Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Yield: 3 servings (serving size: 1 cup) Ingredients 1 (24-ounce) jar refrigerated red grapefruit sections (about 2 cups) 1 cup sliced banana (about 1) 1 tablespoon fresh chopped mint 1 tablespoon honey Preparation Drain grapefruit sections, reserving 1/4 cup juice. Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill. Nutritional Information Calories per serving: 122 Calories from fat: 3% Fat per serving: 0.4g Saturated fat per serving: 0.1g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 1.5g Carbohydrates per serving: 31.3g Fiber per serving: 3.4g Cholesterol per serving: 0.0mg Iron per serving: 0.6mg Sodium per serving: 2mg Calcium per serving: 26mg
Yield: 2 servings (serving size: 1 potato) Ingredients 2 medium sweet potatoes (8 to 10 ounces each) 3 ounces Canadian bacon, diced 2 tablespoons reduced-fat sour cream 3 teaspoons chopped fresh chives 2 tablespoons shredded reduced-fat sharp cheddar cheese Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives. Nutritional Information Calories per serving: 341 Fat per serving: 6g Saturated fat per serving: 3g Monounsaturated fat per serving: 2g P...
Yield: 4 servings (serving size: 1 fillet and 1/4 of tomato mixture) Ingredients 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1 garlic clove, minced 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped 2 teaspoons low-sodium Worcestershire sauce 2 teaspoons red wine vinegar 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of hot sauce 4 (6-ounce) red snapper fillets Fresh basil sprigs (optional) Preparation Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork. Garnish...
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