If you're like me, when you think of apples, you might think of them as something to eat as a quick snack, in pies, or as apple cider. But they're versatile and can be used in a variety of recipes. Here are six diabetic apple recipes that prove how versatile they can be, including Apple-Chicken Quesadillas and Cranberry Pear and Apple Crisp. Enjoy!
APPLE TURKEY PICADILLO
This recipe begins, “This twist on the Latin American staple is made healthier with lean ground turkey and crisp apples. It doubles well. Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.”
This is from Diabetic Connect.
To view this online, click here.
Servings: 2, 1 1/4 cups each; Total Time: 30 minutes
Ingredients
2 teaspoons extra-virgin olive oil
1/3 cup finely chopped red onion
1 clove garlic, minced
8 ounces 99%-lean ground turkey
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
1 tablespoon cider vinegar
1 medium tart green apple, peeled and chopped
1 cup chopped tomato
3 tablespoons chopped green olives
1/2 teaspoon Worcestershire sauce
1/4 cup sliced scallion greens
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic; cook until soft, stirring often, about 2 minutes. Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.
Stir in cumin, oregano, salt, pepper and cloves; cook for 30 seconds. Stir in vinegar, scraping up any browned bits. Stir in apple, tomato, olives and Worcestershire sauce. Reduce heat and gently simmer, stirring often, until any liquid in the pan has reduced to a syrupy glaze, about 8 minutes. Stir in scallion greens and serve.
APPLE ZUCCHINI CRISP
This recipe begins, “Your favorite apples and garden-fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.”
This is from Diabetic Connect.
Click here to view this online.
Ingredients
1 cup apples, peeled and thinly sliced
2 cups zucchini, peeled, halved and thinly sliced
1/4 cup Splenda brown sugar
2 tsp cinnamon, divided
a pinch of nutmeg
3 TBL lemon juice
1/3 cup almond meal
1/3 cup sliced almonds
1/3 cup chopped pecans
1 tsp vanilla extract
1/4 cup butter, melted
Directions
Preheat the oven to 375 degrees F.
Toss the apples, zucchini, 1 tsp of cinnamon and the lemon juice together.
Pour into an 8x8 inch baking dish.
Mix the brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans together.
Stir the vanilla in with the melted butter and pour over the nut mixture. Mix well.
Crumble the nut mixture evenly over the apples and zucchini.
Bake uncovered for 30 minutes.
Top with whipped cream if desired.
Nutritional Facts: Servings: 9; Calories: 156; Total Fat: 12 g; Saturated Fat: 3.8 g; Trans Fat: 0 g; Carbohydrates: 10 g; Protein: 2.5 g; Sodium: 4.25 mg; Dietary Fiber: 2 g
AUTUMN CHICKEN STEW
This recipe begins, “This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale.”
Servings: 6, 1 1/2 cups each; Total Time: 45 minutes
This is from Diabetic Connect.
Click here to view this online.
Ingredients
5 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 large onion, chopped
4 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
2 Granny Smith apples, peeled and chopped
2 teaspoons cider vinegar
Directions
Cover and refrigerate for up to 3 days.
Heat 2 teaspoons oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until just cooked through, 3 to 5 minutes. Transfer to a plate.
Add the remaining 3 teaspoons oil to the pot. Add onion, parsnips, carrots, rosemary, salt and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 5 minutes. Add broth and apples; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Return the chicken to the pot and stir in vinegar.
APPLE-CHICKEN QUESADILLAS
This recipe begins, “You may be surprised at the idea of combining chicken and apples inside a crispy tortilla, but the taste will amaze you.”
This is from Diabetic Connect.
Click here to view this online.
Ingredients
2 medium tart apples, sliced
1 cup diced cooked chicken breast
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
6 low-carb tortillas, fajita-sized, warmed
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons sour cream
Directions
In a large bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
Place on a baking sheet coated with cooking spray. Bake at 400° Fahrenheit for 8-10 minutes or until golden brown.
Carefully turn quesadillas over; bake 5-8 minutes longer or until golden brown. Discard toothpicks. Cut each quesadilla into three wedges. Serve with lettuce, salsa, and sour cream.
Nutritional Facts: Servings: 12; Calories – 121; Total Fat – 5 g; Saturated Fat – 3 g; Sodium – 196 mg; Carbohydrates – 13 g; Fiber – 2 g; Sugars – 4 g; Protein – 7 g
CRANBERRY, PEAR, AND APPLE CRISP
This recipe begins, “A perfect crowd-pleaser for sure! Apples and cranberries give this low-carb dessert a festive look and taste.”
This is from Diabetic Connect.
Click here to view this online.
Ingredients
2 medium pears
1 large sweet apple
1 cup fresh whole cranberries
2 TBS lemon juice
zest of 1/2 lemon
3 TBS light sugar, divided (sugar/stevia blend)
1/3 cup almond meal/flour
1/3 cup pecan pieces
1/3 cup sliced almonds
1/4 cup coconut oil, melted
1/4 tsp cinnamon
1 tsp vanilla
Directions
Preheat the oven to 400 degrees F.
Peel the pears and apple, core and cut into 1 inch pieces.
Toss pears, apples and cranberries in a bowl with lemon juice, zest and 1 TBS sugar. Set aside.
In a food processor, add the almond meal, pecans, cinnamon, 2 TBS sugar and coconut oil and chop until fine.
Add the sliced almonds and pulse a few times until almonds are slightly chopped.
Pour the fruit into a 8x8 baking dish or a 2 qt. casserole dish.
Crumble the topping evenly over the fruit mixture.
Bake for 25-30 minutes or until fruit is tender.
Nutritional Facts: Servings: 9; Calories: 167; Total Fat: 12 g; Saturated Fat: 0 g; Sodium: 2 mg; Carbohydrates: 15 g; Dietary Fiber: 3 g; Protein: 2 g
BRATAPFEL (GERMAN BAKED APPLES
This recipe begins, “It doesn't matter if you can't pronounce this wonderful German dessert. The flavor will win you over from the first bite.”
This is from Diabetic Connect.
To view this online, click here.
Ingredients
4 medium Braeburn apples
1/2 cup chopped walnuts
2 TBS raisins
3 TBS coconut oil, melted
1 1/2 TBS honey
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Directions
Preheat the oven to 400 degrees F.
Grease the bottom of a 8x8 baking dish.
Cut a circle in the top of the apples about 1 1/2 inches wide. Scoop out the top circle and continue scooping down only 3/4 the way of the apple, trying to keep the 1 1/2 inch measurement the whole way.
Mix the remaining ingredients, and scoop them equally between the 4 apples.
Bake uncovered for 30-40 minutes, or until the apples are at the desired tenderness. Do not over cook or the apples will be mushy.
Cut apples in half and serve.
Nutritional Facts: Servings: 8; Calories: 148; Total Fat: 10 g; Saturated Fat: 0 g; Sodium: 1 mg; Carbohydrates: 15 g; Dietary Fiber: 2 g; Protein: 1 g
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