PEAR PECAN PANCAKES

1 cup packaged pancake mix

1 tsp ground cinnamon
1 cup milk
1 egg
1 tbsp canola oil
1 medium pear, cored and chopped
3/4 cup uncooked oats
2 tbsp chopped toasted pecans
Chopped toasted pecans for garnish, if desired

In a large mixing bowl, stir together the pancake mix and cinnamon.

In a medium mixing bowl, combine the milk, egg, and oil; mix well. Add to the pancake/cinnamon mix in the large bowl. Stir with a wire whisk just until combined. Gently stir in the pear, oats, and pecans. Let stand a minute or two to thicken.

To cook the pancakes, get griddle or large skillet hot and lightly oil bottom. Pour pancake batter onto the griddle and cook until the edges started to bubble. Turn pancakes and cook until cooked through. Serve with warm maple syrup and garnish with chopped pecans, if desired.

 

file photo

WARM CHICKEN SALAD WITH MANGO

6 to 8 ounces skinless boneless chicken breasts, cute into bite-size pieces

1/3 cup mango chutney
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional

Coat a medium nonstick skillet with cooking spray.  Place sprayed pan over medium-high heat; add the chicken.  Cook chicken while stirring for about 3 minutes or until cooked through.  Stir in the chutney, water, and Dijon mustard.  Continue cooking, stirring, just until hot.  Remove from heat and cool slightly.

Toss the salad greens and the chopped mango; arrange on serving plates.  Spoon the chicken mixture onto the greens.  If desired, garnish with the green onion.

Yield: 2 servings

File Photo

BLUEBERRY-PECAN CORN MUFFINS

1 pkg (6.5-oz) corn muffin mix

1/3 cup buttermilk

1 egg

3 tbsp melted butter, divided

1 cup blueberries

1/2 cup chopped glazed pecans

Preheat oven to 400-degrees.

Lightly coat 12 muffin cups with nonstick cooking spray/

In a mixing bowl, combine the muffin mix, buttermilk, egg and 2 tablespoons of the melted butter until blended. Stir in the blueberries and pecans. Spoon the batter evenly into the 12 muffin cups. Brush tops with the remaining butter.

Bake at 400 degrees 12 minutes or until golden brown. Remove from oven and cool in pan 5 minutes then remove from pan.

Yield: 12 servings of 1 muffin. Per muffin: 130 calories, 2g protein, 17g carbs, 166mg sodium, 6g fat (2g saturated)

file photo for reference

EASY PENUCHE ICING

1/2 cup (1 stick) butter

1 cup brown sugar
1/4 cup milk
2 1/2 cups sifted powdered sugar

In a saucepan, melt butter; stir in brown sugar. Bring to boiling, stirring constantly. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar and milk. Place saucepan in a larger pan of cold water. Beat until of spreading consistency. If icing becomes too thick, beat in 1 to 2 teaspoons more milk. Use to ice your favorite cake or cupcakes.

file photo

CREAMY FETTUCCINE ALFREDO

1 cup butter, softened

2 cups heavy cream
2 cups grated Parmesan cheese
1 lb. fettuccine noodles
1/8 tsp salt
1/8 tsp freshly ground black pepper
Fresh basil leaves for garnish

Place butter in a large glass mixing bowl.  Using an electric mixer on low speed (or a large wooden spoon), beat until smooth.  Add the cream and Parmesan stirring until well blended.

Cook the fettuccine noodles according to the package directions.  Drain and add immediately to the butter mixture in the bowl.  Toss until the fettuccine is coated with the butter mixture.  Add the salt and pepper. 

Place on serving plates and sprinkle the basil over the fettuccine.

Note:  Add sliced mushrooms before tossing fettuccine with the butter mixture, if desired.  This will add protein to the dish.

Yield: 4 servings

file photo