Tag Archives: Healthy

Apple Cinnamon Pull-Apart Bread

What’s not to love Apples, Cinnamon, and Bread?!
I adapted this recipe from Better Homes and Gardens, Eat Well, Lose Weight Issue.I changed the icing recipe because when I made the one the magazine suggested it came out really salty. I think it was the cream cheese, because it tasted super salty. Although my Dad said it tasted normal.


7.5 oz. Package of Reduced-Fat Home-Style Biscuits (It should make 10 biscuits)
4 Tsp Ground Flax Seed
2 Tsp Granulated Sugar
1/2 Tsp Ground Cinnamon
1/2 of a Medium Apple, Cored and Thinly Sliced
2 Tbsp Coarsely Chopped Walnuts
2 Tbsp Packed Brown Sugar
2 Tbsp Orange juice
1 Tbsp Butter

1. Preheat oven to 350 deg. F.
2. Coat a 8x4x2 in loaf pan with cooking spray
3. Cut biscuits in half cross wise (so they look like half moons).
4. In a small bowl combine flax seeds, sugar, and cinnamon. Roll the biscuits in the mix to coat.
5. Alternate Biscuit halves and apple slices in the pan. Sprinkle with remaining flax seed mix. Top with walnuts.
6. In a small sauce pan combine brown sugar, orange juice, and butter. Cook, while stirring, over medium heat until boiling. Pour over the biscuits. Bake for 25 minutes or until biscuits near the center are done. (I checked mine at 25 minutes and the center biscuits were done, but when I took them out the inner biscuits were a little under cooked, so watch out for that)
7. Cool in pan for 5 minutes.
8. Invert onto a baking sheet. (I used parchment paper, no need to mess up more dishes!)
9. Invert again onto your serving platter. (So the top side is up again)
10. Drizzle with icing. (Since I disliked the icing provided by the recipe I used THIS one)
Serve Warm!


Icing (That the recipe suggested)
2 Tbsp Reduced Fat Cream Cheese (Neufchatel), softened
2 Tsp Orange Juice
1/2 Tsp Vanilla
1 Tsp Granulated Sugar

1. In a small bowl, whisk together cream cheese, orange juice, vanilla, sugar.
2. That’s it. It just seemed sad at only one step.


Roasted Brussels Sprouts with Apple and Pancetta

This recipe was nice and refreshing. My family was a little scared to try apples and a balsamic vinegar dressing, but they were pleasantly surprised. I edited this recipe from Better Homes and Garden Eat Well, Lose Weight Issue. I served it with some Cream of Fennel and Potato Soup and Paccheri alla gricia


12 oz. Brussels Sprouts, trimmed and halved
2 Sweet Cooking Apples (Gala or Fuji), cored and cut into wedges
1 c. Thinly Sliced Red Onion
3 oz. Finely Chopped Pancetta or Cooked Ham
3 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Mustard Seeds
1/2 tsp Ground Black Pepper
2 tbsp Balsamic Vinegar
1 tbsp Honey
2 tsp Dijon-style Mustard

1. Preheat oven to 425 deg. F. Line a 15x10x1in baking pan (or a nice sized one since whose really got that specific pan?) with foil.
2. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Mix. Transfer mix to prepared baking pan. Roast, uncovered, for 25-30 minutes. Stir once. Sprouts should be nice and tender.
3. In a small bowl whisk together vinegar, honey, and mustard. Drizzle the vinaigrette over spout mixture. Toss Gently to coat.


Makes 8 1/2 cup servings

Nutrition: 141 cal., 8 g. fat (2 g. sat. fat), 4 mg chol., 249 mg sodium, 15 g. carb., 9 g. sugar, 3 g. fiber, 4 g protien

Cream of Fennel and Potato Soup

I love Fennel! It’s not commonly used in home cooking, but you find it in a lot of restaurants. It has a taste similar to black licorice or star anise! But don’t let that scare you off! I edited this recipe from The Better Homes and Garden Eat Well, Lose Weight Issue. I paired it with Roasted Brussels Sprouts with Apple and Pancetta and Paccheri all gricia.



So here’s what Fennel looks like. It has many uses and can even be eaten raw! For this recipe we’re using the bulb (The white bottom part). The top leafy part can be used in the way any herb is.  It’s great for seasoning things and pairs well with lemon. Make sure you wash it well, like anything that grows in the dirt, it can have dirt in it.

Makes: 4 servings of 1 1/2 c.

1 tbsp olive oil
3 c. chopped fennel (1 1/2 lbs)*
3/4 c. chopped yellow onion
1 clove garlic
2 1/2 c. reduced sodium chicken broth
8 oz. yellow flesh potatoes, peeled and sliced
3/4 c. fat free milk
1/4 tsp dried thyme
8 oz. uncooked Italian Turkey Sausage (I used Turkey bacon because that’s what I had)
1 1/2 tsp lemon juice
Slivered green onions (optional)

*The chops don’t need to be pretty, you’re going to puree it, but they do need to be the same size so they cook evenly. I used 2 fennels and only had about 10 oz. But that was plenty for the fennel flavor!

1. Heat the oil in a large sauce pan over medium heat. Add the Fennel, onion, and garlic. Cook for 5-6 minutes, till the fennel and onion are tender. Stir occasionally.
2. Add broth, potatoes, milk, and thyme. (If you want to use fresh thyme you add this closer to then end. Dried thyme needs to re-hydrate). Bring to a boil, reduce the heat to a simmer. Cover for 10-15 minutes or until potatoes are tender. Cool slightly
3. Meanwhile, in a medium nonstick skillet cook sausage over medium heat until browned. Drain off the fat. (I actually started with 2 pieces of regular bacon and cooked about 9 pieces of turkey bacon in the regular bacon fat to give it the fatty flavor with less fat)
4. Transfer the potato mixture, half or thirds at the time, to a food processor or blender. (Don’t forget to hold the lid down. I put to much in the blender the first time and almost shot the lid off. AND it was still hot so I burnt myself. Also, if you’ve never used a blender before make sure you have some liquid in with the solids. It helps. ALOT.)
5. Return puree to sauce pan, stir in sausage and lemon juice. Heat thoroughly.
6. Serve with green onion slivers or reserved sausage/bacon


Nutrition: 254 cal., 9 g fat (2 g sat. fat), 39 mg chol, 831 mg sodium, 29 g. carb., 4 g sugar, 7 g sugar, 7 g fiber, 17 g protien