March 2012 - Page 2 of 2 - Measuring Cups, Optional

I was having a mad craving for pancakes this Saturday. Unfortunately, I didn’t realize until after I started mixing ingredients together that we were low on eggs, and our applesauce went bad because I forgot to stick it in the fridge after opening – Woooops! So what’s a girl to do? I did some quick research online and found that I could use oil and water.

Chunky Chocolate Blueberry Pancakes Recipe

Ingredients

2 cups Bisquick Mix

1 cup Milk

1/2 cup egg substitute (or 2 tablespoons vegetable oil, and water to desired consistency)

Chocolate Chips, to desired chunkiness (I used 1/4 – 1/2 cup)

Blueberries, to desired chunkiness (I used 1/2 cup)

Directions

Mix dry ingredients together first, then add wet ingredients.

Add chocolate chips and blueberries.

Heat a large skillet over medium-high heat.

Cook each pancake until browned to your liking.

Serve with Maple Syrup.

Servings: 2 Pancakes

Nutrition Information: Cals 266. Carbs 37g. Fat 12g. Sodium 440mg.

I have not abandoned Measuring cups, Optional.

I know it’s been over a week since I’ve posted new recipes – but all for good reason. It’s been a hectic two weeks around here. I started a new job with tons of new responsibilities. With a background in communications and public relations, I wanted to branch out of the agency world and move to an in-house position where I can focus all my efforts on one client – rather than seven, or more, at a time. Week one went great (for those of you interested)! With the earlier hours, I now have time to go to the gym (something I’ve been slacking on) and make dinner, with time to see my family, watch TV or blog.

I have been living on a combination of eating out, and quick meals. But I was able to make this light pasta dish with sea scallops – a seafood I’ve been wanting to experiment with.

Sea Scallops with Lemon Pepper Pasta Recipe

Ingredients

10 large frozen Sea Scallops

1/2 package Spaghetti Noodles

4-5 tablespoons I can’t Believe It’s Not Butter Light

Lemon Pepper spice, to taste

Sea Salt, to taste

Olive Oil Cooking Spray

Directions

Defrost sea scallops in the microwave.

Meanwhile, boil spaghetti noodles, as directed on the package.

Heat a large skillet over medium-high heat, and spray with olive oil cooking spray.

Sprinkle salt on the sea scallops, then pan sear 3 minutes on each side.

Remove from heat.

Drain the spaghetti noodles, then mix in I Can’t Believe It’s Not Butter Light and Lemon Pepper to taste.

Serve the sea scallops on top of the pasta – or mix them in (but be careful not to break the scallops).

Servings: 2

Nutrition Information: Cals 370. Carbs 36g. Fat 12g. Protein 28g. Sodium 386mg.

Month: March 2012