you know me, i’ll share anything and everything creative…from cards to art to ways to get a little one to eat to sharing new recipes that i’ve tried and loved and have been hits in our house. tonight is a night for the latter…i’ve got a few new recipes to share that were big faves with my boys (one of which is a very picky eater!)
*note: most of you know me and my preference for healthy eating. the first two were all gathered from healthy recipe sources (credits are included)…and the dessert, well, it’s dessert.
let’s start with breakfast/brunch/brinner (breakfast for dinner) recipes…
peanut butter and jelly french toast (oh my lordy…so good, it’s hard to believe this is healthy!)
from: cooking light magazine
prep time: 15 min./yields: 4 sandwiches
2/3 c. 2% reduced-fat milk
1 large egg, lightly beaten
1/2 t. baking powder
1/2 t. vanilla extract
1/8 t. salt
8 slices white whole-wheat sandwich bread
1/2 c. strawberry preserves
6 T. creamy peanut butter
1 T. canola oil, divided
1 T. powdered sugar
combine first five ingredients in a medium shallow dish, stirring well with a whisk. place bread slices on a flat surface. spread two tablespoons preserves over each of the remaining four bread slices, and spread 1-1/2 tablespoons peanut butter over each of the remaining four bread slices. assemble sandwiches. carefully dip two sandwiches in milk mixture, turning to coat.
heat a large skillet over medium-high heat. add 1-1/2 teaspoons canola oil to pan; swirl to coat. place coated sandwiches in pan; cook two minutes on each side or until toasted. remove sandwiches from pan. repeat procedure with remaining oil, two sandwiches and milk mixture. sprinkle powdered sugar evenly over sandwiches, cut each sandwich in half diagonally and serve with fresh fruit.
cal. 394/fat 19.4 g./protein 14.9 g./carb 43.2 g./fiber 5.4 g./cholesterol 48 mg/iron 1.6 mg/sodium 519 mg/calcium 124 mg.
moving on to dinner (or a fancy lunch)…
cheese torellini with tomatoes and corn
from: my mama via healthy cooking magazine
prep time: 25 min./yield: 4 servings
1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (16 oz.) frozen corn, thawed or 3-1/3 c. fresh corn
2 c. cherry tomatoes, quartered
1/4 c. thinly sliced green onions
1/4 c. minced fresh basil
2 T. grated parmesan cheese
4 t. olive oil
1/4 t. garlic powder
1/8 t. pepper
in a dutch oven, cook tortellini according to package directions, adding the corn during the last five minutes of cooking. drain and rinse in cold water.
in a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.
nutrition facts: 1-3/4 c. = 366 cal/12 g fat/30 mg cholesterol/286 mg sodium/57 g carb/5g fiber/14 g protein
and, once you clean your dinner plate, dessert is served….
chocolate chip cookie dough dip
from: my friend, a.cooper, via food.com
1/2 c. butter
1/3 c. brown sugar
1 t. vanilla extract
1 (8 oz.) pkg. cream cheese
1/2 c. confectioners’ sugar
3/4 c. semisweet mini chocolate chips
1/2 c. chopped nuts (optional)
in a small saucepan, melt the butter with the brown sugar over medium heat. stir continuously until the brown sugar dissolves. (you can also do this in the micorwave, but watch it closely. the butter/brown sugar mixture will boil over quickly. stir every 30 seconds or so.)
remove from heat, whisk in the vanilla and set aside to cool.
beat the cream cheese and confectioners’ sugar for one minute.
slowly beat in the cooled butter mixture and beat again for another minute.
stir in the chocolate chips and nuts (if using).
pour into a serving bowl and refrigerate.
garnish with additional chocolate chips or nuts if you choose. serve with graham crackers, vanilla wafers or pretzels.
*note: there’s zero nutritional facts for this one. because sometimes dessert should just be dessert, it should be enjoyed and not worried about.
hope you enjoy these new faves in our house!