Category Archives: Apples

Harvest Dinner

1 ½ to 2 lb boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered (1 ¼ pounds)
¾ cup water
1 ½ teaspoons instant beef bouillon granules
¼ teaspoon celery seed
¼ teaspoon ground cinnamon
¼ teaspoon pepper
2 tablespoHarvest dinnerons cornstarch
2 tablespoons cold water
Apple wedges (optional)


  1. Trim the fat from the pot roast. In a large skillet brown roast on all sides in hot oil. Drain well.
  2. Place the onion, then sweet potatoes in the crockpot. Place meat atop vegetables. (Cut roast, if necessary to fit.)
  3. In a small bowl combine water, bouillon granules, celery seed, cinnamon, and pepper. Pour over meat and vegetables.
  4. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours
  5. Remove meat and vegetables from cooker and place on platter; reserve juices. Skim fat from juices. Pass juices. Or, for gravy, pour juices into a glass measuring cup. If necessary, add water to equal 2 cups of juice. In a saucepan stir cornstarch into 2 tablespoons cold water; add juices. Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  Serve gravy with roast and vegetables. Garnish with apple wedges if desired.
  • If you prefer, skip the gravy and spoon the juices over the meat.

Nutritional Information per serving:
Calories 328
Fat 10 g total
Cholesterol 82mg
Protein 30 g
Carbohydrate 30 g
Sodium 282 mg
Potassium 655 mg

Cabbage and Apple Skillet

Braised Red Cabbage with Sausage and Apples (3)Ingredients
1 head cabbage, chopped
3 apples, peeled, cored and chopped
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon vinegar
Salt and pepper to taste

1. In a large bowl, combine chopped cabbage and apples.
2. In a large skillet, heat oil over medium heat then stir in sugar and vinegar.
3. Add cabbage and apples and cook over low heat until tender.
4. Season with salt and pepper to taste. Serve and enjoy.
Yield: 6 servings

Nutrition Information
Per serving
Calories 160
Fat 9g
Cholesterol 35mg
Sodium 300mg
Total Carbohydrate 15g
Fiber 4g
Sugar 10g
Protein 9g

Waldorf Salad

1/4 cup walnuts, chopped
2 apples, cored and diced
1 cup celery, diced
1/2 cup raisins
1/4 cup nonfat plain yogurt
1/2 teaspoon sugar
1 teaspoon lemon juice

1. Preheat oven to 350 degrees.
2. Place chopped walnuts on a baking sheet and bake for 12-15 minutes. Stir occasionally until they are evenly toasted.
3. Combine apples, celery, nuts, and raisins.
4. Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.
5. Refrigerate leftovers within 2-3 hours. Serve with a whole wheat tortilla for a complete meal.
Yield: 6 servings

Nutrition information
Per serving: 2/3 cup
Calories 100
Fat 3.5g
Cholesterol 0mg
Sodium 20mg
Total Carbohydrate 19g
Fiber 2g
Sugar 14g
Protein 2g