Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/21
- Katherine Victoria Vananderland
- May 20, 2021
- 3 min read
I don't know how to count its 3 months until my birthday and yours. My blood pressure was 183 over 110 Pulse of 111 this is unacceptable and I am almost dead again from another heart attack. I put together ah half / half menu for those who like vegan lifestyle I am so thankful I am feel better now thank you for your prayers they come in handy and the cool temps brought me back.
Life is a sacrifice to getting what you want but when you do all comes together.
My wife and I first made this chicken entree as newlyweds and have been hooked on it ever since, and make it almost weekly. It's so simple and affordable, yet delicious and healthy. Can't beat that. —Chris Koon, Midlothian, Virginia
Ingredients
8 boneless skinless chicken thighs (about 2 pounds)
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley
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Directions
Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts 1 serving: 288 calories, 21g fat (5g saturated fat), 77mg cholesterol, 584mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 22g protein.
These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. —Tammy Slade, Stansbury Park, Utah
Ingredients
3/4 cup lemon-lime soda
1/2 cup reduced-sodium soy sauce
1/2 cup canola oil, divided
2 pounds boneless skinless chicken breasts or turkey breast tenderloins, cut into 1-inch cubes
3 medium zucchini, cut into 1-inch pieces
2 medium red onions, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
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Directions
In a large resealable plastic bag, combine soda, soy sauce and 1/4 cup oil. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush vegetables with remaining oil; sprinkle with salt and pepper.
On a greased grill, cook kabobs, covered, over medium heat 8-10 minutes or until chicken is no longer pink and vegetables are tender, turning occasionally.
Nutrition Facts 1 kabob: 224 calories, 11g fat (1g saturated fat), 63mg cholesterol, 344mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
I threw this recipe together one day when we had unexpected guests. It was an immediate hit and is now a family favorite. Get the kids involved when putting together this simple, savory dish. —Dolores Betchner, Cudahy, Wisconsin
Ingredients
36 uncooked jumbo pasta shells
1 jar (24 ounces) spaghetti sauce
36 frozen fully cooked Italian meatballs (1/2 ounce each), thawed Put on the Side for all the Vegetarians please
2 cups shredded part-skim mozzarella cheese
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Directions
Preheat oven to 350°. Cook pasta shells according to package directions; drain and rinse in cold water.
Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese.
Bake, covered, 35 minutes. Uncover; bake until bubbly and cheese is melted, 3-5 minutes longer.
Nutrition Facts 3 stuffed shells: 334 calories, 17g fat (8g saturated fat), 45mg cholesterol, 711mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 16g protein.
I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! —Mildred Livingston, Phoenix, Arizona
Ingredients
2 packages (3 ounces each) cherry gelatin
2 cups boiling water
1 can (15 ounces) blueberries, drained
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup chopped pecans
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Directions
In a large bowl, dissolve gelatin in boiling water; stir in blueberries. Pour into a 11x7-in. dish; chill until set.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix well. Spread over the gelatin layer; sprinkle with pecans. Chill several hours or overnight.
Nutrition Facts 1 piece: 239 calories, 12g fat (7g saturated fat), 34mg cholesterol, 99mg sodium, 30g carbohydrate (29g sugars, 1g fiber), 4g protein.
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