.2 cups chopped Apples, any kind
.1 tbsp fresh Lemon juice
.2 cups All purpose flour
.2 tsp. Baking powder
.½ cup Light brown sugar substitutes
.1 cup Pecan chopped and divided
.2/3 cup low fat Milk
.1 stick of Butter room temperature
.1 large Egg
.1 tsp Cinnamon
.½ tsp grated Nutmeg
.¼ tsp Salt
.1 tsp Vanilla
Preheat oven 375
Peel and chop the apples to small bite sizes, add lemon juice and set aside.
Line a muffin pan with baking paper and set aside.
In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.
Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.
On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.
With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.
Bake for 25-30 minutes or until toothpick comes out clean.
It makes 12 cupcakes.
The rule is to have dinner on the table no later than 7 pm every night at our house, so I try my best to have delicious food by that time and having easy recipes up my sleeves is all I need to accomplish that.
.2 cups fresh parsley
.1 cup fresh cilantro
.1 large onion
.4 lbs lean ground beef
.1 tbsp salt
.1 tbsp black pepper
.1 tbsp curry powder
.4 tbsp olive oil
.½ tbsp crushed red pepper
Bring meat to room temperature.
Preheat oven to 375
In a food processer, using the pulse button mince parsley and onion but making sure it does not turned to water, about 10 pulses.
Add to the meat; salt, black pepper, curry powder, and olive oil, with clean hands mix the meat until all incorporated.
Take a small amount of the meat, the size of small meatball and form a small log without over working the meat. Line up in baking pan lined up with parchment paper.
Bake for 17-20 minutes until the meat is fully cooked.
Serve with roasted chili pepper, tomato, onion, homemade Hummus and baked fries.
Not sure why I came up with this dish. I had chicken breasts, started cutting it to bites sizes while thinking about what to make, and after standing there and looking at it for few minutes, I opened the coppered and saw a bag of seasoned croutons and a can of mushroom soup and I said ok this would do and let us try it, why not right? Collected the rest of the ingredient as you could see below and as they say, the rest is history!
This dish actually came out tasty; it is full of flavor, hearty and sticks to your rips kind of dish.
.1 can 10 ½ oz cream of mushroom soup
.1 bag 5 oz seasoned croutons
.1 tbsp poultry seasonings
.1 cup frozen mixed vegetable
.¾-cup sour cream
.1-cup water or chicken broth
.1 tbsp. salt
.½ tbsp. black pepper
.2 ½ lbs. chicken cut to bites size
.2 tbsp. fresh parsley
.½ tbsp. curry powder
.2 tbsp olive oil
Preheat oven to 400
In a large mixing bowl whisk cream of mushroom soup, milk, water or chicken broth, and sour cream until all combined.
In 9 x13 baking pan, with clean hands mix Chicken with poultry seasoning, vegetable, salt, black pepper, curry powder, and olive oil until chicken covered with the seasoning and vegetable distributed evenly. Add cream of mushroom mix, croutons and mix well with clean hands making sure the croutons well distributed evenly in the pan.
Bake for 30-40 minutes, or until the chicken fully cooked. Sprinkle with fresh parsley and serve.
TIP: Always wash your chicken; never cook directly from the package that comes in without washing it.