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    Archived pages: 939 . Archive date: 2014-01.

  • Title: The September issue of Kernels is here | Wheat Foods Network
    Descriptive info: The September issue of Kernels is here.. 09/10/2012.. We are pleased to present the latest issue of.. Kernels, our e-magazine.. In this issue we focus on the health benefits of grains and we tackle the current myths and misinformation about wheat and carbohydrates.. Also, we’ll tempt your taste buds with two delicious, hearty soups.. Finally, Wheat Growers Corner adds to your baking expertise with our primer on the different kinds of flour and their uses.. Enjoy!.. ShareThis..

    Original link path: /newsroom/2012-09-10/september-issue-kernels-here
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  • Title: In Focus: Gluten-Free | Wheat Foods Network
    Descriptive info: The Gluten-Free Diet: Medically Required or Just a Fad?.. Author:.. Shelly Asplin, MA, RD, LMNT.. 06/26/2012.. Does it seem that at every turn someone new is following the gluten-free diet? It is true that many people are following the gluten-free diet as a fad.. But for those with celiac disease (CD) or non-celiac gluten sensitivity (NCGS), the gluten-free diet is a medical requirement.. To read the complete article, available on the Bean Institute website, click.. here.. Investigate carefully before going gluten free.. Judi Adams.. 06/14/2012.. Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.. Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.. Read more.. Research Update: Consensus on Celiac Disease and Gluten Related Terms.. The Gluten Free RD.. 03/06/2012.. Rachael Begun, The Gluten-Free RD, highlights consensus within the scientific community on definitions related to celiac disease.. Click.. here.. to link to the information.. Avoiding Gluten Is Getting  ...   estimated 1% of Americans who have celiac disease.. New research has also identified some with less serious gluten sensitivities who don’t test positive for a wheat allergy and who don’t meet the full criteria for having celiac disease.. University of Maryland Center for Celiac Disease Research.. In the Kitchen.. Gluten-free bread keeps best in the refrigerator or freezer.. Put individual slices in a ziplock bag and reheat in the microwave for 15-20 seconds.. Gluten-Free: Help or Hype?.. Tips for Dining Out.. Always carry emergency food such as dried fruit and nuts.. Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?.. 11/01/2011.. Journal of the American Dietetic Association.. I.. t seems to be the latest rage, with many celebrities promoting the gluten-free lifestyle, a multitude of books being published, and countless numbers of articles appearing in the press about the supposed benefits of a gluten-free diet.. Searching the Internet for information on “gluten-free diet and weight loss” returns over five million hits.. « first.. ‹ previous.. 1.. 2.. 3.. 4.. next ›.. last »..

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  • Title: In Focus: Gluten-Free | Wheat Foods Network
    Descriptive info: Food and Drug Administration.. Grain Foods Foundation.. Celiac Disease Awareness.. Courtesy of the College of American Pathologists and Answers TV.. While Celiac disease is growing more and more common, pathologists agree that if you are tested early and can make the appropriate adjustments to your diet, the negative effects of celiac disease can be off-set that much sooner.. Try experimenting with unique gluten-free foods like quinoa, buckwheat, and millet.. Does Going Gluten-Free Make You Lose Weight?.. Articles.. Articles.. Education Resource Category:.. Industry.. Submitted by dmangan on Thu, 10/13/2011 - 10:59pm.. Gluten and the Diet.. Gluten and the Diet.. A look at the claims and facts surrounding gluten from the Wheat Foods Council.. General.. Should You Go G-Free?.. 05/01/2011.. The Zied Guide.. Going gluten-free (avoiding foods that contain this certain type of protein) has become a popular trend over the last few years.. While many who cut gluten out of their diets do so because of sensitivities or because they’ve been diagnosed with Celiac Disease, others have begun to do so because they think it will help them cut calories and lose weight, or even get  ...   flours that have less protein content in order to make better quality bread.. Wheat gluten isn’t bad – in fact, it’s essential to making many of the great wheat products available today.. However, an estimated 1 percent of the population has celiac disease, which is also known as gluten intolerance, and an additional 6 percent are thought to be gluten-sensitive.. Is a Gluten-free Diet for Everyone? Should I Be On It?.. 06/30/2011.. Cancer Dietitian.. Here's a topic that was suggested to me by my cousin, a speech therapist in Sacramento.. She says, "I'd like to hear your thoughts on the gluten-free diet.. The latest trend it seems-here in CA.. And I keep hearing that some parents whose kids have autism are putting them on a gluten-free diet.. " A good question! It seems that a lot of people have decided that eating a gluten-free diet is going to be the cure to all their problems.. Or maybe just some of their problems! So you might wonder, should I follow a gluten-free diet too? Here are the basics on eating gluten-free and if it's for you..

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  • Title: In Focus: Gluten-Free | Wheat Foods Network
    Descriptive info: Is Gluten-Free Just A Fad? (David Katz, M.. D.. ).. 07/25/2011.. Huffington Post.. There is a sizable, but still decidedly minority population that can benefit in terms of feeling better by excluding gluten, entirely or mostly, from their diets.. There is a population -- an order of magnitude smaller -- for which it is vital to do so, and potentially even a matter of life and death.. For everyone else, going gluten-free is at best a fashion statement.. Now, let's mill the details.. A Glimpse at Gluten-Free Food Labeling.. 08/02/2011.. Food and Drug Administration.. Eating gluten doesn’t bother most consumers, but some people with celiac disease have health-threatening reactions, says Stefano Luccioli, M.. , a Food and Drug Administration (FDA) allergist and immunologist.. They need to know whether a food contains gluten.. FDA has been working to define “gluten-free” to: (1)  ...   the 2008 deadline, the FDA is finally getting serious about defining what “gluten-free” means on food labels.. 09/12/2011.. Health Castle.. It seems like everywhere you look these days someone is on a gluten-free kick.. There are also a lot more gluten-free products on supermarket shelves, as well as gluten-free diets and cookbooks.. Recently, my search for "gluten-free diet" in the Books section on Amazon.. com returned more than 3,000 results! While an allergy to gluten - the protein found in wheat - does exist (called celiac disease), it appears that many people are trying out gluten-free eating as a way to lose weight.. We have not found studies that support a gluten-free diet as a weight-loss diet.. 09/13/2011.. The Gourmet Nutritionist.. When I meet people living a gluten-free lifestyle, I always ask them why they’ve given up wheat, bulgur, rye and barley..

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  • Title: Breakfast and Brunch | Wheat Foods Network
    Descriptive info: Breakfast and Brunch.. Cracked Wheat Cereal.. Ingredient List:.. 1 1/2 cups water.. 1/8 teaspoon salt.. 3/4 cup cracked wheat.. Directions:.. In a small saucepan, bring water and salt to a boil.. Quickly stir in the cracked wheat and continue to stir to prevent lumps.. Reduce heat to simmer, cover and cook about 15 minutes.. Stir occasionally.. Serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.. Servings: 4, 4-ounce.. Cinnamon Apple Couscous.. 1 16-ounce can apples, pears or other fruit, divided.. 1 tablespoon butter.. 1, 10 ounce package couscous (7/8 cup).. 3 tablespoons sugar.. 1/2 teaspoon cinnamon, or to taste.. Directions:.. Drain fruit, reserving juice.. Pour juice into measuring cup and add water to equal 2 cups.. Prepare couscous according to package directions using the fruit juice and butter.. Dice fruit; add to couscous.. Combine sugar and cinnamon and mix with couscous.. Place in serving bowl and sprinkle with additional cinnamon, if desired.. Serve at room temperature or chilled.. Servings: 6.. Calories/Serving: 271.. Breakfast Couscous.. 2 cups hot 1% or fat-free milk.. 1 cup Couscous.. 1 cup raisins, soaked in water and drained.. Honey to taste.. Add Couscous to hot milk and let stand 5 minutes.. Stir in raisins and honey to taste.. Servings: 8.. Calories/Serving: 193.. Nutrition: One serving prepared with fat free milk and 1 tablespoon honey provides approximately: 193 calories, 6 g protein, 44 g carbohydrates, 2 g fiber, 0 g fat, 1 mg cholesterol, 4 mcg folate, 1 g iron, 34 mg sodium.. Source: Wheat Foods Council.. Breakfast Bread Pudding.. Ingredients:.. 1/2 cup all purpose flour.. 1 1/2 cups fat-free milk.. 1 tablespoon sugar.. 1/2 teaspoon vanilla.. 1/2 teaspoon salt.. 1 teaspoon cinnamon.. 1/2 teaspoon nutmeg.. 6 large eggs.. 10 slices French bread, (1-inch  ...   tablespoons sugar|.. 2 1/2 teaspoons baking powder.. 1/4 teaspoon salt.. 1/3 cup firm margarine or butter.. 2 large eggs, beaten, reserve 1 tablespoon.. 1/4 cup reduced fat sour cream.. 1/2 cup dried apricots, chopped.. 1 tablespoon milk, 2%.. Streusel Mix:.. 1 tablespoon margarine or butter, melted.. 3 tablespoons brown sugar.. 1 tablespoon quick-cooking oats.. 1 tablespoon flour.. Directions: Preheat oven to 350°F.. In medium bowl, mix together flour, oats, sugar, baking powder and salt.. Using pastry blender or two knives, cut margarine into dry ingredients, until mixture looks like fine crumbs.. Stir in eggs, sour cream, apricots and milk.. Quick Raisin Granola Breakfast Rolls.. Appetizers and Snacks.. 1 cup Raisin Bran cereal.. 1 cup granola*.. 1 ½ cups water, room temperature (80°F).. 2 tablespoons unsalted butter, room temperature.. 2 tablespoons brown sugar.. 1 tablespoon honey.. 1 tablespoon ground cinnamon.. 2 tablespoons nonfat dry milk powder.. ½ cup buttermilk, room temperature.. 1 teaspoon salt.. 2 ½ cups King Arthur Unbleached Bread Flour.. 1 1/3 cups King Arthur White Whole Wheat Flour.. ½ cup California Raisins.. 2 ¼ teaspoons Fleischmann’s Active Dry Yeast.. Topping:.. 1 cup granola.. 1 egg white, beaten *.. Quaker Natural Granola with Oats, Honey Raisins.. Directions.. Strawberry Pecan Coffee Cake.. 1 cup fresh or frozen whole strawberries, cut into pieces.. 3 tablespoons brown sugar, packed.. 1/2 cup all-purpose flour.. 1/2 cup whole wheat flour.. 1/3 cup granulated sugar.. 1/2 teaspoon baking powder.. 1/4 teaspoon baking soda.. 1/2 cup light sour cream.. 2 tablespoons butter or margarine, melted.. 1 teaspoon vanilla.. 1 large egg.. 1/4 cup pecans, chopped.. Icing:.. 1/4 cup confectioners’ sugar.. 1 1/2 teaspoons milk, low-fat.. 1/4 teaspoon vanilla.. Preheat oven to 350 degrees F.. If using frozen strawberries, thaw and cut into pieces.. Combine with brown sugar and set aside.. Spray an 8” round cake pan with cooking spray..

    Original link path: /category/recipe-categories/breakfast-and-brunch?page=1
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  • Title: Sides | Wheat Foods Network
    Descriptive info: Sides.. Multi-Grain Pilaf.. Heart Healthy Recipes.. 2 teaspoons vegetable oil.. 1/2 cup dry bulgur.. 1/4 cup dry white long-grain rice*.. 1/4 cup dry pearled barley.. 1 tablespoon dry chicken bouillon.. 2 cups hot water.. 1/4 cup coarsely grated carrots.. 1/4 cup chopped green onions.. 1/4 cup frozen peas.. 1/2 cup sliced almonds, natural (optional).. Add oil to wok or skillet and heat on medium-high.. Add grains and sauté 7 minutes, stirring occasionally.. Dissolve bouillon in hot water and stir into grains; add carrots and onions.. Cover, reduce heat and simmer 25 to 30 minutes.. Stir occasionally until liquid is absorbed and grains are tender.. Add frozen peas 5 minutes before end of cooking time.. Remove from heat, let stand 5 minutes and fluff with fork.. Garnish with almonds.. *Do not substitute with minute or brown rice.. Servings: 4.. Calories/Serving: 232.. Mexican Bulgur.. 2 tablespoons butter.. 1 cup bulgur wheat, dry.. 1 medium onion, chopped.. 1 cup celery, thinly sliced.. 1/2 cup red bell pepper, diced.. 3/4 teaspoon ground cumin.. 1 teaspoon chili powder.. 2 1/4 cups beef broth or water.. salt and pepper to taste.. Melt butter in skillet over medium heat.. Add dry bulgur and chopped onion.. Cook until onion is limp and bulgur is golden.. Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes on medium heat.. Stir in beef broth or water and bring to a boil.. Reduce heat; simmer for 20 minutes or until all liquid is absorbed.. Salt and pepper to taste.. Calories/Serving: 130.. Mediterranean Bulgur Salad.. 3/4 cup bulgur wheat, dry.. 1 cup lentils, dry – rinsed and drained.. 2 tablespoons garlic flavored olive oil.. 1 cup sliced green onions.. 1 small red or yellow pepper, cleaned cut into ½-inch squares.. 3 cups lightly packed spinach leaves, deveined cut into thin strips.. 2 teaspoons dried dill weed.. 8 ounces plain, nonfat yogurt.. 1/2 cup sliced almonds, toasted**.. Preheat oven to 350°F.. Cover bulgur with 2 cups boiling water, set aside for 30 minutes.. In a 1-quart saucepan, simmer lentils in 2 cups water for 20 minutes.. Drain.. Heat oil in a large skillet over medium heat and sauté onion and pepper squares 5 minutes.. Thoroughly drain bulgur; mix with lentils and add to skillet.. Stir well and cook 5 minutes.. Add spinach and cook 3 minutes.. Stir in yogurt and heat thoroughly.. Salt and pepper to taste and sprinkle with almonds.. Serve immediately.. Dressing Balls.. 1 cup margarine light.. 1/4 cup dried celery flakes (1/2 cup fresh celery, chopped fine).. 1/4 cup dried onion flakes (1/2 cup fresh onion, chopped fine).. 1 tablespoon dried parsley flakes (2 tablespoons fresh, chopped).. 1/2 cup chopped red sweet pepper.. 8 cups dried bread cubes, ½-inch cubes.. 2 - 10.. 25 ounce cans of French  ...   left over marinade.. Cool vegetables, toss with remaining marinade, couscous and cheese.. Calories/Serving: 306.. Couscous and Corn Salad.. 1 10-ounce box couscous.. 3/4 cup canned dark red kidney beans, rinsed, drained.. 3/4 cup chopped fresh or canned whole tomatoes, drained.. 3/4 cup salsa.. 1/3 cup whole kernel corn.. 1/4 cup chopped green bell pepper.. 1/2 teaspoon cumin.. Prepare couscous according to package directions using ½ tablespoon vegetable oil in place of margarine.. Cool.. Transfer couscous to mixing bowl.. Add remaining ingredients; mix well.. Chill 1 to 2 hours.. Variation: Substitute roasted garlic and olive oil couscous for the plain couscous.. Servings: 6 (1-cup servings).. Calories/Serving: 235.. Black Bean Bulgur.. 2 - 2 1/2 cups chicken broth or water.. 1 -12 ounce can chick peas, drained.. 1 -12 ounce can black beans, drained.. 1/4 cup green onions, chopped and sautéed.. 1 cup red pepper, chopped.. 1 cup cucumber, chopped, peeled and seeded.. 1 teaspoon Tabasco sauce.. 1 teaspoon cumin.. 2 tablespoons fresh cilantro, chopped.. Salt to taste (if using water).. (optional) 1 can of cooked corn, drained may be added.. Simmer for 15 minutes, let stand for 5 minutes.. Drain off any excess liquid.. Sauté onions in a small amount of vegetable oil or soften in microwave oven.. Combine all ingredients and serve hot.. Garnish with fresh cilantro.. Calories/Serving: 164.. Nutrition: One serving provides approximately: 164 calories; 9 g protein; 30 g carbohydrates; 2 g fat (0 g saturated); 9 g fiber; 0 mg cholesterol; 120 mcg folate; 2 mg iron; 260 mg sodium.. Artichoke Wheat Berry Salad.. 1 cup whole wheat berries.. 3 cups chicken broth.. 3 green onions, sliced – tops and all.. 1 small yellow pepper, seeded and diced.. 20 stuffed olives, sliced.. 2 - 6 ounce jars marinated artichoke hearts, drained (reserve marinade).. 1/2 cup mayonnaise, light.. 1/4 teaspoon curry powder.. Heat chicken broth and add whole wheat.. Simmer ½ hour; refrigerate mixture overnight.. In the morning, simmer wheat until soft, approximately ½ to 1 hour; drain excess liquid.. Add green onions, pepper, olives and drained artichokes to wheat berries.. Blend mayonnaise and curry powder into ¼ cup reserved artichoke marinade until smooth.. Add to wheat mixture and mix thoroughly.. Chill several hours before serving or overnight.. Note: By soaking the wheat overnight, cooking time is cut in half.. Servings: 12.. Mushroom and Cashew Stuffing.. 3/4 pound sliced white bread, cut into ½” cubes.. 1/4 cup butter1 large red onion, chopped.. 1 large red pepper, chopped (about 2 cups).. 1/2 pound button mushrooms, sliced.. 3 celery stalks, chopped.. 1 1/2 cups roasted, unsalted cashews, halves and pieces.. 2 tablespoons fresh thyme or 1 teaspoon dried.. 2 tablespoons fresh rosemary or 1 teaspoon dried.. 1/4 teaspoon ground nutmeg.. 3/4 cup canned chicken broth.. 2 eggs, beaten.. Preheat oven to 400°F..

    Original link path: /category/recipe-categories/sides?page=1
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  • Title: Cheese Sticks
    Descriptive info: Published on.. Wheat Foods Network.. (.. http://www.. wheatfoods.. org.. ).. Cheese Sticks.. Category:.. Appetizers and Snacks.. cheese-sticks.. jpg.. 3 cups all-purpose flour (may use ½ whole wheat flour*).. 1 package active dry yeast.. ¾ cup milk, warmed to 120-130 degrees.. ½ cup water 110-115 degrees.. ¼ cup shortening.. 1 Tbsp.. sugar.. 1 tsp.. salt.. ½ to 2/3 cup finely grated Parmesan cheese.. 2 Tbsp.. Italian seasoning.. Egg-wash: 1 egg beaten with 1 Tbsp.. water.. (can make in the dough cycle of a bread machine; follow the bread machine directions).. Makes 28 sticks.. Combine flour and yeast in a large mixing bowl.. Combine the milk, water, shortening, sugar and salt and mix thoroughly with the flour and yeast.. Put on a floured surface to knead..  ...   into two balls of dough.. Using a rolling pin, roll each piece into a 12” X 14” rectangle approximately 1/8” thick.. Brush with the egg wash and then sprinkle with Parmesan cheese and Italian seasoning.. Starting on the long edge, cut 14 1” wide strips.. Twist and lay on a greased baking sheet.. On the bare areas, brush egg-wash and sprinkle cheese and seasoning.. Repeat with remaining ball of dough.. Cover with plastic wrap until almost doubled in size – approximately 25 min.. Bake in 375 degree oven 10-15 min.. until golden brown.. May be served cold but best served warm.. *If using whole wheat flour, keep dough as sticky as possible to prevent a dry product.. Subscribe to our mailing list.. Source URL:.. org/recipes/cheese-sticks..

    Original link path: /print/756
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  • Title: Olive Tapenade
    Descriptive info: Olive Tapenade.. Heart Healthy Recipes.. olive-tapenade.. 1 cup pitted black olives, drained.. 1/4 cup chopped fresh parsley.. 1/4 cup olive oil.. 1/8 teaspoon red pepper flakes.. 1/8 teaspoon hot sauce.. 1 clove garlic, minced.. 1 tablespoon fresh basil.. 1 tablespoon dried onion.. 1 tablespoon balsamic vinegar.. 2 tablespoons chopped pimentos.. Combine the first nine  ...   in the pimentos and serve with pita bread wedges.. Servings: 18 (1/2 ounce servings).. Calories/Serving: 38.. Nutrition: One serving provides approximately: 38 calories, 0 g protein, 1 g carbohydrates, 0 g fiber, 4 g fat (1 g saturated), 0 mg cholesterol, 2 mcg folate, 0 mg iron, 65 mg sodium.. Source: Wheat Foods Council.. org/recipes/olive-tapenade..

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  • Title: 100% Whole Wheat | Wheat Foods Network
    Descriptive info: 100% Whole Wheat.. 100% Whole Wheat Bread.. Whole Wheat.. 2 packages active dry yeast.. 1 cup warm water (105-115 degrees F).. 1 cup warm 1% milk (105-115 degrees F).. 1/3 cup honey.. 5 1/4-5 1/2 cups whole wheat flour, divided.. 2 large eggs.. 3 teaspoons salt.. 1/4 cup vegetable shortening.. In a large mixing bowl, dissolve yeast in warm water.. Beat in warm milk, honey, 3 cups flour and eggs.. Beat 3 minutes on medium speed.. Cover bowl and let mixture rest 20 minutes.. 100% Whole Wheat Sugar Cookies.. 2 cups whole wheat flour.. 1 teaspoon baking powder.. 1/2 teaspoon baking soda.. 1/2 teaspoon ground nutmeg.. 1/2 cup butter or margarine.. 1 cup granulated sugar.. 1 egg.. 1 tablespoon grated orange peel.. 1 teaspoon vanilla extract.. 2 tablespoons low-fat milk.. topping.. 1/2 teaspoon ground cinnamon.. 2 tablespoons granulated sugar.. Whole Wheat Raisin Cookies.. Desserts.. 1/2 cup butter or margarine, softened.. 1/4 cup sugar.. 1/2 cup packed light brown sugar.. 2 eggs.. 1 cup uncooked quick-cooking oats.. 3/4 cup whole wheat  ...   1 cup flaked coconut.. White Whole Wheat Muffins.. 1/2 cup margarine or butter.. 1/2 cup granulated sugar.. 1/2 cup light brown sugar.. 1 teaspoon baking soda.. 1 cup milk, 2%.. 2 cups whole wheat flour *.. Sesame Chicken Pasta.. 8 ounces whole wheat linguine.. 3 cloves minced garlic.. 1 tablespoon red wine vinegar.. 1 tablespoon packed brown sugar.. 6 tablespoons chunky peanut butter.. 1/4 cup soy sauce, light.. 6 tablespoons sesame oil.. 2 tablespoons hot Chile oil.. 2 chicken breast halves, boneless, skinless cooked.. 4 tablespoons sesame seeds.. 1 pound pea pods.. 3 scallions, white bulbs and 3 inches green tops, sliced.. Quick Whole Wheat Pizza Crust.. 1 package active dry yeast/instant yeast.. 3/4 teaspoon salt.. 1 cup hot tap water (120 - 125°F).. 1 tablespoon vegetable oil (canola or olive oil work well too).. 1 tablespoon honey or granulated sugar.. 1 tablespoon* gluten* Optional ingredient*.. Description:.. Whole Wheat Chapattis.. 4 cups whole wheat flour.. 2 teaspoons salt.. 2 tablespoons vegetable oil.. 1 1/2 cups water, lukewarm (105° - 115°), divided..

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  • Title: Heart Healthy Recipes | Wheat Foods Network
    Descriptive info: Chicken Cashew Salad in a Pita.. Sandwiches and Wraps.. 1/2 cup fat-free mayonnaise or salad dressing (light).. 1 tablespoon soy sauce (light).. 1/4 teaspoon ground ginger.. 1 tablespoon peanut butter (reduced fat).. 1 cup cooked, chopped chicken.. 1/2 cup Chinese peapods, cut in half.. 1/2 cup chopped red or yellow sweet peppers.. 1/4 cup roasted peanuts.. 3 whole wheat pita breads, cut into half.. Mix first four ingredients until well blended.. Add chicken and vegetables and refrigerate 1 to 4 hours.. Stir in peanuts and spoon into pita pockets.. Servings: 6 halves.. Calories/Serving: 219.. Nutrition: One serving provides approximately: 219 calories, 13 g protein, 25 g carbohydrates, 4 g fiber, 8 g fat (2 g saturated), 23 mg cholesterol, 28 mcg folate, 2 mg iron, 230 mg potassium, 615 mg sodium.. Beef Fajitas.. 12 - 6 inch flour tortillas.. 1 pound top round beef steak cut into ¾ inch julienne strips.. 3 tablespoons red wine or red wine vinegar.. 3 tablespoons vegetable oil.. 1 clove garlic, pressed.. 2 teaspoons lime juice.. 2 medium sweet peppers (red, green or yellow), sliced.. 1 medium onion, sliced into rings.. Toppings:.. 1/2 cup guacamole.. 1/2 cup salsa or picante sauce.. 1/2 cup sour cream, light.. 1/2 cup cheddar cheese, grated.. Grand Old Glory Bread.. 2 1/2 cups lukewarm water (110°-115°F).. 1/3 cup vegetable oil.. 5 to 5 1/4 cups bread flour, divided.. 1 1/2 teaspoons salt.. 1 1/2 tablespoons wheat gluten.. 2 to 2 1/4 cups whole wheat flour..  ...   fresh corn, cut corn from ears and sauté in oil in a heavy skillet 5 to 7 minutes or until tender.. Southwestern Couscous.. 2 tablespoons olive oil.. 4 green onions, chopped.. 1/2 cup red or green pepper, coarsely chopped.. 1/2 cup sliced fresh mushrooms.. |1/2 cup carrots, chopped.. 1 3/4 cups chicken broth.. 1/4 teaspoon pepper.. 1 tablespoon chick-peas, rinsed an drained.. 3/4 cup uncooked Couscous.. In a large saucepan, heat olive oil over medium-high heat.. Add onion, pepper, mushrooms, carrots and garlic; sauté 2 minutes.. Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas.. Bring to a boil.. Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed.. Fluff with a fork and serve immediately.. Calories/Serving: 246.. Primavera Pasta Salad.. 8 ounces whole wheat Rotini.. 1 small red bell pepper, cut into strips.. 1 small green bell pepper, cut into strips.. 1 can black olives, pitted and drained.. 8 ounce jar marinated artichoke hearts, undrained.. 1 cup broccoli, cooked and drained.. 3 cloves garlic, minced.. 1 teaspoon oregano.. 1 teaspoon rosemary.. 1/4 to 1/3 cup balsamic vinegar.. 1/2 cup shredded Parmesan or Asiago cheese.. Description: A pasta salad served cold.. Cook pasta according to directions on package; drain and rinse under cold water.. Put pasta in a large mixing bowl.. Mix in all remaining ingredients; toss well.. Serve at room temperature or refrigerate for 2 to 3 hours and serve.. Servings: Provides 6 servings.. Calories/Serving: 228 calories/serving..

    Original link path: /category/recipe-categories/heart-healthy-recipes?page=1
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  • Title: Heart Healthy Recipes | Wheat Foods Network
    Descriptive info: Light-as-a-Feather Whole Wheat Pancakes.. 1 1/3 cups whole wheat flour.. 1 1/2 teaspoons baking powder.. 1 1/3 cups buttermilk.. 1 tablespoon brown sugar.. 1 tablespoon oil.. Preheat griddle.. In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together.. Stir into dry ingredients just until moistened; batter should be slightly lumpy.. Pour ¼ cup batter for each cake onto a well-seasoned hot griddle.. Flip the pancake when bubbles appear on surface; turn only once.. Alternatives:.. _ Omit soda, use 2 teaspoons baking powder and omit salt.. _ Substitute 1 and 1/3 cup 1% milk w/1Tbsp.. lemon juice or white vinegar added for buttermilk..  ...   juice.. 1 cup mixed dried fruit, chopped.. 1 egg, beaten.. 1/4 cup vegetable oil.. 1/2 cup applesauce.. 1/2 cup honey.. 1/3 cup dry milk powder.. 3/4 cup all-purpose flour.. Preheat oven to 350ºF.. Grease a 13 x 9x 2-inch pan.. In medium bowl, combine cereal, bran, wheat germ, orange peel, orange juice, dried fruit, egg, oil, applesauce, honey, and dry milk powder; blend well.. Let set 5 minutes.. In large bowl, stir together whole wheat flour, all-purpose flour and soda.. Stir in the first mixture and mix until all ingredients are combined.. Spread batter evenly in pan.. Bake 15 to 17 minutes or until golden.. Servings: 20 Bars.. Calories/Serving: 117..

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