Whole Wheat Pancakes for Breakfast

Ingredients

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg, lightly beaten

1 cup low-fat buttermilk

2 tbsp honey

Directions

Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl.

In a small bowl, combine egg, buttermilk and honey.

Make a well in dry ingredients and stir in egg and buttermilk mixture. Allow batter to rest for a few minutes.

Set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.

(Makes 8 pancakes)

Chicken Tortilla Wraps

Ingredients

4 fat-free flour tortillas (10-inch)

1 pound boneless, skinned chicken breasts, cut into thin strips

1 medium-size sweet hybrid onion, sliced

1 clove garlic, finely chopped

2 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups green leaf lettuce, cut in shreds

2 medium Roma tomatoes, chopped

1/2 cup fat free ranch salad dressing

Directions

Heat oven to 350 degrees F. Wrap tortillas in foil. Heat in 350 degree F oven 10 to 15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. When skillet is hot, add chicken, onion slices and garlic; saut until chicken is no longer pink in center, 4 to 6 minutes. Stir in Worcestershire sauce; add salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2 to 3 tablespoons dressing. Roll up the tortillas and serve. Makes 4 servings.

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Give your lower back some TLC with this stretch

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Quick and Fast Lunch Idea: Roast Beef Wraps

Ingredients

1/3 cup fresh basil, chopped

1/3 cup low fat mayonnaise (I use Hellmans)

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

4 – 7 inch whole wheat tortillas

1/2 pound roast beef, sliced deli style

2 tomatoes, thinly sliced

2 cups lettuce, shredded

Directions

Combine the basil, mayonnaise, mustard, salt, and pepper in a small bowl. Spread evenly on the tortillas. Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up. Cut each wrap in half on a slight diagonal.

Refreshing Lime Sherbet Cooler

Ingredients

1 cup skim milk

1 cup lime sherbet

1/4 cup limeade concentrate, frozen

Directions

Put the mugs in freezer to chill. Place milk, sherbet and limeade concentrate in blender. Blend mixture until smooth. Pour into frosted glasses; garnish with lime slices or umbrellas, if desired.

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Jumping jacks

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