Ok I changed the background. Hope no one minds!!!
1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup) (I actually chopped it, cuz I don't like that big of a chunk)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup Barbecue sauce
4 whole wheat tortillas (I actually made 6)
1 cup shredded cheddar cheese
Cook and stir veggies in large nonstick skillet on med-high heat 3 min. Add chicken: cook and stir 3-4 min or until no longer pink. Stir in bbq sauce: cook on med. heat 3 min. or until chicken is done, stirring occasionally. Spoon chicken mixture down centers of tortillas: top with cheese. Roll up. Enjoy!!
I just made this for the first time tonight and it was delicious! I made it with corn on the side.
Saturday, May 16, 2009
Tuesday, May 12, 2009
whole wheat bread
Ingredients:
8 cups whole wheat flour2 packages Active Dry Yeast or Rapid Rise Yeast2 1/2 teaspoons salt1 1/2 cup milk1 1/2 cup water1/4 cup honey1/4 cup vegetable oil
Directions:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Makes two loaves
8 cups whole wheat flour2 packages Active Dry Yeast or Rapid Rise Yeast2 1/2 teaspoons salt1 1/2 cup milk1 1/2 cup water1/4 cup honey1/4 cup vegetable oil
Directions:
In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12- W 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2- W 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375:F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Makes two loaves
Thursday, May 7, 2009
Peanut Butter Bars
1 spray(s) cooking spray
1 1/3 cup(s) all-purpose flour
1/3 cup(s) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/2 cup(s) quick cooking rolled oats, do not use instant
3/4 cup(s) reduced-fat peanut butter
3/4 cup(s) packed light brown sugar
1/2 cup(s) sugar, granulated
1/2 cup(s) light butter, from a stick, softened
2 large egg(s)
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk, Icing
3 tbsp reduced-fat peanut butter
1 1/2 tbsp light butter, from a stick
2/3 cup(s) powdered sugar
1 tbsp fat-free skim milk
Instructions
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.
1 1/3 cup(s) all-purpose flour
1/3 cup(s) whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 1/2 cup(s) quick cooking rolled oats, do not use instant
3/4 cup(s) reduced-fat peanut butter
3/4 cup(s) packed light brown sugar
1/2 cup(s) sugar, granulated
1/2 cup(s) light butter, from a stick, softened
2 large egg(s)
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk, Icing
3 tbsp reduced-fat peanut butter
1 1/2 tbsp light butter, from a stick
2/3 cup(s) powdered sugar
1 tbsp fat-free skim milk
Instructions
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking spray.
Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely. Cut into 24 bars. Yields 1 bar per serving.
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