A delicious way to boost your protein in the morning.
INGREDIENTS
1 cup cottage cheese
2 eggs
1/2 cup rolled oats
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp baking powder
Cooking spray
INSTRUCTIONS
Place all ingredients in blender. Blend until smooth.
Preheat a non-stick skillet over medium high heat and lightly grease with cooking spray.
Pour about 1/4 cup of the batter onto skillet for each pancake. Cook about 2 - 3 minutes per side.
Top with fruit or maple syrup. Enjoy!
Best wings ever. And baked, not fried!
INGREDIENTS
36 chicken wing pieces
1 Tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1/4 tsp. cayenne pepper
1 1/2 Tablespoons white vinegar
1/4 tsp. garlic powder
1/2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/4 tsp. salt
6 Tablespoons Frank's hot sauce
6 Tablespoons unsalted butter
INSTRUCTIONS
Preheat oven to 425 degrees.
Toss the wings with oil and salt.
Place in a plastic bag and add flour. Shake to coat the wings evenly. Shake off excess flour.
Line a large baking sheet with foil. Spray with cooking spray. Shake excess flour off wings and place on oiled pan. Do not crowd the wings.
Bake 20 minutes. Turn and bake an additional 20 minutes until cooked through and browned.
While wings are baking, combine additional ingredients in sauce pan. Cook over low heat to a simmer, stirring occasionally. Turn heat off.
When wings are done , transfer to large mixing bowl. Pour sauce over the wings and stir gently to coat all the wings.
Serve immediately with celery sticks, carrot sticks and blue cheese dressing.
This recipe is adapted from The Denver Post, 2-4-2026
I thought I had a great recipe for pumpkin bread until my neighbor, Darlene, brought us a loaf of hers as a Christmas gift. This bread is moist and soft due to the addition of pudding! It might become my favorite pumpkin bread!
INGREDIENTS
5 eggs
1 1/4 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups flour
2 cups sugar
1 (3 ounce cook and serve - Not instant) butterscotch pudding
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt
INSTRUCTIONS
Beat eggs, oil and pumpkin. Add flour and remaining ingredients.
Pour into greased 5x2 1/2 x 2 inch mini loaf pans.
Bake 50 - 55 minutes at 325 degrees.
Makes 5 mini loaves
Ready in under 20 minutes. This recipe gets dinner on the table in a hurry.
Source: Spend With Pennies
INGREDIENTS
For the Stir fry
4 tsp. vegetable oil
4 cups mixed vegetables, cut into bite size pieces (red peppers, broccoli, snap peas)
3/4 pound medium shrimp, peeled and deveined
2 garlic cloves, minced
1/2 tsp grated fresh ginger
Sliced green onion and sesame seeds for garnish
For the Sauce
1/2 cup chicken broth
1 Tablespoon soy sauce
2 Tablespoons Hoisin sauce
1 tsp. toasted sesame oil
1 Tablespoon cornstarch
INSTRUCTIONS
Whisk together sauce ingredients and set aside.
Heat 2 tsp oil over medium high heat. Add shrimp and salt and pepper to taste. Cook until shrimp turns pink, about 3 minutes. Remove shrimp from pan and set aside.
Heat remaining 2 tsp oil. Add vegetables and cook until tender crisp, about 4 minutes. Add garlic and ginger and cook 30 seconds more.
Stir in shrimp and sauce and cook over medium high heat for 1 - 2 minutes or until sauce thickens.
Serve over rice.
This recipe seems like a cross between a chili and a stew. It's a hearty dish to serve on a cold night. This recipe will feed a crowd or freeze well.
Ingredients
1 1/2 - 2 pounds chicken breasts
1 pound Italian sausage (select a spicy version to add heat to the dish or select an Italian turkey sausage for a healthier version.
1 onion, small dice
12 ounces carrots, peeled and cut into small dice
3 cloves garlic, chopped
2 cups chicken stock
1 28-ounce can crushed tomatoes
2 14-ounce cans Great Northern Beans, drained and rinsed
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1/2 - 1.5 tsp crushed red pepper flakes (depending on the level of heat you want)
Olive oil
Salt and pepper
Fritos Corn Chips (for topping)
Instructions
In heavy-bottomed stock pot over medium high heat, add 3 - 4 Tablespoons olive oil.
Season chicken with salt and pepper.
Add the chicken to the pan in an even layer. Do not overcrowd. Brown on each side about 3 - 4 minutes per side. Remove from pan, allow to cool slightly and cut into bite size pieces.
Add the sausage to the pan and brown evenly, breaking up with a wooden spoon until cooked through.
Add the onion and carrot to the pan and season with crushed red pepper, salt and pepper. Cook 4 - 5 minutes or until onion begins to soften.
Add garlic, thyme and rosemary. Cook one minute longer.
Add the chicken stock and scrape up any bits from the bottom with a wooden spoon. Add crushed tomatoes and navy beans.
Return the chicken to the pot and bring to a simmer. Cook for 40 minutes or until the chicken is cooked through.
Remove the rosemary and thyme. Adjust seasoning with salt and pepper if needed.
Spoon into bowls. Top with Fritos.
With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!
INGREDIENTS
4 cups loosely packed basil
1/4 cup pine nuts
4 garlic cloves, 1 crushed and 3 chopped
1 1/2 tsp salt plus more to taste
Black pepper to taste
1/3 cup olive oil plus 2 Tablespoons
1/2 cup grated parmesan cheese plus more for serving
1 lb spaghetti
1 10-ounce bag frozen peas, thawed
1 pound large shrimp, peeled and deveined
INSTRUCTIONS
For the pesto, Combine basil, pine nuts, crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.
Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.
Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.
Remove skillet from heat.
Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.
Serve with additional parmesan on top.