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
