Today's Dish Late Lunch / Dinner

Today, is a meal for the Original Copy Officer Captain Family and all our fans, to help with the coming home of Original Copy Officer Captain Troy Kenneth Aikman, Officer Captain and Miss Maria K. Sharapova to welcome them home to a good southern Baptist country cooking meal.

Cheesy Hash Brown Bake- We are praying for you to have a safe and healing time back from recovery of early morning. May this meal bless your body and restore you back to full immunity's.

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted

• 2 cups sour cream

• 2 cups shredded cheddar cheese, divided

• 1 cup grated Parmesan cheese

Directions

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

• Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts 1/2 cup: 305 calories, 18g fat (12g saturated fat), 65mg cholesterol, 554mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 12g protein.

Tasty Onion Chicken

Ingredients

• 1/2 cup butter, melted

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground mustard

• 1 can (2.8 ounces) French-fried onions, crushed

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

Directions

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions.

• Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.

Nutrition Facts 1 chicken breast half: 460 calories, 36g fat (18g saturated fat), 124mg cholesterol, 449mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 23g protein.

Cheesy Caramelized Onion Skillet Bread

Ingredients

• 2 teaspoons caraway seeds

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1/4 teaspoon salt

• 1 cup shredded sharp cheddar cheese

• 1/2 cup butter, melted

• 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

• 1 tablespoon minced fresh thyme, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

Nutrition Facts 1 serving: 352 calories, 25g fat (13g saturated fat), 45mg cholesterol, 874mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 7g protein.

Cheesy Wild Rice Soup

Ingredients

• 1 package (6.2 ounces) fast-cooking long grain and wild rice mix

• 4 cups 2% milk

• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted

• 8 ounces Velveeta, cubed

• 1/2 pound bacon strips, cooked and crumbled

• Optional: Minced chives and oyster crackers

Buy IngredientsPowered by Chicory Directions

• In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon and, if desired, minced fresh chives and oyster crackers.

Nutrition Facts 1 cup: 464 calories, 29g fat (14g saturated fat), 70mg cholesterol, 1492mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 21g protein.

Chicken Biscuit Bake

Ingredients

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

• 2/3 cup mayonnaise

• 2 to 3 teaspoons Worcestershire sauce

• 4 cups cubed cooked chicken

• 3 cups chopped broccoli, cooked

• 1 medium onion, chopped

• 1 cup shredded cheddar cheese

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits

• 2 large eggs

• 1/2 cup sour cream

• 2 teaspoons celery seed

• 1 teaspoon salt

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes.

• Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.

• In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.

Nutrition Facts 1 serving: 527 calories, 31g fat (9g saturated fat), 150mg cholesterol, 1245mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 32g protein.

Rotisserie Chicken Panini

Ingredients

• 3 tablespoons vanilla Greek honey yogurt

• 4-1/2 teaspoons grated Parmesan cheese

• 1 teaspoon lemon juice

• 1/2 teaspoon prepared pesto

• 1/4 teaspoon grated lemon zest

• Dash pepper

• 4 slices sourdough bread

• 1/4 pound sliced rotisserie chicken

• 4 slices ready-to-serve fully cooked bacon

• 2 slices smoked part-skim mozzarella cheese

• 2 slices red onion, separated into rings

• 4 slices tomato

• 2 tablespoons butter, melted

Buy IngredientsPowered by Chicory Directions

• In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.

• Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Test Kitchen TipsGo for freshly squeezed lemon juice when preparing this summery sandwich. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy some lemons to get the job done. In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. These gooey panini recipes are sure to curb the cravings. Nutrition Facts 1 sandwich: 653 calories, 42g fat (16g saturated fat), 80mg cholesterol, 996mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 28g protein.

Spinach and Tortellini Soup

Ingredients

• 1 teaspoon olive oil

• 2 garlic cloves, minced

• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

• 3 cans (14-1/2 ounces each) vegetable broth

• 2 teaspoons Italian seasoning

• 1 package (9 ounces) refrigerated cheese tortellini

• 4 cups fresh baby spinach

• Shredded Parmesan cheese

• Freshly ground pepper

Buy IngredientsPowered by Chicory Directions

• In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.

• Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts 1-1/3 cups (calculated without cheese): 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.

Berry Brownie Pizza

Ingredients

• 1 package fudge brownie mix (8-inch square pan size)

• 1-1/4 cups cold 2% milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• 2-1/2 cups whipped topping

• 2 cups mixed fresh berries

• Chocolate syrup and chopped pecans

Directions

• Prepare brownie batter according to package directions; spread onto a greased 12-in. pizza pan.

• Bake at 350° until a toothpick inserted in the center comes out almost clean, 18-22 minutes. Cool for 15 minutes on a wire rack.

• Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Fold in whipped topping. Spread over brownie crust.

• Top with berries and drizzle with chocolate syrup. Sprinkle with pecans. Refrigerate until chilled.

Test Kitchen tipsGet creative with this brownie-crust version of fruit pizza. Use your favorite fruits, candies and syrups. Health tipCreate a lighter (and easier) version of this festive dessert: Spread 1 cup vanilla Greek yogurt over the brownie crust and top with your favorite berries. Nutrition Facts 1 piece: 312 calories, 14g fat (5g saturated fat), 19mg cholesterol, 215mg sodium, 44g carbohydrate (31g sugars, 2g fiber), 4g protein.

Quick and Easy Baklava Squares

Ingredients

• 1 pound (4 cups) chopped walnuts

• 1-1/2 teaspoons ground cinnamon

• 1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed

• 1 cup butter, melted

• 1 cup honey

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Coat a 13x9-in. baking dish with cooking spray. Combine walnuts and cinnamon.

• Unroll phyllo dough. Layer 2 sheets of phyllo in prepared pan; brush with butter. Repeat with 6 more sheets of phyllo, brushing every other 1 with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

• Sprinkle 1/2 cup nut mixture in pan; drizzle with 2 tablespoons honey. Add 2 more phyllo sheets, brushing with butter; sprinkle another 1/2 cup nut mixture and 2 tablespoons honey over phyllo. Repeat layers 6 times. Top with remaining phyllo sheets, brushing every other 1 with butter.

• Using a sharp knife, score surface to make 24 squares. Bake until golden brown and crisp, 25-30 minutes. Cool on a wire rack 1 hour before serving.

Nutrition Facts 1 piece: 294 calories, 21g fat (6g saturated fat), 20mg cholesterol, 145mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 5g protein.

Macaroni Coleslaw

Ingredients

• 1 package (7 ounces) ring macaroni or ditalini

• 1 package (14 ounces) coleslaw mix

• 2 medium onions, finely chopped

• 2 celery ribs, finely chopped

• 1 medium cucumber, finely chopped

• 1 medium green pepper, finely chopped

• 1 can (8 ounces) whole water chestnuts, drained and chopped

• DRESSING:

• 1-1/2 cups Miracle Whip Light

• 1/3 cup sugar

• 1/4 cup cider vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Buy IngredientsPowered by Chicory Directions

• Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

• In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.

Test Kitchen TipsDon't love Miracle Whip? Use mayonnaise instead. Kool factoid: The term "coleslaw" is derived from the Dutch word "koolsla," literally translated as "cabbage salad." The term has evolved to refer to many types of crunchy, shredded-vegetable salads that hold up well after being dressed. Nutrition Facts 3/4 cup: 150 calories, 5g fat (1g saturated fat), 6mg cholesterol, 286mg sodium, 24g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. Reviews

Corn Pudding

Ingredients

• 1/2 cup butter, softened

• 1/2 cup sugar

• 2 large eggs, room temperature

• 1 cup sour cream

• 1 package (8-1/2 ounces) cornbread/muffin mix

• 1/2 cup 2% milk

• 1 can (15-1/4 ounces) whole kernel corn, drained

• 1 can (14-3/4 ounces) cream-style corn

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.

• Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Watch the Video Test Kitchen TipsFor a Tex-Mex side dish, add a can of diced green chiles (or one of these other varieties) to the batter and top with 1 cup shredded Monterey Jack before baking. Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides. Nutrition Facts 3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Chocolate Chip Cookie Delight

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

• 1 package (8 ounces) cream cheese, softened

• 1 cup confectioners' sugar

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

• 3 cups cold 2% milk

• 1 package (3.9 ounces) instant chocolate pudding mix

• 1 package (3.4 ounces) instant vanilla pudding mix

• Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Buy IngredientsPowered by Chicory Directions

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

• Cover and refrigerate until firm, 8 hours or overnight.

Test Kitchen TipsYou've got to love how no-fuss this is, but if you have a favorite homemade cookie recipe and are feeling ambitious, by all means substitute it for the prepared dough. Be sure to beat or whisk your pudding for a full 2 minutes to thicken it. A hand mixer on medium speed is a good choice, but hand whisking and a little elbow grease work, too. Nutrition Facts 1 piece: 365 calories, 17g fat (10g saturated fat), 29mg cholesterol, 329mg sodium, 47g carbohydrate (22g sugars, 1g fiber), 4g protein.

Mozzarella Veggie Salad

Ingredients

• 1 pint grape or cherry tomatoes

• 2 cups fresh broccoli florets

• 1 cup fresh cauliflowerets

• 1 cup cubed part-skim mozzarella cheese

• 3/4 cup balsamic vinaigrette

Buy IngredientsPowered by Chicory

Directions

• In a large serving bowl, combine all ingredients.

Nutrition Facts 3/4 cup: 100 calories, 7g fat (2g saturated fat), 11mg cholesterol, 252mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 4g protein.

Cheesy Cheddar Broccoli Casserole

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 cup sour cream

• 1-1/2 cups shredded sharp cheddar cheese, divided

• 1 can (6 ounces) french-fried onions, divided

• 2 packages (16 ounces each) frozen broccoli florets, thawed

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

• Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Test Kitchen TipsDid you know: The Campbell’s Soup Co. first sold cream of mushroom soup in 1934. Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. Check out 50 vintage casserole recipes. Nutrition Facts 3/4 cup: 359 calories, 26g fat (11g saturated fat), 30mg cholesterol, 641mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 8g protein. Reviews