teaspoon ground mustard

• 1 teaspoon grated onion

• 1 cup canola oil

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• Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

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 serving: 367 calories, 28g fat (3g saturated fat), 6mg cholesterol, 398mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 5g protein.