Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/2

With lunch being so heavy with surf and turf I have made a vegetarian meal for you. Know that you are loved to infinity and beyond and that I am thinking of you Officer Captains and OCS. You are the love of my life, the hope of my future, and the gift we call the present today! Be refreshed in spirit and in truth to live out this day as your very best maxed out to share with the joy's of today!

Another Great Reminder to us:

Ravioli with Snap Peas & Mushrooms

Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida

Ingredients

• 1 package (20 ounces) refrigerated cheese ravioli

• 1 pound fresh sugar snap peas, trimmed

• 1 tablespoon butter

• 1/2 pound sliced fresh mushrooms

• 3 shallots, finely chopped

• 2 garlic cloves, minced

• 2 cups fat-free evaporated milk

• 8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage

• 1 teaspoon grated lemon zest

• 1 teaspoon lemon-pepper seasoning

• 1/4 teaspoon onion flakes

• 1/4 cup shredded Parmesan cheese

• 1/4 cup hazelnuts, coarsely chopped and toasted

Buy IngredientsPowered by Chicory Directions

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

• Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

• Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

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 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

TASTE OF HOME

Favorite Cheesy Potatoes

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren’t the same without them. It’s also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

Ingredients

• 3-1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes

• 1 can (10-1/2 ounces) condensed cream of potato soup, undiluted

• 1 cup French onion dip

• 3/4 cup 2% milk

• 2/3 cup sour cream

• 1 teaspoon minced fresh parsley

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (16 ounces) process cheese (Velveeta), cubed

• Additional minced fresh parsley

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Directions

• Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly.

• In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish.

• Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley.

Nutrition Facts 1/2 cup: 294 calories, 16g fat (10g saturated fat), 42mg cholesterol, 813mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 10g protein.

Portobello Risotto with Mascarpone

Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. —Carmella Ryan, Rockville Centre, New York

Ingredients

• 1-1/2 cups water

• 1 can (14 ounces) reduced-sodium beef broth

• 1/2 cup chopped shallots

• 2 garlic cloves, minced

• 1 tablespoon canola oil

• 1 cup uncooked arborio rice

• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 cup white wine or additional reduced-sodium beef broth

• 1 cup sliced baby portobello mushrooms, chopped

• 1/4 cup grated Parmesan cheese

• 1/2 cup mascarpone cheese

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Directions

• In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

• Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)

• Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

Nutrition Facts 3/4 cup risotto mixture with a heaping tablespoon Marscarpone cheese: 350 calories, 21g fat (10g saturated fat), 51mg cholesterol, 393mg sodium, 31g carbohydrate (1g sugars, 1g fiber), 7g protein.

TASTE OF HOME

Slow-Cooker Marinated Mushrooms

Here’s a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Ingredients

• 2 pounds medium fresh mushrooms

• 1 package (14.4 ounces) frozen pearl onions, thawed

• 4 garlic cloves, minced

• 2 cups reduced-sodium beef broth

• 1/2 cup dry red wine

• 3 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon crushed red pepper flakes

Buy IngredientsPowered by Chicory Directions

• Place mushrooms, onions and garlic in a 5- or 6-qt. slow cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 6-8 hours.

• Freeze option: Freeze cooled mushrooms and juices in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts 1/4 cup: 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 1g 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: 1:09p.m.

Some one is trying to copy my lunch