banana-nut-chocolate-chip waffles

Ingredients

• Servings: 4
• 1 1/2 cups skim milk
• 1/2 cup whole oats
• 1 1/2 cups whole wheat pancake mix
• 1 banana, sliced
• 1/4 cup dark chocolate chips
• 1/4 cup walnuts
• 1 egg white
• 1 teaspoon flax seeds
• 1 teaspoon extra-virgin olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• combine milk and oats together in a bowl; allow oats to soften, about 5 minutes.
• stir pancake mix, banana, chocolate chips, walnuts, egg white, flax seeds, and olive oil into milk-oats mixture until batter is just mixed.
• preheat and grease a waffle iron according to manufacturer's instructions.
• scoop about 1/4 cup batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 2 to 5 minutes. repeat with remaining batter.

Enchiladas - New Mexico Style

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1 (19 ounce) can enchilada sauce
• 2 cups shredded iceberg lettuce
• 2 cups shredded colby cheese
• 1 (12 ounce) package corn tortillas
• 1 onion, chopped
• 1/2 cup sour cream (optional)
• 6 fried eggs (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium heat. add the chicken pieces, and cook until browned. season with cumin and chili powder. pour in the enchilada sauce, and simmer for about 15 minutes. stir occasionally.
• in a separate skillet over medium heat, warm the tortillas. don't fry them, just warm them until they are flexible.
• to assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. top with another tortilla that has been dipped in the sauce. you may repeat the layering as many times as you wish depending on your appetite. make additional stacks for each person. top stacks with a fried egg, if desired.

cheesy wheat pancakes

Ingredients

• Servings: 5
• 4 eggs, beaten
• 2/3 cup wheat berries
• 1/2 cup almond milk
• 1/3 cup oats
• 3 tablespoons coconut oil, softened
• 2 tablespoons vanilla extract
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1 pinch salt
• 1 cup cottage cheese

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
• pour batter into a large bowl and fold cottage cheese into the mixture.
• heat a large skillet over medium heat and coat with cooking spray. pour about 1/4 cup batter the skillet and cook until appear on the surface, 2 to 3 minutes. flip with a spatula and cook until browned on the other side, about 2 minutes more.

coconut buckwheat pancakes

Ingredients

• Servings: 5
• 1 cup buckwheat groats
• 1 1/2 cups boiling water
• 1 cup spelt flour
• 1/2 cup unsweetened shredded coconut
• 2 teaspoons baking powder
• 1 cup soy milk
• 1 egg
• 2 tablespoons oil
• 2 tablespoons honey (optional)
• cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• place buckwheat groats in a bowl. pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. retain water if it doesn't all absorb.
• heat a skillet over medium heat.
• whisk flour, coconut, and baking powder together in a separate bowl. beat milk, egg, oil, and honey together in a third bowl. stir buckwheat groats mixture and flour mixture into milk mixture until just combined.
• spray skillet with cooking spray. pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. cook until form and the edges are dry, about 2 minutes. flip and cook until browned on the other side, 2 more minutes. repeat with remaining batter.

Pancake And Sausage Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package bulk lamb breakfast sausage
• 4 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 1/2 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). prepare a baking dish with cooking spray. preheat the baking dish in the oven.
• brown the sausage in a skillet over medium heat; drain.
• mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl. stir in the eggs, milk, vegetable oil, and vanilla to form a batter. add the sausage and stir. pour into the preheated baking dish.
• bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. allow to cool 10 minutes before cutting to serve.

Slow Cooker Pear Rose Cardamom Cake Oatmeal

Ingredients

• Servings: 4
• 1/2 cup steel-cut oats
• 2 cups so delicious® dairy free unsweetened coconut milk
• 1 small pear, chopped
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rose water
• 1/2 teaspoon almond extract
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• sweetener of choice, to taste

Recipe

Preparation Time: 5 mins Cook Time: 7 hrs

Ready Time: 7 hrs 5 mins


• the night before: spray your crock pot with some oil to help with clean up later. add all the ingredients except the sweetener. cook on low over night (7 to 9 hours).
• in the morning: stir your oatmeal well and add sweetener. it may seem watery at the top but if stirred it should be a more uniform consistency.

Grilled Tofu Sandwich Filling

Ingredients

• Servings: 10
• 1 (16 ounce) package firm tofu
• 1 cup honey mustard sauce
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 3 hrs 10 mins


• preheat your oven to broil.
• cut the tofu cake into 4 pieces. slice each piece very thinly, then lay the tofu strips on a paper towel and blot them dry to remove excess moisture. place the dry strips in a bowl and cover them with the honey mustard sauce. cover the bowl and refrigerate for at least 3 hours, stirring occasionally.
• broil for 5 minutes, then flip the tofu and broil for another 5 minutes, or until the tofu is hot.

Corned Beef Potato Pancakes

Ingredients

• Servings: 4
• 3 medium potatoes, shredded
• 2 green onions, chopped
• 1/2 (12 ounce) can corned beef, broken into very small chunks
• 1 egg
• salt and pepper to taste
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large bowl, mix the potatoes, green onions, corned beef, and egg. season with salt and pepper. form the mixture into golf ball sized balls.
• heat the oil in a skillet over medium heat. place the potato balls a few at a time into the skillet, flatten with a spatula, and fry 7 minutes on each side, until crisp and golden brown. drain on paper towels.

Chocolate Cheesecake Milkshake

Ingredients

• Servings: 4
• 1/2 (8 ounce) package cream cheese
• 2 cups milk
• 6 scoops chocolate ice cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the cream cheese and 1 cup milk in a blender, and blend until smooth. place the remaining milk and ice cream in the blender, and continue to blend until smooth. serve cold.

bacon cheddar patty cakes

Ingredients

• Servings: 8
• 3 slices bacon
• 4 cups cold leftover mashed potatoes
• 2 eggs
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. remove the bacon slices, crumble, and set aside. leave the bacon drippings in the skillet.
• mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and cheddar cheese.
• form the mixture into 8 patties. heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Italian Wedding Cake

Ingredients

• Servings: 1
• 2 fluid ounces vanilla
• 1 fluid ounce cranberry juice
• 1 fluid ounce pineapple juice
• 1/2 fluid ounce amaretto (almond flavored liqueur)
• 1/2 fluid ounce white creme de cacao

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the , cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.

ultimate chicken fingers

Ingredients

• Servings: 4
• 2/3 cup original bisquick® mix
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt or garlic salt
• 1/2 teaspoon paprika
• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
• 1 egg, slightly beaten
• 3 tablespoons butter or margarine, melted

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• heat oven to 450 degrees f. line cookie sheet with foil; spray with cooking spray.
• mix bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. dip half the chicken strips into egg; place in bag of bisquick mixture. seal bag; shake to coat. place chicken on cookie sheet. repeat with remaining chicken. drizzle butter over chicken.
• bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Italian Wedding Cake

Ingredients

• Servings: 1
• 2 fluid ounces vanilla
• 1 fluid ounce cranberry juice
• 1 fluid ounce pineapple juice
• 1/2 fluid ounce amaretto (almond flavored liqueur)
• 1/2 fluid ounce white creme de cacao

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the , cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.

ultimate chicken fingers

Ingredients

• Servings: 4
• 2/3 cup original bisquick® mix
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt or garlic salt
• 1/2 teaspoon paprika
• 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
• 1 egg, slightly beaten
• 3 tablespoons butter or margarine, melted

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• heat oven to 450 degrees f. line cookie sheet with foil; spray with cooking spray.
• mix bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. dip half the chicken strips into egg; place in bag of bisquick mixture. seal bag; shake to coat. place chicken on cookie sheet. repeat with remaining chicken. drizzle butter over chicken.
• bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

ham cake-ettes

Ingredients

• Servings: 6
• 1 cup finely chopped cooked ham
• 1 1/2 cups cold mashed potatoes
• 3 green onions, finely chopped
• 1 egg
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups panko bread crumbs, divided
• 1/2 cup vegetable oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• mix ham, mashed potatoes, green onions, egg, dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. if mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs.
• place remaining panko crumbs into a shallow bowl.
• scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. press both sides of patty into the panko crumbs; tap off any loose crumbs. repeat with remaining mixture.
• heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.

Leftover Turkey Cheesecake

Ingredients

• Servings: 6
• 1 cup leftover stuffing
• 1 tablespoon leftover turkey gravy
• 4 ounces cream cheese, softened
• 4 ounces ricotta cheese
• 2 eggs
• 3 tablespoons leftover turkey gravy
• 1 1/2 cups leftover roast turkey, white and/or dark meat, diced
• 1 cup cranberry sauce

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). combine stuffing and 1 tablespoon gravy in a bowl. press the stuffing into the bottom of a 9-inch pie pan.
• beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. fold in the diced turkey. spoon the filling into the pie pan. bake in a preheated oven for 35 minutes. remove from oven and cover the top of the cheesecake with the cranberry sauce.