For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/13/21

A little something for everyone and all in one accord. May it bless your body and give you energy and strength to fight one more day over the grave! WE WILL NOT BECOME REAL GENTIC FAMILY NOR WILL THEY TURN INTO ORIGINAL COPY OFFICER CAPTAIN YOU ARE WHO YOU ARE: NO CHANGES ALLOWED THEY DIDN"T BECOME ORGINAL COPY OFFICER CAPTAIN"S

Grilled Teriyaki Salmon

The super-fast marinade for this salmon recipe combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. The salmon stays extremely moist and is really yummy. —Lenita Schafer, Ormond Beach, Florida

Ingredients

• 3/4 cup reduced-sodium teriyaki sauce (Optional)

• 1/2 cup maple syrup

• 4 salmon fillets (6 ounces each)

• Mixed salad greens, optional

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Directions

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade.

• Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.

• Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

Nutrition Facts 1 fillet: 362 calories, 18g fat (4g saturated fat), 100mg cholesterol, 422mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

TASTE OF HOME

Spinach, Apple & Pecan Salad

One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois

Ingredients

• 2 packages (6 ounces each) fresh baby spinach

• 1 medium apple, chopped

• 1 cup crumbled feta cheese

• 1 cup glazed pecans

• 1/2 cup chopped red onion

• 1/3 cup dried cranberries

• 5 bacon strips, cooked and crumbled, optional

• DRESSING:

• 2 tablespoons cider vinegar

• 1 tablespoon sugar

• 1/2 teaspoon Dijon mustard

• 1/8 teaspoon pepper

• 1/4 cup canola oil

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Directions

• In a large bowl, combine the first 6 ingredients; stir in bacon if desired.

• For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.

Nutrition Facts 1 cup: 109 calories, 8g fat (1g saturated fat), 4mg cholesterol, 116mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Spring Green Risotto

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan

Ingredients

• 1 carton (32 ounces) vegetable stock

• 1 to 1-1/2 cups water

• 1 tablespoon olive oil

• 2 cups sliced fresh mushrooms

• 1 medium onion, chopped

• 1-1/2 cups uncooked arborio rice

• 2 garlic cloves, minced

• 1/2 cup white wine or additional vegetable stock

• 1 teaspoon dried thyme

• 3 cups fresh baby spinach

• 1 cup frozen peas

• 3 tablespoons grated Parmesan cheese

• 1 tablespoon red wine vinegar

• 1/2 teaspoon salt

• 1/4 teaspoon onion

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Directions

• In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.

• Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.

Nutrition Facts 3/4 cup: 198 calories, 3g fat (1g saturated fat), 2mg cholesterol, 477mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 5g protein.

Feta Mushroom Burgers

My son-in-law gave me this recipe and I tweaked it to make it healthier. The burgers are so quick to whip up on the grill on busy nights. —Dolores Block, Frankenmuth, Michigan

Ingredients

• 1 pound lean ground beef (90% lean)

• 3 Italian turkey sausage links (4 ounces each), casings removed

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic powder

• 2 tablespoons balsamic vinegar

• 1 tablespoon olive oil

• 6 large Portobello mushrooms, stems removed

• 1 large onion, cut into 1/2-inch slices

• 1 Provolone slice

• 6 whole wheat hamburger buns or sourdough rolls, split

• 10 fresh basil leaves, thinly sliced

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• Combine first 4 ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms.

• Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat until a thermometer inserted in burgers reads 165° and mushrooms and onion are tender, 4-6 minutes per side.

• Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion.

Nutrition Facts 1 burger: 371 calories, 15g fat (5g saturated fat), 72mg cholesterol, 590mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1/2 fat.