Our Weekly Menu with Strawberry Syrup

/

It’s Spring Break in the House and along with it Easter Weekend. With Strawberry Farms in full season, It’s time to add some “berry” delicious foods to our dinners.

Monday: Low Carb Sausage and Cream Cheese Crescents from My Fling with Food 

Tuesday:Mexican Quinoa Tacos (E) from Chelseas Messy Apron

Wednesday: Curry Chicken  (S) from Paint the Kitchen Red 

Thursday : Instant Pot Crack Chicken  (S) Adventures of a Nurse 

Friday: Pizza Night Movie Night

Saturday: Breakfast for Dinner (E) Strawberry Pancakes with Strawberry Syrup (See Below)

Sunday: Easter Dinner (S) Baked Ham with Glaze and non starchy veggies

Strawberry Pancakes (E)

Ingredients

  • 2 cups old-fashioned rolled oats

  • 1 cup baking blend

  • 4 teaspoons aluminum-free baking powder

  • pinch of salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 2 cups egg whites

  • 1 cup low-fat cottage cheese

  • 1 cup blended strawberries

  • almond milk or water, if needed, to thin the pancake batter

Instructions

Pour oats into the blender and mix until powered form.  Add the rest of the ingredients into the blender and blend well until a smooth texture.   Lightly coat a non stick griddle with coconut oil spray and set heat to low/low-medium heat.  Pour pancake size amounts onto the griddle and cook until brown. Flip and repeat.

Strawberry Syrup (FP):

Ingredients

  • 1 cup strawberries smashed

  • 1 cup blended strawberries

  • 1 cup water

  • 3 Tablespoons Xylitol

  • splash of vanilla extract

  • 1/4 tsp. of xanthan gum or glucomannan

  • pinch of salt

Instructions

Combine ingredients in a small saucepan except xanthan gum  Bring to a boil, then simmer.  While whisking, add xanthan gum.  Continue to simmer until sauce thickens.