Monday, May 19, 2014

German Apple Pancake

Sometimes we have breakfast for dinner.  Because it's easy.  And fairly low in calories, considering the protein content.  And since we don't necessarily care for a large meal as we start our day, it's also the only way we ever get to enjoy something like this:  a German apple pancake.  Apparently, these are also known as Dutch Baby Pancakes or Bismarcks or Danish Pancakes or a host of other names, but since I'm ethnically half German, we'll call it a German Apple Pancake.  Whatever it's called, it's nice to pull it out of the oven and be able to eat it as a family while it's actually hot (tell me you know about how you can't do that with regular pancakes...the cook always ends up eating them cold...or - blah - reheated).  This is one of hubby's faves and he never turns it down when I suggest it as a low(er) calorie dinner.

German Apple Pancake
Adapted from Penzeys
Printer-friendly copy

2 large eggs
⅓ cup all-purpose flour
¼ tsp. salt
6 Tbsp. skim milk
1 tsp. vanilla extract
2 Tbsp. granulated sugar
¼ tsp. Penzeys Apple Pie spice (cinnamon may be used as a substitute)
2 Tbsp. Land O Lakes Light Butter
1 medium apple, cored, peeled and thinly sliced

Preheat oven to 400 degrees.  Place an empty 8” or 9” glass pie pan in the oven to heat.  Put the eggs, flour, salt, milk, and vanilla extract in a medium bowl and beat on medium speed for 1 minute.  In a small bowl, combine the sugar and apple pie spice and set aside.  Take the hot pie plate out of the oven and add the butter, moving it around to melt and coat the bottom and sides of the pan.  Spread the apple slices in the bottom of the pan and then pour the batter over the top of the apples.  Sprinkle the cinnamon sugar over the top.  Bake for 20-25 minutes until puffy and golden brown.  Serve immediately drizzled with maple syrup.


2 (two slices each or half a pancake), approximately 298 calories per serving

Thursday, May 8, 2014

Marinated Five-Bean Salad (gluten-free, vegan)

It's finally warming up in our neck of the woods.  Finally (it's ONLY May!).  At last it's time to put away the soup pot, fire up the grill and break out the salads.  My go-to salad is this one.  But, in all honesty, it takes a lot of time to cut up all the veggies.  I needed something in my repertoire that was quick and easy.  And I like a side dish that is either a) low in calories or b) packs a nutritious punch.  And, of course, yummy (that's such a given, I almost neglected to mention it!) This salad is all of the above:  fast, skinny, and filled with protein. And as a bonus for my friends with food allergies and sensitivities, it's both gluten-free AND vegan, so it will be perfect to share at this summer's backyard barbecues.  Hubby declared it a keeper!

Marinated 5-Bean Salad
Adapted from
Printer-friendly copy

½ c. red wine vinegar
3 Tbsp. Splenda
2 Tbsp. extra-virgin olive oil
1 ½ tsp. Italian seasoning
½ tsp. minced garlic
½ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes (optional)
1 c. frozen corn
1 red bell pepper, diced
1 can (14.5 oz.) wax beans, drained
1 can (14.5 oz.) cut green beans, drained
1 can (16 oz.) kidney beans, drained and rinsed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15.5 oz.) black beans, drained and rinsed.

Combine vinegar, Splenda, olive oil, and spices in a small bowl.  Whisk to combine, then set aside.  In a large bowl, combine corn, red bell pepper, and all varieties of beans.  Toss, then pour dressing over the top and gently stir to ensure all the beans are covered.  Cover and refrigerate several hours or overnight, stirring occasionally and prior to serving.

Serves: 8 generous servings, approximately 146 calories each