Recipe Thread!!

[jenscats5]

More from Oxygen.........

Postcontest Peanut Butter French Toast


Ingredients:

• 4 egg whites plus 4 whole eggs**
• 1 tsp vanilla extract
• 1/4 cup Nestle Coffee-Mate, Vanilla Caramel flavor**
• 8 thick slices homestyle bread, cut in half on the diagonal**
• Natural peanut butter, to taste
• Maple syrup, to taste**
• Butter-flavored Pam spray

Instructions:
In a large bowl, beat eggs and egg whites until frothy. Stir in vanilla and Coffee-Mate. Place bread slices in bowl until they evenly soak up the egg mixture. Spray Pam in large frying pan or griddle. Fry bread slices on both sides until golden brown. Serve hot with peanut butter smeared on each piece and dripping with maple syrup.

**Notes: Use SF syrup.......WW Toast would make this even healthier - use a bread with at least 3g of fiber per serving........and I don't see why you couldn't use ALL egg whites or egg substitute ..........and Nestle has a Low Carb/Low Fat coffee creamer - it's pretty low in sugar........

Asparagus and Cheese Omelette

Ingredients:

• 4 egg whites
• 1 egg yolk
• 1 tablespoon onion, finely chopped
• 1 tablespoon skim milk
• 5 spears asparagus
• 1 ounce Swiss cheese
• Pepper to taste
• Cooking spray

Instructions:

In a nonstick frying pan coated with cooking spray, cook the onion until it’s clear. In a bowl, beat the eggs together with the milk, and then add it to the onions. Once it’s cooked on that side, flip it over, and then add the asparagus and cheese to the upright side of the egg. Once the egg is completely cooked, fold in half to cover the asparagus, and let it cook for another couple of seconds. Serve immediately.

 

[aandd]

Chicken w/Feta and Red Pepper

6 boneless skinless chix. breast (~6 ozs. each)
2 TBSP lemon juice (divided)
1/4 tsp black pepper
1 pkg (4 ozs) tomato & basil feta cheese
Crushed, roasted red pepper to taste
parsley flakes to taste

Preheat oven to 350. Arrange chicken in baking dish.

Drizzle 1 TBSP lemon juice over chicken. Season w/ black pepper. Top w/ feta cheese. Drizzle with remainder of lemon juice.

Bake 35 - 40 minutes (until chicken is done). Sprinkle with red pepper and parsley.

Serve on a bed of whole wheat angel hair pasta

6 servings: Calories - 333, Fat - 11g, Sat. Fat - 2.6g, Carbohydrates - 1, Protein - 55

 

[buffalogal]

Had this for the first time tonight and it was way too good not to share.

From Better Homes and Gardens:

Pasta with broccoli-onion sauce

3 oz dried linguine or fettucine (I used whole wheat)
1.5 c broccoli flowerets
Non stick cooking spray
1 med onion, thinly sliced into rings
3/4 c skim milk
2 t cornstarch
1 t instant chix bouillon granules
Dash pepper
Dash nutmeg
1/2 c shredded part-skim mozzarella cheese
1 T dry white wine

Cook pasta, adding broccoli for last 5 min of cooking and drain.

Meanwhile, spray unheated skillet w/ cooking spray and preheat over medium-low heat. Add onion. Cook, covered, 8-10 minutes or until tender, stirring occasionally.

In small bowl, stir together milk, cornstarch, bouillon granules, pepper and nutmeg. Add to onion in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese and wine until cheese melts. Pour mixture over pasta and broccoli.

Makes 5 servings:

Per serving: 138 calories, 2 g total fat (1 saturated fat), 7 mg cholesterol, 285 mg sodium, 20 g carbs, 2 g fiber, 8 g protein

 

[jenscats5]

Low Fat Eggs Benedict

2 tablespoons hot water
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
4 slices (2 ounces) baking ham or Canadian-style bacon
2 English muffins, split and toasted
4 whole eggs for poaching
Parsley, for garnish

In the top of a double boiler, blend hot water with mayonnaise, stirring frequently, about 7 minutes or until heated through. Stir in lemon juice. Remove from heat and set aside.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.

In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.

Makes 4 servings (1/2 muffin per serving).

Per Serving - 12 Fat grams, 325 calories, 8 WW points

 

[jenscats5]

Eggs Benedict

4 eggs
2 English muffins, halved
16 fresh spinach leaves, washed and drained
8 ounces JENNIE-O TURKEY STORE® Extra Lean Turkey Ham, sliced
4 tomato slices, cut 1/4 inch thick
Paprika
Mock Hollandaise Sauce Recipe
(nutritional analysis includes full mock Hollandaise recipe)

Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.

Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with 4 spinach leaves, 2 ounces warmed turkey ham, 1 tomato slice and 1 egg.

Spoon 3 tablespoons Mock Hollandaise Sauce over each egg and sprinkle with paprika.

Makes 4 servings
Serving Size: 1 egg benedict

Nutrients per serving:
Calories: 275
Total fat: 9 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 221 mg
Sodium: 973 mg
Carbohydrate: 24 grams (35% of calories)
Protein: 25 grams (37% of calories)
Dietary fiber: 3 grams

Mock Hollandaise Sauce Recipe

4 ounces fat-free cream cheese
3 tablespoons plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Process all ingredients in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot.

Makes 4 servings
Serving size: 3 ounces

Nutrients per serving:
Calories: 35
Total fat: trace (12% of calories)
Saturated fat: trace
Cholesterol: 2 mg
Sodium: 178 mg
Carbohydrate: 3 grams (33% of calories)
Protein: 5 grams (55% of calories)
Dietary fiber: trace

 

[jenscats5]

French Toast

This recipe calls for baking instead of frying to reduce your fat intake. This is light and wonderfully fluffy also.

Ingredients

8 slices light whole-wheat bread
1 cup evaporated skim milk
1 whole egg plus 4 egg whites or eight ounces soft tofu
1/4 cup wheat germ
1 teaspoon honey
1 teaspoon vanilla
Canola oil cooking spray
Dash of cinnamon and salt
Any chopped fresh fruit to use as a topping

Serves 4

Directions

Preheat oven to 350 deg F (175 deg C).

Spray a 13"x 9" baking pan with canola oil. Arrange the bread slices in the pan, making 2 layers if necessary.

Combine all the remaining ingredients except the fruit and beat well, or whip in a food processor.

Pour the mixture over the bread, cover, and let stand for 20 minutes or in the refrigerator overnight.

Bake for 30 to 40 minutes or until lightly browned.

Serve with chopped fresh fruit or sprinkle with powdered sugar.

Nutrition Information

Calories per serving (without fruit) 216
Percentage of calories from fat 14%
Protein 23%
Carbohydrates 62%
Cholesterol 0 mg

 

[jenscats5]

Baked Praline French Toast with Orange Sauce

Ingredients:

6 tablespoons margarine

1 cup light brown sugar

2 tablespoons light corn syrup

1/2 cup chopped pecans, optional

2 eggs

3 egg whites

1 cup orange juice

1/4 cup sugar

1/3 cup skim milk

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (16-ounce) loaf French bread, cut into 12 to 15 (1 inch) slices

2/3 cup Orange Sauce (recipe follows) for serving

Instructions

In a microwaveable dish, combine margarine, brown sugar, and corn syrup. Microwave until the margarine has melted and the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish. Sprinkle with pecans, if desired.

In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon and vanilla.

Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices. Cover with plastic wrap and refrigerate for at least one hour or overnight.

Prior to serving, preheat oven to 350 degrees.

Bake for about 30 minutes or until toasty. Serve immediately, each piece with some of the praline sauce that forms on bottom of the baking dish. For additional flavor, top with Orange Sauce or maple syrup.

Makes 12 servings




Orange Sauce

Tangy and sweet, this sauce compliments Baked Praline French Toast perfectly. I present it in a separate dish so that each person can pour some over his or her own serving, if desired. This sauce also tastes great when poured over plain cake or ice cream.



1/4 cup margarine

1/4 cup sugar

1/4 cup orange juice

2 tablespoons orange liqueur (optional)



In a small saucepan over low heat, combine margarine, sugar, and orange juice and cook, stirring occasionally, until the mixture comes to a boil. Remove from heat and whisk until the mixture is slightly thickened. Stir in orange liqueur if desired. Serve warm.



Makes 2/3 cup or 12 servings






Food Facts

Calories 340

Protein (g) 6

Carbohydrate (g) 54

Fat (g) 12

Calories from fat (%) 30

Saturated Fat (g) 2

Dietary Fiber (g) 2

Cholesterol (mg) 36

Sodium (mg) 381

Diabetic Exchanges: 1 1/2 starch, 2 other carbohydrate, 2 fat

 

[jenscats5]

Oven-Baked French Toast with Cranberry-Maple Sauce

**This recipe looked different - and Fall is Cranberry time!!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (use light to save some cals - but FF might not be as good)

1/4 cup sugar (or Splenda)

2 tsp. vanilla

1 tsp. ground cinnamon

4 eggs (or Egg Substitute)

2-1/2 cups milk (substitute low fat or skim)

1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices

2 cups fresh or thawed frozen cranberries, divided

1 cup maple-flavored or pancake syrup (Sugar Free!)

2 Tbsp. sugar (Splenda!)


BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.

BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.


**My notes are in BLUE. I'm thinking a thick, hearty Whole Wheat bread would work fine in this recipe. Maybe even whole wheat bagels if you can find them!! Also - I'm thinking Part-Skim or Low Fat Ricotta Cheese might be nice also instead of the cream cheese. And instead of cranberries SF Apricot Jam spread on top after baking would be tasty if you used the Ricotta Cheese.

 

[jenscats5]

Heart Healthy French Toast

1-1/2 Cups egg beaters

1/3 Cup orange juice

1/3 Cup skim milk

3 Tbsp. sugar

1 Tbsp. orange zest

1 Tbsp. vanilla

2 tsp. cinnamon

Beat all ingredients with whisk until blended.

Arrange thickly cut slices of french bread in greased baking dish.

Pour egg mixture over bread. Let stand for a few minutes to saturate.

Bake in 350º F. oven until egg is set.

Stuffed Apricot French Toast

1 pkg (8 oz) cream cheese, softened
1/4 cup crushed pineapple
1/2 cup chopped pecans, toasted
1 loaf (16 oz) French bread
4 large eggs
1 cup whipping cream
1/2 tsp vanilla extract
1 tsp ground ginger
1 jar (12 oz) apricot preserves
1/2 cup orange juice

Beat cream cheese and pineapple at medium speed with an electric mixer until light and fluffy; stir in pecans. Cut bread into 12 (1 1/2" thick) slices; cut a pocket through top crust of each slice. Stuff each slice evenly with cream cheese mixture. Combine eggs with whipping cream, vanilla extract, and ginger, stirring well with a wire whisk. Dip bread slices in egg mixture, coating all sides. Cook on a lightly greased griddle over medium-high heat 3 minutes on each side or until golden. Combine preserves and orange juice in a saucepan; cook over low heat, stirring constantly until melted. Serve with hot toast. Serves 6.

 

[jenscats5]

Whitefish with Lemon Viniagrette

**This is one of Giada's recipes from the Food Network. I think the amount of Olive Oil can be greatly reduced as the shallots can be sauteed with cooking spray instead. And the white flour can be eliminated entirely and the filets could be baked instead of fried - thus saving calories.

8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.


Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Yield: scant 2/3 cup
Prep Time: 10 minutes
Cook Time: none