Breakfast: Remember the Cherry Baked Pancake I made a few weeks ago. Here's a Blueberry version. Both were super yummy. Still trying to decide which was my favorite.
Shelly's Baked Blueberry Pancake (Clafoutis -ish)2 cups Blueberries (fresh or frozen)
2 Tablespoons Sugar-Free Torani Syrup (SF Vanilla, Almond, or Blueberry all would be great)
Batter
2 Eggs
1/4 cup Cottage Cheese
3/4 cup Milk
1/2 cup Multigrain Pancake Mix (I use this)
1/4 cup Strawberry Protein Powder
1/4 cup Sugar Free Torani Syrup (I used SF Vanilla)
Saute blueberries and 2 T of SF syrup for a few minutes till slightly softened. Arrange in a Pyrex baking dish or deep pie plate (any size around 8x8x2 would work) that has been sprayed with Pam non-stick spray. Whiz the batter ingredients in a blender till smooth. Pour batter over top of the berries.
Bake at 425 for about 25 minutes or until puffed and lightly golden brown.
Serve a wedge with a squirt of Homemade, No Sugar Added Whipped Cream and/or a drizzle of warmed SF Maple Syrup. A piece topped with a dollop of sweetened Fage Greek Yogurt is great too.Lunch: Was busy working and needed something easy... it doesn't get much easier than this. I could live on this simple tuna salad. It's the tuna. It's unreal. If you hate tuna. Try this tuna. It's life-changing. No seriously, it is.
Shelly's Tuna, Cukes & Cheese
1 can Tuna Fillets, packed in Olive Oil, drained (I use Roland Ventresca Tuna Fillets)
1 Cucumber, chopped
1/4 teaspoon Oregano
1 cup Mini Fresh Mozzarella Balls (sometimes called perlini)
Kosher Salt to taste
a few twists of Black Pepper
1 Tablespoon Orange Muscat Champagne Vinegar (any fruity vinegar will do)
Mix everything together. That is all. Great for a beach or park outing or for work because it only gets better as it sits and no mayo to spoil.
Dinner: Friday's I do a veggie drawer clean-out in preparation for the Farmer's Market purchases on the weekend. A lonely leek made it into this Broccoli Cheese Soup.
Shelly's Broccoli Cheese Soup1 Leek, light green & white parts only, diced
1 Yellow Onion, diced
4 Green Onions, diced
3 Garlic cloves, minced
1 (16 oz.) bag Frozen Broccoli, steamed
1/2 teaspoon Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Butter
1 Tablespoon Multigrain Pancake Batter (I use this)
1 cup Milk
2 cups Chicken Broth
1 cup Cheese, grated (I used a combo of cheddar and Parmesan)
Steam and puree broccoli in a food processor till finely chopped. Set aside.
Saute leek and onions till golden. Add garlic cook 1 minute more. Add broccoli and seasonings. Make a well in the center and add butter and pancake mix. Cook for 1 minute. Add milk and broth. Cook covered for 30 minutes on low. Stirring occasionally. I whizzed it smooth with this super cool gadget. You could leave it chunky or blend it in a regular blender in batches then dump it back into the pan. Add cheese cook 5 minutes more. Serve with optional toppings: a sprinkle of French Fried Onions (those Durkee Green Bean Casserole ones) and a dollop of...Shelly's Greek Yogurt Sauce
2 oz. Fage Greek Yogurt
1 Tablespoon Mayo
dash Seasoning Salt
1/2 teaspoon Greek Seasoning
Mix together.
Snacks: As always too much coffee and 2 scoops of my Strawberry Protein Ice Cream with a drizzle of Smucker's Sugar-Free Strawberry Topping and Land o Lakes SF Whipped Cream for dessert.
For those of you that are new to the blog... I do these day in my pouch posts once a week or so. These are foods that are OK on my plan. Be sure to always follow your medical posse's advice. Click here for info on how to find nutritional values on an Eggface (or any other) recipe.
