Iced French Vanilla Cappuccino
Ingredients
¼ cup of french vanilla cream
¾ cup of water
1- 2 cup of ice cubes
1 teaspoon of instant coffee
¼ teaspoon of cinnamon
Place all ingredients into blender. On low speed chop the ice until nice and creamy. You may need to add more liquid or more ice in order to get the drink to the consistency that you like!
Ingredients
¾ cup of crushed/chopped hazelnuts
¾ cup of chocolate chip
½ cup and 2 tablespoon of butter
1 1/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon instant coffee powder
1 ½ cups of whole wheat flour
½ teaspoon of baking soda
¼ teaspoon of salt
Steps
1. Preheat the oven to 350 degrees
2. In a bowl cream butter and sugar together until smooth. Beat in the eggs.
3. In a small bowl mix the vanilla and instant coffee together. Add to the butter mixture.
4. In a separate bowl combine: flour, baking soda, salt and add to the butter mixture. Stir in the chocolate chips and hazelnut.
5. Drop by large tablespoons unto a parchment/aluminum foil lined baking sheet. Bake for 12-15 minutes. The edges should be lightly crispy, but chewy in the center.
Ingredients
Vanilla Dough
1 c & 2 tbsp flour
½ tsp baking soda
½ tsp salt
½ c butter (softened)
¼ c & 2 tbsp brown sugar
¼ c & 2 tbsp white sugar
½ tsp vanilla extract
1 egg
2 c chocolate chips
Chocolate Dough
1 c & 2 tbsp flour
½ tsp baking soda
½ tsp salt
½ c butter (softened)
¼ c & 2 tbsp brown sugar
¼ c & 2 tbsp white sugar
½ tsp vanilla extract
1 egg
¼ c cocoa powder
Steps:
1. Preheat oven to 375F.
2. Line a baking sheet with parchment paper or grease baking sheet.
3. In two separate bowls, mix the ingredients for the Vanilla Dough and Chocolate Dough.
4. Combine the vanilla and chocolate dough so that they are nicely mixed together, but still able to see the vanilla and chocolate dough.
5. Take about 2 tbsp of dough and place on prepared baking sheet, leaving 2-3 inches between each cookie (they will spread).
6. Bake for 8-10 min, until the white dough is just gold around the edges.
7. Cool completely on a wire rack.
Autumn Stew
Ingredients:
1 tablespoon of olive oil
2 pounds of chicken - cut into bite size
4 cups of water
2 tablespoon of chicken bouillon powder
1/2 teaspoon of salt and pepper
4 cups of cubed, peeled potatos
3 cups of diced, peeled carrots
2 cups of chopped onions
2 tablespoon of flour
Steps:
1. In a large pot heat olive oil over meduim high heat. Add the chicken and cook until no longer pink.
2. Add in the vegetables and cook for about 3-4 minutes. Add in the seasoning.
3. Add in the water and chicken bouillon. Bring to a boil. Reduce heat and simmer for 25 minutes.
4. Stir in the flour in a 1/4 cup of cold water. Add to the soup mixture. Mix well. Stir until boiling. Remove from heat.
Serve with biscuits
Chicken Enchilada's
Ingredients
12 whole wheat tortillas
1 jar of salsa
1 pound of chicken breast - cubed
2 tablespoon of olive oil
1/2 of an onion - chopped
1/4 teaspoon of chili powder
1/2 a red and orange pepper - chopped
2 cups of shredded cheese
1/4 cup chopped black olives
Steps
1. Preheat oven to 350 degrees.
2. In a meduim skillet heat olive oil over meduim high heat. Add the chicken and cook till no longer pink.
3. Add the onions and cook for 2 minutes. Stir in the chili powder. Add the peppers and cook for about 3-4 minutes.
4. Pour in the 1/4 to 1/2 of the salsa and bring to a boil. Stirring constantly.
5. Remove from heat.
6. In a greased baking dish assemble the enchiladas. In the middle of the tortilla shell place a spoonfull of the meat mixture. Wrap in a roll. Place in dish. Repeat this step until the dish is full of the wraps.
7. Pour the remaining salsa over the wraps. Sprinkle cheese and olive oil.
Lazy Man Stroganoff
Ingredients
1 tbsp olive oil
1 pound of extra lean ground beef
1/4 of a purple onion - sliced
1/2 of a yellow and red pepper - sliced
1 can of cream of mushroom soup
1/4 cup of milk
1 tsp of italian spices
1 package of broad egg noodles
Steps
1. Cook noodles according to package directions.
2. In a skillet heat olive oil over medium high heat. Add the ground beef and fry until no longer pink. Drain off the fat.
3. Return to burner and add the onions. Cook for about 2-3 minutes. Add the peppers and cook for another 2-3 minutes.
4. In a small bowl mix cream of mushroom, milk, and spices.
5. Pour over the meat mixture and stir well.
6. When noodles are ready pour the mixture over the noodles and mix well.
Serve with a green salad.
Pizza Stuffed Pockets
Ingredients
1/4 cup chopped pepperoni
1/4 cup shredded mozarella cheese
2 tbsp of spaghetti sauce (or more if perferred)
1/2 red/yellow pepper chopped
1 can of sliced black olives
1 package of Pita Pockets
Steps
1. Preheat the oven to 400 degrees
2. In a bowl stir together, mozzarella cheese, veggies and olives.
3. With a sharp knife cut a slit around one side of the pita pocket that is wide enough to spoon in the filling.
4. Fill the pocket with the cheese mixture.
5. Bake for 15 minutes or until the cheese has melted.
Chicken and Rice Wraps
Ingredients
1 tablespoon of olive oil
1 lb of boneless, skinless chicken breast - cubed
1 red/green pepper - sliced
1/2 purple onion - sliced
2 cups of rice
1/2 cup of plum sauce (use more if you want)
Steps
1. Cook rice according to package directions
2. Heat the oil in a skillet on medium high heat.
3. Cook chicken until no longer pink.
4. Add the onions and cook for about 2-3 minutes, until tender.
5. Add the peppers and cook for about 3 minutes.
6. Add the plum sauce and mix weel. Cook for about 3-5 minutes. Stirring often.
Wrap Assembly
1. In the middle of the wrap place the amount of rice you want.
2. Top the rice with the veggies.
3. Fold the wrap and EAT!
We want to honour the wisdom that young women have by providing a safe, non-judgmental environment to share their experiences- From body image and self esteem, to relationships, substance use and safer sex. If it’s important to you, it’s important to us!
Girls Group will be happening every Wednesday from January 27, 2010 through March 31, 2010 from 6:00 pm-8:00 pm at YAP. Facilitators will be Laura Burkholder and Lennise Mann.
We provide transport, and a healthy meal that we can cook together. Talk to Laura Burkholder (250 565 6331) or Lennise Mann (250 565 4127) for more information
Fettucini with Broccoli
Ingredients
1 package of fettucini noodles
3 cups broccoli florets
1 cup whipping cream
1/4 cup butter
1 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
Steps
1. In a large pot of boiling water cook the pasta for 6 minutes. Add the broccoli and cook until the pasta is tender - about 2 minutes. Drain the water from the pot.
2. In a saucepan bring the whipping cream and butter to just a boil. Reduce the heat and stir in the parmesan cheese, salt and pepper. Add to the pasta and mix.
Serve with a green salad.
