Sometimes I have successes to write about {like paying off all of our debt!} and sometimes I have failures. Today is one of the latter. {wommmmmp, womppppp.}

Last Wednesday I planned to make breakfast for dinner and instead of making our go to out of the box pancakes, I decided to try and meet one of my March goals and try a new recipe I saw on Pinterest: 3 ingredient pancakes.

The recipe called for 1 ripe banana, 2 eggs, and {optional} cinnamon.  Easy enough and slightly more healthy than regular pancakes, making me not feel so guilty about serving my husband cake as our main course for dinner, right?

I mixed up the ingredients and the consistency was much like regular pancakes.  The directions said to make the pancakes on the smaller side since they can be hard to flip so onto the griddle the small pancakes went.

Well what the directions didn’t say was that when you go to flip the “pancake” the entire bottom will come off on your spatula. Also when you press them to make sure they are cooked all the way through, a noise resembling a baby pig squeal will occur.

Pressing on and hoping that the worst was behind me, I gathered pieces of “pancakes” from the griddle and put them on a plate along with eggs.  G and I both ate and at first the taste wasn’t so bad {kind of like banana bread soggy banana bread} but it only got worse as the pancakes got cold.  And that’s with the excessive amount of butter and syrup I used, canceling out any “healthy hopes” this recipe gave me.

So to the four people that repinned this recipe before I deleted it this morning – be warned; I hope things go better for you and your bancakes {my new term for them since they are no longer allowed in our house}.

Happy St. Patrick’s Day!

If you’re like me and didn’t wear green, you can at least say you ate some green with this easy pasta recipe! 

Here’s what you’ll need {this makes one round 8” baking dish – or two meals for the two of us}…

• 1/2 Box of Spaghetti
• 2 Zucchini
• Jar of Pesto
• 1 1/4 cup of Shredded Cheese
• Optional: Pre-cooked chicken {I like this pasta with chicken but it could be left out if you wanted to save time.  My go to chicken is Italian Chicken: bake frozen tenderloins in Italian dressing at 175 for 4-5 hours}

And here’s how you make it.

1. Peel zucchini and slice to thin vertical slices.
2. Bring noodles to a boil.  Add zucchini to cook with noodles the last 2-3 minutes.
3. Drain noodles and zucchini. Move to mixing bowl. {I know, I know… your next food photographer, right?}
4. Add shredded chicken, pesto sauce, and 1 cup of cheese to noodles and zucchini. Mix together.
5. Pour into a baking dish {cheese on the counter not required}, cover with foil, and bake at 400 for 25 minutes. 
6. Remove from oven, sprinkle with remaining cheese, and bake for an additional 5 minutes, broiling on high for the last minute.
7. Let stand for 5 minutes, and serve!  {trust me, it tastes much better than it photographs}