Here they are:
Roasted Red
Pepper Hummus
2 cloves garlic, Minced
1 (15 oz) Can garbanzo beans, drained
1/3 cup Tahini
1/3 cup Lemon Juice
½ cup roasted red peppers
¼ tsp dried basil.
Bison &
Broccoli
2 tsp peanut oil
1 inch fresh ginger
2 scallions
2 garlic cloves
½ tsp red pepper
flakes
Zest of 1 orange
½ lb bison steak
2 cups broccoli
1 red bell pepper
2 Tbsp soy
2 Tbsp rice wine
vinegar
½ cup beer
1 Tbsp flour
1 Tbsp water
In a skillet combine
in this order:
Oil, ginger,
scallions, garlic: 30 seconds
pepper flakes &
Orange Zest: 20 seconds
Meat: light brown (2
min)
broccoli, Pepper: 1
min
Soy, vinegar, Beer-
bring to boil
Mix water and flour:
add to mixture. Cook for 15 min
Serve over rice.
Pumpkin Spice
Latte
1 cup strong coffee
¾ cup milk
2 Tbsp Pumpkin
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Heat milk, pumpkin, cinnamon, ginger and nutmeg until very hot and
our into a blender, blend until frothy & add coffee.
Slow cooked
Tex-Mex Chicken
1
lb chicken, cubed
2
Tbsp flour
2
Tbsp taco seasonings
1
jar salsa
2
peppers (One red one green)
1
cup frozen corn
rice
Combine
flour and taco seasoning in a crock pot. Add chicken, salsa, peppers.
Cook for 6-8 hours on low, 3-4 hours on high. With 1 hour left add
the corn to the mix. Serve over rice.
Nutella-ish
Smashed banana
crushed hazelnuts
sugar/sweetener
cocoa
Toss all items into a food processor, add sugar/sweetener & cocoa
to taste and mix away till smooth. Also, yogurt can be added and the
whole mixture frozen for a tasty treat.
Chicken Gyro
Pitas
¾
cut cooked brown rice
1
large chicken breast
1
cucumber
½
cup Greek
yogurt
1 tsp
fresh basil
1
tsp lemon juice
1
clove garlic
salt
1
tsp olive oil
pepper
Season
with pepper and cook chicken breast in the oil. Shred ½ of the
cucumber, sprinkle with salt and let sit for 30 min. then Mix it with
yogurt, basil, lemon juice, garlic and salt.
Greek Yogurt
1
liter whole milk
2-3
Tbsp yogurt
Heat
milk to just under boiling, pour in glass dish
let
cool to 104F, add yogurt to a few Tablespoons of milk, pour into milk
with out disturbing the surface.
Cover
with cloth, let sit in warm place for 8-12 hours. Drain excess
liquid.
For
Thicker yogurt put mixture into a muslin bag to drain more liquid.
Curry Tuna Salad
½
cup cottage cheese
1
can tuna
1
stalk Celery
½
tsp curry powder
Mix
together and serve on bread or crackers.
Artichoke Spinach
Dip
½
can artichoke hearts (drained)
2
cup spinach, chopped well
½
can white kidney beans
¾
cup cottage cheese
1
egg
Add
to food processor & bake at 400F for 20-25 min.
Balsamic Honey Chicken
1 ½ tsp dried thyme
½ tsp salt
¼ tsp pepper
1 tsp olive oil
1 lb chicken
2 Tbsp balsamic vinegar
2 Tbsp honey
Combine thyme, salt and pepper
and season the chicken with it. Cook chicken in oil until done,
remove from heat.
Add balsamic vinegar and honey to pan and cook on medium/low until
thick, pour over chicken.
Salmon Patties
2 cans salmon DO NOT DRAIN
1 cup large flake oats
1 Tbsp lemon juice
3 egg whites
2 green onions
1 ½ Tbsp Dijon mustard
1 tsp celery seed
pepper
Mix all together, bake 4 patties
at 350F for 20 min.
Frozen Chocolate Bananas
5-6 ripe bananas
1 ¼ cup
unsalted peanut butter
½ cup honey
¼ cup unsweetened
cocoa powder
Blend and pour in lined mini
muffin pan, freeze. Before serving thaw for 10 minutes then eat.
Enchiladas
1 chicken breast-cooked
onion
1 head garlic – pressed
1 cup zucchini
1 red pepper
handful chopped olives
1 cup frozen corn
¾ cup button mushrooms
3 cups spinach
10 corn or whole grain tortillas
2 cups enchilada sauce ***
1
Tbsp olive oil
1 tsp
cumin
1
tsp chili powder
1
tsp oregano
salt
& pepper
Saute
onion and garlic and add spices. Add veggies and cook until soft. Add
mushrooms & Spinach. Once wilted remove from heat. Use 1/3 veggie
mix and add to chicken and ¾ cup enchilada sauce to bottom of a pan,
fill a tortilla, roll and top with sauces, cover with foil and bake
at 375F for 20 min. remove foil for last few minutes.
Enchilada
Sauce***
2
cups water
8
oz tomato sauce
juice
of 2 limes
cumin
chili
powder
Salt
Pepper
1 tsp
corn starch
Toss
in a pot, Cumin, chili powder, salt and pepper to taste. Bring to
simmer and add corn starch to thicken, whisking constantly.
Chicken Parmesan
2
tsp olive oil
½
cup onion
green
pepper
2
cloves garlic
2 tsp
oregano
28 oz
crushed tomatoes
1
tsp tomato paste
½
cup whole wheat bread crumbs
1 Tbsp
Parmesan cheese
½
tsp thyme
¼
tsp salt & Pepper
4-
4 oz chicken breast pounded to 1 inch thickness
1
Tbsp Dijon
mustard
½
cup shredded mozzarella
8
oz pasta
¼
cups fresh basil (garnish)
In
a large sauce pan put the olive oil, onion green pepper and garlic to
saute. Add oregano,
tomatoes and paste and bring to a simmer for 20-30 min.
Combine
bread crumbs, Parmesan, thyme, salt and pepper, for breading. Dip
flattened chicken breasts in breading then brush on the Dijon
mustard and place on greased baking sheet. Bake at 400F for 20 min.
Top with sauce and cheese, bake 10 min more. Serve with rest of sauce
and pasta.
Double Chicken
Breading
Dry dredge:
½
cup oat bran
½
cup wheat germ
2
Tbsp flax seed
½
cup ground almonds
1
tsp sea salt
1 tsp
white pepper
½
tsp garlic powder
Wet Dredge:
1
cup chicken broth
2
egg whites
Combine
individual dredges in their own bowls. Apply
to chicken and cook 10-15 min or until golden brown.
Taco Seasoning
1 Tbsp
chili powder
1
½ tsp cumin
½
tsp paprika
1 tsp
salt
1 tsp
pepper
¼
tsp garlic powder
¼
tsp onion powder
¼
tsp red pepper flakes
¼
tsp oregano
Pizza Dough
1 tsp
Sugar
1
½ cup warm water
1 Tbsp
yeast
1
Tbsp oil
1 tsp
salt
2
cup whole wheat flour
1-
1 ½ cup all purpose flour
Combine
sugar and water and let sit for 10 min. Then add the yeast oil and
salt. Add both flours and mix until combined in a kitchen aid with a
dough hook or with a wooden spoon. Turn out in an oiled bowl. Let
rise for 1 hour. Form into a ball, let rise again for 45 min. bake
16-20 min with toppings at 450F.
Pumpkin Bread
3
½ cup flour
2
tsp baking soda
1
½ tsp salt
2
tsp cinnamon
1
cup apple sauce
4
eggs
2
cups pumpkin
1
cup sugar
2/3
cup water
Mix
wet ingredients together in one bowl. Mix dry ingredients in another
bowl. Combine wet and dry together. Placed in a greased bread pan and
bake for 1 hour 20 min. Bake for 25 min if you want muffins.
Pancakes
3
cups flour
7
tsp baking powder
2
tsp salt
2
Tbsp sugar
2
½ cup milk
2
eggs
6
Tbsp butter
(Doubled
Recipe: yeah we need this a lot)
6
cups flour
4
Tbsp & 2 tsp baking powder
4
tsp salt
4
Tbsp Sugar
5
cups milk
4
eggs
12
Tbsp butter
Chocolate Chip
Cookies
¾
Cup Sugar
1
¼ cup brown sugar
½
Cup honey
1
cup butter, softened
1
cup apple sauce
2
eggs
2
tsp vanilla
4
cup whole wheat flour
2
tsp baking soda
1
tsp salt
1
bag chocolate Chips
Bake
at 350F for 8 min on an ungreased baking sheet.
Rolls
2
Tbsp yeast
½
cup warm water
½
cup butter, softened
¼
cup honey
3
eggs
1
cup butter milk or milk
4
½ – 5 cups whole wheat flour
1
½ tsp salt
Bloom
yeast in water. Cream butter and honey in mixer. Add eggs, milk,
yeast, flour and salt.
Change
to dough hook, knead 2-3 min until not tacky (add flour if tacky).
Let rise 1 hour. Turn out onto a floured surface, knead a few times,
cut into 24 pieces. Put in buttered 13x9 pan, let rise 1 hour and
bake at 350F for 20-25 min.
Corn Casserole
10.5
oz bag of frozen corn
1.5
Tbsp flour
1
cup milk
1
½ Tbsp butter
2
large eggs
1
stick butter, melted
2-3
cups cheddar cheese, shredded
1
cup sour cream
2/3
cup flour
1
tsp salt
1
Tbsp baking powder
¼
cup & 1 Tbsp maple Syrup
½
cup corn meal
Microwave
the frozen corn for 4 min.
Cream
flour, milk and 1 ½ Tbsp butter. Add the remainder of the
ingredients and corn. Pour into greased 9x11 pan and bake at 350F for
30 min. Top with shredded cheese, and bake for 5-10 min more (until
melted).
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