To the ones I love the Aikmans, O.C.O. Captains & the young adults and ocs of 270,041 Menu Today
- Katherine Victoria Vananderland
- Jul 11, 2021
- 13 min read
I have had the worst day of my life and right now I am rebuilding my way back. Mondays are difficult and we will own Monday because it was supposed to be our day today so now is the time of total takeover for the Aikmans. I cannot believe that someone would try and brainwash me to commit suicide I am so pissed off at the person who did that. I would never do that to myself or to the family I love; I was fighting some aggressive cancer in my head and I didn't put it there and, God didn't intend for it to be there because It is gone now that I slept it off so if I am behind Sunday it's because I got rid of the brain cancer they put on me. I am here for the long haul, and I am here to meet the Aikman family when God ordains it because I am nothing without the Young Adults, OCS, or the Original Copy Officer Captains. You are all equally important and I want you to know I love you a valentines day dinner something for everyone.
I absolutely love this slow cooker oatmeal. The steel cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas
Ingredients
6 cups water
1-1/2 cups steel-cut oats
1-1/2 cups unsweetened applesauce
1/4 cup maple syrup
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 large apple, chopped
Optional: Sliced apples, toasted pecans and additional maple syrup
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Directions
In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.
Test Kitchen tipsKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).
Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.
My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
Ingredients
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Optional: Butter and maple syrup
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Directions
In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Ingredients
2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese
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Directions
In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado
Ingredients
1 large tart apple, peeled and diced
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
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Directions
In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties.
In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.
Nutrition Facts 1 sausage patty: 92 calories, 5g fat (1g saturated fat), 38mg cholesterol, 328mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.
Yogurt & Honey Fruit Cups
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
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Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
Lunch Menu
We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Ingredients
9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley
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Directions
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts 1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g protein.
I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. —Katherine Robinson, Glenwood Springs, Colorado
Ingredients
2 pounds sea scallops
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
WHITE WINE REDUCTION:
1/2 cup white wine or chicken broth
1/3 cup orange juice
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Greek Yogurt w/ Honey
1 garlic clove, minced
3 tablespoons cold butter, cubed
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Directions
Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.
Nutrition Facts 4 scallops with 2 tablespoons sauce: 181 calories, 9g fat (3g saturated fat), 49mg cholesterol, 524mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 fat.
For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. —Jane Rossen, Binghamton, New York
Ingredients
2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon zest
8 scallop shells
1/3 cup dry bread crumbs
2 tablespoons butter, melted
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Directions
Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid.
Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside.
For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet.
Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.
Nutrition Facts 1 serving: 250 calories, 13g fat (8g saturated fat), 69mg cholesterol, 764mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 21g protein.
Scallops and zucchini put a creative and tasty twist on the traditional caprese recipe. The red and green colors make it perfect for the Christmas season. —Roxanne Chan, Albany, California
Ingredients
1 medium zucchini
12 sea scallops (about 1-1/2 pounds)
4 tablespoons olive oil, divided
1/4 cup chopped roasted sweet red peppers
1 tablespoon pine nuts, toasted
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon dried currants
1 teaspoon capers, drained
1/4 teaspoon grated lemon zest
Watercress, optional
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Directions
Cut zucchini into 1/3-in.-thick slices; place in a steamer basket over 1 in. of water. Bring to a boil; cover and steam for 1-2 minutes or until crisp-tender.
Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.
To serve, place zucchini slices on a serving plate. Layer each with a scallop half, some chopped roasted pepper and a scallop half. In a small bowl, combine the pine nuts, lemon juice, garlic, currants, capers, mustard, lemon zest and remaining oil; spoon over stacks. Garnish with watercress if desired.
Nutrition Facts 1 appetizer: 98 calories, 5g fat (1g saturated fat), 18mg cholesterol, 120mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1 fat.
Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
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Directions
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Nutrition Facts 1 serving: 175 calories, 14g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1 vegetable, 1/2 starch.
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. —Trisha Kruse, Eagle, Idaho
Ingredients
1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
2 small red potatoes, halved and thinly sliced
1-1/2 cups sliced sweet onion (1/2 inch thick)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 large eggs
1/2 cup 2% milk
1 cup finely chopped fully cooked ham
3 garlic cloves, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
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Directions
Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway.
Meanwhile, whisk eggs, milk and remaining salt and pepper until blended.
Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil.
Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts 1 piece: 204 calories, 12g fat (4g saturated fat), 148mg cholesterol, 665mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.
My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas
Ingredients
2 tablespoons butter
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
6 ounces fresh baby spinach (about 8 cups)
1 cup cherry tomatoes, halved
Lemon halves
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup sliced almonds, toasted
Shredded Parmesan cheese, optional
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Directions
In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat.
To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 1 serving: 201 calories, 10g fat (4g saturated fat), 153mg cholesterol, 291mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
Dinner Menu:
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 Tips It’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 grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
Ingredients
1 bunch romaine, torn (about 8 cups)
1/2 cup pomegranate seeds
1/2 cup chopped pecans or walnuts, toasted
1/2 cup shredded Parmesan cheese
1 large Granny Smith apple, chopped
1 tablespoon lemon juice
1/4 cup olive oil
1/4 cup white wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
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Directions
In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad.
In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
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 cup: 165 calories, 13g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable.
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. —Penny Davis, Newman Lake, Washington
Ingredients
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon butter
3 tablespoons honey
2 tablespoons finely chopped pecans
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Directions
Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings.
In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.
Nutrition Facts 1 chicken breast half : 382 calories, 15g fat (5g saturated fat), 109mg cholesterol, 436mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 35g protein.
Cool, fruity and creamy, these gelatin valentine cut outs are noticeably richer than plain gelatin. They're a fun finger food that can be easily cut into whichever shape you'd like for any holiday or theme. —Annette Ellyson, Carolina, West Virginia
Ingredients
2 packages (6 ounces each) cherry or raspberry gelatin
2-1/2 cups boiling water
1 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
3 teaspoons vanilla extract
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Directions
In a bowl, dissolve gelatin in water; set aside for 30 minutes. In a small bowl, whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. dish. Chill until set. Cut into cubes or use a heart-shaped cookie cutter.
Nutrition Facts 1 piece: 72 calories, 0 fat (0 saturated fat), 1mg cholesterol, 63mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.
This creamy fruit soup makes a perfect summertime treat for family and friends. The strawberry base with a hint of orange appeals to all palates! —Paula Pelis, Lenhartsville, Pennsylvania
Ingredients
2 quarts fresh strawberries, divided
1/2 cup water
5 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange zest
1 cup heavy whipping cream
Fresh mint and additional strawberries, optional
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Directions
Mash half of the strawberries with a potato masher or fork; set aside.
In a blender, combine remaining strawberries, water, sugar, flour and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.
Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired.
Nutrition Facts 1 cup: 360 calories, 23g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 39g carbohydrate (30g sugars, 7g fiber), 3g protein.
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