EATERY IS OPEN - LOW FAT FALL APPLE CRISPS

:

• 4 cups peeled, cored, sliced apples
• 1 Tbsp granulated sugar
• 2 tsp lemon juice
• 3/4 cup rolled oats
• 1/4 cup flour
• 2 Tbsp brown sugar
• 2 Tbsp melted butter
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup low-fat frozen vanilla yogurt

Preparation:

1. Preheat the oven to 350°F
2. Place the apples evenly in the bottom of a baking dish coated with cooking spray.
3. To complete the crisp, in a medium-sized bowl, combine the remaining ingredients and stir until the mixture resembles of course meal. Top the apples evenly with the oat mixture.
4. Bake the crisp at 350°F for 30 minutes.
5. Top each apple crisp serving with 2 tablespoons of frozen vanilla yogurt.
Serves 8

EATERY IS OPEN - NIKI DA STOOPS BROCCOLI RABE ~ ala DAWN

1 bunch broccoli rabe, tough, non-leafy stems removed
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
Parmesan cheese
Low sodium chicken broth


In a saute pan combine chicken broth, smashed garlic, red pepper and broccoli rabe. On bring to a boil then reduce to medium heat. Once broth has almost evaporated add a little bit of olive oil. Sprinkle with Parmesan cheese and serve!