CINNAMON APPLE PIE
1 9” pie crust
1 tbls melted butter
2 tsp cinnamon
FILLING
2 cans apple fruit filling
1 stick butter
1 cup flour
1 cup brown sugar
ICING
1/2 cup powdered sugar
1/4 tsp vanilla
1/4 tsp cinnamon
2 tsp milk
Unroll pie crust. Brush crust with melted butter and sprinkle with cinnamon. Roll up tightly and slice into 1/2 inch rounds, like mini cinnamon rolls. Press evenly in bottom and sides of pie plate. Pour 2 cans apple pie filling over crust. Combine flour, butter and brown sugar until crumbly. Sprinkle crumbles over pie filling. Bake at 400 for 30 minutes until top and crust are golden brown and filling is bubbly. Remove and cool. Whisk powdered sugar, vanilla, cinnamon and milk together. Drizzle over cooled pie.
CREAMY TURKEY PASTA
3 cloves minced garlic
2 tbls butter
1/3 cup bread crumbs
2 tbls chopped parsley
3/4 cup chopped celery
1 cup cream
3 cups shredded cooked turkey
1 tsp sage
8 oz linguine pasta, cooked and drained
1/2 cup Parmesan cheese
Salt and pepper
Melt 1 tbls butter. Saute 1/2 of the garlic for 30 seconds. Add bread crumbs and cook until golden brown. Add parsley and transfer to small bowl. Melt 1 tbls butter in skillet, add celery and remaining garlic, cook for 5 minutes. Add cream, simmer for 3 minutes. Add turkey and sage. Stir until heated. Toss with pasta. Add salt, pepper and cheese, stirring to blend. Top with bread crumbs.
BLACK BEAN AND CORN SOUP
1 tbls olive oil
1 chopped onion
1 chopped green pepper
1 stalk chopped celery
2 minced garlic cloves
1 tsp oregano
1 tsp cumin
1/2 tsp thyme
Dash cayenne
4 cups reduced sodium chicken broth
1 14 oz can chopped tomatoes
1 can black beans
1 cup canned corn
1/4 cup chopped cilantro
Saute vegetables in oil. Add broth, tomatoes; bring to a boil. Simmer for 20 minutes. Add remaining ingredients and simmer until tender.
PORK CHOPS WITH HONEY AND THYME
1/2 cup low sodium chicken broth
1 tbls honey
1 tbls cider vinegar
1 tsp cornstarch
1 pound boneless pork chops, trimmed
2 tsp oil
Pepper
3 green onions, sliced
1/2 tsp thyme
Combine broth, honey, vinegar and cornstarch. Set aside. Saute pork chops in hot oil, 1 minute per side until browned. Season with salt and pepper. Remove to plate. Reduce heat. Add onions and thyme, stirring for 30 seconds. Stir in broth mixture, cook 1 minute until thick. Add pork and cook for 2 minutes.
FRENCH BASIL CHICKEN
1 tbls olive oil
2 chopped onions
4 cloves minced garlic
1 tsp fines herbs
Salt and pepper
1 tbls flour
1/2 cup white wine
14 oz can diced tomatoes
1 cup reduced sodium chicken broth
1 can artichoke hearts, drained and quartered
2 cups diced bell pepper
3 pounds boneless chicken breasts
1/2 cup chopped basil
Saute onions and garlic in oil. Add seasonings and cook for 1 minute. Add flour, cook for 1 minute. Add wine, broth and tomatoes; bring to a boil. Add artichokes and remove from heat. Arrange chicken in slow cooker. Cover with tomato mixture and cook on low for 4 hours. Stir in bell pepper and basil. Cook on high for 30 minutes or until peppers are tender.
BLACK BEAN MANGO SALSA
(low in everything bad. I love this recipe)
15 oz can black beans, rinsed and drained
1 ripe mango, peeled and cubed
3 green onions, chopped
1 bell pepper, diced
1 avocado, peeled and cubed
15 oz can shoe-peg corn, drained (optional)
Juice of 1 lime
1/2 cup red Russian dressing OR olive oil and balsamic dressing
Gently combine all ingredients. Gently toss with dressing. Chill and serve with Triscuits.
