A breakfast, lunch, and Smoothie; and surly goodness love and mercy our opening song of the day
- Katherine Victoria Vananderland
- Jul 4, 2021
- 9 min read
The Original Copy Officer Captain's and Young Adults, and OCS of 270,041
Going to cut back on food and do a smoothie for dinner and two meals a day
we'll keep a sorta meal with the ensure or smoothie to cut back on costs also.
Today, marks the birth of our freedom in America lets take today's menu and make it have some personality and flare. I pray lord that I can make a good menu that is likeable with each member of my own. I love my own more than one would ever know it has been nice to be up with you since 2a.m. today and by 2pm it will be 12H window. So I want to get this menu made asap. I am going to invest in some rhodiola to see if it helps with fatigue.
Breakfast:
Joy Melissa Pence - Original Copy Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com
New Timestamp: 12:02p.m. The number 5 I am happy to be up with you tonight and I am happy to always make your day and nights better.
I am up early with you today to make the hunt be over its a doggy dog world and the one with the most bones at the end of the day wins but, its the underdog that came back to save the day. Questions to ask? Why do I talk to the bitches?
Why don't I make a commitment to help joy loose the weight?
Why would we put ourselves in a compromised situation?
Why did I cut communication with Ramsey Farah; YOU and Young Adults, and OCS of 270,041.
The best way to get rid of a person is to not talk to them but, I am doing all I can to help our family for that its made me a good listener.
Why support women who are lesbians and take you for your money and then take your brains long with it not worth the looks and arm candy OCS and Young Adults are very beautiful and you don't see them running around with women some of them are in their 40s but they were on ice so they hit reset with me now.
I am making a commitment to One of the Original Copy Officer Captains whom the Young Adults, and OCS of 270,041 singular. I will not call, or try to date, or search for men; I make a commitment to this family on the birthday of our freedoms till God Calls us all home we are going to live forever here on Earth.
Hash Brown & Apple Pancake
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
Ingredients
1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 large egg white
1 tablespoon minced fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1/2 cup shredded Swiss cheese
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Directions
In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges.
Nutrition Facts 1 wedge: 199 calories, 16g fat (7g saturated fat), 27mg cholesterol, 241mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Ingredients
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Ingredients
8 cups fresh melon cubes
1 to 2 tablespoons corn syrup
1 pint fresh strawberries, halved
2 cups fresh pineapple chunks
2 oranges, sectioned
Fresh mint leaves, optional
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Directions
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 14g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.
This fruity, delicious oatmeal would be so good served with vanilla soy milk. Give it a try! — Jennifer Banyay, NorthRidgeville, Ohio
Ingredients
1/2 cup raisins
1-1/2 cups boiling water
2 cups gluten-free old-fashioned oats
1/3 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1-1/4 cups fat-free milk
1 medium apple, peeled and finely chopped
2 tablespoons butter, melted
1/4 cup chopped walnuts
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Directions
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes.
Meanwhile, in a large bowl, combine the oats, brown sugar, pie spice and salt. Stir in the milk, apple and butter. Let stand for 5 minutes. Drain raisins; stir into oat mixture.
Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts 2/3 cup: 275 calories, 9g fat (3g saturated fat), 11mg cholesterol, 154mg sodium, 45g carbohydrate (24g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Lunch
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
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Directions
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Crustless Quiche Recipe Tips Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
Sleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. —Renee Gastineau, Seattle, Washington
Ingredients
2 cups vanilla yogurt
2 cups peach yogurt
1/2 cup thawed orange juice concentrate
1/2 cup fat-free milk
2 cups ice cubes
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Directions
In a blender, combine the first 4 ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately.
Nutrition Facts 1 cup: 166 calories, 2g fat (1g saturated fat), 10mg cholesterol, 100mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 fruit, 1 fat-free milk.
My sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Ingredients
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
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Directions
In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.
Sheepherder’s Breakfast Tips What do I do with leftover bacon grease? Save your leftover bacon fat in the fridge to use in a variety of ways. Try baking with it, adding it to ice cream or any of these other bacon grease ideas.Are there any variations I can make with this recipe? This top-rated breakfast recipe can easily be adjusted to suit your tastes. Feel free to use country pork sausage instead of bacon or make it vegetarian by eliminating the meat and replacing the ¼ cup reserved bacon drippings with oil or butter.Can I make this with more or less eggs? Yes, you can make this recipe with more or less eggs! Make as many wells in the potato mixture for as many eggs as you need. If you've got eggs left over, use them up in any of these egg recipes.
Nutrition Facts 1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.
Everybody who samples my breakfast sausage enjoys the taste and is amazed to learn it's made of turkey. —Sally Brassfield, California, Maryland
Ingredients
2 to 3 teaspoons rubbed sage
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Pinch allspice
1 pound lean ground turkey
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Directions
In a bowl, combine the first 6 ingredients. Add turkey; mix lightly but thoroughly. Shape into 6 patties.
Lightly coat a skillet with cooking spray. Cook patties over medium heat until browned on both sides and the meat is no longer pink, 15-20 minutes.
Nutrition Facts 1 patty: 117 calories, 6g fat (2g saturated fat), 60mg cholesterol, 71mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein. Diabetic Exchanges: 2 lean meat.
Peak-of-freshness strawberries make this thinner, easy drink a summer staple. —Elizabeth Johnson, Greenville, South Carolina
Ingredients
1 cup strawberry yogurt
1/2 cup 2% milk
2 to 4 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon ground cinnamon
2 cups fresh strawberries, hulled
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Directions
Process all ingredients in a covered blender until smooth.
Nutrition Facts 1 cup: 181 calories, 2g fat (1g saturated fat), 7mg cholesterol, 65mg sodium, 38g carbohydrate (34g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.
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