Slow-Cooker Tex-Mex Chicken and Beans

Slow-Cooker Tex-Mex Chicken and Beans-EF-11/07

I served it with brown rice cooked with some Mexican seasonings and some Whole
wheat flour tortillas on the side for making wraps.


* Exported from MasterCook *

Slow-cooker Tex-Mex Chicken and Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried pinto beans, rinsed
1 1/2 cups mild or medium salsa
2 tablespoons chopped canned chipotle in adobo sauce
2 tablespoons whole wheat flour
1 1/2 pounds boneless, skinless chicken thighs
salt and ground black pepper
1 medium red onion, chopped
1 red bell pepper (seeds and ribs removed)
chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5-to 6-quart slowcooker, stir together , salsa, chiles, flour and 1
cup water. Season chicken with salt and pepper; arrange on top of bean
mixture. Scatter onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Remove chicken from stew; shred into large pieces, and return to stew.

Serve topped with sour cream and cilantro.

Source:
"Everyday Food-11/07"

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203.2

Scale is bouncing, I went to the gym for the first time since my surgery yesterday. I am really sore today and I don't get to go again till January 4th. My DD is so ready for the Holiday's!

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Turkey Sloppy Joes

Turkey Sloppy Joes

Turkey Sloppy Joes

Prep: 15 minutes Total: 30 minutes


Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range of recipes -- it provides plenty of meaty flavor, with less saturated fat.


Ingredients
Serves 4.

1 tablespoon olive oil
4 carrots, coarsely grated (2 cups)
1 medium onion, minced
1 garlic clove, minced
Coarse salt and ground pepper
3 tablespoons tomato paste
3/4 pound ground turkey (93% lean, dark meat)
1 can (28 ounces) crushed tomatoes
2 tablespoons dark-brown sugar (brown sugar substitute)
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
4 whole-wheat hamburger rolls, split
Directions
In a large saucepan, heat oil over medium; add carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes.
Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 12 to 14 minutes. Serve on whole-wheat rolls.

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White Whole Wheat Pizza Dough

White Whole Wheat Pizza Dough is a very adapted version of Peter Reinhart's dough using white whole wheat flour. There are a few corners that I'm in the habit of cutting with this dough, all reflected in the following recipe instructions.

4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Cornmeal for dusting



Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.


Generously dust a peel or the back of a sheet pan with cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.

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Pizza Bites

Pizza Bites

2 cups shredded low fat pizza blend cheese
3 eggs
1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 tbsp or less olive oil(for sauteing)
3 oz. Hormel Turkey Pepperoni (1/2 pkg), chopped
2-3 tbsp chopped sun-dried tomatoes

Saute onion and green pepper in olive oil until soft. Mix all ingredients in large bowl. Generously grease a 24 count mini muffin tin, and evenly spoon mix into cups. Bake at 350 for 25 min or until golden brown. Serve with a bowl of pizza sauce for dipping, if desired.

[posted by krajfam -SB-diet-plan]

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Melinda's Pumpkin Raisin Bread

Melinda's Pumpkin Raisin Bread

1 1/2 Cups Whole Wheat Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda

1 Cup Equivilent Sweetner of your choice (not sugar)
1 Cup Pumpkin Puree
1/4 Cup Olive Oil
1 Egg
1/4 Cup Egg Substitute
1/4 Cup Water
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1/4 Cup Unsweetened Applesauce - Drained
1/2 Cup Pecans - Chopped
1/2 Cup Raisins - Boiled & Drained

1. Mix together the flour, salt & baking soda.

2. In another bowl combine the olive oil, egg & egg substitute, water, applesauce, nutmeg, cinnamon, allspice, cloves til well blended. Add the nuts & raisins.

3. Add the dry to the wet & mix just until blended. Pour in a sprayed bread pan & bake at 350 for 50 - 60 minutes or until a toothpick comes out clean. Cool on a wire rack.

* To drain the applesauce: Cover a measuring cup with a tea towel, fasten with a rubberband. Spoon in the applesauce. Let sit til drained.


These stats are based on a 12 serving loaf:

calories - 147
fat - 11 g
carbs - 10 g
protein - 5 g
fiber - 3

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100% Stone Ground Whole Wheat Spaghetti Bread

100% Stone Ground Whole Wheat Spaghetti Bread
for the Bread machine


Ingredients:
1-1/2 cups Water, room temperature
2 Tb Olive Oil
2 Tb Honey or agave nectar
3-1/2 cups Stone Ground Whole Wheat Flour
1/4 cup Milk Powder (Non-Fat Dry)
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/3 cup grated Parmesan cheese
1-1/2 tsp Sea Salt
1 Tb Yeast, Active Dry
1 -2 Tb Vital Wheat Gluten

Directions:
All ingredients must be at room temperature. Water should be at 75°-80°. If you want a higher, lighter American style loaf, add 1 more tablespoon of vital wheat gluten flour.

Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.

Yield: one (1-1/2 lb.) loaf

Source: Chari's Kitchen

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Video Tip: Shape French Bread Rolls with a Pinch

Video Tip: Shape French Bread Rolls with a Pinch

Cool demo

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bakingsheet: Whole Wheat Hamburger Buns

bakingsheet: Whole Wheat Hamburger Buns


Whole Wheat Hamburger Buns
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt


Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.

Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.

Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
Nic, 9:42 AM

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100% White Whole Wheat Bread

100% White Whole Wheat Bread -from the Breadmachine


Ingredients:
1-1/2 cups + 2 Tb Water (room temperature)
2 Tb Canola Oil
1 Tb Molasses
3-3/4 cups Hard White Whole Wheat Flour, Organic
2 Tb Milk Powder (Non-Fat Dry)
1-1/2 tsp Sea Salt
2 Tb Sugar (agave nectar)
1-1/2 Tb Vital Wheat Gluten
3 tsp Yeast, Active Dry


Directions:
All ingredients should be at room temperature before starting.

Add all ingredients in the order suggested by your bread machine cycle and process on the whole wheat bread cycle according to the manufacturer’s directions.

Let loaf cool for 15 minutes before slicing.

Yield: one (1-1/2 lb.) loaf


NUTRITIONAL INFORMATION:
Each slice contains Calories 180, Calories from Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrates 34g, Dietary Fiber 5g, Sugars 3g, Protein 6g.

Source: Bob's Red Mill-online recipes

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7-Grain Salt-Free Bread

7-Grain Salt-Free Bread -from the Breadmachine

Ingredients:
2/3 cup 7-Grain Cereal
1 cup Boiling Water
2 tsp Vegetable Oil
4 tsp Honey
Grated Rind from 1 Orange
2 cups Whole Wheat Flour
4 tsp Vital Wheat Gluten
2-1/2 tsp Yeast, Active Dry

Directions:
*Soaking grains in boiling water is an old European technique. This modern version is quickly assembled in a bread machine, then allowed to set for 12 to 24 hours while grains absorb moisture and soften, yielding a bread that is moist and nutritious with a hint of orange.

Place ingredients in bread pan in the order listed.

Select white/basic setting. Using the delay feature on your bread machine, program bread to be finished in 12-24 hours.

Yield: 1-1/2 lb loaf

Source: Bob's Red Mill-online recipes

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Millet Bread

Millet Bread- for the Bread Machine

Ingredients:
1 cup Soy Milk (room temperature)
1 large Egg + 1 Egg White
1-1/2 Tb Honey
2-1/4 cup Whole Wheat Flour
3/4 cup Millet Flour
3 Tb Vital Wheat Gluten
2-1/4 Tb Italian Herb Blend
3/4 tsp Sea Salt
2 tsp Yeast, Active Dry
1/3 cup Hulled Millet
Directions:
This is a wonderful crunchy bread that fills the air with subtle scent of Italian seasonings when baked. This attractive millet-studded loaf owes its crunch to the millet seeds.

Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions.

Let loaf cool for 15 minutes before slicing.

Yield: 1-1/2 lb. loaf
Source Bob's Red Mill Recipes-Online

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Blueberry Spelt Muffins

Blueberry Spelt Muffins

Makes 1 dozen muffins

4 tablespoons canola oil
2/3 cup splenda
1/3 cup unsweetened applesauce
2 eggs
1/2 cup 100% pure orange juice
2 teaspoons vanilla
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon granulated orange peel
1/4 teaspoon salt
2 cups fresh blueberries

Preheat oven to 375 F. Using a electric mixer cream oil, splenda, applesauce, eggs, orange juice, and vanilla. In a separate bowl, mix together the flour, baking powder, orange peel, and salt. Mix the dry ingredients and liquid. Fold in the blueberries. Spray muffin tins with cooking spray. Bake for 30 minutes, or until done.

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Carrot Apple Muffins

Carrot Apple Muffins

Makes 8–12 muffins

1 1/4 cups whole wheat flour
1/4 cup splenda
1 teaspoon cinnamon
1 teaspoon real vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1/4 cup milk (low fat)
1/4 cup canola oil

Preheat oven to 350°F. Spray muffin tins with cooking spray. Set aside. In a large bowl, combine all dry ingredients. In a separate bowl, combine carrots, applesauce and remaining wet ingredients. Gradually add the wet to the dry, stir until blended. Spoon into muffin cups and bake about 20 minutes or until a toothpick in the center comes out clean.

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