Whole Wheat Buttermilk Waffles

Whole Wheat Buttermilk Waffles 
Credit:  Adapted from http://www.preventionrd.com/whole-wheat-buttermilk-waffles/
2 cups whole wheat flour

1/2 tsp salt
2 Tbsp sugar
1 1/2 tsp baking soda
1 3/4 cup low-fat buttermilk
2 eggs
2 Tbsp  butter, melted and cooled
2 Tbsp unsweetened applesauce
1/2 tsp vanilla extract
canola spray
Directions:
Preheat your waffle iron. In a medium bowl whisk together your whole wheat pastry flour, salt, sugar, and baking soda.
In a separate bowl mix together the buttermilk, eggs, butter, applesauce, and the vanilla. Combine the wet ingredients in with the dry ingredients.
Either by hand or with an electric mixer whisk the egg yolks until they hold soft peaks. Gently fold them into the batter.
Spray the waffle iron generously with canola spray and then ladle the batter onto the preheated waffle iron. Bake until the waffle is done. Serve warm with whatever topping you choose. Yield: 4 large, 8″ waffles.
Nutrition Information (per waffle): 375 calories; 9.8 g. fat; 112 mg. cholesterol; 789 mg. sodium; 56.5 g. carbohydrate; 6.3 g. fiber; 6.5 g. protein

Applesauce Oatmeal Muffins

Enjoy these applesauce oatmeal muffins fresh from the oven with a steaming mug of coffee, or pack one in your kids' lunch boxes for a healthy snack.
Cook Time: 18 minutes
Total Time: 18 minutes
Ingredients:

    1 1/4 cups whole wheat flour
    1 1/4 cups oats
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 tsp cinnamon
    1 cup unsweetened applesauce
    1/2 cup low-fat buttermilk
    1/2 cup firmly packed brown sugar
    2 tbsp canola oil
    1 large egg, lightly beaten
    1/2 cup raisins
Preparation:
Preheat oven to 400 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in raisins. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Per muffin: Calories 208, Calories from Fat 37, Total Fat 4.1g (sat 0.6g), Cholesterol 18mg, Sodium 123mg, Carbohydrate 37.4g, Fiber 3.8g, Protein 5.4g

I did this a little different.  I used olive oi instead of canola oil, just cause I like olive oil better.  I also added a pinch of nutmeg and allspice to give it a little extra taste.  I also don't like raisins, so I left those out.
http://lowfatcooking.about.com/od/muffins/r/appsaucemuffins.htm

Enchiladas

I love mexican food, and enchiladas has to be one of my favorite.  I prefer to make my own enchilada sauce.

Rockin Robin's Raving Enchilada Sauce

go here for the recipe Enchilada Sauce Recipe

makes about 2 cups 

Ingredients:

• 2 cups low sodium chicken broth
• 4 Tbs. Gebhardt Chile Powder
• 1 tsp. ground cumin
• 2 tsp. garlic powder
• 3/4 tsp. salt
• 1 pinch ground cinnamon (less than 1/16 tsp.)
• a little less than 1/2 tsp. sugar
• 3 Tablespoons plus 1/4 tsp. white flour
• 3 Tablespoons vegetable oil

Directions:
First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.

Beef Enchiladas

Tortillas
Mozzarella Cheese
Cheddar Cheese
Hamburger
Enchilada Sauce

1. Brown Hamburger with onion and other spices you choose to use. Then mix some sauce with the beef.

2.  I like to use a cast iron skillet and a little olive oil and heat my tortilla 15 seconds each side on medium.

3.  Then I add the hamburger mix and cheese to the tortillas.

4.  Fold enchiladas and place in a greased glass pan.

5.  Heat over to 350 and bake for 15-17 minutes or until cheese is melted. 

 I like to have my with rice.

Garlic Chicken Alfredo Pizza

I really like the Gourmet Garlic Chicken Pizza from Papa Murphey's, but I thought to myself, there's no reason to pay $13.00 for a pizza when I can make it myself.  This is how I do it, so make it your own.

For pizza crust (which is the same recipe I use for bread actually)

1 cup of lukewarm water
1 tbs of yeast
Mix together and set aside for 5 minutes.

3 cups of flour
1 tsp of salt
1/4 cup of vegetable oil
Mix together then add  yeast mixture.  Cover and let rise 20 minutes. 
After you let it rise, spread some corn meal on the pizza pan before you put the dough on it.


Garlic Pizza
1/2 jar of Alfredo Sauce or make your own
1 chicken breast
1/4 cup of parmesan cheese
1 tsp of garlic power
1/2 cup of diced tomatoes
1 cup of mozzarella cheese 
1/4 cup of chopped onion 

1.  Cut up your chicken and cook with garlic power,  1/8 cup of parmesan, salt, and pepper.
2.  Roll out your dough, I like to sprinkle the dough with Mrs Dash Garlic & Herb

3.  Spread the alfredo sauce over it, garlic poweder (if you choose), chicken, onion.

4. Cover with the mozzarella cheese and sprinkle the rest of the parmesean cheese.
5.  Bake at 350 for 17-19 minutes or under crust is golden brown.

I made a personal pan pizza out of it.

 

Bisquick Mix

Homemade Bisquick Mix

2 c. flour
2 teaspoons baking powder
1 t. salt
1/3 c. shortening

Combine dry ingredients. Add shortening, and then  mix with pastry blender until even crumbs are made. Place in an airtight container and place in refrigerator or place in a freezer Ziploc bag and place in freezer.  Use in any Bisquick recipe.


Bulk Bisquick

8 c. flour
8 tsp. baking powder
4 tsp. salt
1 1/2 c. shortening

Homemade Wheat Thins

Courtesy: King Arthur Flour Whole Grain Baking Cookbook

YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes
*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.

3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don't expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

 NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): l8g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.

30 Day Photo Challenge- Day 3

Day 03 - A picture of the cast from your favorite show.

I grew up on Law & Order, and it's one show I really like to watch.