So breakfast on the weekends is kinda a big deal in our household. My husband really likes to cook and he especially goes all out when we have overnight guests. He’s become famous for his breakfasts. This is a newer recipe that he’s been making primarily in the summertime, but it’s so delicious I request it other times of the year as well.

Ingredients:

• 1 cup Bisquick
• 3/4 milk
• 1 egg
• 2 tsps sugar
• 1 tsp baking powder
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Blueberries to taste
• Butter for the pan

Now my husband noted this is a simpler version, though he generally makes his pancakes from scratch. Do whatever you are comfortable with.

Directions:

1. Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the Bisquick, sugar, and baking powder; set aside.

2. In a separate medium bowl, lightly beat the egg with a whisk. Add the milk, and lemon juice and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients, and add the lemon zest. Stir until fully mixed. Fold in the blueberries.

3. Scoop portions of batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel (or place in a toaster oven or microwave) to keep warm until serving. Serve with syrup.

I had been wanting to try Moussaka, aka Greek Lasagna, at home for a while. Figuring on it being a layered casserole sort of dish I thought it would freeze well. I was right. Traditional Moussaka calls for a somewhat complicated white sauce. This recipe from Martha Stewart simplifies the process down to two cheeses. I cannot stress enough how yummy this recipe is. It surprised me since one of the main ingredients is eggplant – not one of my favs. My husband is absolutely obsessed with it and is always asking me when I’m going to make it again – it’s that good.

Ingredients: