5 healthy, delicious apple recipes

A glass mug of apple cider surrounded by red apples, cinnamon sticks, pine cones, and colorful fall leaves, all arranged on a wooden surface.
Hot apple cider
Servings 4 servings
Serving Size 1 cup

Always a fun way to warm up on the cooler fall evenings.

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Ingredients

Preparation

  1. Combine cinnamon sticks, peppercorns and cloves in a saucepan and cook over medium-high heat for about 4-5 minutes, stirring frequently. 
  2. Add the nutmeg, apple juice, and orange zest and stir to combine. Bring to a boil.
  3. Reduce heat and simmer for 15-20 minutes. Pour cider mixture through a fine-mesh sieve into a mug. Allow to cool slightly.

Nutrition

(per serving)
  • 117 Calories
  • 0 g Total Fat
  • 0 g Saturated Fat
  • 11 mg Sodium
  • 0 mg Cholesterol
  • 29 g Total Carbs
  • 1 g Fiber
  • 24 g Sugars
  • 0 g Protein
  • 250 mg Potassium
A glazed chicken breast on a plate with apple slices, garnish, and sauce.
Apple glazed chicken
Servings 2 servings
Serving Size 2 chicken thighs plus half mixture

A tasty, sweet and slightly salty combination for fall.

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Ingredients

Preparation

  1. Place a nonstick skillet over medium heat. Add olive oil and chicken thighs. Cook chicken until lightly browned on both sides. 
  2. While the chicken cooks, stir together vinegar, soy sauce, apples, and onions. Pour the mixture over the chicken. Cover and turn the heat down to low. 
  3. Let the chicken simmer, turning at least once, for 20-25 minutes, or until most of the liquid is absorbed and onions are lightly browned.

Nutrition

(per serving)
  • 304 Calories
  • 12 g Total Fat
  • 2 g Saturated Fat
  • 217 mg Sodium
  • 228 mg Cholesterol
  • 19 g Total Carbs
  • 4 g Fiber
  • 12 g Sugars
  • 28 g Protein
  • 320 mg Potassium
Bowl of salad with apple slaw on top.
Apple-chicken salad
Servings 2 servings
Serving Size Half salad mixture

A lightened-up version of the classic Chicken Waldorf Salad. Toasting nuts helps to bring out their flavors, so you can use less and still fully enjoy their taste.

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Ingredients

Preparation

  1. Combine the chicken through yogurt in a medium bowl. Mix well. 
  2. Serve on top of your favorite salad greens.

Nutrition

(per serving)
  • 291 Calories
  • 12 g Total Fat
  • 2 g Saturated Fat
  • 229 mg Sodium
  • 55 mg Cholesterol
  • 20 g Total Carbs
  • 6 g Fiber
  • 10 g Sugars
  • 27 g Protein
  • 186 mg Potassium
A cast iron skillet with cornbread missing a slice, a plate with the slice, apples, cinnamon sticks, and brown napkins on a wooden surface.
Cornmeal apple muffin wedges
Servings 6 servings
Serving Size 1 wedge

The yogurt and nonfat milk add both lightness and moisture to this yummy muffin dish. The wedges could be served as a side dish or for breakfast — adding an egg and some greens on top — for a balanced start to the day.

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Ingredients

Preparation

  1. Preheat the oven to 375°F. 
  2. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside. 
  3. Place the flours, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine. 
  4. In a small bowl, combine the yogurt, milk, eggs, egg white, and oil.
  5. In a separate medium bowl, toss the apples with ginger and cinnamon. 
  6. Add to large bowl with dry ingredients and combine. Add wet yogurt mixture and mix until combined. 
  7. Scrape into the prepared pan. Bake until golden in color, about 40 minutes. 
  8. Cool on rack. With a serrated knife, slice muffin bread into 6 wedges.

Nutrition

(per serving)
  • 263 Calories
  • 9 g Total Fat
  • 1 g Saturated Fat
  • 505 mg Sodium
  • 63 mg Cholesterol
  • 41 g Total Carbs
  • 3 g Fiber
  • 19 g Sugars
  • 7 g Protein
  • 88 mg Potassium
A glass mug of apple cider surrounded by red apples, cinnamon sticks, pine cones, and colorful fall leaves, all arranged on a wooden surface.
Roasted butternut squash and apple soup
Servings 6 servings
Serving Size 1 cup

A delicious way to enjoy the fall harvest.

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Ingredients

Preparation

  1. Preheat the oven to 375°F. 
  2. Cut squash in half lengthwise and remove seeds. Peel, core, and cut apples into quarters. 
  3. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside and place squash on a rimmed baking sheet, with cut side down. Place half of garlic and one sprig of thyme under each half. 
  4. Bake for 15 minutes. Add apples to the baking sheet and continue to bake for another 15-20 minutes, or until both squash and apples are tender. Remove from the oven and cool until able to handle.
  5. Use a spoon to scrape all of the cooked squash from the skins and place in a medium pot. Add apples and cooked garlic. Discard thyme sprigs. Mash mixture with potato masher. 
  6. Add broth, using slightly less for thicker or more for thinner consistency. Heat over medium-high heat, stirring constantly, until soup comes to a boil. 
  7. Taste and adjust seasonings.

Nutrition

(per serving)
  • 92 Calories
  • 1 g Total Fat
  • 0 g Saturated Fat
  • 52 mg Sodium
  • 0 mg Cholesterol
  • 20 g Total Carbs
  • 4 g Fiber
  • 8 g Sugars
  • 2 g Protein
  • 1,152 mg Potassium
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