Savory Bacon & Egg Pancakes

My kids love pancakes and I love scrambled eggs. Put them together and what do you get?? Scrambled egg pancakes with bacon! Sometimes you just have to let the kids choose meals so they actually want to eat it. Sometimes it works out and sometimes it doesn’t. I was pleasantly surprised that these worked. Plus the kids LOVED them. They thought they were so much fun. They were pretty tasty and gluten free of course! Makes about 10 medium sized pancakes

¾ cup flour (I used GF all purpose)

1 egg
½ cup almond milk
3 slices turkey bacon, diced
2 eggs
¼ cup corn
3 green onions, diced
½ tsp sea salt
½ tsp black pepper

• In a large mixing bowl, combine flour, one egg and almond milk and mix until well blended.
• In a large skillet, cook bacon pieces and then scramble two eggs in the skillet also.
• Fold in bacon, eggs and corn into pancake batter. Add in onions, salt and pepper and gently mix until combined.
• On a griddle preheated to 375°F, scoop ¼-1/2 cup of batter. Cook both sides for about 10 minutes each or until pancakes are cooked through.
• You can serve this with maple syrup (strange but it works!) or ketchup, ranch or eat it by itself.

Avocado Shrimp Salad

This is perfect for lunch. It is very easily portable to take to work or wherever. My only suggestion is to eat this within one or two days of making it or your avocados will brown. It will still taste fine, just won’t be as pretty. This is another recipe that is a perfect use for leftovers. We grilled some shrimp and corn one day and had extra. Makes for a quick fix on a busy day! Serve this with some crackers or tortilla chips. You could even make a lettuce wrap out of it. Makes 2 servings.

10 shrimp, cooked, peeled and diced

1 avocado, diced
¼ cup of corn (or one small ear of corn)
1/4 cup cherry tomatoes, quartered
1 lime, zest and juice
½ tsp cilantro
½ tsp sea salt
¼ tsp garlic, minced
¼ tsp black pepper

• In a small bowl, combine all ingredients and mix well.
• Refrigerate for 30 minutes or until ready to serve. Keeps 1-2 days in fridge.

Skillet Summer Medley

This recipe is another little accident. I was trying to think of a good side dish to serve with some chicken and also try to use up some of our garden produce. I had plenty of these items and just decided to throw it together. It turned out great! I never would have thought to mix them together but it worked! It’s a very quick & easy dish also!

1 medium zucchini, diced

1 cup corn, fresh or canned
1 cup okra, diced
½ tsp garlic salt
½ tsp ground ginger
½ tsp paprika
½ tsp black pepper
1 Tbsp olive oil

• Heat olive oil in a large skillet over medium heat. Add in diced veggies and stir until coated with the olive oil.
• While cooking, sprinkle over the garlic salt, ginger, paprika and pepper. Sauté in the skillet for about 15 minutes or until veggies are tender.

Bean & Corn Nachos

My son loves nachos. However, he typically eats the tortilla chips or shells first and then eats the “nacho” part with a fork. However you eat it, this nacho mixture is great! We don’t eat too much dairy or cheese so we had to improvise in order to get enough ingredients in this dish. We also added the beans to give it a little more protein and fiber. You could also put this into a burrito and serve it that way instead of over chips.

1 can of cannellini beans, rinsed

1 cup of corn (we used fresh corn, but easily substitute a can of corn)
½ cup salsa
1 Tbsp cilantro, chopped
¼ tsp black pepper
¼ tsp salt
Zest from 1 lime
Juice from the same lime
¼ cup shredded cheese
1 avocado, diced
¼ cup diced green onions
Toppings if desired, salsa, sour cream, ranch, etc

• In a large skillet, combine beans, corn, salsa, cilantro, pepper and salt. Cook on medium heat for about 5 minutes or until mixture is warm.
• Add in lime juice and zest.
• Scoop this mixture over tortilla chips or onto a plate to dip from.
• Sprinkle cheese, avocado and onions over nachos.
• Top with whatever else you’d like. We like to add some more salsa and sour cream or yogurt.

Zesty Corn Salad

Corn on the cob is one of my son’s favorite. We had some leftover grilled corn and I decided to use it to make this salad. What’s great about this is you can use a little bit of whatever you have on hand. Don’t have cucumber, throw in some zucchini. How about some red onion or bell peppers?? Go ahead – give it a try!

1 ear of grilled corn on the cob

1 cup of cherry tomatoes, quartered
1 cup romaine lettuce, chopped
½ cup cucumbers, diced
¼ cup onion, diced
½ tsp parsley
½ tsp thyme
½ tsp garlic salt
1 Tbsp white wine vinegar

• Remove  kernels from ear of corn into a medium serving bowl.
• Add in tomatoes, lettuce, cucumbers and onion.
• Mix together parsley, thyme, salt and vinegar into a small bowl.
• Pour vinegar dressing over salad. Refrigerate 30 minutes or until ready to serve.