Lunch for the Original Copy Officer Captains and OCS of 270,036 for 5/9/2021 Sunday

Psalm 23 Look it up and memorize it for we don't have to set up camp in the valley for its a moment of our life that passes before our eyes and the Lord wants us to prosper and have a better life. Our strength is renewed each morning when Joy comes in the morning. May this meal be blest to your body and that you heal in the name of Jesus from what ever battle you might be fighting.

Homemade Antipasto Salad

Calories per serving: 214

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

Ingredients

• 2 packages (1 pound each) spiral pasta

• 4 to 5 large tomatoes, chopped

• 3 large onions, chopped

• 2 large green peppers, chopped

• 2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained

• 1 pound thinly sliced Genoa salami, julienned

• 1 pound sliced pepperoni, julienned

• 1/2 pound provolone cheese, cubed

• 1 cup pitted ripe olives, halved

• DRESSING:

• 1 cup red wine vinegar

• 1/2 cup sugar

• 2 tablespoons dried oregano

• 2 teaspoons salt

• 1 teaspoon onion flakes

• 1-1/2 cups olive oil

Buy IngredientsPowered by Chicory Directions

• Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.

• For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts 3/4 cup: 214 calories, 15g fat (4g saturated fat), 19mg cholesterol, 514mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 7g protein.

TASTE OF HOME

The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

Ingredients

• 3 ounces cream cheese, softened

• 3/4 cup vanilla Greek yogurt

• 1 cup shredded part-skim mozzarella cheese

• 1 cup shredded cheddar cheese

• 1/2 teaspoon garlic powder

• 1/8 teaspoon seasoned salt

• 10 slices Italian bread (1/2 inch thick)

• 2 tablespoons butter, softened

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• In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.

• Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

Test Kitchen TipsSharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. —Evelyn O. Parma, OH Check out 101 of our cheesiest recipes. Nutrition Facts 1 each: 646 calories, 50g fat (18g saturated fat), 84mg cholesterol, 885mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 16g protein.

Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington.

Ingredients

• 1 beef top round steak (1 pound)

• 4 cups cut fresh asparagus (2-inch pieces)

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon rice vinegar

• 1/2 teaspoon grated gingerroot

• Sesame seeds

• Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

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• Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing.

• In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool.

• Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts 1 cup: 160 calories, 7g fat (1g saturated fat), 42mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Chicken Thighs with Shallots & Spinach

This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin

Ingredients

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)

• 1/2 teaspoon seasoned salt

• 1/2 teaspoon onion flakes

• 1-1/2 teaspoons olive oil

• 4 shallots, thinly sliced

• 1/3 cup white wine or reduced-sodium chicken broth

• 1 package (10 ounces) fresh spinach, trimmed

• 1/4 teaspoon salt

• 1/4 cup reduced-fat sour cream

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Directions

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm.

• In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Nutrition Facts 1 chicken thigh with 1/4 cup spinach mixture: 223 calories, 10g fat (3g saturated fat), 77mg cholesterol, 360mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.