I made three fabulous recipes today, two of them new, and the other a favorite I've made many times.
For breakfast I started with Whole Grain Apple Pancakes. I had been craving pancakes since last fall, but never opened the mix until today. I used the Whole Foods brand of Whole Wheat Pancake Mix and made it as follows:
WHOLE GRAIN APPLE PANCAKES
1 cup Whole Foods Organic Whole Wheat Buttermilk Pancake mix
2/3 cup organic skim milk
1/4 cup chunky applesauce (no sugar added, I use Trader Joe's)
1 egg white
1/2 tsp cinnamon
1 apple (I used an organic Braeburn)
1/4 Maple Farms sugar free syrup
1 shake cinnamon
For pancakes, mix all ingredients until well blended and set aside. For topping, peel apple and slice thin. Place in small bowl with 1 tbsp of water and steam in microwave (covered) for 45 minutes. Remove from microwave, pour off water and top with a sprinkle of cinnamon and maple syrup. Stir.
Prepare griddle with non-stick spray and heat to medium high. Pour 3 tbsp. of mix to form 1 4 inch size pancake, cooking three at a time. When first three are done, place on plate, spray with I Can't Believe it's Not Butter and top with all of apple mixture. 7 Points Plus per serving, with a serving of fruit and whole grains.
The new one was a Spaghetti Squash Casserole. This is my favorite dish at True Food Kitchen right now and I wanted to try it at home. So I did, and it came out fantastic. I made it for dinner last night, but it was even better leftover today for my lunch.
SPAGHETTI SQUASH CASSEROLE
1 whole spaghetti squash
2 medium sized zucchini
2 tsp. extra virgin olive oil
4 cloves of garlic
1 28oz. can of crushed tomatoes
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Pre-heat oven to 350 degrees. Line a cookie sheet with foil and spray with healthy oil cooking spray (canola or olive). Cut squash in half lengthwise and scoop out seeds. Place cut side down on foil and bake for 30-50 minutes, depending on size of squash. Set timer for 30 minutes, and check. Add time until done. Test with knife for doneness- tip should easily pierce the skin when done. Pull from oven, turn over and let cool for a few minutes.
While squash is baking, smash and slice garlic. In medium sauce pan, over medium high heat, heat 2 tsp. of olive oil, and when hot add in garlic. Cook for 1-2 minutes, then add in can of crushed tomatoes. Let heat and simmer for 10 minutes. Julienne both zucchini, discarding the skins.
When squash is cool enough to handle, scoop out flesh (which will look like broken spaghetti) and place in large mixing bowl. Add in julienned zucchini, tomato sauce and Parmesan cheese and stir to mix. Spray a 9x13 inch glass pan with healthy oil spray and pour vegetable mixture in. Top with 1 1/2 cups of shredded mozzarella cheese and bake 25 minutes uncovered. Dish may be a bit watery, so serve with a slotted spoon. Makes 8 servings. Projected Points Plus value, 2 per serving.
For dinner tonight I made this fabulous salmon recipe which I served on a bed of wilted spinach with steamed carrots and baked potatoes. I also found this recipe last year in Cooking Light, in a McCormick spice ad. It makes for a healthy, gorgeous and colorful plate.
SMOKED PAPRIKA SALMON
1/4 cup orange juice
2 tbsp. plus 1 tsp olive oil
2 tsp. dried thyme leaves, divided
2 pounds salmon fillets
1 tbsp. brown sugar
1 tbsp. smoked paprika
1 tsp. cinnamon
1 tsp. grated orange peel
1/2 tsp sea salt
1 bag spinach leaves
Prepare salmon by mixing orange juice, 2 tbsp of the oil and 1 tsp of the thyme in a small bowl. Rinse salmon fillets and place in glass dish. Add marinade: turn to coat well. Cover and refrigerate 30 minutes or longer for extra flavor.
In a separate small bowl, mix sugar, paprika, cinnamon, orange peel, remaining tsp of thyme and sea salt. Remove salmon from marinade and place on sprayed foil lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with smoked paprika mixture.
Roast salmon in pre-heated 400 degree oven for 10 to 15 minutes or until fish flakes easily with a fork. meanwhile, heat remaining 1 tsp of olive oil in a large skillet on medium heat. Add spinach, cook and stir 2 min. or until wilted. Serve salmon over spinach.
Hope your week is off to a great start!