Sunday's Dinner for the Original Copy Officer Captains and the 270,036 OCS
- Katherine Victoria Vananderland
- Apr 17, 2021
- 6 min read
Here is a bible of recipes; now that we know we drink to much don't replace food for liquor easy to do. Let us all get sponsors and live in recovery for we know we want more days ahead it zaps our memory by drinking. I believe in you, I am behind you, and in the trenches with you we can do this and its 8, 12, 24 hours at a time; One day at a time.
Greek Chicken & Rice
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley
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Directions
Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes.
Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Greek Chicken & Rice Tips What kind of rice is used in Greek food? Most Greek dishes use long-grain white rice, though whole-grain brown rice may occasionally be used.What goes well with Greek chicken and rice? Greek chicken and rice goes well with many things, including cucumber salad, corn and zucchini or pita chips. You can also top servings with tzatziki sauce.What else can I add to this Green chicken recipe? You can add many things to this recipe. For a boost of flavor, toss in more Greek olives, minced garlic or a squeeze of fresh juice or grated lemon zest. Experiment with adding additional herbs or seasonings, like oregano or dill. Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts 1-1/4 cups: 436 calories, 21g fat (4g saturated fat), 63mg cholesterol, 1008mg sodium, 29g carbohydrate (3g sugars, 7g fiber), 26g protein.
Ingredients
2 large eggs, lightly beaten
2 cups shredded zucchini (about 1-1/2 medium), squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
TOPPINGS:
1 jar (12 ounces) roasted sweet red peppers, julienned
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced turkey pepperoni
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Directions
Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle.
Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.
Nutrition Facts 1 slice: 219 calories, 12g fat (5g saturated fat), 95mg cholesterol, 680mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 14g protein. Diabetic exchanges: 2 medium-fat meat, 1/2 starch, 1/2 fat.
Ingredients
4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)
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Directions
In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary.
Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm.
Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts 3 scallops with 1/2 cup spinach mixture: 247 calories, 11g fat (4g saturated fat), 56mg cholesterol, 964mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 26g protein.
Ingredients
1/2 pound fresh green beans, trimmed and halved (about 1 cup)
DRESSING:
1/4 cup olive oil
2 teaspoons grated lemon zest
2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
SALAD:
1 can (5 ounces) light tuna in water, drained and flaked
2 tablespoons sliced ripe olives, drained
1 teaspoon capers, rinsed and drained
2 cups torn mixed salad greens
1 package (6 ounces) ready-to-use Southwest-style grilled chicken breast strips
1 small red onion, halved and thinly sliced
1 medium sweet red pepper, julienned
2 hard-boiled large eggs, cut into wedges
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Directions
In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry.
Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers.
Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.
Nutrition Facts 1 serving: 289 calories, 18g fat (3g saturated fat), 142mg cholesterol, 562mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 24g protein.
Ingredients
3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional
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Directions
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan.
Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes.
Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.
Nutrition Facts 1 serving: 307 calories, 12g fat (2g saturated fat), 124mg cholesterol, 606mg sodium, 15g carbohydrate (9g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 3 vegetable, 2 fat.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
4 medium zucchini, chopped
2 large tomatoes, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
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Directions
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes.
Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts 3/4 cup: 60 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1/2 fat.
Ingredients
1 cup coleslaw mix
1/4 cup chopped fresh cilantro
1 green onion, sliced
1 teaspoon chopped seeded jalapeno pepper
4 teaspoons canola oil, divided
2 teaspoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 tilapia fillets (6 ounces each)
1/2 medium ripe avocado, peeled and sliced
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Directions
Place the first 4 ingredients in a bowl; toss with 2 teaspoons oil, lime juice, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until serving.
Pat fillets dry with paper towels; sprinkle with the remaining salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat; cook tilapia until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with slaw and avocado.
Health Tip: If you’re following a low-carb diet, this dish is for you! If not, pair it up with a whole grain side like brown rice pilaf or corn and pepper saute.
Nutrition Facts 1 serving: 293 calories, 16g fat (2g saturated fat), 83mg cholesterol, 663mg sodium, 6g carbohydrate (1g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 3 fat, 1 vegetable.
Caprese Salad Kabobs
Ingredients
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
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Directions
On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat
Ingredients
1 tbsp coconut flour
2 tbsp cocoa powder
1/4 tsp baking powder
1 tbsp sunflower seed butter can use any nut or seed butter
3 tbsp pumpkin puree can sub for applesauce or banana
1/4 cup fresh or frozen raspberries
1-2 tbsp unsweetened coconut milk * See notes
Instructions
In a microwave-safe bowl or cereal bowl (microwave safe), combine your dry ingredients and mix well.
Add the rest of your ingredients, except for the raspberries and milk, and mix until a thick batter remains.
Stir through your raspberries then add a tablespoon of unsweetened milk. If the batter is too thick, add extra milk. Microwave for 1-2 minutes, or until just cooked and gooey in the center.
Oven instructions
Preheat oven to 180C/350F.
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