Chicken and Rice Casserole

5-6 chicken breasts, chopped

1 onion, chopped

2 cups broccoli chopped

2 cloves garlic, minced

4 celery stalks, chopped

1 lb mushrooms, sliced

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1/2 cup mayonaise

2 cups cooked Minute Rice, or Quinoa

In a skillet, add chicken, onion and garlic. Cook approx 5 min. Add in broccoli and celery, cook additional five minutes. Add in mushrooms and cook 3-5 minutes. In a bowl combine soups, mayonaise and cooked rice or quinoa. Stir in chicken mixture and pour into casserole dish. Cook at 350 degrees uncovered for 30 minutes.

Shepherd's Pie

1 lb ground beef

1 onion, chopped

2 cloves garlic, minced

4 stalks celery, chopped

4 large carrots, chopped

1 cup frozen petite peas

1 1/3 cup beef broth

2 tsp Worcestershire Sauce

2 Tbls flour

8 servings instant mashed potatoes

1/2 - 3/4 cup sour cream

In a skillet, brown your ground beef and add whatever seasonings you like to use. While browning, add in onion, garlic, carrots, celery and peas. Cook for approx 10 min stirring occasionally.

In a medium saucepan, cook instant mashed potatoes per directions on pkg. Once mixed together, add in sour cream and mix through.

In a measuring cup, add 2 tsp beef granules to 1 1/3 cup water and heat in microwave til almost boiling. Add in worcestershire sauce and sprinkle in 2 Tbls. flour and stir well so it's not chunky.

In a greased casserole dish, pour in ground beef mixture, followed by beef broth mixture. Spread mashed potatoes over the top and sprinkle with parsley (optional) Bake in 400 degree oven for 30 minutes. Enjoy! :D

Tuna Noodle Casserole ~ Who knew it would be such a hit?! :D

1 -2 cans tuna fish

1 can Cream of Mushroom Soup

1 can milk

8 oz pkg noodles (egg noodles, macaroni, whatever you have on hand)

2 cups frozen peas

2 handfulls shredded cheddar cheese

Italian Style Bread Crumbs

In a large mixing bowl, mix soup and milk. Add peas, tuna fish and cheddar. Pour into casserole dish and sprinkle bread crumbs over the top. Bake uncovered for 20 minutes at 375 degrees.

http://teriskitchen.com

100% WHOLE WHEAT PIZZA DOUGH

MAKES ENOUGH CRUST TO SERVE 8

I love to make my own pizza dough, especially because I can control the ingredients. In my search for the healthiest dough I could find, I came across a recipe from Wolfgang Puck that only uses whole wheat flour and, surprisingly, much less salt than most breads. I tried it and it is the best of the best. I really haven’t changed the recipe except to add my own comments to make it a little easier for the novice to understand. If you don’t have a food processor, the dough may be mixed and kneaded by hand or in a standup mixer with a dough hook, following the manufacturer’s instructions for bread dough. If desired, you may make larger or smaller pizzas as desired. Just separate the dough into either two large or eight small portions. This is easy, simple and basic, but makes a delicious and nutritious pizza crust that can be used with any toppings.

INGREDIENTS

• 1 package (1/4-ounce or 2-1/4 teaspoons) dry active yeast
• 1/4 cup warm water (100° to 115°)
• 1 tablespoon honey
• 3-3/4 cups whole wheat flour
• 1 cup cool water
• 1 tablespoon olive oil
• Pinch salt

Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. (If the mixture doesn’t foam, the yeast is dead. You will need to start over with new yeast.) Put the flour in a food processor. Add the olive oil and salt to the cool water in the measuring cup and mix. With the motor running, slowly pour the olive oil mixture, then the yeast mixture, through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl. Cover with lightly oiled plastic wrap, then a towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.

The best way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 7 to 8-inch circle. Place on a pizza peel, one at a time. Top with your favorite pizza toppings, being careful not to overload it. Slide the pizza onto the stone and bake until nicely browned, about 12 minutes. Continue with the remaining pizzas. (If you do not have a pizza stone, you will get a similar effect by using a baking sheet that is preheated in the same manner.)

Note: You may use this dough following the instructions for any of your favorite pizza recipes.

Homemade Wheat Thins

Homemade Wheat Thins

The original blog post can be found on Emily Zieglers blog website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins

Tuesday, January 12, 2010
Homemade Wheat Thins
Yummm. My family is a Wheat Thin lovin' family. Let me tell you. There was always a box of these crackers in the house growing up. This past weekend, after perusing my King Arthur Flour Whole Grain Baking Cookbook, I decided to make my own! It was a hit!!!! I was so surprised how much they actually tasted like the real thing! Let me tell you, King Arthur Flour's recipe NAILS it!!! I suggest you quadruple, fadruple, or mandruple (hmm.. I may have made up those last two words...) this recipe because these crackers go FAST!!

Homemade Wheat Thins
Courtesy: King Arthur Flour Whole Grain Baking Cookbook

YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes

*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don't expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are truly delicious. I think the Husband-Elect very much enjoyed eating them, check out that smile!:o)

NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): l8g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.

Bridgette's Chicken Supreme

In a ziploc bag, put 2 cups flour mixed with garlic powder, seasonings and shake up some chicken breasts to coat.

Sauce:

1 can cream of chicken soup

1 can cream of mushroom soup

1 lb fresh mushrooms

1 lg. onion sliced

1 1/2 cans water

In a casserole dish add everything and cover and bake at 325 for 4 hours.

Serve with mashed potatoes, noodles, rice or quinoa.

Bridgette's Stuffed Green Peppers

I just used 2 lbs of ground beef and two cans of the soup and did one whole soup can of water. I also added a big scoop of sour cream to the soup to give it a little extra kick. I had a crooked neck squash from the garden that needed to be used too so I chopped it up and added it to the mix of veggies.

1 1/2 lbs ground beef, browned

1 lg onion, chopped

8-10 lg green bell peppers

2 lg Tbls spoons worcestershire sauce

1/2 tsp McCormick's Season All

1 1/2 cans Cream of Mushroom Soup

3/4 soup can warm water

4 stalks celery, chopped

1 lb mushrooms, chopped (optional)

Cheddar Cheese, shredded

Cut tops of peppers and try to make them even in height, clean out seeds, and par-boil about 2 1/2 minutes in boiling water. Take out and drain and place in baking dish. In a skillet, brown onion, celery, and chopped pepper tops and ground beef. Add mushrooms at the end so they don't get too soft.

In a lg bowl, combine all soup, seasonings and stuff from the skillet. Stuff peppers to to about 1/2 inch from the top and seal with cheddar cheese. Put some water in the bottom of the baking dish so the bottoms of the peppers don't burn. Bake at 300 for 30-40 minutes.