Stronger Saturday

Date Night Blackened Salmon Pasta

Ingredients
Salmon:

nonstick cooking spray

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon granulated onion

½ teaspoon granulated garlic

¼ teaspoon black pepper

¼ teaspoon seafood seasoning (such as Old Bay®)

2 (6 ounce) salmon fillets

Pasta:

1 (8 ounce) package spaghetti

2 tablespoons olive oil

1 clove garlic, minced

½ cup panko bread crumbs

2 cups baby spinach

2 tablespoons butter

1 pinch red pepper flakes

2 tablespoons freshly grated Parmesan cheese, or to taste

Ingredients
Salmon:

nonstick cooking spray

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon granulated onion

½ teaspoon granulated garlic

¼ teaspoon black pepper

¼ teaspoon seafood seasoning (such as Old Bay®)

2 (6 ounce) salmon fillets

Pasta:

1 (8 ounce) package spaghetti

2 tablespoons olive oil

1 clove garlic, minced

½ cup panko bread crumbs

2 cups baby spinach

2 tablespoons butter

1 pinch red pepper flakes

2 tablespoons freshly grated Parmesan cheese, or to taste

Sun-Dried Tomato Basil Orzo

Ingredients
2 cups uncooked orzo pasta

½ cup chopped fresh basil leaves

⅓ cup chopped oil-packed sun-dried tomatoes

2 tablespoons olive oil

¾ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon ground black pepper

Directions
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.

Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.

In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Butter Brickle Frozen Delight

Ingredients
1 ¼ cups graham cracker crumbs

⅓ cup butter, melted

¼ cup white sugar

1 cup all-purpose flour

¾ cup quick cooking oats

¼ cup brown sugar

½ cup butter, melted

¾ cup chopped pecans

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Combine graham cracker crumbs, 1/3 cup melted butter, and white sugar in a medium bowl until well mixed. Press into the bottom of a 9-inch springform pan.

Bake in the preheated oven until set, about 6 minutes. Cool completely.

Raise the oven temperature to 400 degrees F (200 degrees C).

Combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans in a large bowl until well mixed. Lightly pat onto a baking sheet.

Bake in the preheated oven until light brown, 10 to 15 minutes. Crumble while still hot. Cool completely.

Beat cream cheese in a large mixing bowl until smooth. Beat in condensed milk until well blended. Fold in whipped topping.

Spread 1/2 of the cream cheese mixture over the crust in the springform pan. Sprinkle 1/2 of the oat crumbles over the cream cheese mixture, and spread 1/2 of the caramel sauce over that. Repeat layers. Freeze until firm, at least 4 hours. Remove pan sides and serve cold.