That ah-ha moment when you serve this at the breakfast table will be all the redemption you need. Once they taste the fluffy, sweet & tartness of these pancakes they will not know there is a hidden secret ingredient PACKED full of nutrients, Chia Seeds.
- Chia seeds carry the omega-3 fats our bodies need.
- Chia seeds have more omega-3’s than salmon and they also contain a fat called omega-6. Both of these “good” fats help regenerate cells in our bodies and regulate processes of our bodies. Our bodies themselves do not make these fats and that is why it is essential to eat them daily.
- They have 11 grams of fiber per ounce! That is 42% of your recommended daily allotment in just 1 ounce.
- Chia seeds are full of calcium too, 3 times MORE than skim milk!
I could go on about all the benefits, but I think you get the idea. Eggnog is one of my favorite drinks this time of year, I have yet to make my own, but I try to put it into everything during the season it is around. My husband absolutely HATES the stuff, so I am limited somewhat. BUT since he is at work, I am playing in the kitchen, shakin’ my groove thang to Dominic the Donkey (no I’m not Italian) and drinking my coffee! There is nothing better today…
These pancakes and nutritious, sweet, tart and beautiful to look at. They are easy to make ahead and refrigerate for Christmas morning. All you have to do is get up and cook them while listening to some relaxing Christmas Music or some soothing jazz!
This recipe yields approximately 16-18 pancakes give or take.
3 cups all-purpose flour
7 teaspoons baking powder
1.5 teaspoon salt
1 tablespoon white sugar
1.5 cups eggnog
1 cup milk
2 eggs, beaten & room temperature
1/2 teaspoon pure vanilla extract
pinch of cinnamon
2 tablespoons strawberry jam (I use my homemade jam, use a good quality one for this recipe)
3 teaspoons Chia Seeds
Butter for cooking with
- In a large bowl, sift together the flour, baking powder, salt and sugar; then sift again into another bowl. The second sifting creates a fluffier pancake.
- In a small bowl or measuring cup, beat the eggs and add vanilla and pinch of cinnamon to it.
- Make a well in the center of the flour mixture and pour in the eggnog, milk, egg mixture; mix until combined (no need to over do it)
- Add strawberry jam and Chia seeds and stir until just combined.
- Heat 1-2 teaspoons of butter in skillet and brown it, if you want the method for browned butter click here.
- Once browned and ready to go add 1/4 cup of batter to skillet and cook until golden brown on both sides. Wipe out pan after each batch with a paper towel adding fresh butter to the pan for the new batch. Repeat until desired number of pancakes are reached.
- Drench or drizzle your strawberry jam over the top. I heat mine up for about 30 seconds in the microwave prior to the pancakes being completed.
- Garnish with some cranberries or blueberries or strawberries.
Nutritional information cited from Dr. Oz
Nothing says comfort quite like home-made mac-n-cheese. I never could resist cheese nor the crunchy browned goodness on top of a casserole. Putting the two together is sheer bliss in my book. Besides the boxed mac-n-cheese is nowhere near what mac-n-cheese should be. I have never purchased powdered cheese so why would I use it in a meal for my kids? Last time I looked cheese was something that was fresh!
This is a great go to meal, it comes together quickly and the aroma of cheese and bacon fill your home with deliciousness. Once you bite into the crunchy bacon topped, oozy gooey cheesy pasta you will be digging in for more!
My kids ask for this at least once a week. I have to restrict them, so I make a second smaller batch that I freeze. Let me tell you the frozen one is almost better than the fresh.
- 16 ounces uncooked elbow macaroni
- 1/2 lb sliced smoked bacon of your choice
- 3 chicken breasts, skinned boned and diced into bite sized pieces
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 3 cups milk
- 1/3 cup condensed cream of chicken soup, undiluted
- 2.5 cups shredded cheese, 1 cup jack, 1 cup pepper jack, 1/2 cup sharp cheddar (or whatever your favs are!)
- 2 tbs powdered ranch
- 1/2 teaspoon salt
- Cooking spray
Cook pasta according to package directions until al dente.
Cook bacon in a large nonstick skillet over medium heat until crisp. I cut it up before cooking using my handy kitchen shears into bite sized pieces, then drain on paper towel and set aside. Reserving drippings in pan.
Add chicken to drippings in pan, sprinkle with pepper and a little salt (remember the bacon is salty) sauté for 10 minutes or until done.
Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes to get the flour taste out, stirring constantly with a whisk. Combine milk and soup in a bowl with a whisk; gradually add milk mixture to saucepan, stirring with a whisk, then add ranch powder.
Bring to a boil; cook 2 minutes or until thick. Remove from heat and add cheese. Once cheese is all melted into sauce, stir in pasta and most of the chicken and most of the bacon. (Reserve a little of each to sprinkle on top)
Preheat oven to 375 degrees F.
Spoon mixture into a greased 9 x 11″ glass baking dish, and an 8 x 8″ glass baking dish. (Or if you have a super large one use that. I freeze the small one for later.) Sprinkle evenly with reserved bacon and chicken.
Bake for 20-25 minutes or until heated through. DO NOT BROIL IN GLASS DISH, IT WILL BREAK ON YOU.
Serve with a side salad or vegetable to round out the meal.
My concoction of cheeses
Ready for the oven
Just out of the oven