Lunch for the Original Copy Officer Captains and OCS of 270,036 for 5/10/21
- Katherine Victoria Vananderland
- May 10, 2021
- 8 min read
Lunch on the fly, I am sorry I was running out of ideas yesterday and my mind wasn't working the way I wanted it to. Here is a kid favorite lunch two kinds of pasta to blend the meal together. I will make a dinner meal today and then three meals for tomorrow.
This meal is for the younger ocs of 270,036 who are the VanAnderland Aikman's.
These fruity kabobs are so refreshing on a warm day. They're also a quick and easy meal for get-togethers. —Kathleen Hedger, Godfrey, Illinois
Ingredients
6 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup sour cream
1/4 teaspoon almond extract
12 fresh strawberries, trimmed
12 green grapes
12 fresh pineapple cubes (1 inch)
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Directions
In a small bowl, beat cream cheese, confectioners' sugar, sour cream and extract until smooth. Refrigerate until serving. On 6 wooden skewers, alternately thread strawberries, grapes and pineapple. Serve with dip.
Nutrition Facts 1 kabob with 3 tablespoons dip: 184 calories, 13g fat (7g saturated fat), 32mg cholesterol, 94mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 3g protein.
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
Ingredients
4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa
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Directions
Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over.
Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts 1 serving: 223 calories, 11g fat (5g saturated fat), 25mg cholesterol, 406mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein.
For tailgates and after-game parties, we dip these crisp, tender chicken bites into marinara, ranch dressing or barbecue sauce. They're all winning combinations. —Lynne Nevrivy, Malta, Montana
Ingredients
1 cup crushed Ritz crackers (about 25 crackers)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped walnuts
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon onion flakes
1 pound boneless skinless chicken breasts
1/4 cup butter, melted
Warm marinara sauce, optional
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Directions
Preheat oven to 400°. Line a baking sheet with foil; grease foil.
In a shallow bowl, mix the first 7 ingredients. Cut chicken into 1-1/2-in. pieces. Dip in melted butter, then in cracker mixture, patting firmly to adhere. Place on prepared pan.
Bake 20-25 minutes or until golden brown and chicken is no longer pink. If desired, serve with sauce.
Nutrition Facts 1 serving: 289 calories, 18g fat (7g saturated fat), 68mg cholesterol, 469mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 19g protein.
I converted a basic sweet dough into this incredible apple-filled pull-apart loaf. The results are anything but basic. It takes time, but I guarantee it's worth it. You can choose one of the sauces, but using both is twice as tasty.—Gina Nistico, Milwaukee, WI
Ingredients
1/4 cup butter, softened
3 pounds medium Honeycrisp apples, peeled and sliced 1/4 inch thick
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup apple cider
1 teaspoon vanilla extract
DOUGH:
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/4 cup sugar
3 tablespoons canola oil
2 teaspoons salt
3-3/4 to 4-1/4 cups all-purpose flour
CIDER SAUCE & GLAZE:
4 cups apple cider, divided
1/2 cup packed brown sugar
1 cup confectioners' sugar
4 ounces cream cheese, softened
1/2 cup butter, divided
1-1/2 teaspoons vanilla extract, divided
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Directions
In a Dutch oven over medium heat, melt butter. Add next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.
Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
Add remaining butter and vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.
Nutrition Facts 1 serving: 544 calories, 20g fat (10g saturated fat), 42mg cholesterol, 633mg sodium, 88g carbohydrate (54g sugars, 3g fiber), 6g protein.
My husband is a big garlic fan, so we use garlic bread crumbs and garlic sauce for our baked chicken sandwiches, so comforting on a chilly day. —Bridget Snyder, Syracuse, New York
Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 cup garlic bread crumbs
1 cup garlic and herb pasta sauce
1 cup shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
4 kaiser rolls, split
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Directions
Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake, uncovered, until no longer pink, 15-20 minutes. Spoon pasta sauce over chicken. Top with mozzarella and, if desired, Parmesan cheese. Bake until cheese is melted, 2-3 minutes longer. Serve on rolls.
Nutrition Facts 1 sandwich: 509 calories, 13g fat (5g saturated fat), 112mg cholesterol, 1125mg sodium, 46g carbohydrate (5g sugars, 3g fiber), 50g protein.
Could these be any more adorable? To treat your guests to this chocolaty, peanut buttery goodness, just cover Nutter Butter cookies with chocolate and decorate! They’re a lot of fun to make and even more fun to eat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1-1/4 pounds dark chocolate candy coating, chopped
1 package (16 ounces) Nutter Butter cookies
64 candy eyes
32 bright white candy coating disks
32 orange M&M's minis
64 orange milk chocolate M&M's
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Directions
Microwave candy coating; stir until smooth. Dip 1 cookie in chocolate; allow excess to drip off. Place on waxed paper. Attach 2 candy eyes and a white coating disk for the belly. Add an M&M's mini for beak and 2 regular M&M's for feet. Repeat to dip and decorate all cookies. Let stand until set.
Nutrition Facts 1 cookie: 156 calories, 8g fat (5g saturated fat), 0 cholesterol, 57mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 2g protein.
This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. —Betty Rabe, Mahtomedi, Minnesota
Ingredients
8 ounces uncooked spaghetti, broken into thirds
1 large egg
1/2 cup whole milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups shredded part-skim mozzarella cheese
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Directions
Preheat oven to 350°. Cook spaghetti according to package directions.
Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish.
In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Test Kitchen TipsUsing lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat. It’s usually cheaper to buy cheese in blocks rather than already shredded. Purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it yourself. Store the shredded cheese in the freezer so you have it when you need it. Try 40 more fork-twirling good spaghetti recipes.
Nutrition Facts 1 serving: 286 calories, 11g fat (5g saturated fat), 65mg cholesterol, 718mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 17g protein.
Monterey Spaghetti
I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. —Janet Hibler, Cameron, Missouri
Ingredients
4 ounces spaghetti, broken into 2-inch pieces
1 large egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
2 cups shredded Monterey Jack cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (2.8 ounces) french-fried onions, divided
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Directions
Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder.Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
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 the region in Italy where Parmigiano-Reggiano originated. 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 fewer calories. A businessman in Monterey, California, named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S. Here are 75 of our best pasta recipes we can't get enough of.
Nutrition Facts 1 serving: 311 calories, 20g fat (11g saturated fat), 74mg cholesterol, 333mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 13g protein.
The nutrition department at my local hospital inspired me to create this refreshing summer sipper. I tweaked their recipe slightly to create this drink full of sweet-tart flavor. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Ingredients
1/4 cup sugar
2 cups boiling water
1/2 pound fresh strawberries, hulled and quartered (about 2 cups)
12 cups cubed watermelon (about 1 medium)
1 can (12 ounces) frozen lemonade concentrate, thawed
3 tablespoons lemon juice
Ice cubes
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Directions
Dissolve sugar in boiling water. Place strawberries and watermelon in batches in a blender; cover and process until blended. Pour blended fruit though a fine mesh strainer; transfer to a large pitcher. Stir in lemonade concentrate, lemon juice and sugar water. Serve over ice.
Nutrition Facts 1 cup: 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 1g protein.
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