~whole wheat pizza dough~

servings 16 mini pizzas 

what you need: 

1 ½ cups of warm water

2 packets active dry yeast

1 tbsp. sugar

¼ cup extra virgin olive oil

1 tsp. kosher salt

2 cups whole wheat flour

2 ¼ cups all purpose flour (reserve ¼ cup for kneading)

Coat large bowl with oil and set aside.

Warm water to approximately 115 degrees and put in large bowl. Add yeast and let sit for about 5 minutes, until foamy. Whisk in sugar, oil and salt. Slowly add flour, stirring until dough comes together in sticky form. Place dough in oiled bowl; turn dough a few times in bowl until it’s completely covered in oil. Cover bowl in plastic wrap and let rise for about an hour, until the dough doubles in size.

Once the dough has proofed, place on floured surface and knead until completely smooth. For 2 family size pizzas, divide in half. If you want to make toddler-sized, individual pizzas, divide dough into 16ths.

Roll portions into balls and flatten into round, pizza shells. Layer each piece of dough between parchment paper, and place in resealable freezer bags. Take out individual shells as needed and bake from frozen.

Will keep in freezer for 3 months :) 

~breakfast casserole "bites"~

TIME: 25 MIN  / 12 INDIVIDUAL CASSEROLE “BITES”

what you need: 

2 pieces whole-wheat sandwich bread

8 eggs, farmers’ market or organic recommended

½ cup milk, any kind will work but we use whole milk in our house

salt and pepper, to taste

4 oz grated cheese, organic sharp cheddar recommended

½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended

Also need: Foil muffin holders for baking

what to do:

Preheat the oven to 350 degrees F

Distribute 12 foil muffin holders into a muffin baking pan. 

(If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.) 

Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).

In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. 

Add a few dashes of salt and pepper if desired.

Evenly distribute the egg mixture into each muffin cup. 

**It’s okay if the bread pieces float to the top**

Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.

Bake at 350 for 15 minutes or until eggs are set. 

Enjoy or freeze (in-between sheets of wax paper) for another day!

~all natural homemade "Gatorade"~

Recipe: Homemade “Gatorade”

Ingredients

2 lemons + 1 lime, juiced 

(can use all lemons or limes, should have about 1/3 cup juice)

1/3 cup honey

1/4 tsp sea salt

1 tsp dolomite powder, or 1 calcium tablet, crushed 

(optional, adds calcium)

3+ cups filtered water

Instructions

Combine juice, honey, salt, and optional calcium in a quart-sized (32-oz) jar with a tight-fitting lid.

Add enough water to make 1 quart. Shake well, enjoy. Store leftovers in the refrigerator.

Copyright © Katy Carter, 2011

~roasted organic chicken and tomatoes~

total time: 20 min / makes 4 servings

what you need: 

1 1/2 teaspoons canola oil

1 small onion, minced

2 teaspoons curry powder

2 cups cooked lentils (rinsed)

14 ounces organic diced tomatoes, preferably fire-roasted

2 pounds organic precooked rotisserie chicken breast, bone and skin discarded, diced

1/4 teaspoon salt, or to taste

1/4 cup organic plain low-fat yogurt

what to do: 

heat oil in a large heavy saucepan over medium-high heat

add onion & cook, stirring, until softened but not browned

(3 to 4 minutes)

add curry powder and cook, stirring, until combined with the onion (20 to 30 seconds)

stir in lentils, tomatoes, chicken and salt and cook, stirring often (heated thoroughly) 

remove from the heat and stir in yogurt

Serve immediately!!!

~triple layer chocolate pie~

time: 15 min plus refrigerating / 8 servings

what you need:

2 cups cold milk 

(6oz) chocolate pie crust

2 bxs (3.5oz) chocolate instant pudding

8 oz thawed whipped cream

what to do! 

beat pudding mix and milk w/ wire whisk (2 min) 

mixture will be THICK 

spoon 1-1/2 cups onto pie crust

ADD ½ whipped topping to remaining pudding

stir until well blended 

spread over pudding layer

top with remain whipped topping

refrigerate 4 hours

store in refrigerator

~brown sugar picnic ham~

what you need:

2 cups brown sugar

1 picnic ham  

what to do:

start with 1.5 cups brown sugar on bottom of slow cooker

place ham on top

 score ham across top

½ cup brown sugar on top of ham

cook 8 hrs on low

~herb crusted flank steak~

I haven't personally tried this recipe yet - I found it on the South Beach Diet website so I'm thinking it must be healthy as well as tasty! I will keep you posted on how it works out for me :) 

time: 20 min / serves: 4

what you need: 

1 pound flank steak, visible fat removed 

1/4 teaspoon salt 

1/2 teaspoon tarragon 

1/2 teaspoon garlic, minced 

1/4 teaspoon freshly ground pepper 

2 tablespoons Dijon® mustard 

1/4 cup whole wheat bread crumbs 

1 tablespoon fresh parsley, chopped 

what to do: 

preheat broiler and pan

combine salt, tarragon, garlic, pepper, and Dijon must in a sm bowl

spread half this mixture onto one side of the meat

broil mustard side up, about 4 inches from the heat for 4 minutes turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes

combine bread crumbs and parsley, pat evenly on meat

broil 1 minute more

let stand 5 minutes

slice steak thin diagonally across the grain