Thursday, August 30, 2012

Mock Apple Pie


This apple pie is so creamy and yummy you'd never believe it didn't have an apple in it! That's right! This apple pie is made from zucchini's!  Plus it freezes well so you can make two and freeze one for later =)I'm happy to say we went through the last of the zucchini's before they went bad.  It's so nice having zucchini recipes on hand so I can use up those veggies!




Admittedly, I had forgotten to take a photo of the mock apple pie in the little freezer tin I had it in, until it was almost gone.  I heard my father in the kitchen and he was making himself one, so I took the presented opportunity to take a few photos before the redi whip began to disappear.  He made it look really nice, don'tcha think?



MOCK APPLE PIE:


Ingredients:

  • 6-8 cups zucchini (peel, cut lengthwise, remove seeds, slice about 1/4- inch thick)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 Tbsp. flour
  • 1 1/2 tsp. cream of tartar
  • 1/4 tsp apple pie spice
  • 1/2 tsp salt


Directions:

  • Preheat oven to 425 F degrees.
  • Cook zucchini slices in boiling water until tender.  You tell they are done by the translucent green color they take on.
  • Remove from stove and drain very well.  It's okay if a little liquid is left as that will become part of your sauce.
  • In a bowl, toss zucchini will all remaining ingredients.
  • Fill zucchini mixture in a nonstick coated 9-inch dish.
  • Bake for 30 minutes or until bubbly.
  • It can be served hot or cold
  • Put a dollop of whipped cream on top (optional but highly recommended =) )



And there we have it.  A simple, crustless, mock apple pie.  I hope you enjoy it as much as my family does.

Wednesday, August 29, 2012

Crustless Pot Pie

One word perfectly describes this dish. YUM.  When we were first starting to lose weight, I didn't want to cut hamburger completely out of our lives.  So once a month I make this.  It is pure comfort food and just melts in your mouth. Enjoy!






CRUSTLESS POT PIE 

Ingredients:


  • 1 lb. lean hamburger meat
  • 1 cup(s) low moisture, part skim, Mozzarella cheese
  • 1 (15 ounce) canned corn
  • 1 (15 ounce) canned peas
  • 1 (15 ounce) canned carrots
  • 1 can (15 ounce) beef consomme
  • 1 can (10 3/4 ounce) mushroom soup
  • basil (to taste)*I put ALOT (roughly 3-5 Tbsp) in this recipe. It is sooo good.
  • garlic powder (to taste)

Directions: 

  • Turn your oven on to 350 degrees to preheat.
  •  Meanwhile, in a pan over medium heat combine the basil and meat until its browned.
  • Add consomme, garlic powder, and mushroom soup to boil, stirring occasionally. Taste it. If you need more basil, add more.  
  • Add corn, peas, and carrots and keep on stove till heated through.
  • Take off stove and place in 4 small cooking dishes on a cooking sheet. I've used oven safe bowls, as well as 1 9x5 casserole dish. It's your choice. 
  • Distribute the cheese over the top and place uncovered in the oven for 10 min or until the cheese is melted and begins to bubble.

Sunday, August 26, 2012

Tropical Morning Crepes


These crepes are so easy to make, and since I cram as many new recipes into each monthly planning as I can, it can take a little bit to work them back into the schedule.  And boy is my family happy to see them on the breakfast table.  They are very light tasting, and one of my more favorite crepes to make.  This also makes a really good stand alone dessert even without the crepe.  Just put the filling in a small dish and you're good to go! 



TROPICAL MORNING CREPES


Ingredients:

  • 2 large eggs
  • 2/3 cups 2% milk
  • 1/2 cup all purpose flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract


For the Filling:


  • 1 20 ounce can crushed pineapple, drained
  • 1 11 ounce can mandarin oranges, drained
  • 1 8 ounce carton frozen whipped cream topping, thawed


Directions:

  • In a large bowl, beat the eggs with the milk.  Add the flour, sugar, vanilla, and salt and mix until well combined.  Cover with plastic wrap and refrigerate for 1 to 2 hours.


To make the crepes:


  • Remove batter from refrigerator and stir it a couple times.  
  • Coat an 8-inch non stick frying pan with cooking spray and place over medium heat. 
  •  For each crepe, drop batter onto the pan in 2 Tbsp portions.  
  • Tilt the pan so the batter spreads to evenly coat the bottom of the pan.  
  • Cook until the top appears dry and the edges start to curl.  
  • Carefully flip and cook the other side 20 seconds.  
  • If serving all crepes at once, keep the finished crepes in a preheat oven at around 170F degrees, placing wax paper between each crepe to prevent sticking.


To make the filling:



  • Mix together the pineapple and oranges in a large bowl.  Fold in the whipped topping.
  • Now, spread about 1/3 cup of the filling over one half of each crepe.  fold and top with additional whipped topping or dust with powdered sugar.


Servings:  6 

Source: In numerous Taste of Home cookbooks

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