For the ones I love and are In my life; you know who you are and OCS of Edina- 270,036: I love you

Victory Prayer

Powerful Father, thank you that you are my rock and redeemer. You are the God of reconciliation. When I am in a situation and I can not see a solution, remind me that nothing is beyond your reconciling power. May I know your affection and find encouragement that you will never let me go. At the cross, Jesus won the ultimate victory over Satan, sin and death. May I live in the freedom that has been won through that victory. When I face setbacks, I ask that you would turn failure into triumph and pain into praise. Amen.

Lord we trust in you and I know that even if I got this prayer from the internet; YOU are a God who helps me through the day; Thank YOU Jesus for my days that I fall short of glory and for your salvation to redeem my soul back to self. I pray for the ones who love that this prayer would inspire them to their personal best! Thank you, God the Father for helping me through today!

Garlic Lime Salmon

This moist and tender fish is lightly seasoned, so leftovers work well in other recipes. —Gail Uchwat, Sand Springs, Oklahoma

Ingredients

• 1/2 cup canola oil

• 1 medium onion, finely chopped

• 1 teaspoon grated lime zest

• 2 tablespoons lime juice

• 1 garlic clove, minced

• 2 salmon fillets (about 1-1/2 pounds each)

Buy IngredientsPowered by Chicory

Directions

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

Nutrition Facts Nutrition Facts: 1 serving (4 ounces) equals 380 calories, 30 g fat (5 g saturated fat), 67 mg cholesterol, 68 mg sodium, 3 g carbohydrate, 1 g fiber, 23 g protein.

Garlic Lover's Chicken

The garlic and lemon are great together on this breaded chicken. I've served this several times for special-occasion dinners. —Janice Steinmetz, Somers, Connecticut

Ingredients

• 1/2 cup dry bread crumbs

• 1/3 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

• 1/2 teaspoon salt, optional

• 1/8 teaspoon pepper

• 1/4 cup 2% milk

• 6 boneless skinless chicken breast halves (1-1/2 pounds)

• 1 to 2 garlic cloves, minced

• 1/4 cup butter, melted

• 2 tablespoons lemon juice

• Paprika

Buy IngredientsPowered by Chicory

Directions

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture.

• Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.

• Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

Nutrition Facts 1 chicken breast half : 251 calories, 12g fat (7g saturated fat), 88mg cholesterol, 267mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 26g protein.

Insalata Caprese

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC

Ingredients

• 2-1/2 pounds plum tomatoes (about 10), cut into 1-inch pieces

• 1 carton (8 ounces) fresh mozzarella cheese pearls

• 1/2 cup pitted ripe olives

• 3 tablespoons olive oil

• 1/4 cup thinly sliced fresh basil

• 2 teaspoons minced fresh oregano

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Balsamic vinegar, optional

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, mix tomatoes, cheese pearls and olives. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper; toss to coat. Let stand 10 minutes before serving. If desired, drizzle with vinegar.

Nutrition Facts 3/4 cup: 160 calories, 12g fat (5g saturated fat), 22mg cholesterol, 257mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.

Creamy Layered Blueberry Ice Pops

These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. —Gloria Bradley, Naperville, Illinois

Ingredients

• 1/3 cup agave nectar

• 1/4 cup water

• 1 fresh rosemary sprig

• 1 lemon zest strip (2 inch)

• 1 tablespoon lemon juice

• 2 cups fresh or frozen blueberries

• 2 tablespoons sugar

• 2-1/4 cups frozen whipped topping, thawed

• 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Buy IngredientsPowered by Chicory

Directions

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely.

• Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely.

• Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil.

• Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

Test Kitchen tipsAgave nectar, made from the same plant used to make tequila, is a sweetener that can be used like sugar or honey. The flavor of lime would be great in this recipe, too. Substitute equal parts lime zest and juice for the lemon.

Nutrition Facts 1 pop: 104 calories, 3g fat (3g saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (18g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch, 1/2 fat.