A Tale of Two Proteins…and Two Oatmeals

This is a sponsored post written by me on behalf of The a2 Milk Company™ for IZEA. All opinions are 100% mine.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices.  Take the mid term in English or skip school for the beach. Go to college and get a degree or go directly to work. Turn right and go the pizzeria or turn left to grab a burger.

Have your oatmeal warm with milk or cold straight from the fridge. Have that milk with one protein or two. Wait-there’s an option?!

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

You bet there is! Did you know that most milk companies produce milk with two forms of protein-a1 and a2. These proteins are found in most dairy products, including butter, cheese, sour cream and regular milk. Recent studies have found that a1 protein is a cause of most discomfort in persons with self diagnosed lactose intolerances, where in actuality, only 3-4% of people are professionally diagnosed with such.

The a2 Milk Company™ has derived a way to breed cows with only the a2 protein in their milk. The way nature intended it to be. This protein is highly digestible and easy on the gut. Which makes it ideal for persons with self diagnosed lactose intolerance or IBS.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One of my biggest childhood comfort foods is oatmeal. My grandma always made oatmeal for us with milk and sugar. But until recently, I found I cannot tolerate regular milk well and switched to almond milk. For anyone that has had warm almond milk, you know it is no treat.

I decided to create two healthy oatmeal recipes to feature this milk. Oatmeal is naturally gluten free and a2 Milk® is easy on the belly, so these two oatmeal recipes are perfect for anyone with tummy sensitivities.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

One oatmeal recipe starts with a jar of dry ingredients that can be left for your kids to prepare for themselves in the morning. Growing up, my mom always left a bowl of instant oatmeal on the counter for us before school, and all we needed to do was add some hot water. With this recipe, cold milk can be added, then a few minutes in the microwave and they have a delicious hot breakfast that tastes like a warm oatmeal raisin cookie. Your kids will love it!

Vanilla sugar with brown and white sugar and vanilla bean paste.

Warm Oatmeal Raisin Cookie Oatmeal
1/2 cup old fashioned oats
1 cup a2 Milk®
2 Tb raisins
1 Tb vanilla sugar (recipe below)
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch sea salt

Combine the dry ingredients in a mason jar or bowl with tight fitting lid. Store until ready to serve, up to 2 weeks. To serve, add dry ingredients to a 3 cup microwave safe bowl. Add a2 Milk® and heat on high for 2-3 minutes, watching carefully for overheating. Stir and serve. (For the vanilla sugar, combine 1/2 cup brown sugar, 1/2 granulated sugar and 1 tsp vanilla bean paste in a shaker jar. Shake well until combined and store tightly covered at room temperature.)

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

The other oatmeal recipe is created for grown ups with healthy eating habits like myself. It’s a simple grab and go overnight oatmeal that can be prepared anywhere from 2 hours to 2 days before hand. Full of protein and omega rich almond butter and chia seeds, this berry almond coconut oatmeal is a real grown up treat.

A fresh start to a busy mom's morning begins with the milk that is right for you and heart healthy ingredients.

Berry Almond Overnight Oats with Coconut and Chia Seeds
1/2 cup old fashioned oats
1 – 1 1/4 cups a2 Milk®
1/4 cup sliced strawberries
2 Tb sweetened flakes coconut
1 Tb chia seeds
2 tsp almond butter
1 packet stevia or sweetener of choice

Combine all ingredients in a mason jar or bowl with tight fitting lid. Stir to combine and refrigerate a minimum of two hours to overnight, before serving. Enjoy cold, straight from the fridge.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Which oatmeal recipe will you choose?

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Life is full of choices. Choose the milk that’s right for you and your family (and your oatmeal). Here’s a coupn-a2 Milk® $1 Off Coupon!.

You can find out where to purchase it with this convenient Product Locator.

For more information on The a2 Milk Company™, check out their website here. And don’t forget to follow them on Twitter, Facebook and Pinterest.

Overnight Berry Almond Oats and Warm Oatmeal Cookie Oatmeal | Famished Fish, Finicky Shark

Visit Sponsors Site

It’s a Circus-Whole Wheat Funnel Cakes

20140109-230143.jpg

“Mom, could I have another funnel cake?”

“Mom, I ate two of those funnel cakes yesterday, could I have another?”

“Mom, those things are so good!”

Oh yea, Supermom here decided to go thrifty and whip up some funnel cakes for breakfast last week. Our family went to Knott’s Berry Farm Saturday night and we really wanted to get a funnel cake. But theirs are almost $10! For fried flour and whipped cream and fruit jam!? Okay I’ll give them some credit-they are incredible plates of fried flour and whipped and fruit jam.

But…I made ’em better (blows on fingernails and rubs on shoulder). I made these with whole wheat! Yep, and they were kick butt delicious! Oh yea, I also made some bomb-diddly-omb (I like to make up words) Blueberry Compote to smother on top of them with the whipped cream. It was pure breakfast heaven.

So simple to make, all you need is a frying pan with some canola oil and a large funnel or funnel cake pitcher, like I have.

Whole Wheat Funnel Cakes
Ingredients:
1 cup whole wheat flour
1 1/3 cups all purpose flour
2 Tb sugar
4 tsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1 cup lowfat milk
1 cup water
2 eggs
1/4 cup fat free plain greek yogurt
1 tsp vanilla
oil for frying
1/2 cup powdered sugar for dusting

IMG_2631

In a large bowl whisk together all the dry ingredients. In a separate bowl whisk the remaining wet ingredients with the eggs. Pour the egg mixture into the center of the dry mixture and mix well.

IMG_2633

Preheat a large frying pan that has been filled halfway with oil over medium heat. Let funnel cake batter rest while the oil heats….

Read More »

Sweet Withdrawals – S’more Protein Pancakes

20130930-222745.jpg

Okay it’s the day after Christmas but I’m not ready for sugar withdrawals. I wish I’d had time for baking this season, but instead I ate half the fudge and a large portion of cookies off of my sister-in-laws cookie platter on Christmas Eve. And I am getting back into the workout routine and healthy eating, really. But for all of us who still have that sweet tooth, let’s dig into these S’more Protein Pancakes. What better use of the marshmallows and Hershey bars we have lying around from holiday baking right?

Smore Protein Pancakes
Ingredients:
1 cup oats
1 cup wheat flour
1/4 cup brown sugar
1 oz wedge grated Mexican chocolate
1 Hershey bar
1 cup marshmallows
3-4 Tb boiling water
3 eggs, slightly beaten
1 scoop vanilla soy protein powder
1 tsp baking soda
1 tsp salt
1 1/4 cups soy milk

Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.

Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.

Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.

Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve. Makes 4 yummy servings.

These pancakes are super kid friendly, with heart smart oatmeal and healthy fat chocolate and spicy cinnamon for a healthy blood flow. And just enough sweet to make you forget they are actually good for you. 😉

Okay now to proceed with the day’s workout-and reward myself with protein and chocolate!

S’more Protein Pancakes

Total Time: 30 minutes

Number of servings: 4

Per Serving 496 calories

Fat 10 g

Carbs 87 g

Protein 17 g

4


S’more Protein Pancakes

Weight Watchers PointsPlus®: 13

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup oats
  • 1 cup wheat flour
  • 1/4 cup brown sugar
  • 1.5 oz wedge grated Mexican chocolate
  • 1 Hershey bar
  • 1 cup marshmallows
  • 3-4 Tb boiling water
  • 3 eggs, slightly beaten
  • 1 scoop vanilla soy protein powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cups soy milk
  • 1 tsp cinnamon

Instructions

  1. Begin by mixing the oats, flour, sugar and Mexican chocolate in a blender or food processor. Add the protein powder, baking soda and salt. Blend in the eggs and soy milk.
  2. Preheat a nonstick pancake griddle over medium heat. Spray lightly with cooking spray and pour pancakes into 1/4 cup ladles onto hot griddle surface. Let the pancake cook and bubble around the edges, about 1 min and flip and cook through another 45 seconds, until lightly browned.
  3. Combine the marshmallows and boiling water in a small saucepan and warm over low heat until fluffy.
  4. Layer pancakes, 1/4 of the Hershey bar and marshmallow fluff. Dust with cinnamon and serve.

How do you wind down from holiday sweets?

You may also enjoy Pumpkin Protein Pancakes

Rolling Up Some Love-Cinnamon Roll Pumpkin Bread Pudding

 

20131116-012737.jpg

I reincarnated stale bread. As a cinnamon roll. And I’m not sorry. Cuz it’s gooood!

I mean, we could do croutons, or bread crumbs, or French Onion Soup. We could do Classic Bread Pudding or Peaches and Cream French Toast. But Cinnamon Roll Pumpkin Bread Pudding…oh yea. That’s the spot. And the most devoured “cinnamon rolls” I’ve seen my family eat. And the good thing about this bread pudding is it is not overly soggy, due to the large amount of bread used, but rather it is more cinnamon roll like.

20131116-013123.jpg

Check out those Cinnamon Rolls!!!

My husband does not typically like bread pudding at all, but he really enjoyed this recipe! It may also help that I used his favorite Cinnabon Filling. Ha.

20131116-012834.jpg

What’s not to love about butter, brown sugar and lots of cinnamon?

So why hold out any longer…here’s my latest Famished Fish creation. Oh, it’s healthy-it’s got pumpkin in it! Well, I did lighten it up by making a Sour Cream Cheese Sauce for it. But feel free to smother it with a can of cream cheese frosting if you are feeling bold.

20131116-013104.jpg

All you need is some basic ingredients:

Cinnamon Filling:
6 Tb butter
1 cup packed brown sugar
2 1/2 Tb cinnamon

Bread Pudding:
6 hoagie rolls
6 eggs
3 cups milk
1 cup pumpkin purée
1 cup sugar
1 Tb rum extract
1 tsp pumpkin pie spice
2 Tb butter

Sour Cream Cheese Sauce:
3/4 c powdered sugar, sifted
8 oz Neufchâtel cream cheese, softened
1/2 c light sour cream
1/2 tsp pumpkin pie spice

350F 40-50 min

Spray a 13×9 inch casserole dish with cooking spray.

Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.

20131116-012849.jpg

Roll the bread slices in cinnamon roll style, in toward the cinnamon filling. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.

20131116-012904.jpg

After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.

20131116-012924.jpg

Pour the mixture over the cinnamon rolls, coating evenly.

20131116-012942.jpg

Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.

20131116-013009.jpg

Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.

20131116-013025.jpg

Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.

20131116-013046.jpg

When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce and enjoy.

20131116-013140.jpg

You will truly obsess over each bread pudding piece looking like a little bitty cinnamon roll. I know I did.

20131116-013203.jpg

Makes 15 yummy servings.  And at half the calories and WW points of a typical shopping mall cinnamon roll, you can’t feel guilty eating this.  Less than 450 calories and only 12 WW points!  I’ll take that as healthy.  Enjoy 🙂

Cinnamon Roll Pumpkin Bread Pudding

Prep Time: 1 hour, 20 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 10 minutes

Number of servings: 15

Per Serving 443 calories

Fat 18 g

Carbs 63 g

Protein 9 g

15


Cinnamon Roll Pumpkin Bread Pudding

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cinnamon Filling

  • 6 Tb butter
  • 1 cup packed brown sugar
  • 2 1/2 Tb cinnamon
  • For the Bread Pudding

  • 6 hoagie rolls
  • 6 eggs
  • 3 cups milk
  • 1 cup pumpkin purée
  • 1 cup sugar
  • 1 Tb rum extract
  • 1 tsp pumpkin pie spice
  • 2 Tb butter
  • Sour Cream Cheese Sauce

  • 3/4 c powdered sugar, sifted
  • 8 oz Neufchâtel cream cheese, softened
  • 1/2 c light sour cream
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Spray a 13×9 inch casserole dish with cooking spray.
  2. Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.
  3. Roll the bread slices in cinnamon roll style, in toward the cinnamon filling.
  4. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls.
  5. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.
  6. After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.
  7. Pour the mixture over the cinnamon rolls, coating evenly.
  8. Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.
  9. Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.
  10. Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.
  11. When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce.

Notes

If you don't want to make the Sour Cream Cheese Sauce (nutrition information IS caluculated), use a can of Cream Cheese Icing.

What is your favorite cinnamon roll topping?

You may also enjoy Whole Wheat Banana Apple Raisin Muffins (Banapple Muffins)

Breakfast in 5-Ham and Chive Cheesy Egg Pocket Stacks

20131104-125026.jpg

One of the first recipes I was given was from a children’s cooking section in the Sunday Funnies when I was 6 years old. It was for Eggs in a Basket. You know when you take two slices of bread and cut out little holes for eggs to get nestled and fried in? So good and yet so simple.

Well we all love a quick breakfast. Especially those savory ones with extra protein. In my week of using up breads, I decided a perfect use for some eggs would be those quick and easy birds’ nests.

For 2 servings you will need:
1 French bread hoagie
2 eggs
2 small slices Canadian bacon (ham)
2 Tb cheddar cheese, shredded
2 tsp green onions
Cooking spray

I started by slicing one small hoagie roll into 4 equal slices.

20131104-125055.jpg

Then I cut a hole into 2 of the slices using a small biscuit cutter.

20131104-125122.jpg

After that I heated a medium skillet over medium heat and sprayed it with cooking spray.

I arranged the bread slices, a couple pieces of Canadian bacon (ham) and cracked one egg into each of the bread holes.

20131104-125138.jpg

Then I flipped all the bread slices, being careful not to “loose” the egg. I also turned over the ham and put the cut out circles of bread to toast as well.

Cook the egg nest until egg is desired firmness. I prefer mine over medium, with just the slightest but runny yolk.

20131104-125153.jpg

To plate this I put the larger piece of toast on bottom and covered that with a ham slice. The next layer was the egg nest topped with 1 tablespoon shredded cheddar cheese and finally topped with the small bread circle and a teaspoon of chives.

20131104-125206.jpg

Wonderfully delicious! The chives added just the right amount of onion bite to the gooey cheese and runny egg.

Aren’t these the cutest Egg Pocket Stacks?!

20131104-125223.jpg

For the life of me I cannot figure out why my recipe on Edamam below shows an extreme amount of calories, fat and protein for 2 little slices if bread, an egg, a scant tablespoon of cheese and a 30 calorie slice of ham. So let’s just chalk it up to a computer glitch and use the recipe for printing purposes only here m’kay.

If I had to guess I’d say this was only 300 calories, 10 grams of protein, 4 grams of fat and 16 carbs. Maybe 6 or 7 PP in WW. From years of counting calories and points. 😉

What is your favorite way to make ham and eggs?

Ham and Chive Cheesy Egg Pocket Stacks

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Number of servings: 2

Per Serving 928 calories

Fat 40 g

Carbs 36 g

Protein 101 g

2


Ham and Chive Cheesy Egg Pocket Stacks

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 small French bread hoagie
  • 2 eggs
  • 2 slices ham
  • 2 Tb cheddar cheese, shredded
  • 2 tsp green onions
  • 2 sprays cooking spray

Instructions

  1. Slice the bread width wise into 4 equal slices.
  2. Cut a hole into 2 of the slices using a small round biscuit cutter.
  3. Heat a medium skillet over medium heat and spray it with cooking spray.
  4. Arrange the bread slices and Canadian bacon (ham) on the skillet.
  5. Crack one egg into each of the bread holes. Cook 1-2 minutes.
  6. Flip all the bread slices, being careful not to “loose” the egg. Turn over the ham and put the cut out circles of bread to toast as well.
  7. Cook the egg nest until egg is desired firmness, 1-3 minutes more. This dish is pleasant with a slightly runny yolk, over medium.
  8. Plate this by putting the larger piece of toast on bottom and top that with a ham slice.
  9. Next place the egg nest topped with 1 tablespoon shredded cheddar cheese followed by the small bread circle and a teaspoon of chives.

You may also enjoy Sun Dried Tomato French Toast with Mozzarella, Egg and Basil

Corny Waffles for your Sunday Funnies

20131020-101947.jpg

It’s Sunday morning-what to make for breakfast? How about something corny to go with your something corny? Your Sunday Funnies that is. Yep, I just made a joke as corny as these waffles.

So let’s just eat.

20131020-104158.jpg

These waffles are lightly sweetened with natural honey and a bit of sugar, so they can be enjoyed with a pat of butter and drenched drizzled with more sweet sticky honey, or dipped into a big bowl of hot chili. Very flexible no? And these are gluten free! Win, win for my finicky shark.

20131020-104625.jpg

Honey Corn Waffles
You only need a few ingredients for these:
1 1/4 cup masa harina (corn flour)
3/4 cup corn meal
1 Tb baking powder
1/2 tsp salt
1 Tb sugar
1 Tb honey
2 eggs
6 Tb canola oil
1 cup plus, 1 Tb milk
3 Tb light sour cream

20131020-104843.jpg

Begin by whisking together your dry ingredients. Make a well in the center and add the remaining ingredients. Beat well. Let batter rest 5 minutes while the waffle iron preheats.

20131020-105002.jpg

Spray the waffle iron with cooking spray. Ladle 1/2-3/4 cup batter into each waffle square. Let batter bubble into each cranny. Then close waffle iron.

20131020-105320.jpg

When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.

20131020-105444.jpg

Devour immediately with butter and honey, maple syrup, or fresh raspberry purée. Makes 10 waffles.

20131020-105553.jpg

Honey Corn Waffles

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 434 calories

Fat 23 g

Carbs 50 g

Protein 9 g

5


Honey Corn Waffles

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/4 cup masa harina (corn flour)
  • 3/4 cup corn meal
  • 1 Tb baking powder
  • 1/2 tsp salt
  • 1 Tb sugar
  • 1 Tb honey
  • 2 eggs
  • 6 Tb canola oil
  • 1 cup plus, 1 Tb milk
  • 3 Tb light sour cream

Instructions

  1. Whisk together the dry ingredients.
  2. Make a well in the center and add the remaining ingredients.
  3. Beat well.
  4. Let batter rest 5 minutes while the waffle iron preheats.
  5. Spray the waffle iron with cooking spray.
  6. Ladle 1/2-3/4 cup batter into each waffle square.
  7. Let batter bubble into each cranny. Then close waffle iron.
  8. When waffles have stopped steaming lift waffle iron and carefully remove waffles to a plate.

Peaches and Cream French Toast

20130930-222923.jpg

In case you were wondering what  you should make for breakfast this weekend, go and make this!  (Yes, I’m off topic for corn week, but this one is good.)

Do you ever have that moment that you think, “Wow, why didn’t I ever think of this before?” That’s what I thought after I tasted this Peaches and Cream Baked French Toast with a Peachy Whiskey Glaze. It was good. Really good.

This baked French toast is layers of whole wheat bread and juicy peaches, soaked in sweet milk and beaten eggs, then baked until thick and fluffy and drizzled with an amazing whiskey glaze.

And this is so simple to throw together on a busy weekend morning. All it needs is some assembly and some baking time, a quick whisk of the drizzling ingredients, and it’s done.

DSCN0945[1]

Ingredients:

16 slices stale whole wheat bread
1 can evaporated milk
1 can sweetened condensed milk
4 Tb butter
4 eggs
2 tsp cinnamon
1 tsp cardamom
1 cup canned peaches, drained

DSCN0951[1]

Glaze
2 Tb peach schnapps
2 Tb whiskey
1 cup powdered sugar

 

Preheat the oven to 350F.
Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
Arrange a single layer of bread slices on the bottom of the casserole.
Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.

DSCN0946[1]
Repeat layers, ending in a third bread layer. Press breads down and fold ends under if needed.

DSCN0947[1]
Pour egg and milk mixture over the bread. Let stand 10 minutes.

DSCN0949[1]
Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.

DSCN0950[1]

Remove from oven and cool slightly.   Dust with powdered sugar.

DSCN0953
Whisk glaze ingredients lightly and drizzle over French toast.

DSCN0960

Serve with whiskey glaze and a little maple syrup.
Serves 8.

DSCN0959

This would be a perfect dish to take to a breakfast potluck. And it’s just as delicious leftover.

Substitute any fruit you like-I’ll make it again with blueberries for sure!

Peaches and Cream French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 616 calories

Fat 20 g

Carbs 88 g

Protein 20 g

8


Peaches and Cream French Toast

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

*Cut some calories and points by making this into 16 smaller portions and serve with some black coffee.

Ingredients

    For the French Toast

  • 16 slices stale whole wheat bread
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 4 Tb butter
  • 4 eggs
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 cup canned peaches, drained
  • For the Glaze

  • 2 Tb peach schnapps
  • 2 Tb whiskey
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
  3. Arrange a single layer of bread slices on the bottom of the casserole.
  4. Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.
  5. Repeat layers, ending in a third bread layer. Press breads down and fold ends user if needed.
  6. Pour egg and milk mixture over the bread. Let stand 10 minutes.
  7. Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.
  8. Remove from oven and cool slightly. Dust with powdered sugar, if desired.
  9. Whisk glaze ingredients lightly and drizzle over French toast.

Notes

Serve with whiskey glaze and a little maple syrup.

What is your favorite French toast topping?

You may also enjoy Sun-Dried Tomato French Toast Sandwich with Mozzarella, Egg and Basils

An Itty Bitty Quichie

20130925-182339.jpg

Breakfast is hands down my favorite meal of the day. I really like that I can choose to make something sugary sweet and belly rich, or something savory and satisfying that could easily be brunch.

Mini Quinoa Quiches are just that savory bit of satisfying. They are full of vitamin rich veggies, fiber and protein full quinoa, tangy and creamy feta cheese, and iron rich eggs and egg whites. Simple as that. These mini quiches take about 5 minutes to put together and within 30 minutes, you have a healthy and filling breakfast, or even snack if you eat just one.

So here’s the basics.

Preheat your oven to 350F.

Chop up any veggie you love and make two cups of it. I used onions, bell peppers, zucchinis, and mushrooms. Mix these with some cooked quinoa in a big bowl. (Check out how to make Quinoa here with Chocolate Covered Katie.)

In a small bowl, whisk together the eggs and egg whites and add in the salt and pepper, hot sauce and feta cheese.

Pour the egg mixture over the quinoa and vegetable mixture and stir to combine.

Line a muffin pan with 8 muffin liners. Spray each one with cooking spray and portion the mixture into the liners.

20130925-183543.jpg
Put these in the oven and wait for 30 minutes.

Carefully remove them from the oven and

Read More »

Pigs in a Donut Hole-Maple Oat Donut Holes with Piggies

20131121-221414.jpg

Maple donut holes have been rolling through my head since last weekend’s donut coma. I literally ate a donut every day of the weekend. No bueno. But oh so good! What is it about gluten filled sugary bread fried in oil that makes us swoon?

So I’ve been wanting to make a slightly healthier donut, but with a little protein gem hidden inside. After a batch of 24, I was able to enjoy 2 whole donut holes and 2 half eaten donut holes. Sounds like this one was a family hit right?
Pigs in a Maple Oat Donut Hole
Donut ingredients:
1 cup, plus 3 Tb flour
1/3 cup oat flour
3/4 tsp baking powder
3/4 tsp baking soda
pinch salt
1 egg, slightly beaten
3/4 cup vanilla yogurt
1 Tb canola oil
2 tsp white vinegar or lemon juice
2 Tb maple syrup
8 oz package maple sausage links (I used Farmer John)
cooking spray
Icing ingredients:
2/3 cup powdered sugar
2 tsp water
1 tsp maple syrup
Powdered sugar for dusting
Directions:
Preheat oven to 400F.
Brown sausage links in skillet over medium heat, evenly on all sides until done, about 8 minutes.
Meanwhile, combine dry donut ingredients in large bowl and whisk to combine. Add egg, yogurt, oil, vinegar and maple syrup. Mix until just combined.
Allow batter to rest a few minutes for a fluffier donut.
Drain sausages and cut each link into 3 pieces, yielding 24 sausage bites.
Spray 24 cup mini muffin tin or donut hole pan with cooking spray. Fill each cup 2/3 full of batter. Insert a sausage piece into each batter filled muffin cup, pressing lightly. Finish with a bit more batter to seal in the sausage.
Place in oven and bake 10 minutes, until lightly browned.
Remove to wire rack.
Combine icing ingredients well and drizzle over donut holes.
Dust with powdered sugar and serve.
Serves 6, four donut holes each. Prep 10 min. Total cook/bake time 20 min.
Now don’t you want to bite into that maple goodness? As my two year-old is watching me write this, he keeps telling me he wants more “of those ones”, but unfortunately, the family polished them all off. Looks like I’ll need to make a trip to the store for more sausages! I hope you enjoy these as much as we all did. And I’d consider these…semi-healthy. I mean, they are full of sugar 😉
Can you think of another fun stuffing for this donut?
You may also enjoy