Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. “I usually double this recipe and put it in two pie plates to serve a crowd,” she says. “It really isn’t hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,” she suggests.
- 3 cups sliced peeled tart apples
- 1/3 cup sugar
- 1 tablespoon quick-cooking tapioca
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
- Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate.
1 each: 247 calories, 8g fat (2g saturated fat), 0 cholesterol, 610mg sodium, 40g carbohydrate (13g sugars, 1g fiber), 4g protein.
Ingredients: 1 teaspoon ancho chile powder (or other pure chile powder, not a blend),1 avocado, sliced or cubed (optional),1 15-ounce can black beans, rinsed and drained (about 1 1/2 cups),1/2 cup grated carrot,1/4 teaspoon chipotle chile powder, or to taste,1/2 teaspoon cumin,2 cloves garlic, minced,1 teaspoon chia seeds or ground flaxseed,4 – 6 cups chopped kale leaves (about 4-5 ounces),additional lemon juice and seasonings, to taste,1/4 cup freshly squeezed lemon or lime juice,1 cup quinoa, rinsed very well (I used a combo of red and white quinoa),1/2 red bell pepper, chopped,1/2 tsp salt, or to taste (optional),3 tablespoons vegetable broth
Course: side dish