This week I decided to change things up a bit by using a recipe for beef and bean chimichangas. I swapped the can of chili beans for a can of pinto. The flavor was a hit. We ate them as tacos the first night. Then in quesadillas for lunch the next day. We used up the remaining leftovers in a breakfast burrito the third day.

Source: For the Love of Cooking.net
1 tsp olive oil
1 lb of lean ground beef
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 can of chili beans, drained

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

Variations:
-Swap the ground beef for ground turkey.
-Use pinto beans instead of chili beans. Or omit the beans all together.

Yogurt is a beneficial alternative for our daughter who dislikes drinking milk. We always have a stock in the refrigerator or freezer for the kids to snack on. However not all yogurt is nutritious. While a high quality plain is the most wholesome choice it is not always a kid favorite. Look for yogurt brands without added artificial flavors and dyes or high fructose corn syrup. I love Chobani honey flavored Greek yogurt because it is made with only three ingredients: milk, honey and 6 strains of bacteria. Mountain High yogurt is my top choice because they use real hormone free milk and fresh fruit without the extra additives. Mountain High can be found in most Costcos and supermarkets.

Use yogurt in the place of sour cream, cream cheese, cream, butter, mayonnaise, milk, and whipped cream in most recipes for smoothies, dips, soups, toppings, and baked goods.

English muffins with fruit and yogurt is perfect for breakfast or as a hearty nutritious snack. Include this recipe as part of a buffet style brunch. Set out bowls with different flavors of yogurt, honey, nut butter and fruit. Add a sprinkle of wheat germ for extra goodness.

Serves 4
2 whole grain English muffins, separated
Yogurt
Fruit

Toast english muffins. Spread with choice of yogurt. Top with favorite fruit.

Forego the bread swapping it with pieces of fruit. Place sliced or chopped fruit in a small bowl or cup. Add yogurt and more fruit. Top with a dollop of yogurt or whipped cream for a parfait.

Next to pancakes oatmeal is our second favorite breakfast food. What I love most about baked oatmeal however is it is portable. Wrap some up to take on a hike or make a batch for an afternoon snack. Reheat the leftovers for breakfast the next morning.

If your kids are sensitive to robust flavors such as ginger try 1/4 teaspoon the first time. Try some of the variations or make up your own.

Source: My Own Sweet Thyme
3 cups rolled oats
½ cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cardamon
1/2 teaspoon cinnamon
2 eggs, lightly beaten
¼ cup butter, melted
1¼ cups milk
¼ cup orange juice concentrate (or orange juice)
1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
2 Tablespoons whisky (or orange juice)
¼ cup chopped pecans or walnuts (if desired)

In a small microwave safe container stir together the dried cranberries and whisky or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries)

In a large bowl stir together the oats, brown sugar, salt, baking powder, ginger and cardamon.

In a small bowl stir together eggs, butter, milk and orange juice concentrate.

Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.

Pour into a lightly greased 9-inch square baking dish. Bake at 350 degrees for approximately 40 minutes.

Serve warm with milk and brown sugar or cream and honey

Variations:
–Swap the pecans and cranberries with toasted almonds and golden raisins.
–Add 1 tablespoon each of wheat germ and golden flax seed.
–Replace the rolled oats with steel cut oats. The night before rinse oats in water. Place in a medium sized bowl. Add two tablespoons yogurt, kefir, whey or buttermilk mixing well. Cover with water to about 1-inch above oats. Cover with plastic wrap and set on counter overnight for at least 12 hours. In the morning drain oats well before adding.

Yum, yum pancakes. Oatmeal banana pancakes. I so love pancakes. I think my son could eat them for breakfast, lunch and dinner. He is a picky eater. Occasionally he will surprise me like the time he ate hummus with carrots. He did not start out picky. In fact, when he started solids the more gourmet the better. Pancakes is one area I have made gradual changes. I swapped out the all-purpose flour for oat flour, added wheat germ and ground flax seed and omitted the sugar. I feel better knowing he is getting some nutrition. He ate these banana pancakes without a single peep. Be sure to visit Simple Bites to read the post for Banana Oatmeal Pancakes. You will find a few more suggestions to placate a picky eater.

The addition of ground oatmeal flour gives the cakes a nice hearty texture. Be sure to puree the banana it helps it blend in nicely with the other liquids. I was worried about the strong flavor of the honey but you cannot even taste it.

Source: Simple Bites
makes about 20 pancakes
1 cup old fashioned rolled oats
3 cups whole wheat flour
1 1/2 tablespoon ground flax seed
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups low-fat milk, room temperature
1 cup plain or vanilla yogurt, room temperature
3 tablespoons melted butter or canola oil
1/3 cup honey
1 1/3 cup puréed ripe bananas, about 4 medium bananas
2 eggs, lightly beaten, room temperature

Preheat a large skillet over low heat.

Add the oats to a food processor and process until very fine. In a large bowl, whisk together the whole wheat flour, ground oats, flax seed, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate medium-sized bowl, combine the milk, yogurt, cooled butter or canola oil, honey, banana, and eggs. Hand whisk until thoroughly combined, but do not beat.

Make a well in the center of the flour mixture. Pour the liquids into the bowl and stir with a wooden spoon until well incorporated. Do not beat the mixture. Just stir until moist and combined.

Turn the heat on the pan or griddle up to medium-low. Grease with cooking spray, oil, or butter according to your preference. Add the batter 1/4 cup per pancake to the pan. Cook until golden brown on the bottom before flipping.

You can usually tell it is ready to flip because the top will start to bubble. Pancakes can be kept warm in a 150 degree oven on an oven-safe plate or cookie sheet while the remaining cook. Serve with sliced banana, your favorite jam, honey, or syrup.

To freeze leftovers: Cool on a cookie cooling rack completely. Then, place pancakes in gallon-sized zip top bags. To reheat, warm in a toaster oven or microwave.

Variations:
- Swap oats for instant oatmeal and process as directed. Or use oat flour, no need to process.
- Use sour cream in the place of yogurt.
- Replace the wheat flour with all-purpose or gluten free mix.
- Add chopped or broken pecans to the batter or sprinkle on each pancake after you pour the batter onto the hot griddle.
- Swap the banana puree with pumpkin puree, sweet potatoes or applesauce.
-Recipe for a simple version of Whole Wheat Banana Pancakes.

Panettone {Pan e toni} (meaning large bread) is an Italian sweet bread, studded with dried fruit that has been soaked in liquor, commonly associated with Christmas. Historians are unclear as to the exact history of Panettone; however, it is said to have originated during the 15th-century in Milan Italy, when the ancient Romans used honey to sweeten breads. Writings dating from the 18th-century associate the bread with Christmas; yet, it was not until the early 20th-century that panettone became a widely shared Christmas tradition. Today Panettone is shipped all across the world and not only at Christmas time but Easter too.

There are just as many legends as there are versions of the bread. The first story tells of a young noble man, Toni, and his love for the baker’s daughter. To win the heart of his true love he disguised himself as apprentice to her father. One day he made a special domed bread that impressed the baker and the daughter so much that the baker sanctioned his daughter’s hand in marriage.

The second tale occurs one Christmas Eve at a lavish banquet held at the court of Ludovico Sforza. The cook accidently burnt the dessert. A kitchen hand, named Toni, saved the evening by making a sweet bread using the remains of the burnt cake and adding dried fruit, spices, eggs and sugar.

How ever Panettone came to be this rich buttery sweet sensation is a world wide Holiday favorite. Panettone is often toasted and served alongside coffee. You will also find recipes for Panettone stuffing and bread pudding in addition to this version of Panettone french toast. Panettone is not a fruit cake although it does contain dried fruit. Freshly made is always preferred over store bought but if it is not available at the local bakery try finding the brands by Bauli or Flamigni.

Source: Williams Sonoma
1/2 Panettone, about 1 pound
3 eggs, lightly whisked
1 cup milk
Grated zest of 1 orange
1/2 cup fresh orange juice
1 tbsp Cointreau (optional)
3 tbsp granulated sugar
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Softened unsalted butter for brushing
Confectioner’s sugar for dusting
Warm Maple syrup for serving

Slice off the end pieces and discard. Cut panettone into 5 or 6 vertical slices then slice pieces in half.

In a bowl, whisk eggs, milk, orange zest, orange juice, Cointreau, granulated sugar, cinnamon and nutmeg. Pour into a large shallow bowl; add bread slices. Soak, turning once, 10 seconds per side.

Heat griddle on medium heat; brush with butter. When the butter foams, add a few bread slices. Cook, turning once, untl lightly browned, 3-5 minutes per side. Turn slices over again; cook a few minutes more per side. Transfer French toast to serving plates. Place in oven; turn oven to 200 degrees. Cook remaining slices.

To serve dust with confectioner’s sugar. Serve with maple syrup.

Serves 4 or 5.

Keep any left overs refrigerated. Reheat in the oven, spread with butter and eat with a cup of hot chocolate. Mmmmmm.