Phyllo Dough Apple Tart

So for those of you who don't know, I've lost about 100lbs over the past 3 years. I'm pretty proud of myself if I do say so myself. Recently, I haven't been doing so hot, though- I guess I'm experiencing one of those weight loss "plateaus". And it super sucks. So I'm going to try to be all hard core again about calorie counting, working out, etc. And part of that means trying to find yummy deserts I can make that aren't TOO unhealthy. Enter the Phyllo Dough Apple Tart. It's still delicious, but much less calorie-filled than my usual baked goods.

• 1 golden delicious apple cut into 1/4 inch slices
• 1/4 cup light margarine, melted
• 3 Tablespoons brown sugar
• 2 Teaspoons cinnamon (more or less to taste)
• 1 Teaspoon salt
• 5 sheets of Phyllo dough, cut in half
• 2 Tablespoons of powdered sugar (for dusting on top)

1. Preheat oven to 350 degrees
2. Mix the melted margarine, brown sugar, cinnamon, and salt
3. Layer the apples evenly on one half of the Phyllo dough
4. Cover the apples in most of the margarine/sugar mixture
5. Top with the other half of the Phyllo Dough
6. Top with the remaining margarine/sugar mixture
7. Bake for 35 minutes (until golden brown)
8. Let cool and dust with powdered sugar.

4 Servings
Calories: 149

Total Fat 4.8g

Saturated Fat 1g

Trans Fat 0.0g

Cholesterol 0mg

Sodium 557mg

Total Carbohydrates 24.3g

Dietary Fiber 1.6g

Sugars 10.2g Protein 1.8g

And in case anyone wants to see before and after pictures, here you go!

Before

After

Peanut butter cookies

YUM.

• 1/2 cup butter/margarine
  
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg/ egg replacer
  
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Preheat the oven to 375
   
2. Cream the butters and the sugars
3. Add the egg and vanilla
   
4. In a separate bowl, combine the dry ingredients. Add these to the wet.
5. Roll into balls. Flatten with the back of a fork on a greased cookie sheet.
6. Bake for 10 minutes. Let cool on cooling rack. Try not to eat all of them at once.
   

Potato Lentil Parsley Soup

I know it's only the beginning of September, but today it feels like fall. I love fall- all my favorite things happen in fall: Halloween, Thanksgiving, sweater weather, hay rack rides, carving pumpkins, drinking cider, and most of all SOUP!!! Here is my first soup of the season. The great thing about this soup is that it's just a basic recipe that can be changed a million different ways- no russet potatoes? Try sweet! No onions? Try corn! No lentils? Try beans! Have some leaks/ peas/ green beans/ etc sitting in the fridge about to go bad? Throw 'em in! This soup also freezes really so you can reheat it whenever you need some comfort food.

• 1 cup lentils (soak in water for a few hours before making the soup)
• 3 medium potatoes, washed and cubed
• 6 or so carrots, peeled and cut into circles
• 1 bunch of celery, chopped
• 1 white onion, cut into half moons
• 2 qts veggie stock
  
• 1/2 cup chopped fresh parsley

Cut up all the veggies and parsley, add to broth. Boil until everything is soft. Easy Parcheesi.

10 servings
Calories 142

Total Fat 2.0g

Saturated Fat 1.7g

Trans Fat 0.0g

Cholesterol 0mg

Sodium 618mg

Total Carbohydrates 28.3g

Dietary Fiber 8.9g

Sugars 5.2g

Protein 6.7g