I've set a few goals for myself while Mike is away. This gives me something to work toward, something to keep me busy, some new skills to master, and a few ways to prepare for Half Pint's arrival. So, let me tell you about the first goal.
Goal #1: Try a new recipe every week
I noticed early on in this deployment, that I don't eat so well when Mike's not here. I'm just not motivated to cook for 1. PB&J or cereal is just so much easier when it's just me. So, to keep up my nutritional intake and motivation, I've decided to set this little goal.
It's been almost 4 weeks since Mike left, and I'll admit, I haven't tried a new one every week. But I have tried more than 4 new recipes, so I feel I am still on track. So far, I am getting my recipes from my new book: What to Expect Eating Well When You're Expecting by Heidi Murkoff and Sharon Mazel. They substitute ingredients with more nutritious options so you don't lose calories vitamins, or taste! For example, instead of refined sugar, they call for fruit juice concentrate. Most of the time they use a combination of whole wheat flour, milled flaxseed, and oat bran instead of bleached flour.

I have tried 9 new recipes, but my favorites so far have been Apricot Ginger Glazed Chicken, Ginger-Blueberry Whole Wheat Pancakes, Pumpkin Pie Muffins, and Heavenly Chocolate Cake. I fully plan to make the chicken and chocolate cake again in the future, so I will only share the recipes from this week will with you. I made pancakes on Sunday and, boy, were they GOOD!! I don't think I'll ever go back to Bisquik again!! I also made muffins yesterday, and they will last me all week!
Ginger-Blueberry Whole Wheat Pancakes
1 1/2 cups whole wheat flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
pinch of ground allspice
1 teaspoon baking soda
1 cup apple juice concentrate or white grape juice concentrate
1/3 cup milk
3 tablespoons butter, melted
2 medium eggs
1 1/2 cups fresh or frozen (unthawed) blueberries
2 teaspoons canola oil
1. Place whole wheat flour, ginger, cinnamon, allspice, and baking soda in a large bowl and stir to combine. Set aside.
2. Place juice concentrate, milk, butter, and eggs in a medium-sized bowl, and whisk to blend. Add the juice mixture to the flour mixture and whisk until blended. Add the blueberries and stir gently to combine.
3. Heat the canola oil in a 9-inch skillet over medium-high heat. Cook the pancakes 2 at a time, using 1/4 cup of the batter per pancake, until they are golden brown on the bottom, 2 to 3 minutes. Flip and continue cooking until the second side is golden brown, about 2 minutes. Repeat with the remaining batter.
4. Serve pancakes warm. They can be frozen for up to 2 weeks.
Note from the chef: I recommend cooking on lower heat for a little lower. The first few burned because it was too hot!!
Pumpkin Pie Muffins
1 cup whole wheat flour
1/4 cup oat bran
1/4 cup ground flaxseed
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup solid-pack pumpkin puree
2 large eggs, lightly beaten
3 tablespoons canola oil
1 cup white grape juice concentrate
1/3 cup all-fruit apricot preserves
2 teaspoons vanilla extract
2/3 cup golden raisins or chopped dried apricots
1/2 cup toasted chopped walnuts
1. Preheat the oven to 400F. Line standard-size 12-cup muffin tin with paper liners.
2. Place whole wheat flour, oat bran, flaxseed, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg in a mixing bowl and stir to mix.
3. Place the pumpkin, eggs, oil, grape juice concentrate, apricot preserves, and vanilla in another mixing bowl and mix well. Add pumpkin mix to the flour mixture and stir gently just until blended; careful no to over mix.
4. Gently fold in the raisins and walnuts.
5. Spoon batter into the prepared muffin tin.
6. Bake the muffins until a toothpick inserted into the center of the muffin comes out clean, about 20 minutes.
7. Transfer muffins to a wire rack and let cool completely. The muffins will store for 3 days or freeze for 3 months.