Apple Pie Turnovers - Hungry Girl Style

Ingredients: 

 

1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions:
Preheat oven to 350 degrees.

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 - 10 minutes, until apples are softened.

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don't want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 - 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. 

 

Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter. 

 

Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!

MAKES 6 SERVINGS

Serving Size: 1 pie-let
Calories: 103
Fat: 0.5g
Sodium: 156mg
Carbs: 23g
Fiber: 1.25g
Sugars: 8g
Protein: 2g

POINTS® value 2*

Original post: Hungry Girl

Moistest Brownies E.V.E.R

The Moistest Brownies E.V.E.R

Ingredients below are for a double batch

1 cup canola oil

2 cups sugar

2 tsp vanilla extract

4 eggs

1 cup flour (I used 1/2 cup all purpose & 1/2 cup whole wheat)

2/3 cup cocoa powder

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350 F. Grease a 13 x 9 x 2 Inch Baking Pan (30 x 20 x 3 cm Cake Pan) Combine oil, sugar and vanilla. Add eggs, mix until well combined. In a separate bowl add flour, cocoa powder, baking powder and salt. Add to egg and sugar mixture, and combine just until moistened. Pour into greased pan and bake for 25-35 minutes (I usually bake for about 30 minutes) or until brownies pull away from pan.

Original post: To Cook or Not to Cook

Pizza Dough (2 lb)

1 1/3 cups water (80 to 90 degrees F)

1 teaspoons honey or sugar

2 teaspoons sea salt

2 tablespoons extra virgin olive oil

3 1/4 cups bread flour

3/4 cup whole wheat flour

2 1/4 teaspoons yeast, active dry, instant or bread machine

Place in bread machine in order as listed. Select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise.

When Dough Cycle is completed, deflate dough and use to make your favorite pizza. 

Original post: Organized Junkie

Chicken Carbonara

 I do not add the red pepper flakes - it made it a bit to spicy for my little one. But I left it in the recipe. 

• salt & freshly ground black pepper to taste
• 1 pound pasta, such as spaghetti or rigatoni
• 1/4 cup extra virgin olive oil
• 1/4 pound pancetta, chopped (We do 1/2 pound of ground beef because we can’t get pork products here. Crumbled bacon would also work, I imagine.)
• 1 teaspoon red pepper flakes
• 5 to 6 cloves garlic, chopped
• 1/2 cup dry white wine
• 2 large egg yolks
• freshly grated Romano cheese (we do mozzarella)
• handful of finely chopped fresh flat-leaf parsley, for garnish (we do dried)

Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown the pancetta for two minutes; add red pepper flakes and garlic, and cook 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with the meat and oil. Pour the egg mixture over the pasta, and toss rapidly to prevent the egg from cooking. Remove the pan from heat and add a big handful of cheese, lots of pepper, and a little salt.

Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, about 1-2 minutes. Garnish with the parsley and extra grated cheese.
 

Original post: Simple Mom (Rachel Ray's recipe)

Slow-Cooked Creamy Parmesan Chicken & Rice

Ingredients:

Vegetable cooking spray 6 skinless, boneless chicken breast halves 6 tablespoons butter or margarine 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup 1 1/2 cups milk 1 cup converted long-grain white rice 1/4 cup grated Parmesan cheese

Directions:

1.	Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
2.	Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
3.	Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

Original post: Allrecipes

Crockpot Cabbage Rolls

One of my favorites!!

Ingredients:

12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef

1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce

Directions:

1.	Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2.	In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3.	In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4.	Cover, and cook on Low 8 to 9 hours.

Original post: Allrecipes

Leftover Turkey Casserole

 I renamed this so it wouldn't sound so "seasonal"

ngredients:

3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3.	In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4.	Bake 45 minutes in the preheated oven.

Original post: Allrecipes