Lunch for the Original Copy Officer Captain Family and OCS of 270,036 Simple Meals for you to enjoy!

4/23/2021

We have done it we made it all day with people trying to bring us down' it didn't happen. Let's cherish the day celebrate making it one more day; the weekend is almost here so celebrate who you are and what you have accomplished for the day. Write your accomplishment list for Friday tonight and cross it off tomorrow. We are going to make it and we are going to overcome all by 2022 we will be together if not sooner my birthday.

Shrimp 'n' Noodle Bowls

Here's a quick meal that feels as if it came from a restaurant. Cooked shrimp, bagged slaw and bottled dressing reduce the time needed to get it on the table. —Mary Bergfeld, Eugene, Oregon

Ingredients

• 8 ounces uncooked angel hair pasta

• 1 pound cooked small shrimp

• 2 cups broccoli coleslaw mix

• 6 green onions, thinly sliced

• 1/2 cup minced fresh cilantro

• 2/3 cup reduced-fat sesame ginger salad dressing

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Directions

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.

Health tipSubstitute whole wheat pasta and you’ll boost the fiber to 5 grams per serving.

Nutrition Facts 1-1/3 cups: 260 calories, 3g fat (0 saturated fat), 147mg cholesterol, 523mg sodium, 36g carbohydrate (6g sugars, 2g fiber), 22g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable.

Cranberry Turkey Wraps

Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy to handle and low in calories. We often take them in a cooler to the local stock show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer, Byers, Colorado

Ingredients

• 1 can (11 ounces) mandarin oranges, drained

• 1 medium tart apple, peeled and diced

• 3 tablespoons dried cranberries

• 3/4 cup fat-free plain yogurt

• 2 tablespoons fat-free mayonnaise

• 8 flour tortillas (8 inches)

• 8 lettuce leaves

• 1-1/2 pounds thinly sliced deli turkey

• 8 slices (1 ounce each) part-skim mozzarella cheese

• 2 tablespoons chopped pecans, toasted

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Directions

• In a small bowl, combine the oranges, apple and cranberries. In another bowl, combine yogurt and mayonnaise; spread over tortillas. Layer each with lettuce, turkey, cheese, fruit mixture and pecans. Roll up tightly.

Nutrition Facts 1 wrap: 374 calories, 12g fat (4g saturated fat), 54mg cholesterol, 1477mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 27g protein.

California Roll Wraps

I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. —Mary Pax-Shipley, Bend, Oregon

Ingredients

• 1/2 cup wasabi mayonnaise

• 6 whole wheat tortillas (8 inches)

• 2 packages (8 ounces each) imitation crabmeat

• 1 medium ripe avocado, peeled and thinly sliced

• 1-1/2 cups julienned peeled jicama

• 1 medium sweet red pepper, julienned

• 1 small cucumber, seeded and julienned

• 3/4 cup bean sprouts

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Directions

• Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

Test Kitchen tipsIf you can't find wasabi mayo, or don't like the spicy kick, use regular mayo instead. This sandwich lends itself to many flavor options. Toss in your favorite raw veggies, substitute smoked salmon or tuna for the crab and use half a pita instead of the tortilla. Making this ahead of time? Toss avocado slices with a splash of rice wine vinegar or lemon juice to keep them from turning brown.

Nutrition Facts 1 wrap: 365 calories, 18g fat (3g saturated fat), 10mg cholesterol, 647mg sodium, 39g carbohydrate (2g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.

TASTE OF HOME

Decadent Spinach-Stuffed Shells

I created this comforting stuffed shells dish to serve on Christmas Eve, but it’s so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip either cold or spooned into ramekins and baked until brown. If you don’t like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. —Crystal Schlueter, Northglenn, CO

Ingredients

• 1 package (12 ounces) jumbo pasta shells

• 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided

• 2 packages (8 ounces each) cream cheese, softened

• 1 cup roasted garlic Alfredo sauce

• Dash salt

• Dash pepper

• Dash crushed red pepper flakes, optional

• 2 cups shredded Italian cheese blend

• 1/2 cup grated Parmesan cheese

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

• 1/2 cup finely chopped water-packed artichoke hearts

• 1/4 cup finely chopped roasted sweet red pepper

• Additional Parmesan cheese, optional

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• Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.

• Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into shells. Arrange in prepared baking dish.

• Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts 3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

Rosemary Root Vegetables

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste of Home Test Kitchen

Ingredients

• 1 small rutabaga, peeled and chopped

• 1 medium sweet potato, peeled and chopped

• 2 medium parsnips, peeled and chopped

• 1 medium turnip, peeled and chopped

• 1/4 pound fresh Brussels sprouts, halved

• 2 tablespoons olive oil

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 1 teaspoon minced garlic

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

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Directions

• Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

Nutrition Facts 3/4 cup: 78 calories, 3g fat (0 saturated fat), 0 cholesterol, 137mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic exchanges: 1 starch, 1/2 fat.

Aunt Marion’s Fruit Salad Dessert

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics…and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania.

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• fruit sauce:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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Directions

1. In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.