Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/16

A day to remember this is a day of rest for you to enjoy all the highlights of being a diamond. You are on your way to dream building and you have great projects that you are working on. You are talented, you are amazing, and you are so good at what you do that you could be a Brand.

Agent: Global International. You will walk the beaches of the world one day and look back and say, wow look how far we have come. We have clients in so many different countries we use zoom to connect with them. Working hard now is going to have huge dividends and pay offs in the future. Enjoy the Seafood spectacular for Lunch and I'll make a lite dinner.

Rosemary Salmon and Veggies

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington

Ingredients

• 1-1/2 pounds salmon fillets, cut into 4 portions

• 2 tablespoons melted coconut oil or olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1 pound fresh asparagus, trimmed

• 1 medium sweet red pepper, cut into 1-inch pieces

• 1/4 teaspoon pepper

• Lemon wedges

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• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper.

• Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts 1 serving: 357 calories, 23g fat (9g saturated fat), 85mg cholesterol, 388mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 vegetable.

Sheet-Pan Chipotle-Lime Shrimp Bake

I like to make this seafood dinner for company because it tastes amazing but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia

Ingredients

• 1-1/2 pounds baby red potatoes, cut into 3/4-inch cubes

• 1 tablespoon extra virgin olive oil

• 3/4 teaspoon sea salt, divided

• 3 medium limes

• 1/4 cup unsalted butter, melted

• 1 teaspoon onionvflakes

• 1/2 pound fresh asparagus, trimmed

• 1/2 pound Broccolini or broccoli, cut into small florets

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• 2 tablespoons minced fresh cilantro

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Directions

• Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.

• Remove sheet pan from oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.

• Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with cilantro.

Test Kitchen tipsDon't throw out the squeezed limes. You'll be surprised by how much juice comes out of them after they're roasted. Can't find baby red potatoes? Try baby Yukon Gold potatoes.

Nutrition Facts 1 serving: 394 calories, 17g fat (8g saturated fat), 168mg cholesterol, 535mg sodium, 41g carbohydrate (4g sugars, 6g fiber), 25g protein.

TASTE OF HOME

Green Salad with Shrimp and Wine Vinaigrette

This veggie and seafood salad is light and versatile—you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina

Ingredients

• 4 large artichokes

• 1 pound fresh asparagus, trimmed

• 1 cup chopped fresh cauliflower

• 1 cup fresh broccoli florets

• 1/2 cup dry red wine

• 2 shallots, finely chopped, divided

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/4 teaspoon salt

• 6 cups spring mix salad greens

• 1 bunch watercress

• 20 large shrimp, cooked, peeled and deveined

• 1 small fennel bulb, thinly sliced, fronds reserved

• 1/2 cup julienned sweet red pepper

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Directions

• With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts.

• Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside.

• Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.

Nutrition Facts 2 cups: 277 calories, 12g fat (2g saturated fat), 79mg cholesterol, 446mg sodium, 27g carbohydrate (7g sugars, 11g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.

Makeover Fruit Pizza

There’s nothing better than a guilt-free dessert, especially when it’s topped with refreshing and colorful fruit. We skimmed the calories and fat from a traditional fruit pizza to create one with about half the calories, fat and cholesterol. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts 1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.