Baked Apple Bites

Have you ever had a baked apple?  With all the cinnamon, brown sugar, oats and butter stuffed in an apple and baked?  They are wonderful.  This is just a smaller version of them, one I can send to school with my son in his lunch.  🙂

Baked Apple Bites

Baked Apple Bites
2 green apples, washed, cored and grated
1 cup oats
2 tablespoons melted butter
1 teaspoon lemon juice
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
a dash ground cloves

Preheat oven to 350.

Mix everything together and pack into muffin cups that have been sprayed with non stick spray.  Bake for 30 minutes.  Let cool and eat.  🙂
I baked mine in silicone mini muffin cups, if you use a larger size muffin pan you’ll need to add 10 minutes or so on the cooking time.

Note: if you want to make the original baked apples combine everything but the grated apples and lemon juice and pack into washed apples that you have cut the top off and scooped out the middle.  You can chop up the apple that you scooped out (no seeds or core) and mix it with the oat mixture (and the lemon juice).  Set the apples upright in a baking dish and put the tops back on the apples.  Bake for 30-45 minutes or until the apples start to soften.  Top with vanilla ice cream or whipped cream.

Creamy Green Salsa Chicken with Pasta

creamy green salsa chicken

This is a super easy less than 30 minute chicken recipe that tastes so good.

Ingredients
1 tablespoon butter or olive oil
2 pounds chicken thigs or breasts
1/2 of a red or white onion
1 cup green salsa
1 8oz container of low fat cream cheese
1 16oz box bow tie pasta

Bring a large pot of water to a boil for the pasta. While the water is coming up to a boil dice chicken and onion and brown in a skillet. Once chicken and onion are browned add green salsa and cook for 5 minutes. Add cream cheese to chicken onion and green salsa and stir on low heat until the cream cheese is melted. Once pasta is cooked drain and return to the pot. Pour chicken into pasta and stir. See? Totally easy! You can top with some cilantro if you like, or mix it in, I just don’t have any on hand at the moment.

And as a side dish I mixed some mango salsa with some frozen corn and zapped it in the microwave for a couple minutes until it was warm.

Side note: I couldn’t stop tasting the chicken mixture while I was waiting for the pasta to cook. If you diced the chicken really small, cooked it and instead of mixing it with pasta let it cool it would make a stellar dip for tortilla chips.

Extra side note: to make this even easier (as if it was difficult) you could use rotesserie chicken and cut the chicken’s cooking time in half. Though you’d still have to wait for the pasta to cook but you wouldn’t have to handle raw chicken.

Green Salsa Eggs

A very easy recipe, takes 5 minutes and tastes great. What more can you ask for?

Green Salsa Eggs – Serves 1
eggs 4
Ingredients
2 eggs
1 tablespoon minced onion
1-2 teaspoons minced garlic (or a small squirt of garlic in a tube like I did)
2 tablespoons green salsa (salsa verde)
1 tablespoon minced cilantro
2 tablespoons grated cheese (I used cheddar but jack would be good)
1/4 cup corn tortilla chips crumbled
1 tablespoon olive oil

eggs 1

eggs 2

eggs 3

Warm your pan over a low heat. Add olive oil, onion, and garlic. Saute for 1 minute. Add green salsa and all but a pinch of the cilantro. Saute for 1 minute. Add tortilla chips. Stir together until all the chips are coated with the salsa mixture. Add eggs and stir until cooked most of the way. Mix cheese into the egg mixture and turn off the heat. Plate up with a couple tortilla chips on the side and the rest of the cilantro on top of the eggs. Eat and enjoy!

eggs 4

Oatmeal Energy Bites

This is a recipe that I ran across, tried, and improved upon. Sorry I don’t have the link to the original but you can get the gist. It makes about 20 balls and they are 85 calories, 8 g carbs, 5 g fat and 3 g protein each. And they are very tasty. After they have sat in the fridge overnight I put them in a resealable container and snack on them here and there. Very tasty.

Ingredients

1 cup old fashioned or rolled oats

1/4 cup flax seed meal

1/4 cup almond meal

1/4 cup chocolate chips

1/4 cup dried cherries or cranberries

1/2 cup peanut butter

1 Tablespoon honey

Mix everything together. Shape into a ball about the size of a cherry tomato. Set on a plate uncovered in the fridge over night. Eat. Yum. 😉

Apple Pie Braid

I ran across a recipe for apple bread braid and it looked tasty but alas, I’m really bad at making bread. I decided to make it with pie crust (another thing I’m horrible at making but fortunately I can buy it ready to go). If you are good with bread you can try this that way though you’ll need to keep an eye on it for time as I’m not sure how long it’ll take.

Apple Pie Braid
4 granny smith apples
1/2 cup raisins or craisins
1/4 cup butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1 refrigerator pie crust
1 egg for egg wash
1 tablespoon sugar (coarse or raw sugar would be best)

Preheat oven to 375. Wash, core and dice apples and place in a saute pan with the butter and raisins/craisins. Saute on medium heat until apples start to soften up a little bit. Add spices and brown sugar and saute a couple more minutes until the sauce starts thickening up. Take off heat and let cool down to room temp.

Roll out pie crust until it’s in a large oval shape (I just rolled mine out in one direction a couple times and it went from circular to the perfect shape). Cut pretty deep strips into the pie crust (deeper than mine in the picture). Once filling is cool pour onto pie crust and start folding the strips over alternating sides. Seal up the top and bottom with a little egg wash. Then egg wash the entire pouch and sprinkle the sugar over it. Bake for 45 minutes or until the pie crust is shiny and golden brown. Let cool and cut, serve with some whipped cream or vanilla ice cream or just by itself. YUM!

apple braid step 1

apple braid step 2

apple braid step 3

apple braid baked

Clam Dip

I was looking at a post on FB and found an interesting question. What is your easiest holiday recipe? Well, mine would have to be my husband’s grandmother’s clam dip. Easy as could be and we HAVE to have it (served with ruffle chips of course) at every holiday. And it’s better if I make a double batch just in case he wants to eat all of the first one while we’re getting ready to go.

Clam Dip
1 8 oz package of cream cheese softened
1 can chopped clams, reserve liquid
1 tablespoon worcestershire sauce
1-2 teaspoons fresh lemon juice
1 green onion

In your bowl combine cream cheese, drained clams, worcestershire sauce and lemon juice. Mix until smooth. If it’s too thick you can add some of the clam juice, a little at a time, until it’s the consistency you want (remember, it’s going to get thicker as it cools in the fridge). Fold in sliced green onions and put in a tight sealing container in the fridge for at least 2 hours before serving (though it can be served right away it won’t have the full flavor).

*This works best in a food processor or a mixer but you can do it by hand if you bring the cream cheese to room temp before mixing. If you do use a food processor leave the clams out of the recipe and stir them in by hand with the green onions at the end.

Tandoori Chicken Wraps

A great way to use up left over chicken. I just happened to have tandoori chicken so I used that but you can use anything you like. Be creative, add bell pepper, or green onions, or sprouts, or cucumber….for veggies you can add as many as you like, I only had cabbage and carrot so that’s what’s in mine.

Tandoori Chicken Wraps

Ingredients
2 whole wheat or flour tortillas, burrito/wrap size
2 cups chicken diced
2 cups shredded savoy cabbage
1 large carrot, shredded
1/4 cup thin sliced red onion
1 tablespoon mayo
1 tablespoon fresh basil or cilantro
1 teaspoon fresh lime juice

Divide the chicken and place 1 cup of it on each tortilla. Microwave for about 30 seconds until the tortilla is soft and the chicken is warm. Mix together the mayo, basil or cilantro and lime juice. Pile on 1/2 of the cabbage, carrot and onion. Top with 1/2 of the mayo mixture. Carefully roll up into a burrito shape. Enjoy!