Joes Fruit and veggies shop

Have you tried?

Loosing your imagination what to cook? Bored of your daily bill of fare? Why not to try some of our recipes. They are easy to prepare and healthy.

Just click on the dish name and you are ready to cook

Baked Macaroni, Cheese & Spinach

Serves: 6
Prep. Time: 0:45

15 oz. tub low-fat ricotta cheese
1 1/4 cups skim milk
1/2 cup egg substitute OR 2 eggs - beaten
2 tsp. prepared brown mustard
1 1/2 tsp. hot sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 lb. bag elbow macaroni - prepared as directed
2 cups shredded low-fat cheddar cheese
2 cups torn fresh spinach
1/4 cup grated Parmesan cheese - low-fat okay
1/4 cup dry bread crumbs
1 tsp. paprika

-Spray a 13" X 9" X 2" or 3 quart baking dish with non-stick cooking spray.
-In a food processor or blender, mix ricotta, milk, egg substitute, mustard, hot sauce, salt, and pepper. Process until smooth.
-In a saucepan over low heat, stir together cooked macaroni, cheddar, and spinach until cheese melts and spinach wilts.
-Stir ricotta mixture into macaroni mixture, then scrape into prepared baking dish.
-In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
-Bake in a 375 degree oven for 25 minutes.

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Broccoli Casserole

Prep. Time: 0:50
Serves: 6

1 med. onion - chopped
1/4 cup butter OR margarine
1 lb. fresh OR frozen broccoli florets - cooked until tender
(2) 10.75 oz. cans condensed cream of mushroom soup - low-fat okay
1/4 - 1/2 cup shredded cheddar cheese - low-fat okay

-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.
-Combine all ingredients in a 2-quart oven-proof casserole dish.
-Bake, uncovered, in a 350 degree oven for 30 minutes.

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Corn Salad

Prep. Time: 0:10
Serves: 6-8

1 can whole kernel corn - drained
1 sm. cucumber - peeled, diced
1 lrg. tomato - diced
1 med. onion - diced
1/2 - 1 med. green bell pepper - seeded, diced
1 stalk celery - diced
1 tsp. salt
1/2 tsp. black pepper
3 Tbls. mayonnaise - low fat okay

-Combine all ingredients and refrigerate until ready to serve.

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Pumpkin Cake

Serves: 8
Prep. Time: 0:50

18.25 oz. box yellow cake mix
2 cups canned pumpkin
2 eggs
1/4 cup water
2 tsp. baking soda
2 tsp. pumpkin pie spice

-Beat together all ingredients with an electric mixer for 2 minutes.
-Pour into a greased and floured bundt cake pan.
-Bake in a 350 degree oven for 40-45 minutes.

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Applesauce Cookies

Serves: 48
Prep. Time: 9:00

2 cups chunky applesauce
3 1/2 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
2 cups packed brown sugar
1 cup vegetable shortening
2 eggs
1/2 cup cold coffee
1 cup chopped raisins OR chopped dates
1/2 cup chopped nuts (walnuts, pecans, etc.)

-Spoon applesauce into a cheesecloth-lined sieve; set aside to drain.
-Sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
-With an electric mixer, cream together sugar, shortening, and eggs.
-Stir in coffee.
-Slowly beat dry mixture into wet mixture.
-Fold in strained applesauce, raisins/dates, and nuts by hand.
-Refrigerate batter 8 hours or overnight.
-Drop cold batter, 1 heaping tsp. at a time, onto a lightly greased cookie sheet 2" apart.
-Bake in a 375 degree oven for 9-12 minutes, until finger pressed in center barely leaves an impression.

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Lazy Man's Peach Pie

Serves: 16
Prep. Time: 0:30

3/4 cup butter OR margarine - melted
1 cup self-rising flour
3/4 cup milk - low fat okay
1 cup granulated sugar
14 oz. can peaches - drain, reserve juice

-Spread butter evenly over bottom of a 9" X 9" X 2" pan.
-Mix flour, sugar, and milk and pour over margarine.
-Drop peach slices over batter and pour peach juice over peaches.
-Sprinkle with nutmeg or cinnamon if desired.
-Bake in 350 degree oven until brown.

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Refreshing Fruit Salad

Serves: 6-8
Prep. Time: 0:10

8 oz. lemon OR vanilla yogurt - low-fat okay
2 ribs celery - chopped, optional
1 red apple - cored, chopped
1 green apple - cored, chopped
1 nectarine - pitted, sliced
1/2 cup halved grapes
1/2 cup dried cranberries
1/2 cup chopped walnuts

Related Cookbooks
The Fruit Kitchen
A Celebration of Fresh and Zesty Recipes
How to Make Simple Fruit Desserts
An Illustrated Step-By-Step Guide to Crisps, Cobblers,
Shortcakes, Compotes, Fools, Baked Apples, and Poached Fruit
Nicole Routhier's Fruit Cookbook
400 Sweet & Savory Fruit-Filled Recipes Soups to Desserts
Secrets of Fat-Free Desserts
Over 150 Low-Fat and Fat-Free Recipes for
Scrumptious, Simple-To-Make Cakes, Cobblers, Cookies,
Crisps, Pies, Puddings, Trifles, & Other Tasty goodies

-Fold together all ingredients; refrigerate until ready to serve.

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DG01 Project created by Jan Simr (t060084)