Lunch for the original copy officer captain Family and OCS of 270,036 the VanAnderland Aikman's

One main dish with two salads to choose from or have both, I made this meal to bring color to the menu. You should feel better eating a lighter lunch today. Have two salads if you don't want chicken and we have an appetizer of pizza for you to start the meal out. I love you and I am here for you right now in this time we call the present.

Strawberry-Turkey Spinach Salad

This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 5 ounces fresh baby spinach (about 6 cups)

• 2 cups julienned cooked chicken breast

• 2 cups sliced fresh strawberries

• 1 small sweet yellow pepper, julienned

• 4 green onions, sliced

• DRESSING:

• 1/4 cup red wine vinegar

• 3 tablespoons olive oil

• 2 tablespoons water

• 4 teaspoons honey

• 1/2 teaspoon dried minced onion

• 1/2 teaspoon salt

• 1/4 teaspoon garlic minced

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Directions

• Place first 5 ingredients in a large bowl. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts 1-3/4 cups: 260 calories, 12g fat (2g saturated fat), 56mg cholesterol, 397mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 2 fat.

Grilled Buttermilk Chicken

I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

Ingredients

• 1-1/2 cups buttermilk

• 4 fresh thyme sprigs

• 4 garlic cloves, halved

• 1/2 teaspoon salt

• 12 boneless skinless chicken breast halves (about 4-1/2 pounds)

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Directions

• Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.

• Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.

Nutrition Facts 1 chicken breast half: 189 calories, 4g fat (1g saturated fat), 95mg cholesterol, 168mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.

TASTE OF HOME

Grilled Garden Veggie Pizza appetizer

Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

Ingredients

• 1 medium red onion, cut crosswise into 1/2-inch slices

• 1 large sweet red pepper, halved, stemmed and seeded

• 1 small zucchini, cut lengthwise into 1/2-inch slices

• 1 yellow summer squash, cut lengthwise into 1/2-inch slices

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 prebaked 12-inch thin whole wheat pizza crust

• 3 tablespoons jarred roasted minced garlic

• 2 cups shredded part-skim mozzarella cheese, divided

• 1/3 cup torn fresh basil

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Directions

• Brush vegetables with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 4-5 minutes per side for onion and pepper, 3-4 minutes per side for zucchini and squash.

• Separate onion into rings; cut pepper into strips. Spread pizza crust with garlic; sprinkle with 1 cup cheese. Top with grilled vegetables, then remaining cheese.

• Grill pizza, covered, over medium heat until bottom is golden brown and cheese is melted, 5-7 minutes. Top with basil.

Nutrition Facts 1 slice: 324 calories, 15g fat (6g saturated fat), 24mg cholesterol, 704mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 fat.

Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

Ingredients

• 1 beef top round steak (1 pound)

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

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon rice vinegar

• 1/2 teaspoon grated gingerroot

• Sesame seeds

• Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

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Directions

• Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing.

• In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool.

• Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts 1 cup: 160 calories, 7g fat (1g saturated fat), 42mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.