Apple Muffins

Made with fresh apples, these are healthy and so scrumptious! Substitute an artificial sweetener for the sugar, if you want to cut even more calories.

2 cups apples, peeled and chopped

4 cups flour

1/2 cup white sugar

1/2 cup packed brown sugar

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

1/2 tsp allspice

1 tsp cinnamon

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1/2 cup unsweetened applesauce

2 cups water

2 beaten eggs

Preheat your oven to 450 degrees. Spray muffin tins with cooking spray. I would not recommend paper liners for this recipe.
Stir the dry ingredients together in a large bowl, add apples and stir to coat. In a separate bowl, stir together eggs, water and applesauce. Make a well in the conter of the dry mixture and pour in the wet mixture. Stir gently just until combined, do not over mix or your muffins will be tough. Fill muffin tins 2/3 full. Bake 15 minutes, don't overbake. Makes 3 dozen. Store tightly covered. They can be frozen.

Per muffin: 82 calories, .4 grams fat, .6 grams fiber

Crock Pot White Chicken Enchiladas

2 onions, chopped
2-3 cups cooked chicken, diced
1 can diced green chile
2 cans cream of chicken soup
1 can corn, undrained
1 can black beans, undrained
1 t salt
1 t cumin
1 t coriander(opt.)
1 t chili powder
1 t garlic
20-24 corn tortillas, cut into wedges
1/2 cup milk or water, if needed
2 cups shredded cheese, cheddar or your favorite

Spray a large pot with cooking spray. Spray crockpot and turn on low.
Add onion and saute on medium high for 5 minutes. Add green chile and chicken, stir in seasonings. Add cream of chicken, corn, and beans, add milk or water if the sauce seems too thick. Spread a thin layer of sauce in the crock pot, then a layer of tortilla wedges. Continue layering tortillas, then sauce until you use the last of the sauce. Top with cheese and cover. Cook on low 2-3 hours, or high 1- 1 1/2 until cheese is melted and starts to bubble up.

"Crab" Spaghetti

1 pound whole wheat thin spaghetti
2-4 T Olive oil
2 onions, chopped
2-3 small zucchini, halved and sliced into 1/2" slices
5 cloves garlic, sliced
1 8 oz pkg imitation crab
about 10 leaves fresh basil
salt to taste

Heat olive oil in large skillet, saute onion and zucchini until tender, about 15 minutes. Add garlic during the last 5 minutes of cooking.
While that is cooking, boil water and cook spaghetti according to package directions.
Take the crab out of the package and cut into bite size pieces. Add to the top of the cooked zucchini mixture, don't stir it in yet, cover and turn the heat down to low. Heat until crab is hot, then gently toss together. Turn off heat.
When spaghetti is al dente, drain and return to pot. Add zucchini and crab mixture, toss gently and salt to taste. Tear basil up and top individual portions with it.