Weekday Meals

I don't know about you, but I love autumn. What's not to like? The weather is getting cooler (hopefully), the kids are back in school, and the food is wonderful. That said, here are some fall-ish recipes for you to try. Enjoy!

CARAMEL APPLE OATMEAL CRISP

This one comes from the cooks at Betty Crocker. The recipe starts off, “Cookie mix and caramel topping make this ooey gooey caramel apple crisp super quick to make.”

Check out this recipe online here.

Prep Time: 
20 min; Total Time:
 1 hr 10 min; Servings: 
12

1 pouch Betty Crocker™ oatmeal cookie mix

1/2 cup butter or margarine, melted

5 to 6 large apples, peeled, coarsely chopped (about 6 cups)

1 cup caramel topping

2 teaspoons ground cinnamon

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir cookie mix and melted butter until crumbly; set aside.

In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.

Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

Note:

For more fiber and color, leave the peel on the apples.

Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly. To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender.

Nutrition Information: Serving Size: 1 Serving Calories 350, Total Fat 9g (Saturated Fat5g, Trans Fat0g), Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 63g (Dietary Fiber1g, Sugars23g), Protein3g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate

SHEPHERD'S PIE WITH POTATO TOPPING

This comes from Kathy Kingsley, About.com's American Food guide. Kathy writes, “Although this dish is called a “pie,” there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” The recipe serves 6 to 8 and can be viewed online here.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Yield: Serves 6 to 8

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.

BAKED APPLES BURNETTE

Yield: 4 servings

View online: http://diabeticgourmet.com/recipes/html/743.shtml

Source: Light and Easy Diabetes Cuisine

Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml

Ingredients

4 MacIntosh or Rome apples

2 tablespoons raisins

1 tablespoon sunflower seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Few drops pure vanilla extract

1/4 cup water

1 tablespoon frozen orange juice concentrate

Directions

Preheat oven to 375 degrees F.

Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork.

Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla.

Place apples in a baking dish and add water mixed with orange juice.

Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup.

Nutritional Information Per Serving: Calories: 96; Protein: 1 g; Fat: 1 g; Sodium: 2 mg; Cholesterol: 0 mg; Carbohydrates: 22 g; Exchanges: 1-1/2 Fruit

BROCCOLI AND CHEESE PIE

Yield: 4 servings

Source: "Diabetes Cookbook for Dummies"

Info: http://diabeticgourmet.com/book_archive/details/88.shtml

Ingredients

Nonstick cooking spray

1 cup fresh broccoli, small florets

1/2 cup low-sodium chicken broth

2 egg whites, lightly beaten

1 whole egg, lightly beaten

1 cup skim milk

1 cup shredded cheddar cheese

1/4 teaspoon pepper

Directions

Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.

In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.

In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.

Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.

Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g; Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat

BAKED APPLES

This comes from Alton Brown of Good Eats on the Food Networks. Serves 4.

To view this online, click here.

Ingredients

3/4 cup oats

3/4 cup flour

2/3 cup light brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch kosher salt

1 stick cold unsalted butter, diced

4 Braeburn apples (Fuji will substitute)

4 teaspoons honey

Directions

In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.

Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.

Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.

Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving.

EASY SPOON BREAD

This comes from Elizabeth Yetter, About.com's Bread Baking guide. She writes, “If you need to serve a bread with your meals, but don't feel like taking a long time preparing a yeast bread, try out this recipe for an easy spoon bread. It rises with baking powder, not active dry yeast, so there is no waiting for rising times.

“This bread goes well with a gravy meal, such as a roast with gravy and mashed potatoes or a roasted chicken with gravy. You can also serve it topped with whipped butter.

“Leftovers can be covered and saved in the refrigerator for up to 24 hours. To reheat, cover with gravy and cut meat. Cover dish with plastic wrap or lid and reheat in the microwave. It is not as good as when it was fresh out of the oven, but it is still better than any prepackaged meal you might buy in the freezer department in the grocery store.”

Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: 8 servings

You can view this online here.

Ingredients

1-1/3 cups water1 cup yellow cornmeal

1-1/2 tsp salt

1-1/3 tsp granulated sugar

1/4 cup butter

1-1/4 cups milk

3 large eggs, lightly beaten

1 tsp baking powder

Preparation

Grease a 2 quart pan or casserole dish. Bring water to a boil. Remove from the burner and let cool for 5 minutes. In a medium bowl, mix together the cornmeal, salt, and sugar. Pour the hot water over the cornmeal mix and mix. Add butter and mix until completely melted. Set bowl aside and let the mixture cool. Finally, add the milk, eggs, and baking powder.

Scrape the batter into the greased pan. Place the pan into a larger, shallow pan that is filled with water. Place in a preheated oven at 350 degrees F. Bake for 35 minutes or until the top is a firm crust. Remove from the oven and serve immediately using a spoon.

Note: Elizabeth adds, “You can use any type of milk in this recipe: whole milk, skim, low fat, etc...Soy milk can be replaced with almond milk or any time of milk.”