Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/19

A gourmet lunch and I didn't even try imagine that? I am so proud of you for being on your A Game I know your tired from a double get some shut eye its still early yet in the day take a 45min napper. You can jump in the showers when you wake up and then have breakfast and walk the dogs. It looks chilly out so dress up a bit and then you can start your day.

I love you! I'll never leave you! Till God calls home we are here on Earth to stay forever!

TASTE OF HOME

Veggie Calzones

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine

Ingredients

• 1/2 pound fresh mushrooms, chopped

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 2 tablespoons canola oil

• 3 plum tomatoes, seeded and chopped

• 1 can (6 ounces) tomato paste

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 loaves (1 pound each) frozen bread dough, thawed

• 1 large egg

• 1 tablespoon water

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Directions

• In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside.

• On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes.

• Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Nutrition Facts 1 calzone: 503 calories, 15g fat (4g saturated fat), 45mg cholesterol, 953mg sodium, 67g carbohydrate (9g sugars, 6g fiber), 23g protein.

Cheesy Bow Tie Chicken

Here's a super-simple dish that tastes like it's straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan

Ingredients

• 2 packages (8 ounces each) frozen spinach and artichoke cheese dip

• 3 cups uncooked bow tie pasta

• 3 cups cubed rotisserie chicken

• 1 cup chopped roasted sweet red peppers

• 1/3 cup pitted Greek olives, halved

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• Heat cheese dip according to package directions. Meanwhile, in a Dutch oven, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return to pan.

• Stir in chicken, cheese dip, peppers, olives, salt and pepper, adding enough reserved pasta water to reach a creamy consistency; heat through.

Nutrition Facts 1-1/2 cups: 453 calories, 12g fat (3g saturated fat), 93mg cholesterol, 795mg sodium, 44g carbohydrate (4g sugars, 2g fiber), 38g protein.

TASTE OF HOME

Chicken & Onion Caesar Salad

My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah

Ingredients

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

• 1 large sweet onion, cut into 2-inch pieces

• 6 tablespoons creamy Caesar salad dressing, divided

• 4 small red potatoes, halved

• 1/2 teaspoon lemon juice

• 1/8 teaspoon coarsely ground pepper

• 1 small bunch romaine, torn

• 2 tablespoons shredded Parmesan cheese

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Directions

• In a large bowl, combine chicken, onion and 2 tablespoons salad dressing; toss to coat. In a small bowl, combine potatoes with 2 tablespoons salad dressing.

• Alternately thread chicken and onion onto metal or soaked wooden skewers, leaving space between each piece. Thread potatoes onto separate metal or soaked wooden skewers.

• On a greased grill rack, grill potatoes, covered, over medium heat 5 minutes. Add chicken kabobs; grill until chicken is no longer pink and potatoes are tender, 10-15 minutes, turning skewers occasionally.

• In a large bowl, whisk lemon juice, pepper and remaining salad dressing. Add romaine, chicken, potatoes, onion and cheese; toss to coat.

Nutrition Facts 1 serving: 441 calories, 21g fat (5g saturated fat), 81mg cholesterol, 601mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 31g protein.

Contest-Winning Roasted Tomato Soup

Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin

Ingredients

• 15 large tomatoes (5 pounds), seeded and quartered

• 1/4 cup plus 2 tablespoons canola oil, divided

• 8 garlic cloves, minced

• 1 large onion, chopped

• 2 cups water

• 1 teaspoon salt

• 1/2 teaspoon crushed red pepper flakes, optional

• 1/2 cup heavy whipping cream

• Fresh basil leaves, optional

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• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.

• Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.

• In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts 1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.