May 14, 2013 at 9:16 AM ET
TODAY nutritionist Joy Bauer shares some recipes that are easy on the wallet -- and on your schedule.
Makes 1 large pancake
Generously coat a skillet with oil spray and preheat over medium heat.
In a small bowl whip together all of the ingredients. Pour the mixture onto the skillet and cook for 2 to 3 minutes, or until golden brown, on each side.
Makes 3 one-cup servings
In a medium bowl, mash the salmon. Mix in the chickpeas, onion, and red pepper.
In a separate bowl, whisk together the oil and vinegar. Pour the dressing over the salmon mixture and stir thoroughly. Cover and refrigerate up to 2 days.
Makes 8 servings
Creamy blue cheese dip:
Preheat oven to 375. Coat baking dish with oil spray and set aside.
Mix hot sauce, paprika and ground red pepper in a bowl. Coat each tenderloin on both sides in sauce and set in baking dish in single layer. Bake in oven uncovered for 15 minutes, or until chicken is no longer pink inside.
While chicken is cooking, make dip by mixing blue cheese, yogurt, pepper, garlic and onion powder until velvety smooth.
Makes 1 serving
Split the banana lengthwise into two halves. Spread one half with the peanut butter. Sprinkle with chocolate chips or chopped strawberries if desired.
Sandwich the two banana halves together and wrap the entire banana in plastic wrap. Freeze until solid, at least 4 hours.