Cottage Cheese Pancakes…

One of my biggest pet peeves is people who are on a diet; and claim they have had to give up all their favorite foods. If you are trying to lose weight or even eat healthier, you do not have to have to give up your favorites. You either have to eat much smaller portions of the “full fat” version or try to find a different version that is lower in the fat content.

Pancakes are an American favorite for breakfast and hehehe sometimes dinner! The recipe today is a healthier version for pancakes; they are similar to crepes.

White flour is replaced with whole-wheat flour and wheat germ. Top with fruit jam or preserve of your choice, or sugar free syrup.

The recipe makes six pancakes. I suggest splitting them between two people and serve with fruit salad.

Ingredients:

2 eggs

1/2cup cottage cheese, prefer low fat

2 Tablespoons wheat germ

2 Tablespoons whole wheat flour

1/8 teaspoon salt

Fruit jam or preservers

Powdered sugar, optional

Directions:

Blend eggs, cottage cheese, wheat germ, flour and salt until smooth. I suggest a food processer for this step.

Pour a small amount of batter onto lightly greased pan or griddle and cook until light brown.

Remove to plate, spread jam on top of each then roll up. You can finish by sprinkling powdered sugar over the top.

Crock-pot Cowboy Stew...

I first came across this recipe in a book by Sandra Lee, of Semi-Homemade. The orginal recipe calls from potatoes and corn. I personally thought it was too much in the carbohydrates so I took out the corn and added a can of kidney beans.
The meat in the stew is brisket. You only need 2 pounds, if you can not find a small 2 pound brisket look for corned beef. The meat in that package of corned beef is brisket, just throw away the seasoning packet that is inclosed.
We used to have eat this recipe twice a month. Super simple to throw together in the morning before work, or great on a cold day. The orginal recipe states it serves six, four is more the correct portion.

Ingredients:
2 pounds beef brisket, cut into bite size pieces
1 Tablespoon taco season
2 cups chopped potatoes
2 10 ounce cans of Rotel tomatoes and chilies
1 10 ounce can of cream of celery soup
1 10 - 15 ounce can of kidney beans, undrained
1 cup beef broth, low sodium
1 small onion chopped
2 teaspoons garlic, minced

Directions:
In a 4 quart crock-pot add brisket and sprinkle with taco seasoning
Add remaining ingredients and stir until combined
Cover and cook on hight temp setting for 4 to 6 hours.
or low temp setting for 8 to 10 hours.