sunday brunch recipes & more

so this was the weekend of cooking for me! here are some recipes i whipped up post party.


berry good french toast bake
1/2 c whole wheat flour
1 1/2 cups 2% milk
1 T sugar (substituted 1 T organic agave syrup)
1/2 t vanilla
1 t cinnamon
1/2 t nutmeg
6 eggs (substituted egg white substitute equivalent)
10 slices of fresh bread (used multi grain whole wheat) cut into 1" pieces
3 oz cream cheese (used reduced fat)
6 cups blueberries (used frozen from summer picking in NH)
1/2 cup toasted pecans
grease 9x13. blend all wet ingredients. add bread & stir
pour bread mixture into pan
top evenly w/ cream cheese, blueberries & pecans
cover & refrigerate up to 24 hours
heat oven to 400
bake 30 min

pour real maple syrup and enjoy!

this is a pretty standard brunch recipe for me, but in the past i would use country white bread. with trying to be better about eating i used a multi grain and it had caraway seeds...it was yummy, but that one seed would give you a zinger. next time i will look for a multi grain that was more oat/honey-ish...fornax?

crustless quiche
i wanted to use up some veggies & cheese, so i basically followed the crab quiche in the link...but tweaked it to be just spinach, tomato & goat cheese. i also used 1/2 egg white sub & 1/2 egg sub original. instead of parmesan on top, i just but a bit of goat on top.

again, this was yummy, but took a bit longer to cook then the directions...i added 15 more minutes, until the edges were brown.

well, these 2 dishes were a hit and the side of bacon was fantastic.

sunday night came around and i had not gone to the store or thought of lunches or dinners for this week, so i went into use up leftovers mode.

base for any creamy veggie soup - from ww
2 T light margarine or light butter
1 small onion - minced
2 med garlic cloves - minced
1 med yukon gold - finely chopped
saute all of above till soft
add veggie of choice chopped fine
add enough chicken broth to make veggies float
bring to a boil and then cover & simmer till veggies are very soft & tender
puree soup w/ immersion blender (if you don't have one, allow soup to cool & puree in food processor or blender.
return to pot & reheat
base to soup is 5 points - most veggies are 0 points, so it's a pretty yummy, low point soup option.

i used asparagus, red pepper & broccoli. i also crushed some parmesan, basil w/lemon wafers on top for some crunch & cheesy yumminess.

tonight for dinner i used up the rest of the sesame shrimp salad in a stir fry. i boiled some brown rice, put the stir fry shrimp & veggies on top and it was delish. i added some fresh lime juice, mint & cilantro on top and voila!

yum yum