Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/7

A Brunch with some Blintzes to shake up the menu a little bit for those who may not like seafood we have something to offer you and for those who just want a simple salad we have that too. I hope today is the start of a beginning where all works out and you don't have to be frustrated anymore; that this too shall pass and to thine own self be true to yourself living life in the now. May we lean on the words of hope posted below for all the days of our life!

Cherry Cheese Blintzes

These elegant blintzes can be served as an attractive dessert or a brunch entrée. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska

Ingredients

• 1-1/2 cups 2% milk

• 3 large eggs, room temperature

• 2 tablespoons butter, melted

• 2/3 cup all-purpose flour

• 1/2 teaspoon salt

• FILLING:

• 1 cup 4% cottage cheese

• 3 ounces cream cheese, softened

• 1/4 cup sugar

• 1/2 teaspoon vanilla extract

• CHERRY SAUCE:

• 1 pound fresh or frozen pitted sweet cherries

• 2/3 cup plus 1 tablespoon water, divided

• 1/4 cup sugar

• 1 tablespoon cornstarch

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Directions

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.

• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

• In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.

• Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.

• Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

Nutrition Facts 2 blintzes: 245 calories, 10g fat (6g saturated fat), 97mg cholesterol, 306mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 8g protein.

Baked Tilapia

I've decided to cook healthier for my family, and that includes having more fish at home. After looking at easy tilapia recipes I decided to try baked tilapia. I love that it's fast, too! —Hope Stewart, Raleigh, North Carolina

Ingredients

• 4 tilapia fillets (6 ounces each)

• 3 tablespoons butter, melted

• 3 tablespoons lemon juice

• 1-1/2 teaspoons garlic powder

• 1/8 teaspoon salt

• 2 tablespoons capers, drained

• 1/2 teaspoon dried oregano

• 1/8 teaspoon paprika

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Directions

• Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.

• Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.

Baked Tilapia Tips Do you have to flip tilapia when baking? No, you don’t need to flip the tilapia when baking.How do you know when tilapia is done baking? You know that tilapia is done baking when the flesh turns white and begins to easily flake with a fork. If you are still uncertain, insert a thermometer into the thickest part, and if the temperature is at or above 145°, the fish is ready.What's good to eat with tilapia? Lot’s of things are good to eat with tilapia! You can serve it with asparagus, green beans and rice pilaf. Check out other fish recipes that are ready in less than 30 minutes. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts 1 fillet: 224 calories, 10g fat (6g saturated fat), 106mg cholesterol, 304mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 32g protein.

Rosemary Roasted Potatoes and Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

Ingredients

• 1/2 pound fingerling potatoes, cut into 1-inch pieces

• 1/4 cup olive oil, divided

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

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Directions

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

• Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

TASTE OF HOME

Fruit & Spinach Salad

The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina

Ingredients

• 2 cups fresh baby spinach

• 1 snack-size cup (4 ounces) mandarin oranges, drained

• 1/3 cup seedless red grapes, halved

• 1/4 cup crumbled feta cheese

• 2 tablespoons chopped walnuts, toasted

• 1 green onion, chopped

• 1/4 cup oil and vinegar salad dressing

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Directions

• In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts 1 serving: 235 calories, 16g fat (2g saturated fat), 8mg cholesterol, 644mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 fruit.