Lunch for the Original Copy Officer Captains and OCS of 270,036 for 5/8/2021 Friday

Garlic Salmon Linguine

The garlic-seasoned main dish calls for handy pantry ingredients, including pasta and canned salmon. I serve it with asparagus, rolls and fruit. —Theresa Hagan, Glendale, Arizona

Real Salmon Cubes no can tuna for this family!

Ingredients

• 1 package (16 ounces) linguine

• 1/3 cup olive oil

• 3 garlic cloves, minced

• 1 pound fresh salmon cut up in cubes

• 3/4 cup chicken broth

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne pepper

Directions

• Cook linguine according to package directions; drain.

• Meanwhile, in a large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; heat through. Add linguine; toss gently to combine.

Garlic Salmon Linguine Tips How else can you eat canned pink salmon? Because it’s so convenient and versatile, you can eat canned pink salmon in so many ways. Canned salmon can be tossed into salads, mixed into appetizers, appetizer spreads and sandwiches, and made into salmon patties. Check out our favorite simple canned salmon recipes for some excellent suggestions and starting points.How do you spice up canned salmon? Because of its mild flavor, it's easy to spice up canned salmon. Mix in some finely chopped onion, red or green pepper, a dash or two of hot sauce, or, if you're something of a heat-seeker, maybe even some finely chopped jalapeno pepper. Pair it or mix into some spicy kimchi, a health-food superstar!. Salmon also pairs excellently with a variety of herbs: dill, fennel, tarragon, parsley and thyme to name a few.How much linguine do I need per person? Count on serving 2 ounces of linguine per person. We have a “trick” for easily measuring out this amount: Consider the diameter of a quarter, then stand a handful of linguine on-end, vertically, in your fist that looks about that size. That's one serving! And check out some other helpful tips about measuring pasta perfectly every time. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 serving: 489 calories, 19g fat (3g saturated fat), 31mg cholesterol, 693mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 25g protein.

Rosemary Roasted Potatoes and Asparagus

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

Ingredients

• 1/2 pound fingerling potatoes, cut into 1-inch pieces

• 1/4 cup olive oil, divided

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 2 garlic cloves, minced

• 1 pound fresh asparagus, trimmed

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

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Directions

• In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

• Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.

TASTE OF HOME

Fruit & Spinach Salad

The combination of sweet fruit and salty feta cheese makes this salad a winner. —Virginia Dack, Asheville, North Carolina

Ingredients

• 2 cups fresh baby spinach

• 1 snack-size cup (4 ounces) mandarin oranges, drained

• 1/3 cup seedless red grapes, halved

• 1/4 cup crumbled feta cheese

• 2 tablespoons chopped walnuts, toasted

• 1 green onion, chopped

• 1/4 cup oil and vinegar salad dressing

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Directions

• In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts 1 serving: 235 calories, 16g fat (2g saturated fat), 8mg cholesterol, 644mg sodium, 19g carbohydrate (16g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 fruit.

Recipes

Aunt Marion’s Fruit Salad Dessert

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics…and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

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. Popular in the Community