Freezer Cooking Day

Sunday was cooking day! I prepared 4 meals in double portions so that we had meals prepared for the week and 4 meals ready for the freezer to be eaten at a later date. On top of that, I had some pumpkin puree in the pantry and Nick woke up craving pumpkin pancakes. So for breakfast, we had pumpkin pancakes and in the midst of my cooking frenzy I whipped up some Snickerdoodle cookies for Nick (one of the only sweets he likes) to have for a snack while he worked.

The freezer menu consisted of:
1. Chicken Tetrazzini
2. Green Bean Chicken Casserole (Nick is crazy about green beans)
3. Peachy Barbeque Chicken
4. Cheesy Chili Tater Tots

Each of these is modified to be Weight Watcher friendly, so we can eat healthy and enjoy some delicious meals at the same time.

I'll post one recipe a day as we eat them, but for now, here is my Pumpkin Pancake Recipe, modified from a version I found on the internet. We like our pumpkin pancakes to really have a pumpkin pie flavor to them, so I have tweaked this recipe by adding extra pumpkin and some allspice for a little kick! This is my quick version, which uses bisquick instead of flour and baking soda.

Quick Pumpkin Pancakes
These pancakes are super quick, because they use Bisquick. To make them fluffy, substitute 1/4 a cup of seltzer water for a 1/4 cup of milk

Ingredients:

• 2 cups Bisquick
• 2 large eggs
• 1 1/4 cups of milk
• 1 cup pumpkin puree
• 2 tbsp. sugar
• 1 tbsp. cinnamon
• 1 tbsp. allspice
• 1/4 tsp. nutmeg

Preparation:

1. Preheat an electric skillet to 375 or heat a large frying pan to medium high heat.
2. Whisk together all ingredients until well-combined, but do not overmix
3. Let rest for 10 minutes
4. Turn griddle down to 350
5. Ladle quarter cupfuls of batter onto griddle or pan. Cook until edges of pancakes start to set or bubbles form.
6. Flip. Cook another 1-3 minutes until pancakes are golden brown on other side.
7. Serve immediately with butter and syrup, honey or even whipped cream!

Yummy!