Panera Bread Member Card + Recipe

Baked Egg & Toast Cups w/Tomatoes-Cheddar

I just registered my "My Panera" member card online and received a bonus: a free cup of coffee, tea or soda! This is awesome--I love their coffee (and the baked egg souffle!!!). I got the card when I visited a Panera Bread restaurant and had to activate it online but I believe you can register online even if you don't already have a card. Each time you visit/purchase, your card gets swiped and they reward you with little surprises based on your purchases. 

While on the site, I saw this awesome-looking recipe for Baked Egg and Toast Cups with Tomatoes and Cheddar. I'm definitely going to try this recipe. If it is half as good as their baked egg souffles, this one will be a keeper. Check out the recipe and register for your member rewards card.

Quick Fix: Whole Wheat Sweet Potato Pancakes

I know I won't win any photo contests with the picture (I could definitely benefit from a photography and food styling class...lol) but I wanted to share this quick and easy recipe that can be used as a breakfast, lunch or dinner meal.  It's nutritious, filling and can be prepared in about 10 minutes.

Whole Wheat Sweet Potato Pancakes w/Apricot Butter

created with love by LBTurner

Pancakes:

1 cup Aunt Jemima whole wheat pancake & waffle mix

1 cup lowfat or 1% milk

1 large cooked sweet potato

1 egg, beaten

3 tablespoons vegetable oil

1 tablespoon chopped walnuts

1 teaspoon pumpkin pie spice

Apricot Butter:

1/4 cup softened butter

1/2 cup sugar-free apricot preserves

1 teaspoon fresh orange zest

1/2 teaspoon cinnamon

To make the pancakes: Mix all ingredients except 2 tablespoons of vegetable oil in a large mixing bowl.  Whisk ingredients until thoroughly blended but do not over mix as it could make the pancakes tough.   Add the remaining 2 tablespoons of vegetable oil to a skillet or griddle and heat to 375 degrees.  Once skillet is hot, pour pancake batter onto griddle--using approx. 1/4 cup mix for each pancake.  When the bottoms get brown and the pancakes start to bubble, turn them over on the other side.

To make the apricot butter: Mix all ingredients in a small mixing bowl and mix until thoroughly blended. 

To plate, add the warm pancakes to a plate or serving platter, adding a small amount of the apricot butter to each layer.  Garnish with a dollop of apricot butter, whole or chopped walnuts and orange slices.

This recipe makes approximately 6-8 medium pancakes.

Chef Tea's Incredible, Edible Omelet

Yesterday, I had the most incredible omelet. I wish I could take the credit for this health-FULL culinary  creation but my husband, Tea, made it.

Tea is an ex-chef and avid foodie and after a little verbal wrangling, he agreed to allow me to post his recipe (he's really very generous--but a tad bit shy). The Chef has explained to me that there is an art to making the perfect omelet (of course, I already knew this).  The instructions are too long to type out. So, in the interest of saving time, I'm posting the recipe below and attaching a cool "how to" video courtesy of youtube.com. Enjoy!

Chef Tea's Incredible, Edible Omelet
created with love by Chef Tea

5 eggs
1/4 heavy whipping cream
1/4 c diced tomatoes
1/4 chopped scallions
1/4 chopped mushrooms
1/3 c grated parmigiano reggiano cheese
1/4 c grated sharp cheddar cheese
Pinch of salt and pepper

See video below for basic omelet preparation.