Egg Pancakes with Raspberry Sauce

This is like a crepe, only thicker. Mom always made these when we were growing up. They are a German pancake. I have been playing with the recipe lately, and got it just right so thought I would share since they are low calorie and high protein. We have these every Sunday for lunch. I top them with raspberry sauce, roll them up, and put whip cream on. The kids like them spread with peanut butter and/or nutella (or a new favorite, Biscoff spread!). They even will take them as a “sandwich” cold for their lunch at school spread with PB & J or Nutella & PB.

Egg Pancakes

1.5 cups of milk

9 large eggs

1.5 cups of flour

1 tsp salt

1 tsp vanilla extract

Beat eggs, vanilla, and ½ cup of milk with a whisk. Add in all the flour and whisk until smooth. Then add the remaining 1 cup of milk and whisk until smooth. The batter will be quite thin. Take an 8” or 9” frying pan, and pour enough batter to cover the flat part (a little less than 1/4 of a cup). When the edges start to brown, flip it. Use a spatula to press it once you flip it and within a few seconds, it will be done. Top with topping of choice! This recipe makes around 14 pancakes. If you need less than that, do 5 eggs, with ¾ cup flour and milk, ½ tsp of salt and vanilla.

Nutrition (per pancake)

Calories: 88 to 93 (depending on how many eggs)

Fat: 1.8 grams

Cholesterol: 74 mg

Total Carbs: 13 g

Fiber: .5 g

Sugars: .5 g

Protein: 5 g

Raspberry Sauce

1 lb frozen raspberries

1/4 cup sugar

Heat raspberries and sugar over medium low heat while cooking pancakes. Makes approximately 12 servings (ie for 12 pancakes)

Estimated Nutrition Information

Calories: 32

Total Carbs: 8

Fat: 0

Bowtie Pasta with Sausage Cream Sauce

This is a favorite in our house.  One of my friends recommended it years ago, and we make it pretty regularly since it's quick and easy for a weeknight.

Ingredients:

1 package Bowtie pasta (I prefer the mini farfalle)
2 tablespoons olive oil
1 pound sweet or hot Italian sausage, casings removed and crumbled (I use turkey sausage)
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1/2 cup diced onion
1 (28 ounce) can Italian-style plum tomatoes drained and coarsely chopped (I use the box of Pomi chopped tomatoes)
1 1/2 cups heavy cream (can use evaporated milk, even fat free is fine, but the heavy cream turns out the best)
1/2 teaspoon salt
3 tablespoons minced fresh basil

Cooking Info:

Heat oil in a very large skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. 

Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes.  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.  Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.

(I don’t always add all of the pasta – sometimes I pull out some plain for the kids, so I end up with a little less than a full box.)

Serve With:

Crusty bread, green salad

Nutrition Info:

Serves - 8
Calories per Serving - 355
Carbs - 47
Fat - 11
Protein 18

Speedy Dinner 101

Fast dinner idea for a Monday...

Ingredients:

Boboli pizza crusts
jarred pizza sauce
shredded mozzarella
mini turkey pepperoni
sliced black olives

Cooking Info:

Bake at 450 for 9 minutes

Serve With:

Salad, cut up veggies or fruit, or whatever's in the fridge!