recipes!
Yes, I’ve been eating more junk food than I should be. I won’t be apologizing for that. We have found a few recipes this year that we’ve enjoyed, and I’ll share some now.
BREAKFAST:
Although I could make my own, I really like Bob’s Red Mill Muesli. You just mix it with yogurt, let it soften for a couple minutes (or overnight) and enjoy. My 5yo loves it.
On Ash Wednesday this year, I served these Whole Wheat Pancakes for dinner, without syrup. Sound penitential? It turned out to be a family favorite, for everyone. We’ve quit using syrup altogether. Instead, I set out bowls of toppings, and the kids help themselves: yogurt, berries, and applesauce. For this recipe, I substituted half yogurt, half milk for the buttermilk. I have used the wheat germ, but have also substituted oats fine.
Another pancake favorite we like is called Farmer’s Flapjacks, from Sassafras cookbook:
Mix together 1 C buttermilk and 1 C oats, let sit overnight. Add:
- 1 egg
- 1/4 C flour
- 2 T sugar
- 1 T baking powder (I use less. I wonder if it was a typo?)
- 1/2 t. soda
- 1/4 t. cinnamon
- 1 T melted butter
And then just cook like normal pancakes.
I’ve also been making a variety of muffins to keep on hand and in the freezer. Bob’s Red Mill has a very good recipe for Bran Flax Muffins. (Don’t peel the apples.)
We also like these Rice Cereal Energy Bars. It’s like a granola bar, but with rice crispies. I’ve never made them exactly as written.
DINNER:
I’ve had this old Taste of Home recipe for years, but never made it until recently. They aren’t the healthiest entree, but everyone liked them, and you can freeze them. They are called Cheeseburger Buns. I made the dough in the bread machine, and substituted wheat flour for 1/4 of the flour.
I’ve also had this recipe for a long time, from Pampered Chef. It’s called Italian Roasted Vegetables, and it’s one of our favorites. Our favorite veggies to cook this way: sweet potatoes, carrots, and cauliflower. Basically, just chop them up, drizzle with olive oil and your choice of seasoning, bake at 375 for about an hour, turning once. My 1yo just LOVES the sweet potatoes this way!
