Monte Cristo Sandwich

Adapted from: http://www.ourbestbites.com/2008/04/monte-cristo-sandwiches/

I had one of these in San Fransisco and it was AMAZING!!!

White sandwich bread

Thin sliced deli ham

Swiss cheese, sliced

butter

2 eggs

1 C milk

2T flour

Strawberry Jam (or raspberry works too)

Powdered sugar

optional: dijon mustard or maple syrup

Instructions:

Whisk flour and milk and then add in eggs and whisk until well-blended and place in a shallow dish.Now this isn’t rocket science- basically you want to put the cheese and the meat on the inside of the bread, then dip both sides of the sandwich in the egg/milk mix, then grill in a hot buttered skillet until the bread is browned and toasty and the cheese inside is melted.Sprinkle with powdered sugar and serve with Jam. Done.

However, I’ll tell you how I find it easiest to do.When I tried to build the sandwich first, and then dip it, it was hard to keep everything together and I had egg stuff dripping all over. Apparently I’m not as coordinated as Dawn is because that’s how she did it and it looked effortless!

Soo…I dip one side of one piece of bread in the egg mixture and place in a hot, buttered skillet. Then immediately build the sandwich on the bread in the pan, starting with the cheese on the bottom, then meat, then cheese again. (This way, the cheese melts and “glues” the sandwich together.) Then I dip one side of the 2nd piece of bread in the egg and place it on top (egg side out).

Let the sandwich sizzle for a few minutes until the bread on one side is nice and brown, and flip.

To serve, slice in half and sprinkle with powdered sugar.I like it served with the classic strawberry jam.I place a little bowl on the side, but you can just grab a knife and slather some on the inside too.When I had these at my friend’s house in addition to the jam, she also had maple syrup andDijonmustard (not to be eaten together- just to pick one or the other!)So it’s really up to you and your preference.

Spiced Carrot Waffles

Yield: Serves 3-4

ingredients:

1 1/4 c. all-purpose flour
1/2 c whole wheat flour
3 tsp. baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 eggs, divided
1 cup packed shredded carrot
1 3/4 c. milk
1/2 c. melted butter

directions:

Sift together dry ingredients in a large bowl. Combine egg yolks, milk, carrots and oil in a medium bowl; stir into dry ingredients. Beat whites in a separate smaller bowl until soft peaks form. Carefully fold whites into the batter, leaving a few fluffs.

Bake on hot waffle iron according to manufacturer's instructions.

Nat's Notes:
1. For buttermilk waffles, substitute 2 c. buttermilk for regular milk. Add ½ tsp baking soda and reduce baking powder to 2 tsp.

Adapted from http://www.perrysplate.com/2010/01/spiced-carrot-waffles.html

Cottage Cheese Pancakes

From:http://weelicious.com/2010/10/05/cottage-cheese-pancakes/

My kids had no idea these were loaded with cottage cheese. They were gobbled up.

Cottage Cheese Pancakes  (Makes 20-25 pancakes)

• Prep Time:5 minutes,
• Cook Time: 15 minutes,
• Total Time: 20 minutes,

Ingredients

• 3 eggs
• 1 cup cottage cheese
• 1 teaspoon vanilla extract
• 2 tablespoons honey or agave
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter, oil or oil spray

Preparation

1. 1. Place the first 4 ingredients in a bowl and whisk.
2. 2. In a separate bowl whisk the dry ingredients.
3. 3. Pour the dry mixture into the wet mixture and stir until just combined.
4. 4. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. 5. Cook for 2 minutes on each side or until pancakes are set and golden.
6. 6. Serve.
7. *To Freeze: Let pancakes come to room temperature, place in a ziploc bag, label and freeze up to 3 months.

Chocolate peanut butter smoothie

Chocolate Peanut Butter –  2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice. 320 calories total.

Yummy breakfast. Everyone loved it! It was super easy too.

From http://bacontimewiththehungryhypo.blogspot.com

Ingredients:

1 can of crescents 8count (we use reduced fat)5 large eggs (we use cholesterol fat free egg product)1 cup of shredded Colby and monterey jack cheese (we use 2% reduced fat cheese)8 slices of fully cooked bacon (I buy the bacon that is fully cooked from the store)
 

Preheat oven to 375 F degrees.  Scramble your eggs on stove top.  Lay out crescents
on a parchment lined pizza pan as shown above.

 

Add your cooked bacon.

Add about 1/3 of your cheese.

 

Add your eggs and a third more of your cheese and fold crescents over.

 

Add  the rest of your cheese to the top and bake for 17 minutes or until crescents are done
and golden brown.





Serve hot, I recommend garnishing with fresh salsa and some chopped parsley.

  

Pineapple green smoothie

1/2 can of pineapple with 1/2 the juice
a ton of fresh spinach
1 banana
agave
chia seed/flax seed
ice

Easy cheesy biscuit pull aparts

Easy Cheesy Bacon Biscuit Pull-Aparts

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup Smithfield cooked, crumbled bacon
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.