Apple Cinnamon Baked Oatmeal Ingredients

For the oatmeal:

• 1 1/2 cups uncooked Oatmeal
• 1 3/4 cups unsweetened Almond Milk
• 1 large Apple (any type), peeled finely chopped
• 1.5 teaspoons ground cinnamon
• 1 teaspoon vanilla
• Pinch of salt
• 1 egg white
• 1/4 cup pomegranate seeds

For the leche sauce (4 servings):

• 8 tablespoons Greek yogurt low fat 2%
• 4 tablespoons almond milk
• 1 teaspoon cinnamon
• 2 teaspoons honey

Directions

Preheat oven to 350F then spray a medium size baking dish with nonstick cooking spray.

Place all ingredients for baked oatmeal, except the pomegranate, in a large bowl and mix. Transfer into baking dish. Bake at 350 for about 30 minutes or until the top begins to brown. It is now ready to serve.

Mix all ingredients for leche sauce and spoon over the baked cinnamon.

Nutrition Information

Serves:  4 |  Serving Size: approx. 1 cup + 2 tablespoons leche sauce + 1 tablespoon pomegranate

Per serving: Calories: 129; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 252mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 6g; Protein: 3g

Nutrition Bonus: Potassium: 103mg; Iron: 6%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 7% 

Spiced Pork Tenderloin with Sauteed Apples

Ingredients

• 3/8 teaspoon Salt
• 1/4 teaspoon ground Coriander
• 1/4 teaspoon freshly ground Black Pepper
• 1/8 teaspoon ground Cinnamon
• 1/8 teaspoon ground Nutmeg
• 1 pound Pork Tenderloin, trimmed and cut crosswise into 12 pieces
• 1 teaspoon Oil (or cooking spray)
• 2 tablespoons Butter
• 2 cups Braeburn or Gala Apple (approx. 2 medium apples), unpeeled and thinly sliced
• 1/3 cup Shallots, thinly sliced
• 1/8 teaspoon Salt
• 1/4 cup Apple Cider
• 1 teaspoon fresh Thyme leaves

Directions

Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutrition Information

Serves: 4  |  Serving Size: 3 pork medallions + 0.5 cup apple mixture

Per serving: Calories: 244; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 89mg; Sodium: 354mg; Total Carbohydrates: 13g; Dietary Fiber: 3g; Sugars: 9g; Protein: 24g

Nutrition Bonus: Potassium: 502 mg; Vitamin A: 5%; Vitamin C: 12%; Calcium: 2%; Iron: 9%

Grandma's Apple Crisp

7-8 tart apples
2/3 cup sugar
1 cup brown sugar
1 cup flour
1/3 cup margarine (melted)
cinnamon to taste
chopped pecans or walnuts optional

Oven to 375 Minutes

• Peel & core apples, slice and place in 8''x8'' pan, filling almost to the top
• Sprinkle with sugar and cinnamon
• Prepare topping mixture  - brown sugar, flour and margarine, to form a crumbly mixture
• Press topping onto apples to form a crust. Sprinkle with nuts
• Bake 30-40 minutes.
• ENJOY!

From Diana Phillips

Apple Cake with Cream Cheese Frosting

• Preheat oven to 350 degress
• BEAT: 2 eggs until light and fluffy
• ADD: 2 cups sugar, 1/2 cup vegetable oil and 1 tsp vanilla
• SIFT: 2 cups flour, 1/2 tsp salt, 1 tsp baking soda, 2 tsp cinnamon
• ADD: 4 cups chopped apples, 1 cup nuts
• BAKE: greased 9x13 pan and let cool
• FROSTING, MIX until Smooth: 13 ozs softened cream cheese, 3 tbsp soft margarine,  1 1/2 cup confectioners sugar, 1 tbsp vanilla. 

From Diana Phillips

Whole Grain Apple Oatmeal Pancakes

Ingredients

1 Cup Oats
1 Cup All Purpose flour
1 Cup Whole-wheat flour
1/2 Cup Shredded Apple ( Peeled )
2 Tbsp. Baking powder
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
1 1/2 Cup Milk
1/4 Cup Vegetable oil
2 Eggs
1 Tsp. Vanilla
2 Tbsp. Honey

Method

1. Preheat a large skillet over medium heat.
2. Whisk together the oats, flours, baking powder, nutmeg and salt.
3. In a second bowl, whisk together the milk, oil, eggs, vanilla, apple and honey.
4. Pour the wet into the dry mixture and stir briefly, just until combined.
5. Add a little tiny bit of oil to the pan before spooning the batter into the skillet.
6. Once bubbles form on the outside of the pancake and do not fill in again – it is time to flip them over. Let cook on the other side until complete.

Zesty Tip: My biggest tip when cooking pancakes is to ensure you have the griddle, skillet or pan up to the right temperature. Make sure it is hot enough, because if not the pancakes will absorb the oil and they will taste terrible.

From Zesty