"Skinny" Applesauce

I made a batch of this applesauce today.

 

Oh My Word. I am at a loss as to describe how amazing it really is!!

 

It is like Fall, Christmas, and wonderfulness all rolled into one.

 

I called it "skinny" because it is sugar-free (unless you add a tiny bit of brown sugar), but I also left the skins on my apples. They cooked down so well in the slow cooker and then I pureed it quickly in the food processor.

 

"Skinny" Applesauce (source)

 

5 lbs. apples - cored and thinly sliced (I used mainly gala apples and 2 granny smith apples)

 

1 1/2 Tbsp. ground cinnamon

 

1/2 tsp. ground cloves

 

1/4 tsp. ground nutmeg

 

brown sugar (optional) - to taste

 

Layer apples in the slow cooker. Top apples with cinnamon, cloves, nutmeg, and brown sugar (if desired).

 

Cook on LOW 6-7 hours, until apples have cooked down and are soft. Whisk vigorously for a chunky-style applesauce. For a smooth applesauce, use an immersion blender or food processor to puree in small amounts. (Note: If using a food processor, only process a small amount and do not completely seal of the lid. Leave opening for steam to escape.)

 

 

 

 

Tomato & Bacon Quiche

This recipe is so simple to prepare, toss in a freezer bag, and freeze for a later date. My cookbook had two versions, a regular quiche in a pie crust or a low fat version without the crust. I did a combination of both recipes.

The only differences were a reduced amount of cheeses, egg substitute, and using sliced potatoes on the bottom of a pie pan instead of a pie crust.

This is the reduced fat version.

Tomato & Bacon Quiche

1/4 c. bacon, cooked & chopped (I used precooked bacon)

1/2 c. onion, chopped

1 c. tomatoes, diced

1 tsp. butter or margarine

1 c. lowfat cottage cheese

1 1/2 c. fat-free egg substitute (I used 3 eggs instead)

1/2 c. Swiss cheese, grated

1 Tbsp. flour

1/4 tsp. basil

1/4 tsp. oregano

1/2 tsp. salt

1/8 tsp. pepper

Saute onion in butter/margarine until soft. In a separate bowl or freezer container, mix remaining ingredients. Add onions and mix well. Freeze.

To prepare with pie crust: Thaw quiche mixture. Pour mixture into crust. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.

To prepare with potato crust: Thaw quiche mixture. Slice potatoes and place on the bottom and sides of greased 9-inch pie plate. Pour quiche over potatoes. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.