Thursday, March 12, 2015

Banana Egg Protein Pancakes

From: Undressed Skeleton

1 Scoop Vanilla Whey Protein
1 Extra Ripe Large Banana
2 Egg Whites
1 Egg
1 Tsp Dark Chocolate Chunks

Mash banana. Stir in protein powder and chocolate chunks. Mix together. Add eggs and mix. Cook!

I loved these. They tasted like regular pancakes, but they are packed with protein. I'm not a big fan of bananas but for some reason I love banana pancakes. I'll definitely be making these again in the future!

Baked Chicken Honey

From: Blisstree

Thighs, drumsticks, wings from 1 3-4 lb. chicken
1/2 cup soy sauce
the juice of 1 lime
1/4 cup honey
1 tablespoon brown sugar
3 tablespoons minced garlic
freshly ground black pepper to taste
salt, optional

Marinate chicken pieces in the rest of the ingredients, except for the salt, for 4 hours or overnight, turning occasionally to redistribute. Drain chicken from marinade and transfer to greased baking sheet. Bake at 350 degrees for 30 minutes, turning once, or just until cooked through and juices run clear. While chicken is baking, cook marinade in a small saucepan, until thickened. Adjust seasoning with salt and pepper if necessary. When chicken is done, dip each piece into the cooked marinade and return to baking sheet. Broil 2 minutes or until just golden. Serve hot with the sauce over steamed rice.

Thumbs up! I love trying new chicken recipes. I love recipes that involve ingredients I already have on hand, so I can decide to make them last minute! This is a yummy, quick-cooking recipe that I'll definitely make again in the future.

Seared Scallops in White Wine Butter Sauce

From: PopSugar

5-6 large scallops
Cooking spray
1/3 cup white wine
1 tablespoon minced white onion
3 tablespoons chilled butter
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh green onion
Salt and pepper, to taste

Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.

In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.

Thumbs up! I actually buy my scallops from the Dollar Tree, of all places. They are $1 for 4 ounces, which is much cheaper than at the grocery store. Scallops are very high in protein and they're delicious, so this is a great recipe for when I just need a snack or small appetizer for myself.