Panettone French Toast

Every year, I buy a panettone at Ross, Dress For Less. The children always like the one with streaks of cream filling. This year it was a vanilla cream. We usually toast it and spread with butter but this year I made French toast with it, using that King’s Hawaiian recipe. It was perfect and they all loved it. It was pretty high in calories, but I will probably skip lunch as we are all going to the movies. I will probably make Honey Walnut Shrimp so Megaman can taste it. My Quiet Child will go home before dinner, but she is the one most likely to make it herself. I hope everyone is enjoying the holidays and that my British friends have a lovely Boxing Day. Sorry I forgot to take even one picture.

It is Jan 3rd and I was given more panettone, so I made it again (this time it is not cream filled) and wanted to post this picture.


Stuffed French Toast

This is my favorite thing at IHOP. Even for dinner! I don’t know how they actually make it. I looked for a recipe on the internet and everyone seems to think it is good enough just to sandwich some cream filling between two slices of French toast. When I was at the store this morning, Hawaiian rolls caught my eye. That was it! I could cut a slit and fill them, then dip them in this favorite recipe. I have opted to use sugar-free instant cheesecake filling. We usually sprinkle coconut and macadamia nuts over Hawaiian French toast but I think we will leave them plain and serve with sugar-free and regularĀ  maple syrup.


I made the filling using only 1 cup skim milk instead of two to make it thicker. I only used a 1/2 recipe for the French toast. I used two adjacent rolls, cut pockets in the touching sides and stuffed with the pudding. I then pushed them back together to dip into the egg mixture and fried them in 1 tablespoon ICBINB and 1 tablespoon canola oil. I got 6 servings this size. We will have this with some mango slices.

The whole meal will be about 300 calories!

For lunch I had Verinicas from the freezer.

These turned out exactly as I had hoped. Next time I might have to try making the bread myself, perhaps this recipe. The filling could be sweetened cream cheese or farmer’s cheese. But the quick and easy store-bought bread and pudding mix version is excellent and the perfect thing for My Quiet Child to serve with all that bacon.

Egg McMuffin Casserole

Breakfast for dinner! Another find and the perfect vehicle for the half loaf of English Muffin Loaf in the freezer. Here is the recipe, which I tweaked by using reduced fat Colby-Jack cheese, deli ham slices, skim milk, ICBINB and the homemade bread. This would be great for holiday guests as it can sit overnight and just be baked fresh on a busy morning. It makes 8 servings at under 350 calories.


We will probably have steamed vegetables with this. And I will post a photo and review after dinner. For lunch I had Enchilada Soup (no chips or cheese) and spinach mixed in.


This was so good. I think the bread had a bit to do with how delicate it was, but the flavor was great and I wouldn’t change a thing.

Fancy Oatmeal


I needed a mid-morning snack today. I wanted to try to fortify oatmeal. I love oatmeal, it is the original comfort food. And so good for you. Here is my idea of yummy health:

* Exported from MasterCook *

Chocolate Oatmeal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 grams pumpkin, canned
30 grams oats, rolled (raw)
1 tablespoon cocoa
170 grams unsweetened almond milk
3 packages Splenda
5 grams walnuts — chopped and toasted for topping.

Combine everything except the walnuts in an over-sized bowl and microwave on high for 90 seconds. Stir and microwave in 30 second increments until desired consistency. Sprinkle walnuts on top.



For lunch I am going to eat 2 taquitos from last night with avocado oil mayo stirred into guacamole salsa and some arugula on top.


Cheese Blintzes

Time for another breakfast for dinner. I fell in love with these at first bite. They are the reason I bought The Vegetarian Epicure by Anna Thomas. I looked all over the internet and couldn’t find a real close recipe. This is actually the first recipe I ever saw that used cardamom. I will say that 3 of these are about 450 calories before the cherry pie filling and low-fat sour cream we will pile on top. But there will be no need for ice cream after eating this treat. In general, use your favorite crepe batter (omit a bit of liquid to make a slightly thicker crepe). For 12 crepes, I used about 3/4 cup low-fat farmer’s cheese (homemade) but part skim ricotta would work fine. I added an egg and a tablespoon agave syrup along with a bit of salt, cinnamon and cardamom. Spoon a generous tablespoon into the center of each crepe, fold the ends in and then roll the crepe over the filling. Fry in a mix of canola and butter or margarine until lightly brown and crispy. Top with any fruit sauce and sour cream, if you desire, or a dusting of powdered sugar, or maple syrup, it is all yummy! Take a look at Anna Thomas’ books, they are very interesting.


I’ll post a photo of my plate after dinner. For lunch I had Tilapia Loaf from the freezer.


Eggs Benedict

So now you know why I made an English Muffin Loaf this morning. After the Alioli mess, you might have thought I would be shy of emulsions. But you would be wrong. I make mayonnaise with no problems ever. So, when I saw this recipe for Hollandaise Sauce, I whipped out the Magic Bullet high-speed blender, threw all the ingredients in and a few seconds later, I had sauce. I used 2 powdered eggs (with required water) instead of 3 egg yolks, lemon juice, Dijon mustard, no hot sauce, and 1/4 cupĀ  canola oil instead of heated butter. It looks and tastes marvelous.


I love breakfast for dinner. I am using ham instead of Canadian bacon and am poaching the eggs in this toaster (I love this thing). I will post a photo after dinner.


Really delicious dinner. I would add more lemon juice to the Hollandaise Sauce, both to thin it and flavor it.

Pumpkin Pancakes

I had a bit of pumpkin left and I asked Someone if pancakes would be nice for breakfast. A hearty “Yes!” later and the batter was made. I used complete pancake mix and followed the recipe for 2 cups of mix, then added psyllium husks, pumpkin puree and spices. The batter was too thick so I had to add more water. The recipe ended up as:

* Exported from MasterCook *

Pumpkin Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pancake mix, complete
4 tablespoons Psyllium Husks
168 grams pumpkin puree (~2/3 cup)
2 cups water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground clove

combine all ingredients and stir just until mixed, adding more water if too thick. Ladle onto hot skillet/griddle and cook until bubbles appear on top. Flip and cook until bottom is brown. Makes 8.


You can use your favorite pancake recipe or try my favorite here (it is from my trusty Pillsbury Cookbook) just add the husks, pumpkin and spices and possibly more liquid. I had the smallest one with about 120 calories and over 3 grams of fiber. I already had my protein bar, so I will skip ice cream after lunch. Speaking of lunch, I will have another Sherpherd’s Pie meal (one of the oldest still in the freezer.) And if My Quiet Child sees this, she might think about sandwiching the cheesecake between two of these for a super dessert.

Waffles and White Gravy

Did you know it is National Waffle Day? I never pay attention to these crazy days, except this is a chance to eat breakfast (the most dangerous meal) for lunch and share an old family recipe. Gravy on waffles? Not that kind of gravy.

* Exported from MasterCook *

White Gravy

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/4 c flour
2 c milk
1/4 c butter
1 tsp vanilla

In a small bowl, combine sugar and flour. Heat milk and stir in flour/sugar mixture. Heat and stir until thick. Remove from heat and add butter and vanilla. When butter has melted, stir. Serve over waffles.

Of course, I use I Can’t Believe It’s Not Butter and Splenda.

Now, as for waffles, I can plop a frozen waffle into the toaster and pour this gravy on it. I often have, but to really do it right, I pull out my old 1979 Pillsbury Cookbook and make ’em the old-fashioned way. An internet search found the recipe here. No one seems to want to beat the egg whites before adding, but try it once and see if it is worth it. (I used whole wheat pastry flour and canola oil in the recipe. Also, I fudged the buttermilk by adding 2 tablespoons vinegar to skim milk and let it sit for a few minutes.) This recipe makes 4 big waffles, or 16 squares as shown in the picture.

I am going to microwave a couple pieces of bacon in the Bacon Wave, then have 2 of these for lunch with a handful of blueberries. The remaining waffles will go into the freezer. The White Gravy gets poured into ice cube trays and gets frozen as well. Each one is about 1/8 cup for 16 servings.


If you still aren’t convinced to try the old recipe, Todd Wilbur cloned Eggos!