Wild Rice Soup

Recommendation from Tiffany

Notes:

I used the flour, even though it is crossed off
I used 1% milk instead of cream or half and half
I used 2 (4.6 oz) boxes of rice a roni wild rice
I cooked the chicken separate and added at the end

"PERFECTLY CHOCOLATE" Hot Cocoa

"PERFECTLY CHOCOLATE" Hot Cocoa

https://www.hersheys.com/recipes/recipe-details.aspx?id=5672

Prep Time:

2 Minutes

Ingredients

• 2 tablespoons sugar
• 2 to 3 teaspoons HERSHEY'S Cocoa
•  Dash salt
• 1 cup milk
• 1/4 teaspoon vanilla extract

Directions

Mix sugar, cocoa and salt in large mug.

Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.

Gradually add hot milk to cocoa mixture in mug, stirring until well blended.

Stir in vanilla. 1 serving.


VARIATIONS:

Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.

Total Calories: 240

	Amount Per Serving	%DV *
Saturated Fat	3.5g	18%
Cholesterol	20mg	7%
Sodium	150mg	6%
Total Carbohydrate	39g	13%
Sugars	37g
Calcium	0mg	30%
*Percent Daily Values are based on a 2,000 calorie diet.

Stove Top Mac-n-Cheese

Ingredients:
~Noodles
 ~2T butter
 ~2 Egg Whites
 ~1/2 cup milk
 ~1/2T dijon
 ~6 oz shredded sharp(mixed?) cheddar.

Directions:
 -Boil pasta, drain.
 -Melt butter in pot.
 -In a bowl combine egg whites, milk, mustard, s&p (to preference).
 -Pour into pot with butter.
 -Stir and add cheese.
 -Stir until creamy & add noodles.
 -Enjoy!

Hearty Whole Grain Crescent Rolls

3/8 C warm water
3/4 C buttermilk
1 T melted butter
1.5 T honey
.5 T sugar
1 tsp salt

1.5 C hard white wheat flour (normal whole wheat flour would probably work just fine)
1 T vital wheat gluten
1-1.5 C bread flour (I used all-purpose without any problems and without adding extra gluten)

.5 T yeast

1.5 T flax seed, divided
1.5 T unsalted, shelled sunflower seeds, divided
1.5 T sesame seeds, divided 
1 t poppy seeds, divided

1 egg white
1 T cold water
1 T uncooked oats

1. Combine warm water, sugar and yeast in a bowl and let yeast proof.

2. While yeast is proofing, combine 1 T each of flax, sunflower, and sesame seeds and 1/2 t of poppy seeds in a small skillet, reserving the remainder to top the rolls. Toast over meduim heat, stirring frequently, until fragrant and the sesame seeds start to turn a light golden color. 

3. Combine buttermilk, melted butter, honey and salt of the bowl of a heavy-duty mixer. Combine hard white wheat flour, vital wheat gluten and toasted seeds in a separate bowl and then add to yeast mixture and mix well. Add bread flour, 1/2 C at a time, until dough pulls away from the sides of the bowl and it barely sticks to your finger. At that point, mix in mixer for 5 minutes.

4. Spray a large glass or metal bowl with nonstick cooking spray. When dough is kneaded, turn dough into bowl and cover with a clean dish cloth. Allow to rise in a warm place until doubled, about1 hour. 

5. Lightly flour a work surface (or spray with nonstick cooking spray). Grease 2 cookie sheets.

6. When dough has risen, transfer to work surface and divide in half. Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Using a piza wheen, cut the dough into 12 equal wedges. **this made for rolls on the bigger side. I think even dividing the dough into three equal portions and then cutting those into 12 wedges each would make for a normal, maybe slightly small, roll.** Starting with the wide edge of each wedge, roll down to the point. Place on baking sheet andd form into a slight crescent. Repeat with remaining dough pieces. Cover and allow to rise until doubled, about 45 minites. When the dough has ten minutes left to rise preheat oven to 375.

7. Whisk together the egg white and water. Mix reserved seeds and oats in a small bowl. When the rolls are done rising, carefully brush tops of each with egg white mixture. Sprinkle evenly with seeds and bake 13-15 minutes or until barely golden on top. If possible, serve warm with butter.

Spinach-Stuffed Tilapia with Lemon-Chive Sauce

4 4-oz tilapia fish fillets, rinsed and patted dry
1 10-oz package frozen chopped spinach, thawed
1 beaten egg
1 C herb-seasoned stuffing mix, slightly crushed
2 T slivered almonds (I used cashews crunched into pieces)
Garlic Powder- maybe 1/2 tsp?
         Sauce Ingredients
1/3 C sour cream
1/3 C mayo
1 tsp dried thyme
1/2 tsp garlic powder
1 tsp lemon juice
1/2 tsp prepared mustard
1 T fresh chives
 
1. Thaw fish, rince and pat dry with paper towels. For filling, drain spinach; squeeze out excess liquid. In a medium bowl, combine spinach, egg, stuffing and nuts.
 
2. Spoon 1/4 of the filling onto the widest end of each fillet. Roll up, securing rolls with toothpicks. Bake in a 350 oven for 30-35 minutes.
 
3. Meanwhile, for sauce, in a small saucepan combine sour cream, mayo, thyme, lemon juice and mustard. Cook and stir over low heat until heated through (do not boil). Remove from heat. Fold the 1 T chives into the mixture and serve immediately over fish.