Pumpkin protein pancakes

Pumpkin Protein Pancakes

I got this recipe from a wonderful gal I'm doing bootcamp with.  Stephanie with No Excuses Workouts. I thought they were fantastic, my daughter even loved them. Thanks Stephanie!!
These are so fantastic you could probably just have them plain.  I had yogurt on top.  Mmmm!  Enjoy!

2/3 cup rolled oats
1/4 cup canned pumpkin
1/4 cup cottage cheese
1 egg
1 egg white
1 T honey
1/2 tsp cinnamon

Blend all ingredients in a blender.  You may need to add water to get to the right consistency.  Continue blending until smooth.

Nutrition Facts

Serving Size 90 g

Amount Per Serving

Calories                                        141

Total Fat                                      3.1g

Saturated Fat                               0.9g

Trans Fat                                    0.0g

Cholesterol                                56mg

Sodium                                    118mg

Total Carbohydrates                  20.9g

Dietary Fiber                               2.6g

Sugars                                         6.9g

Protein                                        8.3g

Vitamin A 65% • Vitamin C 2% Calcium 4% • Iron 8%

Nutrition Grade A-

* Based on a 2000 calorie diet

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese  The perfect comfort food.

1quart water
3 tsp Salt
3 1/2 cups macaroni
1 tsp onion grated
4 cups grated cheddar cheese
2 tsp mustard
 2 cups milk
1 tsp Worcestershire sauce

Measure water, salt, macaroni, and onion into large non stick skillet.  Cover.  Simmer, stirring occasionally 8-10 minutes or until macaroni is tender and water is absorbed.  Add cheese, mustard, Worchestershire sauce, and milk.  Cook, covered, on very low heat for 20-30 minutes until thick and delicious.  (Too high heat makes cheese curdle.)  Serves 8

Mom's Chicken Fajitas

Ohhhh, so good!  These are the best fajitas!  What really makes them the best is the southwest seasoning we use from Penzey's spices.  They are good with chili powder but the Southwest seasoning makes them that much better!  We have cooked these on the smoker, bbq, and under the broiler.  The bbq by far makes them the most tasty but all versions are good!  We usually make extra and have the chicken on pizza in salad or anything else you can imagine.

3 lbs.  boneless, skinless chicken breasts.

Marinade:

1/2 cup oil
1/2 cup lime and or lemon juice.  Lime works the best
2 tsp sugar
4 tsp oregano
4 tsp chili powder (or southwest seasoning)
4 cloves chopped garlic (2 tsp garlic powder)
1-2 tsp fresh ground black pepper

Mix oil, lime juice and spices together for marinade.  Put chicken in a gallon zip-lock bag.  Pour marinade over chicken.  Seal and place bag in flat container.  Refrigerate for at least 4 hours, no longer than 24 hours, turning bag over at least once.

To put them together:

Fresh limes
10 large flour tortillas
2 onions sliced
2 green re or yellow bell peppers, cut into 1/4 inch strips
salsa or picante sauce
shredded cheddar or monterey jack cheese
guacamole or avocado slices
sour cream
shredded lettuce
chopped fresh tomato

Place chicken on broiler or grill.  Sprinkle with southwest seasoning or chili powder.  Broil until chicken is beginning to blacken.  Turn pieces and broil 5-10 minutes longer until cooked through.  Slice meat in thin strips.  Squeeze fresh lime juice over meat.  Saute onions and peppers until crisp-tender in saute pan sprayed with oil spray.  Squeeze fresh lime juice over vegetables when just ready to take off heat.  Wrap tortillas in foil and heat in 325 oven until warm, or warm one at a time over open flame on gas stove, being careful to watch so they don't burn.  Immediately place in foil wrapped in a towel.

To serve:  Place some chicken onion mixture, salsa cheese, guacamole, sour cream and lettuce in center of tortilla.  Fold 1 end up about 1 inch over mixture; fold right and left sides over folded end.

This is best served buffet style. 

I hope you enjoy these as much as we do!

Banana Bars with Cream Cheese frosting

This is my most favorite banana dessert.  Soo yummy.  I could eat a whole pan, well I better not...

Banana Bars with Cream Cheese Frosting

1/2 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (3 medium, I actually used 4 and cut the butter by 1/4)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda

Frosting
1/4 cup butter softened   (In my laziness I usually use just the 8 oz bar of cream cheese and omit the butter)
4 oz cream cheese, softened
4 cups confectioners'sugar
2 tsp vanilla extract

In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  (I usually put the whole very ripe bananas in, they mix up just fine.)  Combine the flour, and baking soda; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 20-25 minutes or until bars test done.  Cool.
For frosting cream better and cream cheese in mixing bowl.  Gradually add confectioners' sugar and vanilla; beat well.  Spread over bars.  Yield 3 dozen.
Note:  to make these gluten free replace flour with 2 1/2 cups gluten free flour mix and add 1 tsp xanthan gum.  Very yummy both ways!