Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/31

I know that you are the sunshine of my life and you make good decisions, good choices, and help this nation lead the way to be successful. When the chips are down we can count on you to know what to do. Don't ever lose sight of your dreams, goals, and aspirations for they are the silent prayers in your heart. Know your worth and tap into that energy that you know will propel you to your next adventure. I am proud of you and you matter!

Rosemary Lime Chicken

I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.—Nicole Harris, Mt. Union, Pennsylvania

Ingredients

• 4 boneless skinless chicken breast halves (5 ounces each)

• 2 tablespoons canola oil

• 1/2 cup white wine or chicken broth

• 1/4 cup lime juice

• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.

Nutrition Facts 1 each: 244 calories, 9g fat (1g saturated fat), 82mg cholesterol, 389mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Makeover Streusel-Topped Sweet Potatoes

People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas

Ingredients

• 6 medium sweet potatoes

• 1/2 cup reduced-fat butter, melted

• 3 eggs, lightly beaten

• 1/4 cup unsweetened apple juice

• 1-1/2 teaspoons vanilla extract

• TOPPING:

• 3/4 cup packed brown sugar

• 1/2 cup sweetened shredded coconut

• 1/2 cup chopped pecans

• 1/4 cup reduced-fat butter, melted

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Directions

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.

• When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.

• Divide between two 13-in. x 9-in. baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375° for 20-25 minutes or until a thermometer reads 160°.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts 1 stuffed potato half: 260 calories, 12g fat (5g saturated fat), 68mg cholesterol, 136mg sodium, 37g carbohydrate (24g sugars, 3g fiber), 4g protein.

Chicken Wild Rice Soup

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

Ingredients

• 2 quarts chicken broth

• 1/2 pound fresh mushrooms, chopped

• 1 cup finely chopped celery

• 1 cup shredded carrots

• 1/2 cup finely chopped onion

• 1 teaspoon chicken bouillon granules

• 1 teaspoon dried parsley flakes

• 1/4 teaspoon garlic powder

• 1/4 teaspoon dried thyme

• 1/4 cup butter, cubed

• 1/4 cup all-purpose flour

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1/2 cup dry white wine or additional chicken broth

• 3 cups cooked wild rice

• 2 cups cubed cooked chicken

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Directions

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

• In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts 1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.

Pistachio Mallow Salad

This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

Ingredients

• 1 carton (16 ounces) whipped topping

• 1 package (3.4 ounces) instant pistachio pudding mix

• 6 to 7 drops green food coloring, optional

• 3 cups miniature marshmallows

• 1 can (20 ounces) pineapple tidbits, undrained

• 1/2 cup chopped pistachios or walnuts

• Additional whipped topping, optional

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Directions

• In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.

Nutrition Facts 3/4 cup: 236 calories, 9g fat (7g saturated fat), 0 cholesterol, 140mg sodium, 35g carbohydrate (23g sugars, 1g fiber), 2g protein.

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

Timestamp: 11 hours ago Sunday