For the ones I love..
- Katherine Victoria Vananderland
- Jul 24, 2021
- 12 min read
Updated: Jul 25, 2021
Taste of home is down Its not letting me do anything so here is a link to Breakfast, Lunch, and Dinner:
You can chose my breakfast menu or take items off the links above. I wrote the 2:55 email and they muted me and Lisa took the Credit for it. The time stamp says not as Lisa Franco so now you know it says Katherine Victoria VanAnderland, Original Copy on Wix if you log into my wix account. I am their mother and I am never going to to stop trying to be Katherine victoria vananderland because that is who I am!
--I love you!!!!!!!!!!!!!!!!!!!!!!!!!!!! Sending Love and Light!!!!!!!!!!!!!!!!!!!!!!!!
I love you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Joy Melissa Pence - Original Copy Official: Katherine Victoria Aikman - Original Copy (on email) Alias: Katherine Victoria VanAnderland not as Lisa Franco Alias Victoria Aikman, Maxwell Bible Gave it Away Communications, B.S. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Cell Phone: 202-909-0715 Email: katherinevictoriaaikman@gmail.com
Attachments area Timestamp: 2:55p.m. Number is 12 - 18
Time Stamp: 4:31 p.m. - Menu Complete with Motivationals
The number is 9 - 18 I am your mother, I read that book. It's not about the bike and now we can read it together. I am going to get Maria's book and lance book and we can read them to be inspired. I am your mother and nana forever Maria is your other nana forever you will be with us. Thank you Jesus for waking me up today out of a painful battle. Thank you for the power to heal and your medications you give me!!!!
Breakfast is Served!
Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas
Ingredients
3 large eggs
1 cup whole milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners' sugar
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Directions
In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9-in. baking dish. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes.
In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm.
Editor's Note: Six 1-ounce squares of bittersweet or semisweet chocolate may be substitute for the milk chocolate candy bars. Heat squares in the microwave for 10 seconds before cutting into smaller pieces to place on the bread. Nutrition Facts 1 sandwich: 348 calories, 16g fat (7g saturated fat), 125mg cholesterol, 534mg sodium, 41g carbohydrate (16g sugars, 2g fiber), 10g protein.
When these pumpkin pancakes are on the griddle, people flock to the kitchen. Grab a spoon and top each stack with buttery, cinnamon-spiced apples. —Kami Button, Cheektowaga, New York
Ingredients
1 tablespoon butter
1 large tart apple, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs, room temperature
1 cup 2% milk
1/3 cup canned pumpkin
2 tablespoons canola oil
1/2 cup chopped walnuts, toasted
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Directions
In a skillet, heat butter over medium-high heat. Add apple; cook and stir 3-4 minutes or until tender. Stir in brown sugar, maple syrup and cinnamon; cook and stir 1 minute longer. Remove from heat; keep warm.
For pancakes, in a large bowl, whisk flour, sugar, baking powder, pie spice and salt. In another bowl, whisk eggs, milk, pumpkin and oil until blended. Add to flour mixture; stir just until moistened. Stir in walnuts.
Lightly grease a griddle; heat over medium heat. Pour batter by scant 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with apple topping. Freeze option: Prepare pancakes only. Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven, 5-10 minutes. Meanwhile, prepare apple topping as directed; serve with pancakes.
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.
2 pancakes with 1/4 cup topping: 459 calories, 24g fat (5g saturated fat), 106mg cholesterol, 537mg sodium, 54g carbohydrate (25g sugars, 3g fiber), 11g protein.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Ingredients
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona
Ingredients
2 tablespoons olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 large eggs
1-1/2 cups half-and-half cream
1 green onion, finely chopped
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
2 teaspoons Dijon mustard
1/2 teaspoon lemon-herb seasoning
1/4 teaspoon coarsely ground pepper
2 cups day-old cubed bread
8 ounces smoked salmon fillets, cut into 1-inch pieces
4 ounces cream cheese, cut into 1/2-inch cubes
Minced fresh chives and dill
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Directions
In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature.
In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.
Snack for morning am
The best way to get kids interested in cooking and eating right is to let them help. These apple and peanut butter "sandwiches" are one fun way to pique their interest and kitchen creativity. —Shirley Warren, Thiensville, Wisconsin
Ingredients
2 medium apples
1/3 cup chunky peanut butter
Optional fillings: granola, miniature semisweet chocolate chips and M&M's minis
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Directions
Core apples. Cut each apple crosswise into six slices. Spread peanut butter over six slices; sprinkle with fillings of your choice. Top with remaining apple slices.
Nutrition Facts 1 serving: 110 calories, 7g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein.
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses
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Directions
For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.
Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.
Lunch
Toss greens with lean protein in this lunchtime dish for the perfect balance to stabilize blood sugar throughout the day.
Ingredients
1/4 cup orange juice
6 garlic cloves, minced
1 tablespoon balsamic vinegar
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
4 boneless skinless chicken breast halves (5 ounces each)
2 packages (5 ounces each) spring mix salad greens
2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette
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Directions
In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°.
In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.
Nutrition Facts 1 breast half with 2-1/2 cups salad: 282 calories, 11g fat (3g saturated fat), 86mg cholesterol, 717mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Color this energizing protein dish well with a mix of veggies to keep your brain and body happy all afternoon.Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow peppers, julienned
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
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Directions
Sprinkle chicken with pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.
Add the tomatoes, broth, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a thermometer reads 170°.
Nutrition Facts 1 chicken breast half with 1 cup vegetable mixture: 304 calories, 12g fat (2g saturated fat), 100mg cholesterol, 389mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.
Pack this chicken and veggie dish in a container for a nourishing lunchtime fix.
Ingredients
3 Japanese eggplants (about 1 pound)
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
2 tablespoons minced fresh thyme
2 tablespoons capers, drained
2 tablespoons olive oil
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
1/4 cup grated Asiago cheese
Hot cooked pasta, optional
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Directions
Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts 1-2/3 cups: 252 calories, 9g fat (2g saturated fat), 67mg cholesterol, 468mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
A fresh squeeze of lemon juice brightens so many flavors—acid is one of the most important influencers in how a dish tastes. If one acid is good, two is stronger: Add lemon and lime juice when you bake salmon, cooking the supporting cast of vegetables separately until crisp-tender. —Brian Hill, West Hollywood, California
Ingredients
6 salmon fillets (4 ounces each)
1/2 cup lemon juice
1/2 cup lime juice
1 teaspoon seafood seasoning
1/4 teaspoon salt
2 medium sweet red peppers, sliced
2 medium sweet yellow peppers, sliced
1 large red onion, halved and sliced
2 teaspoons olive oil
1 package (10 ounces) frozen corn, thawed
2 cups baby portobello mushrooms, halved
2 cups cut fresh asparagus (1-inch pieces)
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
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Directions
Place salmon in a 13x9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° until fish flakes easily with a fork, 10-15 minutes.
Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir just until vegetables reach desired doneness, 3-4 minutes longer. Stir in tarragon. Serve with salmon.
Nutrition Facts 1 fillet with 1-1/4 cups vegetables: 329 calories, 15g fat (3g saturated fat), 67mg cholesterol, 283mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1-1/2 cups water
1/2 cup dry red wine or reduced-sodium chicken broth
1 tablespoon sugar
1 teaspoon dried basil
1 package (16 ounces) ziti or small tube pasta
8 slices provolone cheese
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Directions
Preheat oven to 350°. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, water, wine, sugar and basil. Bring to a boil; remove from heat. Stir in uncooked ziti.
Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, covered, 1 hour. Top with cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.
Nutrition Facts 1-1/2 cups: 381 calories, 8g fat (4g saturated fat), 15mg cholesterol, 763mg sodium, 60g carbohydrate (13g sugars, 4g fiber), 16g protein.
This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser! —Linda Howe, Lisle, Illinois.
Ingredients
12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
2 teaspoons chicken bouillon granules
2 tablespoons butter
1/2 pound sliced fresh mushrooms
2 tablespoons all-purpose flour
1/4 cup sherry or additional pasta water
3/4 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup fat-free evaporated milk
2/3 cup grated Parmesan cheese, divided
4 cups cubed cooked turkey breast
1/4 teaspoon paprika, optional
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Directions
Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.
In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.
Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.
Bake, covered, until bubbly, 25-30 minutes.
Nutrition Facts 1 cup: 357 calories, 7g fat (3g saturated fat), 71mg cholesterol, 717mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Macaroni and cheese just may be king of the comfort foods. This sensational version is bubbling with creamy goodness—but is lighter on calories. —April Taylor, Holcomb, Kansas
Ingredients
1 package (16 ounces) elbow macaroni
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 cups fat-free half-and-half
2 tablespoons butter
2 cups fat-free milk
3 cups shredded reduced-fat sharp cheddar cheese
OPTIONAL TOPPING:
2 tablespoons butter
1 medium onion, chopped
3 cups soft bread crumbs
1/2 cup shredded reduced-fat cheddar cheese
OPTIONAL GARNISH:
sliced cherry tomatoes and minced chives
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Directions
Preheat oven to 350°. Cook macaroni according to package directions; drain.
Meanwhile, in small bowl, whisk flour, seasonings and half-and-half until smooth. In a large saucepan, melt butter over medium heat. Stir in half-and-half mixture. Add milk. Bring to a gentle boil, stirring constantly; remove from heat. Add cheese; stir until melted. Stir in macaroni. Transfer to a 13x9-in. baking dish coated with cooking spray.
For optional topping, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add bread crumbs; cook and stir 2 minutes longer. Sprinkle over macaroni mixture; top with cheese.
Bake, uncovered, until heated through, 25-30 minutes . Garnish as desired.
Nutrition Facts 1 cup (calculated without optional topping): 343 calories, 11g fat (6g saturated fat), 31mg cholesterol, 354mg sodium, 45g carbohydrate (8g sugars, 2g fiber), 18g protein.
Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan
Ingredients
1 package (10 ounces) frozen cubed butternut squash, thawed
2 teaspoons olive oil
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
MUSHROOMS:
4 large portobello mushrooms, coarsely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
2 cans (28 ounces each) whole tomatoes, undrained
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
LASAGNA:
9 no-cook lasagna noodles
4 ounces fresh baby spinach (about 5 cups)
3 cups part-skim ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese
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Directions
Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to 2 separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Continue layering with 3 noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts 1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.
Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian-inspired dressings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 package (5 ounces) spring mix salad greens
1 pound cooked medium shrimp, peeled and deveined
1 large navel orange, peeled and sectioned
1 medium ripe avocado, peeled and chopped
1 cup fresh strawberries, quartered
1/2 cup thinly sliced green onions
Salad dressing of your choice
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Directions
On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
Nutrition Facts 3 cups: 239 calories, 9g fat (1g saturated fat), 172mg cholesterol, 181mg sodium, 16g carbohydrate (7g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable, 1/2 fruit.
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