Strawberry stuffed french toast

Approx. 16 inches of hoagie roll bread

2 oz. 1/3 less fat cream cheese (softened at room temperature)

2 oz. plain fat free greek yogurt

3 TBSP. strawberry jam

3 egg whites

1/2 C skim milk

1 TBSP. ground cinnamon

1/4 C strawberries (diced)

1 TBSP sugar

Slice your bread into 1 1/2-2 inch slices. Then using a paring knife, cut a deep slit across the top in the middle of each slice. This will form your pocket. (don't cut all the way through!) Set bread aside.

Chop and rinse strawberries and put them in a bowl with sugar--set them aside.

In a bowl, mix cream cheese, greek yogurt, and strawberry jam together. MIX WELL.

Preheat skillet or griddle to about 350 degrees. (I use a big griddle, but you could use a pan over the stove as well)

Now it's time to get your egg dip ready. In a bowl, beat egg whites, milk, and cinnamon together. Take your strawberry filling and stuff a generous Tablespoon of it into your bread slice. Fill in with fresh strawberries. (you can also mix the strawberries in with the filling and save a step!) Soak your bread for about 15-20 seconds on each side in the egg mixture, and place on the griddle. Cook for about 3 minutes on each side.

Serve with powdered sugar and/or sliced almonds.

Could also serve with a light syrup, but we all thought it was delicious without!

Serves approx. 8 slices (4 pt+)

potato pancakes

SOFT and yummy!! A favorite from my childhood...

Potato Pancakes

1 C flour

2 tsp baking powder 

1/4 tsp salt

1/2 C mashed potatoes (leftovers are great for this, or you can whip up some potato flakes)

1 1/4 cup skim or 1% milk

3 large egg whites

2 tsp oil

1 tsp vanilla

butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed potatoes in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Serves 6 (2 pancakes each)  3 pt+

Banana pancakes

We love the banana nut pancakes from skinnytaste and they are a regular now in our breakfast menu!

1 cup whole wheat flour
2 tsp baking powder 
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup skim or 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

SERVES: 12 pancakes (2 pancakes each serving) 3 pt+

Chunky Monkey pancakes with peanut butter syrup

I came across this recipe on Our Best Bites and was hooked! I HAD to find a way to make it more point friendly...and in the end, I'd it was a smashing success! :) (and a very filling one at that!)

1 C white flour

1/2 C whole wheat flour

3 Tbs sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

1 1/2 C fat free buttermilk ***

1 tsp vanilla extract

1 Tbs canola oil

1 large egg

1 small-med ripe banana

1/8  C mini chocolate chips (or reg. chips roughly chopped) tossed with 1 tsp flour

Cooking Spray or butter for pan

3/4 C Cary's sugar free maple syrup

1/4 C peanut butter

(You could add up to 1 C of syrup without altering the pt+ value, if you want to get more out of it!)

*I made this up by mixing 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk. 

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.

For syrup, heat peanut butter and syrup in a bowl in the microwave for 30 second. Stir, and continue heating for another 15-30 seconds.

Heat a nonstick griddle or skillet to medium heat. Spray with non-stick spray and using a 1/4 C scoop, ladle batter onto hot grill. Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:

14- 4-6" pancakes (using 1/4 C batter measure)   5 pt+

peanut butter syrup  (per 2 TBSP)  2 pt+


(note: mini chocolate chips on my pancake are for photo sake only! :) If you do the same, be sure to count the pts for it!)

Baked Oatmeal

I'll be honest. I'm not an oatmeal fan. But as I've been on my weight loss journey, I've tried to like it more, because I know it has loads of health benefits! I found this recipe recently, and was determined to give it a try and make it a little healthier than originally posted. LOVE AT FIRST BITE. YUM. I served mine with about 1/4 C warm milk, and it was almost like a soft granola. VERY good and warm...and filling! :)

Adapted from Our best bites

3 c. oats (not quick-cooking)

1/2 c. brown sugar

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking powder

1/2 c. Craisins, raisins, dried cherries, or other dried fruit

1 c. milk

2TBSP butter
1/4 C unsweetened applesauce

2 tsp. vanilla

2 eggs (or instead, I used 2 TBSP ground flaxseed with 6 TBSP water)

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and Craisins. In a smaller bowl, mis together the milk, butter, vanilla, and eggs (or flaxseed mixture). Add the liquid mixture to the dry mixture and whisk to combine. Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. 

Serves 8  -  7 pt+  (served with additional milk is extra pt+)

Hash brown casserole

	6 slice(s) uncooked turkey bacon, sliced crosswise into 1⁄4-inch strips
	3 cup(s) frozen hash brown potatoes, 12 ounces
	1/2 medium onion, diced
	3 large eggs
	3 large egg whites 1/2 diced red pepper * (optional)
	3/4 cup(s) 1% low-fat cottage cheese, small-curd
	2/3 cup(s) low-fat shredded cheddar cheese
	3 Tbsp grated Parmesan cheese, freshly grated
	3 Tbsp all-purpose flour
	3/4 tsp poultry seasoning, or ground sage
	1/2 tsp baking powder
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground   Place the oven rack in the center of the oven; preheat oven to 375ºF. Spray a 1 1⁄2-quart shallow baking dish with nonstick spray. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the onions and cook for another minute or two until lightly browned, then add the potatoes; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly. Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, 1⁄3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining 1⁄3 cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm. Serves 6  (6 pt+)

Orange Julius

This is a DEFINITE family favorite for breakfast! We have also taken the leftovers (when there actually are some) and put them in little cups with popsicle sticks to have orange julius popsicles. :)

ORANGE JULIUS

1 C water

1 C milk

1/3 C sugar

1 tsp vanilla

1/2 carton of orange juice concentrate

12-18 ice cubes

In a blender, put all ingredients. Mix well for a few minutes until all the ice is crushed and the drink is thick and creamy. Serve immediately.

Yogurt sundaes

I don't know that I can really call this a "RECIPE", but I put it here because it's something my kids LOVE. :)

Yogurt for breakfast is okay...but yogurt sundaes are gobbled right up. I have to admit, I think they are pretty tasty too. You could add any kind of toppings you like, but for us we use:

-About half a cup of Danon Light and Fit yogurt (you could choose any you want, but this is pretty much the only kind I can get at my grocery store)

-banana (cut how you like)

-Cool Whip

-fun sprinkles

-cherry on top

Tasty, tasty...the kids go wild!

Apple Cinnamon Rolls

This recipe is SO easy and SO impressive. Who ever would have thought that marrying canned cinnamon rolls and apple pie filling would be SO GOOD???

-2 cans of refrigerator cinnamon rolls (whatever brand you like) The ones that come in a tube

- 1 can of apple pie filling

Spray muffin tins and put one slice of cinnamon roll dough in each muffin spot. Press gently up the sides of the tin, forming a little cup. Fill with apple pie filling. Continue until your tin is full. Bake as per directions on roll dough. Remove from tin to cool and drizzle the frosting from the cinnamon rolls package on your apple cinnamon rolls.

Stuffed Pancakes (cream cheese filling)

What I REALLY wanted to eat was stuffed french toast...but with no bread on hand, my dream was not realistic. And so stuffed pancakes was born...

I know IHOP and other breakfast places do the same type of thing but I couldn't find the recipe online for how to make the DIVINE cream that goes in between the layers.

So I made my own--and I was quite impressed. :)

If you alter this, I would love to know what you do so I can try it out. This was a one time try but I loved the difference it made for my pancakes! :) PLEASE leave a comment if you have something to add or change.

4 oz cream cheese

1 small box of french vanilla pudding (though, I imagine regular vanilla would be fine too--I just had the french vanilla on hand)

1 1/2 C Milk

1/4 C powdered sugar

cinnamon to taste

Mix the pudding and milk together until smooth, add cream cheese and mix thoroughly. Add powdered sugar and cinnamon. Mix through.

Add on your pancakes or french toast while warm and serve with fresh fruit and whipped topping. Store covered in fridge.

***One thing I might change for next time I make this, is to add some whipped topping to make it a tad bit lighter while mixing. So, if you try that let me know!! :)

Berry Muffins

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

Original recipe yield 8 large muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (or other berries) I used fresh raspberries for this pic.
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

***I TRIPLED this recipe and ended up with about 16 BIG muffins and a large pan on mini muffins--I wish I could say we froze them all, but they were so good we gobbled several up right there on the spot, fresh out of the oven. However, the remainder of them went in ziplock baggies and were stored for future breakfasts. These are super easy to heat and eat--15-30 seconds in the micro and they are ready to go!

Biscuits & Gravy

1 pound sausage (crumbled)
1/4 cup all-purpose flour
4 cups milk
Salt and black pepper to taste
8 prepared biscuits

DIRECTIONS
Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Breakfast casserole

8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1/4-1/2 C parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen hash brown potatoes

DIRECTIONS
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.

In a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, parm cheese, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

***I like to use the precooked bacon too and just mix a small amount of melted butter with the cornflakes--just for ease of making.

Breakfast Pizza

1 pound sausage or bacon
1 C frozen hash browns
1 C cheese
2 TBSP parm cheese

EGG MIXTURE:
5 eggs
1/4 C milk
1/2 tsp salt
1/8 tsp pepper



Cook bacon and drain grease. Spoon onto crust. Sprinkle with hash browns and cheese. Beat egg mixture together and pour carefully over all other ingredients on the crust. Top with parm cheese and bake at 400 for 15-20 minutes.

***this is also wonderful with other veggies that you might put in an omlet***

German Pancakes

A favorite warm breakfast in our house!

Original recipe:

6 eggs
1 C Flour
1 C fat free Milk
2 tsp sugar
1 tsp salt

2 Tbsp. butter (I used brummel and brown)

Preheat oven to 450 degrees. Melt 4 TBSP butter in 1 1/2 qt casserole dish in oven(***side note: the original recipe calls for a 9x13 pan, but I love mine thick and choose to do it in a smaller pan so it is more substantial.) Meanwhile, in a BLENDER or with a hand mixer, mix all ingredients VERY WELL. Pour into preheated pan and bake at 450 for 25 minutes. Serve with 1 tsp powdered sugar (0 pt+) and lite or sugar free syrup.
Yum!

Each recipe makes 6  (1 piece) servings - 5 pt+

Brown Sugar & Cinnamon Swirl french toast

Strawberry Kolachy Rolls

I have to admit, I cheated with this recipe and used Rhodes sweet bread--just wanted to try it out and there was the recipe on the back. I want to try it again with my homemade cinnamon roll dough recipe, and then I will post that too.



As per the Rhodes dough bag--

1 loaf Rhodes Sweet Dough (thawed)
cherry (or Strawberry) pie filling

glaze--
1 C powdered sugar
1 tablespoon butter (melted)
1/2 tsp vanilla
2-3 tablespoons milk

Cut loaf into 8 equal pieces. Flatten each piece into a 3 inch circle. Plcae circles on a large baking sheet coated with a non-stick cooking spray. Cover with coated plastic wrap and let rise until double. Remove wrap. With fingertips, press indentation in the center of each roll. Bake immediately at 350 degrees for 8 mibutes. Remove from over and quickly fill each indentation with 1-2 tablespoons of pie filling. Bake for an additional 8-12 minutes. Remove from pan to cooling rack. Combine glaze ingredients and brush each roll lightly with glaze while still warm. Once they have cooled, brush with glaze again.