Lime and Cilantro Vinaigrette

125 mL fresh lime juice
50 mL white vinegar
300 mL olive oil
10 g cilantro (chopped)
10 g onion (chopped)
Salt & Pepper to taste

Mix together and pour over your favorite salad.

Homemade Croutons

Temp: 300 deg F  Time: 10 minutes

6 cups bread cubes
1/2 cup butter, melted
1/2 tsp garlic powder
1/2 tsp onion powder

Mix the garlic and onion powders together with the melted butter. Pour over the bread crumbs and stir well. Spread on a cookie sheet. Bake.

Mexican Beef Dinner

Quinoa Chocolate Chip Cookies

1/2 cup natural peanut butter

2 tbsp applesauce

1/4 cup raw honey or agave

1 tbsp pure vanilla extract

1/2 tsp sea salt

1/3 cup almond flour

1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa

1/4 to 1/3 cup dark chocolate chips

In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!

Chai Almond Biscotti

Bagels

Temp: 375^oF             Time: 25-30 minutes

4-1/4 to 4-3/4 cups flour

2 pkg active dry yeast
1-1/2 cups warm water
3 Tbsp sugar
1 Tbsp salt
1 Tbsp sugar

In a bowl, combine 1-1/2 cups of the flour and the yeast. Combine warm water, the 3 Tbsp of sugar and the salt.  Pour over the flour mixture.  Beat at low speed of electric mixer 1/2 minute, scraping bowl.  Beat three minutes at high speed.  Stir in as much remaining flour as you can mix in with a spoon.

Turn onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (eight minutes total).  Cover, let rest 10 minutes.

Cut into 8 medium sized or 12 small portions; shape each into a smooth ball.  Punch a hole in the centre of each.  Pull gently to make a 2 inch (5 cm) hole.  Place on a greased baking sheet.  Cover; let rise 20 minutes.

Meanwhile, heat 4 L water and the 1 Tbsp sugar to boiling; reduce heat.  Cook 4 bagels at a time for 5 minutes, turning frequently.  Remove with a slotted spoon and drain.  Place on a greased baking sheet.  Bake.

Light Rye Bagels:

Prepare bagels as above, except substitute 1-1/4 cups rye flour for the first 1-1/4 cups of all-purpose flour.

Herb Bagels:

Prepare bagels as above, except add 2 tsp dried marjoram, crushed; or 1 tsp dried dillweed; or 1 tsp dried taragon, crushed or 1/2 tsp garlic powder to the flour-yeast mixture.

Onion Bagels:

Prepare bagels as above, except cook 1/2 cup finely chopped onion in 3 Tbsp butter until tender, but not brown.  Brush onion mixture over tops of bagels after first 15 minutes of baking.

Poppy Seed or Sesame Seed Bagels:
Prepare bagels as above, except before baking, brush tops with beaten egg and sprinkle with poppy seed or toasted sesame seed.

Beans, Rice and Lentil Chili

1 lb. lean ground beef
1/2 large onion, chopped
1-19 oz. can diced tomatoes
1-7.5 oz can tomato sauce
1 cup water
1 cup uncooked whole grain brown rice
1 jar salsa
1-19 oz. can mixed beans (red kidney & Romano beans, chickpeas and black-eyed peas)
1 cup cooked lentils
1-2 tsp chili powder
1/4 tsp fresh ground pepper
1/2 tsp crushed red pepper

Sort the lentils to remove dirt and stones, rinse and place in a saucepan. Cover with water. Simmer on medium heat for 30-40 minutes. Lentils will double to triple in volume. Drain.

Brown ground beef. Add onion and cooke and stir until onion is clear and beef is cooked. Add tomatoes, tomato sauce, water and rice. Cover and cook for 15 minutes. Add salsa and mixed beans. Cook for 10 minutes. Add cooked lentils and spices. Heat and serve.

Onion Soup

1/4 cup butter

4 onions, sauteed
4 cups water
8 tsp beef base

Combine ingredients and cook all day in a slow cooker.

Butter Tart Squares

Temp: 350^oF

Base:

1 cup butter or margarine
2 cups flour
4 Tbsp brown sugar

Cut butter or margarine and brown sugar into flour until crumbly.  Press into a buttered 9 x 13 pan.  Bake at 350^oF for 15 minutes.

Filling:

3 cups brown sugar
4 eggs, beaten
1 cup rolled oats
1/2tsp salt
1 tsp baking powder
2 tsp vanilla
1 cup raisins (or chopped nuts)

Mix ingredients well.  Pour over partially baked crumb layer.  Return to oven and bake for 20 minutes longer.  Cool before cutting into squares.

Tea Biscuits

Temp: 375^oF                Time: 15 minutes (approximately)

Mix:   

2 cups flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar

Cut in:

1/3 cup margarine    

Add:

1 cup milk
raisins

Mix well but do not overwork dough.  Roll out and cut.  Place on cookie sheet and bake.

Nutty Seed Bread

Temp: 350^oF                Time: 40-50 minutes

1-1/2 cups flour

1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/4 cup wheat germ
1/4 cup sesame seeds
2 Tbsp poppy seeds

Beat 1 egg, 1 cup buttermilk, ¼ cup oil (and yogurt or sour cream) and add to dry ingredients.  Stir until just moistened.  Pour into greased loaf pan.  Bake. Cool in pan for 10 minutes before removing.

Lemon, Blueberry & Cream Cheese Muffins

Mom's Apple Cinnamon Muffins

Temp: 375^oF      Time: 25 minutes

1 cup whole wheat flour

1 cup white flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch each of salt, nutmeg, allspice, and ginger
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
1/2 cup low-fat yogurt
1 cup unsweetened apple sauce

Topping:

2 Tbsp brown sugar

1/4 tsp cinnamon
2 Tbsp finely chopped pecans

In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, nutmeg, allspice and ginger.  In a large bowl, combine oil, sugar, egg, yogurt, and applesauce.  Add dry ingredients to wet ingredients and combine until just blended.  Spoon batter into 12 non-stick, oiled, or paper lined muffin cups.  Combine ingredients for topping and sprinkle over muffins.  Bake. 

Mom's Rhubarb Muffins

Temp: 400^oF                Time: 20 minutes

1 cup brown sugar

1 egg
1/4 cup oil
2 tsp. vanilla
1 cup buttermilk
1-1/2 cups diced rhubarb (use food processor)
1/2 cup chopped walnuts
1 tsp. baking powder
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2tsp. salt

Combine brown sugar, oil and egg and beat until blended.  Stir in the buttermilk, vanilla, rhubarb and walnuts.

Sift the flour, baking powder, baking soda and salt.  Add the dry ingredients to the wet ingredients all at once and mix until just moistened.  Fill greased muffin tins 2/3 full and bake.

Makes 18.

Barley with Walnuts and Maple Syrup

3/4 cup barley, cooked
1/2 cup nonfat milk
10 walnut halves
1/2 Tbsp maple syrup

Baked Oatmeal with Apples and Pecans

Heat oven to 350°F

1/4 cup steel-cut oats
1 tsp baking powder
1/4 cup skim milk
1 egg white
3 Tbsp unsweetened applesauce
Pinch of salt
1/2 tsp cinnamon, divided
2 tsp chopped pecans
3/4 cup chopped apple
1 tsp honey

Spray a ramekin with fat-free cooking spray. Combine first 6 ingredients and 1/4 tsp cinnamon and bake for 6 to 7 minutes. Top with rest of cinnamon, pecans, apple, and honey.

Total: 324 calories

Cinnamon Baked Pears

Nutty Maple Oats

Swiss Breakfast Muesli

Roast Salsa Chicken

Baked Chicken With Peaches

http://allrecipes.com/recipe/baked-chicken-with-peaches/

Chicken Fajitas

Garlicky Grilled Dinner

Quick Chicken Sautes

Chocolate Caramel Brownies

Caribbean Spicy Chicken Wings

Granola With Fruit & Nuts

Shrimp With Zucchini & Tomatoes

Zucchini Fries

Raspberry-Blueberry Freezer Jam

750 mL (1-1/2 pints) red raspberries or blackberries
750 mL (1-1/2 pints) blueberries
45 mL (3 tbsp) lime juice
2 mL (1/2 tsp) grated lime rind
1.3 L (5-1/4 cups) sugar
1 pkg (50g/1-3/4 oz) powdered fruit pectin
175 mL (3/4 cup) water

Prepare freezer containers and lids. Using a pastry blender or potato masher, crush the berries, 250 mL (1 cup) at a time. Measure 750 mL (3 cups) crushed fruit; transfer to a large bowl. Stir in the lime juice and lime rind. Stir in the sugar. Let stand for 10 minutes, stirring occasionally. In a small saucepan, stir together the pectin and water (may be lumpy). Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir into the fruit mixture. Continue stirring for 3 minutes or until sugar is dissolved (a few sugar crystals may remain). Immediately ladle into containers, filling to within 1 cm (1/2 inch) of tops. Wipe edges; quickly cover with lids. To set jam, let stand at room temperature for 24 hours. Store in the freezer (will keep for 1 year) or in the refrigerator (will keep for 3 weeks).