Pancakes with fresh strawberries and whipped cream
2 cups Bisquick – Original Pancake & Baking Mix 1/4 c. Whole Wheat Graham Flour 1-1/2 c. Nonfat (skim) Milk 1 Tbsp Vanilla Powder 2 Tbsp Flax Seed, ground 6 Tbsp water
Start by mixing the flax and water in a small bowl. Set aside.
In a medium mixing bowl stir together Bisquick, graham flour, and vanilla powder. Add milk and stir briskly (or use a whisk or mixer) until mixture is mostly smooth (approximately 2 minutes). Add flax/water, mixing completely.
Spray preheated skillet lightly with spray oil. Pour by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden.
10.5 oz. (300g) chicken breast, long slices (or tenders cut in half lengthwise) 1 tsp olive oil 1 med. (180g) onion, halved and sliced (Image) 1 Tbsp garlic, minced (Image) 1 med. (115g) tomato, diced 1 cup (25g) cilantro, shredded 1 Tbsp cumin, ground 1 med. (200g) red bell pepper, sliced 1 med. (170g) orange bell pepper, sliced
Heat olive oil over med-high heat. Add chicken breast slices, garlic, and onion slices. Saute until chicken is cooked (white and opaque all the way through). Reduce heat to medium-low. Add tomato, cumin and cilantro. Cover and simmer for 5 minutes. Add bell pepper slices and continue to cook, stirring occasionally until peppers are at the desired doneness (I like them with a little crisp left).
2.5 lb lean ground beef 2 slices bread, toasted and crumbed 5 tbsp flax seed, ground 1/2 cup wheat germ 1-1/2 cup diced tomato 1/2 med. onion, diced (Image) 1 cup shredded cilantro 2 Tbsp garlic, minced (Image) 2 Tbsp chili sauce 3 Tbsp Worcestershire sauce 2 Tbsp mustard 3 tsp chili powder 1/2 tsp cayenne
It’s meatloaf… Mix all ingredients in a large bowl until thoroughly combined. Place mixture in loaf pans, muffin tins, whatever pan you like to cook meatloaf in. Bake at 375 until internal temperature is at least 160 deg. (approximately 1 hour for loaf pans, less for muffin tins).
Sweet & Savory Summer Simmer with bison, brown rice, and brocolli
1 Tbsp. olive oil 1/2 med. onion, chopped (Image) 1 cup mushrooms, sliced 1 Tbsp. garlic, minced (Image) 1/4 c. hazelnuts, finely chopped 1-1/2 cup fresh cilantro, shredded 1/4 c. lemon juice 1 tsp. allspice, ground 1-1/2 cup strawberries, sliced
Heat olive oil, over med-high heat, in deep skillet/wok. Saute onions, garlic, mushrooms, and hazelnuts. Once onions are tender; add cilantro, lemon juice, allspice, and strawberries. Continue cooking, stirring occasionally, for 5 minutes.
Reduce heat to medium. Place meat of choice on top of strawberry mix. Cover and let simmer for 10-15 minutes. Reduce heat to med-low, stir lightly and turn meat. Cook for an additional 10 minutes, uncovered. Serve strawberry mix as a side dish.
Swai with Summer Citrus Sauce, Feta Pine Nut Mashed Potatoes, and green beans
1 lemon, juice and zest 1 lime, juice and zest 4 limes, juice 2 Tbsp minced garlic (Image) 1/2 large onion, chopped (Image) 1 Tbsp. Balsamic vinegar 1 tsp. dill weed, dried 1/4. tsp garlic salt 1/4 c. non-fat, plain yogurt (only if making sauce)
Place fish in a shallow pan. Blend lime juice, lemon juice, garlic, onion, and spices in a blender until smooth. Pour over fish. Cover pan and set in refrigerator for approx. 15-30 min.
After marinating; grill, broil, or bake (on rack) fillets until flaky and opaque.
Sauce: Pour half of the marinade into a small saucepan, bring to gentle boil for 5-10 minutes. Remove from heat. Add yogurt and blend until smooth.
16 oz. boneless pork loin, lean only 1 Tbsp. olive oil 1 med. onion, chopped (Image) 1 med. red bell pepper, diced 1 Tbsp. garlic, minced (Image) 1 Tbsp. Balsamic Vinegar 1 Tbsp. Baharat, Arabic 1/2 tsp. cumin, ground 1/2 tsp. bay leaf, ground (2 bay leaves will work, but be sure to remove them before serving) 2 c. Fat Free, Low Sodium chicken broth 2/3 c. wild rice blend, dry
Heat olive oil over med-high heat in deep skillet/wok. Sauté onion, bell pepper, and garlic; until onion is translucent. Add wild rice and balsamic vinegar. Stir constantly for 1-2 minutes. Add chicken broth and spices, continue to cook, stirring occasionally for 5 min. Reduce heat to med-low. Lay pork loin on top. Cover and simmer for 10 minutes. Turn pork over and lightly stir rice. Cook uncovered for an additional 10-15 minutes or until pork has an internal temperature of 160 deg.
Dust the Cod fillet with 2 tsp dill weed, 1/4 tsp salt, and pepper to taste. Bake at 350 F for 30-40 minutes.
Sauce: Melt Brummel & Brown in skillet on med-high heat. Add minced garlic and sautee lightly. Slowly add milk (whole really is better here), stirring constantly. Reduce heat to low. Crumble two sheets of Seaweed into the milk. Add 1 Tbsp Dill Weed, 1/4 tsp salt, and a dash of pepper. Simmer until liquid is creamy (approx. reduced by half).
6 Puff Pastry shells, frozen, ready-to-bake 1.5 oz. soft goat cheese 1 medium red tomato, chopped 1 cup raw spinach, finely chopped 1/2 med. red bell pepper, diced 1/2 med. orange bell pepper, diced 1/2 med. yellow bell pepper, diced 2 tsp garlic, minced (Image) 1 – medium potato, cubed
Boil potato until soft, drain. Bake pastry shells per instructions on box. Add all other ingredients to potato pot and cook over low heat, stirring constantly, while pastry is baking. Once shells are done, remove potato mixture from heat, remove tops on pastries, scoop out soft inside, fill with potato/cheese mixture. Bake at 350 for 10 min. Serve warm.
14. oz Bison Ribeye, cubed (lean beef would work too) (Image) 2 c. mushrooms, sliced 1 med. red bell pepper, diced 1 med. yellow onion, chopped (Image) 1 Tbsp garlic, minced (Image) 3-1/2 c. tomatoes, diced 1/2 c. cilantro, hand shredded 1 tsp. garlic salt 1/4. tsp ground chili pepper 1/2 tsp. ground mustard 1 Tbsp. olive oil
In a big wok/skillet heat olive oil on medium. Saute onions, mushrooms, and garlic until onions are translucent. Add bison (or beef), stirring lightly until browned. Add bell pepper, tomatoes, and spices. Lower heat. Simmer, covered, stirring occasionally, for at least 20 minutes (can be longer, imagine it would be awesome in a crock pot). Uncover and simmer until liquid consistency is what you like.