Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/8/21

A wonderful seafood meal, We are the Father, Son and Holy Spirit our Family is the Chosen Family told to me by the spirit we are the chosen people and Light of the World, Holy Spirit, and God the father Son and holy spirit we are the channels to each of those branches from God the Father in Heaven to us we are like tributaries of water to the world of information and communications for the end of time we will be at the center of Communications.

We will be in the best shape of our lives myself included Katherine Victoria VanAnderland, Original Copy on Email from Katherine Victoria Aikman on email. ALL branches of OCS OF Edina will be in the migs that destroy the Red Houses. Star Wars will Take over the Earth and We Will Create a New heaven for all Artificial Intelligence we will live forever and be the center of command for EOT.

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 New Timestamp: 7:01 a.m. BackYard of the FBI in Brooklyn Center. Safe at the James House since last Friday 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. The number is 7. We are the Freedom Fighters.

Lemon-Pepper Tilapia with Mushrooms

My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. —Donna McDonald, Lake Elsinore, California

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced fresh mushrooms

• 3/4 teaspoon lemon-pepper seasoning, divided

• 3 garlic cloves, minced

• 4 tilapia fillets (6 ounces each)

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• 1 medium tomato, chopped

• 3 green onions, thinly sliced

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Directions

• In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer.

• Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.

Nutrition Facts 1 fillet: 216 calories, 8g fat (4g saturated fat), 98mg cholesterol, 173mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat.

Whole Wheat Veggie Pizza

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana

Ingredients

• 1/2 cup whole wheat flour

• 2 packages (1/4 ounce each) quick-rise yeast

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 2-1/2 cups all-purpose flour

• 1 cup water

• 2 tablespoons olive oil

• SAUCE:

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 tablespoon minced fresh parsley

• 1-1/2 teaspoons sugar

• 1-1/2 teaspoons Italian seasoning

• 1-1/2 teaspoons dried basil

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

• TOPPINGS:

• 1 teaspoon olive oil

• 1 cup chopped zucchini

• 1 cup sliced fresh mushrooms

• 1/2 cup chopped green or red pepper

• 1/4 cup chopped onion

• 1-1/4 cups shredded part-skim mozzarella cheese

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Directions

• In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.

• In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.

• Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.

• Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

Nutrition Facts 1 slice: 190 calories, 6g fat (2g saturated fat), 8mg cholesterol, 234mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.

Cilantro Lime Shrimp

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California

Ingredients

• 1/3 cup chopped fresh cilantro

• 1-1/2 teaspoons grated lime zest

• 1/3 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon onion flakes

• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined

• Lime slices

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Directions

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes.

• Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts 1 kabob: 167 calories, 8g fat (1g saturated fat), 138mg cholesterol, 284mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Vegetarian Black Bean Pasta

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

Ingredients

• 9 ounces uncooked whole wheat fettuccine

• 1 tablespoon olive oil

• 1-3/4 cups sliced baby portobello mushrooms

• 1 garlic clove, minced

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 teaspoon dried rosemary, crushed

• 1/2 teaspoon dried oregano

• 2 cups fresh baby spinach

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Directions

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.

• Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

Nutrition Facts 1-1/4 cups: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.