Skip to main content

Breakfast: Lowfat & Low sugar Baked French Toast

Lowfat Baked French Toast
6 slices Ezekial 4:9 or other preferred bread
1 ½ cups nonfat milk or unsweetened Vanilla Almond milk
4 egg whites
¼ cup orange juice
6 packets Stevia/Truvia
1 teaspoon vanilla extract (1/2 teaspoon if using vanilla Almond milk)
1 cup fresh berries, peaches, apples, or other seasonal fruit, to serve
Spray a large baking dish with nonstick cooking spray.
Mix milk, egg whites, sweetener, orange juice, vanilla, until well blended. Put slices of bread in a single layer in large baking dish. Pour liquid mixture over bread; refrigerate for 1-12 hours.
Preheat oven to 375 degrees Fahrenheit. Bake prepared baking dish of soaked bread slices, for 15-20 minutes or until puffed and lightly browned.
Serve with fresh fruit.
Serves 3 (2 slices each serving)

Comments

Post a Comment

Popular posts from this blog

Entree: Spicy Shrimp over Watermelon & Cucumber Salad

This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side. Spicy Shrimp over Watermelon & Cucumber Salad First, preheat grill over high. If using wooden skewers, soak in water. Quick-Pickled Sweet Onions 1 large sweet onion (such as Vidalia), very thinly sliced into rings 3/4 cup white wine or rice vinegar 2 teaspoons salt 3 tablespoons sugar 1 cup hot water Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator). Grilled Spicy Shrimp 1 lb. shrimp, peeled and deveined, patted ry 2 teaspoons sugar 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 tablespoon ext...
Post a Comment
Read more

Entree: Ham & Chicken Asparagus Crepes

Great use for leftover ham; I always save every last bit of the ham (including the hambone for soups), and go ahead and cube, then freeze, to use in recipes later. Plan to make the crepe batter at least 30 minutes ahead of time; can be made and stored, covered, in the fridge for a day or two. It is possible to find organic cream of chicken/mushroom soups. Ham & Chicken Asparagus Crepes         2 eggs ¾ cup milk ½ cup all-purpose flour ½ cup condensed cream of chicken soup, or cream of mushroom soup, undiluted 1 teaspoon Worcestershire sauce 1 tablespoon dried onion flakes Dash ground nutmeg 1 cup chopped cooked chicken 1 cup cut fresh or frozen asparagus, thawed 1/3 cup chopped fully cooked ham ½ cup grated Parmesan cheese, divided ¾ cup fat free sour cream or plain nonfat yogurt For crepe batter, beat eggs and milk in a small bowl; I use a whisk. Add flour to egg mixture and mix well. Cover and refrigerate for ...
Post a Comment
Read more

Salad: Italian Tossed Salad

Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices. Italian Tossed Salad 6 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 2 tablespoons lemon juice 1 garlic clove, minced very finely ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon onion powder ¼ teaspoon dried oregano ¼ teaspoon ground mustard ¼ teaspoon paprika Dash dried thyme 8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula) 1 cucumber, diced 1 cup diced fresh tomatoes 1 carrot, grated Mix all ingredients exce...
Post a Comment
Read more