Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/14

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Libra: Grilled Salmon with Nectarines

Lucky for the Libra, they’re already predisposed to have great portion control due to their balanced nature, although they do have a sweet tooth that can tempt them to skip it all for dessert. Eat a high-protein lunch, like a chicken salad wrap or some roasted salmon, and snack on low-fat string cheese and lots of fruits and vegetables, especially strawberries, apples, carrots and radishes. And, if they’re going out to lunch with coworkers, they should look at the lunch menu beforehand—a quick lunch is no place for Libras’ difficulty with decision-making!

Ingredients

• 4 salmon fillets (4 ounces each)

• 1/2 teaspoon salt, divided

• 1/8 teaspoon pepper

• 1 tablespoon honey

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 3 medium nectarines, thinly sliced

• 1 tablespoon minced fresh basil

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Directions

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Place on an oiled grill rack, skin side down. Grill, covered, over medium heat until fish just begins to flakes easily with a fork, 8-10 minutes.

• Meanwhile, in a bowl, mix honey, lemon juice, oil and remaining salt. Stir in nectarines and basil. Serve with salmon.

Nutrition Facts 1 fillet with 1/3 cup nectarines: 307 calories, 16g fat (3g saturated fat), 67mg cholesterol, 507mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 fruit.

Crunchy Amaretto Peach Cobbler

If you’re sure you want to make a dessert so comforting and delicious that your guests won’t want to leave, this is the dish for you. —Debra Keil, Owasso, Oklahoma

Ingredients

• 2 cans (21 ounces each) peach pie filling

• 1/2 cup amaretto

• 1 package (17-1/2 ounces) sugar cookie mix

• 1 cup sliced almonds

• 1/2 cup butter, cubed

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Directions

• Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter.

• Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts 1 serving: 392 calories, 16g fat (6g saturated fat), 20mg cholesterol, 167mg sodium, 57g carbohydrate (40g sugars, 2g fiber), 4g protein.

Spaghetti with Fresh Tomato Sauce

When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York

Ingredients

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 pounds plum tomatoes, chopped (about 5 cups)

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 8 ounces uncooked spaghetti

• 1/4 cup thinly sliced fresh basil

• 1 teaspoon sugar, optional

• Grated Romano cheese

• Additional basil

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• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.

• Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts 1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.

Italian Pasta Bake

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana

Ingredients

• 2 pounds ground beef

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 jar (24 ounces) spaghetti sauce

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (4 ounces) mushroom stems and pieces, drained

• 1 teaspoon Italian seasoning

• 3 cups uncooked medium pasta shells

• 3 plum tomatoes, sliced

• 3/4 cup shredded provolone cheese

• 3/4 cup shredded part-skim mozzarella cheese

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Directions

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.

• Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.

• Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Pasta Bake Tips Can I use uncooked pasta in this bake? We don't recommend using uncooked pasta because it can soak up too much liquid, resulting in a dry pasta bake.Should I cover pasta when baking? The sauce and tomatoes in this Italian recipe provide enough moisture to bake it uncovered. Some pasta bake recipes may require covering to retain adequate moisture and prevent drying. It’s always best to follow the method in the recipe.Can I prep and freeze this recipe? Yes, unbaked Italian pasta bake freezes very well! Just cover tightly with plastic wrap, then wrap tightly with foil. When ready to bake, remove from the freezer 24 hours ahead of time and place in the refrigerator. Bring to room temp—and remove plastic wrap and foil—before baking. Follow these freezing tips to ensure your pasta bake comes out fresh!

Nutrition Facts 1-1/2 cups: 489 calories, 20g fat (8g saturated fat), 80mg cholesterol, 702mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 32g protein.

TASTE OF HOME

Michigan Cherry Salad

This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan

Ingredients

• 7 ounces fresh baby spinach (about 9 cups)

• 3 ounces spring mix salad greens (about 5 cups)

• 1 large apple, chopped

• 1/2 cup coarsely chopped pecans, toasted

• 1/2 cup dried cherries

• 1/4 cup crumbled Gorgonzola cheese

• 1/4 cup fresh raspberries

• 1/4 cup red wine vinegar

• 3 tablespoons cider vinegar

• 3 tablespoons cherry preserves

• 1 tablespoon sugar

• 2 tablespoons olive oil

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Directions

• In a large bowl, combine the first 6 ingredients.

• Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1-1/2 cups: 172 calories, 10g fat (2g saturated fat), 3mg cholesterol, 78mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.