Fruit Crumble Recipes: Slow Cooked Apple Brown Betty

3 cups apples - peeled, cored and diced10 slices bread, cubed1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt3/4 cup brown sugar1/2 cup butter, meltedPlace apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender. Amount Per Serving  Calories: 349 | Total Fat: 16.9g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 349

Total Fat: 16.9gCholesterol: 41mgSodium: 447mgTotal Carbs: 47.7g    Dietary Fiber: 2.6gProtein: 3.5g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Breakfast Enchiladas

1 (16 ounce) package frozen hash brown potatoes1 cup diced cooked ham1 tablespoon vegetable oil1 (4.5 ounce) can diced green chile peppers1 1/2 cups shredded Cheddar cheese, divided1 (28 ounce) can green chile enchilada sauce8 (10 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately. Amount Per Serving  Calories: 483 | Total Fat: 24.9g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 483

Total Fat: 24.9gCholesterol: 37mgSodium: 1578mgTotal Carbs: 53g    Dietary Fiber: 3.3gProtein: 18.4g VIEW DETAILED NUTRITION
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Easter Recipes: Italian Rice Pie I

9 eggs1 1/2 cups white sugar2 pounds ricotta cheese1 teaspoon vanilla extract2 cups heavy whipping cream1 cup cooked white rice1 (15 ounce) can crushed pineapple, drainedBeat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple. Pour into a 9 x 13 inch buttered pan. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled. Amount Per Serving  Calories: 646 | Total Fat: 36.7g | Cholesterol: 355mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 646

Total Fat: 36.7gCholesterol: 355mgSodium: 244mgTotal Carbs: 59.3g    Dietary Fiber: 0.5gProtein: 22g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Pepperoncini Beef

1 (3 pound) beef chuck roast4 cloves garlic, sliced1 (16 ounce) jar pepperonciniMake small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Amount Per Serving  Calories: 275 | Total Fat: 20.5g | Cholesterol: 80mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 275

Total Fat: 20.5gCholesterol: 80mgSodium: 865mgTotal Carbs: 1.6g    Dietary Fiber: 0.3gProtein: 19.9g VIEW DETAILED NUTRITION
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