Apple Ring Pancakes Recipe

I am at it again with some new pancakes!  These are no regular pancakes though.  They are extra fancy Apple Ring Pancakes!  These were a lot of fun to make and I really enjoyed them.  My kids liked them quite a bit and my husband loved them.  In fact I made a few plain pancakes with the leftover batter and my husband grabbed one of those and was terribly sad when he noticed that the Apple was missing.  I found the original recipe here.  These came together quickly and were a lot of fun.

You will need Bisquick, Lemon Zest, Apples, Egg, Milk, Nutmeg, Cinnamon, and Ground Cloves. 

Mix together the Bisquick, Egg, and Milk.

Add in the spices

And the Lemon Zest.

Core and peel two Apples. 

Slice them into even sized rings.

Drop the ring into the pancake mix.

Turn it over so both sides are evenly coated.

Place the Apples on a warm griddle that you have buttered.

Cook until Golden Brown and delicious.  I served with a bit of syrup and Butter.  Enjoy!

Apple Ring Pancakes Recipe
Source: The Chew

 2 medium Apples, Cored & Peeled
1 C Bisquick
1 Egg
1/2 C Milk
Zest of 1/2 Lemon
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Ground Cloves

In a medium bowl add the Bisquick,  Egg, and Milk.  Mix it together well.  Add in the spices and mix thoroughly.


Cut the Apples into 1/8 inch slices.  Drop the apple into the batter, making sure to coat both sides.  Warm a Griddle over Medium heat and butter it well.  Cook the apples slices until they are golden brown on both sides.  Serve with a little Butter and Syrup.

Enjoy!

Approximately 4 servings (Pancakes prepared with no toppings)

193 Calories
33 Carbs
5 Fat
5 Protein

Philadelphia Cooking Cream Santa Fe Blend Chicken & Pasta

I am quickly becoming a huge fan of Philadelphia Cooking Cream.  They are so perfect for nights when I need to make dinner in a hurry. This time I tried the Santa Fe Flavor of the Cooking Cream and I think it is my favorite!  It had a really nice mellow southwest flavor that I really enjoyed.  Both of my kids really liked this too.  I pretty much made this dinner the easiest way possible so it whipped up in no time and it was perfect on a day when time was getting away from me.

I used a Rotisserie Chicken, Cheese, Santa Fe Philadelphia Cooking Cream, Half an Onion, Half a Red Pepper (it was frozen), and Noodles.

I warmed up a pan over medium heat and tossed in a bit of Canola Oil.  Then I added the Diced Onion and Red Pepper to the pan and cooked until softened.

Meanwhile I boiled some water and added the pasta.  These colorful cheese filled ones are my older daughters personal favorites.

To the Onions and Peppers I added some of the Chicken that I shredded up.

Then I added about four Big Spoonfuls of the Cooking Cream.

I got a little Pasta water from the cooking pasta.

I added enough to make the sauce a bit liquidy..maybe a 1/4 cup.

Mix everything together and let it cook together a bit.

When the pasta is done cover it in Sauce and top it with Shredded Cheese.  Enjoy!

Philadelphia Cooking Cream Santa Fe Blend Chicken & Pasta

1 Cup Shredded Chicken
1/2 Onion, Diced
1/2 Red Pepper, Diced
4 TBSP Philadelphia Cooking Cream Santa Fe Blend
1 Package Pasta
Pasta Water 

Warm a pan over medium heat and add a bit of Canola Oil.  When the pan is warm add in the diced Onion and diced Pepper and cook for a couple of minutes until they soften.  Then add the Chicken and Cooking Cream.  Mix everything together really well. 

Meanwhile prepare the pasta as directed on the package.  Using a measuring cup and remove a bit of the water to thin the sauce out a bit.  Add the pasta water until the sauce reaches your desired thickness.  Or skip if you like the sauce extra thick.

Top the cooked Pasta with the sauce and add a bit of shredded Cheese for flair. 

Enjoy!

Vegetarian Spaghetti Squash and Black Beans Recipe

Growing up at my house we ate a lot of squash.  I always loved it when my Mom would bake one up and we would eat it with a little Butter and some Salt & Pepper.  But I don't really remember us ever eating Spaghetti Squash.  I didn't realize how interesting Spaghetti Squash was until my in-laws made it for dinner one night back when my husband and I were dating.  I remember thinking how fun it was and wondering why I had been denied the joy of eating Spaghetti Squash my whole life.  I really liked this recipe which I found here.
It had a great flavor and you can't beat that it is low calorie, vegetarian, and delicious.

Start off With a Spaghetti Squash which you have cleaned well.

Place on a baking sheet covered in Foil and Bake in the oven for 50 minutes at 375 Degrees.

The Squash should be tender enough to pierce with a fork.

Then you will need The roasted Squash (cut in half and seeds removed), Green Bell Pepper, Frozen Corn, Jalpeno Pepper, Cilantro, Lime, Black Beans, Chili Powder, Canola Oil, and Onion.

Chop up the Onion, Green Bell Pepper, and Jalapeno.

Toss them in a warm pan with the Canola Oil.  Cook a few minutes until they start to soften.

Add in the rinsed Black Beans.

Now add in the Chili Powder and a bit of Salt and cook for a minute or two

Scoop the Spaghetti Squash out of the shell, but be sure to keep the shell in tact so you can use it in serving.  Also chop up the Cilantro and add both to the pan.

Add in the Lime juice.

Stir everything together and let it warm through.

You can place it back in the shell for serving

Or just enjoy it as is with a little Cheese and Cilantro to top.  Enjoy!

Vegetarian Spaghetti Squash and Black Beans Recipe
Source:  Whole Foods Market

1 Spaghetti Squash

2 tsp Canola Oil

1/2 Large Onion, Chopped

1 Jalapeno, Seeded and Chopped

1/2 Green Bell Pepper, Chopped

1 Can Black Beans, Rinsed and drained well.

1/2 Cup Frozen or Fresh sweet Corn

1 tsp Chili Powder

1/3 Cup Cilantro, Chopped

Juice of 1/2 a Lime

1 tsp Salt

Roast the Spaghetti Squash in the over at 375 degrees for 50 minutes or until tender enough to pierce with a fork.  Allow to cool.  Once cool scoop the flesh from the shell making sure to leave the shell intact if you want to serve in the shell.

Heat the Oil in a large pan over Medium heat.  Add the Onion, Jalapeno, and Green Bell Pepper and saute for about 2 minutes.  Add in the Black Beans, Corn, and Chili Powder.  Cook an additional minute or two.  Add the Cooked Spaghetti Squash, Cilantro, Lime Juice, and Salt.  Cook until everything is heated through.

When everything is warm you can add the mixture back into the Squash halves or just eat as it is.  I topped mine with a little Shredded Cheese and Cilantro to serve.

Enjoy!

Approximately 4 servings

160 Calories

4 Fat

6 Protein

29 Carbs

Fill squash halves with filling, mounding mixture in the center.