Banana Blueberry Pancakes, Beef and Noodle Bake

Hi everyone!

Tomorrow is our last day of camping and I'm making Banana Blueberry Pancakes for breakfast. The kids love blueberry pancakes and banana pancakes so when they're both in one pancakes, I'm sure it will be a hit. We'll be back home for dinner and I'm whipping up a quick Beef and Noodle Bake. It can cook in the oven while I'm putting camping gear away. This is kind of like spaghetti casserole but you use any noodles. I'll only do the cream cheese layer on half but otherwise follow directions. I have a bunch of macaroni noodles I want to use up so that's what I'm going with.

Banana Blueberry Pancakes
Katie (Katiedid) from Healthy Cooking A/M '08

1 c whole wheat flour
1/2 c all-purpose flour
2 T sugar
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 1/4 c fat-free milk
3 medium ripe bananas, mashed
1 tsp vanilla extract
1 1/2 c fresh or frozen blueberries
Maple syrup, optional

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas, and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Nutrition Facts: 2 pancakes (without syrup) 195 calories, 2 g fat (trace saturated), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein

Beef and Noodle Bake
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2 cups cooked pasta
1 lb. ground beef
1 medium onion
2-3 garlic cloves, minced
1 can tomato sauce
1 pkg. cream cheese
1 cup sour cream
2 green onion, chopped
salt and pepper to taste

Preheat oven to 350. Brown beef, garlic and onion. Drain. Add tomato sauce and seasoning. Simmer 15 minutes. Mix sour cream, cream cheese and green onion. Layer cooked pasta, tomato sauce. Spread cheese mixture over top. Sprinkle with cheddar. Bake uncovered about 35 minutes or until top starts to brown.

Amy