Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/15

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Spinach and Mushroom Smothered Chicken

Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It’s extra special to serve but is not tricky to make. —Katrina Wagner, Grain Valley, Missouri

Ingredients

• 1-1/2 teaspoons olive oil

• 1-3/4 cups sliced fresh mushrooms

• 3 green onions, sliced

• 3 cups fresh baby spinach

• 2 tablespoons chopped pecans

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

• 1/2 teaspoon rotisserie chicken seasoning

• 2 slices reduced-fat provolone cheese, halved

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Directions

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm.

• Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

Health Tip: This low-carb main dish is also gluten-free.

Nutrition Facts 1 serving: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Chicken & Vegetable Kabobs

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! —Tina Oles, Nashwauk, Minnesota

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes

• 1 medium sweet red pepper, cut into 1-1/2-inch pieces

• 1 medium zucchini, cut into 1-1/2-inch pieces

• 1 medium red onion, cut into thick wedges

• 2/3 cup sun-dried tomato salad dressing, divided

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• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers.

• Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts 1 kabob: 228 calories, 10g fat (1g saturated fat), 63mg cholesterol, 515mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Spinach and Mushrooms

Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey — Macksville, Kansas

Ingredients

• 1/2 pound sliced fresh mushrooms

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1/4 cup dry white wine or reduced-sodium chicken broth

• 3 tablespoons Worcestershire sauce

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

• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (6 ounces) fresh baby spinach

• 1 can (8 ounces) sliced water chestnuts, drained

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• In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.

• Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.

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Blueberry Kuchen

In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia

Ingredients

• 1-1/2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 1-1/2 teaspoons grated lemon zest

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 2/3 cup whole milk

• 1/4 cup butter, melted

• 1 large egg, room temperature, beaten

• 1 teaspoon vanilla extract

• 2 cups fresh or frozen blueberries

• TOPPING:

• 3/4 cup sugar

• 1/2 cup all-purpose flour

• 1/4 cup butter, melted

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Directions

• In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.

• Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.

Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts 1 piece: 271 calories, 9g fat (5g saturated fat), 37mg cholesterol, 189mg sodium, 45g carbohydrate (28g sugars, 1g fiber), 3g protein.