Lunch for the Original Copy Officer Captains and OCS of 270,036 4/30/21

What a wonderful Lunch for a crew who has a big appetite we have some new keto diet items that are sure favorites. We made it one more week and the battle was taken down this week and we will make it one more week. Days will turn into months and months years. " For with God all is possible and I can do all things through he who strengthens me"

Herbed Balsamic Chicken

Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas

Ingredients

• 1/2 cup balsamic vinegar

• 3 tablespoons extra virgin olive oil

• 1 tablespoon minced fresh basil

• 1 tablespoon minced fresh chives

• 2 teaspoons grated lemon zest

• 1 garlic clove, minced

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

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

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Directions

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes.

• Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

Nutrition Facts 1 chicken thigh with 2 teaspoons sauce: 245 calories, 15g fat (3g saturated fat), 76mg cholesterol, 358mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Taste-of-Fall Salad

My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, Montana

Ingredients

• 2/3 cup pecan halves

• 1/4 cup balsamic vinegar, divided

• Dash cayenne pepper

• Dash ground cinnamon

• 3 tablespoons sugar, divided

• 1 package (5 ounces) spring mix salad greens

• 1/4 cup olive oil

• 1 teaspoon Dijon mustard

• 1/8 teaspoon salt

• 1 medium pear, thinly sliced

• 1/4 cup shredded Parmesan cheese

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Directions

• In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.

• Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.

Nutrition Facts 1 each: 228 calories, 19g fat (3g saturated fat), 2mg cholesterol, 135mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 3g protein.

Balsamic Zucchini Saute

This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

Ingredients

• 1 tablespoon olive oil

• 3 medium zucchini, cut into thin slices

• 1/2 cup chopped sweet onion

• 1/2 teaspoon salt

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon pepper

• 2 tablespoons balsamic vinegar

• 1/3 cup crumbled feta cheese

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Directions

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

Nutrition Facts 1/2 cup: 94 calories, 5g fat (2g saturated fat), 5mg cholesterol, 398mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat

Asparagus & Cheese Frittata

This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware

Ingredients

• 5 large eggs

• 1/2 cup grated Romano cheese

• 1/2 cup vegetable broth

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 slices Italian bread (1/2 inch thick), cubed

• 2 tablespoons olive oil

• 2 cups cut fresh asparagus (1/2-inch pieces)

• 1 medium onion, finely chopped

• 1/2 cup shredded Gruyere cheese

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Directions

• Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes.

• In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender.

• Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese.

• Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 325 calories, 22g fat (9g saturated fat), 263mg cholesterol, 779mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 21g protein.

TASTE OF HOME

Cilantro Lime Shrimp

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

Ingredients

• 1/3 cup chopped fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/3 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon pepper

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• Lime slices

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Directions

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

• Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts 1 kabob: 167 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.