With school back in session, it’s harder to find time to eat as a family. This weekend, wake the gang up a little earlier and prepare a delicious (and filling) breakfast. These Blueberry Lemon Whole Wheat Pancakes from Weelicions: One Family. One Meal, are easy to make and everyone will love them!

Makes: 4 Servings

Ingredients:

• 1 1/3 cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons vegetable or canola oil, plus more for cooking1 large egg
• 1 cup milk
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh or frozen unthawed blueberries

Directions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, whisk together the oil, egg, milk, honey, lemon juice, and lemon zest.
3. Whisk the dry ingredients into the wet ingredients until just combined (it’s okay if there are a few lumps).
4. Heat a large pan or griddle over medium heat and grease with oil.
5.  Pour about 1 heaping tablespoon of the pancake batter onto the griddle and top with 2 to 3 blueberries. Repeat to make more pancakes.
6. Cook the pancakes for 2 minutes, then flip and cook for 2 minutes more.
7. Serve with maple syrup, honey, or butter.

What do you make for weekend breakfasts? What do you think of these pancakes?

Plus more from The Bump:

20 Ways to Eat Better

7 Quick and Easy Recipes for the New Mom

Fun Ways to Lose Baby Weight

Is there anything better than relaxing outside in the summertime with a cold drink in your hand? This Strawberry Lemonade recipe is one of our favorites for serving at outdoor parties–both kids and adults love it (plus, if you’re pregnant, it makes a great mocktail!).

Get the recipe at The Nest!

Plus, more from The Bump:

7 Healthy Meal Ideas for Pregnancy

Bumpies’ Favorite Healthy Recipes

7 Quick and Easy Recipes for New Moms

We recently came across this DIY frozen fruit pop recipe on Pinterest from the blog SkinnyTaste.com. These pops are a healthy and simple summer treat for your little ones (and you!). “My one-year-old probably had as much fun playing with them as she did eating them,” says SkinnyTaste.com blogger Gina.

To make the pops,

“Combine diced fruit in a bowl and fill each 5 ounce cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup (they easily stay in place because of all the fruit). Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!”

Get the full recipe at SkinnyTaste.com here.

Tell us, what are your favorite summer snacks?
Plus, more treats from The Bump:

Chocolate Chip Gender Reveal Cookies

No-Guilt Raspberry Turnovers

Peanut-Butter-Chocolate-Chip Energy Bars

We’re always looking for quick, easy recipes, and if it’s a meal I can get together in 15 minutes, I’m sold (if it’s Mexican, I’m even more sold). So I was super excited when I spotted these Tilapia tacos with tomatillo salsa verde, which you can make in a flash. I’m looking forward to eating these on my back patio this summer!

Get the recipe at The Nest!

Plus, more from The Bump:

7 Quick and Easy Recipes for New Moms

7 Healthy Meal Ideas for Pregnancy

Bumpies’ Favorite Healthy Recipes

We’re not expecting you to lift a finger on Mother’s Day. So start hinting that you want your family to make this Spinach, Cherry Tomato and Feta Frittata for brunch. Tell your partner it’s fool-proof, all he has to do is whisk the eggs, prep and sauté the veggies and add it all together to bake. What a super delicious and fresh breakfast — a perfect start to Mother’s Day.

Get the recipe at The Nest >>

What are you planning on doing for Mother’s Day? Are you eating out or getting breakfast in bed?

This Saturday is Cinco de Mayo — are you doing anything fun to celebrate? If you’re having people over or going to a friend’s house, we’ve got a salsa recipe that’s a crowd pleaser. This mango-cucumber salsa is really fresh and not too spicy (for people who can’t take the heat!). It’s perfect for chips and tacos – but we also think it would make a great topper on a salad. Yum!

Get the recipe at The Nest >>

Plus, more from The Bump:

Healthy Meal Ideas for Pregnancy

20 Ways to Eat Better

Pregnancy Nutrition

If you’re pregnant and feeling clueless about what healthy (and non-forbidden) foods to eat that actually taste good, you’ve found a match with this dish. Heck, it can be a go-to dish even if you’re not expecting! It’s packed with protein, fiber and iron. Plus, replacing quinoa (a pretty trendy grain right now!) for rice gives the dish a natural flavor.

Check out the recipe and more delicious dishes from Erika Lenkert’s Healthy Eating During Pregnancy here.

Are you going to try this dish? What’s your favorite thing to eat during pregnancy, or what foods were you obsessed with when you were pregnant?

It’s fiesta time! Spice up your dinner this week with this chicken enchiladas recipe. Why eat out at a Mexican restaurant when you can save money by going homemade? In less than hour, you’ll have a delicious meal (with plenty of leftovers for lunch the next day!) And if you’re looking to save more time, you can prep the chicken, peppers and onions on the weekend and just heat them up when you’re ready to assemble the enchiladas. After 15 minutes of baking time, you’ll be ready to plate. Whip up some margaritas and grab a bag of tortilla chips and you’ve got a great night in.

Get the recipe at The Nest.

Quick – what’s your favorite food of all time? I’m willing to bet many of you (and your kids) would answer like me, macaroni and cheese. When I was a kid, I was all about the basic boxed Kraft version.  In junior high in fact, my friend and I would make a box and then share it right out of the pan with wooden spoons (hmm, the start of my food issues?)

When I went on the hunt for a great recipe to share with you this week, my first thought was to find this all-time favorite!   This recipe on our sister site, The Nest, has everything I’m looking for – tons of creamy cheese (really, that’s all I need in any recipe), less than 20 ingredients, takes 30 minutes to make, and bonus: a crunchy top.  Plus, I can modify it to make it lower in fat (subbing 1% milk and light cheese) and easily add things (like ham cubes) to it. Enjoy this comfort food at its finest!

Baked Macaroni and Cheese

Ingredients

1 lb macaroni
2 lb sharp cheddar cheese, shredded
1/2 stick butter
1/2 cup flour
3 cups whole milk
1 1/2 cup heavy cream
2 bay leaves
1 Tbsp mustard powder
1 1/2 tsp paprika
2 Tbsp butter
2 Tbsp olive oil
2 cups panko breadcrumbs

Directions

Preheat oven to 350.

Shred cheese.

Cook macaroni to package directions, stopping 2-3 minutes before they’re fully done (al-dente) Set cooked pasta aside in a casserole dish.

Heat a low pot over medium. Once hot, melt butter. Once butter is melted, whisk in flour. Continue to whisk butter and flour together for another minute then gradually add milk and cream. Add bay leaves, dry mustard and paprika. Increase heat and bring the sauce to a boil. Once boiling, reduce heat to low and simmer for 10 minutes.

While sauce is simmering, prepare breadcrumbs: heat butter and olive oil in a pan over medium-high heat. Once butter is melted, add breadcrumbs and toast until they’re brown, about 5 minutes. Set aside.

After 10 minutes of simmering, pull bay leaves out of sauce, then fold in shredded cheese. Stir until cheese is fully incorporated. Add salt to taste.

Pour cheese over macaroni in the casserole dish. Top with breadcrumbs and bake for 30 minutes.

Check out the video on how to make it and see more tasty recipes on The Nest.