Recipe: Cinnamon & Vanilla Banana Egg Pancakes

Cinnamon & Vanilla Banana Egg Pancakes

Serving size: 1 

Calories per serving: 237 calories

Ingredients:

1 banana (easier to mush if the banana has begun to turn a bit)

1/2 cup of original egg beaters

1 tbsp of cinnamon

1/2 tsp of vanilla extract

1/2 cup whole strawberries

1/2 cup mixed blueberries, blackberries, raspberries

Directions:

Mash banana in a medium sized bowl with fork. Pour in egg beaters and continue mashing with fork. Add in vanilla and cinnamon and mix well. Use a hand mixer to make batter smooth.

Heat pan on medium and spray with nonstick spray (spray between each batches).

Pour batter into heated pan to make small pancakes (dollar pancake size) as they are difficult to flip if they are made too large. They will cook like normal pancakes. Flip after you see edges begin to firm. Brown on each side and remove. 

Once you've cooked all your batter too with berries and enjoy!

Recipe: Daddy's Meatloaf (Lean)

My Daddy's Meatloaf (Lean)
Serving: 18 mini loafs
Calories per serving: 174

(One of my ALL time favorite meals! Awesome with cauliflower mash and green beans! This entire meal is under 500 calories.)

 

Ingredients:

3lb Lean Ground Beef (93/7)
2 Cups Quick Oats
2 Yellow Onions diced
2 Green Peppers diced
2 Large Eggs
One can of Hunt's Dinner Starters - Meatloaf
Dash of Worcestershire sauce
Salt and Pepper




















Directions:

Sautee peppers and onions until soft. Combine ground beef and eggs and mix well by hand. Add onions and pepper and mix well by hand. Add quick oats and mix well by hand. Add Worcestershire sauce, 2/3 can of Hunt's dinner starter, and salt and pepper. Mix well by hand.

Divide evenly among muffin pan (18 total) forming them into balls just barely smaller than a baseball. Distribute remaining Hunt's sauce over mini loafs.




















Preheat oven to 350 degrees.

While oven heats, flash freeze mini loafs that are leftover. Leaving them in the muffin pan lightly cover with plastic wrap and place in deep freezer for several hours. Once they are frozen remove and divide them into family portions into freezer bags and place them back in freezer.

Bake mini loafs for 30 min. Cut into middle to check doneness. (I recommend placing a pan under the muffin pan to catch any grease that may drip out.)

To use frozen mini loafs place in fridge to thaw and cook according to above directions.

Dessert: Caramel Strawberry Crunch

Caramel Strawberry Crunch

Calories per serving: 59

Servings: 1

Ingredients:

1/2 Quaker Caramel Corn Rice Cake

1/2 cup halved strawberries

4 tablespoons of light whip cream (5 calls per tablespoon- in squeeze can)

Directions:

Crumble rice cake and mix with strawberries. Top with whip and enjoy!!