high calcium

There’s no better way to wake up Christmas morning than with festive pancakes. These fluffy gingerbread pancakes give you all the familiar warm spices from your favorite holiday cookie. For a fun activity with kids, use a gingerbread cookie cutter to punch out gingerbread people after the pancakes are cooked. Skip the regular maple syrup and instead, top the pancakes with a simple spiced cranberry maple syrup. Fresh cranberries are cooked down with maple and spices. It’s the perfect combination of tart and sweet with just a hint of citrus to bring all those flavors forward. If you can’t find fresh cranberries, frozen cranberries are a great substitute. Christmas is a time to indulge, so don’t forget the homemade vanilla whipped cream! The recipe, which makes a dozen pancakes, is a Yummly original created by [Saura Kline](https://www.yummly.com/dish/author/Saura-Kline).

Gingerbread Pancakes with Spiced Cranberry Syrup

cranberries cranberries

maple syrup

water

orange zest

ground cinnamon for cranberry syrup

allspice for cranberry syrup

cloves for cranberry syrup

heavy whipping cream optional

sugar

vanilla extract

all-purpose flour

ginger

cinnamon

baking powder

salt

allspice

cloves

milk

unsalted butter melted, divided

eggs

unsulphured molasses

Step 1: Make spiced cranber…

Make spiced cranberry syrup: In a small saucepan, stir together cranberries, maple syrup, water, orange zest, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon cloves. Bring to a boil, then reduce heat to low and simmer until cranberries have broken down and sauce has thickened, about 10 minutes, stirring once or twice throughout and watching so contents do not spill over. Transfer cranberry syrup to a serving dish and set aside.

Step 2: Meanwhile, prepare…

Meanwhile, prepare vanilla whipped cream, if making: In a medium mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla. Use a hand-mixer on medium-high speed or a whisk to whip to stiff peaks. Transfer whipped cream to a serving dish and chill in refrigerator until ready to serve.

Step 3: Make gingerbread pa…

Make gingerbread pancakes: In a large bowl, whisk together flour, granulated sugar, ginger, 1 tablespoon cinnamon, the baking powder, salt, 3/4 teaspoon allspice, and 1/4 teaspoon cloves.

Step 4: In a separate bowl…

In a separate bowl, combine milk, 6 tablespoons melted butter, the eggs, and molasses. Pour wet ingredients into dry ingredients and stir with a spatula until mostly smooth; some lumps are OK.

Step 5: Heat a nonstick fry…

Heat a nonstick frying pan or griddle on medium-low heat and allow the pan to warm up for 5 minutes. Brush the cooking surface with melted butter, then use a 1/4-cup measuring cup or large spoon to pour 1/4 cup pancake batter onto the pan. Cook until little bubbles appear around the edges of the pancake, about 1-2 minutes, then flip and cook until the underside is lightly browned, 1-2 minutes more. Adjust heat as necessary.

Step 6: If you like, use a…

If you like, use a 3-inch tall gingerbread cookie cutter to cut out gingerbread people shapes from the pancakes once they're cooked — and be sure to serve the scraps as well! Transfer pancakes to a platter and repeat process until batter is used up. Serve immediately alongside spiced cranberry syrup and vanilla whipped cream, if using.

Creamy, comforting broccoli cheese soup is simple to make and hits the spot on a cold evening, but you may find yourself making this crowd-pleaser year-round! Keep it in mind for office lunches, too. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Best-Ever Broccoli Cheese Soup

onion

carrots

celery

garlic

broccoli

salted butter

salt for vegetables

Dijon mustard

all purpose flour

chicken broth or vegetable broth

salt for soup

black pepper

cheddar cheese use orange cheddar,

parsley minced,

salt optional,

black pepper optional,

Step 1: Finely chop the oni…

Finely chop the onion, carrots, and celery. Mince the garlic. Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Set garlic and broccoli aside.

Step 2: Melt the butter in…

Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and salt. Saute until vegetables are softened, 6-7 minutes.

Step 3: Add the minced garl…

Add the minced garlic and mustard and stir until fragrant, about 1 minute. Sprinkle the flour over vegetables and stir to evenly coat.

Step 4: Stream the broth an…

Stream the broth and milk into the pot, stirring to dissolve the flour. Season soup with the salt and pepper, then add broccoli.

Step 5: Bring the soup to a…

Bring the soup to a low boil, stirring occasionally. Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes.

Step 6: Turn off the heat…

Turn off the heat, but leave pot on the stove. Add half of the cheese in two additions, stirring after each, until completely melted.

Step 7: Mince the parsley…

Mince the parsley. Ladle soup into bowls and sprinkle with parsley. Add salt and freshly ground pepper to soup if desired.

sounds great!!!  I will definitely make..adding some fresh tarragon, it's a game changer!!

https://gv.yummlystatic.com/469656db-2256-4139-928c-795133d28601/AnZHyoRbRC3M8gUUgErg_Montage_Best_ever_Broccoli_Cheese_Soup/hls.m3u8

Cooking video for Best-Ever Broccoli Cheese Soup by Yummly on Yummly

Piloncillo, or panela, is an unrefined whole cane sugar in solid form typically used as a sweetener in Central and Latin America. Typically sold in Mexican food stores, this recipe for Semita Sweet Piloncillo Rolls calls for piloncillo, but you can substitute with molasses or dark brown sugar to get the same rich flavor. These rolls are sweet and flavored with cinnamon, making them a tasty addition to your breakfast. This recipe calls for lard, but you can substitute with butter, just be sure to adjust your quantities.

Semita Sweet Piloncillo Rolls

flour

piloncillo dark brown sugar and 1 1/3 tbsps. molasses

cinnamon in pieces

lard

Step 1: Preheat the oven to…

Step 2: In a bowl, add the…

In a bowl, add the flour, piloncillo, baking powder, cinnamon, and a pinch of salt. Stir.

Step 3: Add lard, eggs, and…

Add lard, eggs, and milk. Mix with a wooden spoon.

Step 4: Pour the dough onto…

Pour the dough onto a flat surface and knead. Add flour as needed.

Step 5: Separate into porti…

Separate into portions and shape the semitas into small 1-centimeter-thick patties.

Step 6: Place on a baking t…

Step 7: Bake for 20 to 30 m…

Bake for 20 to 30 minutes, until the bottoms are golden brown.

This was my first time trying it and I LOVE how it came out

very good, my sweetie asked for seconds, but i purposely only made enough for two. Next time i won't forget the mustard !

I made a few substitutes to make dairy free by adding ripple instead of milk, vegan cheese, and a little bacon for flavor. the kids enjoyed but I think next time I'll add a little spice.

The soup turned out great! I added some more seasonings to the recipe though.

Delicious...very simple to make and it will be in the rotation.

Really nice soup - substituted the Dijon mustard for honey wholegrain as that's what I had - otherwise as directed, maybe slightly less cheese. Would make it again

This came out great! I followed the reviews and added more seasoning. My family loved this.

Amazing. Super flavorful. Will definitely make again.

pretty good. i added red bell pepper and some smoked paprika, gave it a whirl with my immersion blender.

Really yummy
I added some chicken to it and it was delicious

This was amazing!!! I did make some small changes. I added a cup of Kale, an extra bit of garlic and since I was using low fat milk I added an extra cup, some parsley and crispy bacon on top and blended mine with a hand mixed so it was smoother.😋

I was pleasantly pleased with how great this turned out. It is a quick, delicious soup on a cold day.

I made it exactly like the recipe described. Super delicious. Well seasoned, even though there wasn’t anything besides salt and pepper. With the exception of the fourth cup flour, it is Keto friendly. Wonderful and hearty on a chilly day.

Super delicious. I didnt have enough cheese so I did a third cheddar cheese and a quarter of Parmesan cheese. I will definitely be making this again and doing the same thing with the cheese :)

Tastes so good and was so easy. I’ll probably leave the celery out next time

Awesome... Put it in a bread bowl...wow! Delicious

I had to add three times and cheese and it still wasn’t that good…probably wouldn’t make again

best soup i ever made! super easy and so cheesy! love it,

Good, I wouldn’t be upset about making it again, but it’s missing something… can’t put my finger on it

My boyfriend who doesn't really like broccoli, could actually eat this.

Excellent soup! The family loved it, there were no leftovers😋

It tasted amazing and was quick to make! I added extra cheese so it wasn't so watery.

My whole family loved it, even my toddler! Make sure you mince the veggies to help thinken the soup also I added some Italian seasoning when I added the chicken broth and milk. So yummy!

I would add a little more cheese to thicken it up but it was sooo yummy.

its good but a little watery. other than that its a pretty good soup 😋

Peanut Butter &amp; Banana-Bran Smoothie

milk 1 L

peeled,

Compliments Balance Bran Flakes 500 mL

plain, 2% Greek yogurt 250 mL

Compliments Organic 100% Natural Smooth Peanut Butte 60 mL

tbsp honey 30 mL

tsp pure vanilla extract 5 mL

Add milk, bananas, bran flakes, yogurt, peanut butter, honey and vanilla to a blender. Purée until smooth. Divide evenly between 4 glasses.

With layers of tender corned beef, gooey Swiss cheese, tangy sauerkraut, and sweet Thousand Island dressing sandwiched between toasted rye bread, this classic reuben delivers on everything you’d hope for in the griddled masterpiece. The recipe makes a generous amount of dressing on purpose — slather as much or as little as you’d like onto the bread before toasting to balance the saltiness of the corned beef. Any extra dressing keeps, chilled, up to 1 week. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).

Classic Reuben Sandwiches

mayonnaise

ketchup

sweet pickle relish

yellow mustard

onion powder

rye bread

Swiss cheese 7

sauerkraut drained,

corned beef

salted butter softened, divided

Step 1: Make Thousand Islan…

Make Thousand Island dressing: Stir together mayonnaise, ketchup, pickle relish, mustard, and onion powder in a small bowl.

Step 2: Arrange bread in a…

Arrange bread in a single layer on a work surface. Evenly spread as much Thousand Island dressing as you’d like onto 1 side of each bread slice. Top each slice of bread with cheese.

Step 3: Spread 1/4 cup saue…

Spread 1/4 cup sauerkraut onto each of 4 bread slices. Cover sauerkraut evenly with corned beef. Top with the remaining bread slices, cheese sides in. Butter the top slices of bread, using half the butter.

Step 4: Heat a large frying…

Heat a large frying pan over medium-low heat until a drop of water sizzles immediately. Add 2 of the sandwiches, buttered sides down. Cook until bread is toasted on the underside, about 4 minutes, covering with a lid to help the cheese start to melt. Butter top slices of bread, using half the remaining butter. Flip sandwiches over and cook, covered, until bread is toasted on the second side and the cheese is melted, about 4 more minutes.

Step 5: Transfer sandwiches…

Transfer sandwiches to a cooling rack so they won’t get soggy and repeat to cook remaining sandwiches, using the rest of the butter. Serve immediately, with any extra Thousand Island dressing and more sauerkraut if you like. (Tip: Don’t leave sandwiches covered in the frying pan, as moisture from condensation will make the bread soggy.)

Four ingredients and 30 minutes are all it takes to make this hearty Italian dinner the whole family will love.

Easy 4-Ingredient Tortellini Bake

nonstick cooking spray

cheese tortellini

marinara sauce 24

Parmesan cheese

mozzarella cheese

Preheat the oven to 425°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Step 2: Bring a large pot o…

Bring a large pot of salted water to a boil. Once it has reached a boil, add the tortellini. Cook according to package directions until tender, typically 7-9 minutes.

Step 3: Drain the tortellin…

Drain the tortellini in a sieve or colander and return them to the pot. Add the marinara sauce and Parmesan cheese and stir to combine.

Step 4: Pour the tortellini…

Pour the tortellini mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over top.

Step 5: Bake the tortellini…

Bake the tortellini on middle rack of oven until cheese is melted and dish gently bubbles at edges, 11-13 minutes.

Step 6: Check to see that t…

Check to see that tortellini are done. Remove from oven or add time as needed.

Step 7: Allow to rest for 1…

Allow to rest for 10 minutes before serving.

It's a good and easy recipe. Pretty basic. Thinking of making it again and adding onions and Italian seasoning like the other reviews said. but overall, a decent east meal. 

https://gv.yummlystatic.com/ee6fe30b-f922-4f22-8228-6608ddb804f4/1HpahWuyRWjxOZY84pXd_Montage_Easy_Four_Ingredient_Tortellini_Bake/hls.m3u8

Cooking video for Easy 4-Ingredient Tortellini Bake by Yummly on Yummly

Thick and rich, with plenty of beans and spices, this chili will likely disappear in a hurry! Even if you’re an Instant Pot rookie, the recipe tips make it easy. For the best texture, don’t break up the ground beef too much while browning it, as chunks of meat make for better chili. Going with lean beef means there’s no need to drain it. Be sure not to stir after you add the beans and tomatoes — the order they go into the Instant Pot will ensure they don’t scorch on the bottom of the pot. The recipe, which makes 7 cups, is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).

Instant Pot Chili

kidney beans

extra virgin olive oil

beef

chili powder

cumin

oregano oregano

beef broth

chili beans chili beans

tomatoes

tomato paste

cheddar cheese

sour cream

green onions

Step 1: Finely chop yellow…

Finely chop yellow onion. Drain and rinse kidney beans. Set ingredients aside.

Step 2: Put 1 Tbsp. olive o…

Put 1 Tbsp. olive oil in the Instant Pot, select Sauté, adjust to High heat, and press Start (if needed for your model). When oil is shimmering and hot, add beef and sprinkle with salt. Stir to arrange the beef in an even layer in the bottom of the pot. Cook without stirring for 3 minutes. Stir, then continue to cook, stirring occasionally,  until the meat is browned and crispy in places, about 5 minutes. Don’t break up the meat too much, as large chunks will result in a better texture. Transfer beef to a bowl with a slotted spoon.

Step 3: Add the remaining 2…

Add the remaining 2 Tbsp. olive oil and yellow onion to the pot and and cook, stirring occasionally, until tender, about 5 minutes. Press Cancel.

Step 4: Add chili powder, c…

Add chili powder, cumin, oregano, and garlic and stir to combine. Add broth to the pot and scrape up browned bits on the bottom of the pan with a wooden or metal spatula. This is important, as any browned bits stuck to the bottom of the pot may trigger the “burn” notification.

Step 5: Return beef to pot…

Return beef to pot and stir to combine. Add remaining ingredients to pot in this order and do not stir: kidney beans, chili beans, and lastly, tomatoes with chilies and juice.  (Do not add the tomato paste at this point.) Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position. Press Start if needed for your model.

Step 6: When the cooking ti…

When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Remove the lid.

Step 7: Put tomato paste in…

Put tomato paste in a small bowl and whisk in 1/2 cup of the chili cooking liquid. Pour mixture back into the pot and select sauté. Adjust to medium heat, then simmer uncovered, stirring occasionally, until the chili has thickened slightly, about 4 minutes.

Step 8: Ladle chili into bo…

Ladle chili into bowls and top with cheese,  a dollop of sour cream, and green onions.

Can you believe something so delicious is only 180 calories? This Rice with Poblano Pepper Strips and Corn will melt in your mouth. Don't believe us? Try it for yourself. This is one of our favorite recipe. Let us know your thoughts in the comments below. You can also give this recipe a star rating so others can follow along. We hope you love this Rice with Poblano Pepper Strips and Corn recipe as much as we do! Happy Cooking! We hope you enjoy.

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