Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/25
- Katherine Victoria Vananderland
- May 24, 2021
- 4 min read
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This is a thick and hearty spaghetti sauce that's simple to prepare. Like all good spaghetti sauces, this one tastes even better the next day. If you prefer a little celery or bell pepper in your sauce, go ahead and throw them in. The results will still amaze. —Aysha Schurman, Ammon, Idaho
Ingredients
1 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 medium onion, finely chopped
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup oil-packed sun-dried tomatoes, chopped
2 cans (6 ounces each) Italian tomato paste
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
3 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 teaspoon pepper
1/2 teaspoon salt
1 bay leaf
3 tablespoons minced fresh parsley
Hot cooked spaghetti
Grated Parmesan cheese, optional
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Directions
In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf.
Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts 3/4 cup (calculated without spaghetti): 259 calories, 17g fat (5g saturated fat), 39mg cholesterol, 1535mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 11g protein.
My husband and I have hectic schedules, so I’m always looking for fast meals that have special-occasion appeal. Shrimp with garlic, tomatoes and pasta is a winner. —Catherine Jensen, Blytheville, Arkansas
Ingredients
8 ounces uncooked thin spaghetti
1 tablespoon olive oil
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1 can (14-1/2 ounces) petite diced tomatoes, undrained
10 fresh basil leaves, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
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Directions
Cook spaghetti according to package directions.
In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer.
Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.
Nutrition Facts 3/4 cup shrimp mixture with 1 cup cooked spaghetti: 357 calories, 7g fat (2g saturated fat), 108mg cholesterol, 653mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 24g protein.
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Ingredients
3 medium zucchini, cut into 1/4-in. slices
1/4 cup olive oil, divided
1 French bread baguette (10-1/2 ounces), cubed
1-1/2 cups heirloom mini or cherry tomatoes, halved
1 medium green pepper, coarsely chopped
1/2 medium red onion, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon jarred roasted minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1-1/2 cups fresh mozzarella cheese pearls
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Directions
Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool.
Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.
Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Test Kitchen tipsIf the raw onion is too pungent for you, roast it with the zucchini. Use 1/3 cup prepared balsamic vinaigrette if you're short on time.
Nutrition Facts 1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
Asparagus never tasted so good! Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra. This is how to cook asparagus in the oven. —Jody Fisher, Stewartstown, Pennsylvania
Ingredients
2 pounds fresh asparagus, trimmed
1/4 cup butter, melted
2 to 4 green onions, chopped
1/2 teaspoon salt
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Directions
Preheat oven to 425°. Place asparagus in a 15x10x1-in. pan. Toss with melted butter and green onions; spread evenly. Sprinkle with salt.
Roast until crisp-tender, 10-15 minutes.
Test Kitchen TipsThinly sliced green onions are an economical substitute for fresh chives from the herb section. For the ultimate flavor, use fresh produce when it’s in season. In spring, that means asparagus, peas, artichokes and fennel. In summer, eggplant, arugula, summer squash and tomatoes shine. Fall’s finest? Butternut squash, Brussels sprouts and carrots, to name a few. Make these asparagus recipes for dinner tonight.
Nutrition Facts 1 serving: 87 calories, 8g fat (5g saturated fat), 20mg cholesterol, 266mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.
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
Timestamp: 1:54pm
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