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

Cheers, to a Thursday's Birthday Lunch two entrees some vegetarian choices and a great meal to share and fellowship with. Sending you prayers to cure your battles and thinking of you today and all days forward to celebrate our lives over the battle. We have hope in our hearts knowing that one day; we will be under the same sky and roof.

Filipino Chicken Adobo

My mom always makes her saucy chicken adobo recipe when I come home to visit. I think it's even better the next day as leftovers—she says it's because of the vinegar. — Michael Moya, Taste of Home Senior Marketing Manager

Ingredients

• 1 cup white vinegar

• 1/4 cup soy sauce

• 1 whole garlic bulb, smashed and peeled

• 2 teaspoons kosher salt

• 1 teaspoon onion flakes

• 1 bay leaf

• 2 pounds bone-in chicken thighs or drumsticks

• 1 tablespoon Olive oil

• 1 cup water

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Directions

• In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.

Filipino Chicken Adobo Tips What does chicken adobo taste like? Chicken adobo is a very flavorful dish with a mildly sweet, tangy garlic and soy flavor. The acid in the vinegar breaks down the fibers in the chicken, making it very tender.Why is it called adobo? "Adobo" comes from the Spanish word "adobar," which means "marinate." In Filipino cuisine, the marinade for a chicken adobo recipe is traditionally vinegar-based. Serve this flavorful dish with a simple Almond Rice Pilaf or a Veggie Rice Bowl for color and flavor. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts 1 serving: 234 calories, 15g fat (4g saturated fat), 71mg cholesterol, 1315mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein.

Crustless Spinach Quiche

I served this crestless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

Ingredients

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1 tablespoon vegetable oil

• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

• 2/3 cup finely chopped fully cooked ham

• 5 large eggs

• 3 cups shredded Muenster or Monterey Jack cheese

• 1/8 teaspoon pepper

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Directions

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Crustless Quiche Recipe Tips Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.

Seasoned Tilapia Fillets

If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. —Dana Alexander, Lebanon, Missouri

Ingredients

• 2 tilapia fillets (6 ounces each)

• 1 tablespoon butter, melted

• 1 teaspoon Montreal steak seasoning

• 1/2 teaspoon dried parsley flakes

• 1/4 teaspoon paprika

• 1/4 teaspoon dried thyme

• 1/8 teaspoon onion powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• Dash garlic powder

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Directions

• Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets.

• Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.

Test Kitchen TipsTilapia, catfish, haddock and other lean types of fish may be frozen for up to 6 months. Oily fish, such as mackerel and grouper, shouldn’t be frozen for more than 3 months. Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Check out 50 of our best seafood dinner ideas.

Nutrition Facts 1 fillet: 193 calories, 7g fat (4g saturated fat), 98mg cholesterol, 589mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

Fresh Green Bean Salad

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

Ingredients

• 4 cups fresh green beans, trimmed and halved

• 2 cups cherry tomatoes, halved

• 1 large English cucumber, seeded and chopped

• 1 cup fresh baby carrots, cut in half lengthwise

• 1 cup coarsely chopped fresh parsley

• DRESSING:

• 1/2 cup olive oil

• 2 tablespoons lemon juice

• 1 tablespoon white wine vinegar

• 1 tablespoon grated lemon zest

• 1 garlic clove, minced

• 1/2 teaspoon salt

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Directions

• In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.

• In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.

Nutrition Facts 3/4 cup: 106 calories, 9g fat (1g saturated fat), 0 cholesterol, 124mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Cranberry Ambrosia Salad

My paternal grandmother used to make this for Christmas dinner. I'm not sure how many batches she made, as there were nearly fifty aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it's still as good as I remember.—Janet Hurley, Shell Rock, IowaIngredients

• 1 pound fresh or frozen cranberries

• 1 can (20 ounces) crushed pineapple, drained

• 1 cup sugar

• 2 cups miniature marshmallows

• 1 cup heavy whipping cream, whipped

• 1/2 cup chopped pecans

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Directions

• In a food processor, cover and process cranberries until coarsely chopped. Transfer to a large bowl; stir in pineapple and sugar. Cover and refrigerate overnight.

• Just before serving, fold in the marshmallows, whipped cream and pecans. If desired, top with additional chopped pecans.

TASTE OF HOME

Mushroom & Zucchini Pesto Saute

With your homemade pesto and a handful of other ingredients, you can make a quick but delicious side dish. It goes together easily on the stove. —Benjamin Smith, Beaumont, Texas

Ingredients

• 2 teaspoons olive oil

• 1/2 pound sliced fresh mushrooms

• 1 small onion, chopped

• 2 medium zucchini, cut into 1/4 inch slices

• 3 tablespoons prepared pesto

• 1/4 teaspoon lemon-pepper seasoning

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Directions

• In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir for 2 minutes. Add zucchini; cook and stir until vegetables are tender. Stir in pesto and lemon-pepper seasoning.