country potatoes

nothing like a side of fried potatoes to go with your steak, or eggs, or both! simple, easy and flavorful.

10-12 small potatoes, quartered
1 small sweet onion
pepper to taste
olive oil

preheat a medioum saucepan with 1 tbsp oil. add potatoes and onion. toss to coat in oil, and cook until potatoes can be easily poked with fork.

scratch flap jacks

time to break out of the box. quick, easy and perfect for make-ahead planning!

1 cup flour
1 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 cup buttermilk
2 tbsp milk
1 1/2 tbsp butter, melted
vanilla
1 egg

quickly mix all ingredients in order. do not overmix. add egg in last.

cover with plastic wrap and store in fridge overnight.

mix will grow and fluff. bring to room temp (about 20min) and ladle into a hot greased pan.

STARBUCKS banana walnut bread

Both my kids and I love this treat at the BUX, but it gets spendy when we all want a piece. Starbucks offered out this recipe so we can make it at home!

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/8 cup granulated sugar
1/2 cup vegetable oil
2 tbsp. buttermilk
1/2 tsp. vanilla extract
3 ripe bananas (mashed)
1/2 + 1/3 cup chopped walnuts

preheat oven to 325 degrees. grease a loaf pan and dust with flour.

blend together the flour, baking soda and salt and set aside. in seperate bowl, mix together the egg, sugar and vegetable oil until combined. add flour mix and when blended add the buttermilk, vanilla and mashed bananas and mix until combined.

fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. top batter with remaining 1/3 cup of chopped walnuts.

bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

cool for 10 minutes on a wire rack before removing from pan.

spinach feta wrap

inspired by starbucks, this is an easy, adaptable recipe.

egg whites
frozen spinach, thawed
feta cheese, crumbled
red bell peppers
minced garlic
South Beach wheat wraps

cook egg in a pan, omlet style.

before removing from the pan, add spinach, sprinkle of cheese, peppers and garlic (to taste). keep in pan long enough to heat throughout.

wrap egg to enclose all ingredients and transfer to the wrap.

fold and cut to serve.

this recipe is intended to be a low cal, low fat breakfast option but can also include salsa, sausage, bacon, etc.

this wrap can also be assembled and frozen for quick morning meal prep. toss in micro wrapped in paper towel for 1 min.

blueberry pancakes

so the majority of the work comes from a box -- i'm a mom... but the key ingredients for flavor are truly a mothers touch.

• bisquick pancake mix (NOT the reduced fat kind)
• 1/2 tsp real vanilla extract
• water
• fresh blueberries (frozen work too)

preheat large pan on med-high heat for about 6 min. spray with non-stick butter spray and wipe gently with paper towel.

mix batter with vanilla and water to the desired consistancy.

pour batter into hot pan, top with desired blueberries (I like wild frozen from Trader Joes because they are smaller)

cooking about 1 min on first side, flip when golden brown and cook until the berries start to stain the tops of the pancakes. serve with real butter and syrup.

stove-top granola

the quickest and easiest granola...good thing since I make it at least once a week.

• 3 C oats
• 1/3 C bran flakes
• 2 tbsp vegetable oil
• 1/3 C butter
• 1/3 C brown sugar
• 2 tbsp honey
• cinnamon
• vanilla
• pinch of salt almonds (chopped or whole)
• raisins

pre-heat oven to 415 degrees.

heat oil in pan over med-high heat, add oats and bran flakes. stir until lightly mixed - approx 5 min. remove from heat onto a cookie sheet.

in same pan, melt butter. add brown sugar and honey until bubbly. add approx 1 tsp vanilla, salt and cinnamon to taste. stir until combined.

add oat & bran mix and almonds to the butter & sugar mix. stir until all ingredients are combined. remove from heat onto cookie sheet.

turn off oven before placing granola into the oven. let granola dry in the oven for approx 30 min. remove from oven and let cool. break up granola with a spatula, add raisins, and keep in airtight container.

add more oats (3 1/2 C) for lighter, less-sweet granola. less oats (2 1/2 C) for a larger clump, sweeter granola.