Hummus Cucumbers (any kind will do, but hothouse cucumbers are de-lish) Chopped de-seeded tomatoes Chopped kalamata olives Feta cheese (Optional. I like to omit this.)
Serve with Toasted Pita, Baked Pita Chips, or (my favorite) Baked Lentil Chips. Or grab a spoon and dig in. Mmmmmm.
I was looking for a new pancake recipe the other day and I was going through all of my cookbooks and in a few of the ward recipe books that I have had recipes for whole wheat pancakes that you mix in a blender. I was highly skeptical, but I thought I would give one of them a try. Especially since it was in more than one cookbook (though the recipes were slightly different). We ended up liking them and have made them twice since. And best of all they are healthy.
In a blender, add: 1 cup milk 1 cup uncooked, unground wheat Blend for 4 to 5 minutes on high. Then add 1/2 more milk and blend to 1 to 2 more minutes. Add: 2 Eggs 2 TBSP. Oil 2 TBSP. Honey 2 tsp. baking powder 1/2 salt Blend on low for 1 to 2 min.
Been waitin' for this one! Discovered it today...it's dinner tonight! I had to make some substitutions based on what we had at home, but wow! Super fine recipe (per her usual...).
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
This is my new favorite dip. Ever.
