We're still camping but thanks to technology, I was able to leave you an entry for each day! Tomorrow for breakfast, we're having Apple Cinnamon Pancakes and bacon. These are basically pancakes with applesauce and cinnamon in it. For dinner, we're having burgers! My husband will be thrilled as he asks for burgers almost every day! The recipe I'm using is for Miami South Beach Burgers. These are basically burgers with jerk seasoning. I'll probably just make mine that way and let my 3 guys have regular burgers. They'll like that! I'm looking forward to the spicy burger though! I love spicy food! On the side, I'm making a pasta salad with blue cheese, walnuts and arugula. Well, I'll only put walnuts and blue cheese on mine but I'll do all the other ingredients for everyone else! This is also a WW recipe for 5 points a serving for those who do WW. I love salads like this! In our store, you can only get arugula over by the fresh herbs. They don't have it in big bunches. So, just sprinkle it in, don't worry about blanching it.
Apple Cinnamon Pancakes
Cindy ( mommy_of_love1)
1egg, slightly beaten
1/2 C unsweetened apple sauce
1 Tbs sugar
couple shakes of cinnamon
pinch of salt
2 tsp baking powder
1/4- 1/2C milk
In a large bowl, mix egg, apple sauce, cinnamon, sugar and salt until well combined. Add flour, baking powder and 1/4 cup of milk. Mix until most lumps are gone, adding more milk if needed. Let sit 5 minutes, while griddle preheats to Med heat. Spoon onto griddle and cook until bubbles form. Flip and cook a few minutes on 2nd side. Serve with favorite syrup
Miami South Beach Burger
Amy – amylz
1 pound lean ground beef
1 teaspoon jerk seasoning mix
Red, green and yellow bell pepper rings
Mix together ground beef and seasoning mix; form into 4 patties. Grill to desired doneness. Serve burgers in buns with lettuce, pepper rings and Heinz Ketchup on top. Garnish with plantain or sweet potato chips, if desired.
Pasta Salad with Blue Cheese, Walnuts and Arugula
Amy – amylz – WW Website
POINTS® Value: 5
•2 Tbsp chopped walnuts, coarsely chopped
•1/2 tsp table salt
•6 oz uncooked bow ties, also called farfalle
•2 cup arugula, baby leaves, stems removed
•2 Tbsp chives, fresh, minced
•1 cup grape tomatoes, halved
•1 Tbsp white wine vinegar
•1 Tbsp olive oil, extra-virgin
•1/4 tsp table salt
•1/4 tsp black pepper
•3 Tbsp blue cheese, crumbled
•Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
•Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
•Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
Notes - If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.