There’s really nothing special or complicated about this meal. The pancakes were made from Bisquick mix! It was pretty quick and delicious though.
- Bisquick Mix
- 1/2 cup Fat-Free Plain Yogurt (we used Stonyfield Fat-Free Plain)
- 3 tsp honey
- 1/2 cup cranberries (we had some frozen from fresh last fall)
Make the pancakes according to the directions. I like making them a little bigger than silver dollar size, using 1/4 cup of batter per pancake. Take 1/2 cup of the plain yogurt and mix it well with the honey. Toss in the cranberries, and pour over the pancakes. Enjoy. 🙂
We have tons and tons of dill growing in our Aerogarden, so an omelet seemed like a good excuse to use it. We’re still learning, for some of our herbs, what are the best ways to use them so they don’t go to waste. We used a George Foreman omelet grill pan to make this which is how its shape came out so perfectly oval, but there’s no need for this of course.
- 2 egg whites
- 1/2 Tbsp unsweetened plain soymilk
- 1 oz. cheddar cheese (we used Cabot 50% fat omega-3)
- two stalks of dill
- 1 chopped scallion
- Olive or canola oil spray
Spray a pan or omelet plate and heat it up. Chop up 1 scallion into thin slices and also chop up two stalks of dill. Separate the egg yolks from the whites of two eggs into a bowl. Add just a splash (1/2 Tbsp – 1 Tbsp or so) of unsweetened plain soymilk, the chopped dill, and the chopped scallion and beat with a spoon. Pour the egg mixture into the pan. Let cook on medium high for a couple of minutes. Grate the 1oz cube of cheese on top of the omelet. Fold the omelet over onto itself and flip if necessary. When egg is cooked through sufficiently, the omelet is done. Garnish with any extra grated cheese or dill you might have on hand.