What better time than spring to think about healthy eating, especially when fresh fruits and vegetables are going to be in season?! Gooseberry Patch has released their newest cookbook, and I have to say it's a great addition to any cookbook collection! As a diabetic I like to find more healthy recipes, but they have to be tasty to satisfy my family.
Gooseberry Patch Good-For-You Everyday Meals has everything my family likes, from breakfast to desserts!
The first recipe I want to share is the recipe I submitted to GBP!
It's a favorite in our house, and I find myself making it often, especially when the fresh strawberries can be found at our local farmer's markets.
Healthy Strawberry Drink
2 cups fresh or frozen strawberries, hulled
2 cups fat-free milk
2/3 cup calorie-free powdered sweetener
5-7 ice cubes
Combine all ingredients in a blender; process until smooth. Pour into chilled glasses. Makes 4 servings.
Skillet Apples & Pork Chops
submitted by Devi McDonald of Visalia, CA
6 bone-in pork chops
salt and pepper to taste
1/4 cup butter, divided
3 to 4 Granny Smith apples, cored and thinly sliced
1 onion, thinly sliced
1/2 tsp. fresh thyme, chopped
1 c. lager-style beer or apple cider
Season pork chops with salt and pepper. Melt half of butter in a skillet over medium-high heat. Add pork chops to skillet; cook for 5 minutes. Turn chops over and cook for another 4 minutes, or until juices run clear. Drain; remove chops to a plate. Reduce heat to medium; add remaining butter, apples, onions and thyme to the skillet. (This really makes the kitchen smell YUMMY!) Cook for about 6 minutes, stirring occasionally; add beer or cider. Cook an additional 15 minutes, or until liquid has reduced and thickened. Return chops to skillet; cover with apple mixture. Makes 6 servings.
submitted by Diane Widmer of Blue Island, IL
2 cups all-purpose flour
3/4 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup carrot, peeled and shredded
1/3 cup low-fat sour cream
1/4 cup unsweetened applesauce
1/4 cup water
2 eggs, lightly beaten
1 cup frozen cranberries
Grease bottom of a 9"x5" loaf pan; set aside. In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in carrot to coat. Make a well in the center of flour mixture; add sour cream, applesauce, water and eggs. Stir until combined. Slowly stir in cranberries. Spoon batter into pan. Bake on center rack at 350 degrees for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool loaf pan for 15 minutes. Remove to rack and cool completely. Makes one loaf, about 8 servings.
Peachy Fruit Sorbet
submitted by Zoe Bennett of Columbia, SC
1 peach, peeled, pitted and cubed
1 cup mango, peeled, pitted and cubed
1 ripe banana, peeled and mashed
2 Tbsp. water
1 Tbsp. lemon juice
Place fruit on a wax paper-lined baking sheet. Cover and freeze for about 2 hours, until completely frozen. Combine fruit, water and lemon juice in a food processor; process until smooth. Serve immediately, or spoon into a covered container and freeze up to 2 weeks. Makes 4 servings.
*Garnish with fruit slices.
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