Cinnamon French Toast Bowl-a-Rama
You’ll Need: bowl, large microwave-safe mug, nonstick spray Prep: 10 minutes Cook: 5 minutes
Per serving (entire recipe): 228 calories, 3g fat, 671mg sodium, 31g carbs, 6g fiber, 6g sugars, 21.5g protein
2 tsp.coffee-mate sugar free French Vanilla powdered creamer
2 Tbsp. fat-free cream cheese, room temperature
¾ tsp. cinnamon
¼ tsp. vanilla extract
2 no-calorie sweetener packets
½ cup fat-free liquid egg substitute
2 slices light white bread
¼ cup fat free Reddi-wip
1 Tbsp. sugar-free pancake syrup
Combine powdered creamer with ¼ cup hot water in a bowl, and stir to dissolve. Add cream cheese, cinnamon, vanilla extract, and sweetener, and stir vigorously until mixture is mostly uniform and free of lumps. Add egg substitute and stir. Set aside.
Toast bread and tear into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes and top with the vanilla-egg mixture. If needed, stir gently to ensure bread is thoroughly soaked.
Microwave for 2 to 2½ minutes, until just set. Allow to cool slightly.
Fluff mixture gently with a fork. Top with Reddi-wip and drizzle with syrup. Enjoy!
Stuffed Chicken Cordon Bleu
You’ll Need: large sealable plastic bag, meat mallet or a heavy can, toothpicks, baking pan, nonstick spray, aluminum foil
Prep: 10 minutes Cook: 35 minutes
Per serving (entire recipe): 222 calories, 4.5g fat, 692mg sodium, 2g carbs, 0g fiber, 1g sugars, 40g protein
One 5-ounce raw boneless skinless lean chicken breast cutlet
Salt and black pepper, to taste
1 wedge the Laughing Cow Light Original Swiss cheese
1 ounce (about 2 slices) 97 to 98% fat-free ham
Preheat oven to 350 degrees.
Place chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat mallet or a heavy can, carefully pound chicken until it is about ¼-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.
Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it’s square), tightly roll up the chicken breast cutlet, and secure with toothpicks. Place chicken roll in a baking pan sprayed with nonstick spray, and then cover the pan with foil.
Bake in the oven for 20 minutes.
Carefully remove the foil. Continue to bake, uncovered, for an additional 15 minutes, or until chicken is cooked through.
Remove toothpicks and enjoy!
Yields: 1 serving
Holy moly cannoli cones
1 cup plus 2 Tbsp. fat-free ricotta cheese
2⁄3 cup Cool Whip free, thawed
2½ Tbsp. Splenda no calorie sweetener (granulated)
1 Tbsp. sugar-free fat-free vanilla instant pudding mix
1 Tbsp. powdered sugar
2 Tbsp. mini semi-sweet chocolate chips, divided
6 sugar cones (like the kind by Keebler)
Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips.
Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
Eat and enjoy!
Yields: 6 servings