Baked French Toast Casserole
With Maple Syrup
|
Nutritional Information |
|||
|
Serving size: |
|
Fiber (grams): |
4.6 |
|
Number of servings: |
6 |
Calories: |
301 |
|
Points per serving: |
6 |
Fat (grams): |
7.2 |
|
Ingredients |
||
|
1 jar (28 oz) spaghetti sauce |
|
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell peppers |
|
6 uncooked lasagna noodles |
|
|
|
1 container (15 oz) fat-free ricotta cheese |
|
|
|
1 package (8 oz) shredded low-fat mozzarella cheese |
|
|
1.
Preheat oven to 375®F. Spray 11x7-inch baking dish with non-stick
cooking spray. Spread 1/3 of the sauce
on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of ricotta
cheese and vegetables, and ½ of mozzarella cheese, then remaining noodles in a
single layer. Spread evenly with
remaining sauce.
2. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
|
Nutritional Information |
|||
|
Serving size: |
|
Fiber (grams): |
0 |
|
Number of servings: |
4 |
Calories: |
161 |
|
Points per serving: |
3 |
Fat (grams): |
3 |
|
Ingredients |
||
|
¼ cup grated Parmesan cheese |
|
2 tablespoons Italian-style dried bread crumbs |
|
1/8 teaspoon paprika |
|
|
|
4 (4-oz) skinless, boneless chicken breasts |
|
|
1.
Preheat oven to 400®F. In resealable
plastic bag, combine cheese, crumbs, and paprika; shake well.
2. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet; bake until chicken is cooked through, 20-25 minutes.
|
Nutritional Information |
|||
|
Serving size: |
1 cup |
Fiber (grams): |
|
|
Number of servings: |
|
Calories: |
|
|
Points per serving: |
2 |
Fat (grams): |
|
|
Ingredients |
||
|
1 lb. ground beef |
|
1 onion, chopped |
|
3 cans of beans (can be pinto, kidney, chili, black, etc. Drain kidney beans, others leave undrained) |
|
1 can corn, undrained |
|
|
1 can diced tomatoes, undrained |
|
|
|
1 can chopped mild green chilies, undrained |
|
|
1 pkg. Hidden Valley Ranch buttermilk dressing mix, dry |
|
1 pkg. taco seasoning mix, dry |
|
|
1 small (8oz) can tomato sauce |
|
1.
Brown beef and onion,
drain well.
2.
Put all ingredients into crock pot and cook on
low all day.
3. May add a little water if too thick. Excellent with cornbread.
|
Nutritional Information |
|||
|
Serving size: |
|
Fiber (grams): |
|
|
Number of servings: |
6-8 |
Calories: |
|
|
Points per serving: |
|
Fat (grams): |
|
|
Ingredients |
||
|
1 loaf French bread (13 to 16 ounces) |
|
8 large eggs |
|
2 cups half-and-half |
|
1 cup milk |
|
2 tablespoons granulated sugar |
|
1 teaspoon vanilla extract |
|
¼ teaspoon ground cinnamon |
|
¼ teaspoon ground nutmeg |
|
Dash salt |
|
Praline topping, recipe follows |
|
Maple syrup |
|
|
1.
Slice French bread into 20 slices, 1-inch each.
2.
Arrange slices in a generously buttered
9x13-inch flat baking disk in 2 rows, overlapping the slices.
3.
In a large bowl, combine the eggs,
half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a
rotary beater or whisk until blended but not too bubbly.
4.
Pour mixture over the bread slices, making sure
all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the
slices.
5.
Cover with foil and refrigerate overnight.
6.
The next day, preheat oven to 350®F.
7.
Spread praline topping evenly over the bread and
bake for 40 minutes, until puffed and lightly golden.
8. Serve with maple syrup.
|
Ingredients (Praline Topping) |
||
|
½ pound (2 sticks) butter |
|
1 cup packed light brown sugar |
|
1 cup chopped pecans |
|
2 tablespoons light corn syrup |
|
½ teaspoon ground cinnamon |
|
½ teaspoon ground nutmeg |
1. Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
|
Nutritional Information |
|||
|
Serving size: |
|
Fiber (grams): |
|
|
Number of servings: |
|
Calories: |
|
|
Points per serving: |
|
Fat (grams): |
|
|
Ingredients |
||
|
1 Swiss or Milk Chocolate cake mix |
|
1 bottle caramel ice cream topping |
|
1 8-oz. creamy Cool Whip |
|
4 large Butterfingers bars, crumbled |
1.
Follow directions and make cake.
2.
Make holes in cake with wooden spoon
handle. Fill holes with caramel
topping. Use entire bottle.
3.
Top with Cool Whip and crumbled Butterfingers.
4. Keep refrigerated.
|
Nutritional Information |
|||
|
Serving size: |
1 |
Fiber (grams): |
|
|
Number of servings: |
8 |
Calories: |
|
|
Points per serving: |
1 |
Fat (grams): |
|
|
Ingredients |
||
|
1 1.55 oz Hershey Bar |
|
¼-cup reduced fat peanut butter (crunchy is best |
|
1 cup General Mills Fiber One Cereal |
|
|
1.
Microwave chocolate bar with peanut butter in a
medium sized bowl for 30 seconds.
2.
Stir and microwave an additional 30 seconds.
3.
Remove from microwave and stir.
4.
Stir in cereal.
5.
Spoon 8 stacks onto waxed paper lined cookie
sheet.
6.
Freeze for at least 30 minutes.
7. Store in the refrigerator.