High Protein Pancakes

High Protein Pancakes

pancake

These pancakes are not puffy and thick like most pancakes, but they are thin and light & packed with protein.

1 c. cream style cottage cheese
4 eggs
1/2 c. flour (whole wheat or all purpose)
1/4 t. salt
1/4 c. oil
1/2 c. milk
1/2 t. vanilla

Combine all ingredients in a bowl and using a hand mixer, whirl at high speed for 1 minute (if you want your pancakes smooth, put them in a blender and pulse/whirl until smooth)
Bake on lightly greased non stick griddle.

Pumpkin Spice variation:
Add 1/2 c. pumpkin and an extra 1/4 c. flour & a pinch of cinnamon, nutmeg, ginger and cloves

Recipe from “Eat more with less” cookbook

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Garden Baked Ziti

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This recipe makes two batches of ziti- one for tonight’s dinner & one for freezing.

Cooking spray

1 lb. whole wheat ziti

2 TBSP extra virgin olive oil

1 c. finely chopped yellow onion

1/2 c. chopped red bell pepper

2 cloves of garlic, minced

1 (28 oz) can of crushed tomatoes

1/2 c. water

1 1/2 tsp. salt, divided

2 c. ricotta cheese

1 (10 oz) pkg. frozen chopped spinach, thawed & well drained

1/2 c. Parmesan cheese

1 medium zucchini, grated

1 c. shredded mozzarella cheese

freshly ground pepper to taste

1.Preheat oven to 375. Lightly coat two 8″x8″ baking pans with cooking spray.
2. In a large pot over high heat, cook the ziti in boiling water until tender. Drain and return to the pot. 3. Heat the olive oil in a large pan over med-high heat. Add the onion and bell pepper. Reduce heat to med-low and saute until soft, about 8 min. Add the garlic and saute for 2 min. Add the crushed tomatoes, water, and 1 tsp. salt. Bring to a simmer and cook for 20 min.
4. Add the tomato sauce to the ziti, along with the ricotta, spinach, Parmesan, zucchini, and 1/2 tsp salt. Stir to combine.
5. Divide the pasta between the two prepared pans. Top with mozzarella. Add freshly ground pepper to taste.
6. Bake for 20 min. or until cheese is lightly golden. Let it sit for 5 minutes before serving.

To freeze: Complete ziti preparation through step 5. Cover with aluminum foil and freeze for up to 3 months. To cook, transfer covered frozen ziti directly from the freezer to 375 oven. Bake for 90 min. Remove foil and bake for an additional 15 min. until golden.

Lentil Burgers

Vegetable-Based Alternative to Ground Meat

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Ingredients

For Lentil Burgers:

1/2 small onion, roughly chopped

1 small carrot, peeled and roughly chopped

1 clove garlic, roughly chopped

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1 tsp salt, divided

1/4 tsp. celery seed

1 lb. cooked lentils2 TBSP olive oil, divided

1/2 c. breadcrumbs

1/2 tsp. pepper

2 TBSP cornstarch

1/4 c. water1 TBSP Worcestershire sauce

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For Taco Meat: 

1 small jalapeno, seeded & chopped

2 TBSP taco seasoning

Directions

Cook the lentils according to the package directions and drain. You don’t have to mash up your lentils, if you prefer them whole, but I like to mix them together in my kitchen aid mixer until the texture is smooth.IMG_4367

Rough cut onion, carrot, garlic and place in food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 TBSP olive oil to a saute pan & add carrot mixture and cook until just tender(about 3-5 min)

Place lentils, breadcrumbs, 1/2 tsp salt and pepper in a bowl. Add the cooked carrots over the top and slightly mash together.

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Combine cornstarch, Worcestershire sauce and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.

Form burgers into patties, sliders or meatballs. Add 1 TBSP olive oil to pan and cook burgers on med-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce,  tomatoes, ketchup and pickles are ours)

Notes: Mix can be used now or refrigerated for later or frozen for another time. If you want more firm burgers, you can also add 1/4 cup dry flaxmeal.

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