Making a menu for the ones I love and they know who they are! I'm not talking opposites; I Luv u OCS
- Katherine Victoria Vananderland
- Jun 27, 2021
- 10 min read
Menus For Monday 9/28 Happy Anniversary!
WE are the LIGHT in a DARK World; Be Kind to your Neighbors, they are your foundation on a bad day.
This quote inspires me because so many people aren't happy with their life they try to rob the soul mentally, financially, spiritually, emotionally of what you have this shouldn't be allowed only for finding convicts should someone change there suit.
I tasted muesli on a trip to Switzerland, and when I came home, I made it my way. Keep things interesting (and avoid midmorning munchies) by adding different fruits and nuts every day. —Maddie Kirk, Springfield, Pennsylvania
Ingredients
2 cups old-fashioned oats
1 cup fat-free milk
1/4 cup maple syrup
2 teaspoons vanilla extract
1 cup vanilla yogurt
1/2 cup chopped walnuts, toasted
Assorted fresh fruit
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Directions
In a large bowl, combine oats, milk, syrup and vanilla. Refrigerate, covered, overnight.
Just before serving, stir in yogurt. Top with walnuts and fruit.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1/2 cup (calculated without fruit) : 249 calories, 9g fat (1g saturated fat), 3mg cholesterol, 46mg sodium, 36g carbohydrate (16g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Asparagus-Mushroom Frittata
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
Ingredients
8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms
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Directions
Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.
Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.
Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.
I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.
Ingredients
3 teaspoons canola oil, divided
3/4 pound sliced fresh mushrooms
1 cup finely chopped sweet onion
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, thin strips
1 medium leek (white portion only), chopped
1/2 teaspoon salt
10 slices whole wheat bread, cut into 1-inch pieces
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
8 large eggs
4 large egg whites
2-1/2 cups fat-free milk
1/4 cup chopped fresh basil
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Directions
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts 1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois
Ingredients
4 cups fat-free vanilla yogurt
2 medium peaches, chopped
2 cups fresh blackberries
1/2 cup granola without raisins or Kashi Go Lean Crunch cereal
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Directions
Layer half the yogurt, peaches, blackberries and granola into 4 parfait glasses. Repeat layers.
Nutrition Facts 1 serving: 259 calories, 3g fat (0 saturated fat), 7mg cholesterol, 6mg sodium, 48g carbohydrate (27g sugars, 7g fiber), 13g protein.
Most days I struggle with who, why, and where; God help me understand that bad people were put on Earth Because they broke out of Hell. I don't know what is going to happen to me I don't want to die of a broken heart at the age of 50 from being in a
group home; I need to see OCS before my Birthday they said last year if I make it to my Birthday for the past three years I would be Katherine Victoria Aikman
My grandchildren love these wraps. My daughter gave me the recipe years ago, and now I make them as an afternoon snack or a light meal. I make the dressing from a simple ranch dressing mix. —Janice Stoltenow, Lebanon, Missouri
Ingredients
1-1/2 pounds boneless skinless chicken breast
1/4 cup lime juice
1/2 teaspoon garlic salt
1/3 cup plus 1/4 cup chopped fresh cilantro
1/2 medium onion, chopped
1-1/2 cups cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
3/4 cup shredded cheddar cheese
1 cup Vanilla Greek Yogurt w/Honey
6 flour tortillas (10 inches), warmed
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Directions
Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes.
Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat.
Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks.
Nutrition Facts 1 wrap: 610 calories, 33g fat (9g saturated fat), 81mg cholesterol, 1232mg sodium, 42g carbohydrate (6g sugars, 5g fiber), 33g protein.
Italian-Style Veggie Wraps
Yummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients—use mozzarella, pepperoni or any combo you like. —Maria Simmons, Rio Rancho, New Mexico
Ingredients
1 small zucchini, chopped
1 cup cubed provolone cheese (1/2-inch)
1 cup cubed hard salami (1/2-inch)
1 cup chopped fresh broccoli
1 medium tomato, seeded and chopped
12 pimiento-stuffed olives, chopped
12 pitted ripe olives, chopped
4 green onions, chopped
Garlic Minced 3 cloves
6 romaine leaves
6 whole wheat tortillas (8 inches)
2 Tablespoons of Vanilla Greek yogurt
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Directions
In a large bowl, combine the first 11 ingredients. To serve, place a romaine leaf on each tortilla; top with filling. Fold up bottom and sides of tortilla, securing with a toothpick, if desired.
Nutrition Facts 1 wrap: 373 calories, 21g fat (6g saturated fat), 31mg cholesterol, 1298mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 15g protein.
Sicilian Overstuffed Sandwich Wedges
For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. —Pat Powell, Wooster, Ohio
Ingredients
1 round loaf (1 pound) unsliced Italian bread
1/2 cup pitted Greek olives, sliced
1/2 cup chopped pimiento-stuffed olives
1/4 cup minced fresh parsley
1/4 cup olive oil
1 tablespoon fresh oregano leaves
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 cup sliced pepperoncini ***Optional****
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/4 pound sliced pepperoni
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Directions
Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use).
In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top.
Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.
Editor’s Note: This recipe was tested with Vlasic roasted red pepper strips. Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutrition Facts 1 wedge: 434 calories, 27g fat (8g saturated fat), 36mg cholesterol, 1410mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 15g protein.
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia
Ingredients
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, divided
1 pound lean beef top sirloin steak, cut into 1/2-inch cubes
1 tablespoon canola oil
2 cups sliced fresh mushrooms
2 cans (14-1/2 ounces each) reduced-sodium beef broth
2 medium carrots, sliced
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/2 cup quick-cooking barley
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Directions
In a shallow dish, combine the flour, salt and 1/8 teaspoon pepper. Add beef and turn to coat. In a Dutch oven, brown beef in oil over medium heat until the meat is no longer pink. Remove beef and set aside.
In the same pan, saute mushrooms until tender. Add the broth, carrots, garlic powder, thyme and remaining pepper; bring to a boil. Add barley and beef. Reduce heat; cover and simmer for 20-25 minutes or until the meat, vegetables and barley are tender.
Nutrition Facts 1-1/4 cups: 306 calories, 9g fat (2g saturated fat), 50mg cholesterol, 748mg sodium, 25g carbohydrate (3g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Ingredients
1 package (16 ounces) angel food cake mix
3/4 cup canned vanilla frosting
1 cup sweetened shredded coconut
1 teaspoon coconut extract
1/2 teaspoon rum extract
48 lollipop sticks
2-1/2 pounds white candy coating, melted
Lightly toasted sweetened shredded coconut
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Directions
Prepare and bake cake mix according to package directions. Cool completely on a wire rack.
In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm.
Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts 1 cake pop: 188 calories, 8g fat (7g saturated fat), 0 cholesterol, 92mg sodium, 29g carbohydrate (25g sugars, 0 fiber), 1g protein.
When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. —Jane Ozment, Purcell, Oklahoma
Ingredients
1/2 cup sliced fresh strawberries
1 tablespoon sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons olive oil
4 boneless skinless chicken breast halves (6 ounces each)
ASSEMBLY:
1 package (10 ounces) hearts of romaine salad mix
1 cup cooked gemelli or spiral pasta
1 small red onion, halved and thinly sliced
1 cup sliced fresh strawberries
1/2 cup glazed pecans
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Directions
Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side.
Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
Nutrition Facts 1 serving: 450 calories, 20g fat (3g saturated fat), 94mg cholesterol, 492mg sodium, 29g carbohydrate (13g sugars, 4g fiber), 39g protein.
Dinner
Not only is this attractive salad easy to make, but it is, delicious, light and filling as well.—Michelle Ashton, St. Johns, Arizona
Ingredients
2 packages (9 ounces each) refrigerated cheese tortellini
2 packages (6 ounces each) fresh baby spinach
1 package (22 ounces) frozen grilled chicken breast strips, cut into 1-inch pieces
12 slices red onion, halved
1 cup dried cranberries
1 cup (4 ounces) crumbled feta cheese
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon tomato paste
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon salt
1/4 cup grated Parmesan cheese
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Directions
In a large saucepan, cook tortellini according to package directions. Meanwhile, in a large bowl, combine the spinach, chicken, onion, cranberries and feta cheese. Drain pasta. Cool for 5 minutes. Add to spinach mixture.
For vinaigrette, in a small bowl, whisk the oil, vinegar, tomato paste, garlic, oregano, salt and pepper. Pour over spinach mixture; gently toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts 2 cups: 432 calories, 17g fat (6g saturated fat), 74mg cholesterol, 820mg sodium, 43g carbohydrate (12g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.
I reworked this recipe from an original that called for vodka and heavy whipping cream. My friends and family had a hard time believing a sauce this rich, flavorful and creamy could be light. —Margaret Wilson, Hemet, California
Ingredients
1 package (16 ounces) penne pasta
2 tablespoons butter
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1-1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
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Directions
In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large nonstick skillet, heat butter over medium heat; saute onion until lightly browned, 8-10 minutes. Add herbs and salt; cook and stir 1 minute. Add 1 cup cream, wine and tomato paste; cook and stir until blended.
Mix flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese. Stir into pasta. Serve with remaining cheese.
Nutrition Facts 1 cup: 335 calories, 10g fat (6g saturated fat), 34mg cholesterol, 431mg sodium, 47g carbohydrate (4g sugars, 2g fiber), 12g protein.
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
Ingredients
3 pounds fresh asparagus, trimmed
12 medium leeks (white portion only), halved lengthwise
4-1/2 teaspoons olive oil
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
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Directions
Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables.
Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts 1 serving: 83 calories, 2g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Hunter sauce is a rich brown sauce with an accent of tomato. —Taste of Home Test Kitchen
Ingredients
4 cups uncooked extra-wide egg noodles
1-1/2 pounds sliced fresh mushrooms
3 tablespoons butter
1 cup dry red wine
1 tablespoon cornstarch
1-1/4 cups vegetable broth
3 tablespoons tomato paste
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Directions
Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes.
In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.
Nutrition Facts 1 cup: 330 calories, 11g fat (6g saturated fat), 59mg cholesterol, 427mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 11g protein.
I keep fighting my battle; you are the oxygen to my veins and circulatory system! I fell apart today because I love you so much it comes out in the form of tears from the broken hearted.
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