Chicken "B.O.P.P.'s"!

Too many ingredients in this one so I just had to use an acronym! Chicken B.O.P.P =Chicken-broccoli-onion-potato pancakes. Last night I made a chicken potato pancake recipe from the January 2009 Southern Living cookbook. When my daughter was younger I was very good to blend fruits and veggies and make various waffles, pancakes, veggie burgers and then share those ideas with patients I later saw for feeding therapy. Trying the potato pancakes from last night sparked a renewed interest in re-vamping delicious recipes to appeal to a larger, much younger crowd.

Here is the recipe I created today--Keep in mind you can substitute the protein choices as well as the cheeses and veggie choices. I think turkey sausage would be wonderful in place of the chicken and without the broccoli--good breakfast!

1 cup steamed broccoli
2 cups refrigerated hash browns
1 cup cooked chicken
1/4 yellow onion
1 egg
1 1/2 cups fiber 1 pancake mix mixed with 2/3 cup cold water
1 tbsp Creole seasoning (I used Cajun's Choice brand)
1/2 c. mozzarella or other cheese (I only had mozzarella but sharp cheddar is always number one choice!)
1/4 c grated Parmesan cheese
2 Tbsp butter (Brummel and Brown yogurt spread)

Mix together pancake mix and water
In a food processor puree the broccoli, chicken and onion. Add mixture to pancake batter.
Add the hashbrowns, cheese and mix in seasoning.
Spray griddle or nonstick pan with spray oil. Griddle set to 350 degrees. Cook until bubbly all over and flip for another 3-5 minutes.

Makes approximately 10 1/2 inch thick pancakes. Serve plain, with melted cheese on top, "country gravy" or just plain! My daughter enjoyed these with a small side of Light ranch for dipping!