Sunday, March 10, 2013

Pannuts and Puffins and Huevos Rancheros


Pannut -- (noun) Pancake batter baked in a donut maker

Puffin -- (noun) Pancake batter baked in a muffin tin

Huevos Rancheros -- (noun) a super yummy breakfast dish

This month I had originally made a menu made up completely of breakfast foods.  I realized after making it that the hubby wouldn't be too happy with it so, I just added a few extra BFD (breakfast for dinner) meals to the menu on nights he works.  Saturday was one of our added BFD nites.  When I asked the girls if they had any suggestions Mantha instantly piped up with "Donuts!  But not the normal kind, a healthy version."  So I set to work figuring it out.  I remembered seeing a recipe for Bisquick muffins before and then I realized that I could make donuts out of a pancake batter.  

Perfect dinner for a girl who won her first soccer game today right?  Yep that's right, Kaylee's team won their very first game of the season 2-0!  

Don't these look yummy?  And even though they aren't fat free the calories aren't through the roof.  You could make them healthier by substituting the whole eggs for either egg whites or egg substitute.  If you can find fat free pancake batter these can easily be made fat free.  (Krusteaz and a few other companies make a fat free mix)

 Sunny decided she needed to make her presence known in my last photo.  That one is the Dark Chocolate Dream filled Puffin.  Puffins are on the top and the Pannuts are on  the left. 

Puffin and Pannut Recipe

2 cups Bisquick
2 eggs
1 cup skim milk
1 T sugar
juice of 1/2 an orange
1 tsp baking powder
1 tsp vanilla

  1. Mix together Bisquick, sugar, and baking powder.
  2. Whisk in wet ingrediets (eggs, milk, orange juice and vanilla)
  3. For Puffin preheat oven to 350 degrees and grease a muffin pan.  Fill each cup 2/3 full and bake for 25 minutes until golden brown.
  4. For Pannuts preheat and spray you doughnut maker (I have a Sunbeam donut maker and I love it)  fill each cavity and bake for about 5-7 minutes.  Repeat until batter is gone.
If you want to add mix-ins into your puffins or pannuts then feel free and have fun.  I used craisins, blueberries, strawberries, cinnamon sugar, peanut butter, and Peanut Butter & Co Dark Chocolate Dream.  The possibilities are endless!  

Tonite was another BFD nite.  This time it was Huevos Rancheros.  I combined a few recipes to get a perfect one.

The top photo is my fat free one (I only used half a tortilla in order to save a few calories), and the other two are the girls with a normal sunny side up egg.  Don't they look good?  Kaylee wasn't a big fan of it but Mantha and I loved it.  

Huevos Rancheros

4 fat free tortillas
2 onions, minced
2 tomatoes, minced
Pickled Jalapenos (to taste), chopped fine
1-2 cups egg substitute (equivalent to 4-8 eggs) [you can use either the yellow kind or all whites]
1/2 cup shredded lettuce
1/2 cup shredded fat free cheese
1 can of black beans (I only had kidney so that's what I used)

  1. Spray and heat a medium skillet on high.  Saute onions until slightly soft (about 2 minutes) add in tomatoes and jalapenos and cook for a bit longer.  If you need to add a bit of water to the pan to keep things from sticking.  Set aside when done.
  2. In a separate bowl put the beans and mash with a fork.  If they are too gummy you can add a bit of water.
  3. Spray a skillet with non-stick spray and heat each side of the tortillas one at a time until brown and bubbly
  4. Cook the eggs.  (Standard Huevos Rancheros is done with sunny side up eggs so, if you aren't watching you fat, feel free to use normal eggs)
  5. To put them together place a tortilla on the plate, spread beans on the tortillas, add eggs, then top with the salsa.  
The tomatoes and onions can be substituted for jarred salsa.  I actually used both.  

I made extra eggs so the girls could make themselves burritos also.

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