Sour Cream Blueberry-Lemon Pancakes

A Fantastic Breakfast treat

Serves 5

Points per serving 3

1 cup minus 1 Tablespoon All-purpose Flour

1 Tablespoon granulated sugar

1 Teaspoon baking powder

1/4 Teaspoon salt

1 Cup Skim milk

1/4 Cup nonfat sour cream

1/4 Cup plus 1 Tablespoon Egg substitute

1 Teaspoon Vanilla Extract

1 Tablespoon plus 2 Teaspoons margarine, melted

1/2 Cup Blueberries

Finely chopped zest of 1 lemon

In a large bowl, combine flour, sugar, baking powder and salt, mix well.

In medium bowl, beat together milk, sour cream, egg substitute and vanilla.

Pour milk mixture over dry ingredients, and with a sturdy spoon mix until batter is just smooth; stir in margarine. Gently fold in blueberries and lemon zest.

Spray nonstick skillet with nonstick cooking spray and set over medium heat; when hot, ladle a scant 1/2 cup of the batter into the pan to make a 6" pancake.

When the top of the pancake is full of holes, flip the pancake and cook very briefly on the second side, just long enough to brown the second side. Slip onto a plate and keep warm. Repeat with remaining batter.

Sweet and Sour Chicken over rice

Another recipe for your crock pot. This is another one of my favorites.
Serves 6
Points per serving: 6

1lb baby carrots
1 medium onion cut into wedges
6 boneless skinless chicken breast halves
20oz can pineapple chunks
1/3 c brown sugar
1 Tbsp low sodium soy sauce
2 Tsp chicken Bullion
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp garlic powder
3 Tbsp cornstarch
1/4 cup water
3 cups cooked rice

Layer carrots and onion in slow cooker top with chicken
Drain pineapple reserving juice. Place pineapple over chicken
mix together pineapple juice, brown sugar, soy sauce, salt, ginger, and garlic. Pour over top
Cook on low 6-7 hours
combine cornstarch and water gradually stir into slow cooker
cook 30 min longer or until sauce is thicker
Serve over rice