Breakfast: An Oldie but a goodie

When my husband first visited me back in Rimouski, Canada, I didn't want to admit that I couldn't cook anything. So, I pretended to know what I was doing. One thing I could do fairly safely is boiling eggs. So for breakfast I proudly served him a version of this.

I just recently rediscovered my super breakfast and reworked it a little. I like to have this with an orange as "dessert". Here's what it looks like:

"Mushed-up egg" half sandwich
2 servings, 5P+/serving

Ingredients
2 soft boiled eggs*
2 slices, Canadian bacon, chopped up
2 light english muffins, halved
salt & pepper

Mash the egg in a bowl, add the chopped (the smaller pieces the better) Canadian bacon to the egg. Add salt and pepper to taste.

Spread 1/4 of the mixture over each half English muffin.

You could easily mince vegetables in there, leftover cooked veggies, whatever you want to add. It's also good with a little cumin, or curry powder even. Have fun!

*Bring the water to a boil, carefully add egg, boil for about 6 minutes. The white should be all cooked, but the yolk still very mushy. I would not cook soft boiled egg too far ahead of time, though hard boiled eggs last for days.

Not all meals you eat have to be fuffy and complicated!

Be good n stuff!

Pineapple Guava Bread

Last year my friend gave me a few Pineapple Guavas to taste and I thought they were great, so this year when she offered to give me some I jumped at the chance. Well, I got a lot of them! 

 This is what I had leftover fruits after my cooking attack today!

After a few minutes of "what on earth am I gonna do with this?" I looked online for ideas. In a forum somebody mentioned using this in a bread instead of bananas. Now I had been meaning to make my banana bread for a while, so here we go! Now the original recipe is from Cooking Light (November 2007 I believe) but I thought that version was still a little too fatty, so I played with the butter vs apple juice content and the spices until I got it to where I wanted it. So I believe I changed it around enough to where it's mine... that's my story and I'm sticking to it!

This time around, I changed the fruit, I doubled the recipe, and I added chopped up crystallized ginger. I was alone at home when I made this, so my hands were too dirty to take pictures of the process, but the sun was hitting my kitchen this afternoon so I'm purty proud of my "after" pictures! Here's the recipe!

This is Bread #1 right out of the oven 

Pineapple Guava Bread
Makes 2 Bread
Per Bread: 8 servings*, 4 pts/serving

Ingredients
1/2 cup Splenda
1/2 cup bron sugar
1/4 Cup butter
6 TBSP Apple Sauce unsweetened
1 cup egg beater
3 cup, white flour
2 tsp baking soda
1 1/2 teaspoon salt
1 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup fat free vanilla yogurt
2 cup pineapple Guava, chopped
2 TBSP crystallized ginger, chopped small
1/2 tsp vanilla extract
Cooking spray
Nutmeg (whole for grating)

1- Preheat over at 350F

2- Place sugar and butter in a large bowl, beat with a mixer at medium speed until well mixed, add apple sauce and beat a little more. Add eggs beater slowly while mixing well.

3- Sift flour and baking soda and spices together and add to the wet mixture alternating with the yogurt. You want to start and finish with the flour. Do not over-mix! The more you mix, the denser it will be.

4- Fold in the pineapple guava, ginger, and vanilla extract and pour the whole thing in 2 9X5 inch pan that you pre-sprayed with cooking spray. Grate nutmeg on top before putting in the oven.

5- Bake for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool 8-10 minutes in the pan, then remove to a wire rack and cool completely.

*The original recipe was 10 serving per bread which would be 3 pts here. To me those slices are too thin. I want a REAL slice!

Source: Adapted (a lot) from Cooking Light Annual Recipes 2007 p. 407 (November 2007) 

This is Bread #2 right out of the oven!

So once it was completely cooled, I wrapped one of the bread in plastic, then foil, then plastic again just to be sure, and put it in the freezer. the other one is waiting for my husband to be tasted. I know better than start without him, there'd be none left by the time he makes it home!!

Half of the leftover fruits got peeled and diced, frozen on a cookie sheet and then "zipploc-ed" for future smoothies. The other half will be eaten tomorrow.

Soooo, if anybody has more of those to share, I'm in!! :o) I'll come back and comment on the taste once I have actually tasted it! ;op

Added Note: After tasting it, both my husband and I think it's absolutely a winner! Thankfully I froze one of them already!

Be good n stuff!

Peach and Ginger Crepes

We recently moved our dinning table closer to the window, and on beautiful mornings, the sun hits right on our table as we sit there having breakfast. It's sort of a magical thing when we have time to just sit and enjoy the morning together. On the weekend we like to indulge a little bit and sometimes we go hunting for different breakfast that does not include eggs or oatmeal. :o)

This recipe is one of those "special breakfast" recipe that we don't do too often, but that is so delicious, that we keep it in reserve "just in case". Thing is, it's easy and quick enough to be an every day recipe and it's not THAT high in P+ really, I did add some FF cool whip to it, because I was feeling fuffy!

Peach and Ginger Crepes
4 servings, 4P+/serving

Ingredients
4 ripe peaches, about 1 1/2 pound, halved, pitted, chopped
2 TBSP granulated sugar
2 TBSP chopped candied ginger
2 tsp lemon juice
4, 7inches, ready-to-use crepes
2 tsp confectioners' sugar

Combine the peaches, granulated sugar, ginger, and lemon juice in a medium bol; let stand 10 minutes.

Place 1/4 of the mixture in the center of each crepe; roll up to enclose the filling. Place each filled crepe, seam side down, in the middle of a breakfast plate. Sprinkle with confectioners' sugar.

Source: Mix it Match It cookbook, Weight Watchers 2007, Breakfast section.