Whole wheat/2 recipes

This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.

A delicious and moist blueberry coffee cake. By using most whole wheat flour, some vegetable oil, apple sauce and a small amount of butter makes this cake contain much less fat and more fibre without losing any yumminess.

Modified from a fine cooking recipe for a more reasonable serving size, a cheesy Italian baked pasta dish that's satisfying and filling for two.

Warm and cheesy hors d’oeuvres that are easy to make. Bacon, cheddar and spinach naturally go together and are oh so tasty.

These delicious cookies are made with a mixture of dried fruits, chocolate chips, ground flax seeds, whole wheat flour, oats, and walnuts. They are packed with goodness and yumminess. A quick grab-and-go breakfast, or a wholesome snack whenever you feel hungry before the meal time.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

Miso and sesame paste made a delicious base for the stew. Soba noodles and tofu absorbed all the yumminess. Carrots, corn and peas added beautiful color to the stew. Tatsoi could be easily replaced by spinach, kale or Swiss chard. A wholesome and filling Asian style stew.

A quick and easy summer salad is made with sweet and juicy cherry tomatoes, fresh and aromatic basil and mozzarella, then tossed with a balsamic vinaigrette. Fresh mozzarella is always the best, but feel free to use normal mozzarella if you don't have any fresh one on hand.

I used whole milk and whole wheat flour, and the mini pumpkin loaves came out nicely fluffy, moist and very flavorful.

Too good to be true? Find out for yourself and try these scrumptious cookies that combine 3 of the tastiest ingredients known to the world of baking.

A not-too-tart lemon topping over a sweet crust.

Whole Wheat Sunflower Bread recipe

Came up with this delicious key lime slice recipe while in Key Largo, Florida. Similar to the Aussie Lemon slice but with a twist of the keys.

Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.

HS notes: Deb uses raspberries in her recipe, but I saw some fantastically sweet, beautiful blackberries at my market this weekend, and swapped in an equal amount of those. I imagine blueberries would be a lovely substitute, or strawberries as well! Also, Deb shapes her dough into a square before cutting into individual scones, my dough wanted to go circular, so I went with it - I ended up cutting the disc shape into six large wedges. Either way!