When Life Gives You Apples…Make Apple Sauce

It has been a great weekend. We had a great visit with family and friends. My mom and dad were able to join us on Saturday night for a nice dinner at PF Chang’s and a trip to Babies R’ Us. I realized that Babies R’ Us is going to be a go-to store in the next few months. Since they were so impressed with what we had done in the nursery so far, they decided to pick up for us the finishing touches for the nursery and a stroller. They are truly amazing. Thanks Mom and Dad!

Sneak peak on the bedding:

Carter’s  Flowers Bedding Set

and

Chicco Cortina Travel System Stroller

Before the exciting Saturday night adventure, I was able to make a very simple dish that I have forgotten how much my family enjoyed. It all started after we were able to harvest our first apples from our apple tree. Look at how many we were able to pick and from our own front yard.

This is only from the bottom branches of our tree. There is a lot more where this came from. We planted this tree when we moved into our hours 7 years ago this month. This years harvest has been by far the best. Who doesn’t love fresh apples?

Mom on the Run’s Homemade Simple Applesauce

Ingredients:

• 3 to 4 pounds of peeled, cored, and quartered apples. (My apple tree produces Macintosh Apples)
• 1 tsp of cinnamon
• 1 cup of water
• 1/4 cup of light brown sugar

Method:

Peel, core and quarter apples. Place apples in large pot.

  Add the cinnamon, water, and brown sugar to the pot.

Cover and bring apple mixture to a boil. Lower heat and simmer for 20 minutes. Check and stir frequently.

Remove from heat.  Mash with potato masher to allow for smoother apple consistency.

 Ready to serve, either hot or refrigerated. My girls were so excited about homemade applesauce. They love it for breakfast.

Let the fall flavors begin. I can’t wait for my butternut squash to ripen so I can turn them into some yummy soup.

How was your weekend? Did you do anything fun?

Don’t forget to become a Facebook Friend of Mom on the Run! Be sure to let me know if you have a page and we can become friends.

 

A Lenten Take Out Fake Out

TGIF!!!

Today was a great day. It started with me feeling 90% better. I figured out that I have been suffering from allergies. I have no idea what has triggered my allergy symptoms, but I am on the right meds now and now feeling human.

We also had a half day of work due to the wacky weather. All I have to say is that this girl has loved working only 2 1/2 days this week, especially when trying to recover from lack of sleep and trying to get back in the flow of my routine. With my extra time today I was able to create a new recipe that is so tasty I could not wait to share it. I was inspired by both Joanne from Eats Well With Others who made a very yummy Southwestern Pizza and Biz from Biggest Diabetic Loser who creates a different pizza every weekend. Thanks for the foodie inspiration ladies

I needed to create a pizza tonight that went beyond the the typical meat-free vegetable pizza. I remember last year my husband had a pizza that had shrimp on it from Pizzeria Uno and I thought how odd that was. That was until I had a bite and I was completely sold. Tonight I decided to re-invent this great pizza creation that was a nice Friday Night Gluten Free Lenten Treat. I will warn you this is not figure friendly

Mom on the Run’s Jambalaya Pizza

Ingredients:

For Spicy Cheese Base:

5 tablespoons of butter (I used Earth Balance)

4 tablespoons of Flour (I used Gluten Free Flour)

2 cups of milk or milk substitute (I used soy)

2 tbsp of Cajun Seasoning

8 oz of Jalapeno Cheese (I used the reduced fat block)

Pizza Crust (I used a pre-made Gluten Free Crust that I found at Whole Foods- Against the Grain)

1 pound of peeled and divined Shrimp

1 tbsp of butter

1 large Red Bell Pepper Chopped into Bite Sized Pieces

1/2 cup of Cheddar Shredded Cheese

Preparation:

In a medium saucepan, heat the butter over medium-low heat until melted.

Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

 Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.

Add cheese chunks. Whisk until cheese is melted. Season cheese mixture with Cajun seasoning, and set aside until ready to use.

As cheese sauce is cooking, prepare shrimp.

Add 1 tbsp of butter to a skillet on medium heat.

Add garlic and mix consistently so that garlic does not burn.

 
Add shrimp to butter/garlic mixture and cook through until shrimp is pink and opaque about 5-8 minutes. Remove shrimp for heat.

I may or may not have added a little bit of white wine for an extra kick

Time to prepare the Pizza:

Start by spreading cheese sauce on the pizza crust.

 

Place Shrimp on top of cheesy layer.

Top Shrimp with Red Bell Peppers.

Add a layer of cheddar cheese.

Place finished pizza into a hot 400 degree oven. Let pizza cook until crust is golden brown and cheese has melted.

Slice pizza and enjoy!

This pizza was so delicious. The cheese sauce bottom layer added flavor to the shrimp and peppers. I will also have to say that the crust was soooo good! Most people probably would not have known it was Gluten-Free.

Time to start my weekend. My plans include laundry, gym, making my weekly menu, and getting through the many magazines that have come to my mailbox this week.

What is your favorite foodie or healthy living magazine?

A Guest Post: Train Your Life

Hello Everyone! I have a special guest post for you today. You have probably heard me talk about my baking woes. Today’s guest poster is the person who saves me from burning cookies and baking flat cakes. Enjoy!

Hi, I am friend of Mom on the Run and one half of Train Your Life.  My name is Amanda and my boyfriend Josh and I recently started a blog to help others with eating well, exercise routines, and overall personal wellness. I will be sharing a recipe I discovered in Eating Well magazine. Please feel to visit us at Train Your Life.  We would welcome your comments!

Bacon, Egg and Asparagus Pizza

Adapted from Eating Well (April 2010)

Ingredients

1 pound prepared whole wheat pizza dough

2 strips turkey bacon

3/4 cup sliced white onion

1 pound asparagus, trimmed, cut into 2-inch pieces

4 large eggs

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup shredded extra-sharp Cheddar

Preparation

Be sure to cut asparagus and onion prior to anything else, so they are ready when you are!

1. Preheat oven to 500°F. Coat a large rimmed baking sheet or pizza pan with cooking spray.

2.Roll out dough on a lightly floured surface to about the size of the baking sheet.

Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.

3.Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Drain on a paper towel.

Turkey bacon takes longer than regular bacon.  This is what it looks like when done.  If you prefer a crispy bacon, use the regular thing!

4.Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add asparagus and cook, stirring, until beginning to soften, 2 to 3 minutes more.

5.Spread the vegetables over the crust and crumble bacon on top. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8 to 10 minutes.

Before cooking.  If you want, you can use reduced fat cheddar.

The finished pizza.  Both Josh and I loved it! 

What do you love to eat for weekend breakfast??

—Amanda

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