Six Item Dinner for 3/28/21 for the Original Copy Officer Captain family.

Italian Pot Luck enjoy the nice quick meal let this be lunch if needed and then have left overs for dinner. I picked some stuff that is good comfort food. We have a filet with potatoes stuffed dressing; which should be good. Sending you blessings and miracle's ahead be blessed and healed.

"Music is the language that collects everyone in the world but, also trauma and trauma healing is collecting everyone in the world; we all share some trauma, is a fact of life, but it doesn't have to be a life sentence...." "Trauma is the lack of being in the hear and now." -Peter Levine

Linguine with Artichoke-Tomato Sauce

Ingredients

• 12 ounces uncooked linguine

• 1 can (28 ounces) whole tomatoes with basil

• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts

• 1 cup chopped sweet onion

• 2 garlic cloves, minced

• 3 tablespoons olive oil, divided

• 1/4 cup capers

• 1/4 cup tomato paste

• 8 fresh basil leaves, torn

• 2 teaspoons sugar

• 1/2 teaspoon salt

• 1/4 teaspoon garlic salt

• Grated Parmesan cheese

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Directions

• Cook linguine according to package directions.

• Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade.

• Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts 1-1/3 cups: 375 calories, 14g fat (2g saturated fat), 0 cholesterol, 740mg sodium, 56g carbohydrate (9g sugars, 4g fiber), 10g protein.

Hearty Portobello Linguine

Ingredients

• 1 package (9 ounces) refrigerated linguine

• 1/4 cup olive oil

• 4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced

• 3 garlic cloves, minced

• 3 plum tomatoes, chopped

• 1/3 cup pitted Greek olives, halved

• 1 teaspoon Greek seasoning

• 3/4 cup crumbled tomato and basil feta cheese

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Directions

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes.

• Drain linguine; add to pan and toss to coat. Serve with cheese.

Nutrition Facts 1 cup: 422 calories, 21g fat (4g saturated fat), 11mg cholesterol, 763mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 14g protein.

Easy Three-Cheese Pesto Pizza

Ingredients

• 1/2 cup chopped red onion

• 1/2 cup chopped sweet red pepper

• 1 tablespoon olive oil

• 1 prebaked 12-inch thin pizza crust

• 1/2 cup prepared pesto sauce

• 1/2 cup chopped ripe olives

• 1 cup crumbled feta cheese

• 1 cup shredded part-skim mozzarella cheese

• 1 cup shredded Parmesan cheese

• 2 plum tomatoes, thinly sliced

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Directions

• In a small skillet, saute onion and red pepper in oil until tender. Place crust on an ungreased 12-in. pizza pan; spread with pesto. Top with onion mixture, olives, cheeses and tomatoes.

• Bake at 400° until cheese is melted, 15-20 minutes.

Nutrition Facts 1 piece: 422 calories, 24g fat (8g saturated fat), 32mg cholesterol, 1131mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 19g protein.

Lazy Lasagna for 2

Ingredients

• 1 cup spaghetti sauce

• 3/4 cup shredded part-skim mozzarella cheese

• 1/2 cup 4% cottage cheese

• 1-1/2 cups cooked wide egg noodles

• 2 tablespoons grated Parmesan cheese

• Chopped fresh parsley, optional

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Directions

• Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese.

• Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

Nutrition Facts 1 lasagna: 399 calories, 16g fat (8g saturated fat), 68mg cholesterol, 1120mg sodium, 37g carbohydrate (12g sugars, 3g fiber), 25g protein.

Spinach Feta Turnovers

Ingredients

• 2 large eggs

• 1 package (10 ounces) frozen leaf spinach, thawed, squeezed dry and chopped

• 3/4 cup crumbled feta cheese

• 2 garlic cloves, minced

• 1/4 teaspoon pepper

• 1 tube (13.8 ounces) refrigerated pizza crust

• Refrigerated tzatziki sauce, optional

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Directions

• In a bowl, whisk eggs; set aside 1 tablespoon of eggs. Combine the spinach, feta cheese, garlic, pepper and remaining beaten eggs.

• Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Top each square with about 1/3 cup spinach mixture. Fold into a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg.

• Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. If desired, serve with tzatziki sauce.

Nutrition Facts 1 turnover: 361 calories, 9g fat (4g saturated fat), 104mg cholesterol, 936mg sodium, 51g carbohydrate (7g sugars, 4g fiber), 17g protein.

Caramel Apple and Brie Skewers

Ingredients

• 2 medium apples, cubed

• 1 log (6 ounces) Brie cheese, cubed

• 1/2 cup hot caramel ice cream topping

• 1/2 cup finely chopped macadamia nuts

• 2 tablespoons dried cranberries

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Directions

• On each of 6 appetizer skewers, alternately thread apple and cheese cubes; place on a serving plate. Drizzle with caramel topping; sprinkle with macadamia nuts and cranberries.

Nutrition Facts 1 skewer: 272 calories, 16g fat (6g saturated fat), 29mg cholesterol, 303mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 7g protein.

Beef Filets with Portobello Sauce

Ingredients

• 2 beef tenderloin steaks (4 ounces each)

• 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)

• 1/2 cup dry red wine or reduced-sodium beef broth

• 1 teaspoon all-purpose flour

• 1/2 cup reduced-sodium beef broth

• 1 teaspoon ketchup

• 1 teaspoon steak sauce

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon ground mustard

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 1 tablespoon minced fresh chives, optional

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• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.

• Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.

• Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts 1 steak with 1/3 cup sauce: 247 calories, 7g fat (3g saturated fat), 51mg cholesterol, 369mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 27g protein. Diabetic exchanges: 3 lean meat, 1 vegetable.

Potato Stuffing Casserole

Ingredients

• 1/4 cup chopped celery

• 1 onion, chopped

• 4 tablespoons butter, divided

• 3 slices bread, cubed

• 4 to 5 large potatoes, peeled, cooked and mashed

• 1/4 cup chopped fresh parsley

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup hot whole milk

• 1 large egg, beaten

• Additional parsley

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• In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.

• Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.

Nutrition Facts 3/4 cup: 258 calories, 8g fat (4g saturated fat), 46mg cholesterol, 295mg sodium, 41g carbohydrate (6g sugars, 4g fiber), 7g protein.