Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/23

Lunch Done by:

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

This lunch is something out of the sea with some options to just have a salad only to go lite today on Sunday There will be a shake for dinner smoothie. Enjoy the flavors to this wonderful meal and may you be healed and saved from cancer in the name of Jesus I believe in you and I know God does too so lets banish the cancer straight to hell where it belongs out of our bodies and we can declare over ourselves Healing and Harmony. You might want to add some fruit, vegetables, and bread to this meal I just kept it simple to some entree's that had that in the salads.

Salmon & Spinach Salad with Avocado

We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin

Ingredients

This is a recipe designed for two people so multiply accordingly for the numbers

• 2 salmon fillets (4 ounces each)

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon canola oil

• 4 cups fresh baby spinach

• 2 tablespoons balsamic vinaigrette

• 1/2 medium ripe avocado, peeled and cubed

• 2 tablespoons dried cranberries

• 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)

• 2 tablespoons chopped California Walnuts, toasted, optional

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Directions

• Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.

• In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

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.

Nutrition Facts 1 serving: 386 calories, 27g fat (4g saturated fat), 57mg cholesterol, 614mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable.

Chicken Fajita Salad

This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon

Ingredients

• 4 tablespoons canola oil, divided

• 1/2 cup lime juice

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 pound boneless skinless chicken breasts, cut into thin strips

• 1 medium onion, cut into thin wedges

• 1 medium sweet red pepper, cut into thin strips

• 1 cup unblanched almonds, toasted

• 3 cups shredded lettuce

• 3 medium tomatoes, cut into wedges

• 1 medium ripe avocado, peeled and sliced

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Directions

• In a small bowl, combine 2 tablespoons oil, lime juice, garlic, cumin and oregano. Pour half in a large bowl or dish; add chicken and turn to coat. Marinate for at least 30 minutes. Cover and refrigerate remaining marinade.

• In a large skillet, heat remaining oil on medium-high. Saute onion for 2-3 minutes or until crisp-tender.

• Drain chicken, discarding marinade. Add chicken to skillet; stir-fry until meat is no longer pink. Add the red pepper, chiles and reserved marinade; cook 2 minutes or until heated through. Stir in almonds. Serve immediately over shredded lettuce; top with tomatoes and avocado.

Nutrition Facts 1-1/2 cups: 372 calories, 26g fat (3g saturated fat), 42mg cholesterol, 203mg sodium, 16g carbohydrate (5g sugars, 6g fiber), 22g protein.

TASTE OF HOME

Breaded Sea Scallops

I never liked seafood until my husband urged me to try scallops, and now I love them. He says my breaded version is the best he's ever had. A tip I learned was to put them on a paper-towel-topped plate to soak up excess oil. —Martina Preston, Willow Grove, Pennsylvania

Ingredients

• 1 large egg

• 1/3 cup mashed potato flakes

• 1/3 cup seasoned bread crumbs

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 6 sea scallops (about 3/4 pound)

• 2 tablespoons all-purpose flour

• 2 tablespoons butter

• 1 tablespoon canola oil

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Directions

• In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes and bread crumbs with salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.

• In a large skillet, heat butter and oil over medium heat. Add scallops; cook until golden brown and scallops are firm and opaque, 2-3 minutes per side.

Nutrition Facts 3 scallops: 454 calories, 23g fat (9g saturated fat), 164mg cholesterol, 1262mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.

TASTE OF HOME

Asparagus 'n' Shrimp with Angel Hair

We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland

Ingredients

• 3 ounces uncooked angel hair pasta

• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined

• 1/4 teaspoon salt

• 1/8 teaspoon crushed red pepper flakes

• 2 tablespoons olive oil, divided

• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces

• 1/2 cup sliced fresh mushrooms

• 1/4 cup chopped seeded tomato, peeled

• 4 garlic cloves, minced

• 2 teaspoons chopped green onion

• 1/2 cup white wine or chicken broth

• 1-1/2 teaspoons minced fresh basil

• 1-1/2 teaspoons minced fresh oregano

• 1-1/2 teaspoons minced fresh parsley

• 1-1/2 teaspoons minced fresh thyme

• 1/4 cup grated Parmesan cheese

• Lemon wedges

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Directions

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.

• In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.

• Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out. Check out 75 of our best pasta recipes.

Nutrition Facts 1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.