Gluten Free Spiced Pumpkin Pancakes

This recipe for gluten free spiced pumpkin pancakes spawned from our trip to Tennessee.  My nephew and his wife are trying to maintain a gluten free diet.   They say the benefits of this way of eating are doing wonders for their health!  For breakfast one morning we had gluten free pumpkin pancakes with blueberries…so wonderful! I liked them so much that when I got home I made a batch of my own gluten free pumpkin spiced pancakes.  I did not use the same ingredients as were used in their pancakes, but they turned out just as good.  My pancakes are fluffy, moist, and flavorful.  If you choose, they can be eaten without any syrup or topping. 

These pancakes freeze well…just place a piece of parchment or wax paper in between each pancake, wrap well and freeze.  When you are ready to eat them, just pop a frozen pancake into the microwave for several seconds.

While in Tennessee, we went to Nashville one evening…what a great time all had.  The city is so much fun at night.  The music just flows out on to the streets.  If you ever have the chance to visit, be sure to check out the nightlife.  It is a city that truly knows how to put on a good time!

Enjoy!

 
Gluten Free Spiced Pumpkin Pancakes

Makes about 16 pancakes

 
2 1/3 Cups Bisquick Gluten Free mix
1 Tsp. Ground cinnamon
1/2 Tsp. Pumpkin Pie Spice
2 1/3 Cups Almond milk, vanilla flavored
1/3 Cup Canned, 100% pure pumpkin, do not use pumpkin pie filling
1/3 Cup Organic applesauce
2 Large eggs
2 Tbls. Canola oil, plus some extra for the skillet
1 Tsp. Vanilla extract
1/3 Cup Chopped Walnuts (optional, but adds a surprising crunchy texture)

Add all ingredients into a large mixing bowl.  Stir until well blended (a few small lumps is okay).  Set the batter aside and let it rest for 10 – 20 minutes.

Heat a non-stick griddle over medium heat, add a little canola oil and wipe the surface with a paper towel to remove the excess.  Pour the batter in scant ¼ cupfuls onto the griddle and spread to about 3-inches in diameter.  Turn the heat down if you find the pancakes are cooking too quickly, or browning too much.

 
Flip the pancakes when the edges are dry (they do not bubble like regular pancakes) and the side is golden brown.  Cook on the second side until it is golden brown.

Serve the pancakes hot, with a honey syrup (see recipe below), pure maple syrup, fresh fruit, or just plain.

Honey Syrup-optional:

Place equal parts pure and natural honey, and cold water in a sauce pan.  Heat until bubbly, then remove the pot from the heat and let cool slightly.  Serve the warmed syrup over the pancakes.
 
Enjoy!

Cool Cucumber Salad

Cool Cucumber Salad is a refreshing salad you can serve any time of the year.  I grew up eating cucumber salad on special occasions, or as a side to everyday meals. I took our traditional cucumber salad and made it healthier.  To do this I replaced the sour cream with fat-free plain Greek yogurt, added honey and reduced the amount of sugar used.

This recipe is easily doubled to serve a larger group of people.

 Enjoy!

Cool Cucumber Salad

Makes 4 – 5 servings

2 to 3 Tbls. Rice wine vinegar (or white vinegar) – see note

1 Tbls. Honey
1 Tbls. Granulated white sugar
1 Tsp. Grated sweet onion, fine grate
1 Tsp. Canola oil (optional)
1 Tsp. Dried dill (or 2 tsps. of fresh dill, chopped)
1/8 Tsp. Sea salt, fine grind
1/8 Tsp. Ground black pepper
½ Cup Fat-free, plain Greek Yogurt
½ Cup Flat leaf parsley leaves, chopped fine
1 Large English cucumber cut in half lengthwise, peeled (in stripes), seeds removed and sliced into thin slices

Note:  Start out with 2 tablespoons of vinegar and add the additional tablespoon if you feel the need for more tang.  Also, if you would like it sweeter, add some additional honey.  It is best to let this salad rest in the refrigerator for at least one hour before serving.  The longer it rests the more flavorful it will become.  It can even be made the day before you plan to serve it.  The mixture will thin out a bit the longer it sits, do not add additional liquid.

In a large bowl, combine the first 9 ingredients (plus the canola oil, which is optional); whisk until it becomes a smooth creamy consistency.

Add the sliced cucumbers and parsley to the mixture and stir until all is combined.

Cover and store in the refrigerator for 1 hour or more before serving.  Doing this will allow all the flavors develop.

Meatloaf – Turkey, Pork and Veal Recipe

This is a recipe for meatloaf that combines turkey, veal, pork and a variety of ingredients that add flavor, moisture and texture.  Instead of using the traditional ground beef, I use ground turkey breast, which is 99% fat free. Be sure to look for extra lean veal and pork.  My mixture rendered next to nothing in fat when baked.  In this meatloaf, I add water chestnuts and sun-dried tomatoes.  And for moisture (and additional flavor), I add plain fat-free Greek yogurt, canned stewed tomatoes, and canned diced green chilies.  You can prepare the ingredients in about 10-15 minutes with very little fuss.

I have always made my meatloaf with a cooking sauce made of tomato soup and mushroom soup.  For this recipe I now use healthier soups that are lower in sodium and fat.  I say the sauce is optional, but for my preference, I would not make it without it.  If you do, you might want to make a sauce out of canned unsalted diced tomatoes, tomato paste, little water and Worchester sauce.  I think it needs the added moisture of the sauce for the last stage of cooking.  And it adds an extra layer of flavor and moisture when served.

This is a great make ahead meal that can be prepared the day before.  Simply prepare and cook the meatloaf as instructed, and when done cool it slightly, cover it tightly and place the meatloaf in the refrigerator.  When ready to serve simply slice and heat in the microwave oven.

Enjoy!

Meatloaf – Turkey, Veal and Pork Recipe

Makes 6 – 8 servings (depending on how thick you slice the meatloaf)

 

½ Cup Old-fashioned oats

½ Cup Dry seasoned breadcrumbs, salt-free variety; plus extra if needed
1 ½ Tbls. Dehydrated minced onions (can be found in the spice isle)
½ Tsp. Garlic powder
½ Tsp. Onion powder
¼ Tsp. Kosher salt
¼ Tsp. Ground black pepper
1 Can (14.5-Oz.) Stewed tomatoes, no salt added variety (crush the tomatoes)
1 Can (4.25-Oz.) Green chilies, diced
1 Egg, slightly beaten
3 Oz. Plain Greek yogurt, 0%-fat
1 Tsp. Worchester Sauce
1 Cup Chopped water chestnuts; ¼ - ½ inch in size (use the sliced chestnuts and then chop them)
½ Cup Chopped sun-dried tomatoes, ¼ - ½ inch in size
1 Lb. Ground turkey breast, 99% fat-free
1/3 Lb. Ground pork, extra lean
1/3 Lb. Ground veal, extra lean
1 Tbls. Tomato paste
1 Tsp. Balsamic vinegar

Cooking Sauce ingredients and preparation: (this is optional, but I always make meatloaf with this sauce)

1 Can  (10-3/4-Oz.) Cream of Mushroom soup (Campbell’s Healthy Request condensed soup)
1 Can (10-3/4-Oz.) Tomato soup (Campbell’s Healthy Request condensed soup)
1-1/2 Can Water

In a mixing bowl, combine both soups and water; whisk into a smooth mixture.  Set aside for later use.
 

Meatloaf preparation:

Preheat the oven to 375 degrees.

Prepare a 2 ½ quart (with 2 inch sides) baking dish by lightly coating the bottom with canola oil. This will help prevent the meatloaf from sticking.  Set the dish aside.

In a large mixing bowl combine the first 7 ingredients; mix to combine.  To that, add the stewed tomatoes, chilies, egg, yogurt, Worchester sauce, chestnuts and dried tomatoes.  Mix all ingredients together until the mixture is completely combined.

To the mixture, add the turkey, pork and veal, and with a wooden spoon (or your hands) mix everything together until all ingredients are well incorporated.  With your hands, mold the mixture into the shape of a log.  If you find the mixture is not holding together, add additional breadcrumbs until it can hold the shape.  Transfer the meatloaf to the baking dish, and reshape as necessary.

In a small bowl, combine the tomato paste and vinegar and mix together.  Spread the mixture evenly over the entire top of the meatloaf.

Place the meatloaf into the preheated oven.  Bake for 40 minutes.

After 40 minutes, turn the oven temperature down to 350 degrees. 

It is now that you pour the sauce over and along the sides of the meatloaf.  Continue to bake for an additional 35 minutes and the sauce is nice and bubbly.  When done, remove from the oven and let it rest for 10 – 15 minutes.  Slice the meatloaf and serve it topped with the cooking sauce.

You can serve this with a side of mashed potatoes, rice; or for leftovers, serve it open-faced on a slice of bread.

Open-Faced Mexican Lasagna

This is a healthy recipe for a delicious Mexican lasagna casserole that is loaded fiber.  The dish is made with ground turkey, onions, Poblano peppers, tomatoes, corn, black beans, salsa, a blend of seasonings and topped with a reduced fat Mexican cheese blend.  I called it an open-faced lasagna, because to reduce the carbs I left off the traditional top third layer of tortillas.

I took a little help from the store and used a 40% lower sodium taco seasoning packet and a store bought salsa.  Homemade salsa would work well in this dish, as well.

 

Enjoy!

Open-Faced Mexican Lasagna

Makes 8 Servings

2 Tbls. Extra virgin olive oil

1 Lb. Ground turkey
½ Cup Chopped sweet onion; ¼-inch dice
2 Poblano peppers, stem, seeds and membrane removed and diced into ½-inch pieces (about 1 cup)
3 Garlic cloves, minced fine
1 ½ Tbls. Ground cumin
1 Tsp. Ground Ancho Chili pepper (or ground chili powder)
1 Can (14.5-ounce) Diced tomatoes, unsalted variety
1 Packet (1.25-ounce) low-sodium taco seasoning
½ Cup Hot water
½ Cup Frozen corn kernels (or fresh when in season)
1 Can (15-ounce) Black beans, rinsed and drained
1 ½ Cup Fresh salsa, either store bought or homemade (see recipe - Fresh Tomato Salsa)
8 (6-inch Fajita size) Corn tortillas
1 Cup Shredded reduced-fat Mexican blend cheese blend
3 Scallions, sliced
1 Container (6-ounce) Greek fat-free plain yogurt
 

Preheat the oven to 350 degrees.  Spray the bottom and the sides of a 9 X 13 inch baking dish with cooking spray.

Place a large non-stick skillet over medium heat and add the olive oil; swirl to coat.  Add the turkey in the skillet, break it up with a wooden spoon and cook until browned.  Add to the skillet, the onions, Poblano peppers and garlic; cook for about 5 minutes or until the pepper is just tender.  Add the cumin, chili pepper, taco seasoning; mix to incorporate.  Then add the canned tomatoes, corn, black beans, and water; continue to cook until it bubbles, then remove from the heat.

Spread ½ cup of the salsa on the bottom of the baking dish.  Lay 2 tortillas in the bottom of the dish, along the long side.  Cut 2 tortillas in half and fill in on the sides.  Top the tortillas with the meat mixture, spreading evenly.  Dot the meat mixture with ¼ cup of salsa and spread lightly to cover the meat mixture.  Sprinkle ¼ cup cheese over the entire top.  Make a second layer with the last 4 tortillas, meat mixture and remaining salsa; layering the same as the last.  Top everything with the remaining cheese.

 

Cover the dish with aluminum foil and place in the oven for 20 minutes.  Remove the foil and continue to bake for another 5 – 10 minutes, or until everything is bubbly and cheese is lightly browned.

Remove the dish from the oven and top with the scallions.  Let the dish rest for about 5 minutes.  Cut and serve with the yogurt on the side.