So I'm not usually a huge breakfast lover. I love my coffee and that's about it. Since I've decided to get serious about getting to a healthy weight and toning my middle aged body, I've had to seriously change how I view food. (Believe me, it's not easy.) I love food. I like to eat food. Food is sometimes how I comfort myself which is likely why my body looks the way it does. Anyway, this is my new breakfast routine. I may switch it up a little bit here and there, but it seems to be the perfect fit for me. (And it helps that all the ingredients are things that I always have on hand.)
Breakfast Blend
1/2 c. Stonyfield Farm lowfat French Vanilla Yogurt
1/2 c. Wyman's Frozen Wild Blueberries
2 Tbsp. toasted wheat germ
1/2 c. cereal (cheerios, rice crispies, etc. - even homemade granola is yummy)
Blend all ingredients in a bowl. Eat & enjoy!
Because I eat this while the blueberries are still frozen, it seems more like some kind of icy, creamy treat than a meal. I'm sure you could blend it up and make it into a smoothie as well if that is more your thing. In any case, it sure is yummy.
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Friday, May 27, 2011
Tuesday, July 13, 2010
Blueberry Cheese French Toast Casserole
Now that we have a green light to eat well cooked eggs for number Six (and must continually keep them in her diet), I have begun to try different french toast & egg casseroles.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
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