LUNCH MEAL RECIPES

LUNCH MEAL RECIPES

Whole Wheat Bread

Makes 5-8” loaves

7 C whole wheat flour (grind your own if you have a wheat grinder)

2/3 c vital wheat gluten

2 ½ T instant yeast

5 c steaming hot water (120 – 130)

2/3 C. oil

2 T salt

2/3 C honey or 1 c sugar

2 ½ T bottled lemon juice

5 C whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook.

Add water all at once and mix for 1 minute; cover and let rest for 10 minutes

(This is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off, put dough onto oiled countertop; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

With the bread you can make

Peanut butter Sandwiches

Peanut butter & Jelly Sandwiches

Chicken Salad Sandwiches

Canned chicken

Mayonnaise

Lemon Pepper, salt pepper

Onions if you like them

Tuna Sandwiches

Tuna

Mayonnaise

Pickles

Onions

Salt and Pepper

Macaroni & Cheese

Top Ramen

Canned Soups & Stews

Dehydrated vegetables can be substituted for fresh vegetables refer back to my tables in previous post for conversion rates

Beef Stew

2 T coconut oil

2 medium onions

1 medium bell pepper

4 cloves garlic

2 lbs boneless beef cut into 1/2”cubes

1 bay leaf

1 tsp dried Oregano

½ tsp tried thyme

½ tsp black pepper

1 tsp sea salt

1- 16 oz can tomatoes with juice

2 cups beef broth

8 oz corn or 2 ears corn on the cob

8 oz winter squash, peeled and seeded cut into 1 in cubes or smaller

8 oz boiling potatoes peeled & cubed

1 large sweet potato peeled & cubed

In heavy 6 qt Dutch oven heat the oil over medium heat. Add the onions, green pepper and garlic, cook stirring until the onions are transparent, about 5 mins. Add the meat, bay leaf, oregano, thyme, black pepper and salt cook stirring a few times about 5 mins

Add to the blended tomatoes and beef broth and bring to a boil. Add corn squash, potatoes and sweet potatoes and cook until tender.

Chicken Stew serves 6-8

2 lbs boneless chicken cut into 1” cubes

2 large onions quartered and cut into ½” slices

1 cup baby carrots or 2 large carrots cut into 1” cubes

3 medium potatoes cut into 1” cubes

3 ½ cups chicken broth

1 tsp celery seed or 6 cut up celery stalks

1 tsp thyme

½ tsp black pepper

Sea salt to taste

8 oz mushrooms

1 cup corn

1 cup peas

Optional add egg noodles

Combine all ingredients, except peas, in the slow cooker or crock pot stir well

Cover and cook on low for 6 to 8 hours until chicken is done and vegetables are tender; stir in peas and egg noodles the last 30 minutes