Lemon ricotta and raspberry pancakes
1 c. whole milk ricotta
1 tsp. baking powder
1 tbs. olive oil
1/3 c. soy protein powder--I used the TJ vanilla kind
1 tsp. lemon extract
zest of one small lemon
1-2 packets of splenda, depending on your tastes
1/2 pint fresh raspberries, cut into small pieces
Combine all ingredients except raspberries in a medium bowl with a pour spout. Whisk well, until the only lumpy parts of the batter are the ricotta curds. Gently fold in raspberry pieces. Heat griddle to 375 degrees; it's ready when a drop of hot water sizzles and evaporates. Spray with a light coating of olive oil and wait 30 seconds. Pour batter into circular shape--it will expand slightly, but not as much as most pancakes. Occasionally stir remaining batter to prevent the raspberries from sinking too much. Flip when edges of the pancake are dry and middle is bubbling, and cook for another minute or two. Top with sugar free syrup, or sugar free lemon curd, and leftover raspberries if desired. (I tried the pancake syrup today, but next week, I'll make some lemon curd.)
~19 net carbs and 45 grams of protein per recipe batch; makes roughly 8-10 pancakes, depending on size. If you're eating nothing but pancakes, this is probably a little more than enough for two people. If you're making it with eggs or sausage, it would probably serve 4.
I also had some leftover chicken to use last night, and came up with a chicken tenders recipe that turned out surprisingly delicious.
Parmesan chicken tenders
1 lb. chicken tenders
1/2 c. heavy cream
1 tbs. prepared ranch dressing
2 tsp. garlic powder
1 tsp. onion powder
2.5 tsp. freshly ground peppercorns
4 oz. very finely grated (powdery) parmesan/romano cheese
a bottle of peanut oil
Combine chicken fingers, heavy cream, ranch dressing, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. peppercorn grounds in a ziploc bag; toss well to coat. Marinate for five or so hours. Remove chicken fingers and discard marinade. In a shallow bowl, combine 1 tsp. garlic powder, 1.5 tsp. ground peppercorns, and parmesan/romano cheese to create 'breading.' Dip the marinated chicken fingers in the breading and coat thoroughly, pressing the mixture into the chicken if necessary. Set the coated chicken fingers aside for 15-20 minutes to let them dry completely. In the meantime, heat peanut oil in a deep fryer, or, if you don't have one, a medium dutch oven. Heat enough oil so that there's a two inch gap at the top to accommodate bubbling. This will have to heat for awhile--to 350-375 degrees, probably the whole 15 or 20 minutes. It's ready when a cube of white bread dropped in becomes golden brown in about 60 seconds. Drop chicken fingers in, being sure not to crowd them. Remove when golden brown (~3-4 minutes) and let them drain on paper towels while you work. If you don't have peanut oil, I think any high temperature oil--safflower, sunflower, canola, etc.--will do, but don't use olive oil or walnut oil, because they break down at high temperatures. Serve with low carb bleu cheese dressing.
~9 carbs for the whole recipe, and 110 grams of protein. Makes about 20 chicken tenders. Would be good on a cobb salad.