Butter or Oil Spray
1/2 cup Eggnog
2 eggs
Pinch of Nutmeg
Pinch of Cinnamon
1/2 tsp pure vanilla extract
Whole-wheat French bread (thick sliced)
1. Combine all ingredients, except the bread, in a shallow bowl.
2. Preheat a large frying pan over medium heat. Lightly coat with oil or butter.
3. Place 1 inch thick slices in egg mixture. Thoroughly soak both sides.
4. Place coated slices in the pan until golden brown on both sides.
5. Remove from heat. Drizzle with maple syrup or your favourite fruit preserve.
2 whole-wheat pitas
4 pieces of thinly sliced deli ham or chicken (cut into long strips)
2 eggs (fresh)
2 tbsp red peppers (small chopped)
1/2 cup Monterey-jack cheese (shredded)
Pinch of salt and pepper
1. Preheat oven to 400°F. Place a baking sheet in the oven.
2. Place the ham and peppers in a ring around the outside 2/3 of the pita. Sprinkle cheese over the entire pita.
3. Remove baking sheet from the oven and lightly spray or coat with oil. Place pitas onto baking sheet.
4. Gently crack an egg over the centre of the pita. The ham and peppers should contain most of the egg on the pizza. Place in oven and bake until egg yolk reaches a desired consistency, approximately 20 minutes.
3/4 cup ground almonds
Salt and freshly ground black pepper to taste
Pinch cayenne pepper
1 Tbsp. chopped parsley,
2 trout fillets
1/4 cup flour
1 large egg beaten with 2 Tbsp. milk
2 Tbsp. vegetable oil
Lemon wedges for garnish
Combine the almonds, salt, black pepper, cayenne and parsley in a small bowl, and then set aside. Coat the trout in flour, shaking off excess. Dip in egg mixture, ensuring the fillets are evenly coated. Coat in almond mixture, gently pressing it on. Heat the oil in a large non-stick skillet over medium, to medium-high heat. Cook the trout 3-4 minutes per side, or until cooked through and golden. Garnish with lemon wedges and serve.
The pleasing, nutty crust locks in the fine flavour of the fish.
1 lb. fresh cod fish
4 Medium white potatoes
1 Medium onion
2 eggs
salt and pepper to taste
Boil codfish until tender and flaky. Crumble in medium bowl; let cool. Boil potatoes and mash. Chop onion finely and add to cod fish. Add all other ingredients; mix thoroughly. Form into cakes and fry in hot oil until golden brown. Serve immediately. Makes 8 cakes.
1 can salmon in water, drained, flaked
8 Ritz Crackers, finely crushed (about 1/3 cup)
2 Tbsp. Miracle Whip Calorie-Wise Dressing
1 green onion, sliced
2 whole wheat dinner rolls, split
1 plum tomato, cut into 4 slices
1 cup baby spinach leaves
2 Tbsp. Kraft Calorie-Wise Creamy Cucumber Dressing
MIX first 4 ingredients; shape into 2 patties. Refrigerate 2 hours. COOK in nonstick skillet on medium-high heat 4 to 5 min. on each side or until golden brown on both sides.
FILL rolls with patties and remaining ingredients.
1 pkg Stove Top Stuffing Mix for Chicken
5 Eggs, divided
1-1/2 cups Kraft Mozza-Cheddar Shredded Cheese, divided
1 Onion, chopped
1 pkg. Frozen chopped spinach, thawed, drained
3/4 cup Red pepper strips
2 Tomatoes, sliced
HEAT oven to 400°F.
PREPARE stuffing mix as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
COOK and stir onions in medium nonstick skillet 5 min. or until tender. Remove from heat; stir in spinach. Spoon half over cheese layer in baking dish; top with layers of peppers, remaining cheese and remaining spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
BAKE 40 to 45 min. or until centre is set. Let sit for 5 to 10 mins before slicing.
3 cups Frozen vegetable blend (broccoli, carrots, cauliflower)
1 pkg. Kraft Dinner Macaroni and Cheese
3/4 cup Skim milk
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
2 cans Chunk white tuna in water, drained, flaked
1 cup Double Cheddar Shredded Cheese Light, divided
HEAT oven to 375°F.
PLACE vegetables in colander in sink. Cook macaroni as directed on package; pour over vegetables to drain macaroni and quickly thaw vegetables. Return to saucepan.
STIR in Cheese Sauce Mix, milk and dressing. Add tuna and 1/2 cup shredded cheese; mix well. Spoon into 2.3 L casserole; cover.
BAKE 35 min. or until heated through. Top with remaining cheese; bake 3 to 4 min. or until melted.
1 cup Hot water
1 pkg. Stove Top Lower Sodium Stuffing Mix for Chicken
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 can Condensed cream of chicken soup
1/3 cup Sour cream
3 cups Frozen mixed vegetables, thawed, drained
HEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through.
2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop, if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet over medium heat, turning once.
Note: Make sure the patties are well cooked all the way through.