An Apple a Day: Best Apple Recipes

Fall is the season of delicious, crisp, juicy apples.  Not only are apples scrumptious and ripe this fall, they are excellent for your health.  Apples are full of antioxidants and fiber that have a range of health benefits including lowering your risk of diseases like cancer, cardiovascular disease, diabetes and degenerative brain conditions, as well as regulating your digestive system, supporting healthier eyes and teeth, and helping you loose or maintain a healthy weight.

An Apple a Day:  Best Apple Recipes

Apples are an excellent choice for your diet and can be eaten in a variety of ways.  Whole raw apples are an easy on-the-go snack; 100% pure apple juice is refreshing and hydrating; or you can cook, bake or prepare foods using apples.  In honor of the fruit of fall, we’re sharing our best apple recipes that we’re sure you will find amazingly scrumptious!

Soup:  Apple and Butternut Squash Soup

Steam 1 lb. of apples, 1 lb. of butternut squash and half of a medium onion until tender.  Place soft apples, squash and onion in a blender with 2 tablespoons of olive oil, 3 cups of chicken broth, ½ cup apple cider and 1 teaspoon of curry powder, garlic powder, salt and ginger each.  Puree until smooth.  Poor contents of blender into a stove pot and bring to a simmer.   Serve warm with chopped walnuts or mint toppings.

Salad:  Apple, Celery, Broccoli Slaw

In a large bowl mix small-bite chunks of apples and celery.  Add pre-packaged broccoli shreds.  Toss and set aside.  In a small bowl make the slaw dressing by combining ½ cup plain Greek yogurt, 2 tablespoons of low fat mayonnaise, 2 tablespoons olive oil, 1 teaspoon sugar and salt & pepper to taste.  Toss the apple and veggie mixture with the dressing.  Serve cold.

Appetizer:  Brie and Apple Quesadilla

Combine 1 tablespoon of Dijon mustard and 2 tablespoons of apple cider in a small bowl.  (If desired, add salt and pepper to taste.)  Place tortilla in a skillet and spread a thin layer of the mustard sauce.  Melt thinly sliced brie cheese onto of sauce, then add thin slices of granny smith apples on one side.  Fold the non-apple side over and continue to cook until cheese is fully melted and apples are slightly cooked.  Serve with a dollop of sour cream or salsa.

Main Dish:  Pork Chop with Apple Chutney

Broil, bake, sauté or grill pork with a pinch of salt, pepper, coriander, garlic powder and onion powder.  In a saucepan, melt 1 tablespoon of butter.  Then mix in 5 cups of chunked peeled apples, ½ cup of dried cranberries and raisins, 2 tablespoons brown sugar, 3 tablespoons apple cider vinegar, 2 teaspoons of ground ginger, a pinch of salt, a pinch of allspice and ¼ teaspoon ground mustard.  Mix well and serve warm over pork chop.

Condiment:  Apple Butter

Combine 1 cup brown sugar, ½ cup honey, ¼ cup apple side, 2 tablespoons cinnamon, ½ teaspoons ground cloves or nutmeg and 2 lbs of peeled chunked apples into a slow cooker.  Cook overnight for approximately 10 hours.  Strain mixture through a sieve and cook for 1 to 2 hours more until mixture is your desired consistency.  Enjoy over any type of sliced bread, muffin or biscuit.

Dessert:  Baked Apples

Preheat oven to 400 degrees.  De-core 8 baking apples (gala, braeburn or empire apples are best) and set aside.  In a bowl, mix ½ cup chopped nuts (walnuts or pecans work nicely), 1/3 cup brown sugar, 2 tablespoons of cinnamon, and 4 tablespoons of softened butter.  Fill the apples with the nut mixture and bake for 30 minutes until apples are tender.  Serve warm with vanilla yogurt or ice cream.

Beverage:  Warm Apple Cider

Place 8 to 10 peeled sweet apples into a slow cooker with 1 sliced orange (remove seeds), 2 tablespoons of cinnamon, ½ teaspoon nutmeg and ½ teaspoon cloves.  Add honey, agave or maple syrup as desired.  Cook for 8 to 10 hours.  Strain and serve hot.

Recipes adapted from Cooking Light, Real Simple and Wellness Mama.

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