Daily Dish for Saturday Extravaganza Bake Sale and Crafts all must go. . . . . .

AP- Press Release for the Aikman's

We will be having a special Saturday Dinner to recognize the engagement of Katherine Victoria VanAnderland, Original Copy as Victoria Aikman and Original Copy Officer Captain Troy Kenneth Aikman.....Wedding is in April of 2021.....on the Ranch. Details to follow as things are organized.

I am the happiest I have ever been and, I am loosing weight each week! I couldn't be more happy than I am right now to have my best friend, my now fiancee be the man that I marry and say my vows again. We were married over 100 years ago because we both were cryotogenically suspended at points in our lives and we have given the government over 100 years of service between the both of us. Currently, he is living with the 28 sophisticates and, I am under cover FBI agent in a nursing home till mid October. A Bachelor's of Communication from the University of Wisconsin, Oshkosh and have been working with the government now for 16 years. My current assignment is with World Defense App on your phone to help our world stay strong in its international relations and military operations.

He is almost retired from the service he gave to the FBI and Military for almost 100 years of service. Former Graduate of UCLA all Pro American Quarterback who went on to Dallas to win two double back super bowls. He too has his Bachelor's of Communication and still does Thursday Night Football. He is home to being almost a full time father who looks after the 28 while I am working about 2 hours per day making good money to solve problems for our World and Country. We are excited to announce our special day as it gets closer to the date and invitations will follow. We have 10 wonderful K9 German Shepard's that also are home with us to protect and watch over us. Please continue to pray for all of us as we are still and, almost done with fighting our cancer battles. We cannot thank you enough for all the support, love, and prayers keep them on the way! We look forward to seeing you next year!

Cranberry Cream Cheese Spread

Ingredients

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

• 1/2 cup dried cranberries, chopped

• 1/2 cup chopped dried apricots

• 1 teaspoon grated orange zest

• Assorted crackers

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• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

Nutrition Facts 2 tablespoons: 76 calories, 4g fat (3g saturated fat), 13mg cholesterol, 84mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Quick Ambrosia Fruit Salad

Ingredients

• 1 can (8-1/4 ounces) fruit cocktail, drained

• 1 can (8 ounces) unsweetened pineapple chunks, drained

• 1 cup green grapes

• 1 cup seedless red grapes

• 1 cup miniature marshmallows

• 1 medium banana, sliced

• 3/4 cup vanilla yogurt

• 1/2 cup sweetened shredded coconut

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• In a large bowl, combine all ingredients. Chill until serving.

Nutrition Facts 3/4 cup: 191 calories, 4g fat (3g saturated fat), 2mg cholesterol, 48mg sodium, 40g carbohydrate (34g sugars, 2g fiber), 3g protein.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

April Fools Berry Soda

Ingredients

• 2 packages (3 ounces each) strawberry gelatin

• 3/4 cup sliced fresh strawberries

• 3/4 cup fresh raspberries

• 3/4 cup fresh blueberries

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Directions

• Prepare gelatin according to package directions. Refrigerate until partially set, about 2 hours. Stir in berries. Pour into six tall drink or soda glasses. Insert a straw into each glass. Refrigerate until set.

Nutrition Facts 1 serving: 128 calories, 0 fat (0 saturated fat), 0 cholesterol, 65mg sodium, 31g carbohydrate (28g sugars, 2g fiber), 3g protein.

Lemony Parsley Baked Cod

Ingredients

• 3 tablespoons minced fresh parsley

• 2 tablespoons lemon juice

• 1 tablespoon grated lemon zest

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1/4 teaspoon salt

• 1/8 teaspoon onion flakes

• 4 cod fillets (6 ounces each)

• 2 green onions, chopped

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• Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts 1 fillet: 161 calories, 4g fat (1g saturated fat), 65mg cholesterol, 95mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Red Roasted Potatoes

Ingredients

• 2 pounds small unpeeled red potatoes, cut into wedges

• 2 to 3 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

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• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat.

• Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

Nutrition Facts 1 cup: 114 calories, 4g fat (0 saturated fat), 0 cholesterol, 155mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 2g protein.

Chicken Pesto with Pasta

Ingredients

• 1 package (16 ounces) cellentani or spiral pasta

• 2 cups cubed rotisserie chicken

• 2 medium tomatoes, chopped

• 1 container (7 ounces) prepared pesto

• 1/4 cup pine nuts, toasted

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Directions

• In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.

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 1-1/4 cups: 433 calories, 18g fat (5g saturated fat), 40mg cholesterol, 239mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 24g protein.

Creamy Chicken and Pasta

Ingredients

• 2 cups uncooked penne pasta

• 2 cups sliced fresh mushrooms

• 1 cup sliced green onions

• 2 tablespoons butter

• 1/2 cup white wine or chicken broth

• 1 teaspoon minced garlic

• 1 tablespoon all-purpose flour

• 1/3 cup water

• 1 cup heavy whipping cream

• 2 cups cubed cooked chicken

• 2 tablespoons capers, drained

• 1/4 teaspoon salt

• 1/8 teaspoon onion flakes

• Shredded Parmesan cheese

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Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

• Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

• Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts 1 cup: 431 calories, 25g fat (14g saturated fat), 121mg cholesterol, 420mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 23g protein.

BLT Bow Tie Pasta Salad

Ingredients

• 2-1/2 cups uncooked bow tie pasta

• 6 cups torn romaine

• 1-1/2 cups cubed cooked chicken breast

• 1 medium tomato, diced

• 4 bacon strips, cooked and crumbled

• 1/3 cup reduced-fat mayonnaise

• 1/4 cup water

• 1 tablespoon barbecue sauce

• 1-1/2 teaspoons white vinegar

• 1/4 teaspoon onion flakes

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• Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

• In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts 1-3/4 cups: 253 calories, 8g fat (2g saturated fat), 37mg cholesterol, 239mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Cherry Tomato Mozzarella Saute

Ingredients

• 2 teaspoons olive oil

• 1/4 cup chopped shallots

• 1 teaspoon minced fresh thyme

• 1 garlic clove, minced

• 2-1/2 cups cherry tomatoes, halved

• 1/4 teaspoon salt

• 1/4 teaspoon onion flakes

• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

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• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

Nutrition Facts 2/3 cup: 127 calories, 9g fat (4g saturated fat), 22mg cholesterol, 194mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 6g protein.

Raspberry Pomegranate Smoothies

Ingredients

• 1-1/2 cups pomegranate juice

• 2 cups frozen unsweetened raspberries

• 1/4 cup packed brown sugar

• 2 cups low-fat vanilla frozen yogurt

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Directions

• In a blender, combine the juice, raspberries and brown sugar; cover and process until blended. Add frozen yogurt; cover and process until blended. Pour into chilled glasses; serve immediately.

Nutrition Facts 1 cup: 311 calories, 3g fat (1g saturated fat), 45mg cholesterol, 61mg sodium, 64g carbohydrate (50g sugars, 5g fiber), 10g protein.