Apple and Cinnamon Oatmeal Pancakes
Ingredients:
1/2 cup whole wheat flour
3/4 cup rolled oats (ground in food processor)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup
1 cup milk (or buttermilk)
1 egg
2 tablespoons butter (melted)
2 tablespoons apple sauce
2 tablespoons rolled oats
1 apple (peeled, cored and chopped)
Directions:
1. Mix the flour, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Mix the maple syrup, milk, egg, butter and apple sauce in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the rolled oats and apple.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
1/2 cup whole wheat flour
3/4 cup rolled oats (ground in food processor)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup
1 cup milk (or buttermilk)
1 egg
2 tablespoons butter (melted)
2 tablespoons apple sauce
2 tablespoons rolled oats
1 apple (peeled, cored and chopped)
Directions:
1. Mix the flour, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Mix the maple syrup, milk, egg, butter and apple sauce in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the rolled oats and apple.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
Creamy Chicken and Spinach Tortellini Soup
1 (9 ounce) package refrigerated cheese tortellini
1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth
2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package refrigerated cooked diced chicken breast
2 cups fat-free milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.
Serves 6 ( 1 1/3 cup servings)
Fall Pork Dinner
- 1/4
- cup packed brown sugar
- 1
- tablespoon firm margarine or butter, cut up
- 1/2
- teaspoon ground cinnamon
- 1/2
- small acorn squash
- 1
- small unpeeled red cooking apple
- 1/3
- cup Bisquick Heart Smart® mix
- 1/2
- teaspoon seasoned salt
- 1/8
- teaspoon pepper
- 5
- saltine crackers, crushed
- 1
- egg white or 2 tablespoons fat-free egg product
- 1
- tablespoon water
- 3
- boneless pork loin chops, 1/2 inch thick (3/4 lb)
- 1Heat oven to 350°F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
- 2In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
- 3Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
- 4Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.
