Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/5

*********No Cheese, Milk, Eggs should be okay******

I will try to make the best meals I know how by not allowing them to have Beet eye baby in them. No Dairy products for certain, No Cheese, if you suspect you may have bee bit by a black widow get to your local hospital and get a GI Cocktail to kill them. This is a part of Covid-19 Cover up its killing Americans and its causing the great divide with assets for life insurance into the hands of silent killers.

Mediterranean Broccoli & Cheese Omelet

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Ingredients

• 2-1/2 cups fresh broccoli florets

• 6 large eggs

• 1/4 cup 2% milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/3 cup grated Romano cheese

• 1/3 cup sliced pitted Greek olives

• 1 tablespoon olive oil

• Shaved Romano cheese and minced fresh parsley

Buy IngredientsPowered by Chicory Directions

• Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender.

• In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set.

• Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.

Nutrition Facts 1 wedge (calculated without shaved Romano cheese): 229 calories, 17g fat (5g saturated fat), 290mg cholesterol, 775mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 15g protein.

Garden Cheddar Frittata

The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts

Ingredients

• 2 small potatoes, peeled and cut into 1/2-inch cubes

• 8 large eggs, lightly beaten

• 2 tablespoons water

• 1/4 teaspoon salt

• 1/8 teaspoon garlic powder

• 1/8 teaspoon chili powder

• 1/8 teaspoon pepper

• 1 small zucchini, chopped

• 1/4 cup chopped onion

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 plum tomatoes, thinly sliced

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside.

• In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese.

• Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

Nutrition Facts 1 slice: 251 calories, 16g fat (8g saturated fat), 307mg cholesterol, 325mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 14g protein.

Mushroom Broccoli Pizza

I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. —Kathleen Kelley, Roseburg, Oregon

****************NO CHEESE********************

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 3/4 cup warm water (110° to 115°)

• 1 teaspoon olive oil

• 1/2 teaspoon sugar

• 1/2 cup whole wheat flour

• 1/2 teaspoon salt

• 1-1/2 cups all-purpose flour

• TOPPINGS:

• 1 tablespoon olive oil

• 1 cup sliced fresh mushrooms

• 1/4 cup chopped onion

• 4 garlic cloves, minced

• 3 cups broccoli florets

• 2 tablespoons water

• 1/2 cup pizza sauce

• 4 plum tomatoes, sliced

• 1/4 cup chopped fresh basil

Buy IngredientsPowered by Chicory

Directions

• In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°.

• Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes.

• In a nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender. Place broccoli and water in a microwave-safe bowl; microwave, covered, on high until broccoli is crisp-tender, about 2 minutes. Drain well.

• Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake until crust is golden brown and cheese is melted, 12-14 minutes.

Nutrition Facts 1 slice: 317 calories, 11g fat (5g saturated fat), 21mg cholesterol, 558mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.

Marinated Mushrooms & Artichokes

Ingredients

• 2 pounds medium fresh mushrooms, halved

• 2 cans (14 ounces each) water-packed quartered artichoke hearts, drained

• 1-1/2 cups water

• 1 cup cider vinegar

• 1/2 cup olive oil

• 1 bay leaf

• 1-1/2 teaspoons salt

• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon

• 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

• 1 garlic clove, minced

• 1/2 teaspoon pepper

• 1 tablespoon minced fresh parsley

• Additional parsley

Buy IngredientsPowered by Chicory

Directions

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

Nutrition Facts 1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.

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: IDK I beat the clock

I'll stand my ground where hope can be found you don't have a laptop whorebitch

JOY MELISSA PENCE