Lunch for the Original Copy Officer Captain Family and OCS of 270,036 for 4.22.01
- Katherine Victoria Vananderland
- Apr 20, 2021
- 7 min read
Keep this Link for your records it has incredible sandwich Ideas for the whole family.
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Brunch Fruit Salad
This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. —Millie Vickery, Lena, Illinois
Ingredients
1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice
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Directions
Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving.
Nutrition Facts 3/4 cup: 161 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 42g carbohydrate (35g sugars, 2g fiber), 1g protein.
Who needs jam when you have fresh strawberries? A drizzle of honey and a bit of mint make this sandwich stand out. —James Schend, Taste of Home Deputy Editor
Ingredients
1 tablespoon creamy peanut butter
1 slice crusty white bread
1/4 cup sliced fresh strawberries
1 teaspoon thinly sliced fresh mint
1 teaspoon honey
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Directions
Spread peanut butter over bread. Top with strawberries and mint; drizzle with honey.
could substitute basil or thyme for the mint
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, well drained
3 to 4 jalapeno peppers, seeded and sliced
4 cups multigrain tortilla chips
1 cup shredded cheddar cheese
Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices
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Directions
Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese.
Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Test Kitchen tipsA little naughty gets a little nice with multigrain chips and black beans. Regular tortilla chips can be used if you want to go all out.
Spreading out the ingredients in a large pan helps the chips stay crunchy and evenly coated with toppings.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 1 serving: 371 calories, 17g fat (6g saturated fat), 28mg cholesterol, 672mg sodium, 42g carbohydrate (6g sugars, 7g fiber), 15g protein.
Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin
Ingredients
1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese
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Directions
In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.
TEST KITCHEN TIP A rectangular-shaped focaccia bread, measuring about 12x8 in., works best for this sandwich.
Nutrition Facts 1 piece: 113 calories, 6g fat (2g saturated fat), 13mg cholesterol, 405mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 5g protein.
I created this toasted sandwich last summer using homemade hummus and veggies from our garden. We really can't get enough! —Gunjan Gilbert, Franklin, Maine
Ingredients
1/2 cup hummus
4 slices whole wheat bread
4 ounces thinly sliced deli turkey
4 slices tomato
2 slices pepper jack cheese
4 teaspoons butter, softened
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Directions
Spread hummus on 2 bread slices; top with turkey, tomato, cheese and remaining bread. Spread outsides of sandwiches with butter.
In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Health Tip: Cut saturated fat in half by omitting the butter and browning the sandwich in nonstick cooking spray instead. Nutrition Facts 1 sandwich: 458 calories, 23g fat (10g saturated fat), 63mg cholesterol, 1183mg sodium, 36g carbohydrate (3g sugars, 7g fiber), 28g protein.
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Ingredients
3 cups uncooked cellentani pasta or elbow macaroni
1 medium sweet red pepper, chopped
4 ounces provolone cheese, cubed (about 1 cup)
4 ounces hard salami, cubed (about 1 cup)
1/3 cup prepared Italian salad dressing
Optional: Additional Italian salad dressing and minced fresh basil
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Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami.
Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.
Nutrition Facts 3/4 cup (calculated without optional ingredients): 244 calories, 12g fat (5g saturated fat), 24mg cholesterol, 575mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 11g protein.
These fruity kabobs are so refreshing on a warm day. They're also a quick and easy meal for get-togethers. —Kathleen Hedger, Godfrey, Illinois
Ingredients
I found this great recipe for your fruit salad to dip it in you can use kabobs if you like or just use this dip for the fruit.
6 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup sour cream
1/4 teaspoon almond extract
12 fresh strawberries, trimmed
12 green grapes
12 fresh pineapple cubes (1 inch)
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Directions
In a small bowl, beat cream cheese, confectioners' sugar, sour cream and extract until smooth. Refrigerate until serving. On 6 wooden skewers, alternately thread strawberries, grapes and pineapple. Serve with dip.
Nutrition Facts 1 kabob with 3 tablespoons dip: 184 calories, 13g fat (7g saturated fat), 32mg cholesterol, 94mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 3g protein.
Here’s a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. — Aysha Schurman, Ammon, Idaho
Ingredients
1-1/2 pounds cherry tomatoes
12 garlic cloves, peeled
3 tablespoons olive oil
3 cups uncooked bow tie pasta
4 ounces (1/2 cup) cream cheese, softened
1/2 teaspoon salt
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Directions
Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Nutrition Facts 1 cup: 441 calories, 22g fat (8g saturated fat), 32mg cholesterol, 401mg sodium, 52g carbohydrate (7g sugars, 4g fiber), 12g protein.
Here is a fast appetizer recipe that goes over well at my house. Each bite has gooey melted cheese and real pizza flavor. Try serving them with pizza sauce for dipping. —Debra Purcell, Safford, Arizona
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt
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Directions
Unroll crescent dough; separate into 8 triangles. Place 8 pepperoni pieces on each. Place a piece of cheese on the short side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning. Roll up each, starting with the short side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning.
Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
Pepperoni Roll-Ups Tips What goes well with pizza rolls? If you’d like to amp up the flavor of your pizza rolls, try making a dipping sauce, like ranch, marinara, or a drizzle of spicy honey.What sides go with pepperoni rolls? If you’d like a side for pepperoni rolls, bake up some buttery garlic bread or a zesty Italian salad.Do pepperoni rolls need to be refrigerated? Yes, you’ll want to store pepperoni roll-ups in the refrigerator, where they will last about a week. To save time, wrap your leftover rolls in foil and pop into the oven to reheat. Unwrap for the last few minutes to crisp up the pastry again. Research contributed by
Nutrition Facts 2 roll-ups: 282 calories, 17g fat (5g saturated fat), 12mg cholesterol, 766mg sodium, 22g carbohydrate (4g sugars, 0 fiber), 7g protein.
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
Ingredients
4 whole wheat tortillas (8 inches)
6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, sliced and patted dry
1/3 cup julienned fresh basil
1/4 cup pitted Greek olives, chopped
Freshly ground pepper to taste
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Directions
Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close.
Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Nutrition Facts 1 serving: 535 calories, 25g fat (13g saturated fat), 67mg cholesterol, 665mg sodium, 52g carbohydrate (5g sugars, 8g fiber), 25g protein.
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