Everyday Waffles

Nothing special here except that I love these. My husband usually makes these for my birthday.

Everyday Waffles

1 3/4 c. flour
3 tsp. bking powder
1/2 t. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. oil
2 stiffly beaten egg whites

Sift together the dry ingredients and set aside. In a separate bowl combine the egg yolks, milk, and oil then stir them into the dry ingredients. Stiffly beat the egg whites and then fold them into the mixture. Cook on a waffle iron.

Enjoy and don't eat too many...

Pumpkin Pancakes--low cholesterol!

Simple and tasty. That's all I ask for in a meal.

Pumpkin Pancakes
(From this website)

2 c. flour
1/3 c. brown sugar
1 Tbsp. baking powder
1/4 tsp salt
1 c. low-fat or skim milk
1 c. pumpkin puree
1 tsp. cinnamon
Dash of nutmeg and/or cloves

In a large bowl combine the flour, sugar, baking powder and salt. Mix until nicely blended. In a separate bowl, whisk together your wet ingredients and spices.  Slowly add the wet ingredients to the dry--whisking/blending until you've got a few lumps but its a pretty good batter.

Pour by 1/4 cups on to a hot griddle. Cook about 2 minutes and then flip. Cook until done.

We topped these with your basic maple syrup and even applesauce. Yummy!

The Skinny Muffin

This recipe came from this website:

http://www.doctoroz.com/videos/jorge-cruise-energy-boosting-recipes

Jorge’s Skinny Muffin

Traditional energy bars are often packed with sugar, which can cause a spike and a subsequent crash. These muffins are designed to provide sustainable energy that lasts through lunch, thanks to coconut oil, a healthy fat that’s good for your brain, fiber-rich flaxseed and egg protein.

Ingredients

Makes one serving

1/4 cup ground flax

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil

1 egg

1 packet stevia

Directions

Mix all ingredients together in a mug and microwave for 50 seconds. Allow to cool to a safe temperature and enjoy!

I made this for the first time two days ago and in my tired, groggy state I swapped the baking powder for baking soda.  YUCK!!  I do not recommend doing that.  I decided to give it another try this morning with the correct ingredients and was delightfully surprised.  It was delicious and so easy!  And, it kept me full until lunch time!

Egg Muffins

Lately I have been on a quest to find new, healthy, easy recipes.  I found this "Egg Muffins" recipe on this website: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html  I'm going to post the original recipe, and then I'm going to post my version of it.


Original:

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)

1-2 tsp. Spike Seasoning (side note: I don't know what spike seasoning is . . . .)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

My Version:

Makes 6 muffins

4 eggs 

3 pieces of turkey lunch meat chopped up

some cheese

some milk

salt and pepper

Preheat oven to 375 degrees. 

I layered the bottom of my muffin tins with a thin layer of lunch meat.  Then I sprinkled it with cheese.  I used about a pinch, a generous pinch . . . My thinking was, "how much would I use if I were making scrambled eggs in this little tin."  I cracked the eggs together in a separate bowl and added some milk, again, thinking, "how much would I add for scrambled eggs?"  I mixed it all together with a fork, just like scrambled eggs.  I then dumped the egg mix on top of the meat and cheese in the little muffin tins.  I tried to fill it about 3/4 full like she recommends, but it poured so fast . . . I added the salt and pepper last, but I think next time I'll just mix it in with the milk.  Then I stirred slightly with a fork and baked for about 25 minutes, until they had risen and were slightly browned and set.

I didn't try them right away, I waited until this morning and then I reheated them like she recommends.  My husband and I had them for breakfast with chocolate slim fast shakes.  They were really good!! I really like that you can make a bunch of them ahead of time, store them in the fridge and then quickly reheat them.

Microwave Cinnamon Biscuits

2 cans refrigerator biscuits
melted butter
cinnamon sugar

Dip each biscuit in butter and then coat with cinnamon sugar. Place in a circle in a microwave safe dish. Cook on Cook Level 7 for 7-9 minutes or until the tops spring back when lightly pressed with finger. Turn the dish a quarter of a turn halfway through cooking time. Stand for two minutes then invert onto a plate.

Strawberry Oatmeal Smoothie

1 cup ice
1/2 cup frozen strawberries
1/2 cup plain yogurt
1 frozen banana
1/2 cup old fashioned rolled oats
1 T sweetener (honey or sugar)
1 cup milk

Measure ice and strawberries and pour into the bottom of a blender. Add the remaining ingredients on top. Blend until completely smooth. Serve immediately.

Serves 2-4.

German Pancakes

Or if you prefer, Magic pancakes . . . I've heard it both ways!

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cube butter

Melt the butter in an 11x13 pan in the oven at 350 degrees
Mix everything else for 1 minute with an electric mixer
Pour the mixture over the melted butter and bake for 15 minutes

Easy Pancake Recipe

This may prove to be a laughable post to others, but I was raised on pancakes made from a box.  And now that I've grown up I'm glad my pancakes have grown up with me. This is an easy and super tasty recipe!

PANCAKES
1 c. flour (I like to use half whole wheat, half white)
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. milk
1 egg
1-2 Tbsp. oil

Preheat your griddle.  Combine all the dry ingredients in a bowl.  After mixing, make a well in the center.  Add your milk, egg and oil into the center and blend until well mixed. NOT with a hand mixer. Use a fork/whisk. There should be a few small lumps!  Pour about 1/4 cup on to a hot griddle...and you know the rest.

Makes 8-10 pancakes.