Friday Family Food Faves

Whole Wheat Blueberry Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour (you can do 1 cup of whole wheat flour and skip the all-purpose but I think they get a little dense)
1 T. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk
2 T. cooking oil
1/2 cup blueberries

Combine all dry ingredients in a large bowl. Combine wet ingredients in small bowl and add to dry ingredients. Fold in blueberries. Cook on a buttered griddle or skillet. Flip over when they start to bubble.

Chicken Pesto Panini
Sourdough bread (or your favorite bread)
Pesto (homemade or store bought)
Grilled chicken
Provolone Cheese
Roasted Red Peppers

Grill chicken breasts or tenders with a little EVOO, salt and pepper. Spread each side of bread with pesto, then add sliced or diced grilled chicken, a slice of provolone and a few slices of roasted red peppers. Cook on panini press. If you don't have a press, Rachael Ray says you can cook it in a skillet with a heavy skillet on top to weigh it down, or you can even wrap a brick with aluminum foil! Cook until the bread is crispy and the cheese is melted.

Parmesan Garlic Toast
Sourdough Bread (or your favorite bread)
Butter
Garlic Powder
Parmesan Cheese (shredded or grated)

Place bread on a cookie sheet, spread with butter, sprinkle with garlic powder and cheese. Broil for a few minutes until cheese has begun to brown and bread is crispy.

Greek Chicken Cutlets
1 pint cherry tomatoes, halved
1/3 cup pitted Kalamata olives, chopped
1 cup feta cheese, coarsely chopped
1/2 cup fresh mint leaves, chopped
2-3 T EVOO
coarse salt and ground pepper
8 thin chicken cutlets

In a medium bowl, combine tomatoes, olives, feta, mint and 1 T EVOO. Season with salt and pepper. Heat a grill pan over high, brush with EVOO. Season cutlets with EVOO, salt and pepper. Once cooked through, top with tomato mixture.