Foodie Friday – Whole Grain Pancakes

This is my favorite whole wheat pancake recipe. It makes a TON. I like to make a triple batch and freeze the leftovers. Then, the kids can just pop a few in the toaster for a warm breakfast when I’m not in the mood to cook.

Whole Grain Pancakes

(adapted from King Arthur Flour)

Gather all of your ingredients. You will need:

• 4 cups whole wheat flour
• 1 cup all-purpose flour
• 3 1/2 cups old-fashioned or rolled oats
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable oil

 

To make the mix:

1) Grind the oats in a food processor until they're chopped fine, but not a powder.

I tried using my mini-chopper for this, and it takes way too long. I will go back to using my food processor next time!

2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. (I use a big bowl and a wire whisk. )

3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes:

1) Whisk together 1 cup of mix, 1 cup of buttermilk, 1 TBSP orange juice, and 1 large egg. Let the batter stand for at least 20 minutes before cooking. The oats will soak up the milk to thicken the batter.

Here, I like to add any mix-ins I may want to add to the batter. My kids like chocolate chips (which I chop in the food processor). Sometimes, I add cinnamon and vanilla or a banana or two.

2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).

3) Drop the batter onto it the griddle. I use a 1/4-cup measuring cup.

4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.

5) Serve pancakes immediately, or stack and hold in a warm oven. I love to serve these with sugar-free syrup, and my kids EAT.THEM.UP!!

Apple Cranberry French Toast

Back at the beginning of June, I visited a beautiful scrapbook retreat for a 3D Travel Company training weekend. During that weekend, we were fed so well! One morning we are this delicious Apple Cranberry French Toast. I made it this week to feed my family. The kids did not eat the fruit, but loved the french toast. Hubby and I loved the whole meal!

  Psssttt…Don’t look at my ugly dishes…

Focus only on the lovely breakfast!

Apple Cranberry French Toast

by The Sisters’ Hideaway

• 1 c. brown sugar
• 1/2 c. butter, melted
• 3 t. cinnamon
• 3 tart apples (Granny Smith) peeled, cored, and thinly sliced
• 1/2 c. dried cranberries (Craisins)
• 1 loaf Italian or French bread cut into 1” slices (I bought a pre-sliced loaf of Italian bread.)
• 6 large eggs
• 1 1/2 c. milk
• 1 Tbs. vanilla

Combine brown sugar, butter, and 1 tsp of cinnamon in a 13x9 dish. Add apples and cranberries, toss to coat well. Spread apple mixture evenly over bottom of dish. Arrange slices of bread on top.

Mix eggs, milk, vanilla and remaining 2 tsp. cinnamon until well blended. Pour mixture over bread soaking completely. Cover and refrigerate 4 – 24 hours.

Bake covered with foil at 375 for 40 minutes. Uncover and bake for 5 minutes. Remove from oven and let stand for 5 minutes. Serve warm with syrup.

Valentine Dessert

Oh my!! This was super easy and oh so good!! It’s called “Hot Fudge Peanut Butter Pudding Cake”, and it’s made in the crock pot!! Easy and yummy! Can it get any better? We ate it warm with vanilla ice cream tonight for Valentine’s Day. I forgot to take pictures of it in the serving bowls (because we ate it too fast), but here is what was left of this batch. I took the rest to my neighbor so I wouldn’t be tempted to eat the rest she could enjoy some, as well. I found the recipe at Stolen Moments Cooking blog. Hop over there, grab the recipe, and treat your family to a fabulous dessert.

Menu Plan Monday – 1/25

It’s a short menu this week since the kids and my hubby will be going out of town this weekend.  While they’re gone, I may try a new recipe or two.  Or, more realistically, I’ll just fend for myself from the pantry/freezer/fridge for the weekend since I don’t “have” to cook.

Monday – Asian Chicken Salad (recipe below) with breadsticks

Tuesday – Spaghetti (with sauce from the freezer), salad, and yeast rolls (I’ll make a big batch of rolls and freeze the leftovers for later meals.)

Wednesday – Chili (E has dance classes – 3 of them – on Wednesday’s so we eat from the crock pot.)  I’ll have tortilla chips and crackers on hand to be served with the chili. 

 

Asian Chicken Sesame Salad (originally found on Slim Fast website)

Prep Time: 20 minutes
Total Time: 20 minutes
Cook Time: 0 minutes
Serves: 4

Ingredients

• 6 cups lettuce, romaine, chopped
• 1 pound chicken breast, boneless/skinless, raw
• 1/4 cup onion, green, chopped
• 11 ounces mandarin oranges, canned in juice, drained
• 1/4 cup almonds, roasted, coarsely chopped
• 1/2 cup chow mein noodles
• 1/2 cup Wishbone® Light Asian Vinaigrette

Preparation

1. Grill and thinly slice the chicken breasts. 2. Toast almonds. 3. On serving platter, arrange lettuce, then top with chicken, green onions and oranges. Sprinkle with almonds and chow mein noodles, then drizzle with Wish-Bone® Light Asian Sesame Ginger Vinaigrette Dressing.

Menu Planning Monday

Here’s what we’ll be eating this week…

Monday:  Chicken Noodle Casserole

Tuesday:  Pulled BBQ sandwiches w/ chips

Wednesday:  Bean burritos (using this refried bean recipe), chips/salsa

Thursday: Sloppy joes, homemade fries

Friday:  left overs

Saturday: Hubby is cooking something???

Sunday: Chicken Noodle Soup (new)

For more menu planning ideas, check out I’m an Organizing Junkie. 

Serve It Up Sunday

Sunday: Matt is grilling tonight!! WooHoo!! I love when it's his night to cook. We are having Cuban Mojo Grilled Porkchops. He'll also make asparagus and couscous or mashed potatoes for sides. I've got an apple chip cake in the oven for dessert.

Monday: Asian Chicken Sesame Salad with homemade breadsticks

Tuesday: whole wheat pancakes with fresh fruit

Wednesday: Meatball stew with homemade yeast rolls

Thursday: Country lemon chicken, roasted potatoes, salad

Friday: bean burritos, mexican rice, and black bean and corn salad

Saturday - We will eat left overs tonight.

Banana Muffins

I love muffins. I love having muffins in the freezer for breakfast and snacks. This morning I made Wheat Germ Struesel Banana Muffins. I found this recipe in the Taste of Home Healthy Cooking magazine. The kids love these (and don't realize they are eating something healthy)!!







Here's the recipe for these wonderful muffins...
Banana Streusel Muffings