Cottage Cheese Pancakes

From:http://weelicious.com/2010/10/05/cottage-cheese-pancakes/

My kids had no idea these were loaded with cottage cheese. They were gobbled up.

Cottage Cheese Pancakes  (Makes 20-25 pancakes)

• Prep Time:5 minutes,
• Cook Time: 15 minutes,
• Total Time: 20 minutes,

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey or agave
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter, oil or oil spray

Preparation

1. 1. Place the first 4 ingredients in a bowl and whisk.
2. 2. In a separate bowl whisk the dry ingredients.
3. 3. Pour the dry mixture into the wet mixture and stir until just combined.
4. 4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. 5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. 6. Serve.
7. *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Stacked Roasted Vegetable Enchiladas

From: http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

I absolutely loved this... the husband and kids just liked it. 

This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food.

Any meal that starts out with a giant pan of roasted vegetables is a winner to me. The first time I made this, I thought it was a tad tortilla-heavy, so I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner corn tortillas from scratch.

I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. I avoided having to roll individual enchiladas, and it didn’t put me into an enchilada coma for the rest of the evening. Very nice.

Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. Another great dish adapted from The Roasted Vegetable by Andrea Chesman.

(No, I’m not getting sponsored to rave about her book. I would love it if she’d give me a dozen books to give away to you, though!)

Stacked Roasted Vegetable Enchiladas

ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Cilantro Lime Dressing

Cilantro Lime Dressing

From: http://jamiecooksitup.net/2010/03/cilantro-dressing/

Yield: 3-4 cups

1 package Hidden Valley Ranch Dressing mix

1 C Best Foods Mayonnaise (I use Light, on occasion)

1 C milk

2 tomatillos

1/2 bunch cilantro

1 clove garlic

1 lime, juiced

pinch red pepper flakes

1 T sugar

 Here is your line up. What a bunch of beauties! The green tomato-look-a-like is a tomatillo. The husky thing next to it, is also a tomatillo with the husk still on. Tomatillos can be purchased at any grocery store. They are usually in the refrigerated produce section up on the top shelf.

1. Place your milk, mayo, and ranch packet in a blender.

2. Take the husks off your tomatillos and cut them into quarters.

3. Peel your garlic and chop up your cilanto just a bit. You don’t have to make things too tiny. The blender is going to do most of the work for you.

4. Add the tomatillos, cilantro, and garlic to the blender. Sqeeze your lime juice into the blender as well.

5. Add the sugar and pinch of red pepper flakes. Cover your blender and let the old girl do her work. (That means blend it for about 2 minutes, folks.) Enjoy!

Chocolate-Banana “Ice Cream”

From http://confident-beautiful-motivated.tumblr.com/post/4418288504/rouxeats-chocolate-banana-ice-cream-freeze-a

Chocolate-Banana “Ice Cream”

Freeze a banana, then combine with 2 tbsp cocoa powder and blend until smooth and creamy. Dairy-free, 110 calories. But most importantly: frigging delicious, because seriously dudes, bananas and chocolate were meant to be together <3 p="">

I use a frozen banana with a spoonful of peanut butter & half a glass of milk for a morning smoothie. This sounds delicious. I need to pick myself up some more bananas…