Double Chocolate Pancakes with Strawberry Sauce

Chocolate Pancakes with Strawberry Sauce (Courtesy of HarperCollins)

(Makes 6 servings)

Strawberry Sauce

• 1 16-ounce package frozen unsweetened whole strawberries
• 1 tablespoon pure maple syrup

Pancakes

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons ground flaxseed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 egg
• 1 egg white
• 1 cup skim milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Sauce:

In large saucepan, combine frozen fruit, syrup, and 2 tablespoons water. Bring mixture to boil. Reduce heat to medium-low and simmer, about 10 to 15 minutes. As sauce simmers, break up whole berries with wooden spoon or fork.

Pancakes:

In large bowl, whisk flours, cocoa, sugar, flaxseed, baking powder, and salt. In medium bowl, lightly beat whole egg and egg white. Add the milk, oil, and vanilla, and whisk together. Pour the wet ingredients over dry and stir until just blended. Don’t overmix. Carefully fold in chocolate chips. Let batter rest for 10 minutes.
When strawberry sauce has reached syrupy consistency, remove from heat.
Coat large skillet or griddle with oil spray. Preheat over medium heat. When pan is hot (after about 2 minutes), ladle about 1/4 cup batter per pancake onto surface. Cook pancakes until small bubbles form around edges, 1 to 2 minutes. Flip pancakes over and cook about 1 minute longer. Recoat skillet between batches.
Serve 2 pancakes with 1/3 cup warm strawberry sauce and sprinkling of chocolate chips on each plate.

Upside-Down Pan Pizza with the Works

“One serving of this fun, upside-down concoction has far less calories, fat, and sodium than a traditional New York-style slice.” —Joy Bauer

• 1 1/4 pounds ground turkey or beef (at least 90 percent lean)
• 1 medium red onion, diced
• 1 green bell pepper, seeded and diced
• 2 portobello mushrooms, stems removed, caps diced
• 1 (28-ounce) can no-salt added crushed tomatoes
• 2 teaspoons dried oregano, plus extra for sprinkling
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup whole-grain baking or pancake mix
• 1 1/2 cups skim milk
• 1 large egg
• 2 large egg whites

Preheat oven to 375 F. Coat 13 x 9-inch baking dish with oil spray and set aside. Coat large skillet with oil spray and preheat over medium heat. Add ground meat, onion, bell pepper, and mushrooms to skillet and saute until meat is cooked through, about 10 minutes.
Drain off any liquid. Add crushed tomatoes, oregano, basil, garlic powder, red pepper flakes, salt, and pepper, and stir with meat mixture.
Spoon tomato-meat mixture into prepared baking dish, and spread out to form even layer. Sprinkle with cheeses.
In medium bowl, whisk baking mix, milk, whole egg, and egg whites. Pour this batter over cheese-topped mixture. Batter may be runny but will cook through. Sprinkle additional oregano and crushed red pepper, if desired.
Bake 30 minutes or until top is golden-brown and knife inserted in center of crust comes out clean.
Let cool for 5 minutes, then cut into 6 pieces and serve.

Veggie Pizza Appetizer

Vegetable Pizza

(Makes 12 servings)

• 2 (8-ounce) packages refrigerated crescent rolls
• 2 (8-ounce) packages low-fat cream cheese, softened
• 3/4 cup lite mayonnaise
• 1 (1-ounce) package dry Ranch dressing mix
• 1 cup chopped fresh broccoli
• 1 cup chopped fresh cauliflower
• 1 cup chopped fresh tomatoes
• 1 cup chopped carrots, peeled
• 1 cup chopped fresh red bell pepper
• 1 cup low-fat shredded cheddar cheese

Preheat oven to 375 F. Roll out dough onto 9 x 13-inch baking pan. Pinch edges together.
Bake crust for 10 to 12 minutes. Remove from oven and let cool on pan.
In medium bowl, combine cream cheese, mayonnaise, and dressing mix. Spread mixture on crust. Top with veggies and sprinkle with cheese. Chill for one hour and serve.

Breakfast Fruit Pizza

Breakfast Fruit Pizza

(Makes 8 servings)

• 1 1/4 cups all-purpose flour
• 3/4 cup natural bran flakes, crushed
• 1 teaspoon baking powder
• 2 tablespoons honey, divided
• 2/3 cup skim milk
• 1/4 cup canola or sunflower oil
• 1 (15-ounce) container part-skim milk ricotta cheese
• 1 teaspoon vanilla extract
• 2 cups sliced strawberries
• 2 medium oranges, peeled and sliced
• 2 kiwi fruit, pared and sliced
• 1/2 cup apricot jam, if desired

Preheat oven to 425 F. Combine flour, cereal, 1 tablespoon honey, and baking powder. Add milk and oil. Stir with fork until mixture forms ball. With greased fingers, press dough into 14-inch round pizza pan or 15 x 10-inch jelly roll pan sprayed with nonstick spray or greased lightly. Shape edge to form rim. Bake 20 minutes or until golden brown. Cool. Combine ricotta, remaining 1 tablespoon honey, and vanilla. Spread over crust. Arrange fruit over cheese mixture in any desired pattern. Heat apricot jam over low heat, stirring constantly until softened. Spoon over fruit to glaze.

Boost vitamins, antioxidants, and color by adding grapes, cherries, or seasonal berries.