I grabbed this recipe from Erin Shea’s site, Lose the Buddha over a year ago, though she calls them peanut butter pancakes. I prefer to call them crepes since it sounds more egg-like. I’m sure someone will tell me why it’s absolutely erroneous for me to be calling them crepes, but I don’t care, they’ll always be crepes to me. I also doubled the recipe because I am tall and hungry.

Peanut Butter Crepes

1 large egg

5 egg whites

1 Tablespoon Splenda (or sugar or another sweetener)

2 Tablespoons peanut butter

Combine ingredients in a blender or with a mixer in a bowl. Lightly coat a skillet with spray-on oil and heat on high. Pour half the mixture onto the skillet, swirling the pan around to coat the entire skillet in the egg mixture. Once the mixture is starting to thicken, flip it over and cook the other side. Remove from pan. Repeat for the rest of the mixture. Enjoy!

First, I separate the egg whites. Four years ago this seemed insanely difficult, but now I do it with ease. I used to feel bad about dropping the egg yolks down the garbage disposal, but I got over it, especially when I realized the egg whites have less calories and more protein than the yolks. Next I dump in the Splenda (or in this case, the generic Kroger brand with identical packaging, Apriva) and peanut butter and mix the whole concoction with my hand mixer.

As I’m mixing, I’m also heating up the skillet which I’ve sprayed with oil. I pour half the mixture into the pan and let it cook a while.

I swirl the pan around to cook more of the batter around the edges, then wait for it to firm up a bit.

Next comes the tricky part. I have to flip the crepe, but it’s still pretty runny on top. Usually I end up splattering egg whites on the stove and folding the crepe strangely. As long as it all gets cooked, I don’t really care. Pretty is overrated.

When that crepe’s done, I take it out of the skillet and cook another. Then I have a tasty, peanut buttery breakfast. The kitties agree! They always lick the plate clean with their tongues, which helps cut down on the dishes I have to do.

See its plastic, mayonnaise-proof covering? See its overly designed pages? See how I’ve collected all my favorite recipes into one binder?

Recently I’ve received several requests for recipes I’ve given a thumbs-up to which presumably won’t make the scale numbers go up too. I also talked to a food blogger a couple months ago who said the weekends are her highest traffic days because people search for recipes on the weekends. I put one and one together, and I didn’t get three, so I’m going to start posting my favorite recipes on the weekend for those of you who want to try new dishes.

We’ll start out with Catfish Tuscany (made with orange roughy in Indiana).

I was strolling through the fish section of the grocery store when I saw the big yellow “Manager’s special” sticker slapped on a package of catfish. I’d never eaten catfish, but I love cats and I love deals, so I bought it. Then I had absolutely no idea what to do with it. So I got on the internet and found a tasty recipe for Catfish Tuscany. (It’s scary to think how hard life would become if the Internet broke. I might have to go to the library or something.)

The recipe included ingredients I already had and looked rather simple, which are my main two requirements when choosing a new recipe. However, it also required me to use the broiler. Oh no! Not the broiler! I’d never used the broiler before and anything that heats up to 500 degrees scares me. However, cooking at such a high heat seriously reduces cooking time, so I tried it. The result was a yummy dinner that my brother liked so much he actually wanted the recipe.

Catfish isn’t always the cheapest fish at the supermarket, so I now make this recipe with orange roughy or tilapia or whatever I have on hand. I once tried to cook it in the oven at 350 degrees, but it made the butter run like Paula Radcliffe. I suppose the broiler crisps it and prevents that from happening. Here’s the recipe:

Catfish Tuscany

4 (4 ounce) fillets catfish

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese

2 Tablespoons margarine, softened

1 1/2 Tablespoons mayonnaise

4 sun-dried tomatoes, sliced thin

Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.

In a small bowl, mix Parmesan cheese, butter, and mayonnaise.

Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Recipe for Catfish Tuscany originally published on AllRecipes.com

Elastic Waist Photo Project: Pictures of You

The Elastic Waist peeps want pictures of you, either because they’ve been listening to The Cure too much or because they want you to stop waiting for your “after” photo. Send them your JPGs and GIFs and your PNGs if you have them and you so please.

America on the Move

Rachel from the PR firm representing the America On the Move Foundation really wants us to walk an extra 2000 steps a day. So if you are interested in “small, manageable lifestyle changes that are scientifically proven to make a difference in overall health and wellness,” walk your cyber-butt a couple steps over to the site for this non-profit organization. Everyone who registers with their site is entered in a daily drawing for an iPod shuffle and for this month’s grand prize of a $500 gift certificate to Dick’s Sporting Goods. If you register and win, I assume you will give me your prize since I told you about it. Can you believe I’ve lost almost 200 pounds without owning an iPod? If you get the gift certificate, buy me some inline skates!

Recipe Tag

Zanitta tagged me with a recipe meme. I always sucked at tag because I was too slow to catch anybody else before they ran for the safe base. Anyway, the directions are:

Write down your favourite recipe, than tag 3-5 to do the same!

You can tell I didn’t make this up myself because American’s don’t spell “favourite” that way. I’m not going to tag anybody, but if you want to run with this, go for it. I don’t think I can choose a favorite recipe, but here’s one of my favorite dinner recipes. It’s quick and tasty, my two favorite adjectives to describe food:

Feta and Spinach Stuffed Chicken Breasts

4 chicken breasts

1 box frozen chopped spinach (thawed and drained)

2 cloves garlic, minced

1/2 cup low fat mayo

1/2 cup low fat feta

Preheat oven to 375º F. Cut a pocket in four chicken breasts. Mix together the spinach, garlic, mayo and feta. Stuff chicken with mixture and place in shallow baking dish. Bake for 45 minutes. NOTE: I usually just spread the mixture on top of the chicken breasts because I suck at cutting a pocket, but if you have the knife skills, go for it!