Sunday, October 10, 2010
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving
1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.
Friday, August 20, 2010
YUMMMMM. This was FAB-U-LOUS!! Excuse the picture, it's from my blackberry since our camera was dead! You def should try this, if you don't want it so hot skip the chile's - you probably won't miss them anyway if you don't like spicy food. I made this with a side of Parmesan & tomato Orzo - I will post that in a little while, enjoy :)
Southwestern Grilled Chicken with Lime Butter
Sunday, June 13, 2010
Tuesday, May 18, 2010
- 1 lb. fresh edamame in pods, or frozen edamame in pods
- 1 tbsp plus 1 tbsp salt
*Makes 4 servings
Monday, May 10, 2010
Not my "real" mom's homemade macaroni & cheese....but this recipe gives it a little more nutritional value to it while I am trying to eat healthy for 2 now :) I have to find recipes that I can fit into out lifestyle & something I will really eat...Ugh it's so hard trying to eat healthier and worry about eating enough protein & veggies, when I used to be able to just come home and eat a salad and soup and be done with it....I am hungry like every 2 hours now!! Last night I ate a huge meal around 6pm of chicken, mashed potatoes, biscuits & salad and I was starving by 9pm! Well, at least I don't feel guilty anymore picking up an extra biscuit to eat at dinner :)
Mom’s Best Macaroni and Cheese
~½ lb whole-wheat or soy small-shaped pasta, such as elbow macaroni or shells
~2 Tbsp butter
~1½ Tbsp whole-wheat flour
~1 cup non-fat milk
~1 cup shredded 2% cheddar cheese
~1 cup shredded part-skim mozzarella cheese
~1 cup frozen peas, thawed
~½ cup cooked carrot slices
~2 Tbsp grated Parmesan cheese
~1 Tbsp wheat germ
- Preheat oven to 350F.
- Bring a large pot of water to boil over high heat Add pasta and cook according to package directions.
- Meanwhile, melt butter in small nonstick saucepan over medium heat. Add flour and cook until a paste forms, about 1 minute, stirring constantly. Slowly add the milk, stirring briskly. Bring the mixture to a simmer, stirring constantly, and cook until white sauce thickens slightly. In large bowl, combine white sauce with shredded cheddar and mozzarella.
- Place peas in a large colander in the sink. Drain pasta into colander. (The heat of the water will cook the peas.) Add pasta, peas, and cooked carrots to cheese sauce; gently stir to coat. Pour pasta mixture into a 9-inch round casserole.
- In small bowl, combine Parmesan and wheat germ. Sprinkle over pasta.
- Bake casserole about 10 minutes, until hot and bubbly.
- 1 serving = 340 calories
- Protein: 1½ servings
- Calcium: 2½ servings
- Green/yellow vegetables: ½ serving
- Other vegetables: ½ serving
- Whole grains: 2 servings
- Fat: ½ serving
Sunday, March 14, 2010
Wednesday, March 3, 2010
Saturday, February 27, 2010
As you know...not a fan of broccoli whatsoever...so I found this recipe from Taste of Home & I was really impressed, this was fantastic! I couldn't even tell it was broccoli - they tasted like french fries! Yummmm I will def be making this more often as a side dish, and who doesn't like Panko....Brilliant! I served with roasted salmon (lemon juice, fish seasoning, pepper, and lemon pepper on 400 degrees for 18 minutes)
~1 pound broccoli, rinsed and trimmed
~2 tablespoons olive oil
~2 cloves garlic, minced
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/3 cup panko bread crumbs
~1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (I skipped this step and just combined Panko with all other ingredients) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan (I used baking sheet sprayed with olive oil), place in the oven and roast just until the broccoli is tender, approx 10-15 minutes (I cooked at 400 for 18 minutes with Salmon) Just make sure half-way to flip broccoli or stir). Remove from the oven, toss in the cheese and serve immediately.