Other Yummy Recipes

Amy’s Fresh Salsa

Roma Tomatoes or other firm red tomatoes
Sweet White Frozen Corn
Green Peppers
Cilantro
Sweet Onion (Vivalde)
Black Eyed Peas/Great Northern Beans
Kraft Light Zesty Italian Dressing

The quantities can vary depending on taste. Chop tomatoes, pepper, and onion fine or as desired.

Approximately: 7 tomatoes, 1 pepper, 1 medium onion, a small bag of corn thawed in warm water, less than a whole can of peas/beans - rinsed and drained, ½ bunch of cilantro and ½ bottle of dressing

Allow to chill. Serve with corn tortilla chips. Makes one large bowlful.

14 Grain Bread (makes 4 large loaves)

6 cups water
1 cup sunflower seeds, optional
1/3 cup sesame seeds
½ cup vital gluten
1/3 cup amaranth
3 Tbsp. yeast
3 cups whole wheat flour
2 cups 7 or 9 grain cereal (raw)
1/3 cup millet
1/3 cup flax seed
1/3 cup canola oil
½ cup honey
3 Tbsp. dough enhancer

Mix above ingredients in Bosche. Let sponge for 10-15 minutes. Then add:

2 Tbsp. salt
3 cups kamut flour, or additional wheat flour
3 cups spelt flour, or additional wheat flour

Add additional whole wheat flour to clean sides of bowl.

Knead 10 minutes on speed 1. Shape into 4 large loaves (2 pounds each). Let rise until doubled. Bake at 350 degrees for approximately 25 minutes. Remove from pans immediately and let cool on rack.

Brocolli and Grape Salad
Kristin Chesnik

4 c. raw broccoli
¼ c. green onions, diced
½ c. raisins
½ c. almonds, diced
1 c. celery, diced
1 c. green grapes, halved
1 c. red grapes, halved
6-8 slices bacon, cooked and broken

Dressing:
½ c. sugar
1 T. vinegar
1 c. mayonnaise (light tastes great in this)

Mix everything except nuts and bacon. Add these when you are ready to serve. YUM!

Fresh Fruit Dip
Kristin Chesnik

1 c. lemon yogurt
1 c. vanilla pudding
1 c. cool whip topping

Blend all together and serve with fresh fruit for dipping. Great even with lite/low sugar ingredients.

Hot Artichoke Dip
Kristin Chesnik

1 c. chopped artichoke heart, canned/jarred or frozen, thawed and chopped
½ c. frozen chopped spinach, thawed
8 oz. cream cheese
½ c. Parmesan cheese
¼ c. mayonnaise
¼ c. sour cream
¼ t. salt
1/8 t. garlic powder/minced garlic
½ t. crushed red pepper flakes
ground pepper to taste

Boil/Steam the spinach and chopped artichoke hearts for 10 minutes or until very tender. Drain. Blend together with remaining ingredients. Bake at 375 degrees in a greased 9x13 pan for 10-15 minutes, or until heated through and slightly browning.

Serve on crusty bread (rosemary-olive oil is my favorite!) or delicious crackers.

Lowfat Fries
Kristin Chesnik

Chop potatoes into wedges (any potato type works). Spray each with non stick cooking spray and season with season salt, salt and pepper, or as desired. Bake at 400 degrees until done (approx. 40 minutes).

Cheese Fondue
Amy Edington

1½ c. milk
2 8oz. cream cheese blocks, softened
½ t. garlic salt
¾ Parmesan cheese (powdered kind melts well)
½ t. salt

Melt/Heat all together on stove over medium heat. Serve with bread, meatballs/little smokies, and steamed vegetables.

Whole Wheat Waffles

1 ¾ cups lowfat or nonfat milk
3 eggs or egg substitute
¼ cup canola oil
1 tsp. salt
2 cups whole wheat flour
2 tsp. baking powder

Blend all together with a hand mixer and pour one cup of batter at a time onto a hot, pre-greased (or sprayed) waffle iron.


Temple Rolls

¾ quart warm water
2 eggs
¾ cup sugar
½ cup powdered milk
½ cup instant mashed potatoes
½ cup oil
1 T. salt
5-6 cup white flour
3 T. instant yeast

In a large mixer, and water, yeast, eggs, sugar, salt, milk and potatoes. Add 2 cups flour and ½ cup oil. Mix, then continue adding flour until dough pulls away from the bowl. Let rise until double in size. Punch down. Shape into balls or knots. Let double again. Bake at 350 degrees for 10-15 minutes or until golden brown.