Dinner for the Original Copy Officer Captains and OCS of 270,036 4/29/21

We have a great meal with mushrooms and shrimp and turkey air fryer pieces. This is a quick meal that will taste great and fill you up. May your night be blessed and filled with happiness. I am alive and I have an apt. at 1pm with Hays Residential. We are going to find a placement by the end of the day I hope.

Buttery Grilled Shrimp

This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico

Ingredients

• 1/2 cup butter, melted

• 3 tablespoons lemon juice

• 2 teaspoons chili powder

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

• 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

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Directions

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.

• Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts 1 skewer: 201 calories, 13g fat (8g saturated fat), 168mg cholesterol, 295mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

Light & Lemony Shrimp Scampi

A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts

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

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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.

Air-Fryer Coconut-Crusted Turkey Fingers

My granddaughter shared these turkey fingers with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario

Ingredients

• 2 large egg whites

• 2 teaspoons sesame oil

• 1/2 cup sweetened shredded coconut, lightly toasted

• 1/2 cup dry bread crumbs

• 2 tablespoons sesame seeds, toasted

• 1/2 teaspoon salt

• 1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips

• Cooking spray

• DIPPING SAUCE:

• 1/2 cup plum sauce

• 1/3 cup unsweetened pineapple juice

• 1-1/2 teaspoons prepared mustard

• 1 teaspoon cornstarch

• Optional: grated lime zest and lime wedges

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Directions

• Preheat air fryer to 400°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere.

• In batches, place turkey in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and turkey is no longer pink, 3-4 minutes longer.

• Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve turkey with sauce. If desired, top turkey strips with grated lime zest and serve with lime wedges.

Test Kitchen tipIf you don’t have an air fryer, you can make this recipe in an oven.

Nutrition Facts 3 ounces cooked turkey with 2 tablespoon sauce: 292 calories, 9g fat (3g saturated fat), 45mg cholesterol, 517mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.

Air-Fryer Steak Fajitas

Zesty salsa and tender strips of meat make these air-fryer steak fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

Ingredients

• 2 large tomatoes, seeded and chopped

• 1/2 cup diced red onion

• 1/4 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 3 tablespoons minced fresh cilantro

• 2 teaspoons ground cumin, divided

• 3/4 teaspoon salt, divided

• 1 beef flank steak (about 1-1/2 pounds)

• 1 large onion, halved and sliced

• 6 whole wheat tortillas (8 inches), warmed

• Optional: Sliced avocado and lime wedges

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Directions

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.

• Preheat air fryer to 400°. Sprinkle steak with the remaining cumin and salt. Place on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes per side. Remove from basket and let stand 5 minutes.

• Meanwhile, place onion on tray in air-fryer basket. Cook until crisp-tender, 2-3 minutes, stirring once. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Nutrition Facts 1 fajita: 309 calories, 9g fat (4g saturated fat), 54mg cholesterol, 498mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Party Cheese Bread

You can’t go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It’s better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California

Ingredients

• 1 round loaf sourdough bread (1 pound)

• 1 pound Monterey Jack cheese, sliced

• 1/2 cup butter, melted

• 2 tablespoons lemon juice

• 2 tablespoons Dijon mustard

• 1-1/2 teaspoons garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon celery salt

• Minced fresh chives, optional

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Directions

• Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts.

• Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet.

• Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives.

Test Kitchen TipsA sharp serrated knife works best here so you don't end up tearing the bread. Turn this into a turtle or a hedgehog using additional small rolls, vegetables, pickles and olives. So cute! Keep these essential bread baking supplies handy for this recipe.

Nutrition Facts 1 serving: 237 calories, 15g fat (9g saturated fat), 41mg cholesterol, 468mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 10g protein.

TASTE OF HOME

Slow-Cooker Marinated Mushrooms

Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions, thawed

• 4 garlic cloves, minced

• 2 cups reduced-sodium beef broth

• 1/2 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.

• Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts 1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g protein.

Sparkling Peach Bellinis

Folks will savor the subtle peach flavor in this elegant brunch beverage. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes 12 servings

Ingredients

• 3 medium peaches, halved

• 1 tablespoon honey

• 1 can (11.3 ounces) peach nectar, chilled

• 2 bottles (750 ml each) white sparkling grape juice, chilled

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Directions

• Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.

• Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.

• Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.

Nutrition Facts 3/4 cup: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein.