Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/4

Garden Veggie Lasagna

Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? —Samantha Neal, Morgantown, West Virginia

Ingredients

• 2 medium zucchini, sliced diagonally 1/4-in. thick

• 2 cups fresh broccoli florets

• 2 large carrots, julienned

• 2 medium sweet red peppers, julienned

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 3/4 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/2 teaspoon onion flakes

• SAUCE:

• 2 cups finely chopped baby portobello mushrooms

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons olive oil

• 2 cans (28 ounces each) crushed tomatoes

• 3 teaspoons Italian seasoning

• 3/4 teaspoon salt

• 3/4 teaspoon onion flakes

• FILLING:

• 1-1/4 cups ricotta cheese

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup grated Parmesan cheese

• 1 egg, lightly beaten

• 2 teaspoons dried basil

• ASSEMBLY:

• 12 no-cook lasagna noodles

• 3 cups shredded Italian cheese blend

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Directions

• Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°.

• Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.

• In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.

• Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts 1 piece: 423 calories, 26g fat (12g saturated fat), 73mg cholesterol, 777mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 19g protein

TASTE OF HOME

Orange Pomegranate Salad with Honey

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington

Ingredients

• 5 medium oranges or 10 clementines

• 1/2 cup pomegranate seeds

• 2 tablespoons honey

• 1 to 2 teaspoons orange flower water or orange juice

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Directions

• Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices.

• Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

Nutrition Facts 2/3 cup: 62 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit.

Slow-Cooker Turkey Breast with Gravy

This quick-prep recipe lets you feast on turkey at any time of year. We save the rich broth for gravy, noodles and soup making. —Joyce Hough, Annapolis, Maryland

Ingredients

• 2 teaspoons dried parsley flakes

• 1 teaspoon salt

• 1 teaspoon poultry seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon pepper

• 2 medium onions, chopped

• 3 medium carrots, cut into 1/2-inch slices

• 3 celery ribs, coarsely chopped

• 1 bone-in turkey breast (6 to 7 pounds), skin removed

• 1/4 cup all-purpose flour

• 1/2 cup water

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Directions

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture.

• Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing.

• Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey Test Kitchen tipsUnless the recipe indicates that you should stir or add ingredients, do not lift the lid while the slow cooker is operating. Every time you lift the lid, steam escapes and you add cooking time. Get our favorite slow-cooker turkey breast recipes here.

Nutrition Facts 6 ounces cooked turkey with 3 tablespoons gravy : 200 calories, 1g fat (0 saturated fat), 117mg cholesterol, 270mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 43g protein. Diabetic Exchanges: 6 lean meat.

Pomegranate-Glazed Green Beans

Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.—Geraldine Saucier, Albuquerque, New Mexico

Ingredients

• 1-1/2 pounds fresh green beans, trimmed

• 1/3 cup orange juice

• 1/4 cup pomegranate juice

• 3 tablespoons butter

• 2 tablespoons white balsamic vinegar

• 1 tablespoon maple syrup

• 2 teaspoons grated orange zest

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup dried cranberries

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Directions

• In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender.

• In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

Nutrition Facts 1 serving: 134 calories, 6g fat (4g saturated fat), 15mg cholesterol, 251mg sodium, 21g carbohydrate (14g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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

Timestamp 10:39a.m.