Weekend Test Kitchen


June 27, 2011 by Danielle

With nothing on my schedule this weekend, I was able to do a fair amount of cooking. Here are two recipes that I tried out.

Although I am quite partial to the Tone It Up pancakes, I had a craving for something fluffier, yet still good for you. Cue the Nike Women blog. The recipe posted on the site is full of protein and is very filling. In my case, I substituted the cottage cheese with greek yogurt and they turned out perfectly.  The only problem that I ran into was that I measured out  1/4 c. servings of pancake batter and I only got four pancakes instead of six-which isn’t a big problem at all. I topped with fresh diced peaches, stevia and a drizzle of 100% maple syrup. Voila! Saturday breakfast.

These pancakes are peachy keen.

Peachy Pancakes


1/2 c. egg whites

1/2 cup uncooked oatmeal

1/2 c. low-fat cottage cheese OR 1/2 c. greek yogurt

1/8 teaspoon baking powder

Cinnamon and nutmeg to taste

1/4 c. peaches (or any other fruit that you have on hand)



1. Throw all ingredients into a blender and blend until smooth.

2. Spray a saute pan with non stick cooking spray and heat to medium heat.

3. Measure out batter into 1/4 c. servings and pour onto hot pan. Wait until top starts to bubble (just like your run of the mill pancake) and flip to cook other side.

4. Top with fresh peaches and stevia.

“Spaghetti” and “Meatballs”

Last night I had a craving for spaghetti and meatballs…just minus the flour based spaghetti and meat. My boyfriend and I invented a meatless recipe that turned out pretty well considering the fact that we had no eggs in the house (we came up with a surprising substitute-see below). We were short on time (and ingredients) so we used 100% natural pasta sauce, but if you have the time, this recipe would be great topped with cooked diced tomatos, onions and basil and garlic!

It might not be pretty.. but it's delicious!


1 spaghetti squash

1 package Smart Ground vegetarian ground beef

½ cup diced onions

½ cup panko bread crumbs

¼ cup low fat ricotta cheese

Salt and pepper to taste


  1. Cut spaghetti squash in half and remove seeds.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Place both halves of squash in plastic Ziploc bag with about ¼ cup water. Place bag in a cooking dish and seal so that bag is about ¾ of the way closed.
  4. Microwave squash on high for about 7 minutes.
  5. Be careful-squash will be very hot! Remove squash and remaining water from bag and place back in cooking dish.
  6. Bake in oven for about 30-40 minutes or until squash is tender when pressed with a fork.
  7. Remove squash from oven. Use a fork to rake the squash from the outer rind-it should form into spaghetti like strands. Place in bowl and set aside.

“Meat” balls

  1.  Mix “meat”, diced onions, panko bread crumbs and ricotta cheese together. Season with salt and pepper to taste.
  2. Coat sauté pan with non-stick cooking spray and heat to medium high heat.
  3. Form mixture into balls and place in pan. Let balls cook on all sides until browned.
  4. Add meatballs to spaghetti squash and top with pasta sauce.

3 thoughts on “Weekend Test Kitchen

  1. […] think the recent goldmine of oatmeal based pancakes is actually turning me into a pancake person…and these are the best yet. These pancakes are […]

  2. […] that I had left over “sauce” from the recipe that I’ve been putting on “spaghetti” with wreckless abandon. Try it. You will not be […]

  3. […] When I arrived home after an extra long day at work and a history lecture given by my cousin, I was prepared to enjoy leftover spaghetti squash and turkey meatballs. […]

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