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Originals Oven Roasted Chicken Salad Mason Jar
Lunch

Originals Oven Roasted Chicken Salad Mason Jar

5.0

Prep
Cook
Total
10 min

Instructions

  1. 1 In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
  2. 2 Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
  3. 3 To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
  4. 4 Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
  5. 5 Once ready to eat, empty jar into a bowl, mix and enjoy!

By Dietz Watson

Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
  2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
  3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

Kids' Turkey and Cream Cheese Spread Bento Box
Lunch

Kids' Turkey and Cream Cheese Spread Bento Box

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
  2. 2 Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
  3. 3 Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
  4. 4 Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
  5. 5 Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
  6. 6 Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
  7. 7 Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
  8. 8 Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.

By Lela

Fennel, Grapefruit, and Apple Salad
Lunch American

Fennel, Grapefruit, and Apple Salad

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
  2. 2 Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

By Bean

Banana Squash Soup with Sweet Potato and Green Apple
Lunch American

Banana Squash Soup with Sweet Potato and Green Apple

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat coconut oil and butter together in a large pot or Dutch oven over medium heat. Add onion and garlic; cook and stir until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  2. 2 Stir squash, sweet potatoes, and apple into onion mixture; cook until heated through, about 5 minutes. Add chicken broth; bring to a boil. Add basil, curry powder, and bay leaf; reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat; season with salt and black pepper.
  3. 3 Purée soup with an immersion blender until smooth.

By vanzweb

Grandma Jeanette's Amazing German Red Cabbage
Side Dish European

Grandma Jeanette's Amazing German Red Cabbage

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
  3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
  4. 4 Enjoy!

By Sara Nolan Jennings

Sangria (Red)
Drink European

Sangria (Red)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
  2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Roasted Sausage and Sauerkraut
Dinner European

Roasted Sausage and Sauerkraut

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Lay a large sheet of heavy-duty aluminum foil over a baking sheet. Place sauerkraut, sausage, onion, oil, butter, pepper, and caraway seeds in the center of the foil; mix until well combined. Bring up the sides of the foil and double-fold the top and ends to make a packet, leaving room for heat circulation inside.
  3. 3 Place the foil package and baking sheet into the preheated oven and roast for 30 minutes.
  4. 4 Remove from the oven; open the packet carefully by cutting along the top fold with a sharp knife. Allow the steam to escape, then open the top of the foil packet. Stir in green apples and reseal the foil, adding another piece to the top if necessary. Return to the oven for 10 more minutes.
  5. 5 Remove from the oven, season with salt, and serve.

By Reynolds KitchensR

Mincemeat
Dessert European

Mincemeat

4.7

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 To make mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  2. 2 Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 To make the mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon.
  4. 4 Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  5. 5 Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
  6. 6 Refrigerate sealed jars for up to 3 months. Enjoy!

By Ita

Green Apple Sorbet with Pistachios
Dessert

Green Apple Sorbet with Pistachios

4.0

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
  2. 2 Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
  3. 3 Top with sliced green apple, pistachios, and confectioners' sugar before serving.

By ilikeit

Zesty Lemon Apple Juice
Drink

Zesty Lemon Apple Juice

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour water into a glass and place beneath the spigot of a juicer.
  2. 2 Process cucumber, waiting about 20 seconds between halves.
  3. 3 Process apples, waiting about 20 seconds between quarters.
  4. 4 Juice lemon halves.
  5. 5 Stir juice vigorously to blend.

By MVezza

Blackberry and Apple Crumble
Dessert

Blackberry and Apple Crumble

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Slice apples and place in a saucepan with water and 3 tablespoons sugar. Heat over medium-low heat for 5 minutes, stirring every minute to prevent sticking. Stir in blackberries and taste, adjusting sugar if necessary. Make sure apples get thoroughly coated with blackberry juice. Cook for about 3 minutes; mixture will still be runny. Pour into a 2-quart casserole dish and allow to cool slightly.
  3. 3 Meanwhile, combine flour, sugar, and butter for crumble topping in a mixing bowl. Mix with an electric mixer or your fingers until it resembles bread crumbs. Pile the crumble topping evenly over the fruit.
  4. 4 Cook in the preheated oven until golden brown, 20 to 25 minutes.

By rdtaggart

Heavenly 'Apple of My Thigh' Dessert
Dessert

Heavenly 'Apple of My Thigh' Dessert

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix together the cream cheese, sugar and 1/4 cup of the caramel sauce in a medium bowl. Spread onto a serving tray or a plate. Drizzle the remaining caramel sauce over the top and sprinkle with pieces of chocolate covered toffee. Refrigerate for 30 minutes, then serve with apple slices.

By KIRSTEN_R

Baked Apples
Dessert American

Baked Apples

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Using an apple corer, a melon baller, or a teaspoon, remove core from the top of each apple, making sure not to go all the way to the bottom, leaving about 1 ½ inches from the bottom of the apple.
  3. 3 Stir sugar, cinnamon, and salt together in a small bowl until evenly combined. Stuff each apple with 2 tablespoons brown sugar mixture.
  4. 4 Place apples in an 8-inch square baking dish. Top each apple with 1 piece of butter; pour boiling water to a depth of 1/4-inch in the bottom of the dish. Cover with foil.
  5. 5 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake, uncovered, until sugar begins to caramelize and apples are tender when pierced with a paring knife, 20 to 25 minutes more.
  6. 6 Serve warm. Enjoy!

By LuCynda

Honey Baked Apples
Dessert American

Honey Baked Apples

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Core apples, remove top ⅓ peel from each, and place in a baking dish. Fill core holes with cranberries.
  3. 3 Combine water, brown sugar, and honey in a small saucepan over medium heat; bring to a boil, stirring occasionally to dissolve sugar and honey. Pour brown sugar mixture over apples.
  4. 4 Bake in the preheated oven, for 1 hour, basting with juices every 15 to 20 minutes. Serve with vanilla ice cream.

By AMBERLIANNE

No-Sugar Apple Pie
Dessert American

No-Sugar Apple Pie

4.7

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk 1/3 cup apple juice concentrate together with cornstarch and cinnamon in a small bowl. Set aside.
  3. 3 Simmer apples with remaining apple juice concentrate in a large saucepan until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
  4. 4 Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
  5. 5 Bake in the preheated oven until crust is golden brown, about 45 minutes.

By Carolyn

Sweet Potato and Apple Sausage Casserole
Dinner American

Sweet Potato and Apple Sausage Casserole

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a casserole dish with cooking spray.
  2. 2 Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
  3. 3 Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

By photog_grrl

Roasted Apple and Parsnip Soup
Dinner American

Roasted Apple and Parsnip Soup

4.0

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
  3. 3 Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
  4. 4 Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
  5. 5 Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

By John Mitzewich