No blog post would be complete without photos of Brooke. These were taken today before we went out to the splash park (which she hated!)
Anyways, I've been experimenting lately, and have come up with some serious winners! Try them out and tell me what you think!
This morning, I had the french toast bacon bake, and boy was it good! Next time, I'll have to remember to grease the pan, and maybe add in some brie cheese. But for now, it was great, as is.
French Toast Bacon Bake
Yield: 4 large servings
8 slices cooked, crumbled bacon
4-6 c french bread, cubed
1 1/2 c milk
6 eggs
1 tsp vanilla
1/2 tsp salt
3/4 tsp cinnamon
Topping:
4 T brown sugar
3 T melted butter
Grease 9x9 square dish with non-stick cooking spray or butter. Put bread and bacon in dish. In mixing bowl, whisk eggs, milk, vanilla, salt an cinnamon. Pour wet mixture over bread and bacon, being sure all bread is wet. Cover and store in fridge overnight. In the morning, preheat oven to 350. Mix brown sugar and melted butter together and spoon on top of french toast. Bake for 1 hour or until completely set. Serve with syrup and powdered sugar.
Healthier Fajitas
Yield: 4 generous fajitas
1 tablespoon oil
1 onion, sliced
1 green bell pepper, sliced
1 large chicken breast, sliced
1 cup coleslaw mix (shredded cabbage and carrot)
1 1/2 teaspoon cajun seasoning
1/2 teaspoon cumin
salt and pepper
whole wheat tortillas
Toppings
shredded mozzarella cheese
diced fresh tomatoes
cilantro
salsa
avocado
In fry pan, heat oil. Add onion, pepper and cabbage mixture. Cook on medium heat for 5 minutes. Add in chicken and seasonings. Cook for 5-10 minutes more. Wrap tortillas in damp paper towels and heat in microwave 30-60 seconds. To form fajitas, spoon chicken mixture into a tortilla and top with desired toppings.
Healthier Holiday Cookie entry:
Chewy Chocolate Fudge Cookies with Mint Icing
Yield: 36 small cookies
1/4 cup butter, softened
1/4 cup canola oil
1/2 cup brown sugar
1/4 cup sugar
2 egg whites
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup all purpose flour
1/4 cup whole wheat flour
3/4 cup grated zucchini, excess water squeezed out
Whip butter, oil and sugars together until fluffy, 2 minutes. Mix in egg, vanilla and grated zucchini. Carefully mix in all dry ingredients until incorporated. Scoop onto greased cookie sheet and bake 7-9 minutes at 350. Delicious warm, or cooled.
Icing:
3/4 cup powdered sugar
2-3 Tablespoons milk, depending how runny you want the icing
1/2 teaspoon peppermint extract
Mix all ingredients together in small bowl until smooth in consistency.
Decorate with red sprinkles.
Please try these and tell me what you think!
