Crunchy Apple Cobbler

6 cups thinly sliced apples

1/2 cup uncooked rolled oats

1/2 cup frozen apple juice concentrate (thawed)

1 teaspoon cinnamon

1/4 teaspoon cloves

2 tablespoons raisins

1/3 cup crunchy cereal (such as Grape Nuts)

Layer the oats in the bottom of an 8-inch square non-stick pan or pan sprayed with non-stick vegetable spray. Add the apple slices. Combine the apple juice concentrate, cinnamon and cloves; pour over the apples and oats. Sprinkle the raisins on top. Cover with foil and bake in a 350 degree oven for 1 hour. Remove the foil. Cover the top of the apples with crunchy cereal and bake an additional 10 minutes. Makes 6 servings.

– Submitted by Kris Bischoff; original source: the American Heart Association.

Fantastic Beef Fajitas

1 pound lean, boneless sirloin steak

2 teaspoons oil

1 large onion, sliced

2 medium tomatoes, sliced in wedges

1 large green pepper, cut into strips

1 large yellow pepper, cut into strips

1 large red pepper, cut into strips

1 teaspoon oregano leaves

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/2 cup orange juice or as needed

Trim all visible fat from sirloin steak. Slice steak into 1/8 -inch strips. Heat oil in hot skillet or wok or electric wok until hot. (If using an electric wok, Kris Bischoff suggests the temperature setting be around 375 degrees.) Stir fry beef strips until nearly done – about 3 to 4 minutes. Remove beef and keep it warm on another plate or dish (covered). Stir fry onions first, until barely tender (crisp tender). Then add all three peppers and three spices and stir fry until barely tender. Add tomatoes last because they get really mushy and broken up if you stir fry too long. Add orange juice to wok during vegetable cooking if more liquid is needed. Add beef back to vegetables and heat thoroughly about 30 seconds. Serve with flour tortillas. Use salsa as a topping if you want. Makes 6 servings.

– Submitted by Kris Bischoff