Thursday, June 5, 2008

Wellness Wednesday (on Thursday)

Sorry girls, yesterday I had football camp check in and it was crazy. We usually house about 500 kids and we checked in (Shelly you will die) 1070 campers and coaches. They are smashed into the residence halls 3 kids to a room and some of them (only 105) will be kicked out of their rooms tomorrow morning for a basketball camp that's coming in.

So, wellness recipes. Please share.

Honey Banana Whole Wheat Bread
Strawberry-Peach Chicken Salad
Oatmeal Pancakes
Spaghetti Sauce for Canning


Anonymous said...

Honey Banana Whole Wheat Bread

2/3 c warm water
1 1/2 Tbl butter or veg oil
1/4 c honey
1 egg
1/2 tsp vanilla
1 tsp salt
1 1/2 c whole wheat flour
1 1/2 c bread flour
a banana, sliced
2 tsp poppy seeds
2 tsp active dry yeast

combine all the liquid ingredients first and than add all the dry ingredients except yeast. Add yeast last. Add salt with the the liquid ingredients keeping it away from the yeast. Knead and make into bread loaves. this will make a 2 lb loaf.

Anonymous said...

Strawberry-Peach Chicken Salad

Strawberry Yogurt Dressing
containers (6 oz each) yoplait original strawberry yogurt
cup sliced fresh strawberries
tablespoon red wine vinegar

cups bibb lettuce leaves or mixed salad greens.
lb boneless skinless chicken breats cooked and cut into strips
cup sliced fres strawberries
medium peach, peeled and sliced
medium green onions, sliced (2 tablespoons)

In blender place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth
Arrange salad ingredients on serving plates and pour dressing over.
Makes 4 servings

Anonymous said...

Oatmeal Pancakes

1/2 c. + 2 T. quick oats, grind in blender
1/2 cup wheat flour
1/2 cup white flour
1/2 t. b. soda
1/2 t. salt
1/3 cup brown sugar
1 egg
2 T. oil
1 cup buttermilk
Combine wet ingredients in bowl. Combine dry ingredients in another bowl. Then mix together. *You may need to add a little extra buttermilk to thin- it all depends on the humidity of the day*

Just a hint about wheat flour. I love Montana White Wheat - It make a much lighter wheat flour than red wheat. You can use it in recipes instead of white flour without needing any modifications to your recipe. So like on this recipe you would just use 1 cup of wheat flour and no white flour. It makes excellent bread. (My kids like it better than white bread.)

Jocelyn said...

Spaghetti Sauce for Canning
Makes 24 quarts

20 medium onions
12-13 cloves garlic
1 1/2 c. olive oil
1 heaping bushel tomatoes
1 1/3 c. parsley flakes
1/2 c. + 2 Tbsp. sugar
3/4 c. salt
2 1/2 Tbsp. oregano
2 1/2 Tbsp. basil
2 bay leaves
2 Tbsp. celery salt
10 cans tomato paste (12 oz. each)

In a food processor, chop onions and garlic. Sautee in olive oil until tender. Scald and peel tomatoes, coarsely break up with hands.
In a large (and I mean large) pot, combine all ingredients except tomato paste and simmer for 2 hours. Add paste just at the end. Ladle into quart jars, leaving 1/2" head space. Boil in water bath for 30 minutes. Allow to cool (you know they've sealed when the lids "pop." Don't mess with them until that happens).

We do 2 batches of this every fall and LOVE it! It's better than any store bought I've found. You can add meat when you serve it, if you like, but my kids love it vegetarian style. Also, this works well as pizza sauce, lasagna sauce, dipping sauce, you name it.