Lunch for the Original Copy Officer Captains and OCS of 270,036 for 5/3/212

I have a intake at Club Recovery today; I am going to tell them I fell of the wagon one time where I know I want to drink but; I'll hold back. I never realized how much being in a gov't residence has helped me. I need prayers to be disciplined about my medicine.

There is power in the blood of Jesus Christ and Now I have to trust more than ever that God will bring it to pass my phone troubles. I pray that by lunch on Monday your call has gone well and you take that one call per day and land that account pick from the following fields: Law, Medical, Financial, Retail, Restaurant. If you get a no don't stop till you land one account as a customer. Ask them what products they use and the replace them with ours so they earn money to use it.

This dinner has some treats in it to help breakdown the rich food its a home style cooking lunch to have some good comfort food. I will make a keto dinner. Build you Sales tree like the picture:

Honey Cinnamon Rollups

This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan

Ingredients

• 2 cups ground walnuts, toasted

• 1/4 cup sugar

• 2 teaspoons ground cinnamon

• 12 sheets frozen phyllo dough, thawed

• 1/2 cup butter, melted

• SYRUP:

• 1/2 cup honey

• 1/2 cup sugar

• 1/2 cup water

• 1 tablespoon lemon juice

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• Preheat oven to 350°. Combine walnuts, sugar and cinnamon.

• Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.

• Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Test Kitchen TipsSubstitute your favorite nut or combination of nuts for the walnuts. Pecans, pistachios and almonds are exceptional in this recipe. Get creative with the spices. Instead of just cinnamon, try a mixture of cardamom, allspice and ginger. And you can never go wrong with pumpkin pie spice. Check out more desserts you can make with phyllo dough. Nutrition Facts 1 cinnamon rollup: 132 calories, 8g fat (3g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein.

Beef and Mushrooms with Smashed Potatoes

I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. —Ronna Farley, Rockville, Maryland

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), cut into 1-1/2-inch pieces

• 1 pound ground beef

• 1/2 pound sliced fresh mushrooms

• 1 medium onion, halved and sliced

• 3 tablespoons all-purpose flour

• 3/4 teaspoon pepper, divided

• 1/2 teaspoon salt, divided

• 1 can (14-1/2 ounces) beef broth

• 2 tablespoons butter, softened

• 1/2 cup half-and-half cream

• 1/2 cup french-fried onions

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Directions

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes.

• Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally.

• Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.

Test Kitchen TipsIf you have time, cook the mushrooms separately from the ground beef. The beef will brown a bit more and the mushroom juices will stay with the mushrooms, creating even more flavor. After returning the drained potatoes to the pan, heat them over low heat for 1-2 minutes before adding the butter and half-and-half. Any water will evaporate, leaving a richer flavor. Try this: Spoon portions into individual ramekins. Top with your favorite cheese and french-fried onions. Bake at 350° for 5-7 minutes or until the cheese is melty. Yum!

Nutrition Facts 1 serving: 517 calories, 26g fat (12g saturated fat), 100mg cholesterol, 896mg sodium, 40g carbohydrate (5g sugars, 4g fiber), 28g protein.

Mom's White Lasagna

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks—tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. —Janet Wing, Minot, North Dakota

Ingredients

• 9 lasagna noodles

• 1 pound bulk Italian sausage

• 2 celery ribs, chopped

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1/2 cup white wine

• 1 cup half-and-half cream

• 3 ounces cream cheese, cubed

• 1/4 cup minced fresh basil

• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

• 1 teaspoon pepper

• 3/4 teaspoon salt

• 1 large egg, lightly beaten

• 2 cups shredded white cheddar cheese

• 1-1/2 cups 2% cottage cheese

• 3/4 pound fresh mozzarella cheese, sliced

• 1-1/2 cups shredded Gouda cheese

• Optional: Additional minced fresh basil and oregano

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Directions

• Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.

• Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles.

• In a small bowl, combine egg, cheddar and cottage cheese.

• In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese.

• Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.

Chocolate Pecan Caramels

I haven't missed a year making this candy for the holidays since a friend gave me the recipe in 1964! It is made like a pan of upside-down bars and tastes like my favorite caramel pecan candies. We are natives of the Lone Star State who moved to Ohio when my husband was transferred several years ago. —June Humphrey, Strongsville, Ohio

Ingredients

• 1 tablespoon plus 1 cup butter, softened, divided

• 1-1/2 cups coarsely chopped pecans, toasted

• 1 cup semisweet chocolate chips

• 2 cups packed brown sugar

• 1 cup light corn syrup

• 1/4 cup water

• 1 can (14 ounces) sweetened condensed milk

• 2 teaspoons vanilla extract

Directions

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

• In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).

• Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Editor's Note We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts 2 each: 190 calories, 10g fat (5g saturated fat), 16mg cholesterol, 76mg sodium, 26g carbohydrate (23g sugars, 1g fiber), 1g protein.

Chicken Pesto Roll-Ups

One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL

Ingredients

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

• 1/2 cup prepared pesto, divided

• 1 pound medium fresh mushrooms, sliced

• 4 slices reduced-fat provolone cheese, halved

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Directions

• Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts.

• Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms.

• Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

Nutrition Facts 1 stuffed chicken breast half: 374 calories, 17g fat (5g saturated fat), 104mg cholesterol, 582mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 44g protein. Diabetic Exchanges: 5 lean meat, 2 fat.

Holiday Green Bean Casserole

Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

Ingredients

• 8 cups cut fresh green beans (about 2 pounds)

• 1/2 pound sliced fresh mushrooms

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon dried minced onion

• 1/2 teaspoon pepper

• 1/2 cup fat-free milk

• 1 cup reduced-fat sour cream

• 1 teaspoon Worcestershire sauce

• 1-1/2 cups shredded reduced-fat Swiss cheese

• TOPPING:

• 1/3 cup slivered almonds

• 1/3 cup crushed cornflakes

• 1 tablespoon butter, melted

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Directions

• Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.

• Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.

• Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.

• Bake, uncovered, 12-16 minutes or until bubbly and heated through.

How to Freeze a Casserole Test Kitchen TipsInstead of snapping off the ends of each green bean like Grandma did, trim a bunch in seconds. Gather beans in a small pile, lining up the tips on one side. Cut off tips with a single slice using a chef’s knife. Flip the pile over and do the same on the other side. If you don't have the minced onion on hand, substitute fresh. One tablespoon of dried minced onion equals 1/4 cup minced raw onion. Fresh green beans make a great base for our favorite green bean recipes. Serve along with our favorite Christmas casseroles and classic Thanksgiving side dishes.

Nutrition Facts 2/3 cup: 144 calories, 7g fat (3g saturated fat), 20mg cholesterol, 108mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.