This recipe will make 2 whole pies.
Your hardware includes:
2 (TWO) ready made pie crusts.
2 LARGE Honeycrisp Apples (or other SWEET red apple) or 3 Medium Red Sweet Apples
2 1/2 cups of Quick Oats (finely chop 2 1/4 cups into Oat Flour. keep 1/4 cup aside.)
2 sticks of butter (not margarine, but an olive oil butter works well.
2 cups of Truvia Baking Blend (a mix of Stevia and Sugar... 75% less calories) blended with 1 tablespoon of Molasses (imitates brown sugar)
3/4 to 1 cup of fresh Cranberries (fresh or frozen, but not out of a can. You want them to POP while cooking!)
1 Tablespoon of Cinnamon
1 Tablespoon of Allspice
Cut your apples into bite size chunks. Place them into the pie crusts. Put in half of your cranberries into the crust now as well.
In a blender, combine the finely chopped oats with the cinnamon, allspice and your faux Truvia brown sugar. (as an alternative, you can use sugar and brown sugar in similar amounts, but the calories in this pie will explode.)
Add 1 3/4 sticks of melted butter to the mixture in the blender. It will loosen up. Blend until the mixture looks gritty.
Keep 1/4 stick of butter aside. You'll be using that later.
Spoon the mixture from the blender into the pie. Use it like mortar, and fill the nooks and crannies between the apples and the cranberries.
Add any remaining cranberries, so a few are "sticking out" of the top.
Mix the remaining oats with about 1/2 tablespoon of Truvia, cinammon and allspide. Sprinkle the mixture over the top of the pie and press it down into the mix a bit with a spoon.
The pie is now ready to cook.
Preheat the oven to 350 degrees.
Place the pies on a cookie sheet and let cook for 15 to 20 minutes, or until the sugar mixture in the pie begins to bubble. Don't take it out immediately. The sugar bubbling is GOOD. That's the "Caramel" part of the recipe.
Serve with some whip cream or a scoop of vanilla ice cream.
Instructions for making one jar of Brutal Pickles. Use a wide mouth Ball's Jar, or other pickling jar. Recipe assumes a 16 oz jar.
ONE (1) LARGE Fresh Cucumber, sliced into 1/4" slices OR into 4 spears (cut in half, then cut the halves in half.)
4 oz of Pickling or White Vinegar
4 oz of cold water
1 tablespoon of Pickling Salt
1 Tablespoon of Penzey's Pickling Spice
1 tablespoon of Frank's Red Hot
1 medium Ghost Chili Pepper, sliced into coins and keep all the seeds. Wear some rubber gloves when doing this, and when moving the sliced pepper and seeds into the jar. You'll thank yourself for this precaution.
In order, put the salt, pickling spice, and Frank's Red Hot into the jar.
Then CAREFULLY place all slices and seeds from the Ghost Chili into the jar.
Then add your cucumber slices and/or quarters. You can use more than 1 cucumber, but do NOT fill the jar further than the top.
Now you can add the Vinegar and then the water.
Screw the top onto the jar. Shake to dissolve all dry ingredients into the mixture.
CLEAN UP ANY JUICE FROM THE PEPPER. I AM NOT KIDDING YOU. IT IS NASTY STUFF. Don't take off your gloves (OR RUB YOUR EYES) until this is cleaned up.
Allow to refrigerate for at least 24 hours. Your patience WILL be rewarded.
The taste is BRUTAL and delicious.
4 cups of chicken broth
1/2 lb to 3/4 lb of Diced Chicken Thighs
1/2 tablespoon of Olive Oil
3/4 cup of Minute Rice
1/8 to 1/4 cup of lemon juice (more or less to flavor)
1 teaspoon of salt
1 teaspoon of black pepper
1/4 Cup of Diced Carrots
1/4 Cup of Diced Celery
5 Medium Button Mushrooms, Quartered and Sliced
Use a nice soup pot, place the Olive Oil and Diced Chicken thighs. Cook until the chicken is no longer pink.
Add in the Carrots and Celery. Cook about 3 minutes until Chicken is done and the veggies are tender.
Now, add in the chicken broth and bring that to a boil.
Reduce heat, add rice and mushrooms.
Cover and simmer until Minute Rice is done, about 5 minutes.
While Rice is cooking, in small bowl, beat eggs and lemon juice.
(Note: You can add more lemon juice later if you want more of a tang to the flavor. Start at the low end (4 tablespoons or 1/8 cup )
Stirring constantly, add 1 cup of hot soup stock (use a ladle), a little at a time. Stir mixture into soup in pan. The soup WILL change color, like a chemical reaction as you pour the egg/lemon mixture. Keep the heat on low. DO NOT BOIL THE SOUP at this point (the eggs will curdle).
Season with salt and pepper. Add up to 4 tablespoons or 1/8 cup of lemon juice to your taste).
2 cans of Campbell's Healthy Request Tomato Soup
1 lb of 99% Fat Free Ground Turkey (Jennie's or other)
1 small or 1/2 medium onion, diced
1 medium Green or Red Pepper, diced
1/2 to 3/4 cup of diced mushrooms (button mushroom, stem and all)
1 tablespoon of Olive Oil
1 teaspoon of Worcestershire Sauce
1 teaspoon of cumin
Black Pepper and salt to taste (careful with the pepper... it can overpower the mixture)
In a frying pan, combine the ground turkey and olive oil at medium heat. Add a little salt at this time (it helps cook it better).
Once cooked through (no pink showing), add in the onions, peppers, mushrooms, and spices.
Continue to cook at medium heat until onions are translucent (about 5 minutes)
Now add in the 2 cans of Healthy Request Tomato Soup (no water added).
Continue to heat through until the mixture is simmering (about 3 to 4 minutes). You can let it go a little longer to thicken it.
Serve with fresh pita bread or other health bread.
1.5 lbs of deboned chicken thighs or 1.5 lbs of CHicken Breast
1 tablespoon of Paprika (smoked or spicy)
1 tablespoon of Chili seasoning
2 tablespoons olive oil
1 (15 to 20 ounce) jar of fresh salsa
1 (4 oz) can of chopped green chiles
1 medium onion, diced
1 (10 oz) bag of Frozen Corn (or 1 can (15 oz) of corn)
2 tablespoons minced garlic
1 roasted and peeled jalapeno, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
2 teaspoons of Cumin
1 packet of Taco Seasoning
1 can of Black Beans, Rinsed
Salt and freshly ground black pepper
First, diced your chicken up into bite size pieces.
Then, place the chicken in a frying pan and coat with the paprika and chili seasoning.
Fry this until the chicken is nicely browned.
Now, Place chicken, tomatoes, salsa sauce, onion, green chiles, roasted and peeled jalapeni and garlic into a slow cooker.
Pour in chicken broth, and season with taco seasoning, cumin, salt, and pepper. Stir in corn and black beans.
Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Garnish with crushed tortilla chips and sour cream.
1 stick of butter (1/2 cup)
1/2 chopped medium sized onion
1 leek (cleaned, chopped and diced)
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of choice (Sam Adam's Irish Red or Killian's work very well)
6 ounces extra-sharp Cheddar, shredded
6 ounces processed Swiss cheese, shredded
6 ounces processed Pepper Jack, shredded
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon of black pepper
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 lb of diced Canadian Bacon (lower fat option) or Smoked Sausage
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour.
Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil.
Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce.
Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan.
Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes.
Add sausage to the soup, transfer to a large serving bowl and serve hot.
3/4 lb or so of Pulled Pork (see recipe for Pulled Pork)
1 or 2 Boboli Pizza (I prefer the Whole Wheat crust)
about 1/4 cup of your favorite BBQ sauce
2 tablespoons of chili powder
1 pickled Artichoke (available in a can or small glass jar)
1/2 medium onion, diced
1/2 Red Pepper (diced)
3 large button mushrooms, sliced thin
(optional) sliced Jalepenos
1/2 to 3/4 cup of low fat Mexican shredded cheese
Preheat your oven to 425 degrees.
Put about half the BBQ sauce on the Boboli crust
Layer on the Pulled Pork. You may want to squeeze some of the extra juice out before putting it on the pizza crust.
scatter in the onions, red pepper. Sprinkle some chili powder at this point. Drizzle a bit of BBQ cause before you
Cover the pizza with the low fat Mexican cheese, shredded.
Now top the pizza with another drizzle of BBQ sauce, sprinkle some more chili power, and finish with the sliced mushrooms.
Pop in the oven for about 10 minutes at 425 degrees.
1 Packet of Uncle Ben's Microwave Ready Rice (8.8 oz)
1 12-oz can of Diced Tomatos
1 medium green pepper (diced)
2 Celery Stalks (diced)
3 large Button Mushrooms (sliced into sticks)
1 medium onion (diced)
1 Turkey Smoked Sausage (sliced on a bias into 1/8" pieces)
1 bag of Raw Shrimp (12 to 16 oz)
2 tablespoons of Olive Oil
1 tablespoon of Black Peppr
1/2 tablespoon of kosher salt
1/2 teaspoon of Cajun seasoning
1/2 tablespoon of Chili Powder
(optional) 2 squirts of Frank's Red Hot or Tabasco Sauce
In a medium saucepan, add the Onions. Sweat the onions on medium heat until translucent (about 3 to 5 minutes)
Add in the Green Peppers, Mushrooms, Celery, and Sausage. Continue to cook at Medium Heat for another 3 to 5 minutes. Stir about once each minute. Add the Salt and Pepper about half way.
Now add in the Shrimp. Continue to cook on Medium High until the shrimp turns pink.
Add in the diced tomatoes, chili power, cajun seasoning and the hot sauce. Stir to cover everything.
Allow this to heat for another 3 to 5 minutes at medium heat.
Presto. "faux" jambalya in about 30 minutes or less.
2.5 lbs of Pork tenderloin
12 oz can of Root Beer (NOT DIET) or GINGER ALE (Not VERNORS, nor DIET)
18 ounces of your favorite BBQ Sauce
3 to 5 ounces of A1 Sauce
2 tablespoons of Frank's Red Hot
2 tablespoons of black pepper
1/2 a large onion, or 1 medium onion, sliced thin
First, BROWN the tenderloin(s) on all sides in a frying pan with the Olive Oil. You're not cooking it, just adding some carmelization to the outside.
Place the onions in the slow cooker on high.
Place the tenderloin on top of the sliced onions.
Pour in the can of Root Beer or Ginger Ale, and Frank's Red Hot. Spinkle with the black pepper.
Turn the Slow Cooker on HIGH and let it cook for 3 to 3.5 hours
At no later than 3.5 hours, pour in the BBQ Sauce and A1 Sauce.
Allow it to cook for at least 2 hours on HIGH.
After 5 to 5.5 hrs in the slow cooker, remove the Tenderloins to a baking sheet. (Turn the slow cooker down to LOW or SIMMER)
SHRED the pork with forks.
Return the SHREDDED pork into the Slow Cooker.
Allow it to simmer for 15 minutes.
Serve on a thick crusted bun, like Pretzel Bun or Ciabatta.
This recipe is actually a "mistake". I was attempting to make Chicken and Dumplings. I found you can get a really creamy Chicken Stew when your dumplings mostly fall apart!
To make your Dumplings...
1 1/2 Cup of Bisquick Low Fat (or the normal version if you're not calorie/carb counting)
1/2 cup of cold Lactose Free Milk
1 Tablespoon of Paprika
(This dumpling recipe is a recipe for simple Low Fat Drop Biscuits as well)
Set aside the dumpling mixture.
To make the stew:
8 cups of low fat, low sodium Chicken Stock or Broth
1.5 lbs of frozen chicken thighs (no skin), Diced up nicely.
1 cup of Frozen Peas
1/2 cup of Corn (low sodium can or frozen)
1/2 tablespoon of dried garlic flakes
1 (8 oz) container of Frozen Spinach
1 medium onion (diced)
3 stalks of Celery (diced)
3 large Carrots (sliced into coins) or use 1/2 bag of frozen carrots
2 tablespoons of Black Pepper
1/2 tablespoon of White Pepper
1/2 tablespoon of Kosher Salt
(Optional) 1 tablespoon of Frank's Red Hot
4 or 5 dried tomatoes, diced up
(optional) 1/2 tablespoon of dried Jalepeno
(optional) 1/4 teaspoon of Red Pepper
2 Tablespoons of Olive Oil
In a nice soup pot, Heat your oil up and add the diced onions, carrots (only if NOT frozen) and Celery. Saute until the onions are translucent.
Add in the Chicken, pepper (Black and White), Salt. Continue to Saute in the soup pan until the chicken is cooked.
Now add in the Broth or Stock. Bring this to a ripe boil and add in all remaining soup ingredients. The temperature will drop again. bring it back to a boil. Once it's boiling, back the heat down to a simmer and drop loose spoonfuls of the "Dumpling" mixture into the soup. Once all dumpling mixture is in the soup pot, cover the soup pot and set the heat to LOW.
Allow the soup to simmer for 30 to 40 minutes. The dumplings will have mostly abated and spread through the soup, creating a very creamy stew! Believe it or not, it's not terribly spicy either. You can control this easily.