Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/13

A simple four course meal for good budgets on a shoe string, its so nice out today I pray the weather holds out for tomorrow. Going to get my glasses in St. Paul, Minnesota at Pearl Vision this should be an adventure because I want to go get some grocery also. Paying a good amount for rent, I'll have to save my nickels and dimes to go back to school but, it will happen!

TASTE OF HOME

Sweet & Tangy Salmon with Green Beans

I’m always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. —Aliesha Caldwell, Robersonville, North Carolina

Ingredients

• 4 salmon fillets (6 ounces each)

• 1 tablespoon butter

• 2 tablespoons brown sugar

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons Dijon mustard

• 1 tablespoon olive oil

• 1/2 teaspoon pepper

• 1/8 teaspoon salt

• 1 pound fresh green beans, trimmed

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• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon.

• Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Test Kitchen TipsMake cleanup a breeze by lining a sheet pan with foil or using a disposable pan. Craving Asian flavors? Add 1/2 teaspoon minced fresh ginger to the sauce and use sesame oil instead of olive oil. It's wise to buy salmon fillets that are the same thickness so they cook evenly. Nutrition Facts 1 fillet with 3/4 cup green beans: 394 calories, 22g fat (5g saturated fat), 93mg cholesterol, 661mg sodium, 17g carbohydrate (10g sugars, 4g fiber), 31g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

TASTE OF HOME

Mom's Buttermilk Biscuits

These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup shortening

• 3/4 cup buttermilk

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• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

Nutrition Facts 1 biscuit: 142 calories, 5g fat (1g saturated fat), 1mg cholesterol, 281mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

Ingredients

• 1 pound fresh or frozen sugar snap peas

• 1/2 cup water

• 1 tablespoon butter

• 1 garlic clove, minced

• 3/4 teaspoon lemon-pepper seasoning

• 1/4 teaspoon salt

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Directions

• In a skillet, bring peas and water to a boil. Reduce heat. Cover and cook until tender, 6-7 minutes. Drain. Add the remaining ingredients. Cook and stir until well-coated, 2-3 minutes.

Nutrition Facts 3/4 cup: 74 calories, 3g fat (2g saturated fat), 8mg cholesterol, 267mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic rxchanges: 1 vegetable, 1/2 fat.

Creamy Grape Salad

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1 cup sour cream

• 1/3 cup sugar

• 2 teaspoons vanilla extract

• 2 pounds seedless red grapes

• 2 pounds seedless green grapes

• 3 tablespoons brown sugar

• 3 tablespoons chopped pecans

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Directions

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.

• Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Creamy Grape Salad Tips How can I make grape salad without cream cheese or sour cream? If you want to tweak this grape salad recipe by cutting the cream cheese or sour cream, try swapping in mascarpone cheese for the cream cheese. Mascarpone is creamy, lighter and slightly sweeter, which would pair beautifully with the grapes in this salad. You could also use plain yogurt, strained overnight in cheesecloth or several layers of paper towel, in place of the cream cheese. As a healthier option for sour cream, try tart, thick Greek yogurt. If dairy-free is what you’re after, use a vegan cream cheese or sour cream. Silken tofu, whipped up in a blender or food processor, is also a great dairy-free substitute for sour cream.What's the best way to serve grape salad? Grape salad is a nice, refreshing side dish to a main entrée or picnic sandwich, well chilled and served on a bed of crisp lettuce or even just on its own. It can also be a great snack or quick lunch or dessert.What else can I add to this grape salad recipe? Try toasting the nuts before garnishing the salad for extra flavor. For a unique twist, garnish the grape salad with chopped Snickers or Heath bars for a little extra crunch and sweetness to contrast to the grapes (who wouldn’t welcome the addition of chocolate?). Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts 3/4 cup: 131 calories, 6g fat (3g saturated fat), 17mg cholesterol, 35mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 2g protein.