Mini Dinner 4/20/21 Tuesday For the Original Copy Officer Captain Family and OCS Of 270,036

This is a smaller dinner because lunch was a bigger portion enjoy the simplicity of this wonderful meal and you get a dessert to seal the deal.

Shrimp & Vegetable Boil

Ingredients

• 4 cups water

• 4 cups chicken broth

• 2 teaspoons salt

• 2 teaspoons ground nutmeg

• 1/2 teaspoon sugar

• 2 pounds red potatoes (about 8 medium), cut into wedges

• 1 medium head cauliflower, broken into florets

• 2 large onions, quartered

• 3 medium carrots, sliced

• 1 pound fresh peas, shelled (about 1 cup)

• 2 pounds uncooked shell-on shrimp (26-30 per pound), deveined

• 6 ounces fresh baby spinach (about 8 cups)

• 1 tablespoon minced fresh parsley

• Salt and pepper to taste

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• In a stockpot, combine the first 5 ingredients; add potatoes, cauliflower, onions, carrots and peas. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 12-15 minutes.

• Stir in shrimp and spinach; cook 3-5 minutes longer or until shrimp turn pink. Drain; transfer to a large serving bowl. Sprinkle with parsley; season with salt and pepper.

Nutrition Facts 2-2/3 cups: 367 calories, 3g fat (1g saturated fat), 185mg cholesterol, 721mg sodium, 50g carbohydrate (12g sugars, 11g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 3 starch.

Vegetable Ribbons

Ingredients

• 3 medium carrots, peeled

• 2 medium zucchini

• 2 tablespoons butter

• 3/4 cup reduced-sodium chicken broth

• 2 tablespoons minced fresh parsley, divided

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• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.

• In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Roasted Sweet Potato Salad with Honey-Maple Vinaigrette

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)

• 5 tablespoons canola oil, divided

• 3 tablespoons cider vinegar

• 2 tablespoons honey

• 2 tablespoons maple syrup

• 1 small garlic clove, minced

• 1/2 teaspoon Dijon mustard

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 package (6 ounces) fresh baby spinach

• 1 medium apple, chopped

• 1/2 cup dried cranberries

• 1/2 cup chopped pecans, toasted

• 1/2 cup crumbled blue cheese

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Directions

• Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.

• In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.

Makeover Streusel-Topped Sweet Potatoes

Ingredients

• 6 medium sweet potatoes

• 1/2 cup reduced-fat butter, melted

• 3 eggs, lightly beaten

• 1/4 cup unsweetened apple juice

• 1-1/2 teaspoons vanilla extract

• TOPPING:

• 3/4 cup packed brown sugar

• 1/2 cup sweetened shredded coconut

• 1/2 cup chopped pecans

• 1/4 cup reduced-fat butter, melted

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Directions

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.

• When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.

• Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts 1 stuffed potato half: 260 calories, 12g fat (5g saturated fat), 68mg cholesterol, 136mg sodium, 37g carbohydrate (24g sugars, 3g fiber), 4g protein.

Merry Berry Salad

Ingredients

• 1 package (10 ounces) mixed salad greens

• 1 medium red apple, diced

• 1 medium green apple, diced

• 1 cup shredded Parmesan cheese

• 1/2 cup dried cranberries

• 1/2 cup slivered almonds, toasted

• DRESSING:

• 1 cup fresh cranberries

• 1/2 cup sugar

• 1/2 cup cider vinegar

• 1/4 cup thawed apple juice concentrate

• 1 teaspoon salt

• 1 teaspoon ground mustard

• 1 teaspoon grated onion

• 1 cup canola oil

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Directions

• Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 serving: 367 calories, 28g fat (3g saturated fat), 6mg cholesterol, 398mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 5g protein.

Honey-Lime Berry Salad

Ingredients

• 4 cups fresh strawberries, halved

• 3 cups fresh blueberries

• 3 medium Granny Smith apples, cubed

• 1/3 cup lime juice

• 1/4 to 1/3 cup honey

• 2 tablespoons minced fresh mint

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Directions

• In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.

Nutrition Facts 3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Garlic Bread

Ingredients

• 1/2 cup butter, melted

• 3 to 4 garlic cloves, minced

• 1 loaf (1 pound) French bread, halved lengthwise

• 2 tablespoons minced fresh parsley

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Directions

• In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

• Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

Garlic Bread Tips How do you store garlic bread? Leftover garlic bread can be wrapped tightly in foil and stored in the refrigerator for up to 3 days. To reheat, bake the wrapped bread at 350° for 10-15 minutes.What if I don’t have fresh garlic? No garlic cloves? No problem! Substitute ½ teaspoon granulated garlic for every fresh clove called for in this garlic bread recipe.What are some perfect pairings for garlic bread? Garlic bread is a delicious side that naturally pairs well with recipes involving marinara, like our best-ever lasagna recipe. If you’re looking for a meal that’s lighter, serve garlic bread alongside tomato soup or Italian chopped salad. You can use up your leftovers in any of these recipes that start with garlic bread!

Nutrition Facts 1 piece: 258 calories, 13g fat (7g saturated fat), 31mg cholesterol, 462mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 5g protein.

Peanut Butter Chocolate Dessert

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided

• 2 tablespoons butter, softened

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup peanut butter

• 1-1/2 cups confectioners' sugar, divided

• 1 carton (16 ounces) frozen whipped topping, thawed, divided

• 15 miniature peanut butter cups, chopped

• 1 cup 2% milk

• 1 package (3.9 ounces) instant chocolate fudge pudding mix

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Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. When making the filling, be sure to gently fold in the whipped topping just until it’s blended. The topping will deflate if it’s overhandled. If you love this recipe, you won't be able to get enough of these peanut butter desserts.

Nutrition Facts 1 piece: 365 calories, 20g fat (11g saturated fat), 20mg cholesterol, 273mg sodium, 39g carbohydrate (33g sugars, 1g fiber), 5g protein.