Recipes

Delicious and Healthy…share you favorite recipes for some healthier options.

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Here’s the bread recipe I promised you:

Sherianne’s Flaxseed Bread

This recipe has been cut in half from the original because it wouldn't fit in our mixer. This version makes two loafs.

2 1/3 cups water (heated to warm – microwave about 1 minute)
3/8 cup olive oil
3/8 cup honey
2 Tbs molasses (That's 1/8 cup)

Mix these together well.

1 Tb Yeast (heaping spoonful)

Add yeast and let sit for 5 - 6 minutes until yeast bubbles.

Add 1 cup whole wheat flour and mix well

1/2 Tb salt (heaping)

Continue to add 5 more cups of whole wheat flour

1/2 cup vital wheat gluten (can be bought in Whole foods)

3/4 cup ground flax seed

(In order to get a nice even distribution of all the dry ingredients, especially the flax, we like to mix them all together before adding them in.)

Mix and knead in mixer. Take out and place in large oiled bowl(s) with oiled Saran Wrap. Let sit until doubled in size (45 minutes-1 hour). Take out. Divide into two balls. Knead and shape into 2 loaves for loaf pans. Let rise (about 1 hour) until double in size.

Bake at 365-375 for 13-15 minutes. Turn oven down to 315-325 for 20-30 minutes. Take out and cool out of pans.

Winifred’s Kielbasa Soup

Here's on of our favorite dinners, and it’s super easy.

1 Med. Onion, coarsely chopped
1 Med. Cabbage, sliced and chopped (Aprox. 3 Cups)
1 Stalk of Celery, chopped
2 large potatoes, cut into ½ inch cubes (the original recipe calls for frozen diced potatoes, but we like this better)
1 Turkey Kielbasa, diced into ¼ inch pieces
1 Tbsp. Butter (a little butter made all the difference)
4 Cups chicken broth (you may need more depending on the size of your cabbage)
Caraway seed and Pepper to taste

Cover and simmer until the potatoes are cooked through, about 20 minutes or so.

Notes: We love this soup, its tasty and filling. Even our kids like it, especially the pieces of kielbasa.

Spicy Peanut Chicken

This is one we've recently discovered that was super yummy!

· 1 cup brown or white rice, prepared according to package directions
· 3 tablespoons vegetable or other high-temperature cooking oil, divided
· 1 1/2 pounds boneless, skinless chicken thighs, diced into small, bite-size pieces
· 1 red bell pepper, diced into 1/2-inch pieces
· Salt and pepper
· 1 1-inch piece of ginger root, grated or minced
· 4 cloves garlic, finely chopped
· 1/4 cup creamy peanut butter or reduced sugar creamy peanut butter
· 1/4 cup Tamari (dark soy sauce) or reduced sodium soy sauce
· 1/2 cup chicken stock
· 1 tablespoon chili paste
· 2 teaspoons toasted sesame oil
· 1 can sliced water chestnuts (8 ounces), drained
· 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
· 1 cup unsalted, dry roasted peanuts
Preparation
Start the brown or white rice. 10 minutes before it's done, begin your stir fry.
Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more. Remove the chicken and pepper to a plate and add 2 tablespoons more oil to the pan. Add the ginger and garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to combine into a sauce. Add the water chestnuts and scallions and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coat in the sauce. Serve over the rice.

Turkey Burgers

A tasty twist on an old favorite.

Use ground turkey (8 oz. per burger) instead of ground beef for your next cook-out (or cook-in). We've discovered that our family actually prefers the flavor and texture over hamburger. I like to add chopped onion to the meat, and chopped red bell peppers would be nice also.

Use a whole-wheat bun and substitute avocado for catchup and/or mayo (a pinch of salt on the avocado takes the bitterness away and brings out the flavor). Also top with tomato, lettuce and any other veggies you like.

Instead of fries on the side, try some cut fresh fruit or slices of red and yellow bell peppers.

This is a slight variation of one of Jillian's 450-calorie meals from the Jan. issue of Self Magazine.