Laura's Whole Wheat Bread

3 1/2 cups water
2 eggs
1 cup honey
1 cup oil (can use 1/2 oil and 1/2 applesauce)
8 cups whole wheat flour

Mix and let soak for at least one hour up to overnight.

Add:
1 cup hot water + 4 Tbsp. yeast
4 tsp. salt
4-6 cups whole wheat flour

Knead in bosch for 8 minutes. Let rise until double. Punch down. Rise again and punch down. Divide into 5 loaves and roll out. Put in pans and let rise until double. Bake at 350 for 30 minutes.

Chicken Azteca

2 cans black beans
2 cups frozen corn
4 chicken breasts
1 tsp. cumin
1 Tbsp. dried onions
1 clove garlic, minced
3-5 drops tobasco sauce
2 cups salsa
8 oz. cream cheese

Combine beans, corn, garlic, cumin, tobasco, onions, and half the salsa into slow-cooker; add chicken; pour remaining salsa over the top.Cover & cook on HIGH for 2-3 hours or 4-6 hours on LOW, until chicken is tender and cooked through. Remove chicken, cut into bite-size pieces, and add back into cooker. Add cream cheese & cook until cheese melts enough to stir into the sauce (10 minutes). Serve chicken and sauce over cooked rice, top with shredded cheddar cheese.

Grilled Lemon-Soy Salmon

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
1 1/2 tablespoons low-sodium soy sauce
1/2 teaspoon salt
1 1/2 teaspoons olive oil
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
Sliced green onions (optional)

Combine the first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 40 minutes, turning once.
Prepare grill.
Remove fish from bag, and reserve marinade. Place fish on grill rack coated with cooking spray, skin side down; grill 5 minutes. Brush fish with reserved marinade; discard remaining marinade. Lightly coat fish with cooking spray. Turn fish over; grill 3 minutes or until fish flakes easily when tested with a fork. Garnish with onions, if desired.
*Make sure to coat the fish with cooking spray before turning it so it won't stick to the grill.

Grilled Chicken with Italian Salsa

Salsa:
2 1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/2 teaspoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
Chicken:
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
To prepare chicken, preheat grill.
Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.

*This is a great summer dish with fresh tomatoes and herbs

Spicy Chicken-Rice Bowl

1 1/2 cups uncooked long-grain rice
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 tablespoons red curry paste (I use less, this much makes it VERY spicy)
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1 rotisserie chicken or 2 cups cooked chicken
1 1/2 cups fresh steamed green beans, cut into 1-inch pieces
1/2 red bell pepper, cut into thin strips, lightly sauteed
1/4 cup chopped fresh cilantro
Lime wedges

1. Prepare rice according to package directions.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Braised Chicken Thighs With Carrots and Potatoes

1 medium onion, halved lengthwise and sliced
4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup chicken broth
1/4 cup white wine
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 skinned chicken thighs (you can also use chicken breasts, just has a little less flavor)

*Substitute an extra 1/4 cup chicken broth in place of the wine, if you prefer.

Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots. Combine 3/4 teaspoon salt, 1/4 teaspoon pepper, broth, and next 3 ingredients. Pour broth mixture over vegetables. Combine paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; rub evenly over chicken thighs, and arrange on top of vegetables.
Cover and cook on LOW 8 hours or until chicken and vegetables are tender. Garnish, if desired.

*I also like to thicken the liqued at the end, add a little lemon juice and make a gravy out of it.

Crockpot Lentil Soup

2 Cups Lentils
1 to 1 1/2 cups diced ham
1 chopped onion
1 bay leaf
3 ribs celery, chopped
1 cup carrots, chopped
2 cloves garlic, minced
seasoned salt and pepper to taste
6 chicken bullion cubes

Combine all ingredients with 2 quarts of water in slow cooker. Cook on low 8 hours or high 6 hours. Adjust seasonings to taste.

French Bread

3 cups warm water
3 Tbsp. sugar
2 Tbsp. yeast
1 Tbsp. salt (I actually use a lot less -- maybe 1/2)
3 Tbsp. oil
7-8 cups flour

Place warm water in mixer or bowl. Add sugar, yeast, oil, and salt. Add 3 cups flour (I usually use 1 or 2 cups whole wheat). Stir until smooth. Add rest of flour. Dough should be soft but not sticky. Let rest 10 minutes. Stir down. Repeat 5 times. Turn on floured board. Divide into 4. Let rest 10 minutes. Shape into loaves and place in french loaf pans or on cookie sheet that has been greased and sprinkled with cornmeal. Slash tops diagonally 3 or 4 times with sharp knife. Can brush with egg white (for a harder crust) and sprinkle with sesame seeds if desired. Let rise until doubled. Bake at 375 for 20 minutes.