Best Whole Wheat Bread

5 cups whole wheat flour
1 cup white flour
2 TBSP yeast
2 tsp salt
1/2 cup honey
1/4 cup olive oil
2 cups warm water

1) Knead all ingredients in stand mixer for about 7 minutes.
2) Put dough in a greased bowl, and cover with a towel. Let rise for 1 hour in a warm place (I set my oven to the lowest setting, let it preheat, then turn it off).
3) Preheat oven to 350 degrees.
4) Punch dough down, and form into 2 loaves. Place each loaf in a non-stick bread pan (or you can braid the dough, or form it any way you'd like!).
5) Cover loaves with towel and let rise for 15 minutes.
6) Bake for 30 minutes. Remove bread and place on cooling racks.

Black Bean and Mango Salsa--Our Best Bites

15.5 oz. can black beans, rinsed and drained
1 medium mango, peeled and diced (about 1 cup)
1/2 cup red onion
1/2 cup chopped fresh cilantro
2 TBSP fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper (I always leave this out)
1 medium avocado, diced

1. In a large bowl, combine the black beans, mango, red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt, and pepper. Stir to dissolve sugar, then pour over black bean mixture. Cover and chill in the fridge for at least an hour.

3) When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste. Serve with tortilla chips.

Easy Sweet & Sour Pork/Chicken

*Adapted from a recipe on bettycrocker.com

1

lb boneless pork loin chops OR chicken breast, cut into 1-inch cubes

1

egg, beaten (optional; I didn't use egg because our daughter is allergic)

3/4

cup Original Bisquick® mix

1/2

teaspoon salt

1/8

teaspoon pepper

1/2

cup vegetable oil

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1

can (8 oz) pineapple chunks, drained (I used Pineapple tidbits)

1

recipe of Sweet & Sour Sauce

• In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
• In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
• Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Sweet & Sour Sauce--Allrecipes

3/4 cup white sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce (or coconut aminos if you're avoiding soy)

1 TBSP ketchup

2 TBSP cornstarch

Bring all ingredients to a boil in saucepan. Stir continuously until mixture has thickened.

Potato-Leek Soup with Ham--Our Best Bites

4-5 medium leeks
3 TBSP butter
3 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
3 medium diced white potatoes
4 cups chicken broth
2 bay leaves (optional-I never use bay leaves)
1 tsp dried thyme
8 oz ham, diced (about 2 cups)
3/4 cup cream (I usually use fat free evaporated milk)
1-2 TBSP minced fresh parsley OR 1 1/2 tsp dried parsley

1) Slice ends off leeks just above the root and discard root. Cut leeks in half lengthwise. Starting at the white end, slice the leeks crosswise in 1/4 inch slices. Stop slicing when the leaves turn from pale green to dark green, and discard the dark green leaves. Place sliced leeks (about 2 cups) in a bowl of cold water and stir with fingers to loosen layers and remove any dirt. Drain and set aside.

2) Melt butter in a large stockpot over medium heat. Add leeks, garlic, salt, and pepper, and cook 3-5 minutes, stirring frequently, until leeks are wilted and fragrant. Add potatoes, broth, bay leaves, and thyme. Bring to a simmer and cover pot. Simmer on medium-low heat about 15 minutes until potatoes are fork tender. Mash the potatoes slightly. Add ham and simmer 5 more minutes. Add cream (or evaporated milk), parsley, and additional salt and pepper to taste. Heat until warmed through. Remove bay leaves and serve.

White Chip Chocolate Cookies

*Adapted from Our Best Bites

1/2 cup butter-flavored shortening

1/2 cup butter

1 cup brown sugar

1 cup white sugar

1.5 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

6 TBSP cocoa powder

1.5 cups white chocolate chips

1) Preheat oven to 350 degrees.

2) Cream together butter, shortening, brown sugar, and white sugar. Add the vanilla and the eggs. Mix well.

3) In a separate bowl, whisk together flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture and combine. Add white chips.

4) Using a cookie scoop, drop onto ungreased or parchment-lined cookie sheet. Bake for 8-10 minutes. Allow to cool for 1 minutes before removing from cookie sheet onto cooling rack.

Megan's Granola Recipe--Allrecipes.com

*adapted from allrecipes.com*

4 cups rolled oats
1 cup oat bran
1 cup flax seed meal
2 cups dried cranberries (or raisins, or dried blueberries, or a mixture of all 3)
2 cups finely chopped pecans
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup real maple syrup
3/4 cup honey
1 cup vegetable oil
1 TBSP ground cinnamon
1 TBSP vanilla extract


1) Preheat oven to 325°. Line 2 large cookie sheets with parchment paper or foil.

2) Combine rolled oats, oat bran, flax seed, dried cranberries, and pecans in a large bowl, and set aside.

3) Combine salt, brown sugar, Maple syrup, honey, oil, cinnamon, and vanilla in a saucepan and bring to a boil, whisking frequently. Let the mixture boil for a minute or two, until it is mixed well.

4) Pour the liquid over the dry ingredients and mix well to coat.

5) Pour granola onto lined cookie sheets, spreading as evenly and thinly as possible.

6) Bake in the preheated oven for 20-30 minutes, until crispy and toasted. Cool completely. Break into pieces and store in an airtight container.