For Julienne...

These are sooo yummy!


Croissant Rolls

1/2 c. butter, softened
1/2 c. warm milk
1/3 c. sugar
1/2 tsp. salt

Mix above ingredients until sugar is dissolved.

1/2 c. warm water to 1 Tbsp. yeast
1 egg, beaten

Mix together then add to above mixture.

Next add:
3 3/4 c. flour (a mix of wheat & white is fine-on Thanksgiving I think I used 1 1/2 c. wheat flour)

Stir until smooth. (I mix this in my kitchen aid with the dough hook & just let it beat at a lower speed until it appears smooth). Let raise until double in size, then roll out a circle and cut into eight pieces as  you would a pizza. Roll each slice from the longest side to the shortest size (croissant style). Place on a sprayed cookie sheet.

Bake for 13-15 minutes at 400 degrees.

Wonton Salad

1 Head of lettuce
3-4 chicken breasts cooled and cut (cubed or whatever)
2-3 green onions chopped (optional)
2-3 tablespoons sesame seeds (optional)
small can of water chestnuts (optional)
1/2 package of wonton skins fried, drained and broken (I bake mine)


Sauce: 1/4 C healthy oil
4 T sugar
s&p to taste
4 T white rice vinegar

Prepare lettuce, gently stir in chicken and additional optional ingredients and wonton skins.

In sep. bowl combine sauce ingredients. Pour over salad. Mix & serve.

Whit's Wheat Bread Take II

In breadmaker pan put:

2/3 C evaporated milk
2/3 C water
1 T oil
1 t salt

Add

2 C whole wheat flour
1 C white flour
2 T wheat gluten
1 T brown sugar
1 t rapid rise yeast

Bake on white bread 1.5 lb setting.

Low Fat Chicken Nuggets

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed

Preparation:

Preheat oven to 450 degrees.
Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture.
Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.

Chicken Lickin' Good Pork Chops

6 to 8 lean 1 inch thick pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken with rice soup

Mix flour, salt, dry mustard and garlic powder. Coat pork chops. Brown chops in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6 to 8 hours. (High 3 1/2 hours). Serve over rice or noodles.

Pork Chop Onion Rice Bake

6 pork chops
2 Tbs. shortening
1 cup uncooked rice
1 envelope onion soup mix (like Liptons)
1 (4 oz) can sliced mushrooms
hot water

Brown chops in shortening. Spread rice in bottom of a baking dish (9x13). Reserve 1 Tbs. of seasoning from onion soup mix. Sprinkle remaining seasoning over the rice. Drain mushrooms, reserve liquid. Distribute mushrooms over the rice. Add hot water to reserved mushroom liquid to equal 3 cups. Pour over rice. Arrange pork chops on top of rice mixture. Sprinkle chops with reserved seasoning. Cover tightly with foil and bake at 350 for 45 minutes to one hour. Remove foil and bake 10 minutes longer or until excess liquid evaporates.

This is a recipe I got from my grandma years ago. The pork chops are very tender!

Penny Casserole

My boys love this casserole. It's from Taste of Home

Here's the link: Penny Casserole

My substitutions: I use frozen shredded hashbrowns (thawed) in place of the red potatoes. (Equivalent amount)

I also use frozen petite peas.