Applesauce Cherry Crumble

Applesauce Cherry Crumble

Cherry pie in a bowl. Yum!

Course Dessert
Cuisine American
Keyword Applesauce Cherry Crumble
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1/2 cup Cherry Pie Filling
  • 1/2 cup Unsweetened Apple Sauce
  • 1 tsp Almond Extract
  • 2 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 3 Tbsp All Purpose Flour
  • 3 Tbsp Old Fashioned Oats

Instructions

  1. In a small mixing bowl, combine cherry pie filling, applesauce, and almond extract. Stir to incorporate the ingredients.

  2. In a cereal bowl, combine the butter, flour, oats, and brown sugar. Stir with a fork to incorporate the ingredients, then use your fingers to make sure the butter is in small, coated pieces.

  3. Spoon the applesauce-cherry mixture into 7 oz. oven-proof ramekins, evenly dividing the sauce. Top with the crumble mixture. 

  4. Place the ramekins on a baking sheet in a pre-heated 350 degree F oven. Bake for 25 minutes, or until the top is browned and the sauce is bubbly. Serve warm or cold. Refrigerate any leftovers.

Recipe Notes

I used granulated brown sugar, which worked fine in the recipe. I did not grease or spray the ramekin. There was minimal sticking of the syrup.

Creamed Spinach with Pearl Onions

Creamed Spinach with Pearl Onions

A tasty side dish

Course Side Dish
Cuisine American
Keyword Creamed Spinach with Pearl Onions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 10 oz Frozen Chopped Spinach thawed and drained
  • 3 oz Frozen Pearl Onions thawed and drained
  • 1 Tbsp Butter
  • 1-1/2 Tbsp All Purpose Flour
  • 1-3/4 cup Plain Almond Milk Regular lowfat milk can be substituted
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/8 tsp Nutmeg

Instructions

  1. Defrost spinach and pearl onions. Let spinach drain in a strainer, then squeeze out excess water.

  2. In a 10 inch saute pan, melt butter over medium heat. Stir in flour to create a roux, then add milk. Stir with a whisk until creamy and smooth. Add seasonings, continuing to stir until mixture begins to bubble. Lower heat, continuing to stir until the sauce thickens. 

  3. Add the drained spinach and pearl onions to the white sauce, Stir to incorporate. Cook on medium heat for about 5 minutes, stirring occasionally. Taste to adjust seasonings to your palate. 

  4. Serve warm. Refrigerate any leftovers.

Recipe Notes

The almond milk worked fine in the white sauce and it added a nice flavor to the creamed spinach. Regular, Low-fat, or Non-fat milk can be substituted.

Cherry Meringue Dessert

Cherry Meringue Dessert

Light and Airy, low in fat

Course Dessert
Cuisine American
Keyword Cherry Meringue Dessert
Prep Time 8 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 38 minutes
Servings 8

Ingredients

  • 3 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/2 cup Splenda
  • 20 oz Lite Cherry Pie Filling
  • 8 Tbsp Fat-free Cool Whip

Instructions

  1. In a medium bowl, using electric mixer, whip egg whites and cream of tartar. Slowly add Splenda, a few tablespoons at a time. Continue whipping for 5 minutes. Mixture will be shiny and peaks will form when you raise the beaters.

  2. Place a piece of parchment on a baking sheet, and spoon about 1/4 cup of the meringue into 8 piles. Using the back of a spoon, make indents in the center of each pile.

  3. Bake for 90 minutes in a preheated 250 degree F oven. Then, turn off oven, letting the meringue cups dry in the warm oven for another hour. Place on counter rack to finish cooling. 

  4. When ready to serve dessert, fill center of the meringue cup with cherry pie filling and a dollop of Cool Whip.

Recipe Notes

Baked meringues are light and brittle. They just about melt in your mouth. Store un-filled meringues in a cookie tin or plastic bag. They’re even yummy as a fat-free snack.

Tuna with Spaghetti and Green Beans

Tuna with Spaghetti and Green Beans

Simply delicious. My new favorite!

Course Main Course
Cuisine Italian
Keyword Tuna with Spaghettin and Green Beans
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 4 oz Spaghetti
  • 1 Tbsp Olive Oil
  • 1 Tbsp Minced Onion
  • 1 Tbsp Parmesan Cheese
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 4 oz Green Beans
  • 5 oz Solid White Tuna in Water

Instructions

  1. Cook the spaghetti in a pot of boiling salted water according to the package directions. In the last 2 minutes of cooking, add the green beans. When done, remove from heat and drain.

  2. In a 10-inch saute pan, warm the olive oil, then add the cooked and drained spaghetti and green beans. Mix to coat with the oil, then add the dried minced onion, salt, pepper, and Parmesan.

  3. Open and drain a can of tuna, adding it to the spaghetti and green bean mixture. Stir to incorporate ingredients. Cook on medium-low heat for 5 minutes. Serve while warm. Refrigerate leftovers.

Recipe Notes

I used the pot-ready thin spaghetti and extra-fine frozen green beans. Just warm through when you add the tuna. The beans and spaghetti are already cooked. Cold leftovers made a delicious salad for lunch.

Chicken Cabbage Rolls

Chicken Cabbage Rolls

A lower fat version of traditional cabbage rolls

Course Main Course
Cuisine American
Keyword Chicken Cabbage Rolls
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients

  • 8 Cabbage Leaves
  • 1 lb Ground Chicken Breast
  • 1 Egg
  • 1 Onion Chopped
  • 1 Bell Pepper Chopped
  • 1 bag Boil In Bag Rice
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Parsley Flakes
  • 24 oz Pasta Sauce
  • 1/4 cup Shredded Mozzarella Cheese Optional

Instructions

  1. In a pot of salted boiling water, cook the bag of rice for 8 minutes. Remove and drain. Then add the cabbage leaves to the boiling water to wilt them for about 3 minutes. Remove and drain. Preheat oven to 350 degrees F.

  2. In a mixing bowl, combine egg, chopped onion, and bell pepper, salt, pepper, and parsley flakes. Add chicken breast and cooked rice. Mix well.

  3. Cover the bottom of a casserole baking dish with a layer of pasta sauce. Cut each cabbage leaf in half, along center vein. Add a scoop of the chicken mixture to the center of a 1/2 cabbage leaf and roll. Fasten with a tooth pick and place in the sauce.

  4. Cover the first layer of cabbage rolls with a little more sauce, then add the next layer. Pour remaining pasta sauce over the top and cover with the glass casserole dish lid. (I used a large Corning Ware casserole dish with glass lid.)

  5. Bake at 350 degrees F for 1 hour. Remove from heat and sprinkle mozzarella cheese if you want. Serve warm.  Refrigerate any leftovers.

Recipe Notes

You can use a whole cabbage leaf to wrap the rolls if you enjoy the taste of cooked cabbage. I’m not a big fan of it, so a half leaf is plenty for me. You could also sprinkle Parmesan cheese instead of Mozzarella, or even skip the cheese. 2 cabbage rolls per serving.

Crab Stuffed Shrimp

Crab Stuffed Shrimp

Low in fat, easy to make, and full of flavor

Course Appetizer
Cuisine American
Keyword Crab Stuffed Shrimp
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 6

Ingredients

  • 18 Large Shrimp
  • 6 oz Crabmeat Canned, Drained
  • 1 Egg
  • 1/3 cup Bread Crumbs
  • 1 Tbsp Mayonnaise
  • 1/2 tsp Bay Seasoning
  • 1/4 tsp Parsley Flakes
  • 1 Tbsp Sweet Gherkin Pickle Juice
  • 1/2 tsp Lemon Juice
  • 1 Tbsp Parmesan Cheese Grated
  • 1/2 tsp Paprika

Instructions

  1. Peel and de-vein raw shrimp. Remove tails. Butterfly shrimp by cutting along the outside curve partially through. Open the shrimp to flatten and place on an ungreased glass baking dish.

  2. In a small bowl, combine the egg, mayonnaise, lemon juice, pickle juice, parsley, and bay seasoning. Stir in the crabmeat.

  3. Place 1 tablespoonful of the mixture over each shrimp. Sprinkle with Parmesan cheese and Paprika.

  4. Bake at 350 degrees F for 12 minutes. Serve warm. Refrigerate any leftovers.

Recipe Notes

I used the inexpensive canned crab. The sweet pickle juice took away the tin can aftertaste. You can also use pricey lump crab in this recipe for more elegant service.  Cold leftovers were delicious.

Easy Cocktail Meatballs

Easy Cocktail Meatballs

A sweet and tangy appetizer for any occasion

Course Appetizer
Cuisine American
Keyword Easy Cocktail Meatballs
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16

Ingredients

  • 1 lb Ground Beef
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 3 Tbsp Minced Onion
  • 1 tsp Parsley Flakes
  • 1/4 cup Bread Crumbs
  • 6 oz Sweet and Sour Sauce

Instructions

  1. In a mixing bowl, scramble the egg, then add the meat, salt, pepper, onion, and parsley. Mix well to incorporate all of the spices, then add the bread crumbs. Using your hands, thoroughly incorporate the bread crumbs into the meat.

  2. Preheat the oven to 350 degrees F.  Roll the meat mixture into 1″ balls and place in an ungreased baking dish. Bake the meatballs for 40 minutes or until thoroughly cooked.

  3. When the meatballs are done, drain the excess fat, then place them in a sauce pot with the sweet and sour sauce. Cook over medium heat until the flavors infuse, then keep them warm on low heat.

  4. Transfer the meatballs to a serving platter and place a toothpick in each one. Serve warm.

Recipe Notes

Typically I make the meatballs the night before, then heat them with the sauce in a slow cooker before serving. This meatball recipe is slightly different from an Italian meatball recipe because I like the meatball to infuse with the sweet and sour sauce. If you prefer, you can make your own sweet and sour sauce. I took the short-cut and used LaChoy Sweet and Sour Sauce. 

Cheesy Yogurt Dip

Cheesy Yogurt Dip

Low fat and easy to make

Course Appetizer
Cuisine American
Keyword Cheesy Yogurt Dip
Prep Time 10 minutes
Servings 12

Ingredients

  • 5.3 oz Plain Non-fat Greek Yogurt 1 small container
  • 1 tbsp Low-fat Mayonnaise
  • 1 tsp Spicy Mustard
  • 2 tsp Minced Onion Dehydrated
  • 1 tsp Dried Parsley Flakes
  • 1/4 tsp Black Pepper
  • 1/4 cup Fat-free Mozzarella Cheese Kraft Shredded

Instructions

  1. In a small mixing bowl, add each of the ingredients. Stir to incorporate well.

    Store in the refrigerator.

Recipe Notes

This tasty dip pairs well with celery or carrot sticks. I estimate 2 tbsp. of dip to be only 1 WW point.

Sweet and Spicy Sesame Shrimp

Sweet and Spicy Sesame Shrimp

A quick and easy appetizer

Course Appetizer
Cuisine Oriental
Keyword Sesame Shrimp
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 1 lb Shrimp Defrosted
  • 1/2 cup Sweet and Sour Sauce
  • 1 tbsp Sesame Seeds Optional
  • 1/4 tsp Black Pepper

Instructions

  1. Defrost the shrimp overnight in the refrigerator or by running cold water over them. Remove the shells and tails.

  2. Place the shrimp in a non-stick saute pan and add the sweet and sour sauce and pepper. Cook over medium heat, turning the shrimp in the sauce, for about 5 minutes.

  3. Remove the cooked shrimp to a platter, add a toothpick for serving, and sprinkle with sesame seeds. Serve warm or cold. Store in the refrigerator.

Recipe Notes

Make sure to remove shells and tails before cooking. These are sticky and easier to eat by just picking up with the toothpick. I used frozen, de-veined, pre-cooked shrimp. Since they were already cooked, I sauteed only long enough for the sauce to coat the shrimp. If you use raw shrimp, cook in the sauce until the shrimp turn pink. I used 1/2 jar of LaChoy brand of sweet and sour sauce, but any type is fine for this simple and quick appetizer. I estimate that 5 shrimp is 1 WW point because of the brand of sauce I used.

Savory Twice-Baked Potatoes

Savory Twice-Baked Potatoes

Garlic and non-fat Greek yogurt add tang.

Course Side Dish
Cuisine American
Keyword Savory Twice-Baked Potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2

Ingredients

  • 1 Russet Potato Baked
  • 5 oz Non-fat Greek Yogurt
  • 1/2 tsp Pepper
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Grated Parmesan
  • 1/2 tsp Dried Parsley

Instructions

  1. Bake the potato about 50 minutes at 350 degrees F. When cool enough to handle, slice the potato in half, lengthwise. Scoop out the inside into a mixing bowl, leaving about 1/4″ of potato along the peel.

  2. With an electric mixer, beat the inside of the potato with the minced garlic, salt and pepper, and yogurt. Do not overbeat, but it should be the consistency of mashed potatoes.

  3. Spoon the mashed potatoes back into the skin. Sprinkle with Parmesan cheese and parsley, and return to the oven to bake for 10 more minutes. Serve warm.

Recipe Notes

If the potato mash is too thick, add a splash of milk to thin it. I estimate each potato half to be 2 WW points.