Lunch for the Original Copy Officer Captains and OCS of 270,036 4/29/21

A mix of food but, something to give you energy to get through the day! You are lightening and Angels in the outfield today. Keep doing the great work we will start tomorrow at 7am on the East coast I'll pick a state and their city and we'll run through the A to Z and land another 500 accounts. Chiropractors are where its at and were going to run the town tonight!

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.

Zucchini-Crusted Pizza

Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Ingredients

• 2 large eggs, lightly beaten

• 2 cups shredded zucchini (about 1-1/2 medium), squeezed dry

• 1/2 cup shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup all-purpose flour

• 1 tablespoon olive oil

• 1 tablespoon minced fresh basil

• 1 teaspoon minced fresh thyme

• TOPPINGS:

• 1 jar (12 ounces) roasted sweet red peppers, julienned

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup sliced turkey pepperoni

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Directions

• Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle.

• Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

Nutrition Facts 1 slice: 219 calories, 12g fat (5g saturated fat), 95mg cholesterol, 680mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic exchanges: 2 medium-fat meat, 1/2 starch, 1/2 fat.

Chicken & Garlic with Fresh Herbs

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois

Ingredients

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 10 garlic cloves, peeled and halved

• 2 tablespoons brandy or chicken stock

• 1 cup chicken stock

• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 tablespoon minced fresh chives

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Directions

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.

• Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.

• Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts 1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

TASTE OF HOME

Chicken Nicoise Salad

This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey

Ingredients

• 1/2 pound fresh green beans, trimmed and halved (about 1 cup)

• DRESSING:

• 1/4 cup olive oil

• 2 teaspoons grated lemon zest

• 2 tablespoons lemon juice

• 2 garlic cloves, minced

• 1/8 teaspoon salt

• Dash pepper

• SALAD:

• 1 can (5 ounces) light tuna in water, drained and flaked

• 2 tablespoons sliced ripe olives, drained

• 1 teaspoon capers, rinsed and drained

• 2 cups torn mixed salad greens

• 1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips

• 1 small red onion, halved and thinly sliced

• 1 medium sweet red pepper, julienned

• 2 hard-boiled large eggs, cut into wedges

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Directions

• In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry.

• Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers.

• Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.

Nutrition Facts 1 serving: 289 calories, 18g fat (3g saturated fat), 142mg cholesterol, 562mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 24g protein.

Veggie Tuna Burgers

You don't have to be a health nut to enjoy the flavor of these moist and nutritious burgers.They'reeasy way to get my children to eat their vegetables.

Ingredients

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 cup each shredded zucchini, yellow summer squash and carrots

• 1 large egg, lightly beaten

• 2 cups soft whole wheat bread crumbs

• 1 can (6 ounces) light water-packed tuna, drained and flaked

• 1/4 teaspoon salt

• 1/4 teaspoon Onion Flakes

• 1 teaspoon butter

• 6 hamburger buns, split

• 6 slices reduced-fat cheddar cheese

• 6 lettuce leaves

• 6 slices tomato

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Directions

• In a greased cast-iron or other heavy skillet, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature.

• In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties.

• In same skillet, cook patties in butter until lightly browned, 3-5 minutes on each side. Serve on buns with cheese, lettuce and tomato.

Nutrition Facts 1 each: 275 calories, 8g fat (4g saturated fat), 58mg cholesterol, 643mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Veggie Cheese Sandwiches

I try to keep the ingredient on hand for these toasted sandwiches. Add whatever vegetables best fit your taste, or use this recipe the next time you need to clean out the vegetable drawer of your refrigerator. -Beverly Little of Marietta, Georgia

Ingredients

• 1/2 cup sliced onion

• 1/2 cup julienned green pepper

• 2/3 cup chopped tomato

• 1/2 cup sliced fresh mushrooms

• 8 slices Italian bread (1/2 inch thick)

• 4 slices reduced-fat process American cheese product

• 4 teaspoons butter, softened

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Directions

• In a small nonstick skillet coated with cooking spray, cook onion and green pepper over medium heat for 2 minutes. Add tomato and mushrooms. Cook and stir until vegetables are tender; drain.

• Divide the vegetable mixture over four slices of bread; top with cheese and remaining bread. Butter the top and bottom of each sandwich. In a skillet, toast sandwiches until lightly browned on both sides.

Nutrition Facts 1 each: 168 calories, 6g fat (3g saturated fat), 15mg cholesterol, 415mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Cold Brew Peach Black Tea Spritzer

I created this non-alcoholic spritzer that uses a cold brew tea as the base with a bit of honey to sweeten things up naturally. It’s the perfect warm weather drink to sip on all day long. I love this sparkling peach drink, too.

Cold Brew Peach Black Tea Spritzer

5.0 Stars (4 Reviews) PRINT

A simple, cold brewed peach and black tea spritzer for the hottest days of summer.

PREP TIME5 minutes COOK TIME8 hours TOTAL TIME8 hours 5 minutes

Ingredients

• 3 tablespoons loose black tea

• 24 ounces cold water

• 1 cup peached, diced

• ice

• sparkling water

• peach slices (to garnish)

Instructions

1. Combine the tea, water and peaches in a mason jar and cover with a lid. Shake and place in the refrigerator for 8-10 hours, and then strain.

2. Fill a glass with ice and pour in 2 parts cold brew tea and top with 1 part sparkling water. Garnish with peaches and serve.