Lunch for the Original Copy Officer Captains and OCS of 270,036 4/28/21

I know your limited on budget here are a few recipes that you can have for lunch today I know its breakfast again but, It is one of my favorite meals I'll work on the rest of today. Were gonna make it let Go Green Now be your driving force who can you call to tell them about the company; open up the yellow pages and find companies that sell wellness and good health mainly chiropractic I'll make a sales sheet for you. I love you I am going to work on your excell sheet right now.

TASTE OF HOME

Apple Pie Steel-Cut Oatmeal

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.

Banana Blueberry Pancakes

This blueberry pancakes recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin

Ingredients

• 1 cup whole wheat flour

• 1/2 cup all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1 large egg, room temperature, lightly beaten

• 1-1/4 cups fat-free milk

• 3 medium ripe bananas, mashed

• 1 teaspoon vanilla extract

• 1-1/2 cups fresh or frozen blueberries

• Optional: Maple syrup and sliced bananas

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• In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Editor's Note: If using frozen blueberries, do not thaw. Editor's Note If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutrition Facts 2 pancakes: 195 calories, 2g fat (0 saturated fat), 31mg cholesterol, 317mg sodium, 41g carbohydrate (19g sugars, 4g fiber), 6g protein. Diabetic exchanges: 1-1/2 starch, 1 fruit.

Spinach-Mushroom Scrambled Eggs

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, ArkansasIngredients

• 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.

Caramel Nut Breakfast Cake

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta

Ingredients

• 1 package white cake mix (regular size)

• 2 large eggs, room temperature

• 2/3 cup water

• 1/2 cup all-purpose flour

• 1/4 cup canola oil

• TOPPING:

• 1 cup packed brown sugar

• 3/4 cup chopped pecans

• 1/4 cup butter, melted

• DRIZZLE:

• 1 cup confectioners' sugar

• 1 tablespoon light corn syrup

• 1 tablespoon water

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Directions

• Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.

• In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Nutrition Facts 1 piece: 281 calories, 12g fat (3g saturated fat), 27mg cholesterol, 208mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.