Mint & Parsley Couscous Salad with Lemon Dijon Vinaigrette

1 cup of prepared, cooled couscous

½ cup of chopped parsley

½ cup of chopped mint

½ cup of fine chopped cherry tomatoes

1 cup of fine chopped sweet pepper

1 cup of fine chopped cucumber

Lemon Dijon Vinaigrette (Click here for recipe)

1.  Mix all the ingredients together and refrigerate for 2-6 hours before serving.

Nutrition Facts
Servings: 6
Amount per serving
Calories	128
% Daily Value*
Total Fat 8.7g	11%
Saturated Fat 1.3g	7%
Cholesterol 0mg	0%
Sodium 20mg	1%
Total Carbohydrate 11.4g	4%
Dietary Fiber 2g	7%
Total Sugars 3.1g
Protein 2.3g
Vitamin D 0mcg	0%
Calcium 29mg	2%
Iron 2mg	8%
Potassium 186mg	4%

Crockpot Irish Stew with Stout

3-4 lbs of beef stew meat
4 pieces of bacon
1tbsp of flour
2 tsp of thyme
1 tsp of rosemary, crushed
2-3 bay leaves
3 cloves of garlic crushed
1 shallot, chopped
1 ½ cups of carrots, chopped
3 stalks of celery, chopped
1 ½ cups of sliced mushrooms
1 ½ cups of stout
3 cups of beef broth
Salt and pepper to taste

1.     Cook bacon in a large pan until crispy.  Once cooked, place bacon on a plate lined with paper towel and drain most grease from pan.

2.    Toss stew meat with flour, salt, pepper and 1tsp of thyme.

3.    Brown meat in medium-high to high pan and add shallots, mushrooms and garlic.  Cook until meat is brown and shallots are soft.

4.    Add stout and deglaze pan.  Cook until stout boils.

5.    Add beef & stout mixture, crumble bacon and remaining ingredients to crockpot.  Cook on low for 8-9 hours or high for 4-5. Add salt and pepper if needed.

Nutrition Facts
Servings: 6
Amount per serving
Calories	517
% Daily Value*
Total Fat 16.8g	22%
Saturated Fat 7.3g	37%
Cholesterol 201mg	67%
Sodium 903mg	39%
Total Carbohydrate 67.4g	24%
Dietary Fiber 1.8g	6%
Total Sugars 2.6g
Protein 70.4g
Vitamin D 63mcg	315%
Calcium 32mg	2%
Iron 7mg	36%
Potassium 383mg	8%

Lemon Dill Cheesy Breadsticks

1 ¼ cups on unbleached white flour PLUS approx. ¼ cup
1 tsp of honey
1 ½ tsp baking powder
½ tsp salt
2 tsp of Epicure’s Lemon Dilly Dip Mix
½ cup of grated cheddar
⅔ cup milk
2 tbsp of olive oil

1.     Preheat oven to 450 degrees

2.    Combine first 6 ingredients and stir

3.    Add milk to form a soft dough

4.    Gently knead on a floured surface adding more flour if needed

5.    Shape into a flat rectangle and cut into sticks. (Makes about 10)

6.    Place on a lined cookie sheet and brush with oil

7.    Bake for 12-14 minutes

Nutrition Facts
Servings: 4
Amount per serving
Calories	181
% Daily Value*
Total Fat 12.4g	16%
Saturated Fat 4.5g	23%
Cholesterol 18mg	6%
Sodium 413mg	18%
Total Carbohydrate 13.7g	5%
Dietary Fiber 0.5g	2%
Total Sugars 3.3g
Protein 5.6g
Vitamin D 0mcg	1%
Calcium 239mg	18%
Iron 1mg	3%
Potassium 231mg	5%

 

 

Crockpot Ground Chicken and Vegetable Soup

2 lbs of ground lean chicken
1 cup of chopped carrots
1 cup of chopped celery
½ cup of chopped onion
2 tsp of garlic powder
1 tsp of basil
1 tsp of oregano
1 tsp of thyme
½ tsp of dill
Salt and pepper to taste
6 cups of low sodium chicken or vegetable broth

 

1.     Season chicken with salt and pepper and brown in a medium-high pan

2.    Once browned add all ingredients including the chicken into the Crockpot

3.    Cool on low for 7-9 hours or on high for 4-6 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	257
% Daily Value*
Total Fat 9.5g	12%
Saturated Fat 3.1g	15%
Cholesterol 107mg	36%
Sodium 957mg	42%
Total Carbohydrate 5.1g	2%
Dietary Fiber 1.2g	4%
Total Sugars 2.5g
Protein 36.1g
Vitamin D 0mcg	0%
Calcium 34mg	3%
Iron 2mg	11%
Potassium 342mg	7%

 

Stuffing Bread (Breakmaker)

1 cup of water
3 tablespoons of olive oil
2 tbsp of honey
1 1/2 teaspoons of salt
1 tsp of poultry seasoning
1 tsp of thyme
1 tsp of dried chives
½ tsp of celery seed
½ cup of whole wheat flour
2 and ½ cups unbleached white flour
½ tbsp of bread maker yeast

1.     Place first 11 ingredients in this order in your bread maker OR the order recommended by the makers of your maker.

2.    To make and bake put maker on bread setting or follow instructions for white bread in your bread makers handbook.  Takes about 4 hours.

OR

3.    Put maker on dough setting and press start.  It takes about 2 hours to make.

4.    Stretch out dough into flat rectangle or circle.

5.    On a cookie sheet line with parchment paper form dough into a loaf and cover with damp towel to rise for 30-35 minutes.

6.    Preheat oven to 350 and bake uncovered for 30-40 minutes until it’s a nice golden brown.

 

*To make dried cubes for stuffing: Cut bread into cubes and dry in a 300 degree oven for about 30 minutes on a cookie sheet

 

Herbed Focaccia Bread

2/3 cup of water
½ tsp of honey
½ tsp of salt
3 tbsp of olive oil
½ tsp of oregano, dried
½ tsp of basil, dried
½ tsp of rosemary, crushed
2 cups of unbleached white flour
1 tsp of bread maker yeast

 Topping

 1 tbsp of olive oil

½ tsp of rosemary, crushed
½ tsp of sea salt

1.     Place first 9 ingredients in this order in your bread maker OR the order recommended by the makers of your maker.

2.    Put maker on dough setting and press start.  It takes about 2 hours to make.

3.    Punch down dough on a floured surface and shape into a rectangle 1/2 -1 inch thick.

4.    Let rise covered under a damp towel for 40 minutes in a warm place.

5.    Preheat Oven to 400 degrees.

6.    Drizzle with oil and sprinkle with salt and rosemary.

7.    Bake for 15 minutes uncovered.

Crockpot Ranch Chicken

8-12 boneless, skinless chicken thighs or a pound of browned ground chicken

RanchSeasoning (Click for the recipe)
1/3-1/2 cup of water
4 oz of cream cheese

1.     Place chicken thighs/ground chicken in Crockpot

2.    Sprinkle chicken with ranch seasoning

3.    Pour water into Crockpot

4.    Cook on low for 6-8 hours or on high for 3-4 hours

5.     ½ hour before serving stir in cream cheese

6.    Serve on rice or pasta with your favorite vegetable.

Yogurt Ranch Dip

Ranch Seasoning (click here for the recipe)
1 and ½ cups of plain yogurt (we like Olympic 2%)
½ cup of mayonnaise

1.     Mix Ranch Seasoning with yogurt and mayonnaise.

2.    Refrigerate for about 2 hours before serving with vegetables

Nutrition Facts
Servings: 6
Amount per serving
Calories	121
% Daily Value*
Total Fat 7.7g	10%
Saturated Fat 1.8g	9%
Cholesterol 11mg	4%
Sodium 352mg	15%
Total Carbohydrate 7.4g	3%
Dietary Fiber 0.1g	0%
Total Sugars 3.6g
Protein 6.1g
Vitamin D 0mcg	0%
Calcium 62mg	5%
Iron 0mg	1%
Potassium 93mg	2%