Teriyaki Stirfry

What you need:

1/4 cup red onions
1 tsp. minced garlic
1/2 cup broccoli
1/2 cup cauliflower
1/2 cup sliced zucchini
1/4 cup carrots
1/4 cup Chinese snow peas
3 oz. grilled chicken or 5 oz. firm tofu
2 tbsp. low-sodium teriyaki sauce
canola oil cooking spray
salt and pepper
1/3 cup cooked brown rice or 1/2 cup cooked whole-wheat pasta

What to do

Drizzle teriyaki sauce over the meat or tofu. Then spray one pan with canola oil and begin stir-frying the vegetables. Spray another pan to stir-fry the protein. Combine meat and vegetables, then top with rice or pasta.

Makes one serving.

Nutritional info: 270 calories, 6.5 grams fat, 7 grams fiber, 17 grams protein, 37 grams carbohydrates

This recipe has been provided by nutritionist Rachel Beller, R.D., founder of the Beller Nutritional Institute in Beverly Hills.

This recipe I found on the Body by Glamour website! I tried it out & loved the flavor! Great for anyone who wants to eat simple & healthy!

Crock-pot Mushroom Chicken

3-4 chicken breasts cut in half
2 cups sour cream
1 8 oz can mushroom pieces
2 cans cream of mushroom soup
1 Tbsp lemon juice
½ tsp garlic salt
Rice or pasta, cooked

Mix together. Put in crock pot. Cook 4-5 hours at low heat. Serve with rice or pastas.

Butternut Squash Soup - Bishop & Sister Law

1 lg onion, coarsely chopped

1 butternut squash, about 2 lbs, peeled and cut into 2 inch chunks

2 green apples, peeled, cored, cut into 2 inch chunks

2 Tbsp butter

6 cups chicken broth

1 tsp rosemary

1 tsp thyme, fresh is best

1/2 cup half and half

salt

pepper

sour cream

Saute onion, squash and apples in butter for a few minutes. Add chicken broth, rosemary and thyme. cook for 25 minutes over medium heat with lid, until vegetables are very tender.

Puree soup until smooth.

Add half and half and salt and pepper to taste. Garnish with Sour Cream.

Hearty Beef Stew - Traci Purser

1 pkg. of McCormick, slow cookers, Hearty Beef Stew Seasoning
2 lbs. stew beef
5 cups vegetables (I just cut how ever much I want & usually use potatoes, celery & Carrots)
1 1/3 cups water

Place beef and vegetables in slow cooker
Mix seasoning and water until blended. Pour over beef and vegetables, toss to coat well. Cover.
Cook 8 hrs on low or 4 hrs on high. Stir before serving.

For best results, do not remove lid during cooking.

Taco Soup - Heather Slater

1 lb Ground beef

1 onion chopped

1 pkg taco seasoning

16 oz frozen corn

2(16oz) kidney beans, drained and rinsed

28 oz crushed tomatoes, rinsed

1 (8oz) can tomato sauce

1 cup water

salt & pepper

corn chips

cheese

Brown beef and onion, drain. Stir in taco seasoning, corn, kidney beans, tomatoes, tomato sauce and water. Add salt and pepper to taste. Simmer 30 minutes. Serve with chips and cheese.

Golden Winter Soup - Jamie Spencer

2 Tbsp butter

5 cups cubed peeled butternut squash

2 cups cubed peeled russet potato

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups sliced leek

4 cups fat-free chicken broth

1 cup half and half

12 ounces baguette, cut into 16 slices

3/4 cup shredded gruyere cheese

3 Tbsp chopped chives

freshly ground black pepper (optional)

Preheat broiler.

Melt butter in large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove centerpiece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half and half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until goldn . Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 tsp chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Recipe from "cookinglight.com"

Whole Wheat Bread - Preparedness Fair

This recipe was provided by June Basset

12 – 13 cups whole wheat flour (about 9 cups whole wheat = 13 cups flour)
5½ cups of pretty warm water
2 Tbsp of yeast
2/3 cup honey
2/3 cups olive oil
2 Tbsp salt
2-3 Tbsp of dough Enhancer

Add warm water to cold mixing bowl. Add yeast to water while mixing on low speed. Then add honey and olive oil. Add about 2 cups flour and mix well; add salt, dough enhancer along with more flour; continue to add all the flour until the mix cleans the sides of the bowl, then mix for 8 minutes longer.

Oil hands and counter, and pull dough out of the bowl and shape into a mound. Let rest for about 5 minutes.
Shape into 4 loaves and let rise until about double in size.

Bake at 325° for 35 minutes for medium sized loaves, and 25 minutes for small loaves.
When done brush tops with shortening, and let set for a few minutes; then turn out on surface to cool.

Bean & Noodle Soup - Preparedness Fair

½ lb. (1 ½ cups) Great Northern Beans
1 ½ cup Butternut Squash, cubed
1 carrot, grated
½ green pepper, chopped
1 small onion, chopped
1 garlic clove, pressed
1 Tbsp bullion cube
Spaguetti noodles (about a quarter sized bunch, cut in half)

Soak beans according to package directions (usually overnight works well)
Cook beans with 5 cups of water for 30 minutes
Meanwhile saute carrot, green pepper, onion, garlic with bullion cube until nice and tender.
To the beans add squash, salt, saute mixture & 3 cups more water, cook for 45 minutes longer or until tender.
When beans are done add noodles. Cook until noodles are tender (about 5-7 minutes).
Note: Add more water if you like your soup to be more runny

Whole Wheat Bread - Preparedness Fair

This recipe was provided by Angela Liddle.

10 ½ cup flour (Turkey brand unbleached bread flour – Lehi Roller Mills)
½ cup sugar
1 Tbsp salt
3 rounded Tbsp SAF-Instant yeast
3 Tbsp liquid lecithin
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. Do not add water or flour to the dough after it has finished mixing. Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350° for 25 minutes. Makes four loaves of bread.

Apple Crisp - Preparedness Fair

6 cups of apples sliced (or 3 1/2 cups dehidrated apples)
1 1/2 cup brown sugar
1 cup flour
1 cup oats
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
2/3 softened butter

If needed, first reconstitute apples by placing them in the pan with 4 cups of water for 1 hour. Drain and continue with the remaining instructions.

Bake at 350° for 30 min
Place apples in a greased 9 x 13 pan.
Mix remaining ingredients & sprinkle over the top Serves 6

Fried Rice - Preparedness Fair

2 cups rice, cooked
4 bacon strips, OR ¾ cup bacon bits, OR just some bacon grease for flavor.
1 can Corn
1 can Peas & Carrots
¼ cup Soy sauce or to taste
In a skillet cook bacon, when done pour veggies in , cook until soft. Add rice and soy sauce, cook until heated through.

Split Pea Soup - Preparedness Fair

2 Tbsp butter
1 Tbsp oil (canola)
1 cup Chopped carrots
1 cup chopped celery
1 ½ cup chopped onion
1 large clove minced garlic
½ finely shredded cabbage
10 cups water
2 cups green split peas
1 tsp dried basil
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp dried oregano
1/8 tsp dried sage
1/8 tsp dried tarragon
1/4 tsp celery seed
1/4 tsp ground coriander
1/2 tsp salt
1/4 tsp season salt (Spike is best)
fresh ground pepper to taste
2 cans chicken brooth
4 Tbsp minced parsley, fresh if possible
In large soup pan, add butter, oil, carrots, celery, onion, garlic, and cabbage and saute for several minutes. Then add water, peas, seasonings and brooth. Bring to boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in parsley last. Serves 8

Buttermilk Syrup - Preparedness Fair

(use over pancakes, waffles, ice cream, carrot cake, etc.).
½ cup butter
1 cup sugar
½ cup buttermilk (you can make your own buttermilk; 1 cup buttermilk = 1 Tbsp vinegar + enough evaporated milk to make 1 cup)
½ tsp baking soda
1 Tbsp Corn syrup
1 tsp vanilla
Combine all ingredients except vanilla in a large saucepan (syrup will expand a lot). Bring to a boil. Boil for 5 minutes. Remove from heat, add vanilla. Stir occasionally.

Wheat Pancakes - Preparedness Fair

¼ cup sugar
½ tsp salt
1 ½ cups whole wheat flour
1 Tbsp powdered milk
2 tsp baking powder
1 ¾ cups water
1 ½ Tbsp oil

Mix together the dry ingredients. Add water and oil. Stir until thoroughly mixed. Pour onto greased pancake griddle. You may need to thin down the batter with a little more water if it is too thick. Cook on medium heat for a few minutes until surface begins to look bubbly and edges are firm. Flip over pancakes, smash them down to get even cooking; cook until golden brown. Remove from heat and serve hot with syrup. Makes 6 pancakes.

Broccoli Cheese Soup - Malia Hoyt

3 Tbsp unsalted butter, plus 2 Tbsp unsalted butter cut into pieces
1 cup yellow onions or sliced leeks (white part only)
1/2 tsp salt
1/4 tsp freshly ground white pepper
pinch nutmeg
1/2 tsp minced garlic
1/2 tsp chopped fresh thyme leaves
3 Tbsp all purpose flour
3 cups chicken stock or canned, low sodium chicken broth
1 (16 oz) pkg. frozen broccoli, thawed and separated.
1/2 cup heavy cream
1 1/4 cups shredded medium cheddar cheese
Crutons, for garnish

In a medium pot, melt the 3 Tbsp butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook stirring, until fragrant 2 minutes. Slowly add the chicken stock whisking constantly and bring to a boil. Reduce heat and simmer until thickened about 5 minutes. Add the broccoli and cook, stirring until tender for 10 minutes.
Remove the pot from heat and puree with hand held blender.
Add the cream and bring to a bare simmer to heat through. Add the cheese and cook over low heat, stirring until melted. Add the remaining 2 Tbsp cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup ans serve immediately.