No, we don't eat this way for breakfast very often, but since I didn't get up and make Sean breakfast for his birthday on Friday, I decided to treat him today! If you need a good brunch recipe or just something fun to treat your family to, this is really yummy!
Stuffed French Toast
24 (1-ounce) slices cinnamon-raisin bread (I used Pepperidge Farm Cinnamon Swirl bread, 2 loaves and just put 2 layers of bread on the top and bottom)
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)
Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
Yield: 12 servings (serving size: 1 piece)
CALORIES 340 FAT 11.3g FIBER 1.5g
Cooking Light, DECEMBER 2001
Showing posts with label cooking light. Show all posts
Showing posts with label cooking light. Show all posts
Sunday, January 9, 2011
Friday, October 1, 2010
Herbed Chicken Piccata
I made this the other night for something a little different. It was pretty tasty. I would definitely double the amount of breadcrumb mixture if you want to have a good coating. Enjoy! :)
Herbed Chicken Piccata
2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
Yield: 4 servings
CALORIES 160 FAT 2.9g FIBER 0.4g
Cooking Light, JUNE 1997
Herbed Chicken Piccata
2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
Yield: 4 servings
CALORIES 160 FAT 2.9g FIBER 0.4g
Cooking Light, JUNE 1997
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