Oatmeal Cottage Cheese Pancakes

These pancakes have no sugar, flour, or egg yolks.  The recipe only calls for mixing cottage cheese, oatmeal, egg whites, and vanilla in a blender.  Cook and serve.  Simple and tasty.  I found this recipe at Food.com.

Oatmeal Cottage Cheese Pancakes

1/2 cup oatmeal

1/2 cup cottage cheese

1 tsp vanilla

4 egg whites

Mix ingredients in blender.  Spray griddle or pan with cooking spray.  Cook a few small pancakes at a time.  Serve with your favorite pancake topping. 

Try them with a little orange or lemon zest added to the batter.

Coffee Cake in a Mug

Here's a great recipe for those who want a little taste of cake in a few minutes without having to make a lot.  I was surprised; it is really good! 

While I improve my photo for posting, you can see photos on the Prudent Baby site, which is where this recipe is from. 


In the cup:

Add a tablespoon of butter  and soften it in the microwave for 10-15 seconds. Don’t melt, just soften.

(I used I Can’t Believe It’s Not Butter which is already soft).

Stir in 2 tablespoons of sugar until it’s fluffy and creamy, maybe 30 seconds.

Add ½ beaten egg (For me, half of an egg works better than a whole egg; you can divide the whole beaten egg for two coffee cakes)

Stir in 2 tablespoons of sour cream and a few drops of vanilla.

Stir in 1/4 cup of flour and 1/8 teaspoon baking powder

Mix

 For topping:

In a separate ramekin or bowl add 1 tablespoon butter

2 tablespoons flour

1 tablespoon of brown sugar

1 teaspoon of cinnamon

Mix topping together with your fingers.  Top mixed cup batter with crumb topping.

Place cup in microwave. Start with 1 minute then do 10 seconds more until it’s done to your liking. One minute and 20 seconds worked out just right in my microwave.  Careful! It will be very hot when you take it out of the microwave. Let it cool for a few seconds or more.  I think it tastes even better when it is cooled for more than a few seconds. Maybe a minute or two.

Spinach and Mozzarella Egg Bake

This recipe comes from Kalyn's Kitchen.  I made half of this recipe and shortened the cooking time in this trial.  I also like to use half whole eggs and half egg whites when I make egg dishes.

Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn.)

5 oz. organic fresh spinach (4 cups packed)

1-2 tsp. olive oil (depending on your pan)

1 1/2 cups low-fat mozzarella (Kalyn used a low-fat

mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)

1/3 cup thinly sliced green onions

8 eggs, beaten

1 tsp. Spike seasoning or any all purpose seasoning mix that's good with eggs (I use Goya Adobo)

salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 375F/190C. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. ( Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot. This is good with light sour cream or Green Tabasco Sauce

This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

Blueberry Baked Oatmeal

This is a recipe that I found on Becky Bakes. My changes are noted. www.beckybakes.net

  Blueberry Baked Oatmeal

1 1/4 cups blueberries

3/4 cup soy milk (I used 2% milk)

1/2 cup honey (I used  a little less)

2 large eggs

1 tsp. vanilla

¾ cups butter, divided (I used I can’t Believe It’s Not Butter)

2 cups rolled oats

1 1/2 tsp baking powder

¼ teaspoons baking soda

½ teaspoons salt

4 tbsp. brown sugar

Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Sprinkle blueberries and 2 tbsp of brown sugar on top of the butter. Set aside.

In a medium bowl, mix together the milk, honey, eggs, remaining butter and vanilla.

In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with remaining 2 tbsp. of brown sugar.

Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk or cream.