Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!

Apple Cranberry and Almond Coleslaw

 

Apple Cranberry and Almond Coleslaw

Ingredients:

Dressing:

  • ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
  • ¼ cup organic mayonnaise
  • ¼ cup organic honey
  • 2 tablespoon organic apple cider vinegar
  • Sea salt
  • Freshly ground black pepper

Coleslaw:

  • 6 cups packed, shredded cabbage (approx. 10 ounce package)
  • 1½ cups matchstick carrots
  • 2 large organic Gala apples, cut into matchsticks (about 3 cups)
  • ½ cup sliced green onions
  • 1 cup slivered almonds
  • ¾ cup organic dried cranberries

Directions:

  1. Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
  2. Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!

 

Apple Cranberry and Almond Coleslaw

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Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing

My inspiration for this dish came from the news feed of my Facebook page. It was a post from “One Little Project” and they were sharing a “Tasty” video. Normally, I don’t pay attention to this, but for some reason it caught my eye. The acorn squash in the video was a deep green and my squash is a bright orange! I have never prepared this squash before, probably because I thought the vegetable would be tough to cut through and it was!

When preparing this dish, I made modifications to the original recipe. First, you don’t need to add any salt or pepper to the dressing. The sausage is salty and spicy enough; you won’t miss them! Second, I used a half an onion, instead of a whole. Third, two cloves of garlic is plenty. Fourth, I didn’t add any rosemary. Finally, I cut the amount of bread crumbs in half. My husband and I loved this dish. We thought mild tasting squash balanced out the flavorful stuffing. It was a delicious, simple and healthy fall meal!

Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing

Ingredients:

  • 1 acorn squash
  • 1 tablespoon grape seed oil or any high heat oil.
  • Sea salt
  • Freshly ground pepper
  • ½ pound sweet Italian chicken sausage
  • ½ onion, chopped
  • 2 organic celery stalks, chopped
  • 2 garlic cloves, minced
  • ½ organic baking apple (such as honey crisp), chopped
  • ½ cup Italian style bread crumbs
  • Freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Slice off approximately ¼-inch of the top and the bottom of the acorn squash. Then cut it in half. Scoop out the seeds and place on rimmed baking pan lined with foil.
  3. Brush or drizzle with squash with the oil. Season with salt and pepper to taste. Bake for 20 minutes.
  4. Using a large nonstick frying pan over medium heat, break up the sausage into small pieces. Cook meat, until it is slightly brown. Depending upon the fat content of the sausage, you may want to drain the excess fat. Transfer meat to a bowl.
  5. Using the same pan, sauté the onion and the celery over medium heat, until soft. Add garlic and cook for another minute.
  6. Add the apple and cook until it is slightly soft. Add the bread crumbs and mix thoroughly. Cook for a few minutes. Then stuff the 2 acorn halves with the dressing. Depending upon the size of your squash, there may be leftover dressing. Sprinkle with cheese.
  7. Place squash back in oven and bake for another 30 minutes at 400 degrees. Serves 2.

Acorn Squash with Sausage and Apple Stuffing

Acorn Squash with Sausage and Apple Stuffing

Curried Chicken Salad on Apple Rounds

Curried Chicken Salad on Apple Rounds

For the next 3 weeks, my family and I are doing a weight loss challenge. 6 pounds to be exact! We are trying to eliminate refined carbs as much as possible and exercise daily. So when I came across this recipe on the internet, I was really excited, because it looked so nice and tasty!

Well, I made this “sandwich” for today’s lunch for Laura and myself. It was so delicious! You can taste the curry, but it doesn’t overpower the flavors of the pecans, golden raisins, green onions, celery and parsley. The apple slices make an excellent substitute for bread. You won’t miss it at all! The only thing I did different was use romaine, instead of Bibb lettuce, because I wanted to use the romaine up. This chicken curry salad would also taste great on a bed of mixed greens! My daughter said, “This is bomb, Mom,” so it doesn’t get any better than that! This terrific recipe came from the Food Network.

Curried Chicken Salad on Apple Rounds

Curried Chicken Salad on Apple Rounds

Curried Chicken Salad on Apple Rounds

Ingredients:

  • ½ cup organic European style plain nonfat yogurt
  • 2 tablespoons organic mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 green onions, sliced
  • 1½ teaspoons curry powder
  • Sea salt
  • Freshly ground pepper
  • 2 cups cooked chicken meat, shredded
  • ¼ cup pecans, chopped
  • ¼ cup parsley, chopped and loosely packed
  • 3 tablespoons golden raisins
  • 3 large crisp red apples, Pink Lady or Honeycrisp
  • 8 small Boston or Bibb lettuce leaves

Directions:

  1. In a medium bowl, whisk together yogurt, mayonnaise, lemon juice, green onions, curry powder, ½ teaspoon salt, and a few grinds of black pepper.
  2. Add chicken, pecans, parsley, celery and raisins. Mix well. Cover and refrigerate, until ready to use. Can be stored up to 3 days.
  3. Core the apples. Cut into ¼-inch slices for a total of 16 rounds. Place a lettuce leaf on top of  the eight apple rounds, then add ¼ cup of chicken salad. Finally, top with another apple slice.  Serve immediately. 8 sandwiches/2 per person.

Curried Chicken Salad on Apple Rounds

Opal Apples

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On my bi-weekly trip to Trader Joe’s, I came across a “new” apple called Opal. It is a cross between a Golden Delicious and a Topaz and was discovered in Europe in 1999. In March 2010, the Opal brand apple made its debut in the United States and is grown exclusively by Ralph Broetje of Broetje Orchards in Washington. The conventional apples are in season from December through March, while the organic apples are available November through January. According to an article written by Tom Karst, in The Packer, Everything Produce, April 1, 2014, the Opal apple received the Non-GMO (non-genetically modified organisms) verification.

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What is unique about this variety is not only its sweetness and crispness, but the fact the apple does not turn brown after being cut. I must say that I have become a fan of this fruit and you can see how beautiful it is by the cross-section pictures. If you haven’t tasted this variety before, look for it the next time you are in the grocery store and buy a few. You won’t be disappointed! For more information about this yummy apple, click on the links below.

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http://www.thepacker.com/fruit-vegetable-news/Opal-apples-receive-Non-GMO-verification-253408971.html

http://www.opalapples.com/about.aspx

Organic Apple and Cranberry Salad

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Tis the season for apples, citrus and cranberries! My inspiration came from Cook’s Illustrated’s “Apple-Cranberry Salad with Creamy Lemon Vinaigrette,” November 1996. This salad is a wonderful mixture of flavors from the lemon zest and dried cranberries to the crunchy textures of the Granny Smith apples, celery and walnuts! It is so easy to make with ingredients commonly found in the refrigerator and pantry. I used organic Greek yogurt, instead of heavy cream, and used a little honey to sweeten the vinaigrette.

Ingredients:

  • 2 organic Granny Smith apples, peeled and cut into ¾-inch cubes
  • ½ teaspoon organic lemon zest
  • 2 tablespoons organic lemon juice
  • 3 tablespoon organic sunflower oil
  • 2 tablespoons organic Greek yogurt
  • ½ teaspoon organic honey
  • Sea salt
  • Freshly ground pepper
  • 1 large organic celery rib, thinly sliced
  • 3 tablespoons organic dried cranberries
  • 1 cup organic walnuts, toasted and coarsely chopped
  • 4 large lettuces leaves, romaine (shaped to fit plate) or butter

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Directions:

  1. In a medium bowl, toss apples with 1 tablespoon lemon juice and set aside.
  2. Using a small bowl, whisk oil, yogurt, lemon juice and zest thoroughly. Add salt and pepper to taste.
  3. Add celery, walnuts and cranberries to apple. Drizzle dressing over fruit mixture and gently mix. Spoon fruit mixture into each of the four lettuce leaves and serve. Serves 4.

http://www.cooksillustrated.com/recipes/1613-apple-cranberry-salad-with-creamy-lemon-vinaigrette?incode=MCSCZ00L0

Organic Orange and Carrot Smoothie

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This smoothie has a beautiful orange color and contains no added sugar, but the natural sweetness of the apple and orange. It provides 2½ servings of your daily fruit and vegetable requirements and is full of fiber, antioxidants, and Vitamin C!

Ingredients:

  • 10 organic baby carrots
  • 1 medium organic orange, peeled and quartered
  • ½ organic Fuji apple, cored and quartered
  • ¼ cup water
  • 2 ice cubes

Directions:

Place carrots, orange, apple, water and ice cubes in blender. Blend thoroughly. Serve in tall glass.

Organic Apple and Dark Tart Cherry Cobbler

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I have always liked eating baked apples with a little cinnamon and sugar. This morning I thought about using the apples in a simple, delicious and healthy dessert. I also wanted to incorporate the frozen dark tart cherries that I had in my freezer. So I thought a cobbler would be the perfect way to use both the apples and the cherries. My husband, who is my biggest critic, loved this! Hope you do too!

Apple Filling:

  • 4 organic gala apples, peeled, quartered and thinly sliced
  • ½ teaspoon cinnamon
  • 3 teaspoons organic sugar

Mix apples, cinnamon and sugar together in a medium bowl and cook in microwave for 1½ minutes.

Cherry Filling:

  • 1 ½ cups frozen organic dark tart cherries
  • 3 teaspoons organic sugar

Blend together in a medium bowl and cook in microwave for 1 minutes:

Crumble Topping:

  • ¼ cup organic all-purpose flour or gluten-free flour
  • 3 tablespoons organic sugar
  • 2 tablespoons organic butter
  • Pinch of sea salt

Using a pastry blender, mix ingredients together in a small bowl so that you have small clumps.

Cobbler Directions:

  1. Preheat oven to 375 degrees.
  2. Using a vegetable oil and a paper towel, grease the inside of 6 (3½” x 1¾”) ramekins.
  3. Place apples along with a little juice on the bottom of each ramekin. Then add the cherries along with a little juice. Finally, sprinkle with crumble topping.
  4. Place ramekins on top of a baking sheet. Bake until topping is brown and juices are bubbling around the edges, about 35 minutes. Cool for 15 minutes. Serves 6.