Tuesday, September 14, 2010

Easy Fall Cranberry Apple Casserole

Here is one more apple recipe that I just love!  I call it one of "Sunday go to meeting" recipes! 

I thought with all of the Holidays coming up and all of the church homecomings just around the corner I would share a few of my favorites with you in my next few posts.  

This is also a very easy casserole dish and it can also be fixed in a hurry.  Enjoy!

1 large can (21 ounce) apple pie filling 
(sugar-free is fine!)

1 can (16 ounce) whole berry cranberry sauce

1/4 cup butter, softened

1 1/2 cup rolled oats (that's oatmeal y'all!)

3/4 cup brown sugar

Preheat oven to 350 degrees.  Combine the pie filling and the cranberry sauce in a 8X8 or a 9X9 baking dish.  Mix the butter, oats and brown sugar until it is crumbly.  Sprinkle this over the fruit mixture and bake for 40 minutes.  That's it...easy peasy!

You can also use cherry or peach pie filling...it is wonderful and so easy!

Sunday, September 12, 2010

Apple Crisp

I think I officially have the Fall baking fever! 

I am ready for some cool weather...and the wonderful smell of cinnamon swirling in the air! 

Here is a wonderful recipe for Apple Crisp.  Enjoy!

Apple Filling:
8 Cups apples (peeled, cored & sliced)
2 Tablespoons of lemon juice
2 Tablespoons of Sugar or Splenda

1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt

Mix the topping ingredients together and place in the fridge. This will help make the topping crispy and so good!  

Peel, core and slice your apples.  Toss the apples with the lemon juice and sugar.  Place the apples on a greased 9X9 baking dish.  Spread your chilled topping over the apples.

Bake at 375 for 35-45 minutes.  Let cool for 10 minutes before serving.  Don't be afraid to add a little vanilla ice cream on the side...oh yeah!  

Friday, September 10, 2010

Yummy Chicken Bake

Well finally fall is just around the corner!  

Here is a very easy casserole that will really hit the spot on some of those cool evenings coming up or possibly for some of those Homecomings awaiting us in just a few weeks!

2-10 ounce packages of frozen broccoli spears
6-cooked boneless, skinless chicken breasts
1/2 cup of butter
1-8 ounce package of low-fat cream cheese (Weights Watchers brand is very good!)
1/2 cup mayonaise

Preheat the oven to 350 degrees.  Place the broccoli in a 9x13 casserole dish sprayed with cooking spray.  Arrange the chicken on the broccoli.  Sprinkle with salt and pepper.  Melt the butter over medium heat and stir in all the remaining ingredients and blend well.  Heat this mixture frequently until the cream cheese is melted and the mixture is smooth and creamy.  Pour this over the chicken and bake for 35 minutes or until bubbly and broccoli is tender.

Yum yum!

Saturday, September 4, 2010

Zucchini Meat Loaf

Here is a yummy meatloaf!  It is even a good way to sneak in some extra veggies for the kids!  Enjoy!

2 eggs; slightly beaten
2 cups shredded zucchini (1 large or 2 small will do)
1/3 cup plain bread crumbs (can use finely crushed crackers if you don't have bread crumbs)
1/3 chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves (or ground oregano is fine)
1/4 teaspoon pepper
1 and 1/2 pound lean (at least 80%) ground beef (can use half beef and half turkey)

1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard

Heat oven to 350 degrees.  In a  large mixing bowl, mix all of the meat loaf ingredients together until well blended.  Press this mixture into an ungreased 9 1/2 inch deep-dish glass pie plate. (It cooks a LOT quicker in a pie plate!)  Bake for 35 minutes.

While this is baking, in a small bowl, mix all of the topping ingredients together.

Remove the meatloaf from the oven and pour off drippings.  Spread the topping over the meat loaf.  Return it to the oven and bake for an additional 10-15 minutes or until fully cooked in the center.  Let it stand for at least 5 minutes before serving.  

8 servings @ only 200 calories per serving.