Panini grills are becoming more and more popular for cooking fast, delicious, and easy simple meals at home. One simply warms the grill, put in the sandwich, and (checking for desired browning) in about 3 minutes (depending on brand) a yummy treat is ready to eat. It’s fun to experiment with different breads and fillings, but here are three recipes sure to please.
Preheat grill per manufacturer instructions.
Each of these tasty recipes makes one grilled panini sandwich.
Best French Toasted Breakfast Panini
This super easy recipe makes a delicious breakfast sandwich filled with cream cheese and favorite preserves and dusted outside with sweet powdered sugar. These are pretty and special enough for guests.
Ingredients:
* 2 slices French bread, sliced thickly (about 1 inch)
* Cream cheese (roughly 3 tablespoons)
* Preserves or jam (roughly 3 tablespoons of favorite flavor)
* Butter to coat outside of sandwich
* Powdered sugar for dusting
Directions:
1. Lay out French bread slices
2. Mix cream cheese and preserves (try apricot, strawberry, blueberry or orange marmalade)
3. Spread cream cheese/preserve mixture on one side of a slice of bread and then top with remaining slice (sandwiching mixture)
4. Spread the outside of bread with butter
5. Place in grill
6. Grill as desired (see manufacturer’s instructions)
7. Remove sandwich from grill and immediately dust with powdered sugar
Variations:
Rather than preserves, add cinnamon and raisins to cream cheese.
Fill with cream cheese only. Eat as French toast, topped with syrup.
Morning Omelette Panini Recipe
A yummy mix of cheese, ham, eggs and peppers; a whole breakfast in one sandwich.
Ingredients:
* 1 hoagie roll or hearty bread of choice
* 2 slices mild cheddar or American cheese
* 4 slices deli ham
* 4 slices sweet roasted peppers
* 2 eggs, scrambled
* Butter or margarine
Directions:
1. Cut roll open or lay out thick bread slices
2. Lay cheese, ham, peppers, and eggs inside sandwich
3. Close sandwich and butter outsides
4. Grill in panini press per manufacturer instructions or to preference
Yummy Breakfast or Brunch Panini Sandwich
Egg, avocado, ham and cheese make this a hearty and healthy breakfast one can grab on the go.
Ingredients:
* 2 slices hearty bread
* 1 egg, fried
* 1/2 avocado
* 2 slices cheddar cheese
* 2 slices ham
Directions:
1. Spread avocado on bread
2. Add cheese, ham, and fried egg
3. Close sandwich and place in panini maker
4. Cook around three minutes and serve
Variation:
Leave out the ham to make it vegetarian.
http://breakfast-recipes.suite101.com/article.cfm/a_great_breakfast_panini_recipes
Saturday, September 19, 2009
Delicious Panini Sandwich Recipes & Recipe Ideas
I bought an electric grill press or panini maker yesterday and I've already done chicken in it (for White Chicken Chili) and sausage for breakfast. So, I started looked for recipes/ideas and came across this:
How to Make Grilled Sandwiches and Easy Meals Hot off a Panino Maker
© Janienne Jennrich
Read more: http://lunch-recipes.suite101.com/article.cfm/tasty_panini_sandwich_recipe_ideas#ixzz0RZFddHcH
A panini is a delicious crisp grilled sandwich, fast, easy and elegant meal good for anytime. Ideas to make quick food on a panini sandwich grill, press or maker.
How to Make Grilled Sandwiches and Easy Meals Hot off a Panino Maker
© Janienne Jennrich
A panini sandwich grill, press or panini make is a must-have small appliance for today’s semi-gourmet kitchen. At reasonable prices from about $35 and up, panini makers are within most family budgets. A panini grill is a fun party idea, too. One would also make a terrific family Christmas gift.
Following, find starter ideas for stuffing your choice of breads to make fabulous meals. Feel free to improvise these panini sandwich cooking recipes and experiment with cooking taste combinations that are delicious, elegant, and enticing. Be sure to read appliance instructions for grilling times & tips.
Quick and Easy Basic Panini Recipes for a Sandwich Grill Press
- Pizza Panini: Fill Italian bread slices with favorite pizza sauce, mozzarella cheese, and toppings.
- Turkey Club Sandwich Panini: Sliced turkey, swiss cheese, bacon slices (pre-cooked), tomato slices, and mayo, grilled on bread of choice.
- Shaved Smoked Ham, Cheddar Cheese, and Tomato Panini: Pile above and add mayonnaise and/or mustard into sourdough bread and grill.
- Ham or Turkey and Pepperjack Cheese Panini: Pile above into English muffin or sourdough bread and grill.
Vegetarian Panini Grilled Sandwich Recipes (including milk and egg products)
- Mozzarella, Tomato, and Basil Panini: Layer thinly sliced ingredients inside bread of choice (ciabatta is a good choice). Add favorite spreads or drizzle with olive oil and vinegar and a sprinkle of garlic, if desired, before grilling.
- Marinated Artichoke Hearts and Havarti Cheese Panini: Add mayonnaise if desired or drizzle with Italian dressing. Grill on Italian bread and serve with a variety of olives.
- Grilled Veggie Panini: Lightly grill veggies of choice (onions, mushrooms and thinly-sliced zucchini for instance) and fill bread of choice with the veggies and cheese or tofu.
- Good Ol’ Grilled Cheese Panini: Just like it sounds. Experiment with favorite varieties of cheeses. Crispy and delicious.
Vegan Panini Sandwich Ideas for a Panini Press
- Grilled Veggie Panini: Prepare as above, omitting or substituting vegan cheese. Add bread and condiments of choice.
- Grilled Mushroom, Tomato, and Onion Panini: Add bread and condiments of choice.
Yummy Dessert Panini Recipe Ideas:
Begin with a sweet bread or even day-old sliced cake. Try experimenting with fillings such as:
- Cinnamon, sugar, and butter
- Cream cheese and strawberry jam
- Pie filling (such as apple with cinnamon or cherry)
Read more: http://lunch-recipes.suite101.com/article.cfm/tasty_panini_sandwich_recipe_ideas#ixzz0RZFddHcH
Also see A+ Yummy Breakfast Panini Recipes, Panini Sandwich Party Recipe Ideas, and Easy Vegetarian Panini Recipes.
For more good ideas, see the websites Panini Sandwiches and How to Make Pizza Dough.
A panini is a delicious crisp grilled sandwich, fast, easy and elegant meal good for anytime. Ideas to make quick food on a panini sandwich grill, press or maker.
A panini sandwich grill, press or panini make is a must-have small appliance for today’s semi-gourmet kitchen. At reasonable prices from about $35 and up, panini makers are within most family budgets. A panini grill is a fun party idea, too. One would also make a terrific family Christmas gift.
Following, find starter ideas for stuffing your choice of breads to make fabulous meals. Feel free to improvise these panini sandwich cooking recipes and experiment with cooking taste combinations that are delicious, elegant, and enticing. Be sure to read appliance instructions for grilling times & tips.
Quick and Easy Basic Panini Recipes for a Sandwich Grill Press
- Pizza Panini: Fill Italian bread slices with favorite pizza sauce, mozzarella cheese, and toppings.
- Turkey Club Sandwich Panini: Sliced turkey, swiss cheese, bacon slices (pre-cooked), tomato slices, and mayo, grilled on bread of choice.
- Shaved Smoked Ham, Cheddar Cheese, and Tomato Panini: Pile above and add mayonnaise and/or mustard into sourdough bread and grill.
- Ham or Turkey and Pepperjack Cheese Panini: Pile above into English muffin or sourdough bread and grill.
Vegetarian Panini Grilled Sandwich Recipes (including milk and egg products)
- Mozzarella, Tomato, and Basil Panini: Layer thinly sliced ingredients inside bread of choice (ciabatta is a good choice). Add favorite spreads or drizzle with olive oil and vinegar and a sprinkle of garlic, if desired, before grilling.
- Marinated Artichoke Hearts and Havarti Cheese Panini: Add mayonnaise if desired or drizzle with Italian dressing. Grill on Italian bread and serve with a variety of olives.
- Grilled Veggie Panini: Lightly grill veggies of choice (onions, mushrooms and thinly-sliced zucchini for instance) and fill bread of choice with the veggies and cheese or tofu.
- Good Ol’ Grilled Cheese Panini: Just like it sounds. Experiment with favorite varieties of cheeses. Crispy and delicious.
Vegan Panini Sandwich Ideas for a Panini Press
- Grilled Veggie Panini: Prepare as above, omitting or substituting vegan cheese. Add bread and condiments of choice.
- Grilled Mushroom, Tomato, and Onion Panini: Add bread and condiments of choice.
Yummy Dessert Panini Recipe Ideas:
Begin with a sweet bread or even day-old sliced cake. Try experimenting with fillings such as:
- Cinnamon, sugar, and butter
- Cream cheese and strawberry jam
- Pie filling (such as apple with cinnamon or cherry)
Friday, September 18, 2009
Biggest Loser - Recipes - Frozen Gramwiches
LISA ANDREONE'S FROZEN GRAMWICHES
Ingredients:
2 whole low-fat graham crackers
¼ cup light or fat-free frozen whipped topping (any flavor)
Instructions
Break each graham cracker in half to get four halves. Spread two of the halves evenly with the whipped topping. Top with the remaining cracker halves to make sandwiches. Transfer to an airtight plastic container. Cover tightly and place in the freezer. Freeze for at least 2 hours or up to 1 month. Serve frozen.
Makes 1 serving
Per serving: 150 calories, 2 g protein, 28 g carbohydrates, 4 g fat, 2 g saturated fat, 0 polyunsaturated fat, 0 monounsaturated fat, 0 cholesterol, <1 g fiber, 150 mg sodium
http://www.biggestloserclub.com/ © 2006 Rodale Inc., All Rights Reserved.
Ingredients:
2 whole low-fat graham crackers
¼ cup light or fat-free frozen whipped topping (any flavor)
Instructions
Break each graham cracker in half to get four halves. Spread two of the halves evenly with the whipped topping. Top with the remaining cracker halves to make sandwiches. Transfer to an airtight plastic container. Cover tightly and place in the freezer. Freeze for at least 2 hours or up to 1 month. Serve frozen.
Makes 1 serving
Per serving: 150 calories, 2 g protein, 28 g carbohydrates, 4 g fat, 2 g saturated fat, 0 polyunsaturated fat, 0 monounsaturated fat, 0 cholesterol, <1 g fiber, 150 mg sodium
http://www.biggestloserclub.com/ © 2006 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Chicken Salad
TRUDI'S CHICKEN SALAD A LA SUZY
Ingredients:
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
2 tablespoons Worcestershire sauce
1 tablespoon hot-pepper sauce
1 tablespoon lemon juice, preferably fresh-squeezed
- Olive oil spray
10 cups (about 10 ounces) spring mix salad greens
1 bell pepper (any color), sliced into strips
1 large cucumber, seeded and sliced into bite-sized chunks
32 baby carrots
1 cup alfalfa, broccoli, or mung bean sprouts
4-8 tablespoons light balsamic vinaigrette
Instructions:
In a large, resealable plastic bag, combine the chicken, Worcestershire sauce, hot-pepper sauce, and lemon juice. Seal the bag. Shake until the chicken is coated. Refrigerate for 1-2 hours.
Preheat a grill to high heat. Remove the chicken from the bag. Discard the marinade bag. Lightly mist the chicken with oil spray. Place the chicken on the grill. Reduce the heat to low. Cook for 3 to 5 minutes per side, or until the chicken is no longer pink and the juices run clear. Remove the chicken to a plate. Let stand for 10 minutes. Cover with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
To prepare the salads: Cut the cooled chicken breasts into bite-sized strips. In each of four large, resealable plastic bags, combine about 2 1/2 cups of salad greens, one-quarter of the bell pepper, one-quarter of the cucumber, one-quarter of the carrots, one-quarter of the sprouts, and one-quarter of the reserved chicken. Seal the bags. Refrigerate for up to 3 days. Before packing for lunch, add 1 to 2 tablespoons of the vinaigrette to each bag. Seal the bag/s.
Just before serving, shake the salad to toss with the vinaigrette. Pour into a serving bowl or eat from the bag.
Makes 4 servings
Per serving: 258 calories, 32 g protein, 24 g carbohydrates, 4 g fat, <1 g saturated fat, <1 g polyunsaturated fat, trace monounsaturated fat, 66 mg cholesterol, 8 g fiber, 463 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
2 tablespoons Worcestershire sauce
1 tablespoon hot-pepper sauce
1 tablespoon lemon juice, preferably fresh-squeezed
- Olive oil spray
10 cups (about 10 ounces) spring mix salad greens
1 bell pepper (any color), sliced into strips
1 large cucumber, seeded and sliced into bite-sized chunks
32 baby carrots
1 cup alfalfa, broccoli, or mung bean sprouts
4-8 tablespoons light balsamic vinaigrette
Instructions:
In a large, resealable plastic bag, combine the chicken, Worcestershire sauce, hot-pepper sauce, and lemon juice. Seal the bag. Shake until the chicken is coated. Refrigerate for 1-2 hours.
Preheat a grill to high heat. Remove the chicken from the bag. Discard the marinade bag. Lightly mist the chicken with oil spray. Place the chicken on the grill. Reduce the heat to low. Cook for 3 to 5 minutes per side, or until the chicken is no longer pink and the juices run clear. Remove the chicken to a plate. Let stand for 10 minutes. Cover with plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.
To prepare the salads: Cut the cooled chicken breasts into bite-sized strips. In each of four large, resealable plastic bags, combine about 2 1/2 cups of salad greens, one-quarter of the bell pepper, one-quarter of the cucumber, one-quarter of the carrots, one-quarter of the sprouts, and one-quarter of the reserved chicken. Seal the bags. Refrigerate for up to 3 days. Before packing for lunch, add 1 to 2 tablespoons of the vinaigrette to each bag. Seal the bag/s.
Just before serving, shake the salad to toss with the vinaigrette. Pour into a serving bowl or eat from the bag.
Makes 4 servings
Per serving: 258 calories, 32 g protein, 24 g carbohydrates, 4 g fat, <1 g saturated fat, <1 g polyunsaturated fat, trace monounsaturated fat, 66 mg cholesterol, 8 g fiber, 463 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Stuffed Mushrooms
STRENGTH-BUILDER'S STUFFED MUSHROOMS
Ingredients:
Olive oil spray
4 medium button mushrooms
2 teaspoons chopped fresh flat leaf parsley
1½ tablespoons crumbled fat-free feta cheese
½ teaspoon extra-virgin olive oil
1/8 teaspoon cayenne, or to taste
Instructions
Preheat the oven to 425°F. Lightly mist a small baking dish with oil spray.
Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well. Spoon the mixture evenly onto the reserved mushroom caps. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
Bake for 12 to 15 minutes, or until they are tender. Let the mushrooms stand to cool slightly before serving.
***Makes 1 serving
Per serving: 48 calories, 4 g protein, 3 g carbohydrates, 3 g fat, trace saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 0 mg cholesterol, <1 g fiber, 157 mg sodium.
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
Olive oil spray
4 medium button mushrooms
2 teaspoons chopped fresh flat leaf parsley
1½ tablespoons crumbled fat-free feta cheese
½ teaspoon extra-virgin olive oil
1/8 teaspoon cayenne, or to taste
Instructions
Preheat the oven to 425°F. Lightly mist a small baking dish with oil spray.
Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well. Spoon the mixture evenly onto the reserved mushroom caps. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
Bake for 12 to 15 minutes, or until they are tender. Let the mushrooms stand to cool slightly before serving.
***Makes 1 serving
Per serving: 48 calories, 4 g protein, 3 g carbohydrates, 3 g fat, trace saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 0 mg cholesterol, <1 g fiber, 157 mg sodium.
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - New Orleans Rubbed Chicken with Apricot-Mustard Sauce
NEW ORLEANS RUBBED CHICKEN WITH APRICOT MUSTARD SAUCE
Ingredients:
1 tablespoon dried thyme
½ tablespoon ground black pepper
1 teaspoon garlic powder
½ teaspoon cayenne, to taste
1/8 teaspoon salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 teaspoon extra virgin olive oil
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard
Instructions
Preheat the grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
***Makes 4 servings
Per serving (1 chicken breast + 2 tablespoons of sauce): 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, 1 g monounsaturated fat, 66 mg cholesterol, 1 g fiber, 245 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
1 tablespoon dried thyme
½ tablespoon ground black pepper
1 teaspoon garlic powder
½ teaspoon cayenne, to taste
1/8 teaspoon salt
4 small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1 teaspoon extra virgin olive oil
1/3 cup apricot 100% fruit preserves
2 tablespoons spicy brown mustard
Instructions
Preheat the grill to high heat.
In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend.
Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken.
Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside.
Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top.
***Makes 4 servings
Per serving (1 chicken breast + 2 tablespoons of sauce): 197 calories, 26 g protein, 15 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, 1 g monounsaturated fat, 66 mg cholesterol, 1 g fiber, 245 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Bacon & Egg Burrito
ENERGIZING BACON & EGG BREAKFAST BURRITO
Ingredients:
Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
¼ cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96% fat-free tortilla (8” diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot® 75% Light Cheddar cheese
2 teaspoons red taco sauce
Instructions
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.
Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to coat with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.
Add the tomatoes. Cook for about 1 minute, or until just heated. Remove the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.
Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done. Stir in the reserved bacon mixture.
Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2” bare on one end, in an even strip (about 3” wide) running across the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Makes 1 serving
Per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat, <1 g saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 28 mg cholesterol, 3 g fiber, 630 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Ingredients:
Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
¼ cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96% fat-free tortilla (8” diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot® 75% Light Cheddar cheese
2 teaspoons red taco sauce
Instructions
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.
Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to coat with cooking spray. Set over medium-high heat and add the bacon. Cook, stirring occasionally, for about 2 minutes. Add the onion. Cook for 1 to 2 minutes, or until the bacon is crisp.
Add the tomatoes. Cook for about 1 minute, or until just heated. Remove the bacon mixture to a bowl. Cover to keep warm. Place the tortilla in the pan and return to medium-high heat. Cook for about 30 seconds per side, or until just warm.
Meanwhile, microwave the egg whites on low power for 30 seconds. Continue microwaving in 30-second intervals until they are just a bit runny on top. Stir them with a fork, breaking into large pieces. If they are still undercooked, cook them in 10-second intervals until just done. Stir in the reserved bacon mixture.
Place the tortilla on a serving plate. Sprinkle on the cheese leaving about 2” bare on one end, in an even strip (about 3” wide) running across the center. Top with the reserved egg white mixture and drizzle on the taco sauce. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Makes 1 serving
Per serving: 251 calories, 24 g protein, 30 g carbohydrates, 5 g fat, <1 g saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 28 mg cholesterol, 3 g fiber, 630 mg sodium
http://www.biggestloserclub.com/ © 2008 Rodale Inc., All Rights Reserved.
Biggest Loser - Recipes - Pancakes
| BETTER BLUEBERRY PANCAKES |
| Ingredients: |
| ½ | cup reduced-fat buttermilk | ||
| ½ | cup whole grain oat flour | ||
| 1 | large egg white, lightly beaten | ||
| ½ | teaspoon baking soda | ||
| ¼ | teaspoon vanilla extract | ||
| ¼ | teaspoon salt | ||
| ½ | cup fresh or frozen (not thawed) blueberries | ||
Sugar-free, low-calorie pancake syrup (optional) Instructions: In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Repeat the procedure with the remaining batter to make 8 pancakes total. Place 4 pancakes on each of 2 serving plates. Serve immediately with I Can’t Believe It’s Not Butter® Spray and/or syrup or fruit spread, if desired. Makes 2 servings; eight 3” pancakes. Per serving: Each 4-pancake serving has: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat, <1>
| |||
Thursday, September 17, 2009
Easy Nachos
1 can campbells fiesta cheese soup
1 can campbells cheddar cheese soup
1 can green chilies
Some browned hamburger
Black olives
Maybe some salsa…
Chips!
1 can campbells cheddar cheese soup
1 can green chilies
Some browned hamburger
Black olives
Maybe some salsa…
Chips!
Atkins Day 2 - Herbed Scrambled Eggs
Woke at 7am. Walked a mile before breakfast, with weights.
Breakfast:
2 Sausage Patties
3 Herbed Scrambled Eggs
I ate both in a low-carb tortilla as a breakfast burrito...
Felt bad. Took a nap from 11am-2:30!
Walked Nitro 10 blocks. No lunch. Was going to load up the lawnmower to have it repaired, but my mother & father-in-law called and said they would send Larry over to fix the roof, so Devyn and I went and got a snow-cone.
Danny & Larry showed up to fix the roof. Skipped lunch. Bathed, washed my hair because my sister called inviting us all to dinner at Ihop! I'll eat eggs and bacon or something there... ;o)
Danny is working on the lawnmower with Devyn!
Breakfast:
2 Sausage Patties
3 Herbed Scrambled Eggs
I ate both in a low-carb tortilla as a breakfast burrito...
Felt bad. Took a nap from 11am-2:30!
Walked Nitro 10 blocks. No lunch. Was going to load up the lawnmower to have it repaired, but my mother & father-in-law called and said they would send Larry over to fix the roof, so Devyn and I went and got a snow-cone.
Danny & Larry showed up to fix the roof. Skipped lunch. Bathed, washed my hair because my sister called inviting us all to dinner at Ihop! I'll eat eggs and bacon or something there... ;o)
Danny is working on the lawnmower with Devyn!
Atkins Day 1 - Cheddar Cheese Soup
I seem to have stalled on my weight loss (even with all the exercise), so I'm taking up Atkins Induction again to give it a boost.
Went back to the Atkins.com website to look at the 2 wk meal plan and discovered:
This was so good that I had it twice: once for lunch and once for dinner (with 5 shrimp added).
I had sausage for breakfast and lots of cheese during the day (string, cubed).
Some sites I found looking for a photo of cheddar cheese soup: The Country Cook, Ordinary Recipes Made Gourmet.
A site I found while researching Atkins Induction: Low Carb Confidential and a list of recipes sites that she recommends:
Went back to the Atkins.com website to look at the 2 wk meal plan and discovered:
This was so good that I had it twice: once for lunch and once for dinner (with 5 shrimp added).
I had sausage for breakfast and lots of cheese during the day (string, cubed).
Some sites I found looking for a photo of cheddar cheese soup: The Country Cook, Ordinary Recipes Made Gourmet.
A site I found while researching Atkins Induction: Low Carb Confidential and a list of recipes sites that she recommends:
http://www.lowcarbist.com/
http://www.atkins.com/Recipes.aspx
http://solitarydancer.wordpress.com/
http://cleochatra.blogspot.com/
http://lowcarbohydrate.blogspot.com/
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