Justin's Birthday Apple Pie

Ingredients
12 cups thinly sliced peeled Granny Smith apples, (about 4 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing

Directions
Position oven rack in lower third of oven. Preheat to 425°F. Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes. Invert the dough into a 9 1/2-inch deep-dish pie pan. Scrape the filling into the crust. Put second piece of dough on top of apples. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Serving size: 1/10 of pie
344 calories, 10 g fat, 62 g carbohydrates, 4 g protein, 5 g fiber
From Eating Well

Peach French Toast Bake

Ingredients
Cooking spray
1 large whole wheat baguette (about 8 ounces)
4 large eggs
4 large egg whites
1 cup nonfat milk
1 teaspoon vanilla extract
5 cups frozen unsweetened sliced peaches, thawed
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 1/2 cups plain nonfat yogurt (optional)
3/4 cup maple syrup (optional)

Directions
Coat a 9 x 13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350°F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes.

Serving Size: 4x4 inch slice
254 calories, 6g fat, 12.5g protein, 40g carbohydrates, 3g fiber
From Ellie Kreiger

Macaroni and Four Cheeses

Ingredients
Cooking spray
One 16-ounce box elbow macaroni
Two 10-ounce packages frozen pureed winter squash
2 cups low-fat milk
1 1/3 cups grated extra-sharp cheddar cheese (4 ounces)
2/3 cup grated Monterey Jack cheese (2 ounces)
1/2 cup part-skim ricotta cheeses
1 teas poon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 teaspoon olive oil

Directions
Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with cooking spray. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine. Combine the bread crumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Serving Size: 2 cups
390 calories, 11g fat, 18g protein, 56g carbohydrates, 3.5g fiber
From Ellie Krieger

Sweet Potato Fries

Ingredients
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Juice of 1/2 lime

Directions
Preheat the oven to 425 degrees. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch thick rounds; cut the rounds into 1/2-inch thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt. Spread the potatoes into a single layer on a baking sheet and roast, stirring every 10 minutes, until brown and tender. Bake for 30 to 35 minutes. Remove from oven, transfer to a platter or a bowl and sprinkle with a little more salt and lime juice.

Serving Size: 1/4 yield, about 3 oz
89 calories

Heart Healthy Pot-Stickers

Ingredients
1 pound lean ground turkey
1 pkg (10-ounce) frozen chopped spinach, thawed and drained
1/8 teaspoon pepper
2 tablespoons cornstarch
1 tablespoon Kikkoman light soy sauce
1 tablespoon sesame oil
2 tablespoons chopped green onions
1/2 tablespoon minced ginger
1 pkg thawed dumpling wrappers
2 tablespoons Canola oil, separated
1.5 cups fat free, reduced sodium chicken broth

Dipping Sauce
1 tablespoon shredded ginger
1 teaspoon Huy Fong chili garlic sauce
1 tablespoon light soy sauce
1/4 cup white distilled vinegar
1/2 teaspoon sesame oil

Directions
In a large bowl, combine: turkey, spinach and seasoning ingredients. Mix well. Put 1 tablespoon of turkey mixture into the center of the wrapper. Wet edges with water and fold wrapper into a dumpling shape. Press edges together firmly. Repeat until all the turkey mixture has been used. Heat 1 tablespoon of canola oil in a large non-stick skillet over medium heat. Arrange half of the dumplings in the skillet. Cook uncovered for 1-2 minutes or until brown on the bottom. Add 3/4 a cup chicken broth. Cover tightly and cook for 5 minutes. Remove lid and cook until all liquid is absorbed. Transfer dumplings, brown side up, to a plate. Repeat the same steps with the second half of the dumplings. Serve with dipping sauce.

Serving Size: 6 dumplings
284 calories (47.3 calories per dumpling)
From Heart Healthy Cooking Class, Central Market 2008

Cinco De Mayo Ceviche

Ingredients
2 pounds firm, fresh red snapper filets, cut into ½ inch pieces, completely deboned
(You can use shrimp, scallops, or firm cod in place of the red snapper.)
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup fresh peeled, seeded and chopped tomatoes
1 Serrano chili, seeded and finely diced
2 teaspoons salt
Dash of ground oregano
Dash of cayenne pepper
Cilantro
Avocado

Directions
In a non-reactive casserole dish (Pyrex or ceramic), place the fish, onion, tomatoes, chili, salt, cayenne pepper and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. Serve with chopped cilantro and slices of avocado with tortilla chips.

Serving Size: 4 oz (1/2 cup)
70 calories, 0.5g fat, 3.3g carbohydrates, 0.5g fiber, 13g protein
From SimplyRecipes.com

Chewy Oatmeal Raisin Cookies

Ingredients
2 tablespoons whiskey or rum
2/3 cup raisins
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)

Directions
Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes. Let cool on a wire rack.

Serving size: 1 cookie
116 calories
From Cook Yourself Thin

Three Bean and Beef Chili

Ingredients
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed

Directions
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Serving size: 1.25 cups
295 calories, 8g fat, 22g protein, 35g carbohydrates, 10g fiber
From Healthy Appetite with Ellie Krieger

Healthy Stir-fry with Beef

Ingredients
1/4 cup mirin or semisweet white wine, like Riesling
1/4 cup orange juice
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
1/4 cup water
2 tablespoons canola oil
8 ounces beef round tip steak, sliced 1/4-inch thick
3 cloves garlic, minced
2 cups fresh snow peas (6 ounces)
1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
2 cups (8 ounces) frozen shelled edamame
1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
1 teaspoon sesame oil

Directions
Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

Serving Size: 2 cups stir-fry and 3 tbsp sauce
400 calories, 15g fat, 29g protein, 34g carbohydrates, 11g fiber
From Healthy Appetite with Ellie Krieger