minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce
br>Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the
Melt butter in soup pot.
Saute onions.
Add whole grain mix, stir.
Add chicken broth, stir. Bring to a boil. Simmer 45 minutes.
Add mixed vegetables and chopped meat. Simmer 15 minutes.
Steam green beans until crisp-tender and still bright green.
Remove the green beans & place under cold running water to stop the cooking process.
Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
Add the green beans & toss until evenly coated.
Season with salt & pepper.
Cook until heated through.
up of cream and the whole grain mustard. Using your wooden spoon
an use your choice of whole grains. I like rice flour
ool a little.
Cook lasagna according to package directions, drain
ook this portion of the recipe. I use a medium low
Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
Cook lasagna noodles about 6 minutes.
Combine cottage cheese with next five ingredients.
Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
Repeat layers.
Bake at 375 degrees for 30 minutes.
s Barilla Plus or Barilla Whole Grain (four ounces is about 1
n bottom.
Lay out lasagna noodle on plastic cutting board
opping of sauce. Cover the lasagna with thinly sliced roma tomatoes
ombine.
Add 3 cups whole wheat flour, and mix on
Place lasagna sheets in boiling water to
dd an overlapping layer of whole wheat lasagna noodles, broken to cover
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Preheat oven to 350.
Cream sugars,margarine(I use,\"I can't believe not butter Light\"),egg beaters, and vanilla in large mixing bowl.
Add water and beat on low speed until well mixed.
Stir in flour,baking soda, and salt.
Fold in oatmeal ( I use 1 box/8 packets \"Sturm's\" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
Stir until blended.
Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
Bake between 10 and 12 minutes.
Preheat oven to 350.
Cream butter and shortening.
Add sugars. Mix.
Add egg, water, and vanilla. Mix.
Add salt, cinnamon, baking soda, and powdered milk. Mix.
Add whole grain wheat flour, and ground oatmeal. Mix.
Add ground barley and ground flax. Mix.
Fold in old fashioned oats and raisins.
Drop by rounded tablespoon onto cookie sheets.
Bake 13 - 15 minutes.
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
Dissolve sugar, molasses and yeast in warm water.
Add salt and oil.
Beat in whole grain flours, using electric mixer.
Cover large area with 3 cups white flour.
Place beaten mixture in center and knead white flour until proper elasticity of dough is achieved.
Additional flour may be needed.
Divide the dough into 4ths.
Form into loaves.
Place in loaf pans.
Cover with damp towel.
Place in warm place and let rise.
Bake at 350\u00b0 for 45 minutes.
Remove from pans and cool.
0 mins.
For the lasagna, heat olive oil in a