2 medium onions, sliced
6 large plum tomatoes (1 pound) cut into 3/4-inch dice
2 tsp. balsamic vinegar
1/4 tsp. ground black pepper
2 T. chopped fresh basil leaves
Heat nonstick 10-inch skillet over medium heat until hot. Add onions and cook, stirring occasionally, 10 minutes or until tender and golden. Add tomatoes, vinegar, and pepper and cook 1 minute. Stir in basil. Spoon sauté over broiled chops, chicken, or fish
Steam, rinse, and drain 2 pounds spinach; you should have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium heat, heat a little vegetable stock; add 2 cloves garlic, crushed; cook 30 seconds until fragrant. Add spinach and 1/8 tsp. each crushed hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing spinach gently until wilted and tender but still bright green. Remove from heat; season with salt and freshly ground black pepper, to taste. Makes 4 servings.
1/4 C. Tequila
1 small onion, diced
1 small bunch chopped parsley (about 2T. Chopped)
1 tsp. red pepper flakes
1/8 C. Lime or lemon juice
1/2 tsp cracked pepper
Mix all ingredients and add meat to marinade. Allow to set at least 30m in refrigerator.
1/4 cup red wine vinegar
1/4 cup dry red wine
1/4 cup honey
1 T. chopped red onion
1 T. Worcestershire sauce
1 T. olive oil
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1 garlic clove, minced
4 cups diced zucchini
Combine the first 10 ingredients in a microwave-safe bowl, and stir well. Microwave at HIGH 2 minutes or until mixture is hot; stir in zucchini. Cover; marinate in refrigerator at least 1 hour. Drain and serve.
Note: I made this the other night, and my husband and I did NOT like it. The texture of the raw zucchini was not appealing to us, and the marinade flavor was overpowered by the vinegar. If you dislike raw zucchini or overly vinegary flavors, don’t try this!
1/2 C. Balsamic vinegar
6 Fresh basil leaves, rolled up like a cigar and sliced into thin shreds
1/4 C. Fresh cilantro
1/4 C. fresh parsley (Italian kind)
1/8 tsp. black pepper
1 1/2 tsp. minced garlic
1/4 Onion chopped
Mrs. Dash or other salt-free blend of choice, to taste
Mix all ingredients in a blender or food processor. Liberally coat chicken with mixture and allow to rest in fridge for at least an hour before baking or grilling.
12 oz baby zucchini
4 scallions, thinly sliced
1 inch piece fresh ginger root, peeled and grated
2 T. white wine vinegar
1 T. light soy sauce
1 tsp. light brown sugar
3 T. vegetable stock
Finely grated zest and juice of 1/2 lemon and 1/2 orange
1 tsp. cornstarch
Place the zucchini in a saucepan of lightly salted boiling water and cook for 3 or 4 minutes or until just tender. Drain well and return to pot. Set aside. Meanwhile, put all the remaining ingredients, except the cornstarch, into a saucepan and bring to a boil, stirring occasionally. Simmer for 3 minutes. Blend the cornstarch with 2 tsp. cold water in a small bowl, then stir into the sauce. Bring the sauce to a boil, stirring constantly, until the sauce has thickened. Pour the sauce over the zucchini in the pan and heat gently. Transfer to a warmed serving dish and serve.
1 package 10 oz frozen artichoke hearts
1/2 red onion, sliced VERY thin
6 cloves garlic, whole
Juice of lemon, divided
Fresh rosemary sprig, chopped
Add all ingredients to a lidded casserole, reserving half the lemon juice. Bake covered for about an hour. Uncover, add reserved lemon juice, and bake another 5 minutes.
1 T. dehydrated onion
6 tsp. chili powder
5 tsp. paprika
4-1/2 tsp. cumin
3 tsp. onion powder
2-1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
Combine ingredients and store in airtight container. To prepare, brown 1 lb beef, add 3 T. seasoning and 1/2 C. water. Simmer until water is absorbed.
18 graham cracker squares
1/4 cup sugar
1/4 cup finely chopped nuts (almonds, pecans or walnuts)
1/4 cup unsalted butter, melted
2 1/2 cups plain whole milk yogurt, strained
2 large Horizon Organic eggs, lightly beaten
1/4 cup sugar
2 T. cornstarch
1 tsp. vanilla
1 1/2 cups fresh or frozen whole blackberries, thawed
To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt. Preheat oven to 325 degrees. Prepare crust. Pulverize graham crackers in blender. In a small bowl combine graham cracker crumbs, sugar and finely chopped nuts. Add butter and mix well. Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup mixture to garnish pie. Chill. Prepare filling. Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla. Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.
Yield: 8 servings
Calories: 289
Fat: 13g
Fiber: 2g
2 C. slivered onions
1 T. water
1 tsp. fresh thyme (1/4 tsp. dried)
2 sprays of Olive-oil Pam
2 T. Orange Zest
Dash freshly ground pepper
11/2 lbs. fresh asparagus
Combine onions, water, thyme, and orange rind in a 13″ x 9″ baking dish; stir well. Spray lightly with Pam. Cover and bake at 400* for 45 minutes until onions are golden and tender. Remove from oven. Stir in pepper; push onion mixture to side of dish. Snap off tough ends of asparagus. Add to dish; spray lightly with Pam, toss gently. Spoon onion mixture over asparagus. Cover and bake at 350* for 15 minutes or until asparagus is crisp-tender.
1/2 cup Pineapple Juice
1/2 tsp. Dry Mustard
2 cloves of Garlic Minced
1-2 T. of Brown Sugar Twin or Splenda
1 tsp. Ginger
2 T. Balsamic Vinegar
2 T. Sherry or White Wine
Mix all ingredients and use as marinade on shrimp or fish.
1 pound red onions, peeled and cut into 1-inch chunks
2 pints brussel sprouts, trimmed, halved
2 small zucchini, halved lengthwise and cut into 1-inch chunks
2 T. olive oil
1 T. cumin seeds
salt and pepper, to taste
Heat the oven to 400°F. Combine the onions, brussel sprouts, zucchini, olive oil, cumin seeds, salt and pepper in a large bowl and toss well. Transfer the vegetables to two baking sheets and roast until softened slightly and lightly browned, about 40 minutes. Transfer to a serving dish and serve warm or at room temperature. 3/4 cup Calories 83 Dietary Fiber 3 g
1/2 C. Onion Flakes
1/2 C. Parsley Flakes
2 T. Dried Oregano
2 T. Sugar (or equvilent in Splenda)
1 T. Dried Basil
1 T. Dried Thyme
2 tsp. Black Pepper
2 tsp. Garlic Flakes
4 lg. Bay Leaves, crumbled
Place all ingredients in 1 point jar, cover tightly and shake well to mix. Store in a cool dry place for up to 2 months. Use 1/2 C. mix in average pot of spaghetti.
4 slices Turkey Breast
4 Boston Lettuce Leaves
Cilantro Mayonnaise
4 Scallions
Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 scallion and 1 pepper strip. Fold into a tight, cigarlike roll. Note: Cilantro Mayonnaise can be used as a dip instead of a spread.
Yield: 2 servings
Calories: 54
Fat: 1g
Fiber: 1g
1 small eggplant
1 onion
2 cloves garlic, unpeeled
1 T. extra-virgin olive oil
2 tsp. balsamic vinegar
1 T. freshly squeezed lemon juice
1 T. grated Parmesan
Salt and coarsely ground black pepper
1/4 cup loosely packed cilantro, roughly chopped
Preheat oven to 400 degrees F. Rub the eggplant and onion with the olive oil. Place on a baking sheet. Bake until the eggplant and onion have both softened, turning once, about 25 to 30 minutes. Add the garlic to the baking sheet with the eggplant and onions at the halfway point, after about 15 minutes. Cool until warm enough to handle. Peel the eggplant and the garlic and place in the bowl of a food processor. Cut the onion into quarters or large chunks, and add to food processor. Add vinegar, lemon juice, Parmesan, salt, and pepper. Pulse until combined. Pulse longer if making a dip. Add cilantro. Taste and adjust seasonings. Refrigerate until ready to eat.
2 T. Chopped Fresh Rosemary
2 T. Plain Non-Fat Yogurt
1/2 tsp. Lemon Zest
1 T. Lemon Juice
1 tsp. minced fresh Thyme
3 Cloves Garlic, crushed
Combine all ingredients and store in refrigerator for up to three days.
1/2 sm. head Green Cabbage
3 Scallions, chopped
2 T. dark Sesame Oil
2 T. Rice Wine Vinegar
2 T. Sesame Seeds
Comine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Yield: 4 servings
Calories: 103
Fat: 9g
Fiber: 2g
2 T. Oil
1 tsp. Seasoned Salt
1/4 tsp. Each Pepper and Marjoram
Assorted Vegetable chunks, such as potatoes, carrots, onion, parsnips, bell peppers, etc
Heat oven to 350
Combine all but veggies. Stir. Place veggies in oil mix and toss or stir to coat well. Spread on ungreased cookie sheet in single layer. Bake 20 minutes. Turn and stir vegetables and bake an additional 20-25 minutes, or until tender. Stir an additional time part way through cooking.
1 C. chopped onion
25 garlic cloves, peeled (about 3 heads)
5 large red tomatoes, each cut into 8 wedges (about 3 pounds)
1/2 C. water
1 T. balsamic vinegar
Pepper to taste
Preheat oven to 450 degrees. Combine first 3 ingredients in a 13 x 9-inch baking dish and drizzle with olive oil. Bake at 450 degrees for 20 minutes. Combine tomato mixture and remaining ingredients in a large saucepan and bring to boil. Cook over high heat 10 minutes, stirring frequently. Place mixture in a blender or food processor and process until desired consistency. Can be served over pasta, fish or any recipe that calls for marinara sauce.
3 fresh Tomatoes
2 cloves Garlic
1 C. chopped Basil Leaves
2 T. EE Olive Oil
1/2 C. freshly grated Parmesan Cheese
2 T. Pine Nuts
Cut the tomatoes in half. Combine the garlic, basil, olive oil, Parmesan cheese, and pine nuts into a blender or food processor. Puree until smooth. Spoon the mixture onto the top of each tomato half. Place the tomatoes on a broilder pan and broil about 3″ from the heat until lightly browned, about 3 – 5 minutes.
Yield: 6 servings
Calories: 90
Fat: 7g
Fiber: 1g
1/3 C. Dry Bread Crumbs
1/2 tsp. Sugar
1/4 tsp. Dried basil
1/4 tsp. Dried Thyme
1/8 tsp. Pepper
4 Tomatoes, cored and sliced in rings
2 Green Onions, chopped fine
1/2 T. Butter
Preheat over to 350 degrees. In a small bowl, mix bread crumbs, sugar, and seasonings. In 9” pie pan, arrange a layer of tomatoes, sprinkle with 1/3 breadcrumb mixture and top with 1/2 the green onions. Add another layer in the same fashion, and finally a third layer of tomatoes, ending with bread crumbs. Melt butter and drizzle over the top. Bake uncovered about 30-35 minutes, until tomatoes are soft. Increase heat to broil, and broil tomatoes 1-2 minutes, until bread crumbs are golden brown.
1 1/2 yellow onions
1/3 cup red wine
3 1/2 cups canned no sodium added chopped tomatoes, with juices
1 1/4 tsp. each dry basil and dry oregano
1 1/2 tsp. minced garlic
1 3/4 cups roasted red peppers
Wash the onions and roast whole in a 375F- 400F oven for 45- 50 minutes until quite soft. Once onions are cool enough to handle peel the outer skin and remove the root end. Quarter the onions and add to a heavy-bottomed stainless pot. Add the wine and cook off the alcohol, about 10 minutes. Add tomatoes, herbs, garlic and peppers. Simmer on medium heat for at least 45 minutes. Blend.
3 lb. Spaghetti Squash
Preheat oven to 350. Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake for 45 minutes or until squash is tender when pierced with a fork. Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghetti-like strands.
1 C. water
2 T. kosher salt
2 lemons, washed and quartered
Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 C. and lemon rind is tender. Remove from heat; cool to room temperature. Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries. Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.
Yield: 1/2 C.
Serving Size: 1 T.
Calories: 2
Fat: 0
Fiber: 1.2g
3 large Spanish onions
2 heads garlic – roasted
2 T. sugar
2 T. brown sugar
4 T. balsamic vinegar
Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 – 30 minutes. Add 1/4 C. water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 C. water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.
1 T. EE Olive Oil
2 T. Balsamic Vinegar
1 T. Worcestershire Suace
1 T. Dijon Mustard
2 cloves Garlic, minced
1 lb. Flank Steak
1 T. cracked Black Pepper
1/2 tsp. Salt
1 C. Chicken Broth
1 medium Onion, cut into 1/4″ thick rings
In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 – 6 minutes per side (for medium-rare).Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 – 5 minutes per side. Add the remaining brother as needed to prevent the onions from sticking. Thinly slice the steak across the grain; serve with the onions.
Yield: 4 servings
Calories: 239
Fat: 12g
Fiber: 1g
2 tsp. Oil
1/2 C. Sliced Onion
1 clove Garlic, minced
4 C. Fresh spinach leaves, washed, dried, and torn into bite sized pieces
4 Sun Dried tomato halves, chopped
2 slices bacon, cooked crisp and crumbled
1 T. Balsamic Vinegar
1 T. Parmesan Cheese
Heat onion and garlic in oil over high heat, stirring frequently. Add spinach and tomatoes when onion becomes soft. Reduce heat to low, cover, and cook until spinach is wilted, about 1 minute. Add bacon and vinegar and stir to combine. Sprinkle with cheese just before serving.
2 (14 1/2-oz.) cans fat-free, less-sodium chicken broth
3/4 C. uncooked quick-cooking grits
1 C. (4 oz.) crumbled Gorgonzola cheese
1/3 C. fat-free sour cream
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining ingredients.
Yield: 4 C.
Calories: 182
Fat: 8.3g
Fiber: 0.7g
4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 tsp. fresh lemon juice
Preheat oven to 425F. Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool. Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled. In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with pepper.
1 small Red Onion, quartered
1/3 C. Balsamic Vinegar
1/4 C. Capers, drained
2 T. chopped fresh Oregano
3 cloves Garlic, minced
1 1/2 lb. Flank Steak
Salt & Pepper
Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix in in a bowl with the vinegar, capers, oregano, and garlic. Combine ¼ cup of this mixture with the slivered onions and set aside. Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight. Heat the grill, or broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4″ from the heat source. Remove the meat from the marinade, and place on the grill over direct heat, or on an over rack set in teh broiler pan. Discard the marinagde. Grill, or broil, for 4 – 5 minutes per side for medium-rare. Let stand for 5 minutes before slicking. Place the meat on a platter and pour the resered onion mixture over the steak.
Yield: 6 servings
Calories: 176
Fat: 9g
Fiber: 1g
1 lb. can artichoke hearts, drained and chopped
10 oz. frozen chopped spinach, thawed and drained
1 C. part skim ricotta cheese
1/4 C. Eggbeater
1 clove garlic, minced
1/4 C. red onion, minced
1/2 tsp. fresh oregano, minced
1/4 C. part skim mozzarella cheese, shredded
Pepper to taste
Nonstick cooking spray
Preheat oven to 350°F. Mix all ingredients together in a large bowl. Spray mini-muffin tins with nonstick cooking spray and fill with popper batter. Bake for 25-30 minutes, remove from the oven, and serve.
6 Poppers = 200 calories, 2g fiber, 7g fat
4 cups hot/warm water
1 cup cooked rice
1 tsp vanilla
Place all ingredients in a blender until smooth. Let the milk set for about 30 minutes, then without shaking pour the milk into another container with lid, leaving most of the sediment in the first container. This makes about 4 – 4 1/2 cups. This will keep several days in the fridge.
A South Beach Recipe that is high calorie and high fat as per any non low-carb plan.
3 1/2 lb. Prime T-Bone Steak
1/3 C. minced fresh Garlic
1 C. chopped Parsley
1 C. chopped Basil
Salt & Pepper
1 C. EE Olive Oil
Season the steak with the garlic, parsley, and basil. Add salt and pepper to taste. Drizzle the steak with the olive oil and marinate for 24 hours. When ready to cook, heat the grill and cook the steak for 1 hour over medium heat, turning every 10 minutes. While grilling, preheat the oven to 400°F. When the mean is ready, remove it from the grill and let it stand for 20 minutes. Roast the meat in the oven for 10-to-30 minues, depending on how you like it. One hour on the grill and 10 minutes in teh oven yields a medium-rare meat. A meat thermometer should register 145°F for medium-rare. Slice the steak and drizzle it wiht some of the olive oil marinade (now at room temperature).
Yield: 6 servings
Calories: 590
Fat: 45g
Fiber: og
20 medium mushrooms
1/4 cup chopped shallots, scallions or onion
2 cloves garlic, chopped
1 T. balsamic vinegar
1/2 tsp. soy sauce
2 C. chopped fresh spinach
1/2 cup Yogurt Cheese
Pepper
Wash the mushrooms and carefully remove the stems without breaking the caps. Chop the stems until they are quite fine. Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes. Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms soften and release their juices. Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed. Remove from the heat, let cool for a few minutes, then stir in the Yogurt Cheese. Season with pepper to taste. Stuff the spinach filling into the mushroom caps. The mushrooms can baked at once or the recipe can be prepared to this point and refrigerated for baking later. Preheat the oven to 350ºF. If the mushrooms were stuffed ahead and refrigerated, bring them back to room temperature while the oven reheats. Place the mushrooms in a baking pan and bake for 20 minutes, until tender. Remove from the oven and let sit for a few minutes for the filling to set before serving.
1/2 C. no-salt-added tomato sauce
2 T. minced fresh chives
2 T. ketchup
2 T. chili sauce
1 T. fresh lemon juice
2 tsp. prepared horseradish
6 drops hot sauce (such as Tabasco)
Combine all ingredients in a small bowl; cover and chill at least 1 hour.
Yield: 1 C.
Serving size: 2 T.
Calories: 16
Fat: 0.0g
Fiber: 0.1g
3/4 C. light or non-fat mayonnaise
1/4 C. water
1 T. vinegar
1/3 C. minced celery w/leaves
2 T. chopped fresh parsley
1 T. grated onion
1 clove garlic, crushed or powdered
1/4 tsp. dried thyme
1/4 tsp. celery seed
1/8 tsp. freshly ground pepper
In a medium bowl, combine all ingredients. Cover and refrigerate until ready to use, up to 5 day
2 T. EE Olive Oil
4 boneless, skinless Chicken Breasts
1 lg. Onion, sliced
2 cloves Garlic, minced
1 T. fresh Rosemary leaves, chopped
1/2 C. Chicken Broth
Salt & Pepper
Heat the oil in a large skillet over medium heat. Sauté the chicken breasts in the oil for 4 minutes, then turn them over and add the onion. Cover and cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and brother. Cover and cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. Season with salt and pepper.
Yield: 4 servings
Calories: 217
Fat: 8g
Fiber: 1g
1 C. low-sodium chicken broth
1 T. cornstarch
Five large (or eight small) summer squash, sliced as thin as you can get ’em
One large or 2 small Vidalia onions, chopped to fine mince
1 packet Splenda
Fresh ground pepper
Mix broth and cornstarch and set aside. Spray a big skillet well with Forbidden Cooking Spray. Pile remaining ingredients in the pan. Grate a LOT of black pepper over the top. Sprinkle Splenda on. Cook for 15 minutes, stirring often. Add broth-cornstarch blend. Continue to cook, stirring often, 20-25 minutes or until it’s all tender and the “gravy” has thickened slightly
1/2 cup low-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons minced fresh green onions
2 tablespoons fresh lemon juice
2 teaspoons dark sesame oil
4 large garlic cloves, minced
Combine all ingredients; stir well with a whisk. Cover; let stand at least 15 minutes before serving.
Yield: 1 cup
Serving size: 1 tablespoon
Calories: 12
Fat: 0.6g
Fiber: 0g
1/2 C. Water
3 medium, ripe, apples
1/4 tsp. cinnamon
1 packet Splenda *see bottom notes
Spritz lemon juice
Clean apples, slice in half and core. Cut apples into slices or chunks and place into a medium size stovetop pan. Add water. Bring to rapid boil and boil for 4 minutes while stirring constantly. Reduce heat to medium and stir frequently while apples continue to cook. Reduce heat to low and simmer for 8 to 10 minutes. Add in the sugar (or substitute) and cinnamon, stir for another minute. Cool in pan. Serve hot, warm or use in recipes calling for applesauce.
Note: Begin by using only one packet of sweetener. Some apples are sweeter than others and may not need much. Some may not need any sugar at all. You may want to test your apples before you add in the sugar or substitute sugar. Add a dash of lemon juice to the mix if you won’t be using sauce right away.