Dinner for the original copy officer captain Family and OCS of 270,036 the VanAnderland Aikman's

TO the Official Original What to do, To do, and to the whole of the 270,036 you have been adopted by me. We know who we are. I am your mother Katherinevictoriaaikman@gmail.com has adopted you who are OCS who are now: The Official Originals as OCS

who are the Official Originals Angels all 270,036 were and are adopted by James Brooklyn North at the James residence as of 7:12p.m. for 20% of what I made yesterday!

A mushroom and wild rice inspired dish with chicken and mushrooms and kid favorites Jell-O and fruit pizza. It has been a very difficult day but, I found some of your favorites to eat to make your Monday even better than your best day. Its a pretty simple meal to make too I know you do all right.

May this food bless your body and help your mind grow and make it a very good day for you.

This is who adopted you

Time Stamp: 7:18p.m.

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

Attachments area 3:18p.m. Backyard of the FBI in Brooklyn Center. Safe at the North James House and it's quieter here. The change happened because they wanted me to have more peace and calm so I wouldn't have outbursts. It's almost too quiet here. We have room for one person now as that room is an open room now. Number 8, God be with you.

Lemon Mushroom Orzo

Sometimes I serve this side dish chilled and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from pecans. —Shelly Nelson, Akeley, Minnesota

Ingredients

• 1 package (16 ounces) orzo pasta

• 3 tablespoons olive oil, divided

• 3/4 pound sliced fresh mushrooms

• 3/4 cup chopped pecans, toasted

• 1/2 cup minced fresh parsley

• 1 teaspoon grated lemon zest

• 3 tablespoons lemon juice

• 1 teaspoon salt

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Directions

• Cook orzo according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned. Drain orzo.

• In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.

Nutrition Facts 3/4 cup: 225 calories, 9g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Mushroom & Wild Rice Soup

You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina

Ingredients

• 2-1/2 cups water

• 1 ounce dried porcini mushrooms

• 1 ounce dried shiitake mushrooms

• 3 tablespoons butter

• 1 small onion, finely chopped

• 1/2 pound sliced fresh mushrooms

• 1/2 pound sliced baby portobello mushrooms

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 package (6 ounces) long grain and wild rice mix

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/2 cup cold water

• 4 teaspoons cornstarch

• 1 cup heavy whipping cream

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Directions

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.

• Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

• In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts 3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

Baked Chicken and Mushrooms

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. —Lise Prestine of South Bend, Indiana

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)

• 1/4 teaspoon paprika

• 1/2 pound fresh mushrooms, sliced

• 1 tablespoon butter

• 1/2 cup sherry or chicken broth

• 3 green onions, chopped

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 3/4 cup shredded part-skim mozzarella cheese

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Directions

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes.

• Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken.

• Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts 1 serving: 215 calories, 8g fat (4g saturated fat), 77mg cholesterol, 604mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

Recipes

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.

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.