Food goodness

From: Weelicious I made these pancakes for Piper this week.  She loves them.  I tried to get SJ to eat them, too, by telling her they were Hulk pancakes, but she was having none of it.  I ate a few, too.  :) Ingredients 1 cup packed fresh spinach 1 cup buttermilk 1 large egg 1 tablespoon oil 1 cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation 1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.   2. In a separate bowl, whisk together the remaining ingredients.   3. Whisk the wet ingredients into the dry ingredients until just combined.   4. Heat a large pan or griddle over medium heat and grease with butter or oil.   5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.   6. Flip the pancakes and cook for one minute longer and serve. *Mixture can also be used in a w

I've been refining this for a while now to make it easier and easier, and I think I've finally gotten there... loosely based on this recipe . 1 pound lean ground turkey or chicken sausage, or a blend of the two green/red/yellow bell peppers, finely chopped 1 onion, finely chopped 2 garlic cloves, minced 1 can (28 ounces) crushed tomatoes, undrained, plus a chopped fresh tomato or two if you have some to use up some beans, equaling about two cans -- black, kidney, white, pinto, whatever  2 c reduced-sodium chicken broth a bag of frozen corn 1 tablespoon chili powder and/or a couple adobo chiles with some sauce pepper, cumin, garlic powder In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add all spices. Transfer to a 4-qt. slow cooker. Stir in everything else. Cover and cook on low for 4-5 hours or until heated through. Serve with sour cream, cheese, cilantro,

This was another "Clean Eating" recipe that I tried a few weeks ago and really liked.  It wasn't as good after a day or two when all the dressing was absorbed and it kind of lost some of the lemony zing.  It would be better eaten the day it's made, I think.  So, this would be a good dish to take to a pot luck where everything is going to be eaten that day.   Or, just make more dressing and drizzle some more on the next day to revive it.  It was a good lunch, though, and I will make it again.   Oh, and I used the pre-cooked French Lentils (the black ones) from TJ's instead of cooking green lentils, because I always overcook my lentils and end up with mush. Ingredients 2 cups dry green lentils, 1 can of chickpeas , rinsed, drained 1 bunch of radishes, chopped or sliced ¼ cup fresh basil leaves, chopped (optional, thyme leaves loosely packed, discard stems) 1 bay leaf Garlic  2 teaspoons kosher or sea salt 3 t

This is one of the recipes that I was given when I signed up for a "Clean Eating Challenge Group" awhile back.  I liked it the first time, so I'm making it again!  The first time I followed the recipe as written.  This time I only had one can of diced tomatoes, so I added one can of crushed tomatoes as well.  I know that it will come out saucier than last time, but the flavor should be about the same.  I'm also starting with frozen chicken thighs this time, so I'm sure it will take longer to cook.   Ingredients ·          4-6 boneless, skinless, chicken breasts ·          2 14.5 oz cans diced tomatoes ·          1 medium onion thinly sliced (Not chopped) ·          4 garlic cloves ·          1/2 cup  balsamic vinegar  (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring) ·          1 tbsp.  olive oil ·          1 tsp each: dried oregano, basil, and rosemary ·          1/2 tsp thyme ·          ground black

This was good, and it relies entirely on pantry staples... 1 tablespoon olive oil 1 small yellow onion, diced 2 cloves garlic, minced 12 oz frozen artichoke hearts [[I didn't have and substituted an elderly sliced leek]] 64 oz vegetable broth [[I didn't need use this much]] 2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained [[I used homemade ones that I made in the oven, plus a lot of their extra liquid]] 3 cups cheese tortellini (refrigerated or frozen) [[I used one package of TJ's frozen spinach tortellini]] 2 cups fresh spinach leaves, roughly chopped 1/3 cup basil pesto Salt and black pepper, to taste Grated Parmesan cheese, for serving, optional Directions: 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is so