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 (I use this)
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