Pumpkin chocolate chips pancakes
Total weight after cooking about 1500 grams.
Serving is 150 grams pancake.
Macros for pancake only 8 P 49 C 5 F 270 Cal
Ingredients
3 cups flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 Tablespoons sugar
2 cups skim milk
1 (15oz) can pure pumpkin puree
1 teaspoon vanilla
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup or 171 grams mini chocolate chips
maple syrup as topping
Directions
1) Mix all ingredients except chocolate chips.
2) Fold in chocolate chips.
3) Cook pancakes about 1/2 cup size pancake for a few minutes on each side.
4) Serve with maple syrup.
French Toast
Oatmeal
Ingredients
1/3 cup oats
1/2 cup water
3 tablespoon liquid egg whites
1 tablespoon peanut butter
3/4 serving protein powder
1 tablespoon peanut butter powder
1/5 mashed banana
1/2 cup frozen berries
Berry Cheesecake Overnight Oats (burnbootcamp.com)
Ingredients
1/2 cup berries
1 teaspoon honey
1 teaspoon vanilla extract
1/2 cup oats
1/2 cup full-fat cottage cheese
1/2 cup milk
Directions
1) In a bowl, mash together the berries, honey, and vanilla until a compote is formed.
2) Add oats, cottage cheese, and milk.
3) Stir until combined.
4) Refrigerate overnight.
5) Top with extra berries or nuts.
Ingredients
1/2 cup berries
1 teaspoon honey
1 teaspoon vanilla extract
1/2 cup oats
1/2 cup full-fat cottage cheese
1/2 cup milk
Directions
1) In a bowl, mash together the berries, honey, and vanilla until a compote is formed.
2) Add oats, cottage cheese, and milk.
3) Stir until combined.
4) Refrigerate overnight.
5) Top with extra berries or nuts.
Chipped Beef on Toast
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
3 cups warm milk
16 ounces beef
Directions
1) In a saucepan over low heat, melt butter.
2) Whisk in flour.
3) Whisk in milk a little at a time.
4) Increase heat to medium-high and cook while stirring, until thickened.
5) Bring to a boil and stir in chopped beef.
6) Heat through then serve on toast.
Protein Waffles
Ingredients
1/4 cup butter
1/4 cup all-purpose flour
3 cups warm milk
16 ounces beef
Directions
1) In a saucepan over low heat, melt butter.
2) Whisk in flour.
3) Whisk in milk a little at a time.
4) Increase heat to medium-high and cook while stirring, until thickened.
5) Bring to a boil and stir in chopped beef.
6) Heat through then serve on toast.
Protein Waffles
Ingredients
1 egg
1/3 cup cottage cheese
1/3 cup oats
Directions
1) Blend ingredients in blender.
2) Cook in waffle iron.
Berry Cheesecake Overnight Oats (burnbootcamp.com)
Ingredients
1/2 cup berries
1 teaspoon honey
1 teaspoon vanilla extract
1/2 cup oats
1/2 cup full-fat cottage cheese
1/2 cup milk
Directions
1) In a bowl, mash together the berries, honey, and vanilla until a compote is formed.
2) Add oats, cottage cheese, and milk.
3) Stir until combined.
4) Refrigerate overnight.
5) Top with extra berries or nuts.
Buffalo Cowboy Caviar
aspicyperspective.com
Ingredients
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) black eyed peas, rinsed and drained
1 can (15 oz) corn, drained
4 roma tomatoes, seeded and diced
2 large avocados, diced
1 small red onion, diced
1 orange bell pepper, diced
1 cup green onions, diced
1 bunch cilantro, diced
Marinade
1/4 cup olive oil
1/4 cup lime juice
1-2 tablespoons honey
2 tablespoons buffalo wing seasoning
Directions
1) Mix marinade ingredients in small bowl.
2) Chop all vegetables.
3) Place ingredients in large bowl and pour marinade over the top. Mix well.
4) Chill for at least 1 hour.
Overnight Blueberry French Toast Recipe sixsistersstuff.com
Ingredients
1 loaf French Bread
1 (8 oz) package cream cheese, cut in cubes
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk
Blueberry Syrup
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup blueberries
Directions
1) Spray 9x13-inch pan with nonstick cooking spray.
2) Arrange 1/2 bread cubes in the bottom of the pan.
3) Spread cream cheese cubes and blueberries over the bread cubes.
4) Top with remaining bread cubes.
5) Mix together eggs, milk, and syrup.
6) Pour over bread cubes and cover pan with foil. Let chill in refrigerator.
7) Bake covered with foil at 350 degrees for 30 minutes.
8) Remove the foil and bake for another 30 minutes or until fluffy and golden.
9) For the syrup, cook water, sugar, and cornstarch in a saucepan over medium heat until slightly thickened.
10) Stir in blueberries and simmer for 10 minutes.
11) Serve over french toast.
Salmon
Ingredients
1.5-2 lbs salmon
brown sugar
mayonnaise
Directions
1) Move oven rack near broiler at top of oven. Turn oven to broil - Low setting if that is an option.
2) Line baking sheet with foil. Place salmon on baking sheet, skin side down.
3) Mix 1:1 ratio brown sugar and mayonnaise.
4) Cover salmon with mixture.
5) Place in oven.
6) Cook for 10 minutes.
7) Place another layer of mayonnaise/brown sugar mixture.
8) Cook for another 10-15 minutes until done. Watch in case oils from mayonnaise and salmon create too much smoke and catch fire.
9) Check if cooked all the way through with fork.
Blueberry and Cream Cheese French Toast Casserole
Ingredients
Casserole
1 large loaf French bread
8 eggs
2 1/2 cups half and half
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup blueberries
1 8oz package cream cheese cubed
Blue Berry Sauce
2 cups water
1 cup sugar
4 tablespoons cornstarch
2 cups blue berries
Directions
Casserole
1) Butter a 9 x 13 casserole dish
2) Cut French bread into 2 inch cubes
3) In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
4) Put half of bread cubes in prepared dish.
5) Top with half cream cheese and half cup of blueberries.
6) Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
7) Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
8) Cover with plastic wrap and store in refrigerator for at least 2 hours.
9) Preheat oven to 375 degrees.
10) Remove plastic wrap and cover with foil.
11) Bake 30 minutes.
12) Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Blueberry Sauce
1) In small saucepan, combine sugar, water, and cornstarch until simmering.
2) Add blueberries and simmer for 10 minutes.
3) Using a fork or whisk, slightly break up the blueberries to desired consistency.
French Toast
Ingredients
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices bread
maple syrup
Directions
1) In a small bowl, combine cinnamon, nutmeg, and sugar.
2) In skillet, melt butter over medium heat.
3) Whisk together cinnamon mixture, eggs, milk, and vanilla.
4) Dip bread in egg mixture.
5) Fry bread until golden brown.
Buttermilk Waffle mix
https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.25 teaspoons salt
2.5 cups buttermilk
2 large eggs
3 tablespoons unsalted melted butter
Directions
1) Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
2) Pour buttermilk into center, and eggs.
3) Add melted butter into mixture.
4) Starting in the center, whisk everything together, moving towards the outside of the bowl until all ingredients are incorporated. Do not overbeat (lumps are fine).
German Pancakes
Ingredients:
6 eggs, beaten
Ingredients:
6 eggs, beaten
1 C. milk
1 C. flour
1 C. flour
3 Tbsp. margarine
1/4 tsp. salt
1/4 tsp. salt
Powdered sugar and maple syrup
Directions:
1. Put margarine in a 9” x 13” baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450°. The margarine will melt as the pan and oven preheat.
2. Beat eggs, then add flour, salt, and milk. Beat until combined. (Don’t over mix or pancake may not puff.)
3. Pull out oven rack and pour batter directly into the hot pan.
4. Bake 20-25 minutes, until deep golden brown
Directions:
1. Put margarine in a 9” x 13” baking pan (glass pans work really well). Place in a cold oven, and turn heat to 450°. The margarine will melt as the pan and oven preheat.
2. Beat eggs, then add flour, salt, and milk. Beat until combined. (Don’t over mix or pancake may not puff.)
3. Pull out oven rack and pour batter directly into the hot pan.
4. Bake 20-25 minutes, until deep golden brown
Banana Pancakes
Ingredients
3 eggs
2 bananas
1/2 cup oats
Directions
1) Mix ingredients in blender.
2) Grease large pan with butter.
3) Cook until set on each side.
Whole wheat pancakes
Ingredients
3 eggs
2 bananas
1/2 cup oats
Directions
1) Mix ingredients in blender.
2) Grease large pan with butter.
3) Cook until set on each side.
Whole wheat pancakes
Ingredients:
1 cup milk
1 tbsp lemon juice
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
2 tbsp melted butter
Directions:
1) Combine milk and lemon juice and let the mixture curdle while you mix the other ingredients.
2) In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
3) In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks mixed and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. There should be plenty of lumps.
4) Cook pancakes until you see little bubbles forming on the surface, then flip until golden brown.
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