Southwest Chicken Salad

Dressing Ingredients:

  • 6 T olive oil
  • 6 T balsamic vinegar
  • 3 cloves garlic, crushed
  • 1/2 t salt
  • pinch of pepper

Salad and Toppings:

  • 10 C lettuce of your choice, freshly washed and torn
  • 1 bell pepper of your choice, chopped
  • 2 C cooked or grilled chicken, cubed
  • 2 (15 oz.) cans black beans, drained and rinsed
  • sliced green onions
  • 2 avocados, peeled and diced
  • a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from tammysrecipes.com

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Citrus-Kissed Honey Buttons

  • 2 C flour
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 1/4 t salt
  • 1/2 C sugar or honey granules
  • 4 T butter, softened
  • 1 large egg
  • 1 T honey
  • 1 T grated lemon zest (need 1 lemon)
  • 1 T grated orange zest
  • 1 t lemon extract

Whisk flour, baking soda, cream of tartar, and salt in a small bowl.  Beat sugar and butter in a mixing bowl on medium-high speed until light and fluffy.  Add egg, honey, lemon zest, orange zest, and lemon extract, and beat until blended.   Gradually add the flour mixture, beating on low speed just until combined.  Cover and refrigerate the dough for 30 minutes or overnight.  Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.  Place 2 inches apart on a baking stone (or parchment covered baking sheet).  Bake at 375 degrees one batch at a time until puffed and beginning to crack (8 minutes).  Cool on the stone for 2 minutes, then transfer to a wire rack to cool completely.

from eatingwell.com

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Ginger Crinkle Cookies

  • 2 sticks butter
  • 1 C sugar or honey granules
  • 1 large egg
  • 1/4 C molasses
  • 4 C  flour
  • 2 t baking soda
  • 1 1/4 t ground cinnamon
  • 1 1/4 t ground ginger
  • 1/4 t salt

Mix butter and sugar in a large bowl until combined.  Beat in egg until combined.  Stir in molasses.  Stir in flour, baking soda, cinnamon, ginger, and salt.  Roll the dough into 1 inch balls and place 2 inches apart on a baking stone.  Do not flatten.  Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes at 350 degrees.  Transfer to a wire rack to cool. Makes about 4 dozen cookies.

from eatingwell.com

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Chicken-Broccoli Bake

  • 16 oz. chicken broth
  • 1 1/3 C brown rice
  • 20 oz. frozen chopped broccoli
  • 6 T coconut oil
  • 6 T flour
  • 2 t salt
  • pinch of pepper
  • 4 C milk
  • 4 C cubed cooked chicken
  • 1/2 C slivered almonds
  • Swiss cheese, shredded

In small saucepan, bring the chicken broth and brown rice to boiling.  Simmer, uncovered, 25 minutes.  Remove from heat; let stand, covered, 10 minutes.  Cook broccoli and drain.  Melt coconut oil in large pot; stir in flour, salt, and pepper.  Add milk.  Cook and stir till bubbly.  Stir in chicken, rice, and broccoli.  Bake in a large 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.  Sprinkle almonds over top to serve.

12 servings

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Ezekiel Bread

Combine the following ingredients in a large bowl:

  • 5 C red wheat
  • 3 C spelt
  • 1 C hulled barley
  • 1/2 C millet
  • 1/2 C lentils (green preferred)
  • 1/4 C great northern beans
  • 1/4 C red kidney beans
  • 1/4 C pinto beans

Grind in grain mill.

  • 4 C lukewarm water
  • 1/2 C olive oil
  • 1 C honey
  • 2 t salt
  • 2 T yeast
  • 14 C flour (from above)

Mix above ingredients in the order listed and knead 10 minutes (or until well kneaded).  This is a batter type bread and will not form a smooth ball.  Pour dough into 4 greased loaf pans.  Let rise in a warm oven for 30 minutes (or until doubled).  Bake at 350 degrees for 35 minutes.

This is taken from the recipe Yahweh gave Ezekiel (see Ezekiel 4:9).  Yahweh told Ezekiel to eat this bread for 390 days.  It is said that this combination of grains and beans makes a complete protein. For fasting, it is suggested that you eat 1/2 pound of bread per day, and drink 1 quart of water.

If you are not fasting, you may add fruits and nuts to this recipe.  You may also substitute this for the flour called for in any of your yeast bread or quick bread recipes, however, you may need more of this flour to achieve desired results.

From breadbeckers.com Recipe Collection

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Carrot Cake Cookies

  • 2 C quick oats
  • 2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/2 C butter, room temperature
  • 1/3 C brown sugar or molasses sucanat
  • 1 C sugar or honey sucanat
  • 1/2 C vanilla yogurt
  • 1 t vanilla extract
  • 1 1/2 C shredded carrots
  • 1 C chopped walnuts
  • 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake at 350 degrees for 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com

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Handmade Whole Wheat Bread

  • 2 C hot water
  • 1/2 C olive oil
  • 1/3 to 1/2 C honey
  • 3 1/2 t yeast
  • 5-7 C freshly milled flour
  • 2 t salt

Combine water, oil, and honey in large metal bowl.  Add 3 C flour, yeast, and salt.  Mix thoroughly.  Gradually add the remaining flour, kneading until smooth and elastic (about 10 minutes).  Let rise until double (about 30 minutes in a warm oven).  Knead a few times and shape into two loaves.  Place in parchment lined bread pans.  Let rise in warm oven until doubled again (about 45 minutes).  Bake at 350 degrees for 30 minutes.

Makes two 1 1/2 pound loaves.

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Pesto Salmon

  • salmon fillets
  • pesto
  • Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

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Honey Roasted Pecans

  • 2 C pecan halves, shelled
  • 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

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Mexican Tortilla Pizza

  • 1 1/2 pounds ground beef
  • 1 sweet onion, chopped
  • flour tortillas
  • 20 oz. Ro-Tel diced tomatoes and green chilies, drained
  • 3 T diced fresh cilantro
  • 12 oz. shredded cheese

Brown beef in skillet, adding onion halfway through.  Drain.  Make flour tortilla recipe, rolling it to fit two large jelly roll pans.  Brush tortillas lightly with olive oil.  Bake 3 minutes at 400 degrees.  Spoon beef mixture over tortillas, then drained tomatoes, cilantro, and cheese.  Bake 10 more minutes.

Serve with salsa and sour cream.

Adapted from mensfitness.com

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