Meal Planning

Recipe Updates

I found that adding a little more milk – about 1/8-1/4 cup – to the pancake batter with pumpkin puree really helped the pancakes stay tender, cook more thoroughly and seem less “wheat-y”.  You can find the improved recipe here.

I added only 4 Tb. of butter to the Sweet Potato Casserole instead of the whole 8 Tb. stick and didn’t really notice a difference!  Basically, a savings of 400 calories and 40 grams of fat!  Cool beans.  I desperately need to take a better photo of this.  That will be my task this Fall.  It really doesn’t do it justice.

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