Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/30
- Katherine Victoria Vananderland
- May 29, 2021
- 4 min read
We will remember with the Veterans this weekend and take them thank you cards for their service. We can buy thank you cards at the Dollar Store and write our thoughts and expressions of gratitude to them. They can be blank cards with a nice note from the heart. We have what we have because of the blood that was shed from the cross and the soldiers.
Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months. Dried herbs work as well, but during the summer use fresh herbs for the best taste. —Kelly Evans, Denton, Texas
Ingredients
1/2 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon minced fresh basil
1 tablespoon minced fresh chives
2 teaspoons grated lemon zest
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken thighs (1-1/2 pounds)
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Directions
Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes.
Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.
Nutrition Facts 1 chicken thigh with 2 teaspoons sauce: 245 calories, 15g fat (3g saturated fat), 76mg cholesterol, 358mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
Ingredients
1-1/2 cups uncooked pearl (Israeli) couscous
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh basil, divided
2 pounds uncooked large shrimp, peeled and deveined
2 teaspoons grated lemon zest
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Directions
Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side.
Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts 8 shrimp with 1/2 cup couscous: 363 calories, 12g fat (2g saturated fat), 184mg cholesterol, 497mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Northwest Salmon Salad
I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. —Davis Clevenger, Dexter, Oregon
Ingredients
1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon onion flakes
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh spinach
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings
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Directions
Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces.
In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice.
Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.
Nutrition Facts 1 serving: 305 calories, 18g fat (4g saturated fat), 67mg cholesterol, 571mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Ingredients
4 tablespoons olive oil, divided
1-1/2 pounds fresh asparagus, trimmed and chopped
1-1/3 cups chopped fennel bulb
8 ounces diced deli ham or Canadian bacon
6 cups baby kale salad blend (about 4 ounces)
1 cup chopped roasted sweet red peppers
3 tablespoons chopped green onion tops
3 tablespoons Greek Yogurt with Honey
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon Onion Flakes
2 quarts water
8 large eggs
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Directions
In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.
Toss vegetable mixture with salad blend, peppers and green onions. Whisk together mustard, vinegar, salt, pepper and remaining oil until smooth.
In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, 1 at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.
Meanwhile, toss salad with dressing. Divide salad among 8 plates. Using a slotted spoon, remove eggs from water; place 1 on top of each salad.
Nutrition Facts 1 cup salad with 1 egg: 199 calories, 13g fat (3g saturated fat), 200mg cholesterol, 710mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.
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
Email: edinahomeschool@gmail.com
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