How to Make Fruit Crisp

Raise your hand if you like the ‘crisp’ part of apple crisp. If you could see me, I’m raising my hand! Honestly, I really just like apple crisp all around.

You can also make Fruit Crisp with canned fruit, like canned peaches. Fruit Crisp is an easy dessert to make, is easy on the budget, and it tastes delicious. So it is a good idea for a family reunion or barbeque with friends this summer.

Our Fruit Crisp recipe makes enough for eight people but you could easily double the ingredients to make a larger amount if needed. Watch our How to Make Fruit Crisp video to see just how easy it is to make!

Jody Gatewood

Jody Gatewood

Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.

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Fish Sandwich

fish sandwich-webMy husband gets excited this time of year for fish sandwiches. He loves that he can get a deal on fish sandwiches at one of his favorite fast food restaurants. A few years ago, I decided to try to make a homemade fish sandwich that would be heathier, less expensive, and tastier than his fast food favorite.

The recipe I came up with is our March recipe of the month. You simply coat fish in a mixture of cornmeal and seasonings and lightly pan fry it in a small amount of oil. Top with your favorite sandwich toppings and enjoy!  At 300 calories and 10 grams of fat (the fast food version is 390 calories and 19 grams of fat) and less than a dollar a sandwich, I know that I succeeded in making a healthier and less expensive sandwich. I think this sandwich is tastier than the fast food version, but I suspect that my husband still likes the deep fat fried version better. I hope that after trying this recipe, you will agree with me!

Fish Sandwich

Serving Size: 4fish sandwich label-web
Serves: 1 sandwich
Cost Per Serving: $0.91
Ingredients: 
  • 2 tablespoons oil (canola or vegetable)
  • 1/4 cup cornmeal
  • 4 frozen filets (about 3 ounces each) of white fish (tilapia), thawed
  • 4 hamburger buns
  • Optional sandwich toppings: sliced onions and tomatoes, leaf lettuce, light ranch dressing or tartar sauce
Instructions: 
  • Heat oil in a skillet over medium heat until hot. Spread the cornmeal on a plate and press the fish into the cornmeal to coat on all sides.
  • Fry the fish in the hot oil until the cornmeal is lightly browned. This will take about 2–3 minutes on each side. Fish is done when the internal temperature reaches 145˚F or it flakes easily with a fork.
  • Move the fish from the frying pan to a plate lined with paper towels. Pat the fish dry with more paper towels.
  • Assemble sandwiches with your favorite toppings.
Tips: 
  • Thaw fish in the refrigerator overnight.
  • For more flavor, mix 1 teaspoon seasoning with cornmeal before coating fish. Seasoning might be lemon pepper, pepper, garlic powder, or chili powder.
  • Make homemade tartar sauce. Stir light mayo or salad dressing with pickle relish.
Justine Hoover

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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Easy Quick Pad Thai

PadThai_closeup smallIn August I eat salads, grill, or do quick stove-top meals. Quick Pad Thai is one of those stove-top all-in-one meals I usually serve in a bowl. We modeled it after the street food in Thailand but with ingredients you can easily find in the Midwest. Ours uses whole wheat spaghetti but you could use the more traditional rice noodles. When I make this in the summer I use whatever vegetables are ready in the garden and in the winter I use frozen vegetables. Bright colored veggies such as red pepper, broccoli, and snap peas look great.

I use either chunky or smooth peanut butter, whatever I have open and I make light soy sauce by mixing equal parts water and regular soy sauce.

One caution, after you cut up the chicken make sure you wash the cutting board knife and your hands with hot water and soap so you don’t transfer bacteria to the other ingredients.

Quick Pad Thai

Serving Size: 1 1/4 cups | Serves: 6 | Cost Per Serving: $1.06

Ingredients: Quick Pad Thai label

  • 6 ounces whole wheat thin spaghetti
  • 2 tablespoons vegetable oil, divided
  • 24 ounces frozen vegetable mix or chopped fresh veggies
  • 3 tablespoons light soy sauce
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 2 tablespoons sugar
  • 1/2 pound boneless chicken breast, cut into bite-sized pieces
  • 3 eggs
  • 1/3 cup chopped peanuts

Instructions: 

  1. Cook spaghetti according to package directions. Drain in colander and toss with 1 tablespoon oil.
  2. Defrost vegetables in microwave for 5 minutes and drain well (as spaghetti cooks).
  3. Combine soy sauce, water, peanut butter, and sugar in a small bowl. Stir until smooth and set aside.
  4. Heat 1 tablespoon of oil in large skillet over medium high heat. Add chicken pieces and cook and stir until no longer pink (heat chicken to at least 165°F).
  5. Crack eggs into a small bowl and beat. Add to pan with chicken and scramble until firm. Add the vegetables and spaghetti to the pan with the chicken mixture. Stir to heat through.
  6. Add the soy sauce mixture to the pan and stir to coat veggies and spaghetti.
  7. Place in serving bowl and sprinkle peanuts on top.

Meat and Veggie Mac – SUPER QUICK AND EASY

Everybody is extra busy during May.  It’s the beginning of outdoor sports such as soccer, softball, and baseball.  Spring celebrations abound such as graduations and Mother’s Day, plus it’s time to get the vegetable and flower gardens going.  Whatever the reason, it seems no one wants to be in the kitchen.

Our featured recipe this month starts with a package of macaroni and cheese.   Add in cooked beef, pork or chicken (beans for a vegetarian meal) plus some vegetables and you have a filling meal that takes 10 minutes to make and costs just $0.82 per serving.  This meal will be simpler if the next time you cook meat and vegetables, you prepare extra.  Then all you have to do is cook the macaroni and stir everything together.

Meat and Veggie Mac

Ingredients

  • 1 7 1/4 ounce package macaroni & cheese mix
  • 1 16-ounce package frozen mixed vegetables
  • 1 1/2 cups chopped cooked beef, pork, or chicken
  • 1/4 cup nonfat milk
  • 1/8 teaspoon garlic or onion powder

Instructions

  1. Cook macaroni in large saucepan as directed on package. After about 5 minutes, add the frozen vegetables and continue cooking until macaroni is tenderand vegetables are cooked; drain.
  2. Return macaroni and vegetables to the pan. Add the meat.
  3. Stir the cheese sauce mix, milk, and garlic or onion powder together. Stir into macaroni mixture. (Omit the butter/margarine recommended on the package).
  4. Cook over low heat for 1 to 2 minutes or until heated through, stirring occasionally.

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