Pear Bread

This recipe is from allrecipes.com

Ingredients

• 1 cup vegetable oil (I used 1/4 cup oil, and 3/4 cup unsweetened applesauce/mixed fruit baby food....I didn't have enough applesauce, so I improvised)
• 2 cups granulated sugar (I used 1 cup white and 1 cup brown)
• 3 eggs
• 2 1/2 cups pears - peeled, cored and chopped (I only used 2 cups because I chopped mine REALLY small because Gary doesn't like "chunks" in his bread)
• 1 cup chopped pecans (I used walnuts)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (I used 1 1/2 cups white and 1 1/2 cuos whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely

Whole Wheat Pancakes

This recipe is from Gina's Weight Watcher Recipes

Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 171.7 • Fat: 2.1 g • Carbs: 31.5 g • Fiber: 4.9 g • Protein: 8.9 g • Sugar:2.5 g
Sodium: 561.4 g


Ingredients:

• 2 cups whole wheat flour (I used 1 cup white and 1 cup whole wheat)
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

This would also be good with Tammy's Cinnamon Streusel Pancake Topping

Tomato Tortellini Soup

I think this is Dustin's new favorite soup! I halved the recipe for us but still used most of a package of tortellini because Dustin likes chunky soups better.

Tomato Tortellini Soup

1 package cheese tortellini
4 cans (10 3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large pot, combine the soup, broth, milk, cream, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Serves 10