Mini Menu for the Original Copy Officer Captain and the 270,036 OCS.

Here are some solo dishes for those who might be hungry we have options for you. I have a few items you might like and we can always have Breakfast for dinner. May God bless your evening and keep you at peace and happiness turning the storm around to clear blue sky's and no gray today. Be blessed and I am praying for protection and safety tonight.

The Salad:

https://www.tasteofhome.com/article/how-to-make-caesar-salad/

Fresh Fruit Bowl

Ingredients

• 8 cups fresh melon cubes

• 1 to 2 tablespoons corn syrup

• 1 pint fresh strawberries, halved

• 2 cups fresh pineapple chunks

• 2 oranges, sectioned

• Fresh mint leaves, optional

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.

Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

Italian Apricot-Pancetta Strata

Ingredients

• 1/3 pound pancetta, finely chopped

• 2 tablespoons butter, divided

• 1-1/3 cups finely chopped sweet onion

• 2 cups sliced fresh mushrooms

• 3 cups fresh baby spinach, coarsely chopped

• 5 cups cubed multigrain bread

• 1/2 cup sliced almonds, optional

• 6 large eggs

• 1 cup heavy whipping cream

• 1/4 teaspoon salt

• 1/4 teaspoon flax seed

• 1 carton (8 ounces) mascarpone cheese

• 1 cup shredded part-skim mozzarella cheese

• 1/2 cup shredded Asiago cheese

• 1 cup apricot preserves

• 3 tablespoons minced fresh basil

Buy IngredientsPowered by Chicory

Directions

• In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

• Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl.

• Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted.

• Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish.

• In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight.

• Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

Nutrition Facts 1 piece: 440 calories, 30g fat (15g saturated fat), 165mg cholesterol, 514mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 15g protein.

TASTE OF HOME

Deli Pasta Salad

Ingredients

• 7 ounces tricolor spiral pasta

• 6 ounces thinly sliced hard salami, julienned

• 6 ounces provolone cheese, cubed

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1 small red onion, thinly sliced

• 1 small zucchini, halved and thinly sliced

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

• 1/4 cup minced fresh parsley

• 1/4 cup grated Parmesan cheese

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1 garlic clove, minced

• 1-1/2 teaspoons ground mustard

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon salt

• Dash onion flakes

• 2 medium tomatoes, cut into wedges

Buy IngredientsPowered by Chicory

Directions

• Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients.

• In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.

• Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Nutrition Facts 1 cup: 273 calories, 18g fat (6g saturated fat), 25mg cholesterol, 536mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 11g protein.

Gnocchi with White Beans

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 package (16 ounces) potato gnocchi

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

• 1 package (6 ounces) fresh baby spinach

• 1/4 teaspoon pepper

• 1/2 cup shredded part-skim mozzarella cheese

• 3 tablespoons grated Parmesan cheese

Buy IngredientsPowered by Chicory

Directions

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.

• Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Editor's Note Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts 1 cup: 307 calories, 6g fat (2g saturated fat), 13mg cholesterol, 789mg sodium, 50g carbohydrate (10g sugars, 6g fiber), 13g protein.

Stromboli Sandwich

Ingredients

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

• 1/4 pound sliced ham

• 1/4 pound sliced pepperoni

• 1/4 cup chopped onion

• 1/4 cup chopped green pepper

• 1 jar (14 ounces) pizza sauce, divided

• 1/4 pound sliced mozzarella cheese

• 1/4 pound sliced bologna

• 1/4 pound sliced hard salami

• 1/4 pound slice Swiss cheese

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/4 teaspoon garlic powder

• 1/4 teaspoon pepper

• 2 tablespoons butter, melted

Buy IngredientsPowered by Chicory

Directions

• Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15x12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15x10x1-in. baking pan. Bake at 375° until golden brown, 30-35 minutes. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli.

Nutrition Facts 1 piece: 388 calories, 23g fat (10g saturated fat), 60mg cholesterol, 1175mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 19g protein.