Whole Wheat Pancake Splurge

• These pancakes are so hearty and yummy my boys had seconds & thirds! If you want to make them healthier you can cut back on the sugar or use a sugar substitute. 
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• Ingredients
• 1 1/2 cups old-fashioned oatmeal
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/3 cup sugar
• 3 tablespoons chopped walnuts (optional)
• garnish with blueberries, bananas or strawberries

1. Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
2. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.    

taken from allrecipes.com

Chips & Salsa for Dinner!

Pita chips

2-4 whole wheat pitas (each pita will make 16 chips)

olive oil

salt

Preheat oven to 400. Cut each pita into 8 triangles, then cut each piece again where natural division is, into 2 triangles. Spread evenly on a baking sheet and lightly brush with olive oil and season with salt. Cook for 7-8 minutes until crispy.

Salsa

1 can black beans, drained

1 can of corn, drained,

4 fresh tomatoes, diced

1/2 cup feta

1/4 of a red onion, diced thinly

1/4 cup olive oil

juice of one lime

1/4 cup red wine vinegar

1/4 tsp chili powder

1/2 tsp cumin

Cilantro & avocado would be great additions if you have them on hand. (I didn't)

Portabello Burger

4 portabello mushrooms, caps peeled

4 whole wheat buns

1 red onion

2 tomatoes

fresh mozzarella

olive oil

salt & pepper

pesto, mayo, or some type of spread for the bun

Brush mushrooms with olive oil & season with salt & pepper. Place on cookie sheet with caps down and bake for 20 min in a 425 degree oven. Saute red onion in small amount of olive oil. Toast buns the spread with pesto. Top hot mushroom with fresh mozzarella then add onions & tomatoes. My mouth is watering while I type, SO good!

Creamy Tomato Soup

1-2 c. sliced onions (I buy a bag in the frozen section already chopped, so easy)

1/2 tsp of thyme (or more if you're like me- LOVE thyme)

1/2 tsp of basil

1/2 tsp of oregano

1 garlic clove minced

1/4 cup butter

1/4 cup olive oil

2 cans diced tomatoes

4 TBSP tomato paste

3 3/4 c. chicken broth

1/4 c. flour

1 tsp sugar

salt and pepper to taste

fresh basil, parmesan or asiago for garnish

In a large pot saute onion, thyme, and basil in 1/4 c. butter and 1/4 c. olive oil until onion wilts. Add tomatoes and paste. Simmer 10 min. Slowly add 5 TBSP broth to flour mixing until smooth. Remove from heat and stir in flour mixture. Add remaining broth and return to heat. Simmer 30 min. stirring frequently. Put soup through a blender, use a handheld blender or food processor. Add sugar, salt, and pepper. Can garnish with cheese or cottage cheese and a drizzle of olive oil.

Mini Bran Muffins

5 c. flour

1 t. salt

3 c. All-bran

3 c. Bran Flakes

2 c. dates, chopped (opt.)

1 c. nuts, chopped (opt.)

2 c. boiling water

5 t. baking soda

2 c. sugar

1 c. butter

4 eggs

1 quart buttermilk

Sift flour and salt. Combine flour mixture, All-bran, Bran Flakes, chopped dates and chopped nuts. Set aside. Mix boiling water and baking soda. Set aside to cool. Cream sugar and butter in a large bowl. Stir in eggs one at a time. Beat well. Stir in buttermilk and soda liquid. Stir in bran mixture. Tightly cover. Better if refrigerated 12 hours or more. To bake, drop by spoonfuls (don't stir) into mini muffin tins, sprayed with Pam. Bake at 375 for 12-15 minutes. This batter will stay good in your frig for up to 30 days, even though it may look a little strange.