Corn Skillet Pancakes<\/p>\n
1\/3 C. white plain flour
\n2 T. plus 2 tsp. whole wheat flour
\n1-1\/2 tsp. sugar
\n1 tsp. baking powder
\n1\/8 tsp. salt
\n1 egg
\n1\/4 C. plus 2 T. skim milk, or lawfat milk
\n1 T. vegetable oil
\n2\/3 C. corn kernels<\/p>\n
Mix together the first 5 ingredients in a bowl. In a separate bowl, combine the next 3 ingredients. Slowly add the corn, stirring. Combine the two mixtures. Spread 1\/4 C. of the batter on a well-greased skillet. Cook on medium heat, flipping halfway through, until pancake is golden. Cook remaining batter in the same way.<\/p>\n
Shredded Spinach and Bacon<\/p>\n
4 bacon slices, cut into thin strips
\n1 lb. fresh spinach,, finely shredded<\/p>\n
Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until almost crisp. Add spinach and salt and pepper to taste. Saut\u00c3\u00a9 3-4 minutes, stirring occasionally until spinach is just wilted. Serve hot.<\/p>\n
Fruit and Yogurt<\/p>\n
Prep: 10 min, plus chilling time.
\n4 C. strawberries, hulled
\n1\/2 lb. pineapple chunks, drained and finely chopped
\n2 C. blueberry yogurt<\/p>\n
Combine all ingredients in a bowl. Chill 10 minutes before serving.<\/p>\n
Yield: 4 servings
\nCalories: 383
\nFat: 9.4g
\nFiber: 8.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Corn Skillet Pancakes 1\/3 C. white plain flour 2 T. plus 2 tsp. whole wheat flour 1-1\/2 tsp. sugar 1 tsp. baking powder 1\/8 tsp. salt 1 egg 1\/4 C. plus 2 T. skim milk, or lawfat milk 1 T. vegetable oil 2\/3 C. corn kernels Mix together the first 5 ingredients in a bowl. In a separate bowl, combine the next 3 ingredients. Slowly add the corn, stirring. Combine the two mixtures. Spread 1\/4 C. of the batter on…<\/p>\n