16 January 2010

Cornmeal Pancakes
from WeightWatchers.com

1 cup all-purpose flour
1/3 cup uncooked yellow cornmeal
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lrg. egg, lightly beaten
1 cup 1% low-fat milk
1 Tbsp. molasses
1 Tbsp. butter, melted

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. In a separate bowl combine egg, milk, molasses, and butter. Add egg mixture to flour mixture, stirring until well blended.

Spoon 1/4 cup batter for each pancake onto a hot griddle (spray with Pam if it's not a non-stick surface). Turn pancakes when tops are covered in bubbles and edges look cooked.

Yield: 10 servings (serving size: 1 pancake)
Points Value: 2 per serving

This isn't a really sweet pancake but they taste yummy (I generally use a little bit of light syrup but that can change the points)! I love the texture and color that the cornmeal adds. It feels good to make my family pancakes from scratch instead of out of a bag (which I normally do). I made these for dinner last night and then we polished them off for breakfast this morning (I doubled the recipe so I could have leftovers).

14 January 2010

Easy Mac & Cheese

3 cups uncooked pasta, small pieces (i.e. elbow)
1/8 tsp. table salt, for pasta cooking in water
2 cups fat-free skim milk
1/4 cup all-purpose flour
3/4 tsp table salt
3/4 tsp onion powder
1 cup low-fat shredded cheddar cheese, sharp variety
1/8 tsp hot pepper sauce, or more to taste

Servings: 6 - 1 cup servings

Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.

Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.

My girls and daycare kids gobbled this up! I used whole-wheat small shell noodles and instead of 3/4 tsp of onion powder (I didn't have any) I used 1/4 tsp. garlic powder and a few sprinkles of black pepper. Oh, and I omitted the hot pepper sauce. I had a small bite of this before the kids ate it up and it was pretty good. Definitely creamy! I know I will make this again because it was easy and they are ingredients that I have on hand! This sure beats the boxed version of Mac & Cheese and is A LOT healthier!