Lunch for the Original Copy Officer Captain Family and OCS of 270,036 for 4/24/21
- Katherine Victoria Vananderland
- Apr 22, 2021
- 5 min read
When the storm dies down the palm trees go back to their normal stature. Be like the palm tree the strongest tree in the world; it can be blown all the way over but still rooted in the ground it won't move. Know that life with challenge you to infinity someday; but never lose sight to who you are and what you have inside of you the genius to change the world one day at a time. I love you and I will support you every single day I live till God calls me home but; I am going to live forever! Shine, Conquer, and Rise!
I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, Idaho
Ingredients
8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
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Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend.
Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.
Nutrition Facts 1 cup tomato mixture with 1 cup pasta and 2 tablespoons cheese: 491 calories, 13g fat (3g saturated fat), 9mg cholesterol, 1505mg sodium, 77g carbohydrate (14g sugars, 9g fiber), 19g protein.
Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. —Taste of Home Test Kitchen
Ingredients
1 package (16 ounces) cellentani or spiral pasta
2 cups cubed rotisserie chicken
2 medium tomatoes, chopped
1 container (7 ounces) prepared pesto
1/4 cup pine nuts, toasted
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Directions
In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.
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 1-1/4 cups: 433 calories, 18g fat (5g saturated fat), 40mg cholesterol, 239mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 24g protein.
The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Ingredients
3/4 cup orange yogurt
1-1/2 teaspoons lemon juice
3/4 teaspoon poppy seeds
1/2 teaspoon grated orange zest
2 cups diced cantaloupe
1 cup fresh blueberries
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Directions
In a small bowl, mix yogurt, lemon juice, poppy seeds and orange zest. To serve, divide cantaloupe and blueberries among 4 dishes; top with yogurt dressing.
Nutrition Facts 3/4 cup with 3 tablespoons dressing: 76 calories, 1g fat (0 saturated fat), 1mg cholesterol, 24mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit.
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Ingredients
2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional
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Directions
In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Grilled Cheese Croutons:For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.
Nutrition Facts 1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Ingredients
2 medium sweet potatoes
4 whole wheat tortillas (8 inches)
3/4 cup canned black beans, rinsed and drained
1/2 cup shredded pepper jack cheese
3/4 cup salsa
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Directions
Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes.
When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling.
Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts 1 quesadilla with 3 tablespoons salsa: 306 calories, 8g fat (3g saturated fat), 15mg cholesterol, 531mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 11g protein.
I keep these little bites on hand in my refrigerator and grab them for breakfast or a snack when I'm in a hurry. We have a lot of food allergies in our family and I like to keep healthy snacks around that everyone can eat. This recipe has no gluten, eggs, dairy or corn, so it's the perfect go-to treat in our house. —Tanja Miller, Peoria, Arizona
Ingredients
1-1/2 cups quick-cooking oats
1/2 cup almond butter or creamy peanut butter
1/2 cup chia seeds
1/2 cup honey
1/4 cup vanilla or chocolate protein powder
1/4 cup unsweetened shredded coconut
Additional unsweetened shredded coconut, optional
Directions
In a large bowl, combine the first 6 ingredients. Refrigerate 1 hour or until firm enough to roll. Shape into 1-1/2-in. balls. Roll in additional coconut if desired. Store in the refrigerator.
Nutrition Facts 1 piece: 72 calories, 4g fat (1g saturated fat), 0 cholesterol, 14mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 2g protein.
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