No-Sugar-Added Pancake Batter Makes 15 Pancakes... or less if you're like me and always burn a couple ;-) Homemade "Buttermilk" - 1/4 cup white vinegar + 1 3/4 cups of milk (I use almond milk)
3 eggs
1/4 cup unsweetened applesauce
1/4 cup plain yogurt
1 cup white flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
8-10 blueberries per pancake (I add these once the pancakes are on the skillet)

Old Bay Chex Mix

(A combination of a few recipes found online.)

Directions:

Preheat oven to 300 degrees.

In a large bowl, combine:

2 cups rice or corn chex
2 cups wheat chex
1 cup bagel chips or pita chips
1 cup Goldfish crackers
1 1/2 cups mini pretzels

Melt 6 Tbsp butter in a small microwave-safe bowl. Add the following to the melted butter and stir:

2 Tbsp Old Bay
1/2 Tbsp garlic powder
1/2 Tbsp Worcestershire sauce
1/2 Tbsp white vinegar
1 tsp celery seed
1 tsp ground mustard

Pour the butter mixture over the cereal mixture and stir to combine. Spread onto a baking sheet. Bake for 20-30 minutes, stirring occasionally.

Minestrone Soup Recipe

Finally got a combination of ingredients I like - posting this so I don't have to keep making it up as I go...

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 large carrots, cut into slices
1 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 14-ounce can diced tomatoes
4 cups low-sodium vegetable broth
2 1/2 cups water
8 ounces (half of a box) of ditalini pasta 1 15-ounce can low-sodium dark red kidney beans, drained and rinsed
1 15-ounce can small white beans or great northern beans, drained and rinsed

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the spices, salt, and pepper, and cook 3 more minutes Add the diced tomatoes and the vegetable broth and water to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta, and cook until the pasta and vegetables are tender, about 15 minutes. Season with salt. Ladle into bowls. Makes 6 servings.