Lunch for the Original Copy Officer Captains and OCS of 270,036 5/2/21

We have a new diet that has hit our VIP with a great variety of some new recipes. Getting ready to Land some major accounts tomorrow. We are targeting Chiropractors to sell Air Purifiers, Double X 100 Percent Organic Vitamins, and Rhodiola to combat stress or PTSD. People in 9/11/01 took it and found solace. You made it your two days into a work week and you landed some incredible food. Let today refresh you and bring you happiness in simplicity.

Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

Ingredients

• 5 medium ripe avocados, peeled and halved

• 1/2 cup mayonnaise

• 2 tablespoons lemon juice

• 2 cans (6 ounces each) lump crabmeat, drained

• 4 tablespoons chopped fresh cilantro, divided

• 2 tablespoons minced chives

• 1 serrano pepper, seeded and minced

• 1 tablespoon capers, drained

• 1/4 teaspoon pepper

• 1 cup shredded pepper jack cheese

• 1/2 teaspoon paprika

• Lemon wedges

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Directions

• Preheat broiler. Place 2 avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.

• Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 in. from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 filled avocado half: 325 calories, 28g fat (6g saturated fat), 57mg cholesterol, 427mg sodium, 8g carbohydrate (0 sugars, 6g fiber), 13g protein.

Mini Zucchini Pizzas

Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen

Ingredients

• 1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1/3 cup pizza sauce

• 3/4 cup shredded part-skim mozzarella cheese

• 1/2 cup miniature pepperoni slices

• Minced fresh basil

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Directions

• Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side.

• Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

Nutrition Facts 1 appetizer: 29 calories, 2g fat (1g saturated fat), 5mg cholesterol, 108mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Salmon with Balsamic-Honey Glaze

Look no further—you’ve just found the first, last and only way you’ll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. —Mary Lou Timpson, Centennial Park, Arizona

Ingredients

• 1/2 cup balsamic vinegar

• 2 tablespoons white wine or chicken broth

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 5 garlic cloves, minced

• 1 tablespoon olive oil

• 8 salmon fillets (6 ounces each)

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon minced fresh oregano

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• Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.

• Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano.

• Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

Tip: to check for doneness, insert a fork at an angle into the thickest portion of the salmon and gently part the meat. When it's opaque and flakes into sections, it's cooked completely. Nutrition Facts 1 fillet: 319 calories, 17g fat (3g saturated fat), 85mg cholesterol, 323mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

Arizona Chicken in Acorn Squash

Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. —Martha Sparlin, Albuquerque, New Mexico

Ingredients

• 3 medium acorn squash

• 6 teaspoons butter

• 2 cups cubed cooked chicken

• 1-1/4 cups (5 ounces) shredded cheddar cheese

• 1 can (4 ounces) chopped green chiles

• 1/2 cup chopped celery

• 1/2 cup sour cream

• 1/3 cup chopped green onions

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/2 teaspoon paprika

• 1/4 teaspoon pepper

• 1 medium ripe avocado, peeled and cut into 12 slices

• 6 tablespoons slivered almonds, toasted

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• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes.

• Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash.

• Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Ingredients

• 2 large portobello mushrooms, stems removed

• Cooking spray

• 1/8 teaspoon garlic salt

• 1/8 teaspoon pepper

• 1/2 teaspoon olive oil

• 1 small onion, chopped

• 1 cup fresh baby spinach

• 2 large eggs

• 1/8 teaspoon salt

• 1/4 cup crumbled goat or feta cheese

• Minced fresh basil, optional

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Directions

• Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes.

• Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted.

• Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

Health Tip: At about 30 calories and 4 grams of carbohydrates per cap, portobello mushrooms are a low-cal, low-carb way to serve up eggs. Try filling with other combos like cooked sausage, sauce and mozzarella; feta, basil and tomatoes; quinoa, garbanzos and goat cheese.

Nutrition Facts 1 stuffed mushroom: 126 calories, 5g fat (2g saturated fat), 18mg cholesterol, 472mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

Parmesan Chicken

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware

Ingredients

• 1/2 cup butter, melted

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1 cup dry bread crumbs

• 1/2 cup grated Parmesan cheese

• 6 boneless skinless chicken breast halves (7 ounces each)

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Directions

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere.

• Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste. Make your next chicken dinner in half the time with these 30 minute chicken recipes.

Nutrition Facts 1 chicken breast half : 270 calories, 16g fat (9g saturated fat), 82mg cholesterol, 552mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 21g protein.