Indulgence no longer has to feel guilty. Go ahead, treat yourself!
This is both a breakfast and a main dish recipe. It is ridiculously high in calories and fat and I very seldom make it this way. But here it is. Usually if I want Chicken Fried Steak for breakfast I just get it at Cracker Barrel. I probably eat this less than once a year and more like once every several years, but I do love it.
I do have a healthier version of CHicken Fried Steak in the main dish thread I think. If not, ask and I can post it.
Braggin' Rights Chicken Fried Steak
Two lb round steak sliced 1/2 inch-thick and twice-tenderized (the program won't let me put the number two in here without indenting the thing)2 c all-purpose flour 2 t baking powder 1 t baking soda 1 t fresh ground black pepper 3/4 t salt 1 1/2 c buttermilk 1 lg egg 1 T hot red pepper sauce 2 garlic cloves, minced Crisco for deep frying
CLASSIC CREAM GRAVY (I did not use this-I used Morrisons Country Peppered Gravy and water--used part of an institutional size pack from Sams Club)1/4 c pan drippings 3 T flour 2 c evaporated milk 1 c unsalted beef stock 1/2 t fresh ground black pepper Salt to taste Cut steak into 4 equal portions. Pound until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin. Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees. Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy. CLASSIC CREAM GRAVY (Preparation): Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
I am having trouble finding the recipe for coffee cake from Healthy Homestyle Cooking and of course the oatmeal recipe...I will have to add those later. DOn't have time to go digging through my cookbook cabinet right now...but this should be a good start. I have a lot of recipes in my try pile as well but I don't try as many breakfast recipes as I probably should.
Here is the 5 point WW breakfast muffin sandwich I make. I got it from a WW thread but it was 4 points. Added the cheese so now it is 5 points.
WW Breakfast Muffin
For each sandwich:
Lite English Muffin, toasted (1 pt) (I use whole grain if I can get it--usually use THomas lite honey wheat)
1 egg, fried in a non-stick pan (2 pts.)
1 slice of Canadian bacon (1 pt)
1 slice reduced fat or WW cheese
top the muffin with egg, canadian bacon and cheese and put the top on the muffin and eat it..
I think no one has tried the cold oatmeal ( I know it sounds weird) but I am going to put it in the breakfast thread. It is a favoriate of our and very filling. This is 1 serving, when I make it for more than 1 person I sit out the bowls and make each one. Because for the men I add more fruit so they will have more. This was in a Prevention cook book.
1/2 cup dry oatmeal (I use old fashioned rolled oats, other was)
Pour enough very hot water on oatmeal, just to cover. Let sit until softened, then start adding fruit. Some blueberries, 1/4 apple,crisp, chopped,1/4 banana, 3/4/5 strawberries,, few grapes cut in 1/2, 3 or 4 peach slices. If fruit is in season that is what I use, but frozen is okay. I also add some walnuts that I have broken in pieces. Stir all together. Some time it needs sugar or sweetener. I make this the night before and let is sit in frig.
Cream Cheese Cinnaomon Toast
Two slices thin bread, very lightly toast. Spray one side of each piece, with butter spray, like can't believe it's not butter, sprinkle with cinnamon sugar mixture and let sit for a few minutes so it will stick to bread. Put bread on foil,cinnamon side down, and spread with low fat cream cheese,softened, that you have sweetened with sugar or sweetener. I use about1 tbsp WW cream cheese. Put the 2 pieces of bread together,cinnamon side out and bake in oven until brown and toasty, I turn it over when it starts to brown a little.
This was in a TOH magazine years ago, but she used butter on the bread and full fat cream cheese. If I have this for breakfast I usually have some sort of protein first, it doesn't stay with me, but it is good.
Dusta, thanks for adding the recipes. I bet I would like the cold oatmeal one in the summer. The other one sounds good too.
This is kind os a weird one, but it is delicious. It does use a couple of products that are kind of strange and not sure what a good substitution would be for them and I am not trying to promote this place either. Some of their stuff is good, but it is all on the expensive side, so if you can think of any substitutions. You could probably sub the vanilla protein individual shake mix for another type. Just not sure what to do about the peach fiber drink thing. Guess you could just leave it out. I need to make some more of these. They are really good.
Advocare Power Muffins (makes 24)
(this is the amount I use to make 24 muffins, half of the original amounts Judy gave me --Judy is the lady at church I get some of this stuff from.
1 c. oat flour (grind up dry oats in food processor)--original recipe called for whole wheat flour, Judy is the one who changed it to oat flour to make it gluten free
1 Advocare Vanilla Meal Replacement shake pouch (or if you want more protein, you can use Muscle Gain (vanilla flavor ) instead--1 pouch of muscle gain or 2-3 scoops
3/4 c. flaxseed meal--what you have should work just fine--I just grind up flaxseed
1/4 c. oat bran
3 Advocare Peaches and Cream Fiber Drink pouches (I really have no clue what the replacement would be for this at all, but I guess you could just leave it out and maybe add some fresh peaches chopped up)
1 cup splenda brand sweetener (I used the half splenda half brown sugar thing the last time and only used 1/2 cup--the first time I used 1 cup Splenda)
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 1/2 c. shredded organic carrots (I just used the baby carrots from Costco)
2 1/2 unpeeled organic apples, grated (I did not use)
1 c. organic blueberries (or just frozen blueberries, mine are organic frozen ones I got at costco)
1 c. coarsely chopped pecans, toasted in preheated 350 degree oven on cookie sheet for 10 minutes--cool before adding to recipe--I have been using walnuts rather than pecans and not toasting them
3/4 c. 1% milk (Judy uses vanilla soy milk)
2 eggs, beaten
1 t. pure vanilla extract
Mix together all dry ingredients in a large bowl. Stir in carrots, apples (if using), raisins, and pecans. In a separate bowl, combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until moistened. Fold in blueberries here. If you beat them in before that or don't fold them, the muffins will be blue, but still taste fine. Fill muffin cups 3/4 full. Bake at 350 15 to 20 minutes. Mine take closer to 20 minutes. To make them with these proportions, I get 24 regular size muffins, so nutrition info would be slightly less per muffin. Here is the nutrition info for making 21 muffins from it. Each muffin has 110 calories, 6 g fat, 13 g carb, 4 g protein, 4.5 g fiber (using oat flour and vanilla meal replacement shake)
This one was pretty good, but I had some issues with it. One being that the calorie count seems too low for eating 1/8 of a 9 x 13 pan if you could even eat that much. This is a very heavy and filling casserole.I think I need to put this in Mastercook and see what it says the calorie count is. I would thing 12 servings would be closer to a usual amount.
This one had a couple of issues. One was I used the wrong kind of hashbrowns (the cubes, not the shreds) and didn't drain them thoroughly after thawing them out. Second, much as I like potatoes, this was overkill on the potatoes. Half that amount would be plenty. Third, not sure if it was because of the hashbrowns maybe not being well drained enough or not draining the peppers and onions, but this thing took over 1 hour to get done in the middle.That being said it tasted fine although it was a bit on the heavy side because of all the potatoes. It could have used more salt and pepper. I didn't have dillweed so didn't use that. I would like to try this with ham cubes or Canadian bacon. The bacon was good but I had trouble finding it in all those potatoes (LOL).
Makeover Sunday Brunch Casserole (Healthy Cooking Oct/Nov 2009)6 bacon strips1 small onion, chopped1 small green pepper, chopped1 teaspoon canola oil2 cartons (8 ounces each) egg substitute4 eggs1 cup fat-free milk4 cups frozen shredded hash brown potatoes, thawed1 cup (4 ounces) shredded reduced-fat cheddar cheese3/4 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dill weed DirectionsIn a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside. In the same skillet, saute onion and green pepper in oil until tender; remove with a slotted spoon. In a large bowl, whisk the egg substitute, eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings. Nutrition Facts: 1 piece equals 181 calories, 8 g fat (3 g saturated fat), 122 mg cholesterol, 591 mg sodium, 11 g carbohydrate, 1 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.Makeover Sunday Brunch Casserole published in Healthy Cooking October/November 2009, p20
We had this last night for supper- it is great. It would be great for B'fast or Brunch also! Enjoy!
Spinach Tomato Fritatta
The cheese I used had 90 cal. per 1/4 cup- if using a lower-fat cheese, your calories will be lower per serving)
I am going to use fresh tomatoes when they are in season(going to seed, dice and add basil- then add to the fritatta as directed)
Spray glass pie plate with cooking spray. Preheat oven to 450 degrees. Spread potatoes onto paper towels to get out excess moisture, then put in bottom and sides of pie pan. Spray generously with cooking spray so the crust will brown- bake for 25 minutes. Take potato crust from oven. Lower temperature to 350. Then layer cheese, spinach, and diced tomatoes over crust. Whisk together eggs, milk, salt & pepper, pour over the layers. Bake for 25 minutes at 350 until knife inserted in center comes out clean. I broiled for a little while- the center was not set but the broiling took care of that. Enjoy...
If making 8 servings- the calories are appox. 160 cal. per serving...but lets get real unless you are having a lot of other sides with the meal- you will eat about 1/4 of the fritatta. It is not a really heavy frittata.
If making 4 generous servings- 312 cal. per serving.
We had this served with lemon poppyseed muffins and bacon. I was planning on having a salad but changed my mind. :) Bacon could be added to the fritatta as well to add more protein.
The original recipe came from a Kroger booklet and they used so many different things that it is not even the same recipe- one being putting a ton (1/3 cup)of melted butter on the crust before baking - so it is healthified a bit there. They called for ham(1 cup diced) diced onion& green pepper(1/4 cup each), and jalapeno pepper(finely diced) and cheddar cheese. If you do their version, you are on your own calorie wise. LOL I just tallied up my version. They called it a hashbrown potato quiche. :)
Also, I think it would be wonderful with asparagus, zucchini and other spring veggies- go wild- and enjoy! I would flash steam the asparagus some first. I would saute' the zucchini a little in olive oil first. A little healthy fat is a good thing. :)
I think I should have thawed more potatoes. I measured them frozen and don't think I had quite 3 cups, so may thaw a cup more next time just to make sure. The crust shrunk just a little but it still worked out fine- the egg mixture kinda hid it at the top, but it was still all good and it cut beautifully. Melts in your mouth. Yum!
I will be making it again and again- but probably not quite the same everytime!
It's better to look back on life and say: "I can't believe I did that." than to look back and say: "I wish I did that."
I am posting this here because JMHO this is not a true cheesecake. It is a variation of a cheese danish. FIrst of all, this has to have time to cool first, so I would recommend making it the night before and cooling it, then chilling it in frig. Secondly, This is somewhat my makeover version. In my opinion, it would be better fat and calorie wise and still taste great if instead of making the butter/sugar/cinnamon mixture the way they called for it you would melt maybe 2 T. of butter, brush that on top, then sprinkle with cinnamon sugar and drizzle with honey. But if you want to do the butter/sugar/cinnamon mixture thing, I would recommend cutting the amounts in half. That was an awful lot of sugar and butter mixture and none of use probably need that much fat and sugar. It is really good though provided that you let it completely cool for a few hours. It was really sweet when I ate it still warm. It needs time to blend flavors and for the butter mixture to soak in.
. Mexican Sopapilla Cheesecake-Katemarie2 (8 ounce) packages cream cheese, softened (I used light cream cheese)1 cup white sugar1 teaspoon Mexican vanilla extract (I used regular pure vanilla)2 (8 ounce) cans refrigerated crescent rolls (I used reduced fat ones)3/4 cup white sugar (I will use half next time)1 teaspoon ground cinnamon (I will use half next time)1/2 cup butter, room temperature (I will use 1/2 or 1/4 next time)1/4 cup honey (I omitted)--at the end after I went to store I did drizzle some on, but doubt that it was a whole 1/4 cup. Preheat an oven to 350 degrees.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth and set asideUnroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Sprinkle the mixture over the top of the cheesecake.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 - 40 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares
This is my breakfast. I am having it with the leftover maple bacon and sugar free syrup. I premixed the dry stuff so it would be easy to make.
Nutrition Facts: 2 pancakes equals 221 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 327 mg sodium, 41 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
looking for recipes - bump
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