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Wednesday, June 23, 2010

Healthy Bisquick Recipes & Reminder for $100 Gift Card Giveaway!



I Love Heart Smart Bisquick! It taste as good as the original, but it is much healthier for you & your family! We use Bisquick frequently, and when it's on sale, or if a coupon is available, we always stockpile! Currently, you can go HERE to Cellfire and load an e-coupon for $0.50 off when you buy any 40 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix. No Printing. No Clipping. No Forgetting!



We use bisquick to make pancakes, waffles, and a lot more yummy recipes! Here is our favorite pancake recipe. We always make a double batch, and freeze half for an easy breakfast on a busy morning!

Ingredients:

2 Cups Bisquick Heart Smart Baking Mix
1/4 Cup Egg Substitute
1 1/4 cup Nonfat Milk or (Silk light vanilla soy milk)

Directions:

Stir all ingredients with a wire whisk until blended. Pour slightly less than 1/4 cup onto hot skillet or griddle. Cook until bubbles break on surface. Turn; cook until golden.

Makes 14 pancakes (3 inch in diameter)

Each pancake is only 70 calories each, and 1.1 gram fat if you are watching your calories & fat!

These taste great topped with fresh strawberries, and a squirt of Rediwhip fat free topping, or use a little bit of sugar free syrup! My kids & I love these!

*You can go Here to see a lot more healthy bisquick recipes!

Do you have a favorite Bisquick recipe? If so, please leave a comment & share!


**Don't forget to go HERE to enter my $100 gift card giveaway sponsored by Cellfire! It ends on 6/30/10!




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2 comments:

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  2. Also here's a really BOMB recipe to use for Bisquick- lifted from ABC's Extreme Makeover Weight Loss Edition. We watch every MOnday at 10 b/c who doesn't want to feel good about life and cry themselves to sleep? I mean really? :)

    LITE CHICKEN AND DUMPLINGS

    Ingredients:
    4 boneless, skinless chicken breast halves
    1 Tbsp. olive oil
    ½ onion, finely chopped
    3 stalks celery, sliced thin
    1 cup baby carrots, sliced thin
    ½ cup frozen green peas
    2 Tbsp. fresh parsley, finely chopped or 1 Tbsp. dried
    1 tsp. fresh thyme or ½ tsp. dried
    2 Tbsp. no Trans fat margarine
    2 Tbsp. flour
    1 ½ cups reduced sodium, organic chicken broth
    ½ cup fat free half-and-half
    1 cup low fat Bisquick mix
    ½ cup milk or buttermilk
    ½ tsp. sea salt and fresh pepper

    Directions:
    1. Place chicken breast halves in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove from water and set aside to cool.
    2. Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender.
    3. Remove from heat and add frozen peas, salt and pepper, parsley and thyme. 4. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
    5. In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
    6. In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done.
    7. Serve in bowls, garnish with a sprinkling of fresh parsley.

    Serves: 4
    Calories per serving: 425
    Calorie equivalent: 4 oz. protein, 2 vegetables, 2 carbohydrates, 1 fat

    Recipe courtesy of California Health & Longevity Institute

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