STRAWBERRY YOGURT CAKE

This scrumptious recipe is from my friend Cheri Bennett.

1 Box of White or Yellow Cake Mix
3/4 c Water
1/2 c Applesauce
3 Egg Whites
6 oz Strawberry Yogurt

Mix and bake according to package directions.

Topping:
Whipcream
8 oz Strawberry Yogurt
Strawberries

Stir together & top with the strawberries.

LENTIL, BROWN RICE & VEGETABLE CASSEROLE

Here's a great way to get your veggies in and no one will know. The smaller you cut them the more the kids will eat them. I put mine in a food processor and dice them pretty small.

In a baking dish add:
1/2 Lemon Juiced
1 1/2 c Vegetable Stock (or water)
1/2 c dry Lentils, washed
1/2 c Uncooked Brown Rice
1 c mashed Italian tomatoes
 1 Onion chopped
3 Carrots chopped
1/2 bunch Celery chopped
2 Garlic cloves (or 8, yum)
1/2 tsp Thyme dried
1/2 tsp Basil dried
1 Bay Leaf
1 tsp Pepper

Mix together and bake covered at 350 for 90 minutes.

HUMMUS

In a large food processor mix:

3 Cans Garbanzo Beans
3 Lemons juiced
1/3 c Water
1/3 c Tahini
1 tsp Salt
1/2 tsp Pepper
2 tsp Cumin powder

Add more water if it is too thick.
If you have a small food processor divide the recipe into 3 parts.

(Evil) CHOCOLATE SAUCE

I call this evil, because I drink it from a cup when no one is looking.

1/2 c butter
2 cups sugar
1/4 c cocoa powder
Mix together and slowly add
1 can evaporated milk

1 tsp vanilla

Bring to boil and simmer 5 minutes.
Cool.

EASY RUSTIC BREAD (from the Artisan Bread in 5 minutes a Day Book)

In a bucket put:
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6  cups whole wheat flour
corn meal for baking tray

Stir until evenly mixed, it will be goopy.  Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball.  Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.

Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.

When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.

Southwest Lime Salad

My friend Cynthia brought this over when John was in the hospital and I couldn't believe how delicious it was. I substitute all sorts of things and it always tastes good.

Cook 1 c dried brown rice in water
Cool then stir in 1/2 c salsa

Sprinkle 1 chicken tender per person with:
dried oregano
chili powder
dried cilantro
garlic powder
I like to really coat one side with the spices then cook in a pan until done.
Chop into pieces.

Salad
Mix of lettuces and spinach
4 chopped tomatoes
1 can black beans
1 can other beans (kidney, chickpea, etc)
1 bunch cilantro chopped
1 red onion chopped
1 avocado chopped

Dressing
2 T rice vinegar
2 T flaxseed oil
2 limes juiced
1/4 c minced fresh cilantro
1 minced green onion spear
1 T canned green chilies
1/4 tsp Stevia
1 tsp salt

Toss salad with the chicken, rice mixture and drizzle dressing on. Serve in big bowls.

Pumpkin Chocolate Chip Muffins

This makes a lot of muffins or little breads, which is good for my "a lot of kids" as well as sharing with teachers and friends. Freeze the extras in zip lock bags.

1 c sugar
3/4 c agave nectar
1 T Stevia
12 egg whites
large 20 oz can pumpkin
1 c applesauce, no sugar added
1 c water

Mix til smooth
Stir dry ingredients together and add to wet mixture.

3 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp cinnamon

1/2 c ground flax
5 1/2 c whole wheat flour
1 c chocolate chips (optional)

Spray muffin tins/bread pans with nonstick spray.
Bake 400 for 20 minutes
Check center for doneness.