Wednesday, October 12, 2011

Week SIX: Soft Pretzels, Chicken Stew and Banana Roll Ups

  • 1 cake of compressed yeast or envelope of dry yeast
  • 1 1/2 cups of warm water
  • 1 tablespoon sugar
  • 4 cups of flour
  • 1 teaspoon salt
  1. Preheat oven to 425°F. In bowl, dissolve cake of compressed yeast or envelope of dry yeast.
  2. Add water, sugar, salt and flour (enough so the dough is not sticky).
  3. Knead dough until smooth.
  4. On lightly floured board, cut off small pieces of dough. Roll in ropes and twist.
  5. Bake on a lined cooking sheet until golden brown.

  • 1.5 pounds cooked chicken (no bones)
  • 1 can chicken broth
  • 1 can vegetable broth
  • 3 cans of water
  • 2 tablespoons oil
  • 6 potatoes, chunks
  • 2 stalks celery chopped
  • 1 onion chopped
  • Green beans
  • Yellow beans
  • Carrots
  • Cabbage
  • Peas
  • Corn
  1. In a large pot, sauté the celery and onion in oil until soft. 
  2. Add broths, chicken and water (use chicken broth can to measure 3 cans of water). Bring to a boil, reduce heat to simmer.
  3. Add potatoes. Let simmer for about 30 minutes or until the potatoes are soft. 
  4. Add vegetables; any favorite will do, frozen or fresh.
  5. Simmer an additional 10 minutes until vegetables are tender.
NOTE: Corn starch can be added as a thickener.


  • 1 banana
  • 1 whole wheat tortilla
  • 1 tablespoon soy nut butter
  • 1 tablespoon melted chocolate chips 
  1. Melt chocolate chips in microwave for 30 seconds or until soft.
  2. Stir chocolate mixture with soy butter.
  3. Spread on to tortilla.
  4. Slice banana in half length wise, and put one half on tortilla.
  5. Roll up like a burrito.

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