Fun Fall Lunches

    By: Jacqueline Gomes, RDN, MBA

    From pumpkin spice to apple cider, fall is in full swing! As the weather begins to change much like the leaves, embrace warmer meals and seasonal produce to maximize nutrition.

    • Soups are a delicious way to get more vegetables in your diet. Amy’s organic soups make it easy, convenient and nutritious.
    • Apples can go from baked to apple sauce to dipped in nut butter. Choose seasonal fruits such as apples and pears to maximize flavor and nutrition.
    • Easy fall lunches such as soup & sandwiches, grilled panini’s and rice & veggie bowls take the guesswork out of creating warm and satisfying meals.

     

    Canned soups can sometimes get a bad rap, but canned soups can be a great choice for convenience, ease of prep and nutrients.

    • Choose broth-based soups loaded with vegetables like Amy’s Lentil Vegetable soup or minestrone.
    • Choose light in sodium if you’re watching your sodium intake.
    • Pair your veggie soup with a protein rich sandwich to round out your meal.

     

    Soup & Apple-Brie Grilled Cheese

    a soup and a apple brie grilled cheese

    Soup & sandwiches go together like two peas in a pod! Choose any Amy’s soup you enjoy most, I’m going to go with a fall inspired Butternut Squash Soup to pair with this creamy apple grilled cheese.

    Prep: 8 minutes total

    Makes: 2 Servings

     

    Ingredients:

    • 2 Slices Arnold’s Whole Grain Bread
    • 2 ounces Fresh Mozzarella, Brie or other soft cheese, sliced
    • ½ Locally grown Apple, sliced thin
    • Cooking spray or butter

     

    Directions:

    1. Use cooking spray or butter to grease one side of each slice of bread. Set aside.
    2. Heat a skillet over low-medium heat, spray with cooking spray and place apples on pan. Cook for 1 minute each side, set aside.
    3. Lay bread slices flat (butter side down) and top with half cheese followed by apple slices and remaining cheese. Top with second sliced of bread (butter side up).
    4. Heat a skillet over low-medium heat. Place sandwich on skillet, press down on the sandwich with a spatula. Cook for about 3 minutes per side or until bread is golden brown and cheese begins to melt.
    5. Remove from heat, cut in half and serve with heated Amy’s Organic Butternut Squash Soup or your favorite variety.

     

    Nutrition information: (½ sandwich) 228 Calories; 28.5g Carbohydrate; 10g Fat; 10g Protein; 339mg Sodium; 4g Fiber

    Recipe by: Jacqueline Gomes, RDN