Sweet Corn, Spinach and Mushroom Pancakes

sweet corn spinach and mushroom pancakesI had some leftover sweet corn sitting in the refrigerator.  What to do? What to do??  I could make my sweet corn fritters, but I didn’t really want to eat anything that heavy.  Something a little lighter and more breakfasty (is that a word?) was in order.

I looked through my stash of veggies and came up with a yummy plan.  These sweet corn, spinach and mushroom pancakes are delicious!!  They didn’t even need a topping!! Pair them with some turkey bacon and you’re good to go. Plus, they will keep in the refrigerator for a few days, so you can make a big batch and reheat them as needed in the mornings for a quick workday breakfast.

Sweet Corn, Spinach and Mushroom Pancakes

Ingredients:

1 cup flour

1 tsp. baking powder

dash of salt

1/4 tsp. onion powder

1 egg, beaten

1 cup milk

1 tsp. butter

1/2 bag of frozen sweet corn, thawed

1 cup spinach, rinsed and patted dry

3 or 4 medium crimini mushrooms, stems removed

Directions:

Saute’ mushrooms and spinach in a medium sized saucepan.  Remove from heat.

Combine flour, baking powder, salt and onion powder.  Add egg and mix until smooth.  Add milk and butter and continue mixing until it reaches a medium-thick consistency.  Fold in corn, spinach and mushrooms.

Spray pan with some cooking spray and return to heat.  Drop batter by quarter-cups onto hot pan.  Cook until bubbles form around the edge of the crust, then flip (about 2 minutes per side).  Serve immediately, or refrigerate for use within 3 days.

sweet corn spinach and mushroom pancakesEnjoy!!

Roasted Herb Potatoes

roasted herb potatoesI love potatoes.  French fries, potato chips, mashed, baked – I don’t think I’ve ever met a potato I didn’t like.  Except for sweet potatoes – blech.  Really don’t like them.  At all. So when I started eating healthier I couldn’t swap sweet potatoes for white like so many people do.  That just grosses me out (sorry).  Baked potatoes are good, as long as you don’t smother them in butter and bacon, but I love these roasted potatoes.  They have some of the flavor of a french fry or tater tot, but with only about half the fat and one-third the sodium of those. Here’s my recipe, adapted from Betty Crocker:

Roasted Herb Potatoes

Ingredients

4 medium potatoes

1/2 tsp. onion powder (not onion salt)

2 Tbsp. olive oil

2 Tbsp. Italian seasoning

1/4 tsp. salt

1/8 tsp. pepper

Directions

Heat oven to 450F.

Cut potatoes into 1 inch chunks (don’t peel them).

Mix remaining ingredients in a large bowl.

Add potatoes, toss to coat.

Spread potatoes in even layer in pan.

Bake uncovered, 20-25 minutes, stirring occasionally, until potatoes are light brown and tender when pierced with a fork.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 6

Calories: 137

Fat: 5 grams

roasted herb potatoes recipeEnjoy!!