Today's Dish Ready at 3pm for the Original Copy Officer Captain Family - Happy Play Off Sunday

An Italian Banquet of Food a couple of Breakfast entrees for you to start out your meal and then pick from great entrees, vegetables, fruit, and waffles. May your body be blessed and have an exceptional day; I love you!!! Sending Love and Light to you today and all days; forever!

Light & Lemony Scampi

Ingredients

• 1 pound uncooked shrimp (26-30 per pound)

• 8 ounces uncooked multigrain angel hair pasta

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 green onions, thinly sliced

• 4 garlic cloves, minced

• 1/2 cup reduced-sodium chicken broth

• 2 teaspoons grated lemon zest

• 3 tablespoons lemon juice

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon salt

• 1/4 teaspoon crushed red pepper flakes

• 1/4 cup minced fresh parsley

• Grated Parmesan cheese, optional

Directions

• Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions.

• In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.

• Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.

• Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.

Nutrition Facts 1 serving (calculated without cheese): 378 calories, 10g fat (3g saturated fat), 146mg cholesterol, 405mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 1-1/2 fat.

Four-Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine

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

• 1 package (8 ounces) cream cheese, cubed

• 1 jar (4-1/2 ounces) sliced mushrooms, drained

• 1 cup heavy whipping cream

• 1/2 cup butter

• 1/4 teaspoon garlic powder

• 3/4 cup grated Parmesan cheese

• 1/2 cup shredded part-skim mozzarella cheese

• 1/2 cup shredded Swiss cheese

• 2-1/2 cups cubed cooked chicken

• TOPPING:

• 1/3 cup seasoned bread crumbs

• 2 tablespoons butter, melted

• 1 to 2 tablespoons grated Parmesan cheese

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• Cook fettuccine according to package directions.

• Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce.

• Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts 1 serving: 641 calories, 47g fat (27g saturated fat), 167mg cholesterol, 895mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 28g protein.

Grilled Tilapia Piccata

Ingredients

• 1/2 teaspoon grated lemon zest

• 3 tablespoons lemon juice

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 teaspoons capers, drained

• 3 tablespoons minced fresh basil, divided

• 4 tilapia fillets (6 ounces each)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper.

• Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Nutrition Facts 1 fillet: 206 calories, 8g fat (2g saturated fat), 83mg cholesterol, 398mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

Contest-Winning Eggplant Parmesan

Ingredients

• 3 large eggs, beaten

• 2-1/2 cups panko bread crumbs

• 3 medium eggplants, cut into 1/4-inch slices

• 2 jars (4-1/2 ounces each) sliced mushrooms, drained

• 1/2 tsp dried basil

• 1/8 teaspoon dried oregano

• 2 cups shredded part-skim mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 jar (28 ounces) spaghetti sauce

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Directions

• Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once.

• In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses.

• Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice.

• Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

Nutrition Facts 1 serving: 305 calories, 12g fat (5g saturated fat), 102mg cholesterol, 912mg sodium, 32g carbohydrate (12g sugars, 9g fiber), 18g protein.

Buttery Almond Green Beans

Ingredients

• 2 pounds fresh green beans, trimmed

• 2 cups water

• 1 envelope onion soup mix

• 2/3 cup slivered almonds, toasted

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon paprika

• 6 tablespoons butter, melted

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Directions

• In a large saucepan, combine the beans, water and soup mix. Bring to a boil. Reduce heat; cover and simmer until beans are crisp-tender, 15-20 minutes.

• In a small bowl, combine the almonds, cheese and paprika. Drain beans; drizzle with butter and sprinkle with almond mixture. Toss to coat.

Nutrition Facts 3/4 cup: 179 calories, 14g fat (6g saturated fat), 24mg cholesterol, 407mg sodium, 13g carbohydrate (4g sugars, 5g fiber), 5g protein.

Sauteed Garlic Mushrooms

Ingredients

• 3/4 pound sliced fresh mushrooms

• 2 to 3 teaspoons minced garlic

• 1 tablespoon seasoned bread crumbs

• 1/3 cup butter, cubed

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• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

Nutrition Facts 1/2 cup: 109 calories, 10g fat (6g saturated fat), 27mg cholesterol, 123mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

Caprese Chicken

Ingredients

• 2/3 cup Italian salad dressing

• 2 teaspoons chicken seasoning

• 2 teaspoons Italian seasoning

• 4 boneless skinless chicken breast halves (6 ounces each)

• 2 tablespoons canola oil

• 1/2 pound fresh mozzarella cheese, cut into 4 slices

• 2 medium tomatoes, sliced

• 1 tablespoon balsamic vinegar or balsamic glaze

• Torn fresh basil leaves

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• In a large shallow dish, combine salad dressing, chicken seasoning and Italian seasoning. Add chicken; turn to coat. Cover and refrigerate 4-6 hours. Drain chicken, discarding marinade.

• Preheat oven to 450°. In an ovenproof skillet, heat oil over medium-high heat. Brown chicken on both sides. Transfer skillet to oven; bake 15-18 minutes or until a thermometer reads 165°.

• Top chicken with cheese and tomato. Bake 3-5 minutes longer or until cheese is melted. Drizzle with vinegar; top with basil.

Editor's Note This recipe was tested with McCormick's Montreal Chicken Seasoning. Look for it in the spice aisle. Nutrition Facts 1 serving: 525 calories, 34 g fat (11g saturated fat), 139 mg cholesterol, 761 mg sodium, 5 g carbohydrate (4 g sugars, 1 g fiber), 45 g protein.

Hearty Italian Salad

Ingredients

• 8 cups ready-to-serve salad greens

• 8 slices deli pastrami, cut into strips

• 2 cups cubed fully cooked ham

• 1 cup shredded Italian cheese blend

• 4 plum tomatoes, chopped

• 1/2 cup Italian salad dressing

• Seasoned salad croutons, sliced ripe olives and sliced pepperoncini

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• Divide salad greens among four plates; layer with pastrami, ham, cheese and tomatoes. Drizzle with dressing. Top with croutons, olives and pepperoncini.

Five-Cheese Spinach & Artichoke Dip

Ingredients

• 1 jar (12 ounces) roasted sweet red peppers

• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts

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

• 8 ounces fresh mozzarella cheese, cubed

• 1-1/2 cups shredded Asiago cheese

• 6 ounces cream cheese, softened and cubed

• 1 cup crumbled feta cheese

• 1/3 cup shredded provolone cheese

• 1/3 cup minced fresh basil

• 1/4 cup finely chopped red onion

• 2 tablespoons mayonnaise

• 2 garlic cloves, minced

• Assorted crackers

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• Drain peppers, reserving 1 tablespoon liquid; chop peppers. Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

• In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers. Stir in reserved pepper and artichoke liquids. Cook, covered, on high 2 hours.

• Stir dip; cook, covered, until cheese is melted, 30-60 minutes longer. Stir before serving; serve with crackers.

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Nutrition Facts 1/4 cup: 197 calories, 16g fat (8g saturated fat), 38mg cholesterol, 357mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 9g protein. Recommended

Raspberry Lemonade Concentrate

Ingredients

• 4 pounds fresh raspberries (about 14 cups)

• 6 cups sugar

• 4 cups lemon juice

• Chilled tonic water or ginger ale

• Ice cubes

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• Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.

• Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.

• Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

• To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Nutrition Facts 1 cup: 319 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 83g carbohydrate (78g sugars, 1g fiber), 1g protein.

Antipasto Kabobs

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 40 pimiento-stuffed olives

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts 1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

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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• 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.

Marshmallow Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

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Directions

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

Aunt Marion’s Fruit Salad Dessert

Ingredients

• 1 can (20 ounces) pineapple chunks, drained

• 1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces

• 1 can (11 ounces) mandarin oranges, drained

• 3 bananas, sliced

• 2 unpeeled red apples, cut into bite-sized pieces

• FRUIT SAUCE:

• 1 cup cold whole milk

• 3/4 cup sour cream

• 1/3 cup thawed orange juice concentrate

• 1 package (3.4 ounces) instant vanilla pudding mix

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• In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein. Reviews

Bacon and Chive Waffles

Make some without Bacon for the Vegetarians Please

Ingredients

• 1-1/2 cups all-purpose flour

• 1/2 cup whole wheat flour

• 1 teaspoon baking powder

• 1/4 teaspoon onion salt

• 1/4 teaspoon celery salt

• 3 large eggs, separated

• 1-3/4 cups whole milk

• 1/4 cup vegetable oil

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced chives

• 1 teaspoon Worcestershire sauce

• 1 cup shredded cheddar cheese

• 6 bacon strips, cooked and crumbled

• Thinly sliced tomato

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• In a bowl, combine the first five ingredients. In another bowl, combine the egg yolks, milk, oil, parsley, chives and Worcestershire sauce; stir into dry ingredients just until combined. Stir in cheese and bacon. Beat the egg whites until stiff peaks form; fold into batter. Preheat waffle iron. Fill and bake according to manufacturer's directions. Top with tomato slices.

Cherry-Granola French Toast Sticks

Ingredients

• 1/4 cup heavy whipping cream

• 3 tablespoons brown sugar

• 2 tablespoons butter

• 1 tablespoon dried cherries

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon vanilla extract

• 1 package (12.7 ounces) frozen French toast sticks

• 1 medium banana, sliced

• 1/4 cup granola without raisins

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• For syrup, in a small saucepan, combine the cream, brown sugar, butter, cherries and cinnamon. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla.

• Prepare French toast sticks according to package directions. Serve with banana, granola and syrup.

Editor’s Note: This recipe was tested with Eggo French Toaster Sticks. Recommended Video Volume 0% This video file cannot be played.(Error Code: 232011) Reviews Click stars to rate SUBMIT REVIEW AVERAGE RATING:

• happymammaofthree Aug 18, 2012 This is woo good. Will definitely make again

• pickleone Oct 20, 2009 I'm sure we could also use evaporated milk to sub for the cream.

• pickleone Oct 20, 2009 This looks great, but I am going to use my homemade oatmeal bread for the breadsticks, and use blueberries or strawberries instead

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