Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/9

Today, I am ahead of the crowd may this meal make you happy as we have chicken for all those who love the bird love our meal. We have a Vision for the world and I know we will make it out alive. Our polar ice caps are melting we might have to put artificial snow to keep them cold. WE need to solve this now so they stop melting that's what causes hot temperatures and mild winters. May this spark your think tank ideas for the saving of polar caps and our water's to be clean and safe for bottling. Be environmentalists and take care of our Mother Earth!

What will you do to Save the Polar Bear's Home?

Parmesan Chicken Nuggets

My 3-year-old is going through a stage where he'll eat only chicken nuggets and French fries. I like to make these golden nuggets for him so I know what he's eating. They're so good, we like them, too! —Amanda Livesay, Mobile, Alabama

Ingredients

• 1/4 cup butter, melted

• 1 cup panko bread crumbs

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon kosher salt

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

• Marinara sauce, optional

Buy IngredientsPowered by Chicory

Directions

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.

• Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

Nutrition Facts 6 nuggets (calculated without marinara): 191 calories, 9g fat (5g saturated fat), 67mg cholesterol, 309mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 20g protein.

Chicken Loaf with Mushroom Gravy

Try a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California

Ingredients

• 1-1/4 pounds boneless skinless chicken breast halves

• 1-1/4 pounds boneless skinless chicken thighs

• 2 large eggs, lightly beaten

• 1/2 cup panko bread crumbs

• 1 envelope onion soup mix

• 2 tablespoons minced fresh parsley

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried sage leaves

• 1/2 teaspoon dried thyme

• 1/2 teaspoon onion salt

• GRAVY:

• 2 cups sliced fresh mushrooms

• 1 tablespoon butter

• 3 cups reduced-sodium chicken broth

• 1 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 3 tablespoons cornstarch

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

Buy IngredientsPowered by Chicory

Directions

• Place chicken in the freezer for 15-20 minutes or until it begins to freeze. Cut into 1-in. pieces. In a food processor, cover and process chicken in batches until ground.

• In a large bowl, combine the eggs, bread crumbs, mayonnaise, soup mix, parsley, horseradish, salt, garlic powder, sage, thyme and pepper. Crumble chicken over mixture and mix well.

• Shape into a loaf; place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° until no pink remains and a thermometer reads 165°, 55-60 minutes. Let stand for 10 minutes before slicing.

• Meanwhile, in a large saucepan, saute mushrooms in butter until tender. Add the broth, rosemary, salt and white pepper. Bring to a boil. Combine cornstarch and wine until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat loaf.

• Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and bake as directed, until no pink remains and a thermometer reads 165°, 1-1/4 to 1-1/2 hours. Meanwhile, prepare sauce as directed. Let meat loaf stand 10 minutes before slicing.

Editor's Note: You may substitute 2-1/2 pounds ground chicken for the chicken breast halves and thighs.

Nutrition Facts 1 piece with 1/3 cup gravy: 290 calories, 17g fat (4g saturated fat), 118mg cholesterol, 807mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 25g protein.

Two-Cheese Mac 'n Cheese

A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. —Stephanie Sorbie, Glendale, Arizona

Ingredients

• 1 package (16 ounces) spiral pasta

• 3 tablespoons butter

• 3 garlic cloves, minced, optional

• 3 tablespoons all-purpose flour

• 1/8 teaspoon onion flakes

• Dash salt

• 4 cups 2% ORGANIC MILK

• 5 cups shredded sharp cheddar cheese, divided

• 1 cup shredded Asiago cheese

Buy IngredientsPowered by Chicory

Directions

• In a Dutch oven, cook pasta according to package directions.

• Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened.

• Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken.

• Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese.

• Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts 3/4 cup: 331 calories, 17g fat (12g saturated fat), 58mg cholesterol, 306mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 16g protein.

Loaded Grilled Chicken Sandwich

I threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon. Just cover it with paper towel to keep it from splattering too much. —Dana York, Kennewick, Washington

Ingredients

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

• 2 teaspoons Italian salad dressing mix

• 4 slices pepper jack cheese

• 4 ciabatta or Kaiser rolls, split

• 2 tablespoons vanilla Greek organic yogurt

• 4 cooked bacon strips, halved

• 4 slices tomato

• 1/2 medium ripe avocado, peeled and thinly sliced

Buy IngredientsPowered by Chicory

Directions

• Pound chicken with a meat mallet to flatten slightly; sprinkle both sides with dressing mix.

• On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted.

• Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.

Green Bean Bundles

I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I’ll arrange them around a mound of wild rice to make an appetizing side dish. —Virginia Stadler, Nokesville, Virginia

Ingredients

• 1 pound fresh green beans, trimmed

• 8 bacon strips, partially cooked

• 1 tablespoon finely chopped onion

• 3 tablespoons butter

• 1 tablespoon white wine vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

Buy IngredientsPowered by Chicory

Directions

• Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° until bacon is done, 10-15 minutes.

• In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

Nutrition Facts 1 bundle: 186 calories, 17g fat (7g saturated fat), 27mg cholesterol, 286mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

Recipes

Caprese Salad

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we’ve tried. —Melissa Pearson, Sandy, Utah

Ingredients

• 4 medium tomatoes, sliced

• 1/4 cup fresh basil leaves

• 1/2 pound fresh mozzarella cheese, sliced

• BALSAMIC VINAIGRETTE:

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1/8 teaspoon salt

• 1/8 teaspoon onion flakes

Buy IngredientsPowered by Chicory

Directions

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts 1 serving: 256 calories, 19g fat (9g saturated fat), 45mg cholesterol, 161mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 11g protein.