Happy Birthday to Thursdays Meals made with love just for you from me sending hugs across to you Ilu
- Katherine Victoria Vananderland
- Aug 3, 2021
- 11 min read
Today we are a party; tonight we hold the throne of greatness that we are living in times when resources are going conserve on gasoline we have 47 years left of barrels of oil we need to find another source for fuel. Go Green now is going to save the planet and World Adventure is going to create us to have the most GDP still remaining the strongest country in the world.
sleep with the angels and rest up for tonight a night to remember and a tomorrow to celebrate your birthday it's almost here I cannot wait!
This has been created especially for the Aikmans, Halls, and Petersons, and clients done by Katherine Victoria VanAnderland on email, spoken today, finally have everything work-in out for me; thank you for your patience, love, and forgiveness and to second chances thank you!!!
Time Stamp: 4:50 p.m.
number is 9 - 15
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
Avocado Fruit Salad
This dish is simply delish. I'm glad a friend gave me the recipe. My family loves it, and so do I. —Mildred Sherrer, Fort Worth, Texas
Ingredients
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lemon zest
1 teaspoon plus 2 tablespoons lemon juice, divided
3 medium ripe avocados, peeled and cubed
1 medium apple, chopped
1 cup halved seedless grapes
1 can (11 ounces) mandarin oranges, drained
1 medium firm banana, cut into 1/4-inch slices
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Directions
For dressing, mix yogurt, honey, lemon zest and 1 teaspoon lemon juice. Toss avocados with remaining lemon juice.
In a large bowl, combine remaining ingredients; gently stir in avocados. Serve with dressing.
Nutrition Facts 3/4 cup: 231 calories, 11g fat (2g saturated fat), 3mg cholesterol, 22mg sodium, 35g carbohydrate (25g sugars, 6g fiber), 3g protein.
Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey
Ingredients
5 large eggs
2 cups egg substitute
1/2 cup Greek Vanilla Yogurt with honey
1/3 cup shredded pepper jack cheese
1/3 cup shredded cheddar cheese
1/4 cup grated Romano cheese
1 Clove Garlic
1 medium zucchini, chopped
2 cups fresh broccoli florets
2 cups coarsely chopped fresh spinach
1/2 cup shredded carrots
1/2 cup cherry tomatoes, quartered
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Directions
Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts 1 piece: 202 calories, 10g fat (5g saturated fat), 197mg cholesterol, 478mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Breakfast Granola
This is one of my family's favorite breakfasts. I love to dress it up with fresh mint and golden kiwi. It gives them the energy they need to get through the days chores. —Wilma Beller, Hamilton, Ohio
Ingredients
4 cups old-fashioned oats
1/3 cup honey or molasses
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts
3/4 cup uncooked oat bran cereal
1 cup sweetened shredded coconut
1 cup raisins
1 cup chopped dates
Optional: Yogurt and fresh fruit
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Directions
Spread rolled oats on a 15x10x1-in. baking pan. Bake at 350° for 5 minutes. Stir; bake 5 minutes longer or until toasted. Meanwhile, combine honey and oil in a small saucepan. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Remove oats from oven; toss with nuts, bran and coconut.
Pour hot honey mixture over oat mixture; toss well. Return to oven and bake 20-25 minutes, stirring every 6 minutes. Remove from oven. Stir in raisins and dates. Cool. Store in an airtight container. Serve with yogurt and fresh fruit of your choice if desired.
Editor's Note Look for oat bran cereal near the hot cereals or in the natural foods section. Nutrition Facts 1/2 cup: 275 calories, 12g fat (3g saturated fat), 0 cholesterol, 18mg sodium, 41g carbohydrate (20g sugars, 4g fiber), 6g protein.
Lunch - Happy Hour 1pm to 3pm
Cinnamon Toasted Almonds
Ingredients
2 large egg whites
6 teaspoons vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
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Directions
In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.
Nutrition Facts 1/4 cup: 250 calories, 18g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 8g protein.
Keep these in your menu bar for the month of August for Morning and Afternoon snacks at 9:00 a.m. and 3 p.m.
Celery and Peanut Butter
Hello, classic combo! Pair two stalks-worth of celery with about 2 tablespoons of creamy or crunchy peanut butter for a sweet side. By the way, here’s the best peanut butter brand, according to our editors’ taste test.
Ants on a log if you add raisins your choice but this is a part of a nice lunch for the youth of the Aikman original sophisticates.
Who says chocolate can’t be a side dish? Create your own trail mix by mixing and matching various bags of nuts, dried fruit, granola and chocolate pieces.
Have this at bed time around 5pm after dinner
Ingredients
1 package (16 ounces) multi-grain granola
1 package (15 ounces) raisins
1 package (12.6 ounces) milk chocolate M&M's
1 can (12 ounces) honey-roasted peanuts
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Directions
Place all ingredients in a large bowl; toss to combine. Store in airtight containers.
Nutrition Facts 1/2 cup: 331 calories, 15g fat (4g saturated fat), 3mg cholesterol, 73 mg sodium, 46g carbohydrate (30g sugars, 3g fiber), 7g protein.
3PM Happy Hour
Blueberries and Sugar Snap Peas and deviled eggs that we won't make they
TASTE OF HOME
Antipasto Mix 3pm Happy Hour
Toss some green and black olives, artichoke hearts, mozzarella, sun-dried tomatoes and salami with a bit of Italian salad dressing for a hearty and salty side. Check out these other salad recipes that go with almost anything.
Lemony Fruit Cooler @ 3p.m. Happy Hour
This punch looks so pretty with all the colorful fruit floating in the bowl. It has a refreshing taste and is easy to put together. —Dawn Shackelford, Fort Worth, Texas
Ingredients
1/2 cup sugar
1/2 cup lemon juice
4 cups cold white grape juice
1 liter club soda, chilled
1 medium orange, halved and sliced
1/2 cup sliced strawberries
1/2 cup sliced fresh peaches
Ice cubes, optional
Rose's Red Grenadine, optional
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Directions
In a punch bowl or pitcher, mix sugar and lemon juice until sugar is dissolved. Stir in grape juice.
To serve, stir in club soda and fruit. If desired, serve with ice.
Nutrition Facts 1 cup: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 29mg sodium, 28g carbohydrate (25g sugars, 0 fiber), 0 protein.
Orange-Apricot Mimosa Punch
Ingredients
1 cup orange juice concentrate
1/2 cup sugar
4 cups orange-tangerine juice, chilled
2 cups apricot nectar, chilled
1 can (6 ounces) frozen orange juice concentrate, thawed
1 bottle (1 liter) club soda, chilled
1 bottle (750 milliliters) champagne or other sparkling wine, chilled
Thinly sliced oranges
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Directions
In a punch bowl, combine liqueur and sugar until sugar is dissolved. Stir in orange-tangerine juice, apricot nectar and orange juice concentrate. Just before serving, stir in soda and champagne. Top with orange slices.
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! —Cathy Croyle, Davidsville, Pennsylvania
Click the Link to make the Cake for happy hour:
Transition to to dinner
Carbonara Tortellini
Ingredients
1 package (9 ounces) refrigerated cheese tortellini
8 bacon strips, chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
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Directions
Cook tortellini according to package directions; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.
In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
TEST KITCHEN TIPSTraditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling! For a tasty taco salad, skip the shells and serve this over a bed of lettuce. Top with crushed tortilla chips if you love that crunch!
Nutrition Facts 1 cup: 527 calories, 36g fat (20g saturated fat), 121mg cholesterol, 728mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 19g protein.
Upgrade a lunchtime classic into a dinnertime feast with a few fancy yet simple tweaks. —Karel Reynolds, Rutherfordton, North Carolina
Ingredients
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 cup fresh baby spinach
2 garlic cloves, minced
4 ounces sliced deli turkey breast
2 slices part-skim mozzarella cheese
4 slices whole wheat bread
Cooking spray
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Directions
In a small nonstick skillet, saute mushrooms in oil until tender. Add spinach and garlic; cook 1 minute longer.
Layer the spinach mixture, turkey and cheese on two bread slices; top with remaining bread. Spritz outsides of sandwiches with cooking spray. Cook on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.
Grilled Italian Turkey Burgers
These turkey burgers are awesome at a cookout, especially if you're trying to eat healthy. Try topping them with a little marinara or steak sauce. So good. —Darla Andrews, Lewisville, Texas
Ingredients
1/2 pound sliced baby portobello mushrooms
2 cups chopped fresh spinach
BURGERS:
2 egg whites, lightly beaten
1/2 cup panko bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared pesto
1/2 teaspoon garlic powder
1 pound lean ground turkey
4 slices reduced-fat provolone cheese
4 whole wheat hamburger buns, split
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Directions
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook and stir until tender, 3-4 minutes. Add spinach; cook and stir just until wilted.
Mix first nine burger ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-6 minutes per side.
Top with cheese; grill, covered, until cheese is melted, 1-2 minutes.
Serve on buns. Top with mushroom mixture.
I love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, New York
Ingredients
1 cup uncooked wheat berries, rinsed
2 celery ribs, finely chopped
1 medium tart apple, diced
1 cup dried cranberries
1 cup chopped pecans
DRESSING:
3 tablespoons walnut oil
2 tablespoons cider vinegar
1 clove garlic
3 tablespoons Olive Oil
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Directions
Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.
Nutrition Facts 3/4 cup: 298 calories, 15g fat (1g saturated fat), 0 cholesterol, 261 mg sodium, 39g carbohydrate (17g sugars, 6g fiber), 5g protein.
Transitioning to Dinner:
Dinner meal:
This is my favorite lunch dish during the fall season. Every bite is filled with flavor and texture, but it isn't too high in calories. —Mary M. Leverette, Columbia, South Carolina
Ingredients
2 cups cubed peeled sweet potatoes
4 cups cubed French bread
4 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups fresh baby spinach
1/2 small red onion, thinly sliced
1/4 cup minced fresh basil
1/4 cup minced fresh cilantro
1/3 cup red wine vinegar
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Directions
Preheat oven to 450°. Place the sweet potatoesin a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 8-12 minutes. Drain; cool slightly.
Meanwhile, toss the bread cubes with 2 Tbsp. oil, salt and pepper. Spread evenly in an ungreased 15x10x1-in. pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool slightly.
Add spinach, red onion, herbs and sweet potatoes to toasted bread. In a small bowl, whisk together vinegar and remaining oil. Drizzle over salad; toss gently to combine.
Nutrition Facts 3/4 cup: 142 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 starch, 1-1/2 fat.
As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Ingredients
2 plum tomatoes, finely chopped (about 1 cup)
1 cup fresh baby spinach, coarsely chopped
1/4 cup finely chopped red onion
1 tablespoon shredded Parmesan or Romano cheese
1 tablespoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon plus 1/4 teaspoon pepper, divided
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
2 ounces fresh mozzarella cheese, cut into 4 slices
4 whole wheat tortillas (8 inches)
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Directions
In a small bowl, mix tomatoes, spinach, onion, Parmesan cheese, basil, oil, vinegar, 1/8 teaspoon pepper and dash of garlic powder.
Lightly oil grill rack. Sprinkle chicken with salt and remaining pepper; place on grill rack. Grill, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 165°.
Top each chicken breast with 1 cheese slice; cover and grill 1-2 minutes longer or until cheese is melted. Grill tortillas over medium heat 20-30 seconds or until heated through.
Place chicken on center of each tortilla; top with about 1/4 cup tomato mixture. Fold bottom of tortilla over filling; fold both sides to close.
Nutrition Facts 1 wrap: 330 calories, 10g fat (3g saturated fat), 75mg cholesterol, 569mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Simple Lime Gelatin Salad
Looking for a festive dish to light up the buffet? This pretty green gelatin salad is eye-catching and has a delightful, tangy flavor. —Cyndi Fynaardt, Oskaloosa, Iowa
Ingredients
2 packages (3 ounces each) lime gelatin
2 cups boiling water
1 quart lime sherbet
1 carton (8 ounces) frozen whipped topping, thawed
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Directions
In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well.
Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.
Test Kitchen TipsTo help gelatin slip seamlessly out of the mold, dip the mold in warm water for about 10 seconds before inverting it onto a serving platter. This and other jello salad recipes can be made in a rainbow of colors and flavors. Try orange, raspberry or pineapple gelatin and matching sherbet. To avoid a lopsided salad, be sure to store it on a level shelf in the refrigerator. Nutrition Facts 1 slice: 210 calories, 5g fat (4g saturated fat), 0 cholesterol, 66mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 2g protein.
Ingredients
2 packages (3 ounces each) lime gelatin
2 cups boiling water
1 quart lime sherbet
1 carton (8 ounces) frozen whipped topping, thawed
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Directions
In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped topping; beat well.
Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a serving platter.
Test Kitchen TipsTo help gelatin slip seamlessly out of the mold, dip the mold in warm water for about 10 seconds before inverting it onto a serving platter. This and other jello salad recipes can be made in a rainbow of colors and flavors. Try orange, raspberry or pineapple gelatin and matching sherbet. To avoid a lopsided salad, be sure to store it on a level shelf in the refrigerator. Nutrition Facts 1 slice: 210 calories, 5g fat (4g saturated fat), 0 cholesterol, 66mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 2g protein.
What Office fan can forget Kevin’s famous chili? Remember, Kevin’s signature trick is to undercook the onions.
Ingredients
3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
1 clove garlic
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced
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Directions
In an 8-qt. stockpot or Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef; drain.
Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Katherine Victoria VanAnderland has spoken 8-3-2021 Firm hand shake I accept it with open arms and will help the Aikman family; today is a difficult day for health but I will get up and rise again! Thank you, for second chances I wasn't myself this morning and every single day we are one step being closer to our goal under one roof by who Created God and Heaven on Earth
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