Breakfast: Well I woke up to a busted water heater. We thankfully caught it before too much damage was done, water was confined to the garage but uggggh grrrr #&$%ity, #&$% #&$% #&$%! I spent a good part of the morning making phone calls and then waiting for call backs so I had time to make a batch of my Pancake Bites.
I couldn't make up my mind what kind I wanted the original sausage, the bacon, or the fruity version. So I made all three. Sausage are my favorites. I love that sausage & maple combo. My Mum loves the blueberry ones.
Shelly's Pancake Bites
1/2 cup Multigrain Pancake Mix, dry
1/3 cup Soy Milk (any milk would do)
1/4 cup Torani Sugar Free Caramel Syrup
Assorted Toppings: Cooked Sausage, Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too)
Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.
Top each muffin with sausage, bacon or fruit. Make all one flavor or a combo. If you set the ingredients out family members and whippersnappers can make their own... banana blueberry bacon surprise.
Bake at 350 for 12-14 minutes or until golden. Serve with warmed Sugar Free Maple Syrup.
Lunch: One of my easy go-to favs: Shrimp and Cocktail Sauce.
Dinner: Monday night, in honor of Chinese New Year I made meatloaf. I know what you are thinking meatloaf?! Ummm Eggy that's not very Chinese. Seriously this was yummy, a few Asian flavors transformed this classic American diner food into a delicious dinner fit for an emperor. Leftovers reheated were just as yummy. I served them on Monday with a green salad and the leftovers I served with sauteed onions (like the ones I make for my Faux Spaghetti & Meatballs.)
Shelly's Chinese New Year Meatloaf
6 Large Mushrooms, diced
1/2 cup (1/2 of a small can) Water Chestnuts, chopped (found in the Asian food aisle)
3/4 pound Ground Beef
1/2 pound Ground Pork
1/4 cup Oatmeal, uncooked
1/4 cup Milk
1 Egg, beaten
4 Green Onions, diced
1/2 teaspoon Garlic, minced
1 teaspoon Ginger, grated
1 Tablespoon Soy Sauce
1 Tablespoon Sherry
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Butter/Oil for sauteing
Saute mushrooms till golden. Add water chestnuts. Cook 1 minute more. Set aside to cool. Soak oatmeal in milk for 1 minute. Beat egg. Add egg and soaked oats to ground beef and pork. Add cooled veggies and all remaining ingredients. Mix till combined.
Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it (spray with Pam.) Bake for 45 minutes total in a 350 oven. At the 30 minute mark you can glaze the meatloaf with my optional Year of the Dragon Glaze then return to oven to finish cooking.
Shelly's Year of the Dragon Glaze
2 Tablespoons Ketchup
2 Tablespoon Sweet Chili Sauce
Mix together and brush on meatloaves. Continue cooking for final 15 minutes. I use regular ketchup and chili sauce (found in the Asian food aisle, sometimes called Thai Sweet Chili Sauce) they do make low sugar or no sugar ketchup but I just use the real deal. If you dump easily skip this but divided over 8 mini-loaves it's really not that much sugar.
Snacks: Too much coffee and at some point I logged on to twitter and found out it was National Peanut Butter Day so I made a batch of Peanut Butter Swirl Protein Ice Cream. I ate it while I watched Tori & Dean Home Sweet Hollywood (I'm a sucker for reality TV) over the sound of the monstrous dehumidifier unit doing it's thing all night in my garage. Tomorrow a new water heater goes in, in a temporary location while we sort out the drywall damaged area. $$$.
Shelly's Peanut Butter Swirl Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Torani Sugar Free Vanilla Syrup
1/4 cup Powdered Peanut Butter (AKA PB2, Peanut Flour, Defatted Peanut Butter)
Mix together milk, protein, syrup, powdered peanut butter. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one of those just whiz it on super turbo high in the blender, you want airy. Pour into ice cream maker. Follow your machine's instructions for freezing.
You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so to get scoopable. If you leave it longer and it gets too hard just nuke ice cream 25 seconds to soften again. Optional: I took 2 Tablespoons of regular Peanut Butter, nuked 30 seconds, then drizzled it on the soft serve before I put it in the freezer. So each scoop gets a little swirl of peanut butter in it.
Other Eggface Protein Ice Cream flavors
Protein Ice Cream 101
Well, it wasn't a great day in my world but I sure did eat well.
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