Peach Pie with Almond Crumble
c/o Love Grows Wild
- Pie:
- 1 refrigerated pie crust (I use Pillsbury)
- ⅔ cup granulated sugar + 2 tablespoons
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 cups peaches, peeled and sliced
- 1 teaspoon lemon juice
Crumble:- 1 cup flour
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 stick cold unsalted butter, cut into cubes
- ¼ cup almonds, whole
Directions
- For the Pie: Place peach slices in a large bowl and sprinkle with 2 tablespoons of sugar. Gently stir until peaches are evenly coated and let sit for 10-15 minutes. Drain any juices that have collected and toss peach slices with lemon juice. In a large mixing bowl, combine the remaining ⅔ cup sugar, flour, and cinnamon. Add peach slices and stir until evenly coated in the sugar mixture.
- Heat oven to 400ºF. Line a pie pan with the refrigerated pie crust and flute edges, if desired. Spoon peaches into the pastry-lined pie pan and add the crumble topping over the peaches. (see crumble instructions below)
- Loosely tent pie with foil and bake on the middle oven rack for 45 minutes, removing the foil for the last 15 minutes. Cool pie on a wire rack at least 2 hours before serving.
- For the Crumble: Add flour and salt to a food processor and pulse until combined. Add brown sugar, butter, and almonds and process again until well combined. Sprinkle almond crumble over the peaches before baking.
Doritos Taco Salad
c/o Emily Bites
Ingredients
- 1 lb 95% lean ground beef
- 1 (1.25 oz) packet reduced sodium taco seasoning
- 1 medium-large head of iceberg lettuce, chopped into bite sized pieces
- 1 medium-large tomato, diced
- 4 oz 50% less fat or 2% sharp cheddar cheese, shredded
- 4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
- 1 cup light Catalina or French dressing
Directions
- Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
- In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.
Black Eyed Pea Dip
c/o Skinny Taste
Ingredients
- 15 oz canned no salt black eye peas (Eden)
- 2 cloves garlic, crushed or minced
- 3 tbsp fresh lime juice (from about 1 1/2 limes)
- 1 tbsp extra virgin olive
- 1 tsp cumin
- pinch crushed red pepper flakes
- 1/2 tsp kosher salt
- 1 cup cooked corn, fresh or frozen, thawed
- 1 cup cherry tomatoes, quartered
- 1/4 cup minced red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced (optional)
- 1 medium avocado, diced
Directions
Rinse and drain the black eyed peas in a colander. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.
