Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/6
- Katherine Victoria Vananderland
- Jun 5, 2021
- 3 min read
It is a soup and salad Saturday simple, some new recipes and a fresh start to a great day living the best life I know how to. Heart Healthy Low Sodium Soups and a fruit salad and a new salad I found today. I just want my life back to the way it was; I feel on the edge of the world and nobody cares what happens to me. I made two good meals all ready the Original Copy Officer Captain's; the VanAnderland Aikman's must be in jail. Please someone let them out!
Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. —Denise LaRoche, Hudson, New Hampshire
Ingredients
3 shallots, thinly sliced
1 teaspoon olive oil
3 cups reduced-sodium chicken broth
3 cups cubed peeled butternut squash (3/4-inch cubes)
2 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups water
2 teaspoons minced fresh thyme
1/2 teaspoon pepper
2 whole cloves
3 cups cubed cooked turkey breast
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Directions
In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.
Nutrition Facts 1-1/3 cups: 192 calories, 2g fat (0 saturated fat), 60mg cholesterol, 332mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. —Lynn Thomas, London, Ontario
Ingredients
1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon canola oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt, optional
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley
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Directions
In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Nutrition Facts 1 cup: 220 calories, 13g fat (0 saturated fat), 43mg cholesterol, 65mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 meat, 1 vegetable, 1/2 starch.
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
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Directions
In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.
When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times.
Ingredients
1/4 cup lime juice
1 tablespoon sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, minced
6 cups torn mixed salad greens
1 pound boneless skinless chicken breasts, cooked and sliced
5 medium ripe nectarines, thinly sliced
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Directions
In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well.
On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.
Nutrition Facts 1-1/2 cups: 266 calories, 7g fat (1g saturated fat), 63mg cholesterol, 76mg sodium, 27g carbohydrate (21g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 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
Email: edinahomeschool@gmail.com
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