Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/17/21

A OCS type of meal; Simple, sweet, salty, and soul fed. Enjoy this non-traditionally lunch today kind of light but, you can ad a salad, and some fruit and vegetables to round it out. I'll let you chose the one's you like today. We did it a new week ahead to conquer the market! Make your achievement list today and I'll take care of the Entrepreneur Stand Today we'll have it out before Monday.

1-2-3 Snack Mix

Ingredients

• 1 package (6.6 ounces) Goldfish cheddar crackers

• 1 package (5 ounces) dried cranberries

• 1-1/4 cups salted cashews

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Directions

• In a large bowl, combine the crackers, cranberries and cashews. Store in an airtight container.

Nutrition Facts 1 cup: 333 calories, 18g fat (4g saturated fat), 9mg cholesterol, 328mg sodium, 40g carbohydrate (15g sugars, 2g fiber), 8g protein.

Fruity Peanut Butter Pitas

My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan

Ingredients

• 1/4 cup peanut butter

• 1/8 teaspoon each ground allspice, cinnamon and nutmeg

• 2 whole wheat pita pocket halves

• 1/2 medium apple, thinly sliced

• 1/2 medium firm banana, sliced

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• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Nutrition Facts 1 pita half: 324 calories, 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.

Cinnamon-Apple Grilled Cheese

These sandwiches are great for breakfast or lunch, or even as a snack. To intensify the cinnamon flavor, try using cinnamon raisin bread instead of raisin bread. —Deborah Puette, Lilburn, Georgia

Ingredients

• 1 cup sliced peeled tart apple

• 3 teaspoons butter, softened, divided

• 1/3 cup chopped walnuts

• 1 tablespoon honey

• 3 tablespoons cream cheese, softened

• 2 tablespoons confectioners' sugar

• 1/4 teaspoon ground cinnamon

• 4 slices raisin bread

• 2 slices Muenster cheese (3/4 ounce each)

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Directions

• In a large skillet, saute apple slices in 1 teaspoon butter until tender. Meanwhile, in a small skillet, cook and stir the walnuts and honey over medium heat for 2-3 minutes or until lightly toasted.

• In a small bowl, beat the cream cheese, confectioners' sugar and cinnamon until smooth. Stir in walnut mixture. Spread over two slices of bread; layer with Muenster cheese, apple slices and remaining bread. Spread remaining butter over the outsides of each sandwich.

• In a large nonstick skillet coated with cooking spray, toast sandwiches for 1-2 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts 1 each: 518 calories, 27g fat (10g saturated fat), 45mg cholesterol, 402mg sodium, 58g carbohydrate (29g sugars, 6g fiber), 19g protein.

Satisfying Tomato Soup

After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario

Ingredients

• 2 teaspoons canola oil

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained

• 1-1/2 cups water

• 2 teaspoons brown sugar

• 1/2 teaspoon salt

• 1/2 teaspoon dried basil

• 1/4 teaspoon dried oregano

• 1/4 teaspoon coarsely ground pepper

• Minced fresh basil, optional

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Directions

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.

• Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Grilled Cheese Croutons:For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.

Nutrition Facts 1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.