Dish for the Original Copy Officer Captain Family late lunch from the sea enjoy!

Pistachio Baked Salmon

Ingredients

• 6 salmon fillets (6 ounces each)

• 1 cup pistachios, chopped

• 1/2 cup packed brown sugar

• 3 tablespoons lemon juice

  • 1 teaspoon onion flakes

• 1 teaspoon onion salt

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Directions

1. Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon.

2. Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts 1 fillet: 505 calories, 28g fat (5g saturated fat), 100mg cholesterol, 194mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 39g protein.

Scallop Pesto Pasta

Ingredients

• 8 ounces uncooked angel hair pasta

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon garlic bulbs

• 1 pound sea scallops

• 3 tablespoons butter

• 1/2 cup prepared pesto

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• Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat.

• In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.

Nutrition Facts 1 cup: 598 calories, 25g fat (9g saturated fat), 70mg cholesterol, 807mg sodium, 59g carbohydrate (2g sugars, 3g fiber), 34g protein.

Shrimp Pasta Primavera

Ingredients

• 4 ounces uncooked angel hair pasta

• 8 jumbo shrimp, peeled and deveined

• 6 fresh asparagus spears, trimmed and cut into 2-inch pieces

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 1/2 cup sliced fresh mushrooms

• 1/2 cup chicken broth

• 1 small plum tomato, peeled, seeded and diced

• 1/4 teaspoon salt

• 1/8 teaspoon crushed onion flakes

• 1 tablespoon each minced fresh basil, oregano, thyme and parsley

• 1/4 cup grated Parmesan cheese

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• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.

• Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts 1 serving: 581 calories, 32g fat (6g saturated fat), 89mg cholesterol, 783mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 24g protein.

Parmesan Potato Rounds

Ingredients

• 1/3 cup butter, melted

• 1/4 cup all-purpose flour

• 1/4 cup grated Parmesan cheese

• Salt and pepper to taste

• 6 medium potatoes, each sliced into 4 rounds

• Italian seasoning to taste

Directions

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

Quick Chicken Piccata

Ingredients

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

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

• 1/4 cup butter, cubed

• 1/4 cup white wine or chicken broth

• 1 tablespoon lemon juice

• Minced fresh parsley, optional

Directions

• In a shallow bowl, mix flour, salt and pepper. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip chicken in flour mixture to coat both sides; shake off excess.

• In a large skillet, heat butter over medium heat. Brown chicken on both sides. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 12-15 minutes. Drizzle with lemon juice. If desired, sprinkle with parsley.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Lemon juice in this zesty marinade is an acid, which breaks down the tough proteins in the pork and helps to tenderize it. Here are 100+ chicken recipes to make for dinner tonight. Nutrition Facts 1 chicken breast half with about 1 tablespoon sauce: 265 calories, 14g fat (8g saturated fat), 93mg cholesterol, 442mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 24g protein.

Cheesy Chicken Parmigiana

Ingredients

• 1 can (15 ounces) tomato sauce

• 2 teaspoons Italian seasoning

• 1/2 teaspoon garlic powder

• 1 large egg

• 1/4 cup seasoned bread crumbs

• 3 tablespoons grated Parmesan cheese

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

• 2 tablespoons olive oil

• 2 slices part-skim mozzarella cheese

• Fresh basil leaves, optional

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• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

• Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.

• In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional parmesan.

Nutrition Facts 1 chicken breast half: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.

Vanilla Fruit Dessert

Ingredients

• 1/2 cup cold 2% milk

• 1 package (3.4 ounces) instant vanilla pudding mix

• 1 cup vanilla yogurt

• 1/2 cup thawed orange juice concentrate

• 4 to 6 cups assorted fruit (apples, grapes, mandarin oranges, etc.)

Directions

• In a large bowl, combine the milk, pudding mix, yogurt and orange juice concentrate. Beat on low speed for 2 minutes. Serve over fruit. Refrigerate any leftover topping.

Nutrition Facts 2 tablespoons: 169 calories, 2g fat (1g saturated fat), 6mg cholesterol, 266mg sodium, 36g carbohydrate (31g sugars, 2g fiber), 3g 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

Directions

• 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.

Sauteed Asparagus with Mushrooms

Ingredients

• 1 tablespoon bacon drippings or olive oil

• 1 package (8 ounces) frozen asparagus spears, thawed

• 1/2 pound sliced fresh mushrooms

• 1 small onion, chopped

• 2 tablespoons sliced almonds, toasted

• 1 to 2 teaspoons Greek seasoning

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• In a large skillet, heat drippings over medium-high heat. Add asparagus, mushrooms and onion; cook and stir until tender, 10-12 minutes. Sprinkle with almonds and Greek seasoning; heat through.

Nutrition Facts 1 serving: 84 calories, 5g fat (1g saturated fat), 3mg cholesterol, 252mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic exchanges: 1 vegetable, 1 fat.

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.

Strawberry Spritzer

Ingredients

• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed

• 2 liters lemon-lime soda, chilled

• 1 can (12 ounces) frozen pink lemonade concentrate, thawed

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Directions

• Place the strawberries in a blender; cover and process until pureed. Pour into a large pitcher; stir in the soda and lemonade concentrate. Serve immediately.

Test Kitchen TipsMuddle (a fun term that simply means smush against the side of your glass) a few sprigs of fresh mint or basil to step this spritzer up a notch. Lighten this up by using seltzer water instead of soda. So refreshing!

Nutrition Facts 1-1/4 cups: 215 calories, 0 fat (0 saturated fat), 0 cholesterol, 31mg sodium, 56g carbohydrate (53g sugars, 1g fiber), 0 protein.

Coconut Chiffon Cake

Ingredients

• 5 large eggs, separated

• 3 tablespoons crystallized ginger

• 1-1/2 cups sugar, divided

• 2-1/4 cups cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup canola oil

• 1/4 cup water

• 2 teaspoons coconut extract

• 1 teaspoon cream of tartar

• FROSTING:

• 1 cup butter, softened

• 8 cups confectioners' sugar

• 1/2 cup evaporated milk

• 2 teaspoons coconut extract

• 1/2 teaspoon salt

• 2-1/2 cups sweetened shredded coconut, toasted

• Candied orange and lime peel, optional

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• Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

• Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.

• In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.

• Add cream of tartar and remaining sugar to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.

• Gently spoon into three ungreased 9-in. round baking pans. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 22-26 minutes or until cake springs back when lightly touched.

• Cool for 10 minutes before removing from pans to wire racks to cool completely.

• In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and salt; beat until smooth.

• Place bottom cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Frost sides of cake with remaining frosting. Press coconut over top and sides of cake. Garnish with orange and lime peel if desired. Refrigerate until serving.

Nutrition Facts 1 slice: 667 calories, 26g fat (13g saturated fat), 125mg cholesterol, 357mg sodium, 104g carbohydrate (82g sugars, 1g fiber), 5g protein.