Banana Stuffed French Toast

Ingredients

• 1 (1 pound) loaf French bread, cut into 1 inch slices
• 2 bananas, peeled and sliced
• 3 eggs, beaten
• 1 teaspoon water
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur
• 1 teaspoon grated orange zest
• 1/4 cup butter
• confectioners’ sugar for dusting

Directions

1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
2. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
3. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners’ sugar to serve.

Peach Graham Smoothie

• 1/2 Cup vanilla low-fat yougurt
• 4 oz. diced peaches in juice (do not drain)
• 2 cinnamon graham crackers (coarsely broken up)
• 1/3 Cup ice cubes

 

 

Place all ingredients except ice cubes into blender and cover. Blend on medium speed for about 30 sec. or until smooth.

ADD ice and cover. Blend on high speed until thickened.

Makes 1 serving.

Applesause Squares

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F . Grease one 8×8 inch baking pan.
2. Cream butter, sugar, eggs and vanilla; beat well.
3. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
4. Place batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve.

Cranberry-Orange Protien Smoothie

Ingredients

• 1 cup cranberry juice
• 1 large banana
• 1 medium orange, peeled and segmented
• 1/2 cup strawberries, hulled
• 1/4 cup raspberry sherbet
• 1 cup ice cubes
• 1/4 cup whey protein powder

Directions

1. Place cranberry juice, banana, orange, strawberries, sherbet, ice, and protein powder in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more sherbet if it’s too thin, or more cranberry juice if it’s too thick. Pour into two glasses and use a straw!

Stuffed French Toast

• 4 slices of cinnamon raisin bread
• 1/4 cup cream cheese spread
• 8 slices of deli sliced ham
• 2 eggs
• 2 Tbsp. milk
• 2 tsp. sugar
• 2 Tbsp. syrup

Spread cream cheese onto 2 bread slices and top with ham. (Repeat for second sandwich.) Lightly press edges of sandwich to seal.

Beat eggs, milk and sugar in a small bowl until well blended. Dip sandwiches in egg mixture, turning on both sides to evenly coat and moisten both sides.

Spray a large non-stick skillet with cooking spray. Cook on medium heat for 2 minutes each side or until golden brown.

Makes 2 servings (1 sandwich each).

Banana Chocolate Chip Breakfast Bars

• 1 very ripe banana
• 1/3 cup canola oil
• 2/3 cup light brown sugar, packed
• 3/4 cup flour
• 2/3 cup chopped banana chips
• 2/3 cup dark chocolate chips
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups quick cooking oats

1. Preheat your oven to 350 degrees.
2. In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.
3. In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix into wet ingredients and add banana chips and chocolate chips.
4. Pat batter down into a greased square 8-inch pan. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

Sticky Cinnamon Rolls

Ingredients

• 2/3 cup sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 1 cup boiling water
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 eggs
• 5 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8×8 inch baking pans.
4. In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
5. Bake in preheated oven for 15 minutes, until golden. Serve warm.

Breakfast Burritos

Ingredients

• 1 pound bacon
• 10 eggs
• 1 (16 ounce) can refried beans
• 8 ounces shredded Cheddar cheese
• 10 (10 inch) flour tortillas

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
2. Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
3. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

Gluten-Free Pancakes

Ingredients

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Baby Spinach Omelet

Ingredients

• 2 eggs
• 1 cup torn baby spinach leaves
• 1 1/2 tablespoons grated Parmesan cheese
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• salt and pepper to taste

Directions

1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes.