DAY ONE: Shepherd’s Pie
DAY TWO: Chili and Toast
DAY THREE: Succulent Slow Cooker Succotash
DAY FOUR: Squash and Leek Lasagna
DAY FIVE: Potstickers and Crockpot Fried Rice
DAY SIX: Bean/Bulgar Subs
DAY SEVEN: CORD
Gruel Bread
January 23rd, 2010Recipe found at:
http://www.recipesource.com/baked-goods/breads/10/rec1067.html
Yield: 1 servings
4 c Rice gruel (cooked together
Left over rice, or other
Grain, soup vegetables,
Salad)
6 c Whole wheat flour (Amount
Will vary according to how
Moist the gruel is)
1 t Salt
1/4 c Oil (optional)
Preparation
Add salt and oil to gruel. Add flour to gruel, first by stirring,
then with hands, until a dough of kneadable consistency is formed.
Mixture should be an “earlobe” texture, firm yet pliable. Leave slightly
moist, as more flour is added while dough is kneaded on floured
board until smooth (about 300 times).
Make into loaf, Place in a oiled bread pan. Brush top with water. Make a 1/2″ deep cut down the center of the loaf. Cover with damp towel and set in warm place overnight.
Bake at 350 375F for 75 to 90 minutes, until sides and bottom are dark brown.
Low Fat Bisquick Cinnamon Roll
December 20th, 2009Recipe found at:
http://www.recipezaar.com/recipe/print?id=223916
10 rolls
* 2 1/2 cups Bisquick baking mix
* 1/3 cup nonfat milk
* 1/4 cup egg substitute
* 2 tablespoons butter, softened
* 1/4 cup Splenda sugar substitute
* 2 teaspoons cinnamon
1. Set oven to 400 degrees.
2. Mix Bisquick, fat free milk, and egg sub until a soft dough forms and knead gently until smooth.
3. Pat into an 8 x 10 rectangle and spread it with butter.
4. Combine the cinnamon and splenda and sprinkle the mixture on top of the buttered dough.
5. Roll up tightly, beginning at 10 inch side.
6. Pinch edge of dough into roll to seal.
7. Place sealed side down on an cookie sheet.
8. Cut at 1 inch intervals ALMOST through to bottom.
9. Bake about 20 minutes (until light brown).
Chewy Granola Bars With Bisquick
December 20th, 2009Recipe found at:
http://www.recipezaar.com/recipe/print?id=376184
12 bars
* 1 1/2 cups Bisquick
* 1 1/2 cups quick-cooking oats
* 1 cup brown sugar, packed
* 1/2 cup butter or margarine, softened
* 1 egg
* 1/3 cup chocolate chips
1. Heat oven to 350°F
2. Mix all until well blended.
3. Press mixture evenly in un-greased rectangular pan 13×9x2″.
4. Bake 15-17 minutes. Cut into bars while still warm.
5. Variations: Add 1/3 Cup chopped dried fruits and 1/3 Cup powered milk for a breakfast bar.
Bisquick Peanut Butter Chocolate Chip Cookies
December 20th, 2009Recipe found at:
http://www.recipezaar.com/recipe/print?id=294245
40 cookies
* 1 (14 ounce) can fat-free sweetened condensed milk
* 3/4 cup reduced-fat peanut butter
* 1 2/3 cups Bisquick
* 7 1/2 ounces chocolate chips
* 1/4 cup sugar
1. Preheat the oven to 350 degrees F.
2. Mix the first two ingredients.
3. Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
4. Roll the dough into balls.
5. Roll the balls in sugar.
6. Place the balls on a baking sheet and flatten them with a fork.
7. Bake the cookies for 10-15 minutes. They should be light brown when they are finished.
Bisquick Italian Casserole Bread
December 20th, 2009SERVES 8
* 1 cup skim milk
* 2 tablespoons butter, melted
* 1 egg white
* 2 1/4 cups Bisquick Heart Smart mix
* 2 green onions
* 1/4 teaspoon garlic powder
* 1 teaspoon italian seasoning
* 1-2 ounce reduced-fat cheddar cheese (Shredded or cubed into 1/4 inch cubes, apx 1/4-1/2 cup) (optional)
1. Heat oven to 375 & grease a 1.5 qt round casserole dish.
2. Combine milk, melted butter & egg white, beating until smooth.
3. Stir in remaining ingredients just until Bisquick is moistened; it’ll be lumpy.
4. Pour into prepared dish & bake 35 minutes or until a toothpick in the center comes out clean.
5. Cool 5 minutes, remove from pan to wire rack. Serve warm or allow to cool.
Quick & Easy Bisquick Carrot Bread
December 20th, 2009Recipe found at:
http://www.recipezaar.com/recipe/print?id=322487
1 LOAF
* 2 1/3 cups Bisquick baking mix
* 1 1/2 cups carrots, shredded, lightly packed
* 3/4 cup sugar
* 1/3 cup nuts, chopped
* 1/4 cup sour cream
* 1/4 cup vegetable oil
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon vanilla
* 3 eggs
1. Heat oven to 350 degrees.
2. Grease bottom only of loaf pan, 9×5x3 inches.
3. Mix all ingredients; beat vigorously 30 seconds.
4. Pour into pan.
5. Bake till wooden pick inserted in center comes out clean, 50-55 minutes.
6. Cool 10 minutes; loosen sides of loaf with knife or metal spatula.
7. Remove from pan.
Lunch in a Loaf
December 19th, 2009Recipe found at:
http://www.recipezaar.com/recipe/print?id=155168
My brother is in construction and needs an easy, high-protein, low mess lunch each day. I started making these for him in large batches and freezing them. He just takes one out of the freezer each morning and it’s ready to eat by lunchtime!
by HerbofGrace
1½ hours | 25 min prep
SERVES 4
Dough
* 2 1/2 cups flour (I use half whole wheat)
* 1 tablespoon yeast
* 1 teaspoon salt (optional)
* 1 tablespoon basil (or other herbs or spices)
* 1 tablespoon sugar
* 1/4 cup oil
* 2/3 cup hot milk
* 1 egg
1. Combine 1 1/2 c flour, yeast, sugar, salt and basil.
2. Beat eggs and oil together.
3. Add egg mixture and hot milk to dry ingredients.
4. Mix and then add remaining flour, turning out onto a board to knead when consistency allows.
5. Return to bowl and set in warm place to rise (about 30 to 45 min).
6. Punch down dough, divide into four balls.
7. Roll each ball out into a 8″ circle.
8. Add filling to one half, fold over, pinch edges shut like a pie crust.
9. Bake 20- 25 minutes at 350°F.
Filling Suggestions:.
I use whatever is left in the fridge! Beans, stew, veggies, meat. Here are a few “recipes”.
Cooked chicken breast, chopped in small pieces, canned corn, barbecue sauce.
Tuna salad, cheddar cheese.
Canned beef stew (the nice, thick kind) cheddar cheese.
Make up your own!