Thursday, January 9, 2014
Ask my family... do I EVER eat pancakes? Never. Kind of like never eating PB&J sandwiches. We tried to calculate how many PB&J sandwiches I have made over the course of my life as a mother - couldn't do it. The same goes for pancakes - I can't even estimate. When you make so MANY of something, it's easy to develop a dislike for it.
I saw these on Pinterest a long time ago and for some reason, the idea of a protein-packed pancake appealed to me. No white flour, no fat of any kind, no leavening, no salt, and fiber too. Could it really be good? If you're expecting a REAL, American-style pancake - you might be disappointed. But if you're wanting a breakfast that stays with you for several hours that actually tastes good, this works.
Three pancakes add up to about 170 calories - the entire batch makes ten. I decided I could splurge on a few teaspoons of butter, and a TBS of syrup. That would add, say... 47 calories for the syrup, and about 70 for the butter. So a little over 300 calories for breakfast. Not bad. Nice change from smoothies and protein shakes.
The ingredients are healthy, and with the touch of cinnamon and vanilla - you really don't taste anything 'weird'. You can use 'diet' syrup and lite butter - but then it really would be a diet pancake.
Protein Pancakes (aka - "Biggest Loser Pancakes")
6 egg whites (about 3/4 cup)
1 cup cottage cheese
1 cup rolled oats (dry)
2 tsp sugar
1 tsp cinnamon
1 tsp vanilla
Combine all ingredients in a blender jar. Blend until smooth.
Heat non-stick skillet over medium low heat. Spray with non-stick cooking spray, or brush very lightly with butter.
Pour about 1/4 cup into preheated pan for each pancake.
Allow to cook until pancakes begin to look a little drier around the outer edges, and they begin to puff up. Flip. Cook until golden brown on other side.
Serve hot dusted with powdered sugar & fruit, or (for more a few more calories) with butter, syrup, etc...
Leftover pancake batter can be stored in airtight container in refrigerator until needed.
Sunday, January 5, 2014
This is a recipe adapted from a Betty Crocker Slow Cooker Recipes Cookbook. Works well with either frozen (which I used), or fresh boneless chicken breast. Also easily adapted to stovetop preparation.
We loved this soup. Although it's not quite as rich and creamy as a previous post (Creamy White Chicken Chili - link is HERE), it has the same "comfort" level.
The difference is how much TIME and effort it took to make it (AND this chili has corn - which is a nice addition) I would say this is the "speedy" version of the same great soup. It took so little time to throw together, I really didn't think it would be a success. I love surprises.
Recipe source: food.com
Crock Pot White Chicken Chili
1-14 lbs boneless, skinless chicken (breasts, or use tenders)
2 15-oz cans Great Northern Beans (or substitute Navy Beans)
1 15-oz can white corn (or Hominy)
1-1/4 oz envelope Taco Seasoning Mix (I used about 2 Tbs from a bulk container)
1 4-1/2 oz can chopped green chilies
1 can condensed cream of chicken soup (undiluted)
1 14-oz can chicken broth
1/2 cup sour cream
Chopped green onions - for garnish
Monterey Jack cheese (shredded) - garnish
Place chicken in the bottom of a 4-quart slow cooker.
Top with beans and corn (I drained & rinsed the beans, but added corn with the liquid)
In a bowl - combine taco seasoning mix with chiles, soup, and chicken broth. Stir until smooth. Then pour over the top of ingredients in the crock pot.
Cover and cook on low for 8-10 hours.
Before serving, remove chicken breast and dice (or leave in crock pot and shred with a fork).
Stir in the sour cream.
Serve topped with green onions and jack cheese, if desired.
Saturday, January 4, 2014
Cheeseball is one of our favorite holiday foods. Put it out on the counter with crackers, and it doesn't last long. This recipe is particularly easy. It doesn't have a long list of ingredients, and everyone seems to love it.
I got this recipe from a friend I worked with at the LDS Conference Center for several years. Every time I make it, I think of Irene Furness. Thanks Irene!
I love to give it away as a gift, and this year I found a convenient container to put it in. The "Cafe Rio" type take-out containers with foil backed lids are perfect - I use the large size so there is room for a variety of crackers.
Trace the lid onto (any) holiday themed scrapbook paper and glue it on - you're done!
Irene's Easy Holiday Cheeseball
2 8-oz pkgs cream cheese, at room temperature
1/2 of a 20-oz can crushed pineapple, drained well
1/2 of a green pepper, diced
1/2 to 1 tsp Lawry's Seasoning Salt (to taste)
1 cup chopped nuts - pecans or walnuts work well
Whip softened cream cheese until fluffy. Beat in seasoning salt.
Fold in diced green pepper and crushed pineapple.
Line two small bowls with plastic wrap.
Divide mixture in two, and press into plastic-lined bowls.
Close plastic wrap around each portion and refrigerate until more firm.
Divide chopped nuts into two bowls.
Tip each ball into one bowl to coat with nuts. Then tip upside down into second bowl to coat other side.
Package, or place on serving platter with crackers.