Considering Adding Apples in Your Diet?
Chew on this:
Here are 12 Ways to Enjoy Apples:
- Apple and Pear Chutney – add more fruit to your diet by including this delicious chutney on a turkey sandwich, a pork chops or piece of grilled chicken. Just finely dice 2 Gala apples and 2 Bartlett pears. Mix in 2 Tablespoons of lemon juice, 2 Tablespoons chopped cilantro, 1 clove finely chopped garlic, ½ c finely chopped red onion, 1 ½ teaspoons of sugar and ¼ teaspoon of salt and ¼ teaspoon red pepper flakes, if desires. Combine all ingredients and chill at least 2 hours. This makes 8 – ½ cup servings.
- Applesauce – peel and core 3 lbs of apples (each pound of apples is about 3- 4 medium apples, about the size of a tennis ball). Cut apples into cubes. Add 1 teaspoon of cinnamon, 1 pinch of nutmeg, 1 ½ cups of water, 2 thin lemon slices and ¼ teaspoon of salt to a pot. Turn up to high and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. Stir frequently, adding more water if apples sticking to the bottom. Remove lemon slices. Mash with a potato masher and serve warm or at room temperature. This quick recipe makes 8 – ½ cup servings.
- Baked Apples – preheat oven to 350`. Cut 2 large apples in half around the middle and remove the core and seed siwth a small spoon or knife. Place the apples in a baking dish. In a small bowl combine 2 Tablespoons of brown sugar, 1 Tablespoon butter, ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Spoon this mixture into the centers of the apple halve. Pour 1/3 cup of water or apple juice into the baking dish. Bake apples for 40 – 45 minutes, or until apples are tender. Baste occasionally with juices from baking dish. Enjoy with yogurt and drizzle of maple syrup or a bit of low fat frozen yogurt or ice cream.
- Cinnamon Baked Apple Slices – preheat oven to 350`. Peel , core, quarter and then thinly slice 6 apples lengthwise. Add apples to a 9 x 13 baking dish and top with 2 Tablespoons of lemon juice, 2/3 cup sugar, 1 ½ teaspoon ground cinnamon, 3/4 teaspoon of fresh ginger or a ½ teaspoon of ground ginger, a pinch of nutmeg, 3 Tablespoons of cornstarch, 3 Tablespoons of apple juice or water and a healthy pinch of salt. Toss to combine and loosely cover with foil. Bake covered for 45 minutes, that remove foil and bake for an additional 10-15 minutes or until apples are fork tender and slightly caramelized. This make 6 delicious servings!
- Add Apples – to your favorite chicken, tuna, pasta or vegetable salad!
- Dip in Peanut Butter – if you heat your peanut butter in the microwave for just a few seconds, it will be perfect for dipping!
- Peanut Butter Dip – mix 1 cup plain non-fat Greek Yogurt with 3 Tablespoons creamy peanut butter and 1 -2 Tablespoons maple syrup or honey to taste.
- Cut up apples and add to hot or cold cereal.
- Do an Apple Taste Test with your family: With all the varieties of apples available, set up an apple tasting bar and have your kids try as many different varieties that are available at McCaffrey’s Food Markets. See what they vote on as the “most excellent”!
- Apple Chips – preheat oven to 200`. Mix together 3 Tablespoons of cinnamon, 3 Tablespoons of sugar and 1/8 teaspoon of nutmeg. Place apples in a single layer on a baking sheet lined with parchment paper. Sprinkle with the cinnamon mixture, using your fingers to spread mixture evenly over the apples. Bake for 1 hour and then flip and bake an additional hour. When finished, turn off the oven and allow apples to sit in the oven for another 30 -60 minutes to crisp up. Leftovers can be stored in an airtight container for 2 -3 days. They will become softer the longer they sit.
- Butternut Squash Apple Soup – in a large stockpot or Dutch oven, heat 2 Tablespoons of olive oil over low. Chop 2 medium yellow onions, add to pot and cook until very tender, about 15 to 20 minutes, stirring occasionally. While onions cook, peel and cut 2 large butternut squash and dice into cubes and peel, core and roughly dice 4 medium apples. Add them to the pot along with 2 cups of vegetable or chicken stock. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency. Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne to taste. This makes 8 servings.
- Add to Stir Fry – stir fry 1 pound of cubed boneless chicken breast is 1 tablespoon of vegetable oil in a non-stick skillet until lightly browned and cooked. Remove from skillet. Stir fry ½ cup vertically sliced onions, 1 ¾ cups thinly sliced carrots and 1 teaspoon of dried basil in 1 Tablespoon oil in skillet until carrots are tender. Stir in 1 cup pea pods and 1 Tablespoon of water. Stir fry for 2 minutes. Remove from heat. Stir in 1 apple, cored and thinly sliced. Add chicken and serve over rice. This makes 4 servings.
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