It appears as though I am going to continue to be a day behind on this blog because I don't get to it until it is around 9 and I just don't have enough time to do two entries! I really don't know how these serious bloggers can do it while taking care of kids too. I decided that since I skipped out on some recipes for a few days I will double up on the recipe section for the next few days to make up for the ones that I missed.
Here is what I ate yesterday:
Breakfast:
Fancy Pancakes (see recipe below) with maple syrup
Lunch:
Rye bread with avocado and green beans
Dinner:
Baked Penne and Sausage Supper (see recipe below)
Zucchini
Snacks:
Goldfish crackers
Whey vanilla protein drink with fresh squeezed orange juice
Cinnamon-raisin bread
Recipes:
Fancy Pancakes
My husband has been making these pancakes for awhile and they are kind of like crepes instead of pancakes. They are really tasty and there is a funny story to go with them. After college my husband wanted to get the "old family recipe" for the pancakes that his mom would always make. She was born in Lithuania and grew-up in Germany, so he always suspected that this is where the recipe came from. One day he called her to get the recipe and when he was talking to her about it he asked her where the recipe for the pancakes came from. Instead of the reply he was expecting his mom told him that she got it off of the top of a cottage cheese container here in the States! Even though it isn't some secret family recipe it is now one of our family's recipes and now I am sharing it with you!
Ingredients:
1 cup lowfat cottage cheese
6 eggs
1/2 cup all-purpose flour
1 tsp salt
1/4 cup of oil (we were thinking of trying to cut this back a little)
1/4 cup of rice milk (we use rice, but you can use whatever you want)
1/2 tsp vanilla extract
cornstarch or xanthan gum to thicken
Directions:
1. Put all of the ingredients in a blender and blend until everything is incorporated. Add in a tsp at a time of cornstarch or xanthan gum to thicken it up a little bit.
2. Pour the batter on the griddle making 4-5" circles, flip, and then serve!
Nutritional Information:
Serving Size: 4 (we get about 8 pancakes per serving)
Calories: 339
Carbs: 16
Fat: 22
Protein: 18
Baked Penne and Sausage Supper
This recipe I got from America's Test Kitchen (ATK) Healthy Cookbook. It is one of our favorite recipes from this book and I hope that you enjoy it as much as us!
Ingredients:
1 (14.5 oz) can diced tomatoes
1 1/2 tsp olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and cut into matchsticks
3 garlic cloves, minced
1/8 red pepper flakes
8 ounces hot or sweet Italian turkey (chicken or pork would also work) sausage, removed from its casing
Salt and pepper
8 ounces whole wheat penne
1 cup shredded part-skim mozzarella cheese (about 4 oz)
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 425ยบ. Lightly coat an 8-inch square baking dish with vegetable oil spray and set aside. Pulse the tomatoes with their juice in a food processor until mostly smooth, about 5 pulses.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
3. Stir in the sausage and cook, breaking up the meat with a wooden spoon until no longer pink, about 4 minutes. Stir in the processed tomatoes. Bring to a simmer and cook, until slightly thickened, 6 to 8 minutes. Season with salt and pepper to taste.
4. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until almost al dente but still firm to the bite. Reserve 1/4 cup of the cooking water, then drain the pasta and return it to the pot.
5. Add the meat sauce and reserved cooking water to the pasta and toss to combine. Spread half of the pasta mixture in the prepare baking dish and sprinkle with 1/2 cup of the mozzarella. Repeat with the remaining pasta and 1/2 cup mozzarella.
6. Bake until the sauce is bubbling and the cheese is lightly browned, about 15 minutes. Let cool for 5 minutes before serving.
Nutritional Information:
This is according to the book.
Serving Size: 4-inch square piece
Calories: 380
Carbs: 45
Fat: 13
Protein: 22
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