Homemade wheat thins

1 1/4 c. Whole wheat flour
1 1/2 T. Sugar
1/2 tsp. Salt (plus extra for topping)
1/4 tsp. Paprika
4 T. butter
1/4 c. Water

Preheat oven to 400°.  Line baking sheets with wax paper.

Add dry ingredients.  Cut in butter.  Add water.  Kneed dough.  You may need to add a little more water. Divide dough into 4 peices.  Cover others until you are ready to work with them.  Lay out a peice of wax paper on the counter and lightly dust the wax paper with flour.  Set one of the chunks of dough on the wax paper and sprinkle the top with flour.  Using a rolling Pin, roll out dough in each direction. flip, sprinkle with flour and roll again.  Continue dusting with flour, rolling, then flipping.  This keeps the dough from sticking.  The dough needs to be very very thin.  (seriously almost paper thin)

Once the dough is very thin, use a Pizza cutter to cut into squares. I poke a fork into the cracker 3 times to resemble wheat thins.

Bake AT 400° for 5-7 Minutes (watch closely, they burn quickly)

Place on paper towels to cool and store in ziploc bags.

Healthy Homemade "Bisquick"

4 c. White flour
4 c. Wheat flour
1/4 c. Baking powder
3 Tbsp. Sugar
1 Tbsp. Salt
1 1/3 c. Dry milk
2/3 c. Canola oil

Mix dry ingredients. Cut in oil.  (I use the dough attatchment for my kitchen aid or ninja mixer)

You can use all white flour, but it is not a noticible difference using the wheat, so might as well get the health benefits of it!

This recipe has half the calories and fat of regular bisquick and can be used in all of the same recipes!

Chicken Tikka Masala

2 tsp. Paprika
1 tsp minced garlic (or one clove fresh  garlic)
1 tsp. Garam masala
1/2 tsp. Ground cumin
1/2 tsp. Crushed red peppers
2 tbsp. Butter
1 1/2 lb boneless,skinless chicken breasts cut up into 1 inch cubes
1 medium onion, chopped (1 c)
2 tbsp lemon juice
1 can (14 1/2 oz) diced tomatoes undrained
2/3 c skim milk
1 tbsp cornstarch
1/2 tsp salt

Melt butter in large non-stick skillet on medium heat.  Add chicken, onion and lemon juice; Cook and stir 10 Minutes or until chicken is no longer pink. Add all of the spices except red pepper. Cook 1 minute (continuing to stir)

Stir in tomatoes until well mixed. Stir milk into cornstarch and salt until smooth. Gradually stir into the skillet.

Stir in red pepper, Bring to boil, Reduce heat and simmer until thickened.
Serve with cooked rice or naan (i use a mix of brown rice and forbidden rice)