Lunch for the Original Copy Officer Captains and OCS of 270,036 5/1/21

The heavenly father wants you to do well and celebrate your victories in Christ. Write down 10 reasons why you woke up today. Let that be your motivation out of bed today! We made it one more week done over cancer. You did the hardest part; the WORK! Keep going the distance and exercise with all of those videos and when you swim next time you will fly through the water. Your Olympians in the making your Gold Material.

Pork Chops 'n' Pierogi

The Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. —Greta Igl, Menomonee Falls, Wisconsin.

Ingredients

• 8 frozen potato and onion pierogi

• 2 bone-in pork loin chops (3/4 inch thick)

• 1/2 teaspoon salt, divided

• 1/2 teaspoon pepper, divided

• 4 tablespoons butter, divided

• 1 medium sweet onion, sliced and separated into rings

• 1 medium Golden Delicious apple, cut into 1/4-inch slices

• 1/4 cup sugar

• 1/4 cup cider vinegar

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Directions

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.

• In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

Nutrition Facts 1 serving: 730 calories, 33g fat (18g saturated fat), 154mg cholesterol, 1207mg sodium, 72g carbohydrate (45g sugars, 5g fiber), 36g protein.

Vegetable Medley Pasta Side Dish

This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania

Ingredients

• 1 cup uncooked medium pasta shells

• 1 package (16 ounces) frozen cut green beans

• 1 tablespoon cornstarch

• 3/4 cup chicken broth

• 3 tablespoons butter

• 1-1/2 teaspoons Dijon mustard

• 1/2 teaspoon dried basil

• 1/4 teaspoon garlic powder

• 1 can (4-1/2 ounces) whole mushrooms, drained

• 1 small tomato, chopped

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Directions

• In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.

• Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

• Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.

Nutrition Facts 3/4 cup: 157 calories, 6g fat (4g saturated fat), 16mg cholesterol, 359mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Corn Pudding

Jiffy mix and canned corn make this Southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

Ingredients

• 1/2 cup butter, softened

• 1/2 cup sugar

• 2 large eggs, room temperature

• 1 cup sour cream

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1/2 cup 2% milk

• 1 can (15-1/4 ounces) whole kernel corn, drained

• 1 can (14-3/4 ounces) cream-style corn

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Directions

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

• Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Watch the Video Test Kitchen TipsFor a Tex-Mex side dish, add a can of diced green chiles (or one of these other varieties) to the batter and top with 1 cup shredded Monterey Jack before baking. Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides.

Nutrition Facts 3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.

Fruit and Cheese Kabobs

We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup vanilla yogurt

• 1/2 cup sour cream

• 2 tablespoons honey

• 1/2 teaspoon ground cinnamon

• 2 cups fresh strawberries, halved

• 1-1/2 cups green grapes

• 8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses

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• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.

Chili-Lime Roasted Chickpeas

Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina

Ingredients

• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry

• 2 tablespoons extra virgin olive oil

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 teaspoon grated lime zest

• 1 tablespoon lime juice

• 3/4 teaspoon sea salt

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Directions

• Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.

• Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

Rosemary-Sea Salt variation: Prepare chickpeas according to step 1 in the recipe above. Toss beans with 2 Tbsp. extra virgin olive oil, 1 Tbsp. minced fresh rosemary and 1/2 tsp. sea salt. Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely. Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely. Test Kitchen tips:Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn. Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.

Nutrition Facts 1/3 cup: 178 calories, 8g fat (1g saturated fat), 0 cholesterol, 463mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.