I usually half this recipe.

5 eggs beaten (3 eggs for half)
3 cups milk
4 cups flour
1 ¼ cup sugar
6 tbsp baking powder
1 tsp baking soda
1 ½ tsp salt
pinch of nutmeg
2/3 cup oil
1/3 tsp vanilla

1. Mix all ingredients except the oil and vanilla together.
2. Mix in oil and vanilla.
3. Heat a skillet on medium heat. When heated, scoop the pancake batter into the frying pan with a large spoon to make individual pancakes. Cook on one side until the top begins to bubble, then flip over and cook on the other side.
4. Enjoy!

1 whole wheat pita
1/2 chicken breast, cooked and sliced
1/4 cup tzatziki sauce
2 tbsp grated carrot
lettuce
tomato

I sauteed the chicken breast in cooking spray, salt, pepper, lemon juice, and green onions. You can add more vegetables, but I just added what I had in my fridge.

Weight Watchers Points: 7
(the pita was worth 5 points, so using a wrap or a lesser-points pita would take up less points)

2 cups non-fat plain yogurt
2 cloves garlic (minced)
1/2 tsp salt
1/8 tsp pepper
1 tbsp mint*
1 cucumber (peeled, seeded, and grated)
1 tbsp lemon juice

Mix all ingredients together. Chill and serve. Can be used as a dip for chips/vegetables/bread or as a sauce in a wrap or pita.

*I didn’t have mint, so I used 1 tbsp of Epicure’s Lemon Dilly Dip Mix instead. It was fabulous.

WW points: 1 (per 1/2 cup of prepared dip)

I’ve looked far and wide for a great banana bread recipe (that does not include nuts or chocolate chips) and I came across this one. It’s called banana cake, but it’s just banana bread that’s round. It’s become a quick staple. (I didn’t use the icing, as I’m just not an icing fan, but I included it in case you wanted to try it out.)

1/2 cup Hard margarine (or butter), softened
2/3 cup Granulated sugar
2 Large eggs
3 Medium bananas, mashed
2 tbsp Milk
1 1/2 cups All purpose flour
1 tbsp Baking powder
1 tsp Ground cinnamon

Icing:
4 oz Block of cream cheese, softened
2 tbsp Hard margarine (or butter), softened
1 1/2 cups Icing (confectioner’s) sugar
1 tsp Grated orange zest

Cream margarine and suger in large bowl. Add eggs one at a time, beating well after each addition.

Add banana and milk.

Combine flour, baking powder, and cinnamon in medium bowl. Add to banana mixture. Stir until just moistened. Spread evenly in greased 8 inch springform pan. Bake in 350F oven for about 45 minutes (mine was done in 30 min) until wooden pick inserted in centre of cake comes out clean. Let stand in pan for five minutes before removing to wire rack to cool completely

Cream cheese icing: Beat cream cheese and margarine in separate bowl until smooth.

Add icing sugar and zest. Beat well. Makes about 1 cup icing. Spread evenly over top of cake. Freezes well. Cuts into 12 wedges.

(Photo to come week of May 5, 2009)

1/4 cup margarine
1/4 cup mustard
1/2 cup liquid honey
1/2 tsp seasoning salt
1/4 tsp chili powder
1/4 tsp curry powder
1/2 tsp salt
1/4 pepper
3 lbs chicken parts

Mix first nine ingredients in sauce pan until liquified, stirring constantly. Roll each chicken piece in sauce and place in single layer in greased 9×13 pan. Bake, uncovered, in 375 degrees F oven for about 1 hour until tender, spooning on any extra sauce at half time.

Photo to follow. (Week of May 5, 2009)

40 perogies
1 onion, chopped
6 slices bacon, cooked
1 can mushroom soup
1 soup can milk
3 cups grated cheddar cheese

Layer 20 perogies, 1/2 chopped onion, and 3 crushed bacon slices. Repeat layers. Mix mushroom soup and milk. Spread on top of layers. Cover with 3 cups grated cheddar. Cover with tinfoil and bake at 350 for 45 minutes. Remove foil and bake for an additional 15 minutes.