May 8, 2011 at 2:08 pm (7 ingredients or less, apple juice, Beverages, club soda, grape juice, no-cook, orange juice, pineapple juice, pomegranate juice, Quick Dishes)
1 serving
1/2 C any fruit juice
1 C club soda
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For each serving, add juice to tall glass filled with ice. Slowly pour in club soda. Stir gently and serve.
Note: For strong-flavored juice, such as grape, decrease amount of juice to 1/4 cup. For weaker-flavored juice, such as apple, increase proportion to 1/2 juice, 1/2 soda.
June 11, 2010 at 4:39 pm (apple juice, black pepper, broccoli florets, carrots, chicken broth, chives, fettuccine, garlic, grainy mustard, honey, Main Dish, onion, parmesan, red bell peppers, ricotta cheese, salt, sour cream, spaghetti, stovetop, yogurt)
Serves 4.
10 to 12 oz fettuccine or spaghetti
1/4 C apple juice OR chicken broth
1 C chopped onion
4 to 6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 C grated carrots
1 1/2 C broccoli florets
1 T minced fresh chives
1/2 C plain nonfat yogurt
2 T grated Parmesan
1/3 C part-skim ricotta
1/2 C nonfat sour cream
1/3 C stone-ground mustard
1 t honey
Salt and freshly ground black pepper to taste
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Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add juice or broth, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell pepper, carrots, broccoli and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt and pepper. Toss with vegetables and pasta. Serve immediately.
June 5, 2009 at 1:30 pm (apple cider, apple juice, Autumn, baby spinach, black pepper, blue cheese, boneless skinless chicken breast, canola oil, dried thyme, Main Dish, onion, pears, Quick Dishes, salt, stovetop, thyme leaves, whole-wheat pastry flour, Winter)
PREP: 20 min
COOK: 30 min
Serves 4.
1½ Tbsp whole wheat pastry flour
½ tsp salt
¼ tsp freshly ground black pepper
2 large boneless, skinless chicken breast halves (6–8 oz each), cut in half, or 4 chicken cutlets (3–4 oz each)
2 Tbsp canola oil
1 large onion, cut into wedges
2 medium pears, halved, cored, and sliced
6 oz baby spinach
½ c apple cider or apple juice
1½ tsp fresh thyme leaves, or ½ tsp dried
½ c crumbled reduced-fat blue cheese
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1. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the mixture and set aside.
2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until lightly browned. Add the pears and cook for 3 minutes, or until lightly browned. Add the spinach and cook for 1 minute, or until wilted. Place mixture on a serving plate.
3. Heat the remaining 1 Tbsp oil in the same skillet. Cook the chicken for 6 to 8 minutes, turning once, or until browned. Add the cider and thyme and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce is reduced by half.
4. Place the chicken on the spinach mixture, drizzle with the cider mixture, and sprinkle with the cheese.
May 9, 2009 at 4:07 pm (apple juice, blender, canned black beans, canned chopped green chiles, canned plum tomatoes, carrots, celery, chili powder, garlic, granulated sugar, ground cumin, honey, jalapeños, Main Dish, monterey jack cheese, onion, pepper, Quick Dishes, salt, sour cream, stovetop, vegetable stock, yogurt)
1/2 C apple juice
2 C chopped onions
1/2 C chopped celery
1/2 C chopped carrots
2 to 3 T minced garlic
2 t ground cumin
4 t chili powder, or to taste
4 C canned black beans, drained and rinsed
2 C vegetable stock
2 t honey OR sugar
1/4 C canned chopped mild green chilies OR jalapenos
16 oz canned plum tomatoes, chopped
Salt and pepper to taste
1/3 C grated Monterey Jack cheese
1/2 C sour cream OR yogurt
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In a large Dutch oven over medium-high heat, bring apple juice to a boil. Add onions; saute, stirring, 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste; saute, stirring 3 minutes.
Add black beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high; cover pot and bring chili to a boil. Reduce heat to medium-high; simmer, covered, 10 minutes, stirring occasionally.
To thicken, place 1 C chili in blender and carefully puree on low speed. Return pureed chili to pot. Adjust seasonings. Stir in cheese, top each bowl with a dollop of sour cream or yogurt and serve. Serves 4 to 6.
June 21, 2008 at 4:12 pm (Aldi ingredients, all-purpose flour, apple juice, apples, baking powder, bananas, Breads, Breakfast, cashews, cinnamon, granulated sugar, oven, Vegetarian)
A-B-C Muffins
Apples, Bananas and Cashews. 
2 cups unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 cup sugar
1 1/2 cups apple juice
1 medium apple, peeled, cored and chopped
2 ripe bananas, mashed
1/2 cup cashews, chopped
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Preheat the oven to 325°F. Lightly oil the muffin pan. Combine the dry ingredients and mix well. Add the apple juice, apple, banana and cashews and stir well. Fill the muffin cups two-thirds full. Bake for 20 to 25 minutes, or until slightly raised and lightly browned. Makes 10-12 muffins.
March 28, 2008 at 5:05 pm (apple juice, brandy, butter, cinnamon, dark rum, eggs, granulated sugar, milk, nutmeg, oven, powdered sugar, puddings, raisin bread, raisins, salt, vanilla)
Double Raisin Bread Pudding
by Sun-Maid
6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
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Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.
Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:
Spirited Sauce
1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice
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In saucepan, combine all sauce ingredients. Cook over low heat (about 3 minutes), stirring constantly, until thickened. Serve warm over warm or cool pudding.
Makes 4-6 servings.
