I haven't wanted to venture from the house the past couple of days. My Mum took a fall and has needed some help getting around so I've been pantry diving, going through the refrigerator, freezer and pantry to make meals without going to the store. You know it's kind of fun, like that old Food Network show "Doorknock Dinners" where Gordon Elliot and a chef would show up at your door and use your pantry and fridge items to make a gourmet meal for your family. It's saving a little $$$ too, always a good thing. Here's what I came up with yesterday....
Breakfast: Mmmm Pumpkin Ricotta Pancakes. I'm on a pumpkin kick. I think I'm just ready for Fall to come. Changing leaves, crisp nights, apples, pumpkins, plus I look way cuter in sweaters ;)
Shelly's Pumpkin Ricotta Pancakes
1/2 cup Ricotta Cheese
2 Tablespoons canned Pumpkin Puree (not pie filling)
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon SF Torani Syrup
1/4 teaspoon Pumpkin Pie Spice
2 Tablespoons Almond Meal
Whiz all ingredients in mini food processor. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Cook on low till golden, flip, pat flat, cook till done. Nuke Shelly's Super Special Syrup for 25 seconds so it drizzles well. Serve each pancake with a drizzle of warm syrup. Makes 4 small pancakes or 8 silver dollar size.
These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold (lazy mornings).
Shelly's Super Special Syrup
2 Tablespoons Sugar Free Maple Syrup mixed with 1 teaspoon Sugar Free Torani syrup. Any flavor Torani (or any other brand) syrup will work. I used SF Pumpkin and added a little dash of Pumpkin Pie Spice too. The variety pack would be a fun way to experiment.
Lunch: a Leftover Philly Cheesesteak Stuffed Pepper. I love leftovers. I know some post weight loss surgery people that have issues with leftovers. Trick is to keep things moist. I use a little gadget like this to reheat most everything, anything else I make sure I've made a yogurt based dipping sauce to help keep things stay heading in the right direction.
Dinner: This was delicious and super simple to prepare. A great use for leftover meatballs, I used cheater frozen ones... heck you could even get some take out from an Italian restaurant. I roast veggies on the weekend after the Farmer's Market and keep them in containers in the fridge or freezer for dishes throughout the week.
Shelly's Eggplant & Meatball Casserole
2 Medium Eggplant, diced and roasted
8 Meatballs, cooked and chopped
1 cup Marinara Sauce
1 cup Ricotta Cheese
1 egg, beaten
1/2 teaspoon Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Italian Seasoning
1/4 cup Parmesan Cheese, grated, divided use
Dice eggplant and roast. I used nuked frozen meatballs but you could use leftover homemade just chop them up after cooking them. Toss eggplant, meatballs and sauce together till well combined. Pour into a Pyrex casserole dish.
In a separate bowl mix ricotta, egg, seasonings, and 3 Tablespoons of the Parmesan together. Spread over meatball & eggplant mixture. Top with remaining Parmesan. Bake at 350 for 45 minutes.
Snacks: Oodles of Coffee, a couple of my Pumpkin Protein Mini Muffins and a Café Biscotti Protein Shake