Dinner for the Original Copy Officer Captains and OCS of 270,036 4/30/21

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Garlic-Butter Steak

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia

Ingredients

• 2 tablespoons butter, softened, divided

• 1 teaspoon minced fresh parsley

• 1/2 teaspoon minced garlic

• 1/4 teaspoon reduced-sodium soy sauce

• 1 beef flat iron steak or boneless top sirloin steak (3/4 pound)

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

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Directions

• Mix 1 tablespoon butter, parsley, garlic and soy sauce.

• Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Garlic-Butter Steak Tips Why do you put butter on steak? Butter can make any of your favorite steak recipes more delicious by using it as a basting tool when cooking or to impart flavor once cooked.How do you season the perfect steak? The keys to seasoning the perfect steak are as simple as salt and pepper...and lots of it! Let the meat stand for at last an hour (or even overnight in the fridge) to absorb some of the seasoning before cooking. These secret ingredients will take your steak to the next level, too.How can I make my steak juicy and tender? To keep your steak juicy and tender, you want an even sear and seal. You can accomplish this by not moving or turning the meat until halfway through cooking time. Also, letting the meat rest after cooking will redistribute the juices throughout, resulting in a nice and juicy steak. Follow these other tips for making any meat as tender as can be.

Nutrition Facts 4 ounces cooked beef with 2 teaspoons garlic butter: 316 calories, 20g fat (10g saturated fat), 124mg cholesterol, 337mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 32g protein.

Scallops with Wilted Spinach

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. —Deborah Williams, Peoria, Arizona

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.

Sesame Beef & Asparagus Salad

Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington

Ingredients

• 1 beef top round steak (1 pound)

• 4 cups cut fresh asparagus (2-inch pieces)

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons sesame oil

• 1 tablespoon rice vinegar

• 1/2 teaspoon grated gingerroot

• Sesame seeds

• Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

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Directions

• Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing.

• In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool.

• Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts 1 cup: 160 calories, 7g fat (1g saturated fat), 42mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Shrimp Scampi Spinach Salad

My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas

Ingredients

• 2 tablespoons butter

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh parsley

• 6 ounces fresh baby spinach (about 8 cups)

• 1 cup cherry tomatoes, halved

• Lemon halves

• 1/8 teaspoon salt

• 1/8 teaspoon coarsely ground pepper

• 1/4 cup sliced almonds, toasted

• Shredded Parmesan cheese, optional

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Directions

• In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.

• To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 serving: 201 calories, 10g fat (4g saturated fat), 153mg cholesterol, 291mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Chicken Provolone

Chicken Provolone, though one of my simplest dishes, is one of my husband’s favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. —Dawn Bryant, Thedford, Nebraska

Ingredients

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

• 1/4 teaspoon pepper

• Butter-flavored cooking spray

• 8 fresh basil leaves

• 4 thin slices prosciutto or deli ham

• 4 slices provolone cheese

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Directions

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side.

• Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

Nutrition Facts 1 each: 236 calories, 11g fat (6g saturated fat), 89mg cholesterol, 435mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

Italian Spaghetti with Chicken & Roasted Vegetables

When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. —Carly Curtin, Ellicott City, Maryland

Ingredients

• 3 plum tomatoes, seeded and chopped

• 2 medium zucchini, cubed

• 1 medium yellow summer squash, cubed

• 2 tablespoons olive oil, divided

• 2 teaspoons Italian seasoning, divided

• 8 ounces uncooked whole wheat spaghetti

• 1 pound boneless skinless chicken breasts, cubed

• 1/2 teaspoon garlic powder

• 1/2 cup reduced-sodium chicken broth

• 1/3 cup dry red wine or additional reduced-sodium chicken broth

• 4 cans (8 ounces each) no-salt-added tomato sauce

• 1 can (6 ounces) tomato paste

• 1/4 cup minced fresh basil

• 2 tablespoons minced fresh oregano

• 1/4 teaspoon salt

• 6 tablespoons shredded Parmesan cheese

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Directions

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender.

• Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet.

• Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened.

• Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

Nutrition Facts 1-2/3 cups with 1 tablespoon cheese: 379 calories, 9g fat (2g saturated fat), 45mg cholesterol, 345mg sodium, 49g carbohydrate (14g sugars, 8g fiber), 26g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

Bourbon Pecan Pralines

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen

Ingredients

• 1/4 cup butter, cubed

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 3/4 cup heavy whipping cream

• 1 cup pecan halves, toasted

• 1/2 cup chopped pecans, toasted

• 1 tablespoon bourbon

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Directions

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in the sugars, then cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.

• Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

Editor's Note We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts 1 praline: 183 calories, 14g fat (5g saturated fat), 20mg cholesterol, 28mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 1g protein.