Whole Wheat Pancakes

Ingredients:

2 C Whole wheat flour
4 1/2 t Baking powder
1/2 t Salt
2 ts Cinnamon
2 t Sugar
2 Large eggs
2 C + 2 T Almond milk
2 t Vanilla
Cooking spray

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add fruit or chocolate chips if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

* Adapted from http://www.skinnytaste.com/2009/06/whole-wheat-pancakes.html

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Ingredients:

2 t Olive oil, divided
¾ C Frozen artichoke hearts, thawed and chopped
¼ C Minced shallots (about 3)
¼ C (1 ounce) Crumbled goat or feta cheese
1 t Dried herbes de Provence or thyme, divided
¼ t Salt, divided
¼ t Black pepper, divided
4 (4-ounce) Skinned, boned chicken breast halves
1 C Fat-free, less-sodium chicken broth
2 T Fresh lemon juice
2 t Cornstarch
Chopped fresh parsley (optional)
Lemon rind strips (optional)

Directions:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm.

Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick.

Return chicken to pan; cover and cook 2 minutes or until thoroughly heated.

Garnish with parsley and lemon strips, if desired.


* Adapted from http://www.keyingredient.com/recipes/23423875/stuffed-chicken-breasts-with-artichoke-hearts-and-goat-cheese/

Quick and Easy Crescent "Apple Pies"

Ingredients:

1 Can Crescent roll dough
1 Large Baking apple (like Granny Smith)
1 t Apple pie spice
3 T Brown Sugar

Directions:

Slice the apple in 8 slices, removing peel and core.

Microwave the apple about 2 minutes or until cooked.

Combine apple pie spice and brown sugar in a small bowl and stir until well mixed.

Roll out the 8 pieces of crescent dough and spread equal amounts of brown sugar mixture on each piece.

Place an apple slice on the wide end of the crescent dough, roll up, and place on rimmed cookie sheet. Repeat with all 8 pieces.

Sprinkle any remaining brown sugar mixture over the top of the "pies".

Cook according to package directions until baked to desired doneness.

Serve warm and top with vanilla frozen yogurt. Enjoy!

Sausage Stew

Ingredients:

1 T Butter
2 lbs Smoked sausage, sliced
1 Medium onion, chopped
1 T All-purpose flour
8 C Chicken broth
1 (28 ounce) Can Diced tomatoes with juice
1 t Dried basil
1 T Dried oregano
3 Zucchini, sliced (or 4 C Green beans)
1/2 C Acini di pepe pasta or Orzo pasta, uncooked

Directions:

In a large pot, melt butter and brown the sausage slices with the onion; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes. Add zucchini slices (or green beans) and pasta. Continue cooking until zucchini (or green beans) and pasta are done.

* Adapted from http://m.allrecipes.com/recipe/24036/recipetims-sausage-stew

Coconut Flour Pancakes

Ingredients:

1 Large egg
¼ C Coconut flour
½ C Almond milk
1 t Vanilla
½ t Baking powder
⅛ t Salt
¼ t Cinnamon
2 Packets Stevia
1 T Semisweet chocolate chips (optional)

Directions:

Combine all ingredients and stir until thoroughly combined.

Heat a greased nonstick skillet over medium high heat for a minute or two.

Pour desired amount of batter onto skillet, and cook until golden, a few minutes on each side. (For best results, make small pancakes with about 1 T of batter. These hold together better.)

Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake.

 

* Adapted from http://www.foodiefiasco.com/2012/12/07/coconut-flour-pancakes-vegangluten-freegrain-freelow-carblow-caloriehigh-protein/

Eggnog Pancakes

Ingredients:

2 C All-purpose flour
4 1/2 t Baking powder
1/2 t Salt
1 1/2 t Cinnamon
2 t Sugar
1 t Nutmeg
2 Large eggs
2 C Silk Nog (or 1 C Silk Nog and 1 C Plain or Vanilla almond milk for lighter flavor)
2 T Water
2 t Vanilla
Cooking spray

Directions:

Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Yield: 14 pancakes.

* Adapted from http://www.skinnytaste.com/2012/12/eggnog-pancakes.html