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BREAKFAST

Number of Servings: 5

Calories: 188.6

Ingredients

1 cup flour
1/2 cup Quick Oatmeal (not instant)
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon Canola oil
1 tablespoon lemon juice (or vinegar)
about 1-1/4 cups soy milk

Directions

1. Put 1 tablespoon of lemon juice (or vinegar) in a 1 cup measure and fill cup with soy milk. Set aside.
2. Measure all of the dry ingredients into a bowl and mix together with a spoon.
3. Pour in the oil, and the soured soy milk. Stir until just mixed. If not thin enough for pancake batter, stir in up to 1/4 cup more of soy milk (or water).
4. Fry in margarine as for regular pancakes.
5. Serve with fresh sliced strawberries (Yum!) or with maple syrup and margarine.
6. Makes 5 servings: 2 pancakes each.

Number of Servings: 5

# data[].attributes.body
LUNCH
Makes 4 servings (1 sandwich each)
Amount per Serving
Calories  437 |
Ingredients

PAM or cooking spray

1 medium sweet potato, peeled, shredded

1/8 teaspoon salt

1/3 cup Hunt's® Tomato Paste (or try Hunt's® Organic)

1 tablespoon balsamic vinegar

8 slices (1/2-inch thick) oval-shaped French bread (about 4 inches wide)

4 slices (1 oz each) Havarti cheese, cut in half

1 cup fresh baby kale, stems removed

1/4 cup butter

Directions

1. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add sweet potato and salt; cook 5 minutes or until crisp-tender, stirring occasionally. Remove from heat; set aside. Meanwhile, stir together tomato paste and vinegar in small bowl.

2. Top each bread slice evenly with tomato mixture and cheese. Top 4 of the slices with sweet potato and kale. Cover with remaining bread slices. Spread butter on outside of sandwiches.

3. Wipe same skillet with paper towel; heat over medium heat. Cook sandwiches 3 to 5 minutes on each side or until golden brown and cheese melts. Serve immediately.

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DINNER
-Calories
280 calorie

Nonstick cooking Spray

2 tablespoons packed light brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

6 (6-ounce) salmon fillets, skin and any pin bones removed

1 tablespoon olive oil

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.