Low-Calorie Apple Crisp Recipe
Need a Low-Calorie alternative for Apple Crisp? I have the perfect recipe!
When I was cleaning out the fridge while making dinner over the last weekend I came across 4 apples in the back on a shelf that weren’t exactly good for eating fresh – but plenty good enough to cook with. For some reason I had my mind set on Apple Crisp, but I wanted to make it as healthy as possible. In end I created a decadent dessert that anyone would think was as good or better tasting than real sugar-laden syrupy dripping Apple Crisp – but it was actually good for you too!
Here’s what you’ll need for ingredients:
- 4 apples
- 3-4 tbsp margarine
- 1 cup dry oats (oatmeal)
- 2 tbsp Xylitol
- 12 large marshmallows
- Ground Cinnamon and Nutmeg to taste
This is a VERY easy and quick recipe to make. Peel and core your apples. Lay the slices in an ungreased baking dish, about 9×9. Melt the margarine on top of the oats in the microwave (about 35 seconds on high). When they come out, add the Xylitol sugar substitute and mix well. Be sure not to use any other sugar substitute such as NutraSweet or Splenda – they don’t bake well and have an awful aftertastest. Xylitol is an all natural one for one sugar substitue with no aftertaste at all that tastes exactly like sugar! Drizzle the oats mixture over the apples evenly. Sprinkle apples liberally with ground cinnamon and sparingly with ground nutmeg. Place marshmallows evenly on top of the apples. Bake on 350 for 25 minutes, and when you remove from the oven the mixture should be bubbly – and the marshmallows will be a nice golden brown and just slightly crispy on the edges!
Cream of Vegetable Soup Recipe
If you’re looking for a Cream of Vegetable Soup Recipe, this concoction will keep you full for hours and hours!
The other day I had a full vegetable drawer in the fridge and it was time to clean it out. Maybe I’ve had one too many salads lately, because I was looking for something a bit different. As chance would have it, I also had about 2/3 of a gallon of skim milk that needed to be used up by weeks end – so I immediately thought of cooking up a creme based soup. This one turned out to be a bit unusual (and tasty) because usually my vegetable soups are tomato based. I was surprised when I served this recipe that every single family member ate every last drop (even the teens in the house!).
Like most soup recipes, you can interchange the ingredients and vegetables with what you have on hand or need to use up – this just happens to be how I made the recipe last night. Keep in mind that even though this is a creme based soup – I tried to keep it as healthy as possible. In addition – this is a great vegetarian recipe to make for a meatless main dish!
Ingredients for Creme of Vegetable Soup:
- 1/2 Vidalia Onion chopped
- 1/2 Zucchini chopped with skin
- 1/2 Green Pepper chopped
- 1/2 cup all purpose flour
- 2 tbsp lite margarine
- 2 tbsp olive oil
- 1 lb chopped broccoli
- 1/2 lb chopped carrots
- 2 stalks celery chopped
- 1 small bunch cauliflower chopped
- 2/3 gallon skim milk
- 2 packets powdered cheese mix
- salt and fresh ground pepper to taste
- italian seasonings to taste
- 1 tsp each thyme, rosemary, and sage
- 1 tbsp garlic powder
- 1 tbsp ground Cumin
A lot of creme soups are water based with milk added, but I’ve always made my creme soups 100% milk based whenever possible. I use skim milk, so it’s healthier, and you do have to stir a 100% milk based creme soup more often while cooking – but I think it just plain tastes better.
I start this recipe off by putting chopping up the onion, green pepper, celery, and carrots and placing in a large 4 quart pot on the stove. Add the margarine and olive oil and turn the heat to med-high. What you’re going to do here is get your vegetables soft in the butter and oil for about 5-6 minutes, stirring constantly.
Next have your milk handy and your going to sprinkle the 1/2 cup flour over the mixture in the pot while stirring it in with a spoon in the other hand. Do this until the flour is used up, and what you should end up with is a veggie mixture with flour that is clumped or balled up (but mixed well). Brown this for about 60 seconds, and then add the milk little by little, mixing as you go until the entire 2/3 gallon is gone. You have now created a rue which you have turned into the base for your creme soup.
Next I add the Zucchini, Broccoli, and Cauliflower to the pot (chopped of course). I saved them until I got to this point because these are much softer vegetables that cook quickly – and there’s no point in pre-cooking them. Next I add all my seasonings, the salt, pepper, rosemary, thyme, and sage – in addition to italian seasonings, garlic powder, and cumin. These all seemed to blend very well together for this recipe and everyone loved the end taste.
Last but not least, I used 2 packets of powdered cheese. There are 2 reasons I do this. The first is – by not using real cheese I’m cutting out a lot of fat. In addition, this type of cheese is designed to get thick. Basically it’s the same powdered cheese mix you might see used in foodservice for pretzel cheese, or macaroni and cheese. It has a thickening agent (like cornstarch) that thickens up your creme soup even more – but it also gives it a real cheddar-cheesy taste without having to use real cheese or Velveeta (which you could do – just wait until the soup is nearly done cooking!).
Once I added all the vegetables I added just enough additional milk to bring the level within about 2″ of the top of my 4 quart pan. I did this to accomodate shrinkage (evaporation), since I cook this soup uncovered. You may or may not have to add milk to level it off at the end depending on how many vegetables you use and how much space in the pot they take up.
Bring the soup to boil on med-high and then turn the burner down to med-low, and cook for about an hour to hour and a half. While bringing to a boil, stir every 60 seconds – once you turn the burner down stir about every 5-8 minutes. This soup is best cooked in a teflon coated pan (better for cleanup too!).
When we ate this creme of vegetable soup – we dipped multi-grain rools freshly baked in the soup, I recommend you try my famous Enga Buns – Homemade Multigrain Rolls Recipe to go along with this!
Broccoli Bake Vegetarian Casserole Recipe
Cook this “Broccoli Bake Recipe” and you’ll be creating a casserole that’s a bit lighter than the norm – and it’s Vegetarian! Your guest might not even miss the meat! It’s easy and quick to make, and you can do something else while it’s baking in the oven! It’s also a great way to get kids to eat broccoli! If you want to experiment a little with this recipe, you could easily add 50% cauliflower, or even add some fresh green beans, carrots, peas, or even corn!
- 1 large bunch broccoli (cooked & drained)
- 1 can cream of celery soup
- 1/2 cup milk
- 1/2Â cup shredded cheddar cheese
- 1/4 cup bread crumbs
Preheat your oven to 350 degrees. Put broccoli in 10×6 casserole dish. Blend soup, milk, and cheese and pour over broccoli. Cover with crumbs and bake for 30 minutes or until bubbly.
Super Healthy Salad Recipe
If you want an easy healthy lunch this is the way to go, extra can even serve as a snack later in the day. If you don’t have a lot of time for dinner, it would be quick and taste delicious. The beauty of salad is that you can make it a zillion different ways. I tend to buy fresh veggies everytime I go to the store, and then when I make a salad I throw in just about whatever is in my fridge. Lately I’ve gotten really fond of switching up the types of lettuce I use. At the store I’ve purchased romaine, red leaf, and green leaf lettuce – and I’ve been mixing that with about a half head of chopped lettuce, and I like that mixture a lot more than just plain old iceberg lettuce.
- 1 head iceberg lettuce or 1/2 head + chopped bunch of red leaf, green leaf, or romaine lettuce
- 3 roma tomatoes (or type you like)
- 2 stalks broccoli (chopped)
- 1 stalks celery (chopped)
- 1/2 cup cucumber (chopped)
- 3 cloves garlic
- fresh ground black pepper
- 1/4 sliced red onion
- 1/2 green (or other) pepper sliced
- 1 carrot (shredded)
- extra virgin olive oil and vinegar
- 1/4 cup low fat Feta Cheese
- 2 cups grilled chicken (optional)
Chop the lettuce and tomato and place into a large bowl. Then I usually splash with extra virgin olive oil and some red wine vinegar and add some fresh ground black pepper and mix well. Then add all of your other chopped ingredients and crumbled low fat Feta cheese and mix well. Add your favorite dressing and enjoy. Some times I eat it as-is, and other times I add some Ranch or other dressing. Every now and then I like some light croutons or sliced black olives too!
OXO 10-in. Good Grips Pump Action Salad Spinner,
Price: $29.95
The problem is not washing salad greens, the difficulty lies in drying them. A wet spinach leaf, or a damp piece of Boston lettuce will turn limp in the bowl and dilute the dressing. Since oil and water do not mix, the oil will never cling to wet greens, instead it will pool in the bottom of the bowl, leaving your salad naked, rather than properly dressed. There are many ways to leave your greens high and dry and ready for dressing, but the most efficient technique is to use a salad spinner. The method works because of centrifugal force. As the basket spins the greens and the water are forced from the center to the sides, the greens are trapped against the grid, while the water flies out past the greens. The gears on this salad spinner are well-integrated and there is a brake that brings the spinner to a quick halt (no need to wait until the basket stops spinning). It also has a non-skid base that keeps the basket from sliding around on your work surface. Specifically designed for comfort and function, the soft rounded pump fits in your palm and absorbs pressure while you work. The clear base is dishwasher safe and can double as a serving or storage bowl.
Emerilware from Wusthof 6-in. Chef’s Knife
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A knife no chef should be without! A deep blade means your hand stays clear and a curved cutting edge means it can tackle a variety of cutting tasks. As with all knives from the Emerilware collection by Wusthof-Trident, this knife is made with utmost attention to precision and quality. The high carbon stainless steel blade is laser-cut and the edge is skillfully honed by hand. The non-slip black poly handle is triple riveted for durability and seamlessly fit for total hygiene. The overall balance and heft make it a pleasure to use, and it can be easily resharpened for maximum longevity.
Homemade Tortilla Chips Baked or Fried
Making homemade tortilla chips is easy – and you can make them the traditional way, or baked for a healthy alternative! You can then actually make nachos even if you’re on a diet! If you are going to make them the traditional way – it’s pretty easy:
You just need the following to get started:
- 25 Corn Tortillas
- 2 ½ Cups Oil (if frying)
Cut tortilla chips up into quarters with a knife. You can usually cut several at once, one on top of the other. Place the oil in a large saucer and place on med-high or about 350 degress (if you’re using a fryer). Use canola or peanut oil for best results. Place your tortilla slices into the hot oil and remove when brown (don’t overcook). Place chips on a plate covered with paper towel to dab grease away. Salt and serve.
If you want to go health or you’re on a diet, just cut the tortillas into quarters, and then place on a baking tray on 400 degrees and check in 5 minutes to see if they are crunchy. If not, give them a few more minutes. Remove from oven, salt, and eat!!
Tip:
If you want to add salt, add it as soon as the chips come out of the oil so it will stick better!
Best Salsa Recipe Ever
This is the “best salsa recipe” I’ve ever put together, which is why I put it on this web site about a year ago to share with you! Since I usually have a garden, we love to make fresh Salsa in the summertime – which is why I was reminded to feature this recipe again! There’s nothing better than making this fresh with the family and eating it all up together!
You want a quick snack? Grab yourself some good tortilla chips from the store and get ready to make the best (and easiest) Salsa ever. It doesn’t take that long, the taste is greate, it’s easy to customize to your liking, and best of all – you can keep it in the fridge for awhile to eat throughout the week! So – let’s hop to it! Go to the store, get our ingredients, and use this recipe:
2 lb’s Tomatoes (I like Roma, use what you prefer)
1 bunch fresh cilantro
1 Lemon
1 Lime
1 clove of fresh garlic
1 med red onion
1 can white sweet corn
1 or more can jalapeno pepper (or other kind, depending on what you like)
1 green bell pepper
OK – now here’s where you’re gonna make this Salsa “to taste” – as the way you like it. Cut, cure, and chop the tomatoes. Cut and dice half (or more) of the onion depending on what you like – same for the bell pepper. Now use the amount of (hot) peppers you feel comfortable with. Maybe you want one jalapeno – maybe four. I would recommend 3-4 cloves of fresh garlic (minced), but this depends on how much you like garlic. As you go (throwing this all in a mixing bowl), drop in about 2 teaspoons of salt, the entire (drained) can of sweet corn, about 1/4 cup of chopped cilantro (or more), and the juice from 1/2 a lemon and 1/2 a lime. Then mix it all up in the mixing bowl.
Now if you like a rough salsa, more like a “Pico de Gallo” you are done! If you like a smoother salsa – drop the mixture in your blender or food processor and “pulse” until it’s the consistency you desire. In the end – you should have one of the greatest tasting Salsa’s ever! Got a suggestion for this recipe, or a better Salsa recipe of your own – please comment below now!
Rick Bayless 20×13.7-in. Mexican Kitchen Chip and Salsa Serving Set, Pacifica/Sol/Cilantro Green
Price: $49.95
This deep ceramic bowl is perfect for chips. Comes with a removable ceramic salsa bowl and pedestal. The large vessel may also be used as a serving tray. Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America, and now he is launching the Mexican Kitchen.
Great Salsa Book
Price: $11.96
Whatever your mood, whatever you’re cooking, you can find a salsa to match. Color photos.
Ranch Pasta Salad Recipe
This Ranch Pasta Salad Recipe just screams “summertime” doesn’t it? It’s great anytime, but when you’re going to barbecue, cook outside, have a picnic, go to the lake or the park, or have family and friends over – you almost just have to have a big bowl of pasta salad on hand – don’t you? This recipe is just something I developed over time, and it’s a combination of things I loved. We always enjoyed the macaroni salad from the deli because it had nice big chunks of cheese in it. But we also like broccoli and black olives a lot. That combination of kind of the soft and crunch, tart olive and sweet carrot – it all blends together for an awesome pasta salad with ranch dressing that everyone will want you to make every time!
- 1 16 oz. box rotini noodles
- 1 block colby cheese (cubed)
- 1 cup broccoli (chopped)
- 1 can olives (sliced)
- 1 carrot (shaved)
- 1 1/2 cup ranch dressing
- salt and pepper to taste
Cook noodles according to package directions and allow to cool. Mix all ingredients together in large bowl and season with salt and pepper to taste. Can be eaten warm or chilled. Refrigerate leftovers.
Simply Salads: More than 100 Creative Recipes You Can
Price: $16.48
Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as: Mandarin Chicken Salad with Toasted Sesame Vinaigrette Classic Caesar Salad with Herb Croutons Spinach Salad with Roasted Cherry Tomatoes Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.
OXO 10-in. Good Grips Pump Action Salad Spinner,
Price: $29.95
The problem is not washing salad greens, the difficulty lies in drying them. A wet spinach leaf, or a damp piece of Boston lettuce will turn limp in the bowl and dilute the dressing. Since oil and water do not mix, the oil will never cling to wet greens, instead it will pool in the bottom of the bowl, leaving your salad naked, rather than properly dressed. There are many ways to leave your greens high and dry and ready for dressing, but the most efficient technique is to use a salad spinner. The method works because of centrifugal force. As the basket spins the greens and the water are forced from the center to the sides, the greens are trapped against the grid, while the water flies out past the greens. The gears on this salad spinner are well-integrated and there is a brake that brings the spinner to a quick halt (no need to wait until the basket stops spinning). It also has a non-skid base that keeps the basket from sliding around on your work surface. Specifically designed for comfort and function, the soft rounded pump fits in your palm and absorbs pressure while you work. The clear base is dishwasher safe and can double as a serving or storage bowl.
Penne Pasta with Zucchini and Summer Squash Recipe
With my “Penne Pasta with Zucchini and Summer Squash Recipe” you can lose weight and go vegetarian all in the same meal!
This healthy recipe will help you do all kinds of things at once. If you want to lose weight you have to learn to eat a big lighter at sometimes, and there’s no better way than to eat a vegetarian meal about once a week for your main dish. This recipe is easy to make, has little prep time, and the leftovers go great in your lunchbox the next day.
Ingredients to get started:
- 1 lb Penne Pasta
- 1 medium fresh Zucchini (about 10″ long and 2″ around)
- 1 fresh yellow summer squash (same size as zucchini)
- About 4-5oz freshly grated Parmesan Cheese
- About 1 cup sliced black olives
- 2 freshly chopped garlic cloves
- 1/4 Extra Virgin Olive Oil, and 2 tbsp
- fresh ground pepper
- salt to taste
So, to get started place 2 quarts of hot water in a 4 quart pan on the stove on high heat to boil. Throw a dash of salt in there. While it’s coming to a boil, cut off the ends of your zucchini and squash and cut lengthwise. Then, hold those 2 slice together and slice in 1/4″ slices like a cucumber to both the zucchini and the squash. Chop up your 2 garlic cloves and set aside. In a medium sauce pan place the veggies (except garlic) about about 2 tbsp of olive oil on medium heat. You’re going to cook and stir them about 6-8 minutes.
When the water boils add the Penne Pasta. Stir every minute or so, it should be done just about the time the zucchini and squash are cooked, or just a minute or two after. Drain the pasta, place back in pan after rinsing and draining, and add the 1/4 cup olive oil, olives, and garlic, and stir. Add the zuchinni and squash and mix well. Add the Parmesan cheese and mix well one last time. This can feed 6+ depending on the size of your serving dishes (and appetites). Once the dish is plated, grind some fresh black pepper on top and serve!
Of course with a dish like this there are countless things that you could add, but I find sometimes simplicity is best. The taste of the pasta with the cheese and sweetness of the squash and tartness of the black olive is the perfect contrast.
This recipe is part of my quest to find the fastest weight loss diet.
Vegetarian Pasta
Price: $12.98
Sale! Whatever your taste & time allow, you’ll find something to love among these 200 stylish recipes, including many from the Far East. Color photos. 176 pgs. Hard
Homemade Applesauce Recipe
Applesauce from the store is great, but this homemade applesauce recipe will make you never want to buy it again! It’s easy to make make home made applesauce in your blender or food processor, and what easier way to get rid of excess apples? Since it’s fresh with no preservatives, it’s healthier for you and retains more of the original vitamins of the apple!
- 2 small apples
- 2 Tbsp. lemon juice
- 2 tsp sugar.
- 2 pinches cinnamon
Peel apples and dice, then put apples and lemon juice in food processor (also works in blender) and blend until smooth. Pour into bowls and mix in sugar and cinnamon. Serves 2.
Pomona’s Table; Apple Recipes and Orchard Lore
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This book draws upon the apple’s rich culinary tradition, and the folk cooking of his Appalachian heritage, to present an engaging, lavishly illustrated companion to apple and cider cookery. Full color.
Roasted Potatoes With Veggies Recipe
There are so many different ways to make a good dinner, and roasted potaties with veggies go with just about anything. This can be either side or main dish, and it can of course be vegetarian, or not. It requires minimal prep time, and the variations are just about endless. These are very good and go well as a side dish to just about any main dish.
- 5-6 medium russet potatoes
- 1 bag frozen (or 1lb fresh) vegetables (thawed)
- Italian seasoning
- garlic powder
- onion powder
- salt and pepper to taste
- olive oil
Preheat oven to 375 degrees. Cut the potatoes into chunks and place into a bowl, place vegetables into bowl with potatoes and cover with olive oil (not too much just enough to cover them). Mix throughly so olive oil coats everything. Lightly sprinkle potatoes with italian seasoning, garlic powder, onion powder, salt, and pepper, you want enough of all the seasonings, but not too much of anything (although you want a bit more of italian seasoning then anything else). Pour into a 3 quart casserole pan and place into oven. You can stick just about any kind of meat in the middle of the pan to create a stunning and tasty main dish, from some fresh chicken breasts, to a few porkchops, a chopped steak, london broil, or even a Tuna or Salmon steak. Bake for 60-90 minutes (until potatoes are soft), stopping halfway through to check and see if your potatoes need a bit more olive oil and stir them, so no sticking occurs. Serves about 4-6, and I usually cover the pan with foil before putting it in the oven.
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Roast It! Good Housekeeping Favorite Recipes: More Than 140 Savory Recipes for Meat, Poultry, Seafood & Vegetables
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Roasting is a great way to prepare a scrumptious dinner with a minimum of fuss, put the food in the oven and it virtually cooks on its own. The experts at Good Housekeeping show how to get superb results every time: crispy brown chicken, moist and succulent fish (they’ll tell you exactly how to time it), sweet and tender vegetables, and more. With over 140 triple-tested recipes in a concealed spiral format–some of which have been handed down for generations–there’s something for every occasion, from a weeknight supper to a show-stopping holiday feast. There’s nothing on the market to equal this mouthwatering recipe collection.
Reasons to Roast: More Than 100 Simple and Intensely Flavorful Recipes
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Flavor, ease, healthfulness-these are just a few of the reasons to roast. Whether it’s turkey or beef for the holiday table, or fish, vegetables or even fruit for the fast everyday meals, the results are always succulent. Roasted meat gets a tasty, browned crust, while fish becomes incomparably moist, ready in just a few minutes. Vegetables take on fuller, more concentrated flavors. Fruits develop complex overtones. And the most you have to do is occasionally stir. Recipes include: –Asian Honey-Roasted Peanuts –Roasted Shrimp in Lemony Garlic Butter –Roasted Cornish Game Hens with Gingered Orange Glaze –Roasted Onion and Leek Soup –Roasted Asparagus with Parmesan –Prime Rib of Beef with Shiitake Mushroom Sauce –Roasted Potato Cakes –Roasted Butterflied Leg of Lamb with English Mint Sauce –Roasted Portobello Mushroom and Arugula Salad –Roasted Pineapple
