Menu Made for the Aikman's; I love you Breakfast, Lunch, and Dinner for you:
- Katherine Victoria Vananderland
- Jun 26, 2021
- 11 min read
It has been a long day for you and I want to make you a menu that has good food and I pray ahead and in advance for your today to be better. Sunday is the lords day and we will over come! They changed the font for wix. Its a good as I can Vegan Menu, we cannot trust compromised food so I found things that might over come them. It was my first attempt to make a vegan menu. It is like the Fruitopia meal. Enjoy the motivational words to split up each meal. I love you, and nothing is going to separate our love.
Molasses and spices turn an ordinary pancake mix into a special breakfast. These are so easy to make that you can have them any day of the week. —Trina Stewart, Yacolt, Washington
Ingredients
2 cups complete pancake mix
4 teaspoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups water
Maple syrup, optional
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Directions
In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.
Nutrition Facts 3 pancakes: 248 calories, 2g fat (0 saturated fat), 0 cholesterol, 972mg sodium, 54g carbohydrate (10g sugars, 1g fiber), 5g protein.
Easy Homemade Chunky Applesauce
Here's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey
Ingredients
7 medium McIntosh, Empire or other apples (about 3 pounds)
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon almond or vanilla extract
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Directions
Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a large saucepan. Add remaining ingredients.
Bring to a boil. Reduce heat; simmer, covered, until desired consistency is reached, 15-20 minutes, stirring occasionally.
Nutrition Facts 3/4 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 36g carbohydrate (33g sugars, 2g fiber), 0 protein.
A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois
Ingredients
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon onion powder
Dash pepper
6 tablespoons olive oil
4-1/2 teaspoons minced fresh basil
1 cup cubed fresh pineapple
1 cup sliced fresh strawberries
1 cup sliced peeled kiwifruit
1 cup seedless watermelon balls
1 cup fresh blueberries
1 cup fresh raspberries
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Directions
Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add oil in a steady stream. Stir in basil.
In a large bowl, combine the fruit. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts 3/4 cup: 145 calories, 11g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic exchanges: 2 fat, 1 fruit.
TASTE OF HOME
Since it's not sticky, this is a tasty, nutritious snack that's perfect to take along on whatever trail you travel. In pioneer days, fruit leather was made by thinly rolling fruit and drying it in the sun. —Patsy Faye Steenbock, Riverton, Wyoming
Ingredients
8 ounces dried apricots
2 tablespoons sugar
1 drop almond extract
Confectioners' sugar
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Directions
Place apricots in a small saucepan and cover with water by 1 in. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until soft. Drain and cool slightly.
Place apricots in a blender; add sugar. Cover and process until smooth. Add extract.
Preheat oven to 175°. Line two 15x10x1-in. baking pans with silicone baking mats. Spoon half of apricot mixture onto each baking mat, spreading to form a 12x8-in. rectangle; repeat with remaining fruit. Bake 2 to 2-1/2 hours or until almost dry to the touch. Cool completely on a wire rack.
Transfer to a cutting board; dust both sides with confectioners' sugar. Cut into 1/2x8-in. strips; roll up. Store in an airtight container in a cool, dry place.
Editor's Note: If baked fruit sticks to the knife, air-dry for 15-20 minutes, then slice and roll.
Nutrition Facts 1 piece: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
OCS MENU FOR THEM
Lunch Menu
I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken tenders with your favorite dipping sauce. —Genny Monchamp, Redding, California
Ingredients
2-2/3 cups crushed saltines (about 80 crackers)
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 tablespoon onion flakes
1 large egg
1 cup whole milk
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Extra Virgin Olive Oil for frying
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Directions
In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts 4 ounces cooked chicken: 388 calories, 19g fat (3g saturated fat), 98mg cholesterol, 704mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 28g protein.
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
Ingredients
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 cans (14-1/2 ounces each) chicken broth
1 cup half-and-half cream
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Directions
In a large saucepan, heat butter over medium-high heat; sauté mushrooms and onion until tender.
Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
Quick Cream of Mushroom Soup Tips How do you thicken cream of mushroom soup? In this cream of mushroom soup recipe, we use flour to thicken the soup, but there are plenty of handy ways to thicken soups and sauces. For gluten-free options, you could use cornstarch or arrowroot. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated, and the sauce starts to thicken.Can you eat cream of mushroom soup by itself? You can eat this cream of mushroom soup by itself, with a crusty roll, or use it as a base for other delicious dishes that start with cream of mushroom soup.Can homemade cream of mushroom soup be frozen? We don’t recommend freezing most dairy-based soups, like this cream of mushroom soup, as they can taste—and look—grainy once reheated. Research contributed by Catherine Ward, Taste of Home Culinary Assistant
Nutrition Facts 1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
Ingredients
1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs
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Directions
Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Test Kitchen TipsIt’s usually cheaper to buy cheese in blocks rather than already shredded. So purchase large quantities of cheddar, Monterey Jack and mozzarella, then use a food processor to shred it. Store the shredded cheese in the freezer so you have it when you need it. Add some sugar to the salted water when cooking macaroni or spaghetti, the noodles have much more flavor. Check out these yummy cheddar cheese recipes.
Nutrition Facts 1 serving: 309 calories, 20g fat (13g saturated fat), 60mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine
Ingredients
1/2 cup butter, softened
3/4 cup plus 3 tablespoons sugar, divided
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon brown sugar
2 teaspoons ground cinnamon
2 cups vanilla ice cream
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Directions
Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets.
Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.
Nutrition Facts
1 ice cream sandwich: 182 calories, 8g fat (5g saturated fat), 34mg cholesterol, 122mg sodium, 26g carbohydrate (16g sugars, 1g fiber), 2g protein.
Dinner for the Aikman OCS Family
Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
Ingredients
3 cups cold mashed sweet potatoes (prepared without milk or butter)
1 cup sugar
3 large eggs
1/2 cup 2% milk
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons cold butter
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Directions
Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, butter, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture. Bake, uncovered, until a thermometer reads 160°, 45-50 minutes.
How to Freeze a Casserole Test Kitchen tipsStore sweet potatoes just as you would regular potatoes—in a cool, dark place for up to two weeks. Try some savory sweet potato recipes.
Nutrition Facts 1/2 cup: 417 calories, 16g fat (7g saturated fat), 94mg cholesterol, 435mg sodium, 65g carbohydrate (47g sugars, 4g fiber), 6g protein.
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk
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Directions
In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.
Nutrition Facts 1 cup: 429 calories, 16g fat (5g saturated fat), 125mg cholesterol, 1012mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein.
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Ingredients
2 large bananas, sliced
2 medium pears, cubed
1/3 cup fresh orange juice
1/3 cup unsweetened pineapple juice
3 cups cubed fresh pineapple
1-1/2 cups sliced fresh strawberries
1 cup seedless red grapes, halved
4 medium kiwifruit, peeled and sliced
2 medium mangos, peeled and cubed
2 star fruit, sliced
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Directions
In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.
Nutrition Facts 1 cup: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (22g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 fruit.
Italian Cheese Wontons
A cheesy filling gives wonton wrappers a taste-tempting, Italian twist. The hot and crisp snacks get gobbled up...no matter how many I make!—Barbara Pletzke, Herndon, Virginia
Ingredients
2 cups shredded Italian cheese blend
1 carton (15 ounces) ricotta cheese
1 large egg, beaten
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
40 wonton wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce, warmed
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Directions
In a large bowl, combine the first seven ingredients.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes.
In an electric skillet or deep fryer, heat oil to 375°.
Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.
To Make Ahead: Prepare the wonton filling the day before. Fill the wontons the day of the party; cover with damp paper towels and plastic wrap and store in the refrigerator.
Nutrition Facts 1 each: 81 calories, 5g fat (2g saturated fat), 14mg cholesterol, 117mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 3g protein.
Lasagna Dip
My lasagna noodle chips turned out great and are out-of-this-world crispy. And the dip truly tastes like rich, cheesy Italian-American lasagna. —Linda Cifuentes, Mahomet, Illinois
Ingredients
6 uncooked lasagna noodles
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Oil for deep-fat frying
DIP:
1/2 pound bulk Italian sausage
2 cups whole-milk ricotta cheese
1 cup spaghetti sauce
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup shredded Italian cheese blend
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Directions
Cook lasagna noodles according to package directions; drain. Cut noodles into 2-in. pieces; prick each piece several times with a fork. Mix Parmesan cheese, Italian seasoning and garlic powder.
In an electric skillet or deep fryer, heat oil to 375°. Fry noodles in batches 1-2 minutes or until golden brown, turning once. Drain on paper towels. Immediately sprinkle with cheese mixture.
For dip, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into fine crumbles. Stir in ricotta, spaghetti sauce, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened, stirring occasionally.
Transfer to a 1-qt. microwave-safe dish. Sprinkle with Italian cheese. Microwave, covered, on high for 45-60 seconds or until cheese is melted. Serve with lasagna chips.
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