What do you do with your raisin bread?

Ingredients

• 4 slices SunMaid raisin bread-Cinnamon Swirl, toasted
• 1 ripe avocado, sliced
• 1 tomato, sliced
• sachet A few slices of cucumber
• A few slices of firm organic goat’s cheese
• A pinch of sprouts
• Lite Mayonnaise, to taste

Directions

1. Build sandwiches. Enjoy.

Reviews on GirlGetStrong.com reflect the personal opinion of the writer, whether it is good, bad or ugly. No compensation was accepted by me or GGS Media Corporation for this review. This product was sent to us for review.

Makes 4 Servings

2 large pocket less pitas

2 large plum tomatoes, thinly sliced

¼ teaspoons chopped basil

2 teaspoon chopped basil

2 teaspoon olive oil

2 garlic cloves, minced

1/3 cup shredded part-skim mozzarella cheese

• 1. Preheat the oven to 400F. Spray a large non-stick baking sheet with non-stick cooking spray. Place the pitas on the baking sheet.
• 2. In a small bowl, mix the tomatoes and salt; stir in the basil, oil and garlic. Top the pitas with the tomato mixture, drizzling any liquid in the bowl over the toppings. Bake until the tomatoes are hot and softened, about 8 minutes. Sprinkle with the cheese; bake until the cheese is melted, about 3 minutes longer. Cut the pitas in half before serving.

Per serving: 131 Calories, 4 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 346 mg Sodium, 18 g Total Carbohydrate, 1 g Dietary Fiber, 6 g Protein, 118 mg Calcium.

Not sure why I would be surprised and it doesn’t matter anyway – it all ends up yummy in my tummy!

In mom’s words:

“This recipe is wonderful to come home to, especially on a wet cold day.  It smells wonderful and is very flavourful.  Serve some fresh whole wheat buns with the stew and fruit for dessert.”

Ingredients:

2 pounds stewing beef or bottom round roast, trimmed of fat and cut into 1-inch cubes

3 cups peeled, cubed potatoes

2 cups chopped carrots (I also add 2 cups chopped rutabagas)

1½ cups chopped onions

2 cups tomato sauce

1 can 10 oz. beef broth, undiluted (or beef stock cubes & water)

2 cloves garlic, minced

1 tablespoon Dijon mustard

1 bay leaf

1¼ teaspoon each dried marjoram and dried thyme

1 teaspoon sugar

½ teaspoon each salt and black pepper

1 tablespoon cornstarch (use flour if you are going to freeze stew)

¼ cup chopped, fresh parsley (optional)

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker.  Cover and simmer on low setting for 9 hours.  Stir occasionally.

Combine cornstarch with an equal amount water and stir until lump-free.  Add to stew and mix well.  Cook for 1 more hour.  Stir in parsley just before serving.

Make 6 servings

Per serving: 335 calories, 8 g fat, 2.5 g saturated fat, 37.1 g protein, 28.5 g carbohydrate, 3.5 g fiber, 89.2 mg cholesterol, 811.6 mg sodium, percentage of calories from fat: 22.

What  is your favorite Fall recipe?

Yummy, easy and kids love them!

Prep time: about 15 minutes

Ingredients:

• 1 standard-sized bagel, cut in half
• tomato sauce
• shredded mozzarella cheese
• toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
• seasonings like oregano, basil, and pepper

Utensils:

• oven (you’ll need help from your adult assistant)
• knife (you’ll need help from your adult assistant)
• baking sheet

Directions:

1. Preheat the oven to 325° F.
2. Spread tomato sauce on each bagel half.
3. Sprinkle the shredded cheese all over the tomato sauce on each half.
4. Add your favorite toppings.
5. Put a light sprinkling of seasonings on each half.
6. Put your bagel halves on the baking sheet.
7. Bake in the oven on low heat for about 5 to 8 minutes. You’ll know they’re done when the cheese is bubbly.
8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Serving size: 2 tiny pizzas

Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.