French Toast Casserole

The Famous French Toast Casserole!

Although I wish I could take credit for this incredible recipe, I cannot. I've made it a few times, and it has been a big hit! Paula Dean is to thank for this tasty recipe. And those of you who know Paula, know that this is definitely NOT one of the healthier dishes that I make.

It's so tasty that even if you're on a diet, you'll find an excuse to splurge for this breakfast treat! French toast has always been a breakfast favorite of mine, so to make huge pan of it and top it with praline.. Pure bliss.

Did I mention it's super simple to make? Well, it is!

Ingredients:

Dash - salt

1/2 t. - Pumpkin Pie Spice

1/2 t. - Ground Cinnamon

1 T. - Vanilla Extract

2 T. - Sugar

1 3/4 C. - Milk

8 - Large Eggs

1 C. - Half-and-Half

Butter, for pan

1 Loaf – Your Favorite Bread (Cinnamon Raisin is very tasty)

Praline Topping, recipe follows

Directions:

Place slices in a buttered 9x13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a hand mixer or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure everything is covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next morning, the egg mixture will be mostly soaked into the bread. Preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with maple syrup & Butter.

Praline Topping:

1/2 lb. - (2 sticks) Butter

1 C. - Packed Light Brown Sugar

1 C. - Chopped Pecans (Optional)

2 T. - Light Corn Syrup

1/2 t. - Ground Cinnamon

1/2-t. - Ground Nutmeg

(I never have pecans on hand, so I’ve never added them.)

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Recipes adapted from Pauladeen.com

Shamrock Shake (Mint Chocolate-chip)- Gluten-free, Soy-free, Sugar-free.

Shamrock Shake!! (Mint chocolate-chip)

Gluten-free, Soy-free, Sugar-free

Who doesn't like a Mint Chocolate-Chip shake? Especially around St. Patrick's Day! And the best part about this shake is that it's really healthy, so you don't have to feel guilty about drinking it!

Here is what your shake will look like before you mix it up! Kinda scary, I know- but it tastes delish!

Ahh, the finished product! Refreshing green!

Ingredients:

• 1- Frozen Banana (As ripe as possible! Like the ones you'd freeze for banana bread!)
• 1 handful- Chocolate chips (I don't like chocolate-chips so I just used 1 Tbsp. Cocoa Powder)
• 2 drops- of pure peppermint extract
• 1/4 cup- Frozen Spinach (If you just can't do the spinach, green food coloring will also do. However, I couldn't taste it at all!)
• 2/3 cup- Milk of your choice

Blend it all together and you're done!!

Disclaimer: As far as the mint extract goes, I don't have a dropper so I just eyeballed it, and I didn't really taste much mint. So I added some more, and of course it was wayyyyy too much! I wasn't sure what I could add to cut the mint, but after a little thought- I decided that 2 Tbsp. of natural peanut butter should work! And it did! My shake was tasty!!

This is what the finished product looked like!

Recipe adapted from: Raw Mint Chocolate Chip Milkshake

Fruit Kabobs - St. Patties Day Celebration (Pt.3)

These little guys were a little time consuming, but well worth it!

Since I've been calorie conscious lately, I wanted to offer some healthy options along with all the junk food that I was serving. So I made up these fruit kabobs, along with a green veggie plate (Green Peppers, Cucumbers, Celery) and veggie dip.

The only set-back to this snack is that it takes a awhile to cut up all the fruit. Also, it took me about a half hour in the store to find the skewers!! I figured they'd be with the paper plates, and disposable plastic-ware.. Nope. They were on the other ride of the store (wal-mart super center) with the kitchen-wares!! What!?

Not only is this snack good for you, but it's also good for your wallet!

Try this simple snack and make it your own by adding whatever green fruits YOU like!

What You Will Need:

• 1 Green Apple ---------- .80
• 1 Honeydew Melon ---- 2.00
• 5 Kiwi's ----------------- 1.70
• 1/2 Lb. Green Grapes -- .69
• 25ish Skewers ----------- .25 (100 Pack for .97)

Total: 5.44

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Leprechaun Pie - St. Patties Day Celebration (Pt.2)

These little treats are budget friendly, super simple, very tasty, and festive!

I made a bunch of little treats for our St. Patties Day Celebration last night, and these were one of them! If you like pistachio pudding- these are for you!

The point of these treats is to find the leprechauns gold at the bottom, and unfortunately I forgot to buy the gold coins.. They were still yummy though!

You will need:

• Instant pistachio pudding mix.
• Milk
• Whipped cream
• Oreo and sprinkles (optional)
• Foil-wrapped chocolate coin (I forgot to buy some, and I was hoping that an oreo would fit at the bottom of the cup- but it was too big. So my guests got nothing at the bottom.)
• Clear plastic cups

Directions:

1. Mix up your pudding & milk in a medium size bowl. Put it in the fridge for 3-5 mins to let chill.
2. Set out your cups in a row (It's easier to go from one to the next when pouring). Put chocolate coin at the bottom of the cup.
3. Pour 1/3 cup pudding in each cup.
4. Add Whipped cream, Oreo, and Green Sprinkles.
5. Keep in fridge until ready to serve. Enjoy!

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Lucky Charms Treats - St. Patties Day Celebration (Pt.1)

This past weekend was St. Patrick's day, so my husband and I decided to throw a little party. Nothing huge, just a few friends. I wanted to be festive and make a few treats, so this is what I came up with!

Lucky Charms Treats- and oh were they a treat!

Growing up my aunt used to make rice crispy treats for almost every family get-together, and I loved them! My mom would also make her own version- Peanut Butter Rice Crispy Treats. To this day, those are still my favorite! But these are a delicious twist, on a classic favorite!!

Ingredients:

Yields: 12 – 16 servings

• 3 tablespoons butter or 3 tablespoons margarine
• 5 large marshmallows or 2 ½ cups mini marshmallows
• 5 cups Lucky Charms cereal

Directions:

1. Grease 9x9x2-inch pan with oil or butter (I used EVOO).

2. Melt margarine and marshmallows until smooth and creamy. Either over medium heat in a saucepan or in the microwave.

3. Stir in Lucky Charms until well coated. Press into pan with buttered hands.

4. Cut into squares when cool.

Nutritional Facts for Lucky Charms Treats

Serving Size: 1 (22 g)

Servings Per Recipe: 16

Amount Per Serving - % Daily Value

Calories 88.2

Calories from Fat 22 - 25%

Total Fat 2.4g - 3%

Saturated Fat 1.4g - 7%

Cholesterol 5.7mg - 1%

Sodium 88.5mg - 3%

Total Carbohydrate 15.8g - 5%

Dietary Fiber 0.4g - 1%

Sugars 9.6g - 38%

Protein 0.8g - 1%

Recipe Adapted from food.com.

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Cauliflower Pizza Crust

Cauliflower pizza crust, it's all the buzz with my friends right now!! I found this recipe where I find almost all of my recipes, Pinterest! I have never been a fan of cauliflower, as I mentioned in my Pureed Cauliflower post a few weeks ago. But I'm always wanting to try new things, especially if they're good for me! Perhaps the best part about this recipe, it's SUPER easy!!

I made this for my husband last week, and he had no idea it was cauliflower! He simply told me, "This is one of the best pizzas I've ever had". The very next day I had a friend over and made it for us for lunch- she tried to taste the cauliflower, and couldn't! This recipe is a winner for sure. I will be making this on a regular basis!

When I made this I had a half head of cauliflower sitting my fridge that I needed to use up, and had hoped that it would be enough- and it was more than enough. You only need 1 cup of cauliflower, and my half head made 2 pizzas with a little left over.

Now I don't want to go and tell you that this is just like regular pizza crust, because since it is made with cauliflower, and no flour- it's a little soft. I had to eat my first piece with a fork, and once the other piece cooled I was able to pick it up but it was still a little too soft for me. I just used a fork for both pieces.

cauliflower crust pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse it or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 4 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Note for those that don’ t have a microwave:

You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together!

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

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Quinoa Mac N' Cheese

Quinoa Mac n’ cheese, a delicious & healthy meal. Delicious because it’s full of cheesy goodness, and healthy cause quinoa is filled with protein! Healthy really does = Happy. I bought a small bag of quinoa a few weeks ago to make Blueberry Breakfast Quinoa. I was not impressed, but still wanted to use up the rest of the quinoa (waste not, want not)! So I searched and searched for a mouthwatering recipe on Pinterest, and this is what I found. Quinoa Mac n’ Cheese!

First I sauteed up the veggies. Rinsed and then added the quinoa & gralic to them, and let it cook for about 3-5 mins uncovered. I then added the water to it once it started to turn opaque. Pour in the water & salt, and simmer for about 5-10 mins. Turn off heat and let sit for 5 mins. Pre-heat the oven to 350, and while it's heating- whisk up the eggs & milk in a large bowl. Then fold in the quinoa mixture and Cheese, until well mixed and some of the cheese is melted.

After I mixed everything together- I sprayed the dish with olive oil spray, and poured it into a glass pie dish (I cut the recipe in half, it's just me and my husband). Topped with panko bread crumbs & a little shredded cheese. Popped it in the oven & and let it toast up for about 30-35 mins till everything is melty & heated through. A bit brown around the edges will tell you it's done!

The veggies I added are- red peppers, green peppers, yellow onions, zucchini, fresh tomato, and yellow squash. What can I say, I love my veggies! And anyone that knows me, knows that I don’t like to spend money. So I know you’re probably thinking- “All those veggies aren't in season this time of year, and can be expensive!” When you go to your local supermarket, look for a little sale rack/area in the produce section. Some stores try to make their money back by marking down veggies before they are about to expire, and hide them in the back. I got all my veggies for under $3!

This mac n’ cheese isn’t your typical mac n’ cheese (for obvious reasons- no noodles), but it’s also not incredibly moist. The quinoa kinda soaks up all the moisture. So what I did, and would recommend is just a dollop if sour cream on each serving. Next time I might try adding a little chicken broth before I pop it in the oven.

You can add whatever toppings you want to 'make it your own'- Bacon bits, extra cheese, sour cream, hot sauce, scallions, you get the idea!

Quinoa Mac N’ Cheese

Recipe adapted from Monica Nelson Fitness.

Serving Size: Can serve 6-8

Ingredients

• 2 tsp olive oil
• 1 med. onion
• 1/2 cup diced tomato, or red/green pepper
• 1 1/2 cups quinoa, rinsed and drained
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk, non-fat milk, or milk of choice
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
4. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

NOTE: Many readers wanted to know how many Calories this AMAZING meal has. Divided into 6 servings: 339 Calories per serving.

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Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly

When I woke up this morning, I intended to go about my day as I had planned the night before. Dentist appt., lunch with my little sister, and then work. But much to my surprise, I woke up to a voice mail from the dentist saying that my appt. was cancelled. And a phone call from my sister telling me that plans changed. Suddenly my day was empty, and I had nothing to do! So what is one to do? Besides bake! So I did!! I made a dozen of these personalized baked oatmeals.

This recipe is so fun because you really can 'make it your own'. I decorated them with a few different kinds of goodies- Crasins, Sliced Almonds, and Chocolate Chips. Mixed & matched them as I liked! I also, added some frozen mixer berries right into the oatmeal- Raspberries, Blueberries, Blackberries, strawberries.

When I'm cooking & baking I have a bad habit of not reading the whole recipe before I start. Today, that was the case yet again. I made the batter, poured it into the liners (of which I only had 14 to begin with), and then realized that I had forgot to add the milk.. Ugh! So I had to dump it all from the liners back into the bowl and add the milk. It made a huge difference, and I'm glad I remembered before it was too late. I didn't have cooking spray, so I just figured it would be alright if I didn't spray them... Wrong! As you can see below, the batter stuck really bad! Spraying is a must!

After all of my mishaps, I finally got these little guys in the oven! And oh, did they smell good! I baked them for about 30 mins, and let them cool on a wire rack. I mentioned that I only made a dozen, but I have a ton of left over batter that I didn't have time to bake today. Probably enough to make at least 18 more. Despite the oatmeal sticking to the liner- they were quite tasty!

Personal Sized Baked Oatmeal with Individual Toppings: Gluten Free & Diabetic Friendly

Recipe adapted from Sugar-Free Mom.

Ingredients

• 2 eggs
• 2 cups applesauce, unsweetened
• 5 cups, Old Fashioned rolled oats
• 1 banana, mashed
• 2 3/4 cups milk (I used 1%)
• 1/4 cup flaxseed meal
• 3 Tbsp Sugar (Next time I'm trying brown sugar)
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Optional toppings: raisins, walnuts, chocolate chips

Nutrition Info using stevia- may vary using sugar (without toppings)

Servings: 18* Calories: 143* Fat: 4g* Fiber: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

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Directions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.