Category: Recipes

I have to confess something. I’ve never actually been to Chicago. So I’ve never actually eaten a Chicago-Style Bakery Apple Slices in a Chicago bakery. But! I did come across them on the internet and as soon as a saw that gooey apple filling peeking out of flaky pie crust and encrusted in thick sugary glaze, I wanted in.

FOR THE PIE DOUGH:

• 4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
• 1/2 cup ice water, plus more as needed

FOR THE FILLING:

• 4 cups apple pie filling (canned is fine)

FOR THE GLAZE:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 2 tablespoons whole milk

How To Make Chicago-Style Bakery Apple Slices

1. For the pie dough:
2. In a large bowl, stir together the flour, sugar, and salt.
3. Remove one stick of butter from the fridge and using a cheese grater, grate butter over the flour mixture. If butter gets too soft, place in the freezer until firm again and start on the next stick of butter. Continue grating until all butter is used, stirring into the flour mixture in between sticks.
4. (Alternatively, you can cube or slice the butter and cut in using a pastry blender or two forks.)
5. Create a well in the center of the flour mixture and add the 1/2 cup ice water. Using a fork, toss quickly to combine.
6. Refill ice water container, then drizzle in 2 tablespoons of cold water at a time, stirring after each addition, until dough is moist and holds together easily. Try not to add any more water than you need to — dough shouldn’t be sticky. You should be able to see small pieces of butter throughout the dough.
7. On a lightly floured work surface, quickly and gently knead dough just to bring it together. Divide in half, then flatten each half into a 1-inch thick rectangle.
8. Wrap each rectangle in plastic wrap and chill at least 30 minutes.
9. When ready to bake, preheat oven to 400°F and set aside a 9×13-inch jelly roll pan.
10. Lightly dust a work surface with flour, then roll out one rectangle of dough roughly the same size as jelly roll pan. Press into the bottom of the pan.
11. Spread apple filling over the pie dough.
12. Roll the remaining rectangle of dough out to the same size, then pick up and lay on top of the apple filling. (You can also use a rolling pin to roll the dough up to make transferring easier.) Pinch edges of dough together but don’t worry too much about sealing completely.
13. Slice a few vents in top crust to release steam, then bake until crust is golden brown, about 40 minutes, rotating pan halfway through. Remove to a wire rack to cool.
14. When pie has cooled, make the glaze:
15. Beat together the sugar, butter, vanilla, and milk until smooth, then spread glaze over the top of the crust evenly. Let set and harden, then slice into squares and serve. Enjoy!

Beet juice is not just a vibrant and tasty beverage; it’s also a powerful health elixir that can help reduce blood pressure and inflammation. If you’re looking for a natural way to boost your health, this simple beet juice recipe might just be the ticket. It’s easy to make and packed with benefits that can enhance your overall well-being. Here’s how to whip up this nutritious drink in your own kitchen.

Health Benefits of Beet Juice

Beet juice is rich in nitrates, which are converted into nitric oxide in the body. This process helps widen and relax blood vessels, which in turn can lower blood pressure. Additionally, beets are loaded with antioxidants and anti-inflammatory compounds that can help reduce inflammation and protect cells from damage.

Ingredients:

Ingredients for the Best Beet Juice

• 2 large beets: These are the stars of the recipe, providing a sweet flavor and loads of nutrients.
• 1 medium apple: To add natural sweetness and additional health benefits.
• 1/2 lemon (peeled): Adds a refreshing zing and vitamin C.
• 1 inch of fresh ginger root: Known for its anti-inflammatory properties and digestive benefits.
• A handful of parsley: Optional, for an extra boost of vitamins and a fresh taste

PREPARATION:

Instructions for Making Beet Juice

1. Prepare Your Ingredients:
   • Wash all produce thoroughly.
   • Peel the beets and chop them into small chunks that can easily go through your juicer.
   • Core the apple and cut it into wedges.
   • Peel the lemon half.
   • Slice the ginger.
2. Juicing:
   • Start by juicing the beets, as they are the hardest ingredients.
   • Follow with the apple, lemon, ginger, and parsley if using.
   • Alternating softer ingredients with the beets can help push all the juice through.
3. Enjoy Fresh:
   • Pour the juice into a glass and stir well.
   • Drink immediately to enjoy the most nutritional benefits.

Enjoy !

Here’s a low-point version of Cauliflower with Chicken Breast in a frying pan, along with instructions and nutrition information:

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 boneless, skinless chicken breasts, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the diced chicken breasts to the pan and cook until they are golden brown and cooked through, about 5-7 minutes.
3. Add the minced garlic to the pan and cook for an additional 1-2 minutes, until fragrant.
4. Add the cauliflower florets to the pan, along with the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
5. Cook the cauliflower and chicken mixture for 8-10 minutes, or until the cauliflower is tender and lightly browned, stirring occasionally.
6. Once cooked, remove from heat and garnish with fresh parsley, if desired, before serving.

Nutrition Information (per serving):

• Calories: Approximately 250
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 70mg
• Sodium: 200mg
• Total Carbohydrates: 9g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 35g

Weight Watchers Points:

• Green Plan: 6 SmartPoints per serving
• Blue Plan: 4 SmartPoints per serving
• Purple Plan: 4 SmartPoints per serving

Enjoy this simple, quick, and delicious Cauliflower with Chicken Breast for a satisfying and low-point meal!

Four Ingredient Nougat Bars – I recall growing up and seeing this treat on the dessert table every holiday. This was one of those desserts that was saved for adults only.

I never did understand that as I was growing up. When I got older, I started making this treat myself and although I do not understand why it was an adult only treat, I understand why they kept it all to themselves.

Ingredients

• 2 packages of miniature marshmallows
• 2 tbsp butter, melted
• 2 packages of white chocolate chips
• 1 ½ cups red and green gumdrops

How To Make Four Ingredient Nougat Bars

FIRST STEP:

Cut the gum drops in half

Layer a baking dish with parchment paper, be sure there is enough paper hanging over the sides

Bring a pot of water to a boil on the stove

SECOND STEP:

Place a heat proof bowl or another pan over the first pot with the water

To the top dish add in the miniature marshmallows, the white chocolate chips and the butter

Melt the ingredients in the pan, over( or rather like a double boiler)

Stir until all is melted

THIRD STEP:

Gently fold in the gumdrops

Pour into the baking dish with the parchment paper

Let rest overnight so the nougat sets

Lift out of the baking dish using the parchment paper, cut into bars

Enjoy!

Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

Do I have to use Cheddar Cheese?

You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

Do these muffins need to cook longer?

The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

How do I store these muffins?

These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

Can these muffins be frozen?

You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

Ingredients

• 14 ounces Cream of Chicken Soup
• ¼ cup Chicken Stock
• 3 packages Crescent Rolls(you will have to seal the seams)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup chicken, shredded

How To Make Mini Chicken Pot Pies

1. Preheat the oven to 400*
2. Spray muffin tins with a non stick spray
3. Lay the crescent roll dough out flat, pinch seams together
4. Using a biscuit cutter, cut out 12 rounds from the dough
5. Press the dough into the muffin tins, including up the sides
6. In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
7. Spoon the filling into each muffin cup, do not overfill
8. Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
9. Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
10. If the top begins to brown too quickly, cover with aluminum foil and bake
11. Let cool and use a knife to loosen from the muffin tins.

Slow Cooker Baked Potatoes

Looking for a way to make baked potatoes without relying on the microwave? The slow cooker is your new best friend! While microwaves are quick, some people prefer not to use them due to concerns about safety or the difference in taste. Slow-cooked potatoes offer a delicious alternative that’s well worth the wait. Using a slow cooker allows the potatoes to cook gently over time, enhancing their natural sweetness and creating a soft, tender texture that melts in your mouth.

The best part? Slow cooker baked potatoes are incredibly easy to make, with minimal effort required. You can set them up in the morning and let them cook while you go about your day. By dinner, you’ll have perfectly cooked potatoes that are ready to be enjoyed with your favorite toppings like cheese, sour cream, or crispy bacon.

If you’re looking for even more flavor, try adding a dash of salt, a squeeze of lime juice, or a sprinkle of herbs before wrapping them in foil. The slow cooker works its magic by locking in moisture and flavor, making every bite more satisfying than the last. Whether you’re serving them as a side dish or the main event, slow cooker baked potatoes are a crowd-pleaser that require minimal effort but deliver maximum taste.

Ingredients:

• Potatoes
• Olive oil
• Salt
• Lime juice (optional)

Instructions:

1. Peel and wash the potatoes. Poke each one with a fork to create several holes.
2. Rub the potatoes with olive oil and sprinkle with salt.
3. Wrap each potato in aluminum foil and place them in the slow cooker.
4. Cook on low for 7-8 hours or on high for 4-5 hours.
5. Once tender, remove and serve. Top with your favorite garnishes like cheese, sour cream, or bacon.

Pro Tips:

• For extra flavor, add a sprig of rosemary or a few garlic cloves to the slow cooker.
• Avoid overpacking the slow cooker—leave space between potatoes to ensure even cooking.
• Want crispy skin? After slow cooking, pop the potatoes in the oven for 5-10 minutes at 400°F.
• Try using different potato varieties like Yukon Gold for a creamier texture.

Nutrition (per medium potato, without toppings):

• Calories: 160
• Carbohydrates: 37g
• Protein: 4g
• Fat: 0g
• Fiber: 4g
• Vitamin C: 28% of the Daily Value
• Potassium: 926mg

Ingredients:

Ingredients:

1 lb ground meat (beef, pork, or a combination)
1 egg
1/4 cup breadcrumbs
1/4 cup grated cheese (Parmesan, pecorino, or your choice)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Olive oil, for greasing the pan

The Directions:

In a large bowl, combine the ground meat, egg, breadcrumbs, grated cheese, chopped onion, minced garlic, and fresh parsley. Mix well until all ingredients are combined.

Season the mixture:
Add salt and freshly ground black pepper to taste. Mix again to distribute the spices evenly.

Form the mini meatloaves:
Take a portion of the mixture and form small meatballs, about the size of an apricot. You can shape them with slightly damp hands to prevent the dough from sticking.

Cook the mini meatloaves:

In a non-stick skillet, heat a little olive oil over medium-high heat. Arrange the mini meatloaves in the skillet in a single layer, taking care not to overlap them.
Cook the mini meatloaves for about 5-7 minutes per side, or until golden brown and cooked through. You can gently flip them with a spatula to ensure even cooking.

Serve:
Once cooked, transfer the mini meatloaves to a serving platter and serve hot.
You can accompany the mini meatloaves with a homemade tomato sauce, BBQ sauce or a sauce of your choice. They can be served as an appetizer, main course or as a snack.
These pan-fried mini meatloaves are full of flavor and have a juicy and soft texture. They are perfect for satisfying your comfort food cravings in no time. Enjoy!

Ingredients:

1 banana
100 grams Greek yogurt
2 chicken eggs
A pinch of salt
3 tablespoons flour
Olive oil, for frying

Directions:

Prepare the Banana: In a blender, grind the banana until smooth.
Mix the Batter: In a mixing bowl, combine the banana puree, Greek yogurt, eggs, and a pinch of salt.
Add the Flour: Add the flour to the mixture and stir until well combined.

Directions:

Heat the Skillet:

Heat a small amount of olive oil in a non-stick skillet over low heat.
Cook the Pancakes:

Pour small amounts of the batter into the skillet to form pancakes. Cover with a lid and cook over low heat until the pancakes are set and golden brown, about 3-4 minutes per side.

Serve: Serve hot and enjoy as much as you want.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 120 kcal per serving | Servings: 4 pancakes

Nutritional Benefits:
These Banana Greek Yogurt Pancakes are a healthy and delicious breakfast option that can aid in weight loss:

Banana: A good source of potassium, vitamin B6, and vitamin C, bananas help maintain heart health and provide a quick energy boost.

Greek Yogurt: High in protein and probiotics, Greek yogurt aids in digestion and supports a healthy gut. It also provides calcium for bone health.

Eggs: Rich in high-quality protein, eggs provide essential amino acids, vitamins, and minerals, contributing to muscle repair and growth.

Olive Oil: A healthy fat, olive oil is rich in monounsaturated fats and antioxidants, supporting heart health and reducing inflammation.
Incorporating these Banana Greek Yogurt Pancakes into your breakfast routine is a fantastic way to enjoy a healthy and delicious start to your day. Packed with protein, vitamins, and minerals, these pancakes are not only nutritious but also incredibly tasty.
The combination of fresh ingredients and the absence of flour makes them a perfect choice for those looking to lose weight or maintain a healthy diet. Try this simple and tasty recipe, and enjoy the benefits of a wholesome breakfast every day!

Ingredients:

• 1 cup fat-free Greek yogurt
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds
• 1 tablespoon flaxseed meal
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• Stevia or other zero-calorie sweetener, to taste
• Fresh berries or other fruit for serving (optional)

Instructions:

1. Prepare the Base:
   • In a mixing bowl, combine fat-free Greek yogurt and unsweetened almond milk. Mix until smooth and well combined.
2. Add Seeds and Extracts:
   • Stir in chia seeds, flaxseed meal, vanilla extract, and almond extract (if using). These ingredients will add thickness and flavor to the fluff.
3. Sweeten to Taste:
   • Sweeten the mixture with stevia or your preferred zero-calorie sweetener. Start with a small amount and adjust to your desired level of sweetness.
4. Chill:
   • Cover the bowl and refrigerate the mixture for at least 1 hour, or overnight if possible. This allows the chia seeds and flaxseed meal to absorb moisture and thicken the fluff.
5. Serve:
   • Before serving, stir the fluff to ensure it’s well mixed and creamy. Divide into serving bowls or glasses.
6. Garnish:
   • Garnish with fresh berries or your favorite fruit, if desired. This adds extra flavor and texture to the dish.

Nutritional Information (per serving, without fruit):

• Calories: Approximately 80 kcal
• Protein: 7g
• Carbohydrates: 7g
• Fat: 2g
• Fiber: 3g
• Sugar: 3g

SmartPoints (WW):

• Each serving of the W-W Low-Point Zero-Point Fatbomb Fluff is approximately 1 SmartPoint on the W-W (Weight W) program.

Ingredients:

For the batter:
60 g of butter
100 g of sugar
60 g of milk
15 g of lemon juice
Lemon zest
120 g of flour
5 g of baking powder
Turmeric (optional)

For the icing:
300 g of cream cheese
15 g of lemon juice
50 g of powdered sugar
100 g of whipping cream

METHOD:

1 Beat butter and sugar for about 5 minutes, then stir in milk.
2 Add grated lemon zest, sifted flour, baking powder and turmeric.
3 Place the batter in the mold and bake at 180° for 25 minutes.
4 Mix cheese, lemon zest, sugar and whipping cream to make the icing.
5 Place this mixture on top of the cupcakes and decorate with lemon pieces.
6 Enjoy your Lemon cupcakes.