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Apple Pistachio Crisp

Makes:4 Servings

 Preparation Time:1 hour

Fruit-based desserts can contribute to making half your plate fruits and veggies. True to their name, Honeycrisp apples are sweet and crunchy, perfectly delicious raw, but also ideal in baking. And their sweetness lends potential to reducing added sugar, as we did with this apple crisp.

Ingredients

• 3 apples (such as Honeycrisp, cored and cut into 1” chunks and unpeeled)
• 1/2 cup raisins
• 1/2 lemon (juiced)
• 1/2 cup old fashion oats
• 1/4 cup whole wheat flour
• 1 teaspoon cinnamon
• 3 tablespoons brown sugar
• 1/4 cup pistachios (unsalted, chopped)
• 2 tablespoons margarine or butter (melted)

Directions

1. Place rack in center of oven and preheat to 350 ºF.
2. Place sliced apples, raisins, and lemon juice in 8x8 inch pan or baking dish; toss.
3. In a bowl, mix remaining ingredients except melted margarine.
4. Add melted margarine and mix until texture is consistent. Sprinkle over apple-raisin mixture.
5. Bake uncovered 45-50 minutes or until apples are tender.

Notes

Serving Suggestion: Serve with an 8 oz. glass of fat-free (skim) milk, 3 oz. boneless, skinless chicken breast, and ½ cup green beans. ∆

Asparagus, Mandarin Orange, Chicken, and Rice 

Makes:4 Servings

Preparation Time:30 minutes

Fresh California asparagus, mandarin oranges, chicken, and brown rice make perfect compliments in this Asian-influenced salad.

Ingredients

For the Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons rice vinegar
• 3 tablespoons mandarin orange juice (reserved from oranges)
• 1 tablespoon soy sauce, reduced sodium

For the Salad:

• 3 1/3 cups fresh asparagus (trimmed)
• 2 cans 11 oz cans mandarin oranges (drained, reserve juice)
• 12 ounces cooked chicken breast (cut into chunks)
• 3 cups cooked instant brown rice

Directions

1. In a small bowl, whisk vinaigrette ingredients, set aside.
2. Cook rice according to package directions.
3. Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
4. Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
5. Rinse with cool water and cut into 1-inch pieces.
6. In a medium size bowl, toss all ingredients. 

Notes

Weekly Meal Planning Tip: When you're planning a dinner with chicken, cook up extra chicken breast and refrigerate for later use in this salad. ∆