It's been almost a year to the day since we've posted on this blog. I think it's time to update!
One of my favorite late night snacks over this last year has been a substitute for the late night ice cream hankering I so often get. I think this tastes even better!
One cup (or pkg) Greek honey yogurt
1/2 cup grapes halved
1/4 cup granola
Stir and enjoy.
*I know many of you may have heard about Greek Yogurt, but aren't sure what the benefits of Greek vs. regular yogurt are. My suggestion, the next time you're at the grocery store compare the back of a regular vanilla yogurt to a vanilla greek. The main difference is that Greek yogurt is PACKED with protein.
Monday, March 28, 2011
Sunday, March 28, 2010
My Big Fat Greek Salad
My Big Fat Greek Salad by Prevention Magazine Cookbook
Dressing2 T olive oil
1 T lemon juice
1 T red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper
Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups hothouse cucumber chunks
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced
Add last ...4 cups mixed greens
4 oz feta cheese, chopped
In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again. Makes 4 main-dish servings
Per serving:338 calories
12 g protein
34 g carbs
16 g fat
25 mg cholesterol
690 mg sodium
8 g dietary fiber
Dressing2 T olive oil
1 T lemon juice
1 T red wine vinegar
1/2 tsp dried oregano, crumbled
1/2 tsp freshly ground black pepper
Salad
2 large red tomatoes, cut into chunks
1 can (15 oz) chickpeas, rinsed and drained
2 cups hothouse cucumber chunks
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
8 kalamata olives, pitted and sliced
Add last ...4 cups mixed greens
4 oz feta cheese, chopped
In a large bowl mix the dressing ingredients. Then add the first six salad ingredients to dressing. Toss to mix well. If you have time, let marinate for 15 minutes. Add the greens and the feta last. Toss again. Makes 4 main-dish servings
Per serving:338 calories
12 g protein
34 g carbs
16 g fat
25 mg cholesterol
690 mg sodium
8 g dietary fiber
Lasagna
Lasagna by http://www.trainermomma.com/
1 lb ground turkey
1/2 c onion, chopped
2 cloves garlic, minced
24 oz spaghetti sauce (I use Classico)
3/4 c water2 c cottage cheese, low fat
1/2 c Parmesan cheese
1 T parsley
1 pkg. whole wheat lasagna noodles, uncooked
2 cups mozzarella cheese grated
1 zucchini shredded
2 cups fresh spinach, chopped fine
Preheat oven to 375 degrees. Brown ground turkey and add onion and garlic. When cooked, add spaghetti sauce and water.In another bowl, blend the cottage cheese, Parmesan cheese and parsley. Start layering in a casserole dish: 4 or 5 noodles, meat mixture, spinach, cottage cheese mixture, then half of mozzarella cheese. Then more noodles, meat mixture, zucchini, cottage cheese mixture, then the rest of the mozzarella.Cover with foil and cook for 1 hour. Let sit about 10 minutes before serving.
Makes 12 servings.
227 calories per serving.
1 lb ground turkey
1/2 c onion, chopped
2 cloves garlic, minced
24 oz spaghetti sauce (I use Classico)
3/4 c water2 c cottage cheese, low fat
1/2 c Parmesan cheese
1 T parsley
1 pkg. whole wheat lasagna noodles, uncooked
2 cups mozzarella cheese grated
1 zucchini shredded
2 cups fresh spinach, chopped fine
Preheat oven to 375 degrees. Brown ground turkey and add onion and garlic. When cooked, add spaghetti sauce and water.In another bowl, blend the cottage cheese, Parmesan cheese and parsley. Start layering in a casserole dish: 4 or 5 noodles, meat mixture, spinach, cottage cheese mixture, then half of mozzarella cheese. Then more noodles, meat mixture, zucchini, cottage cheese mixture, then the rest of the mozzarella.Cover with foil and cook for 1 hour. Let sit about 10 minutes before serving.
Makes 12 servings.
227 calories per serving.
Yummy and (not so unhealthy) Cookies!
2 sticks margerine
3/4 C sugar
1 C Brown Sugar
2 eggs
1 tsp Vanilla
3 C flour
3/4 tsp salt
3/4 tsp soda
2 C choc chips
3/4 C oats
Cream margerine and sugars. Add vanilla and eggs. Add flour, salt and soda. Stir in choc chips and oats. Drop onto waxed paper on cookie sheet. Bake at 350 for 8-11 minutes. Change waxed paper each batch.
I use whole wheat flour so I add 3-4 T of water. I also use Splenda Sugar blend and Splenda Brown Sugar blend. You used 1/2 the amount that the recipe calls for.
3/4 C sugar
1 C Brown Sugar
2 eggs
1 tsp Vanilla
3 C flour
3/4 tsp salt
3/4 tsp soda
2 C choc chips
3/4 C oats
Cream margerine and sugars. Add vanilla and eggs. Add flour, salt and soda. Stir in choc chips and oats. Drop onto waxed paper on cookie sheet. Bake at 350 for 8-11 minutes. Change waxed paper each batch.
I use whole wheat flour so I add 3-4 T of water. I also use Splenda Sugar blend and Splenda Brown Sugar blend. You used 1/2 the amount that the recipe calls for.
Texas Soup
Brown 1 lb of ground beef Salt & Pepper to taste
Put into a soup pot
Add: Large can of crushed tomatoes (rinse all cans with water & add to pot ~ in all you’ll add about 4 cups of water or so)
2 cans (or more, if you want) beef broth
2 small cans of diced tomatoes
can of corn, cut green beans, & anything else you like
can of green diced chiles (I use the lge can, not the tiny one)
cut up carrots, zucchini, yellow crook neck squash, asparagus (put these all + the onion in the pot raw ~ they’ll cook up in the soup)
½ of a lge onion or 1 whole small one
Add a teaspoon of crushed or minced garlic & 1 tbs of chili powder (or to taste)
Stir all together, bring to a boil & then turn it down, cover & let simmer for a long time.
This is my own recipe & you can change it any way you like. You can add other veggies, more diced tomatoes, or canned beans & you can leave anything out you don’t like. I serve it with nice crusty French bread.
You can also add more of things you especially like ~ I just kind of do whatever I feel like, so you don’t have to feel limited. I add more chili powder than this recipe calls for. Grated cheese on top would be delish as well!
Put into a soup pot
Add: Large can of crushed tomatoes (rinse all cans with water & add to pot ~ in all you’ll add about 4 cups of water or so)
2 cans (or more, if you want) beef broth
2 small cans of diced tomatoes
can of corn, cut green beans, & anything else you like
can of green diced chiles (I use the lge can, not the tiny one)
cut up carrots, zucchini, yellow crook neck squash, asparagus (put these all + the onion in the pot raw ~ they’ll cook up in the soup)
½ of a lge onion or 1 whole small one
Add a teaspoon of crushed or minced garlic & 1 tbs of chili powder (or to taste)
Stir all together, bring to a boil & then turn it down, cover & let simmer for a long time.
This is my own recipe & you can change it any way you like. You can add other veggies, more diced tomatoes, or canned beans & you can leave anything out you don’t like. I serve it with nice crusty French bread.
You can also add more of things you especially like ~ I just kind of do whatever I feel like, so you don’t have to feel limited. I add more chili powder than this recipe calls for. Grated cheese on top would be delish as well!
Whole Wheat Pancakes
Whole Wheat Pancakes
2 c whole wheat flour
2 T sugar
4 tsp baking powder
1/2 tsp salt
2 c skim milk
2 eggs
2 T canola oil
1 1/2 tsp vanilla
Turn griddle onto medium. Stir all ingredients together until smooth. *I like to let my batter sit for about 5-10 minutes here. It just seems to thicken slightly and not be so runny. Pour 1/4 cup of pancake batter on hot griddle. When the bubbles form and when it is brown on the bottom, flip it! Makes around 16 pancakes.
Calories: 93 calories per pancakes
2 c whole wheat flour
2 T sugar
4 tsp baking powder
1/2 tsp salt
2 c skim milk
2 eggs
2 T canola oil
1 1/2 tsp vanilla
Turn griddle onto medium. Stir all ingredients together until smooth. *I like to let my batter sit for about 5-10 minutes here. It just seems to thicken slightly and not be so runny. Pour 1/4 cup of pancake batter on hot griddle. When the bubbles form and when it is brown on the bottom, flip it! Makes around 16 pancakes.
Calories: 93 calories per pancakes
Wild Rice Soup
serves 8 (I typically double the recipe)
1/2 c wild rice (buy at Whole Food's or Smith's bulk, it's the least expensive that way)
1 1/4 c water
1 chicken bouillon
1/2 lb bacon
1/2 c onion
1/2 c carrots
1/2 c celery
1/3 c flour (or cornstarch equivalent)
4 c chicken broth
1 c half and half (or use half milk, half cream)
2 c cooked chicken
Combine in small casserole the rice, water and bouillon cube. Bake 1 hour at 325 degrees. Chop and fry bacon crisp. Remove bacon from pan. Saute onions, celery and carrots in bacon fat. Blend in and brown flour. Add chicken broth slowly. Stir until it starts to thicken over medium heat. Add baked rice cream and chicken. Cook five minutes, but do not boil. Either add bacon back into soup or garnish before serving.
Hints: Let it sit overnight before serving. Do not use more vegetables than what it calls for. Cook the chicken and the rice in the oven at the same time. (If you cook in the same dish, you'll double the cooking time of the rice, and will want to watch to see if the chicken should be taken out earlier). I like to use dark and white meat if it's possible. You can remove some of the bacon fat, but be careful not to remove to much. You can also use whole milk. (For parties, I usually put all the fat and the 1/2 and 1/2 in, but if it's just for my family, I'll try to cut back on the fat. But it's never quite as tasty :)
1/2 c wild rice (buy at Whole Food's or Smith's bulk, it's the least expensive that way)
1 1/4 c water
1 chicken bouillon
1/2 lb bacon
1/2 c onion
1/2 c carrots
1/2 c celery
1/3 c flour (or cornstarch equivalent)
4 c chicken broth
1 c half and half (or use half milk, half cream)
2 c cooked chicken
Combine in small casserole the rice, water and bouillon cube. Bake 1 hour at 325 degrees. Chop and fry bacon crisp. Remove bacon from pan. Saute onions, celery and carrots in bacon fat. Blend in and brown flour. Add chicken broth slowly. Stir until it starts to thicken over medium heat. Add baked rice cream and chicken. Cook five minutes, but do not boil. Either add bacon back into soup or garnish before serving.
Hints: Let it sit overnight before serving. Do not use more vegetables than what it calls for. Cook the chicken and the rice in the oven at the same time. (If you cook in the same dish, you'll double the cooking time of the rice, and will want to watch to see if the chicken should be taken out earlier). I like to use dark and white meat if it's possible. You can remove some of the bacon fat, but be careful not to remove to much. You can also use whole milk. (For parties, I usually put all the fat and the 1/2 and 1/2 in, but if it's just for my family, I'll try to cut back on the fat. But it's never quite as tasty :)
Thursday, March 4, 2010
Yummy Pear Pie - From Marilyn B.
This is a super sweet pie crust. I'm not usually one who loves pie crust, but this is definitely my new alternative for anything with fruit filling. I haven't tried it with whole wheat flour, but it's on my to do list this week!
1 1/2 c flour
stick butter, softened
block cream cheese (Neuftchatel 1/3 less fat, I used)
2 pears sliced
1/4 c sugar substitute (like Splenda)
1 Tablespoon cornstarch
1/3 c apricot jam (sugar free is great)
Process first 3 ingredients in food processor till almost makes a ball. Shape dough into a ball, wrap and chill for 1 hour or over night (I just stuck it in freezer while I sliced fruit--also in the processor)
Preheat oven to 400, roll dough on lightly floured surface into 12" circle. Place on lightly greased cookie sheet. Toss fruit with sugar and cornstarch ( I added a bit of lemon juice). Arrange on crust within 2 inches of edge. Fold edge of dough over fruit. Bake 30 minutes (light brown). Remove from oven, spread fruit with jam.
YUM-oh
1 1/2 c flour
stick butter, softened
block cream cheese (Neuftchatel 1/3 less fat, I used)
2 pears sliced
1/4 c sugar substitute (like Splenda)
1 Tablespoon cornstarch
1/3 c apricot jam (sugar free is great)
Process first 3 ingredients in food processor till almost makes a ball. Shape dough into a ball, wrap and chill for 1 hour or over night (I just stuck it in freezer while I sliced fruit--also in the processor)
Preheat oven to 400, roll dough on lightly floured surface into 12" circle. Place on lightly greased cookie sheet. Toss fruit with sugar and cornstarch ( I added a bit of lemon juice). Arrange on crust within 2 inches of edge. Fold edge of dough over fruit. Bake 30 minutes (light brown). Remove from oven, spread fruit with jam.
YUM-oh
Sprite zero cake
This is sooooo easy!
One box of vanilla cake mix + 1 can of Sprite Zero.
Bake as instructed on box.
Top with fresh berries and reduced fat cool whip... YUM!
You can also use a chocolate cake mix and a diet coke or Coke Zero.
One box of vanilla cake mix + 1 can of Sprite Zero.
Bake as instructed on box.
Top with fresh berries and reduced fat cool whip... YUM!
You can also use a chocolate cake mix and a diet coke or Coke Zero.
Chex Mix Snack- From Lisa J
CHEX MIX SNACK - Great way to indulge a sugar craving, it's really not bad for you!
1 Box Rice Chex
2 Cups Coconut
1 Cup Sliced Almonds
1 Cup Sugar or Splenda
1 Cup Agave Nectar
3 T Butter
1 Dash of Salt
1/2 TSP Baking Soda
1 TSP Vanilla
Cook sugar, syrup, salt and butter in microwave for 2 min, stir and cook for 1 or 2 minutes more. Add vanilla and baking soda, and pour over dry ingredients and stir until mixed. Suggested to store in fridge.
*Note: you can buy Agave Nectar at Costco, you get 2 bottles in a pack and it is still cheaper than buying 1 bottle at the grocery store.
1 Box Rice Chex
2 Cups Coconut
1 Cup Sliced Almonds
1 Cup Sugar or Splenda
1 Cup Agave Nectar
3 T Butter
1 Dash of Salt
1/2 TSP Baking Soda
1 TSP Vanilla
Cook sugar, syrup, salt and butter in microwave for 2 min, stir and cook for 1 or 2 minutes more. Add vanilla and baking soda, and pour over dry ingredients and stir until mixed. Suggested to store in fridge.
*Note: you can buy Agave Nectar at Costco, you get 2 bottles in a pack and it is still cheaper than buying 1 bottle at the grocery store.
20 Minute Pizza Dough
1 Tablespoon Yeast
1 Cup 2 Tablespoons warm water
1 Tablespoon Sugar
Set aside and let grow.
2 Tablespoons Shortening
1 Teaspoon Salt
1 Teaspoon Sugar
3 Cups Whole Wheat flour
Combine, and then add yeast mixture.
Once mixed well, let rise for twenty minutes.
Roll out dough and add toppings!
Bake at 375 for about 15-20 minutes
1 Cup 2 Tablespoons warm water
1 Tablespoon Sugar
Set aside and let grow.
2 Tablespoons Shortening
1 Teaspoon Salt
1 Teaspoon Sugar
3 Cups Whole Wheat flour
Combine, and then add yeast mixture.
Once mixed well, let rise for twenty minutes.
Roll out dough and add toppings!
Bake at 375 for about 15-20 minutes
Whole Wheat Info
You might notice that in most of our recipes, white flour is substituted with Whole Wheat flour. You can purchase whole wheat at the store, but this past summer I made what I like to call "The best investment of 2009"; in an electric wheat grinder.
I did a lot of research and compared popular brands like the Nutrimill and Magic Mill, and also compared attachments for the Kitchenaid Mixer and Bosch Mixer. I even looked into blending wheat in blenders such as the Blend Tec and Vita Mix. In the end I decided on a K-Tec Kitchenmill (made by Blend Tec) for the following reasons:
1. I love the compact design and how easy it is to store this machine. So many grinders are heavy and bulky and also difficult to clean.
2. The clear container that catches the wheat makes it easy to know when you've reached your capacity and need to empty the box.
3. Price. There are other grinders that are in this price range, but I was able to put together a bulk order (10 orders or more) and purchase these with family and friends for $140 including tax! What a deal!
4. Reputation. I asked around to several people who I knew were grinding their own wheat, and it appeared that the Kitchenmill was the grinder of choice among those who do this all the time.
So WHY grind your own wheat? I decided to start doing it for a few reasons. First I had several buckets of wheat just sitting in my food storage that I didn't know how to use and certainly wasn't planning on rotating, this was a good way to make good use of those buckets of wheat. In the long run, you are going to save a lot of money grinding your own wheat. But most importantly, NUTRITION! That's what this blog is all about anyway! You cannot deny that freshly ground whole wheat is a far better option nutritionally than bleached out white flour. Here's some info to back that up:
What Is Wheat And Why Would You Want To Use It?
Wheat is the world's most important grain crop and ranks first among the grains for its nutritional value. When used in its entirety, wheat is an excellent source of fiber and many critical B-vitamins. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place.
http://www.grainmiller.com/1-Tips-For-Making-Homemade-Bread.html
Why use freshly ground wheat?
The richest source of Vitamin E is found in the germ of the wheat kernel. Milled wheat loses its Vitamin E very quickly due to oxidization. This is the reason why the bread we buy really has nothing of value for us. It has been stripped of the vitamins provided in the wheat. Within about 72 hours of milling, 90% of over 30 nutrients are gone.
http://www.grainmiller.com/1-Tips-For-Making-Homemade-Bread.html
What are the differences in red and white wheat?
Red and white wheat are nutritionally equivalent, and contain the same healthy levels of whole grain fiber. Tannins and phenolic acid in the outer bran of the red wheat commonly used to make whole-wheat flour can give it a bitter taste. White wheat doesn't have those compounds.
For more information see:
http://www.wheatfoods.org/_FileLibrary/Product/43/White%20Wheat.pdf
http://www.usatoday.com/news/health/2005-03-16-white-wheat_x.htm
So in all honesty, I don't grind my wheat fresh every time I bake with it. Instead, I keep a large bucket in my pantry filled with ground wheat, then when I run out, I pull out my bucket of wheat kernels, grind enough to fill the bucket in my pantry and use that til it's gone. Maybe someday when I'm done raising kids I'll grind it fresh every time, but for now, I know that the nutritional benefits of even month old ground wheat are far better than what we were getting in the past baking with white flour. Watch for upcoming tips on converting recipes using white flour, to a wheat flour. A safe place to start is to use 1/2 white, and 1/2 wheat. Usually you can substitute that way without altering the outcome too much.
I did a lot of research and compared popular brands like the Nutrimill and Magic Mill, and also compared attachments for the Kitchenaid Mixer and Bosch Mixer. I even looked into blending wheat in blenders such as the Blend Tec and Vita Mix. In the end I decided on a K-Tec Kitchenmill (made by Blend Tec) for the following reasons:
1. I love the compact design and how easy it is to store this machine. So many grinders are heavy and bulky and also difficult to clean.
2. The clear container that catches the wheat makes it easy to know when you've reached your capacity and need to empty the box.
3. Price. There are other grinders that are in this price range, but I was able to put together a bulk order (10 orders or more) and purchase these with family and friends for $140 including tax! What a deal!
4. Reputation. I asked around to several people who I knew were grinding their own wheat, and it appeared that the Kitchenmill was the grinder of choice among those who do this all the time.
So WHY grind your own wheat? I decided to start doing it for a few reasons. First I had several buckets of wheat just sitting in my food storage that I didn't know how to use and certainly wasn't planning on rotating, this was a good way to make good use of those buckets of wheat. In the long run, you are going to save a lot of money grinding your own wheat. But most importantly, NUTRITION! That's what this blog is all about anyway! You cannot deny that freshly ground whole wheat is a far better option nutritionally than bleached out white flour. Here's some info to back that up:
What Is Wheat And Why Would You Want To Use It?
Wheat is the world's most important grain crop and ranks first among the grains for its nutritional value. When used in its entirety, wheat is an excellent source of fiber and many critical B-vitamins. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place.
http://www.grainmiller.com/1-Tips-For-Making-Homemade-Bread.html
Why use freshly ground wheat?
The richest source of Vitamin E is found in the germ of the wheat kernel. Milled wheat loses its Vitamin E very quickly due to oxidization. This is the reason why the bread we buy really has nothing of value for us. It has been stripped of the vitamins provided in the wheat. Within about 72 hours of milling, 90% of over 30 nutrients are gone.
http://www.grainmiller.com/1-Tips-For-Making-Homemade-Bread.html
What are the differences in red and white wheat?
Red and white wheat are nutritionally equivalent, and contain the same healthy levels of whole grain fiber. Tannins and phenolic acid in the outer bran of the red wheat commonly used to make whole-wheat flour can give it a bitter taste. White wheat doesn't have those compounds.
For more information see:
http://www.wheatfoods.org/_FileLibrary/Product/43/White%20Wheat.pdf
http://www.usatoday.com/news/health/2005-03-16-white-wheat_x.htm
So in all honesty, I don't grind my wheat fresh every time I bake with it. Instead, I keep a large bucket in my pantry filled with ground wheat, then when I run out, I pull out my bucket of wheat kernels, grind enough to fill the bucket in my pantry and use that til it's gone. Maybe someday when I'm done raising kids I'll grind it fresh every time, but for now, I know that the nutritional benefits of even month old ground wheat are far better than what we were getting in the past baking with white flour. Watch for upcoming tips on converting recipes using white flour, to a wheat flour. A safe place to start is to use 1/2 white, and 1/2 wheat. Usually you can substitute that way without altering the outcome too much.
Oatmeal Raisin or Craisin cookies
OATMEAL RAISIN (or Craisin) COOKIES
1/2 C light corn oil spread
1 C packed brown sugar
2 L egg whites
1 L egg
2 tsp vanilla extract
1 ¾ C Flour
1 C oats
1 C crasins (or raisins)
1 tsp baking powder
1/4 tsp salt
Bake 16-18 minutes, 375 degrees
1/2 C light corn oil spread
1 C packed brown sugar
2 L egg whites
1 L egg
2 tsp vanilla extract
1 ¾ C Flour
1 C oats
1 C crasins (or raisins)
1 tsp baking powder
1/4 tsp salt
Bake 16-18 minutes, 375 degrees
Whole Wheat Pancakes
WHOLE WHEAT PANCAKES
2 C whole wheat flour
2 tsp baking powder
1 tsp salt
2 eggs well beaten
2 C milk
2 T oil
2 C whole wheat flour
2 tsp baking powder
1 tsp salt
2 eggs well beaten
2 C milk
2 T oil
Whole Wheat Waffles
WHOLE WHEAT WAFFLES
2 C whole wheat flour
2 T sugar
1 T baking powder
1/4 tsp salt
2 eggs (add just the yolk, save the white for later)
1 1/2 C milk
Mix.
Add: 1/4 C Oil
1 tsp vanilla
1/2 tsp cinnamon
Mix the two egg whites on high speed with a hand mixer until they form peaks, stir in to batter by hand. (you can skip this step if you're in a hurry and just add the whole egg at the same time, I sometimes skip it. All it does is make the waffles airy and fluffier.)
2 C whole wheat flour
2 T sugar
1 T baking powder
1/4 tsp salt
2 eggs (add just the yolk, save the white for later)
1 1/2 C milk
Mix.
Add: 1/4 C Oil
1 tsp vanilla
1/2 tsp cinnamon
Mix the two egg whites on high speed with a hand mixer until they form peaks, stir in to batter by hand. (you can skip this step if you're in a hurry and just add the whole egg at the same time, I sometimes skip it. All it does is make the waffles airy and fluffier.)
White Chicken Chili
WHITE CHICKEN CHILI
Taken From Sara Wells, "Our Best Bites" www.ourbestbites.com
1 lbs boneless skinless chicken (cube and cook in pot, salt and pepper generously)
1 Med onion (or 1 T dry garlic)
1 clove garlic
2 cans great northern white beans
1 Anaheim pepper chopped
1 jalapeno pepper chopped
1/2 tsp cumin
1/2 tsp coriander
1 32 oz can ck broth
Toppings: Mozzarella Cheese, cilantro, lime juice, fat free sour cream, fresh salsa.
Taken From Sara Wells, "Our Best Bites" www.ourbestbites.com
1 lbs boneless skinless chicken (cube and cook in pot, salt and pepper generously)
1 Med onion (or 1 T dry garlic)
1 clove garlic
2 cans great northern white beans
1 Anaheim pepper chopped
1 jalapeno pepper chopped
1/2 tsp cumin
1/2 tsp coriander
1 32 oz can ck broth
Toppings: Mozzarella Cheese, cilantro, lime juice, fat free sour cream, fresh salsa.
Healthier Version of Chicken Enchilada's
CHICKEN ENCHILADA’S
1 lbs boneless skinless chicken breast, cut into 1” pieces
Grill in pan, add a little water or olive oil spray to pan to keep from sticking.
Add:
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 small can diced green chili’s
Fill 16 whole wheat tortilla's, roll and place in 9x13 pan
Cover with one 28 oz can green enchilada sauce
Sprinkle with 1 C shredded Mozzarella cheese
cook for 20 min in a 350 degree oven.
1 lbs boneless skinless chicken breast, cut into 1” pieces
Grill in pan, add a little water or olive oil spray to pan to keep from sticking.
Add:
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 small can diced green chili’s
Fill 16 whole wheat tortilla's, roll and place in 9x13 pan
Cover with one 28 oz can green enchilada sauce
Sprinkle with 1 C shredded Mozzarella cheese
cook for 20 min in a 350 degree oven.
Gerry Horn's Chicken Marinade
GERRY HORN’S CHICKEN
2 C soy sauce
2 C peanut oil
1 C lemon juice
½ C dried onion
1 clove garlic
1 tsp ginger
1 tsp pepper
Mix in blender, marinade chicken for at least 3 hours.
Best when grilled outdoors!
2 C soy sauce
2 C peanut oil
1 C lemon juice
½ C dried onion
1 clove garlic
1 tsp ginger
1 tsp pepper
Mix in blender, marinade chicken for at least 3 hours.
Best when grilled outdoors!
Whole Wheat Bread
WHOLE WHEAT BREAD
(Works best prepared in Bosch Mixer, HALF THIS RECIPE IF USING A KITCHENAID MIXER!)
6 C very warm water
2/3 C canola oil
2/3 C honey
8 C Whole Wheat Flour
2 T wheat gluten
2 T dough enhancer
2 T yeast
Mix on Speed 1 til smooth, then let stand 10 minutes
Then Add:
1 T salt
6 C freshly ground whole wheat flour (may need to add more.)
Knead on speed 2 for 10 minutes
Put dough on floured surface, divide in 4-6 loaves
Spray bread pans with oil, place pans in warm place. Cover and let rise 30 minutes. Place loaves in cool oven and bake at 350 for 30 minutes.
(Works best prepared in Bosch Mixer, HALF THIS RECIPE IF USING A KITCHENAID MIXER!)
6 C very warm water
2/3 C canola oil
2/3 C honey
8 C Whole Wheat Flour
2 T wheat gluten
2 T dough enhancer
2 T yeast
Mix on Speed 1 til smooth, then let stand 10 minutes
Then Add:
1 T salt
6 C freshly ground whole wheat flour (may need to add more.)
Knead on speed 2 for 10 minutes
Put dough on floured surface, divide in 4-6 loaves
Spray bread pans with oil, place pans in warm place. Cover and let rise 30 minutes. Place loaves in cool oven and bake at 350 for 30 minutes.
Roasted Pumpkin Seeds
PUMPKIN SEEDS
3 C pumpkin seeds
1/4 C butter
1/2 tsp Worstershire
1/4 tsp celery salt
1/4 tsp onion salt
1/4 tsp seasoning salt
Clean pumpkin seeds well, rinse, dry.
Bake seeds by themselves 300, 10 min.
Bake mixed in with ingredients 250, 3 hrs.
3 C pumpkin seeds
1/4 C butter
1/2 tsp Worstershire
1/4 tsp celery salt
1/4 tsp onion salt
1/4 tsp seasoning salt
Clean pumpkin seeds well, rinse, dry.
Bake seeds by themselves 300, 10 min.
Bake mixed in with ingredients 250, 3 hrs.
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