Applelicious Sweet Potato Casserole

What You Need:

 

2 large sweet potatoes
2 Golden Delicious apples, cored and sliced into rings
1/2 C orange juice

1/4 C firmly packed brown sugar
1 tsp. cornstarch
1/8 tsp. ground cloves
2 TBSP pecans pieces

How to Make It:

 

Place the sweet potatoes in microwave safe dish.

Microwave the potatoes on high 8 minutes, rotating once, until just starting to soften.

Heat the oven to 350 degrees.

When the sweet potatoes have cooled enough to handle peel and cut into chunks.

Spray a casserole dish with a non stick cooking spray.

Cover the bottom of the dish with part of sweet potatoes.

Layers part of the apples over the sweet potatoes.

Continue layering until all the sweet potatoes and apples have been layered.

Place a saucepan over lower heat.

Pour the orange juice into the pan.

Stir in the brown sugar and cornstarch.

Add the ground cloves. 

Heat the mixture over low heat stirring continuously until sauce begins to thicken about 5 minutes.

Once the sauce has thickened to you licking pour it over the sweet potatoes and apples.

Sprinkle the top of the casserole with the pecan pieces.

Bake 18 minutes or until the apples are fork tender.

 

Serves 6

 

This makes a wonderful addition to any Thanksgiving meal.  You can replace the pecans with walnuts or use mini marshmallows instead. 

Smoked Sausage and Apple Skillet Supreme

What You Need:

 

3 Golden Delicious apples, peeled, cored and 2 grated and 1 quartered
2 TBSP butter or margarine
6 C shredded green cabbage
1/2 C thinly sliced onion
2 TBSP water
1 TBSP cider vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. smoked sausage, cooked and pierced with a fork
2 TBSP minced fresh parsley

How to Make It:

 

Place a large skillet over medium high heat.

Add the butter and allow to melt completely.

Place the 2 grated apples into the melted butter.

Add the cabbage and onion.

Reduce the temperature to medium.

Cook the mixture for 4 minutes.

Carefully pour in the water and vinegar stirring to combine.

Sprinkle in the salt and pepper.

Place the sausages on top of the mixture.

Reduce the temperature to low.

Cover the skillet with a tight lid.

Allow mixture to cook for 15 minutes.

Cabbage should be just starting to tender and the sausages heated through.

Place the quartered apple on top of the mixture. 

Sprinkle the parsley over the top.

Recover and cook an additional 3 minutes.

Serve immediately.

 

Serves 4

 

This can be served with a small amount of honey mustard added to the top of each serving. 

Quick & Simple Dinners Meal Challenge

My friend Carrie over at Natural Moms Talk Radio is doing a challenge: Quick & Simple Dinner recipes. I’m all over this one – after all this site is dedicated to easy! Here’s a family favorite that’s quick, simple and frugal!

Tuna Casserole

1box elbow macaroni, cooked al dente
16 oz sour cream
2 cans cream of mushroom soup
2 cans of tuna
2 cups peas (frozen is fine)

Pre-heat oven to 350. Combine all of the ingredients in a casserole dish – mix well. Bake for 25-30 minutes.

Does it get any easier? 5 ingredients, 1 pot, 1 colander, 1 casserole dish. AND I bet you have all the ingredients on hand right now. And I’m not kidding when I say family favorite – my boys (hubby & son) love this! This freezes well to, so go ahead and split it or make two!

Here’s a couple tips: If you like it creamier, only cook 3/4 of the box of macaroni. Save the rest for a craft or something. Also, I do not recommend using low-fat or fat-free sour cream – it just doesn’t bake well and doesn’t remain creamy. You can however use low-fat or fat-free soup. I always use whole-wheat noodles. And finally, use solid white albacore tuna.

Head over to Carrie’s blog for more entries!

Low Fat Lamb with Garlic

Ingredients:

1 lamb leg (3 pounds or 1.36 kg), boned and butterfly
1 tablespoon of minced parsley
1 tablespoon of ground sage
1 tablespoon of chopped rosemary
2 teaspoons of olive oil
2 tablespoons of fresh lemon juice
1/2 teaspoon of salt
1/4 teaspoon of black ground pepper
2 tablespoons of crushed garlic

Directions:

Rub wholly the lamb leg with parsley, sage and rosemary then season it. In a small bowl, mix the olive oil, lemon juice, salt and pepper. Pour the mixture over the lamb leg and rub it into the meat. Take the crushed garlic and stuff it into the crack and crevices of the lamb leg. Start up the broiler or barbecue grill. Ensure the grill is non-stick and if it’s not cover it with foil. Once the grill is very hot, place the meat n it and turn every 10 minutes for rare done, 15 minutes for mid done and 20 minutes for well done. After cooking the lamb you can pour the lemon juice on it to give it an extra Greek flavour. Finally, cut the lamb into half an inch slices and serve on equal parts. It makes 8 servings.

Gluten-Free Pumpkin Pie

Ingredients:

3/4 cups granulated sugar
1/2 cup gluten-free baking mix or gluten-free flour
2 tablespoons butter
1 can (13 ounces) evaporated milk
2 1/2 teaspoons gluten-free vanilla
2 large eggs, beaten
1 can (16 ounces) packed pumpkin
1 1/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Put all ingredients into a mixing bowl and blend well. Pour into a 9-inch, greased, pie pan. Bake for 40-45 minutes. Serve with whipped cream. Yield: 6 to 8 slices.

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