For the ones I love Breakfast, Lunch, and Dinner and for OCS of 270,041 and The Young Adults:
- Katherine Victoria Vananderland
- Jul 6, 2021
- 9 min read
From the motivation of Tropical Berry Smoothies lies a dream inside your soul, mind and hearts that will be made today. For you are not what your bank account says you are far greater than any dollar would be.
You hold the keys to success in your pocket and let today be your guiding light to go further than ever imagined be the change you want to see in the world and then see it happen in your neighborhood.
Reach for the door to door knocking sales of selling "GO GREEN NOW" meet the constituents'. Start the advocacy of "Go Green Now" you can your on the right side tab for every green inquired search. I am proud of you, the world is Proud of you Lets Make a Big Splash today in the Database and "make today the difference between wining and loosing, between living and dying, the 3 inches in front of your face" - Al Pacino
Timestamp: 8:33a.m.
I may not have McAfee on my pc but now at the Backyard of the FBI in Brooklyn Center. Safe at the North James House and it's quieter here. Number is 12-, God be with you. I am your Mother hailing from the James Brooklyn North.
Know that you are loved and important. I believe in you
and I am proud of all the many accomplishments from yesterday!!!
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
Email: edinahomeschool@gmail.com
This fruity, healthy smoothie is a big hit with kids and adults alike because it tastes like a treat while delivering the vitamins. The recipe is easy to increase based on the number of people you'll be serving. —Hillary Engler, Cape Girardeau, Missouri
Ingredients
1 cup pina colada juice blend
1 container (6 ounces) vanilla yogurt
1/3 cup frozen unsweetened strawberries
1/4 cup frozen mango chunks
1/4 cup frozen unsweetened blueberries
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Directions
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts 1-1/4 cups: 172 calories, 2g fat (1g saturated fat), 4mg cholesterol, 62mg sodium, 35g carbohydrate (32g sugars, 2g fiber), 5g protein.
One day when I had a craving for something homemade, I tried from-scratch pudding. It’s much better than the store-bought kind! —EMR, tasteofhome.com
Ingredients
1/4 cup packed brown sugar
1 tablespoon plus 1 teaspoon cornstarch
Dash salt
1 cup fat-free milk
1 large egg yolk, lightly beaten
1-1/2 teaspoons butter
3/4 teaspoon vanilla extract
2 Pirouette cookies, optional
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Directions
In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer.
Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
Nutrition Facts 1/2 cup: 217 calories, 5g fat (2g saturated fat), 111mg cholesterol, 157mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.
This recipe satisfied all of my cravings for breakfast when I was pregnant. I knew I was getting plenty of nutrition in each serving and it tasted great.—Penelope Wylie, San Francisco, California
Ingredients
4 frozen low-fat multigrain waffles
1/2 cup almond butter or creamy peanut butter
2 cups strawberry yogurt
2 large bananas, sliced
2 cups sliced fresh strawberries
Toasted chopped almonds, optional
Maple syrup, optional
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Directions
Toast waffles according to package directions. Spread each waffle with 2 tablespoons almond butter. Cut waffles into bite-sized pieces.
Layer half the yogurt, bananas, strawberries and waffle pieces into 4 parfait glasses. Repeat layers. If desired, top with toasted almonds and maple syrup. Serve immediately.
Nutrition Facts 1 serving: 469 calories, 20g fat (4g saturated fat), 6mg cholesterol, 337mg sodium, 65g carbohydrate (39g sugars, 8g fiber), 15g protein.
Fruit and Cheese Board
Who says cheese and sausage get to have all the fun? Make this a party go-to with any fruits that are in season. —Taste of Home Test Kitchen
Ingredients
10 fresh strawberries, halved
8 fresh or dried figs, halved
2 small navel oranges, thinly sliced
12 ounces seedless red grapes (about 1-1/2 cups)
1 medium mango, halved and scored
1/2 cup fresh blueberries
1 cup fresh blackberries
1/2 cup dried banana chips
2 large kiwifruit, peeled, halved and thinly sliced
12 ounces seedless watermelon (about 6 slices)
1/2 cup unblanched almonds
8 ounces Brie cheese
8 ounces mascarpone cheese
1/2 cup honey
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Directions
On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.
Nutrition Facts 1 serving: 304 calories, 17g fat (8g saturated fat), 36mg cholesterol, 116mg sodium, 36g carbohydrate (30g sugars, 4g fiber), 7g protein.
Lunch:
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! —Shari Neff, Takoma Park, Maryland
Ingredients
4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese
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Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts 1 serving: 581 calories, 32g fat (6g saturated fat), 89mg cholesterol, 783mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 24g protein.
Mushroom Lasagna
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
Ingredients
9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup whole milk
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Directions
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts 1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable. Marinated Olive & Cheese Ring
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Ingredients
1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices
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Directions
Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Test Kitchen TipsThis stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same. For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices.
Nutrition Facts 1 serving (calculated without baguette): 168 calories, 16g fat (7g saturated fat), 34mg cholesterol, 260mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
Nutty Stuffed Mushrooms
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan
Ingredients
20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper
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Directions
Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.
Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts 1 stuffed mushroom: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 67mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.
You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin.
Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup cherry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.
Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
Dinner:
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Ingredients
2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 ounces fresh baby spinach (about 8 cups)
2 cups cherry tomatoes, halved
1 small red onion, halved and thinly sliced
Provolone Cheese
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
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Directions
In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through.
Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Health Tip: With the spinach, tomatoes and feta cheese, this dish supplies all the vitamin A you need in a day.
Nutrition Facts 2 cups: 311 calories, 7g fat (2g saturated fat), 8mg cholesterol, 521mg sodium, 52g carbohydrate (6g sugars, 12g fiber), 14g protein.
My granddaughter shared these turkey fingers with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario
Ingredients
2 large egg whites
2 teaspoons sesame oil
1/2 cup sweetened shredded coconut, lightly toasted
1/2 cup dry bread crumbs
2 tablespoons sesame seeds, toasted
1/2 teaspoon salt
1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips
Cooking spray
DIPPING SAUCE:
1/2 cup plum sauce
1/3 cup unsweetened pineapple juice
1-1/2 teaspoons prepared mustard
1 teaspoon cornstarch
Optional: grated lime zest and lime wedges
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Directions
Preheat air fryer to 400°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere.
In batches, place turkey in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and turkey is no longer pink, 3-4 minutes longer.
Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve turkey with sauce. If desired, top turkey strips with grated lime zest and serve with lime wedges.
Test Kitchen tipIf you don’t have an air fryer, you can make this recipe in an oven.
Nutrition Facts 3 ounces cooked turkey with 2 tablespoon sauce: 292 calories, 9g fat (3g saturated fat), 45mg cholesterol, 517mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.
A taste of the tropics will be welcomed by your holiday guests. The cool and creamy dip can be served as an appetizer or a dessert. —Shelly Fisher, Hermiston, Oregon
Ingredients
1 package (8 ounces) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
Assorted fresh fruit or cubed pound cake
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Directions
In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.
Nutrition Facts 1/4 cup: 186 calories, 10g fat (6g saturated fat), 25mg cholesterol, 96mg sodium, 24g carbohydrate (19g sugars, 0 fiber), 2g protein.
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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Directions
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.
This can be you in the years to come; Let this be a inspiration to you OCS and YoungAdults, and Officer Captains!!!!!!!
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