Lunch/Dinner Tuesday for 4/20/21 for the Original Copy Officer Captain Family and OCS of 270,036

Spaghetti Pie

Ingredients

• 6 ounces uncooked spaghetti

• 1 pound lean ground beef (90% lean)

• 1/2 cup finely chopped onion

• 1/4 cup chopped green pepper

• 1 cup undrained canned diced tomatoes

• 1 can (6 ounces) tomato paste

• 1 teaspoon dried oregano

• 3/4 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

• 1/4 teaspoon sugar

• 2 large egg whites, lightly beaten

• 1 tablespoon butter, melted

• 1/4 cup grated Parmesan cheese

• 1 cup (8 ounces) 2% cottage cheese

• 1/2 cup shredded part-skim mozzarella cheese

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• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.

• In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar.

• In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.

• Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Nutrition Facts 1 piece: 348 calories, 10g fat (5g saturated fat), 52mg cholesterol, 690mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Pepperoni Lasagna

Ingredients

• 1-1/2 pounds ground beef

• 1 small onion, chopped

• 2-1/2 cups water

• 1 can (8 ounces) tomato sauce

• 1 can (6 ounces) tomato paste

• 1 teaspoon beef bouillon granules

• 1 tablespoon dried parsley flakes

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 1/4 teaspoon garlic salt

• 2 large eggs

• 1-1/2 cups 4% small-curd cottage cheese

• 1/2 cup sour cream

• 8 lasagna noodles, cooked and drained

• 1 package (3-1/2 ounces) sliced pepperoni

• 2 cups shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

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Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

• In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.

• Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts 1 piece: 356 calories, 19g fat (9g saturated fat), 106mg cholesterol, 838mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 26g protein.

Baked Mushroom Penne

Ingredients

• 1/2 cup (about 1/2 ounce) dried porcini mushrooms

• 2 whole sun-dried tomatoes (not packed in oil)

• 1 cup boiling water

• 2 medium onions, chopped

• 2 teaspoons olive oil

• 3 garlic cloves, minced

• 1/2 cup dry red wine or chicken broth

• 2 fresh thyme sprigs

• 1 pound sliced fresh shiitake mushrooms

• 1 can (28 ounces) diced tomatoes, undrained

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• 1 package (16 ounces) uncooked penne pasta

• 3/4 cup shredded Parmesan cheese, divided

• 2 cups shredded part-skim mozzarella cheese, divided

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Directions

• Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside.

• In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture.

• Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese.

• Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.

Nutrition Facts 1-1/2 cups: 385 calories, 9g fat (5g saturated fat), 22mg cholesterol, 629mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 21g protein.

Cheesy Cheddar Broccoli Casserole

Ingredients

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

• 1 cup sour cream

• 1-1/2 cups shredded sharp cheddar cheese, divided

• 1 can (6 ounces) french-fried onions, divided

• 2 packages (16 ounces each) frozen broccoli florets, thawed

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Directions

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

• Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Cheesy Cheddar Broccoli Casserole Tips Can I substitute fresh broccoli for frozen in a casserole? Fresh broccoli is a great substitution in this recipe. For best results, briefly steam the broccoli so it’s tender crisp yet still bright green before adding.Do I need to thaw frozen broccoli? In a hurry to get this in the oven? Broccoli can be added while still frozen. Just allow for an additional 10 minutes or so of bake time before the cheese and onions are added to ensure it’s heated through.What can I serve with cheddar broccoli casserole? You can turn cheddar broccoli casserole into a more substantial meal by adding a cup of leftover egg noodles or cooked rice before baking to ensure there’s enough for anyone who might drop in. Or add some cooked, diced chicken or turkey and dinner is served! You can also serve this casserole as a hearty side to grilled Caesar chicken, parmesan-crusted tilapia or juicy pork chops. Research contributed by Catherine Ward, Taste of Home Culinary Assistant

Nutrition Facts 3/4 cup: 359 calories, 26g fat (11g saturated fat), 30mg cholesterol, 641mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 8g protein.

TASTE OF HOME

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

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

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Pineapple-Coconut Smoothie

Ingredients

• 1 package (16 ounces) frozen pineapple chunks

• 1 cup (8 ounces) frozen mango chunks

• 1/2 cup unsweetened finely shredded coconut

• 3 pitted dates

• 3 cups coconut milk

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Directions

• Pulse all ingredients in a blender until smooth. Serve immediately.

Nutrition Facts 1-1/4 cups: 460 calories, 33g fat (33g saturated fat), 0 cholesterol, 69mg sodium, 35g carbohydrate (24g sugars, 3g fiber), 4g protein.

Pina Colada Dip

Ingredients

• 1-1/4 cups cold 2% milk

• 3/4 cup pineapple yogurt

• 1 package (3.4 ounces) instant coconut cream pudding mix

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

• Optional: Toasted unsweetened coconut flakes and maraschino cherries

• Fresh pineapple wedges

• Vanilla wafers

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Directions

• In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.

• If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Nutrition Facts 1/4 cup dip: 68 calories, 3g fat (3g saturated fat), 2mg cholesterol, 64mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.

Blackberry Crisp

Ingredients

• 2 cups fresh or frozen blackberries

• 2 tablespoons sugar

• 1 teaspoon cornstarch

• 1-1/2 teaspoons water

• 1/2 teaspoon lemon juice

• 1/2 cup quick-cooking oats

• 1/4 cup all-purpose flour

• 1/4 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup cold butter

• Vanilla ice cream

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Directions

• Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries.

• Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.

Nutrition Facts 1-1/4 cups: 576 calories, 25g fat (14g saturated fat), 61mg cholesterol, 245mg sodium, 87g carbohydrate (54g sugars, 6g fiber), 6g protein.

Berries & Cream Bruschetta

Ingredients

• 8 ounces cream cheese, softened

• 6 tablespoons orange juice

• 1 teaspoon grated orange zest

• 2 cups sliced fresh strawberries

• 1 cup each fresh blueberries, blackberries and raspberries

• 6 slices pound cake

• Whipped cream in a can

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Directions

• In a small bowl, beat the cream cheese, orange juice and zest until blended. In a large bowl, combine the berries. Place a cake slice on each of six dessert plates; top with cream cheese mixture and berries. Garnish with whipped cream.

Nutrition Facts 1 serving: 307 calories, 20g fat (12g saturated fat), 108mg cholesterol, 232mg sodium, 30g carbohydrate (9g sugars, 4g fiber), 6g protein.

Four-Berry Spinach Salad

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon orange juice

• 1 tablespoon red wine vinegar

• 1 tablespoon balsamic vinegar

• 1 tablespoon water

• 2 teaspoons lemon juice

• 1/2 teaspoon sugar

• 1/2 teaspoon poppy seeds

• 1/8 teaspoon ground allspice

• Dash ground cinnamon

• 4 cups fresh baby spinach

• 1/2 cup each fresh raspberries, blueberries, blackberries and sliced strawberries

• 2 teaspoons chopped walnuts, toasted

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Directions

• In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

Nutrition Facts 1-1/4 cups: 89 calories, 5g fat (0 saturated fat), 0 cholesterol, 25mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

Baked Parmesan Breaded Squash

Ingredients

• 4 cups thinly sliced yellow summer squash (3 medium)

• 3 tablespoons olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• 3/4 cup panko bread crumbs

• 3/4 cup grated Parmesan cheese

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Directions

• Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat.

• In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

Nutrition Facts 2/3 cup: 137 calories, 10g fat (2g saturated fat), 7mg cholesterol, 346mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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.

Caramel Pecan Pie

Ingredients

• 36 caramels

• 1/4 cup water

• 1/4 cup butter, cubed

• 3 large eggs, room temperature

• 3/4 cup sugar

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1-1/3 cups chopped pecans, toasted

• 1 frozen deep-dish pie crust (9 inches)

• Pecan halves, optional

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Directions

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside.

• In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling.

• Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts 1 piece: 541 calories, 29g fat (7g saturated fat), 88mg cholesterol, 301mg sodium, 68g carbohydrate (49g sugars, 2g fiber), 7g protein.