Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/31
- Katherine Victoria Vananderland
- May 30, 2021
- 3 min read
Updated: May 31, 2021
You are the hardest working class I know of; Know what you do matters and that is what will make the noise. An Italian lunch for you to enjoy it is a simple lunch but one that you will like I think.
Ingredients
1/4 cup orange juice
6 garlic cloves, minced
1 tablespoon balsamic vinegar
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
4 boneless skinless chicken breast halves (5 ounces each)
2 packages (5 ounces each) spring mix salad greens
2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup pitted Greek olives, halved
1/4 cup prepared vinaigrette
Buy IngredientsPowered by Chicory
Directions
In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°.
In a large bowl, combine greens, tomatoes, feta cheese and olives. Drizzle with vinaigrette; toss to coat. Slice chicken; serve with salad.
Nutrition Facts 1 breast half with 2-1/2 cups salad: 282 calories, 11g fat (3g saturated fat), 86mg cholesterol, 717mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat.
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. —Marie Rizzio, Interlochen, Michigan
Ingredients
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon onion flakes
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained
Buy IngredientsPowered by Chicory
Directions
In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned.
Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts 1 cup: 216 calories, 3g fat (1g saturated fat), 63mg cholesterol, 517mg sodium, 17g carbohydrate (1g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Ingredients
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
24 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Buy IngredientsPowered by Chicory
Directions
On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.
Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
Ingredients
2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon pepper
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves
Buy IngredientsPowered by Chicory
Directions
In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.
Test Kitchen tipsWhite balsamic vinegar keeps the colors bright in this sweet-salty salad.
Nutrition Facts 1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g 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: 11 Hours ago Sunday
Comments