Like I promised, a few recipes for the month...
Chocolate Peanut Butter Pancakes
These pancakes are LOADED with protein, such a great way to start the day!
1 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup chocolate PB2 (this is powdered peanut butter, find it at your health food section of your grocery store), can use any peanut butter if you can't find pb2
1 1/4 cup almond milk
2 scoops (or one pouch) chocolate Muscle Gain by AdvoCare (awesome protein powder!)
Mix all ingredients together, pour about 1/4 cup batter into a 350 degree skillet (or about medium heat). Flip once pancakes start forming bubbles. Enjoy! I put all extra pancakes on a cookie sheet and freeze for about an hour, then I put them in a freezer bag to heat up any time the boys want a snack, for future breakfasts, or for school lunches for Landon.
Chicken and Wild Rice Casserole from Weelicious
This dish is so easy and so yummy!
1 Tb plus 1 tsp olive oil
1 small onion diced (we don't love onion, so I always half the amount of onion needed in a recipe)
1 cup mushrooms, sliced (great job for the little ones to help with, just give them a butter knife and let them chop!)
1 tsp salt, divided
1/2 tsp garlic powder
1 lb chicken breast, boneless/skinless, cut into 1/2 inch pieces
1/2 cup sour cream (I didn't have any so I used plain greek yogurt)
1 cup cheddar cheese, shredded and a little to sprinkle on top
3 cups cooked wild rice (follow package directions, it takes about an hour to cook wild rice so plan ahead)
Preheat oven to 350 degrees.
Oven medium heat, place one Tb olive oil in a large saute pan. Cook the onion for about 2 minutes.
Add the mushrooms and season with 1/2 tsp salt, cook for about 4 more minutes, until mushrooms are tender and onions translucent. Place this mixture in a bowl and set aside.
Heat 1 tsp oil in the pan and cook the chicken with the garlic powder and remaining 1/2 tsp salt until chicken is cooked through.
Combine mushroom mixture with the chicken, wild rice, and cheese and put in a 8x8 dish and sprinkle the top with a little cheese.
Bake for 20 minutes. Enjoy!
I don't think recipes get much easier than applesauce, and it is sooooo good homemade hot or cold!
'Tis the season for apples, and since we have 5 mature apple trees loaded with apples (and 5 more young trees that the deer won't let grow!) we have been eating a lot of applesauce.
I don't know if this is really a recipe, because I don't know quantities. This is something that I just taste as it cooks.
Apples (the sweeter the apple the better), I have a large tote bag that I just fill up and it makes about 6 pints of applesauce.
Water, I add about 1/2 cup at a time. Add just enough water so the apples won't burn or stick but not too much were it would be soupy
Agave necture, optional (I used this in one batch, because the apples were very tart apples they have now become sweeter and I did not use it in the last batch I made)
Peel, core, and slice apples. I use the pampered chef one that does all three things at one time, saves so much time when doing a lot of apples but boy is it messy!
Add apples and a little water (you can always add more water so just a little at a time!) to a stock pot and cook on medium low. Also add the cinnamon at this time if you want it. Let the apples simmer until they are mushy, taste it and see if you want more cinnamon or agave. If you want it chunky you are done, if you want it smooth put into a food processor until smooth. Depending on how much you made you can either put the extra in the fridge, freeze it, or can it. If canning put into jars and put jars into a boiling water bath for 20 minutes. Refrigerate any jars that do not seal. Yum, enjoy!