Dinner for the Original Copy Officer Captain Family and OCS of 270,036 for 4.22.01a few seconds ago

https://www.tasteofhome.com/collection/easy-30-minute-vegetarian-dinners/

A vegan Meal for you sending you love from the 612 its been 5 years today 4/21/21 that prince had died. Can you believe it? Time flew by so fast it scares me how fast that went by that means Ramsey died 5 years ago and then it was officer captain Mayfield and Steven that were each others double and then Jason CN Redebaugh got involved after prince died and I went Down hill and on ice

till the winter of 2017. Some one posed as D. Chauvin and now he is in jail for false imprisonment and false representation. They made it a guilty verdict so Minneapolis doesn't burn down. Its already lost big clients this would of been what would have destroyed it. Sheer chaos would have broke had he been innocent. Now we need to plead down the charges again and let the DOJ save him.

Mushroom Burgers

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta

Ingredients

• 2 cups finely chopped fresh mushrooms

• 2 large eggs, lightly beaten

• 1/2 cup dry bread crumbs

• 1/2 cup shredded cheddar cheese

• 1/2 cup finely chopped onion

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon dried thyme

• 1/8 cup fried onions

• 1 tablespoon olive oil

• 4 whole wheat hamburger buns, split

• 4 lettuce leaves

• Sliced tomatoes and mayonnaise, optional

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Directions

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties.

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts 1 burger: 330 calories, 13g fat (5g saturated fat), 121mg cholesterol, 736mg sodium, 42g carbohydrate (4g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.

Greek Brown and Wild Rice Bowls

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, TexasIngredients

• 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley

• 1/4 cup Greek vinaigrette, divided

• 1/2 medium ripe avocado, peeled and sliced

• 3/4 cup cherry tomatoes, halved

• 1/4 cup crumbled feta cheese

• 1/4 cup pitted Greek olives, sliced

• Minced fresh parsley, optional

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Directions

• In a microwave-safe bowl, combine the rice mix and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.

Test Kitchen tipsFor more protein, add some tuna or grilled chicken to these bowls. One package of prepared rice mix is equal to about 2 cups. Health Tip: These otherwise healthy bowls are high in sodium because of the prepared rice, dressing, feta cheese and Greek olives. Save on sodium by cooking rice from scratch and using a simple oil and vinegar dressing.

Nutrition Facts 1 serving: 433 calories, 25g fat (4g saturated fat), 8mg cholesterol, 1355mg sodium, 44g carbohydrate (3g sugars, 6g fiber), 8g protein.

Spinach Quesadillas

My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri

Ingredients

• 3 ounces fresh baby spinach (about 4 cups)

• 4 green onions, chopped

• 1 small tomato, chopped

• 2 tablespoons lemon juice

• 1 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• 1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend

• 1/4 cup reduced-fat ricotta cheese

• 6 flour tortillas (6 inches)

• Reduced-fat sour cream, optional

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Directions

• In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses.

• Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving.

Nutrition Facts 3 wedges: 281 calories, 12g fat (6g saturated fat), 24mg cholesterol, 585mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.

Garden Vegetable Gnocchi

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

Ingredients

• 2 medium yellow summer squash, sliced

• 1 medium sweet red pepper, chopped

• 8 ounces sliced fresh mushrooms

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (16 ounces) potato gnocchi

• 1/2 cup Alfredo sauce

• 1/4 cup prepared pesto

• Chopped fresh basil, optional

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Directions

• Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.

• Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.

• Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.

Nutrition Facts 1-1/2 cups: 402 calories, 14g fat (4g saturated fat), 17mg cholesterol, 955mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 13g protein.

Summer Zucchini Pasta

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. —Beth Berlin, Oak Creek, Wisconsin

Ingredients

• 1 package (16 ounces) pappardelle or tagliatelle pasta

• 1/4 cup olive oil

• 2 small zucchini, cut into thin ribbons

• 2 small yellow summer squash, cut into thin ribbons

• 4 garlic cloves, thinly sliced

• 2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained

• 1/3 cup loosely packed basil leaves, torn

• 1 tablespoon coarsely chopped fresh rosemary

• 1/2 teaspoon salt

• 1/4 teaspoon crushed red pepper flakes

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Directions

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts 1 cup: 254 calories, 7g fat (1g saturated fat), 0 cholesterol, 505mg sodium, 42g carbohydrate (8g sugars, 3g fiber), 7g protein.

Rainbow Gelatin Cubes

These layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. —Deanna Pietrowicz, Bridgeport, Connecticut

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

Apple Salsa with Cinnamon Chips

Both my husband and I were raised on farms, and we prefer home cooking to eating out. That works out fine since I love trying new recipes! I've served this apple salsa as an appetizer and a snack. Plus, it's sweet enough to be a dessert. It's easy to transport besides. —Carolyn Brinkmeyer, Golden, Colorado

• Ingredients
  

• SALSA:

• 2 medium tart apples, chopped

• 1 cup chopped strawberries

• 2 medium kiwifruit, peeled and chopped

• 1 small orange

• 2 tablespoons brown sugar

• 2 tablespoons apple jelly, melted

• CHIPS:

• 8 flour tortillas (7 or 8 inches)

• 1 tablespoon water

• 1/4 cup sugar

• 2 teaspoons ground cinnamon

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• In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly.

• For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets.

• Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.

Nutrition Facts 4 chips with 1/4 cup salsa: 121 calories, 2g fat (0 saturated fat), 0 cholesterol, 126mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 2g protein.