Tasty Recipes

Apple Cinnamon Pancakes


Before you dismiss this recipe because of the ingredients list, try these very healthy pancakes. Most kids like them. You can freeze leftovers for a quick breakfast on another day, or use them in place of bread to make PB & J with a twist.


  • 1 cup Bob’s Red Mill 10 Grain Pancake Mix
  • 1 egg (consider using 1 Tablespoon flaxseed meal + 3 Tablespoons water
  • 1 Tablespoon oil (consider using applesauce instead)
  • 1 cup unsweetened applesauce
  • 1 teaspoon ground cinnamon
  • Vegetable cooking spray


Combine pancake mix, egg, oil, applesauce, and cinnamon. Add water to make desired thickness of batter. Mix together. Pour ¼ cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

Pasta e Fagioli

Tastes like the famous Olive Garden recipe. This soup freezes well so it is a great leftover for those busy days. Makes 8 servings.


  • 1 pound ground turkey, chicken, or beef
  • 1 small onion, diced (1 cup)
  • 1 large carrot, julienne sliced (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can red kidney beans (with liquid)
  • 1 (15 oz) can tomato sauce
  • 1 (12 oz) can low-sodium vegetable juice (such as V-8)
  • 1 Tablespoon white vinegar
  • 1 teaspoon each oregano and basil
  • ½ teaspoon each pepper and thyme
  • ½ pound (1/2 package) ditali pasta


Brown meat in a large saucepan over medium heat. Drain fat. Add vegetables and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook pasta in 1 ½ to 2 quarts boiling water over high heat. Cook for 10 minutes or just until pasta is al dente (firm cooked). Drain. Add pasta to soup. Simmer for 5-10 minutes and serve.

Salmon with Orange Marmalade

Quick and Easy Recipe


  • ¼ cup orange marmalade
  • 2 tablespoons low-sodium soy sauce
  • 2 garlic cloves, minced
  • 1 ½ pound salmon filet
  • ¼ teaspoon salt (optional)


Preheat oven to 400 degrees. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fillet evenly with salt, optional. Spread half of marmalade mixture over fillet. Bake at 400 degrees for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish. Makes 8 servings (about 3 ounces each).