Easy Oven Baked French Toast Casserole - The Healthy Way.......

My family loves french bread.  I usually buy two at a time just to let the other loaf sit out for a day to use for this recipe (and for my french onion soup).  I love this recipe.... it's perfect for Sunday mornings, or family holiday gatherings. What makes it even better than your traditional french toast casserole is this one is low on calories and sugar making it a healthier breakfast choice.   I just assembled this tonight so the mama bird and little birds can sit and watch the tournament of roses parade on t.v. tommorrow. 

 Ingredients:

1 cup liquid egg substatute
2 large eggs
2 1/2 cups of low fat milk
2/3 cup of splenda granulated sweetner
1 teaspoon vanilla extract
1/2 teaspoon of maple extract
1 1/2 teaspoons cinnamon
12 ounces of french bread, cut into 2 inch squares
2 teaspoons of powdered sugar

Directions:


Spray a 13 x 9 inch baking dish with non stick cooking spray.

In a large bowl, whisk together the egg substitute, eggs, milk, sweetner, extracts and cinnamon until well mixed.  Add the bread pieces into the mixture and quickly coat by gently stirring. 

Pour into baking dish.  Cover and refridgerate overnight.

Preheat oven to 350 degrees.  Bake for 40 to 45 minutes until puffed in center and lightly browned. 

Remove from the oven and lightly dust with powdered sugar before serving.


150 Calories :  Serving size is 1/10th of the casserole

Spaghetti and Meatballs.......

So today is the first official day of 2012.  Although this is not a brand new goal of mine... (I am kinda piggy backing on my last year goal) I wanted to start the dinner of the new year healthy.  I have always loved cooking, but recently found myself yearning for the ability to reinvent myself and how my family eats.  I wanted to be able to cook much of the same meals that my family and I have grown to love, but healthier.... which means little or no sugar and low in calories/fat.  So I would like to share with you this yummy and easy recipe for homemade spaghetti and meatballs:

For Meatballs:

1/2 pound lean ground beef
1/2 pound of lean ground turkey
1/2 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
3 tablespoons dried minced onion
1 tablespoon dried parsley
1 large egg
2 tablespoons low fat milk
1 teaspoon minced jarred garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper


Directions:

In a large bowl, with a spoon or with your hands gently mix together all of the ingredients until combined.

With wet hands form into 1 1/4 inch balls.  Set aside


For Sauce/spaghetti

12 ounces spaghetti
1 tablespoon olive oil
1/2 cup finely chopped onion
3 garlic cloves minced
1/2 cup dry red wine or beef broth
1 (28 oz) can crushed tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon sugar
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons oregano leaves
pinch of red pepper flakes
1/4 teaspoon black pepper
2 cups of water
garlic salt


Directions:

In a large saucepan, heat the oil over medium high heat.  Add the onion and saute for 3 to 4 minutes or until soft.  Add the garlic and saute for 1 additional minute.  Deglaze the pan by pouring in the wine ( or broth) and scraping the browned bits from the bottom.  Add the tomatoes, tomato paste, sugar, herbs, red pepper, black pepper and water.  Simmer for 15 to 20 minutes.

Cook the pasta according to the package directions while the sauce simmers, drain and set aside.

Gently stir the uncooked meatballs into the sauce and cover.  Simmer for 15 to 20 minutes or until meatballs feel firm and are cooked through. Sprinkle lightly with garlic salt to taste.  Let simmer additional three minutes.

Place pasta in large bowl or platter.  Pour sauce onto pasta and top with meatballs.

420 Calories:   in one cup of pasta,  1/2 cup of sauce and 3 meatballs

Days of Fall........

So while it is officially Fall....here in California it is still hot and sunny.  I do sometimes wish I lived in a state where we experienced all four seasons.  Fall happens to be my favorite season.  I love a hot cup of coffee, a nice comfy over sized sweater and a big pot of soup cooking on the stove.    Here are a few things I am loving right now that make me giddy for this season:

Inside Out Caramel Apples

Roasted Potato Stacks

 

 

Baked Potato Soup With Bacon, Onion & Cheddar

 

 

Pumpkin Cupcakes with Cream Cheese Icing

 

 

 

 

 

 

 

 

 

 

Happy Anniversary.....

9 years ago I met this boy.... he was tall and thin. He wore oversized button downs, baggy pants and he always had on a baseball cap. He was quiet and shy, intelligent and loyal. 8 years ago that boy, he married this girl. They have had good times and hard times. They have swam with sting rays in Jamaica, eaten little tacos on a side street in Cozumel and been down in the pits at the Daytona 500.  They have cried on eachothers shoulders when they have each experienced loss, layed together in bed listening to thunderstorms while making future plans and stayed up late on many nights trying to figure out how they were gonna pay all the bills.  They brought three perfect little beings into this earth, each half of them both.  They have laughed, loved, cried and felt joy but always with eachother.  Well that girl (me) and that boy (my wonderful husband) We have been married for 8 years today.  I love you so much Chris.....  more than words could ever say.  Happy Anniversary. 

Pizza Dip.....

So my favorite kind of cooking is taking the classics and adding a new twist to them.  Now pizza is great... I have made it here at home from scratch, I have bought it from many different pizza joints, but this recipe makes pizza so exciting and desirable again.  The great part about this recipe?  You can use whatever you have on hand!  Spoon out ouey gooey gobfuls onto toasted bagette slices and watch it seriously dissapear! 

Pizza Dip

A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers.

Servings: 8

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 ounces pepperoni, sliced
• 2 tablespoons green pepper, sliced
• 2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

recipe courtesy of closet cooking

Making your own Frozen Burritos......

When I found this post... I was so stoked!  How much easier/cheaper/better is this idea than the frozen burritos you buy at the grocery store? 

The best part about this is not only is it a great way to get use leftovers, but how many times have you had a crazy day and cooking a full fledged meal was the last thing you wanted to do? 

So when you are ready to eat one, you just:
1. Unwrap frozen burrito from foil
2. Wrap burrito in damp paper towel
3. Microwave for 3 mins on high.
4. Wait to cool, then eat!

Check out the full post here to see all the simple and easy details! 

Thanks to shutterbean for this awesome idea!

Mario Propaganda......

It does my heart good to see awesome wall art for your kiddos room that isn't Justin Bieber and Icarly.  These awesome contemporary posters of the classic Mario Brothers games are made by Fro Design Co.  They are a limited edition set of four.  Only 100 of each will be made.  You can purchase them here.