Now we are back, settled in our apartment and ready for our new healthy, loving lifestyle! We were invited out Friday night for dinner so I kept it really simple for Saturday lunch and just made my Hummus, Bok Choy Salad (curtesy of the Kosher Palette.. just used less olive oil than the recipe calls for), and Pretzel Shnitzel/ Pretzel-crumb Covered Chicken Strips ( Sliced Empire chicken breasts soaked in Egg Beaters and battered in blended fat free pretzels with garlic powder, paprika and onion powder, covered and baked at 375 for one hour... and garnished with Honey Mustard MMM). For dessert I made a fruit salad using 2 cut-up red apples, 2 sliced bananas and 3 clementines and soaked in plain ol' orange juice. It came out great and was just enough for a 4-person simple Sabbath meal.
And on to Sunday Morning Brunch!
On the Menu
Challah Bread French Toast That You'll Love the Most!
Total Time: 10 min
Makes 4 slices, 2 servings ( or 1 serving if you have a growing man in the house and it's his breakfast and lunch)
Ingredients:
- 4 slices of yesterdays Stale Challah Bread (We would normally use Whole Wheat! A guest brought it for us though so we had to use it) .....apx. 120 calories per 1" slice
- 3/4 c. Egg Whites... 100 calories
- 1 c. Blue Diamond Vanilla Almond Milk...90 calories
- 1 tbls. of Splenda Brown Sugar Mix ... 20 calories
- dash of Cinnamon, optional
- PAM nonstick spray
Directions:
Lay out 2 shallow bowls and pour the Almond Milk in one and the Egg Whites in the other. First take a stale piece of Challah Bread and soak in the Almond Milk then transfer to the Egg White Bowl and fully coat the bread on both sides. Next, coat a skillet with non-stick spray and place your soggy challah right on the pan. Repeat with remaining slices. When all 4 slices are in the skillet, lightly sprinkle the Brown Sugar Mixture evenly over each slice, flip and repeat on the other side. Feel free to use Cinnamon as well. When both sides are a golden brown and look delicious, place on a plate and serve!
I served mine with half of a banana, sliced, and fat-free peach yogurt.
Suggested condiments: Sugar-free Pancake Syrup, Apple Butter, Prune Butter, and Agave Syrup
Guaranteed Results!!
Calorie Count: Per Serving of 2 pieces: 345 Calories, 4 g Fat, 7.5 g Fiber, 10 g Protein...might be a little less of everything because there was leftover batter (see below with what to do with it!)
Cost: $... you would have thrown out the challah had you not made this recipe anyway!
Next on the Menu:
Low-Carb Crepe for your Slimming Shape!
Total Time: 5 minutes
Makes 1 crepe for 1 serving
Ingredients:
- Leftover Egg White and Almond Vanilla Milk mixture from the French Toast (above). About 1/4 c. Egg whites and 1 oz. of Almond Milk...About 95 calories
- 1/2 container of Ralph's CARBmaster peach yogurt... only 60 calories per container, Kosher and was only $0.50 this week on sale!
- 1/2 banana (also leftover from the french toast garnish, above)... 55 calories
- 1 tbls. Prune Butter.. 40 calories
- PAM non-stick cooking spray
- 1 Packet of Splenda sweetener
Directions:
Mix together the remaining Almond Milk and Egg White mixtures and pour into a PAM-coated pan, let sit for a minute on medium heat and don't flip. Stir together 1/2 container of Peach Yogurt with a little less than the whole Splenda Packet and pour down the center of the crepe mixture in the pan. Place sliced bananas on top and fold over the crepe on both sides, creating a perfect looking crepe! Put the prune butter on top and ENJOY!!!
Ignore the bubbles... they come from using the Almond Milk
Calorie Count: 220 calories, 1.5 g Fat, 14 g Protein, 2g Fiber
Cost: $ ... I bet the whole thing cost under $1!!!
