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Posts Tagged ‘Breakfast’

This morning, after a good night’s sleep, I turned the oven to 375 and threw in the breakfast strata I made yesterday in preparation for our company. It was so easy! I love when you can pre-make something so it is ready with no work when you need it.

For breakfast I served:

  • Fat Free French Toast Strata (a first time for this, usually it’s low-fat)
  • Orange fruit salad : oranges and cantaloup
  • Spicy sausage (no pic, sorry I wasn’t really interested in this)

Before being baked:

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And after:

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Fat/Sugar Free French Toast Strata

  • 1 1/2 cartons of Just Whites (egg whites)
  • 1 brick of fat free cream cheese (this melted much better than I thought)
  • 1/2 c. sugar free syrup ( or more if you would like)
  • 2 tbsp. vanilla
  • 1 tbsp. cinnamon (lots!)
  • 2/3 c. skim milk
  • 1 loaf or close to it 100% whole wheat bread
  1. Cut bread into cubes – like 1/2 in. by 1/2 in.
  2. Place cubes into sprayed baking dish you are planning on serving in
  3. In a bowl, mix egg whites, syrup, milk, cinnamon and vanilla.
  4. Cover the bread with the mixture.
  5. Cut cream cheese into little pieces and place throughout the dish.
  6. Cover with foil and keep cold in the fridge.
  7. Let dish set for 10-12 hours/overnight at least so bread is soggy.
  8. Bake at 375 for about and hour or until egg is cooked throughout!
  9. Serve hot with syrup!

Yum!


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Brunch with the fam is always a treat!  There is always tons of delicious food and of course great company.  This particular brunch was held at my cousin Cindy and her husband Tom’s house.  They live right up the street from my parents.

On the menu:

  • French Toast Strata
  • Cheese Strata
  • Spicy Sausage with Peppers
  • Crustless Quiche with veggies
  • Salad!
  • Juice and coffee

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Salad

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Set up

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More Set up

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Tom!

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French Toast Strata (recipe below)

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Crustless Quiche

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Cheese Strata

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Coffee Cake

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Sausage and Peppers

French Toast Strata

•    1 loaf whole wheat bread
•    spray butter
•    1 block of light cream cheese
•    ½ c. syrup or more for more sweetness
•    ¼ c. sugar
•    12 eggs or egg white (a mix of both)
•    1 c. skim milk
•    1 tsp. cinnamon
•    1 tbsp. vanilla

1.    Spray each piece of bread with spray butter
2.    Cut all pieces into small pieces ½ inch by ½ inch.
3.    Spray a 9×13 and add bread to pan
4.    Cut the cream cheese brick into small pieces and push into the bread so it is spread throughout
5.    Crack all eggs into a bowl.
6.    Mix eggs, syrup, vanilla, cinnamon, sugar and milk together.
7.    Pour mixture onto bread and cheese.
8.    Let soak overnight .  If bread looks dry in the morning, add a few more eggs and milk.
9.    Bake at 350 for an hour.
10.    Serve with syrup!

🙂

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This morning I woke up with a little headache so before I went for a walk, I decided I needed some nourishment. After reading reviews of Cliff Bars, I bought a few yesterday. I was excited to try the Carrot Cake bar today. Because I knew I would want breakfast when I got back from walking, I cut the bar in half and saved one half for later. Here is a picture of the “naked” bar.

Of course I ate the bigger half this morning!

When I got back from my 3ish mile run, I made a bowl of oatmeal. I had intentions of microwaving it into the warm mush I usually love, but decided against it this morning. I mixed:

– 1/3 c. dry oats

-1/3 wheat berries from the fridge

– 2 T. wheat bran

– 1 T ground flax

– 1 splash of water

– blueberries, banana, strawberries

For some reason it tasted really good cold and chewy this morning! I am planning on making the oatmeal pancake soon! I will let you know how it goes.

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B, L and S

B = Breakfast

This morning I was planning on going to the gym around 8:30 so I made an “egg mcmuffin” around 7:30.  I heated some fresh broccoli and mushrooms then added 3 egg whites and a pinch of parm.  While that was cooking I toasted a multigrain English muffin.  The end product:  delicious, filling and fresh!

Since Brady had already eaten and headed to work, I shared breakfast with my book, Second Chance by: Jane Green.

L= Lunch

For lunch I made a big bowl of mush.  It consisted:

– 1/2 c. rolled oats

– 1 tbsp. ground flax

– 2 tbsp. wheat bran

– 1 big tbsp. wheatberries

– 1/3 banana sliced

– 1/3c. skim milk – 1/3c. water

– 1 tbsp. Fage 0%

– 1 handful blueberries

– 2 tsp. almond butter

I warmed up the oats, banana, milk and water.  When it was done I added everything else!  It was soo good!

S = Snack

For a snack, around 4:00pm I had a bowl of fruit!  It included: watermelon, 1/2 white peach, blueberries and strawberries.  I thought to hold me over until dinner, around 7, I needed a little more so I added 1 tbsp. of granola.

That worked for a while.  Then around 5:30pm, I was either hungry or most likely bored, so I had the rest of my greek bulgar salad.  There was like 5 spoonfuls left.  Now I am off on a run/walk with a teacher friend!  We are having dinner after but I have no idea what that is going to include yet.  Brady is golfing tonight so I thought we would just see what we felt like!

I will let you know 🙂

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Wheaty Breakfast

I forgot to write about breakfast which was new and exciting! I made wheat berries yesterday and was eager to eat them this morning. I followed the directions on how to cook them. This morning I cut up strawberries and blueberries and mixed them with 1/2 Fage and a tsp. of both ground flax and wheat bran. I loved the nutty, chewy texture of the wheatberries and I am excited to start using them in other dishes!!

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My Monday

I started the day with a bowl of dry oats, blueberries, strawberries, Fage, ground flax and wheat bran.  It was good and filling and held me over through a CRT workout  class.  CRT is a interval class that uses the Bosu ball and strength training.  After class I did 25min. on the elliptical.  It felt good and I needed it!

After the gym, I ran some errands.  I was starving around 1pm while I was at the store so I picked up a box of my favorite popcorn.  On the way home I stopped to visit someone and at the bag of 94% fat free kettle corn.  It was great and held me over for a while.  I snacked on some plain yogurt mixed with applesauce with a sprinkle of cinnamon.

That was around 2, but it did not fill me up very much.  I decided to make a little  Corny Coleslaw to fill me up.  It did the job!

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Corny Coleslaw

Corny Coleslaw

Here is a great recipe I tried with company on Sat. night. We were having ribs and this spicy, creamy, easy, healthy coleslaw was perfect!

Corny Coleslaw

  • 1/2 head of green cabbage cut into small strips
  • 1/2 bag of purple cabbage (pre-sliced from TJ’s)
  • 1 jar of Corn and Chile salsa (from TJ’s)
  • 1/2 c. fat free sour cream
  • 1/2 c. plain yogurt
  • 1 tbsp. ranch dressing
  • salt, pepper, chili powder

Mix all of the above together and serve. This can be eaten the next day, but the fat free ingredients tend to get a little watery. I just dumped out the water and enjoyed again!

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