Home-made McGriddles??? What???

 Alright, let me start this post by admitting something...my children have eaten at McDonald's for breakfast...more than once...actually more than twice.  They have a Nana who treats them to breakfast at McDonald's on special occasions, and they LOVE it!!!  One of the things they love most are the McGriddles.  Many of you may be ignorant as to what a "McGriddle" actually is, so I'll give you a brief description.  They are tiny pancakes that have the syrup already baked inside of them so they can be hand-held.  They are very sweet, but leave you with a waxy film in your mouth (not really sure why and a little too scared to ask).  Anyway, my kiddos think they are divine.  Enter my problem...they are supremely unhealthy.  So, why do I want to make them so much?

1.  They are hand-held and thus can be carried out the door in a hurry (not that we are ever late)
2.  They are delicious
3.  These "McGriddles" are somewhat healthy, made with whole grains
4.  There is no sticky film in my mouth
5.  I can control the amount of syrup in their pancakes and they don't complain!!!

So, how do you do it?  Simple.  Pour out a small amount of batter (less than 1/4 C because they spread out when you add the syrup).  Drizzle syrup IMMEDIATELY in the more central area (it oozes out if you get it too close to the edge).  Let it bake and flip it over!


Go here for the recipe:

Nana's Whole Wheat Pancakes

Cashew Chicken

I've never tried to make cashew chicken before, so I was very pleased when this turned out delicious on my first try!  It was very healthy and very low fat because it was made with NO OIL!  I know, there are oils in cashews, but we know that the oil in nuts is the healthy kind of oil, so I'm okay with that.  Did my kids love the celery?  No.  Did they love the cashews?  No.  Did they eat the meal without complaining for the most part...yes!  I'll take that as a win!  Oh, and my husband loved it!  I thought the flavors blended superbly well and this will definitely make it into my "things to make for company" recipe list.

Cashew Chicken

4 chicken breasts

6 T apple cider or apple juice

4 T soy sauce

2 T sugar

Mix apple cider, soy sauce and sugar.  Cut chicken into bite-sized pieces and marinate for 3 hours.  Pour chicken and marinade in pre-heated wok and stir-fry until chicken is no longer pink.  This will take at least five minutes.  Drain marinade, turn off heat on wok and prepare sauce.  

Sauce:

4 C water

5 tsp. powdered bouillon 

1 C celery (cut into ½ inch segments)

2 tsp soy sauce

1 T whole wheat flour

2 T brown sugar

1 T corn starch mixed with 1 T water
whole wheat pasta

Mix together whole wheat flour, bouillon and water.  Bring to a boil.  Add celery, brown sugar, and soy sauce.  Mix cornstarch with 1 T water and add to sauce.  Stir until it thickens.  Let sauce simmer until celery is tender-crisp or to desired texture.  Reheat wok with chicken in it.  Pour sauce in wok and add cashews.  Cook 5-10 minutes until cashews are softer and celery is desired texture.  Serve over brown or black rice, bulgar wheat, or whole wheat pasta.