Lunch for the Original Copy Officer Captain and OCS of 270,036 for Sunday 4/18/21

We have a seafood surprise of new things to try and some kid favorites to enjoy the delicious of sweet strawberry and mint. This meal was kind of difficult but, it turned into a dinner party so think of people or police that you can invite to this wonderful meal. We will lift our cancer out of our bodies. It will not over take us, we will win the battle today!

Pressure-Cooker Risotto with Shrimp and Asparagus

Ingredients

• 2 tablespoons olive oil

• 9 garlic cloves, minced, divided

• 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined

• 4 tablespoons unsalted butter, divided

• 1/2 cup Italian salad dressing

• 1 pound fresh asparagus, trimmed

• 1 small onion, finely diced

• 1-2/3 cups uncooked arborio rice

• 1 cup white wine

• 4 cups reduced-sodium chicken broth

• 1/2 cup shredded Parmesan cheese, divided

• Salt and pepper to taste

Buy IngredientsPowered by Chicory

Directions

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm.

• Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel.

• Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Test Kitchen tipsTo make risotto on the stovetop, bring broth to a simmer; keep hot. In a saucepan, heat butter over medium-high heat. Add onion; cook 3 minutes. Add garlic and rice; cook and stir 2 minutes. Stir in wine; cook until wine is absorbed. Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until broth has been absorbed after each addition, until rice is tender. Prepare shrimp & asparagus as directed above. Thinking of doubling the recipe? Just make sure you don't go over the maximum fill line inside the pressure cooker.

Nutrition Facts 1 serving: 424 calories, 15g fat (6g saturated fat), 157mg cholesterol, 661mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 26g protein.

Cilantro Lime Shrimp

Ingredients

• 1/3 cup chopped fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/3 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon onion flakes

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• Lime slices

Buy IngredientsPowered by Chicory

Directions

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

• Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts 1 kabob: 167 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

TASTE OF HOME

Tortellini with Asparagus & Lemon

Ingredients

• 2 packages (9 ounces each) refrigerated cheese tortellini

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cups cut fresh asparagus (2-inch pieces)

• 3 garlic cloves, minced

• 1/8 teaspoon pepper

• 2 teaspoons chopped chives

• 1 teaspoon minced fresh parsley

• 1/2 teaspoon chopped fresh dill

• 1/2 teaspoon grated lemon zest

• 2 tablespoons lemon juice

• 2/3 cup crumbled feta cheese

• 1/3 cup grated Parmesan cheese

Buy IngredientsPowered by Chicory

Directions

• Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer.

• Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.

Nutrition Facts 1-1/4 cups: 594 calories, 28g fat (15g saturated fat), 94mg cholesterol, 843mg sodium, 64g carbohydrate (5g sugars, 5g fiber), 24g protein.

Chocolate-Avocado Mousse

Ingredients

• 1/4 cup refrigerated sweetened coconut milk

• 1/4 cup maple syrup

• 1/4 teaspoon vanilla extract

• 2 medium ripe avocados, peeled and pitted

• 1/4 cup baking cocoa

Buy IngredientsPowered by Chicory

Directions

• Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.

Test Kitchen tipsFeel free to swap in honey or agave syrup for the maple syrup. Just don't use granulated sugar or you'll end up with a slightly gritty texture. If you are following a paleo diet, stick with maple syrup or honey for the sweeteners, and use unsweetened almond milk. You may need to double the amount of maple syrup, but taste as you're mixing and add only as much as you want.

Nutrition Facts 1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.

Orange Pomegranate Salmon

Ingredients

• 1 small red onion, thinly sliced

• 1 skinned salmon fillet (about 2 pounds)

• 1/2 teaspoon salt

• 1 medium navel orange, thinly sliced

• 1 cup pomegranate seeds

• 2 tablespoons extra virgin olive oil

• 1 tablespoon minced fresh dill

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 375°. Place a 28x18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.

• Bake until fish just begins to flake easily with a fork, 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Nutrition Facts 4 ounces cooked salmon: 307 calories, 19g fat (3g saturated fat), 76mg cholesterol, 274mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 fruit.

Sea Scallops and Fettuccine

Ingredients

• 4 ounces uncooked fettuccine

• 1 tablespoon olive oil

• 1/2 medium sweet red pepper, julienned

• 1 garlic clove, minced

• 1/2 teaspoon grated lemon zest

• 1/4 teaspoon crushed red pepper flakes

• 1/2 cup reduced-sodium chicken broth

• 1/4 cup white wine or additional broth

• 1 tablespoon lemon juice

• 6 sea scallops (about 3/4 pound)

• 2 teaspoons grated Parmesan cheese

Buy IngredientsPowered by Chicory

Directions

• Cook fettuccine according to package directions; drain.

• Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.

• Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

Nutrition Facts 1 serving: 421 calories, 10g fat (2g saturated fat), 42mg cholesterol, 861mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 30g protein.

Refreshing Tropical Fruit Salad

Ingredients

• 2 large bananas, sliced

• 2 medium pears, cubed

• 1/3 cup fresh orange juice

• 1/3 cup unsweetened pineapple juice

• 3 cups cubed fresh pineapple

• 1-1/2 cups sliced fresh strawberries

• 1 cup seedless red grapes, halved

• 4 medium kiwifruit, peeled and sliced

• 2 medium mangos, peeled and cubed

• 2 star fruit, sliced

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.

Nutrition Facts 1 cup: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (22g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 fruit.

Coconut Milk Strawberry-Banana Pops

Ingredients

• 1 can (13.66 ounces) coconut milk

• 1 pint fresh strawberries, chopped, divided

• 1 medium banana, sliced

• 2 tablespoons maple syrup

• 12 freezer pop molds or 12 paper cups (3 oz. each) and wooden pop sticks

Buy IngredientsPowered by Chicory

Directions

• Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

Test Kitchen tipFrozen pops may be stored up to 6 weeks.

Nutrition Facts 1 pop: 51 calories, 3g fat (3g saturated fat), 0 cholesterol, 5mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.

Roasted Tater Rounds with Green Onions & Tarragon

Ingredients

• 4 pounds potatoes (about 8 medium), sliced 1/4 inch thick

• Cooking spray

• 2 teaspoons sea salt

• 1 teaspoon coarsely ground pepper

• 6 green onions, thinly sliced (about 3/4 cup)

• 3 tablespoons minced fresh parsley

• 2 tablespoons minced fresh tarragon

• Olive oil, optional

Buy IngredientsPowered by Chicory

Directions

• Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high 10-12 minutes or until almost tender, stirring halfway through cooking.

• Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper.

• Broil 4-6 in. from heat 10-12 minutes or until golden brown, stirring halfway through cooking. In a small bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil.

Nutrition Facts 3/4 cup: 185 calories, 1g fat (0 saturated fat), 0 cholesterol, 497mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 5g protein.

Easy Homemade Chunky Applesauce

Ingredients

• 7 medium McIntosh, Empire or other apples (about 3 pounds)

• 1/2 cup sugar

• 1/2 cup water

• 1 teaspoon almond or vanilla extract

Buy IngredientsPowered by Chicory

Directions

• Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients.

• Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.

Nutrition Facts 3/4 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 36g carbohydrate (33g sugars, 2g fiber), 0 protein.

Homemade Meatless Spaghetti Sauce

Ingredients

• 4 medium onions, chopped

• 1/2 cup canola oil

• 12 cups chopped peeled fresh tomatoes

• 4 garlic cloves, minced

• 3 bay leaves

• 4 teaspoons salt

• 2 teaspoons dried oregano

• 1-1/4 teaspoons pepper

• 1/2 teaspoon dried basil

• 2 cans (6 ounces each) tomato paste

• 1/3 cup packed brown sugar

• Hot cooked pasta

• Minced fresh basil, optional

Buy IngredientsPowered by Chicory

Directions

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

• Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Test Kitchen tipsBrowned ground beef or Italian sausage can be added to the cooked sauce if desired. The sauce also freezes well.

Nutrition Facts 1/2 cup: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein.

Nana's Chocolate Cupcakes with Mint Frosting

Ingredients

• 1/2 cup baking cocoa

• 1 cup boiling water

• 1/4 cup butter, softened

• 1 cup sugar

• 2 large eggs, room temperature

• 1-1/3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 cup unsweetened applesauce

• FROSTING:

• 1 cup confectioners' sugar

• 3 tablespoons butter, softened

• 4 teaspoons heavy whipping cream

• Dash peppermint extract

• 1 drop green food coloring, optional

• 2 tablespoons miniature semisweet chocolate chips

• Mint Andes candies, optional

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 375°. Line 12 muffin cups with paper or foil liners. Mix cocoa and boiling water until smooth; cool completely.

• Beat butter and sugar until blended. Beat in eggs, 1 at a time. In another bowl, whisk together flour, baking powder and salt; add to butter mixture alternately with applesauce, beating well after each addition. Beat in cocoa mixture.

• Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing to a wire rack to cool completely.

• Beat confectioners' sugar, butter, cream and extract until smooth. If desired, tint frosting green with food coloring. Stir in chocolate chips. Spread over cupcakes. If desired, top with candies.

Nutrition Facts 1 cupcake: 253 calories, 9g fat (5g saturated fat), 51mg cholesterol, 196mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.