[pancakes from scratch]

Promise you'll never use Bisquick again...

1 egg
1 cup 1% milk
1/2 tsp vanilla extract
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
 

Beat egg, milk and vanilla together.  Combine remaining ingredients and stir into the batter, until smooth.  Don't over mix.

Pour a little batter onto a hot griddle.  Allow them to cook until the tops of pancakes are bubbled, then turn with spatula.  Cook just until the underside is lightly browned.

Makes about 10 (4") pancakes.  Recipe may be doubled. 

[minestrone w/ turkey meatballs]

This is just the 'easy minestrone' recipe with turkey meatballs, but it makes a world of difference and it's amazingly good.  You're welcome

The soup: based on Nigella Lawson's 'Minestrone in Minutes'

The balls: based on Giada De Laurentiis' 'Mini Turkey Meatballs'

Serves 2-3

Turkey Meatball Ingredients:

1/2 small onion, grated or finely chopped

1 1/2 garlic cloves, minced 

1 large egg

1/8 cup dried bread crumbs

1 1/2 Tbsp ketchup

small handful of fresh Italian parsley leaves, chopped.  (or a large pinch of dry)

1/4 cup shredded Parmesan

1/2 tsp salt

1/8 tsp ground black pepper

1/2 pound extra lean ground Turkey (I use the 99% fat free stuff)

2 Tbsp olive oil

Meatball Directions:

(These can be prepared ahead of time and then chill in the fridge for a day or two before you make the soup.)

 

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, salt & pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. 

Heat the oil in a heavy large frying pan, or electric skillet, over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. (Note to self - turkey browns quickly - turn often).  Turn off heat. Transfer the meatballs to a paper towel covered plate.

Let the meatballs sit and prepare the soup...

Soup Ingredients: 

Meatballs

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini passta

Red Pepper flakes, optional

Soup Directions:

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Carefully add the meatballs and bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Usually 10 minutes).  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 10 minutes.   Serve the meatball minestrone with Parmesan, if desired.

[easy minestrone]

Based on Nigella Lawson's 'Minestrone in Minutes'

Serves 2-3

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini

Red Pepper flakes, optional

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 5-10 minutes. 

[breakfast bars]

These are so easy and they get better as the week goes by.  Snack on them during the day, or enjoy one for breakfast. 

Based on Nigella Lawson's recipe of the same name.

1 14-oz can condensed sweetened milk

2 1/2 cups rolled oats (not instant)

1 cup shredded sweetened coconut

1 cup dried cranberries

1 cup sunflower seeds

1 cup low salt, or unsalted, peanuts

Preheat the oven to 250 degrees.  Oil a 9x13-inch baking pan, (I use my Pyrex).  Warm the condensed milk in a saucepan.  Meanwhile, mix all the other ingredients in a large bowl and add the warmed condensed milk, using a rubber spatula to fold and distribute.  Spread the mixture into the oiled pan and press down until the surface is flat.  Bake for 1 hour.  Let the pan cool on the counter for 15 minutes, then cut into four across and four down to make 16 chunky bars.  Let them continue to cool until they're room temperature.  Store in a ziplock bag or plastic container.  They get better as they sit.

[dutch oven chicken pot pie]

Campbell's Cheddar Cheese Soup

Campbell's Cream of Celery Soup

1/2 cup 1% milk

Chicken, cooked and cubed (1 boneless skinless breast per person, recipe below)

1 medium onion, diced

Canned peas, (small can with the pull top)

3 carrots, (cleaned, peeled and sliced)

Salt and Pepper, to taste

Canned Biscuits

Butter

Line a clean dutch oven with foil (for easy cleanup).  

Prepare 30 briquettes.  Place a large piece of foil on the ground where you'll place the dutch oven, (should be a fairly flat and clean area).  Gather all of the briquettes on the foil on the ground and place the Dutch Oven on top of all the briquettes.

Heat soups and milk in the dutch oven, stirring occasionally, (a large wooden spoon is best).

Stir in cooked chicken, onion, peas, carrots, salt and pepper. Let the mixture come to a boil, then remove the Dutch Oven from the coals.  Open the can of biscuits and place the biscuits over mixture.  Dot each biscuit with butter.  

Arrange the briquettes so 6 are on the foil (to be under the oven), and 18 are set aside to be placed on top.  (You'll have extra - this is so you can choose the best briquettes.)  Put the lid on the Dutch Oven and place over the 6 briquettes.  Carefully place the 18 briquettes on the lid.  Bake for 45 minutes, or until brown on top, rotating the dutch oven 45 degrees every 15 minutes or so.  Let rest and prepare each serving with one or two biscuits per person. 

[erin's master recipe for cooked chicken breast]

Skinless, boneless chicken breasts

Salt & Pepper

Olive Oil

Place the chicken breasts between sheets of plastic wrap and pound with a meat mallet (or large frying pan) until each is about 1/4 inch thick.  

Heat a small amount of olive oil (about a tsp per breast) in a large nonstick skillet over medium-high heat.  Season the chicken breasts with salt and pepper.  Once the pan is hot, place the breasts in the pan and cook about 6 minutes per side, or until each side is golden brown.  When both sides are browned, place them on a large piece of aluminum foil.  Carefully fold the foil around the chicken so they are fully enclosed in a foil package.  Let the chicken rest in the foil on the counter for 20 minutes.  After 20 minutes: serve, slice or chill for another use.  (For this recipe above, cube the chicken and chill until ready to pack for camping.  Keep chilled with your cold food until ready to use.)