Strawberry Pancakes, Spinach Salad with Strawberry Vinaigrette, and Creamy Rice

It’s been a food fabulous day at my house! I cooked all three meals at home, which never happens. It probably won’t happen regularly, and it definitely won’t happen once I am back to work. But today it was nice. We started the day off with some whole wheat strawberry pancakes, then we had a lunch of spinach salad with mushrooms, tomatoes, green onions, and bacon, with a strawberry vinaigrette, and dinner was quick and dirty creamy rice with mushrooms and peas concoction.

Fluffy Pancakes

I bought the strawberries with the intention of making the strawberry vinaigrette, but we don’t eat a lot of fruit at my house (we are team veggie), so I wanted to make sure to use them up. We were both up and moving pretty early and at the same time, so I decided to whip up some pancakes. Focusing on the healthy(er), decided to go with a whole wheat version. They ended up super tasty and filling.

Ingredients:

1 cup of whole wheat flour

2 tablespoons of brown sugar

2 tablespoons of baking powder

1 teaspoon of salt

1 egg, beaten

1 cup of milk (I actually used 1/2 & 1/2)

2 tablespoons of oil

1 tablespoon of vanilla

1 cup of chopped strawberries

Homemade Lemonade with Breakfast

Instructions:

1. Mix the flour, sugar, baking powder, and salt together. Add the egg and mix well.

2. Add the milk, oil and vanilla. Mix well, and add the strawberries.

3. Fry over medium high head. My pancakes were super fluffy, so be sure to press down on them to ensure they are cooked throughout.

This recipe made 5 medium sized pancakes.

Cost: 

whole wheat flour ~ $.25

1 egg ~$.25

1/2 & 1/2 ~$.80

Strawberries ~ $1.00

Total ~ $2.30

Spinach Salad

For lunch, I was pumped about trying to make a new salad dressing. I found the recipe in my Simply in Season  cookbook, but I modified a bit! The dressing was wonderful, and it almost looked like a smoothie in consistency. Plus, the pseudo-sweet coupled with the bite of the salad with green onions and bacon (nitrate free, of course!), was perfection.

Ingredients:

Salad:

6 cups of spinach

4 green onions chopped

1 cup of cherry tomatoes chopped

1 cup of mushrooms chopped

3 sliced of bacon, cooked well-done and chopped

Dressing:

1 cup of fresh strawberries chopped

2 tablespoons of white wine vinegar

the juice of 1 lemon

1 tablespoon of sugar

1.5 teaspoons of honey

1/4 teaspoon of salt

1/8 teaspoon of onion powder

1/8 teaspoon of rosemary

1/8 teaspoon of pepper

1/4 cup of olive oil

Strawberry Vinaigrette Dressing

Instructions:

1. Add all the ingredients except the oil to the blender. Blend until thoroughly mixed.

2. On a low setting, slowly add the oil.

Salad with Dressing

Cost:

Spinach ~ $1.00

Green onions ~ $.30

Tomatoes ~ $1.00

Mushrooms $1.00

Bacon ~ $2.00

Strawberries ~$1.00

Total ~ $6.30


I have a commitment this evening, so I needed a quick meal. I found a recipe for rice with mushrooms and peas that seemed easy enough. The original recipe called for instant rice, and we don’t use that here…so I added some basamati rice. The recipe ended up requiring A LOT more 1/2 and 1/2! Almost triple what the recipe called for! It was a nice meal though. It worked well with the leftover salad from lunch. You can access the original recipe here. I also added 1/2 a red onion, which I chopped and cooked with the mushrooms. I didn’t microwave the peas (don’t own a microwave!). I added them directly to the rice mixture, along with the mushrooms, in the last couple minutes. Obviously the rice cook time is increased with regular rice…just watch the liquid and stir frequently until the rice is done.

Creamy Rice with Mushrooms & Peas

Cost:

Mushrooms ~$1.00

Peas ~ $1.00

Rice ~ $.50

Onion ~ $.33

1/2 & 1/2 ~ $1.69

Total: ~$4.49

Today’s Total Cost:

Breakfast: ~$2.30

Lunch: ~$6.30

Dinner: ~ $4.49

Total: ~$12.99

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