Apple-Onion Chutney

Ingredients:

• 6 cups unsweetened apple cider
• 5 medium white onions, quartered
• 1/2 cup apple cider vinegar
• 1 tbsp. granular sugar substitute
• 1 tbsp. minced fresh ginger
• 3 large Granny Smith apples, diced
• pinch of ground cinnamon or ground cloves
• 1/4 tsp. salt
• pinch freshly ground black pepper

Makes 2 cups (1 tablespoon per serving)

1. Combine cider, onions, cider vinegar, sugar substitute, and ginger in a large saucepan. Bring mixture to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the liquid to a syrupy consistency. 20-25 minutes.
2. Stir in apples, cinnamon, salt, and pepper. Continue to simmer gently until fruit is soft and chutney is thickened, 5-10 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This homemade condiment is a nice compliment to pork, chicken or ham. It's tangy and flavorful and can be enjoyed during the fall and winter months. The apples and onions make this chutney chunky and delicious.

Cider-Roasted Sweet Potatoes

Ingredients:

• 6 medium sweet potatoes (about 3 lbs.) sliced into 8 wedges each
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 cup unsweetened apple cider

Makes 8 Servings

 

 

Heat oven to 400 F. Toss together potato slices, oil, cinnamon, salt, and pepper in a large bowl. Transfer to a large baking dish and drizzle with cider. Roast until lightly browned and cooked through, about 30 minutes.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Baked sweet potatoes are flavorful and delicious when they are done right. These sweet potatoes are perfect for the fall and winter holidays because they will warm your kitchen and your stomach. The combination of apple cider and ground cinnamon make a delicious combination with sweet potatoes. Sweet potatoes offer a healthy dose of vitamins B6, C, fiber, iron and potassium you will forget they are good for you. Serve these alongside pork, turkey or chicken and they will help make your meal complete. 

Apple-Butternut Squash Soup

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 lbs. butternut squash peeled, seeded, and cut into 1-inch pieces
• 3 cups low-sodium chicken broth
• 1/2 cup unsweetened apple cider
• salt
• freshly ground black pepper

Makes 6 (1/1 2 cup) Servings

1. Heat the oil in a large heavy-bottomed saucepan over medium heat. Add onion and garlic and cook until softened  and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15-20 minutes.
2. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1 1/ 3 cups of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is the perfect soup for fall. Apples and butternut squash are in season and what better way to celebrate fall with this soup. The apple cider adds a touch of sweetness to the squash which is filled with nutrients such as beta-carotene, fiber and B-vitamins. This soup is very easy to make but it does take a little longer than other quick and easy soups but the flavors blend well in the end. I added garlic to this soup because garlic always makes everything better. I also add a pinch of nutmeg to this soup because nutmeg goes very well with apples and butternut squash and adds a touch of aroma. If you can't find any fresh butternut squash, use packed cut butternut squash at your local grocer's freezer and it will work just as fine.