Coz’s French Toast Strips

french toast

Sexy strips du toast a la francais. Oui oui!

I know I said that last week was “breakfast week” and then I posted only one breakfast recipe before socking you in the face with some lamb stock. How very rude of me. I should have given you at least ONE other breakfast dish! I’ll make up for that now.

Jess is utterly fantastical at breakfast food. I’ve mentioned before how she used to lure me out of my slumber with hot breakfast sandwiches and fresh coffee. These days, she’s been doing it with french toast sticks. I’m not complaining.

I don’t even remember the last time I had french toast at a restaurant. It’s just something that’s so easy to make at home that it seems silly to overpay for unhealthy versions of it at a local chain. I’ve seen some of the stats for restaurant french toast. SCARY. The Strawberry Banana French Toast at IHOP tops out at 1060 calories! That’s around 28-30 PP? FOR BREAKFAST?!?! Noooo thank you. In the Original Pancake House’s Sourdough French Toast, one plate is 1250 calories. Sweet Jesus! I feel like a clogged an artery just reading about it.

Well, this french toast is absolutely delicious and will NOT clog your arteries. It tops out below 250 calories and is sure to leave you satisfied. You can even put some slices of fresh strawberry and banana on it AND a dollop of Cool Whip Free and you won’t even be adding on any extra points. Take THAT, food chains!

french toast

Basking in the sunlight for a photo shoot before ending up in mah belly

Coz’s French Toast Strips
Servings: 2 (8 strips total)
PointsPlus per Serving: 6


  • 4 slices of your favorite 2 PP bread (I use Meijer Organics Multigrain), 9 PP
  • 1 egg, 2 PP
  • 2 egg whites, 1 PP
  • 1 tbsp soy milk
  • 1/2 tsp vanilla extract
  • cooking spray


1. Whisk together all ingredients except the bread in a large bowl (because you need the space on the bottom to fit a slice of bread). Get a non-stick skillet or panini pan heated up to right above medium low.

2. Dip your first piece of bread into the mixture and let it sit for a minute to soak up the flavor. Spray the pan with cooking spray and then put bread on. Cook about 1 minute each side. Repeat with other remaining slices. Cut each finished slice into four strips. Top with some sugar-free syrup (around 1 PP per 1/4 cup) and a sprinkle of powdered sugar or coconut flakes and enjoy!

Perfect Vegan Biscuits

AAAHHH!!! VEGAN BISCUITS!!! I think I just peed my pants in excitement.

I went to Ruby Tuesdays with Jess the other night and had a sad little moment eating my salad while she enjoyed a couple of their cheddar garlic biscuits. Now I can make my own and eat them all! Can you tell I’m excited?


Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.

Garden Herb Biscuits

2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh…

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Angela’s Nut Bread

I once posted a family recipe on this blog. WON’T MAKE THAT MISTAKE AGAIN. Lord! I thought I was gonna lose my fingers one at a time to my Aunts. So, when I made my Great-Grandma’s nut bread on St. Patty’s Day and thought to myself that I wanted to share it, I nixed that notion and decided to re-work it so that I would have an original nut bread recipe to share!

You know what? I think I enjoyed this version even more. It’s lower in PP and calories and has a bit of a lighter texture to it. I’ll probably make a loaf of it every week so that I can slice off a couple pieces each day to enjoy for breakfast and a snack! And for all those people who have dairy or yeast allergies/sensitivities, this bread is perfect for you.

Beautiful photo taken by my very talented Fiance!

Angela’s Nut Bread (inspired by my Great-Grandma’s Nut Bread)
Servings: 12
PointsPlus Per Serving: 4


  • 1 cup white cake flour, 13 PP (or all-purpose white, but it’s denser, so the bread will be too)
  • 1 cup white whole wheat flour, 11 PP
  • 1/2 cup white sugar, 11 PP
  • 1 pinch salt
  • 4 tsp baking soda, 1 PP
  • 1/3 cup chopped walnuts, 8 PP
  • 1/3 cup golden raisins, 4 PP
  • 1/4 cup diced dried apricot, 2 PP (optional)
  • 1 cup vanilla almond milk, 2 PP (skim milk works fine if you don’t buy almond milk)

And the sexy inside view.

1. Preheat oven to 350.

2. Mix all ingredients in a bowl until well combined. Spray a loaf pan with cooking spray all until well coated and then pour the mixture inside. Let sit 10 minutes before putting into the oven.

3. Bake for 1 hour. If you’d like to give it a nice shiny look on top, take the bread out when there’s only 10 minutes left to bake, rub some light butter over top (or fake butter or canola oil) and then put it back in for the last 10 minutes. Best served warm with a little butter or peanut butter spread on top!

Now, when I make bread like this, my way of controlling portion sizes is to make little notch marks with a knife along one edge of the bread.  Thank GOD I do this too otherwise I’d be eating 2-3 servings at a time without knowing it!  If you struggle with figuring out how much bread to slice off a tasty homemade loaf, you should probably try out this technique.

Oh, one more thing.  I actually tracked every morsel that went into my mouth for an entire week!  WOOT WOOT!  Now, I’m on to week two of tracking and I started the day off with a slice of this fantastical stuff, a blueberry yogurt, a banana and a glass of vanilla almond milk.  It’s gonna be a good week, I can feel it :)

Banana-Applesauce Bread

Fresh from the oven!

Let me start off by apologizing for the lack of blogging in the past week. I’ve been working late and haven’t gotten around to blogging! But I am making up for it now with a DELICIOUS recipe! (And then tomorrow I’ll blog about the 5K.)

When my parents came up this weekend, they decided to bring with them some VERY ripe bananas. I think their logic was, “Josh (one of my Aunt’s sons) will eat them.” Which would have made sense about FIVE years ago when he was a toddler that could eat three bananas in one sitting. But now he’s a grown boy who likes other foods too, so they didn’t get touched by anyone on Friday!

The perfect Banana Bread cleavage :)

Of course, I made a LOT of food; Saucy Italian Chicken, Savory Marinated Chicken, Southwestern Black Bean Salad, Summer Pineapple Bundt Cake and Individual Chocolate Peanut Butter Mousse Pies. Plus we had potato salad, chips, cheese and crackers and lots to drink. Who’s gonna eat a banana with spots when all THAT is in front of your face? NOT ME. Not Josh. Soooo, I was left with a bunch of bananas turning into a work of impressionist art.

I’ve been wanting to make banana bread for a while now, but we always ended up eating all our bananas before they had a chance to go bad. So, when I woke up on Sunday with some time to kill since my girlfriend had gone for a run in the park, I decided to make use of the bananas before they died a miserable death and turned them into this wonderful, moist banana bread!

The recipe comes from my WW New Complete Cookbook. I followed it exactly and I couldn’t be more pleased. Definitely one of the tastiest banana breads I’ve had. The ONLY way this could get any better would be to add 1/2 cup of chocolate chips (which brings the PP value to 8 per serving since the chocolate chips are 12 PP per half cup). But the chocolate isn’t necessary. Maybe a little bit of Nutella spread on a slice would do the trick too! Yummy yum yum.

Banana-Applesauce Bread
Servings: 12
PointsPlus Per Serving: 7
Calories Per Serving: 255


  • 1 1/4 cups all-purpose flour, 13 PP
  • 1 cup whole wheat flour, 10 PP
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 very ripe small bananas, 16 PP (since they’re not in their natural form)
  • 1 cup sugar, 22 PP
  • 1/2 cup fat-free egg substitute (or 1 egg plus 2 whites), 3 PP
  • 1/3 cup canola oil, 19 PP
  • 1/4 cup applesauce
  • 1 tsp vanilla extract

Please refrain from trying to sniff your computer monitor. This is not smell-o-vision.

1. Preheat oven to 350. Spray 5×9 inch loaf pan with nonstick spray; dust with flour, shaking out excess.

2. Whisk all-purpose flour, whole wheat flour, baking soda, and salt in medium bowl.

3. Mash bananas in large bowl; whisk in sugar, egg, oil, applesauce and vanilla until blended. Add banana mixture to flour mixture, stirring just until flour mixture is moistened (do not over-mix). Scrape batter into prepared pan and spread evenly.

4. Bake until deep golden brown and toothpick inserted into center of bread comes out clean, about 1 hour 15 minutes. Let cool in pan on wire rack 10 minutes. Remove bread from pan and let cool completely on rack.

Since you’re all probably good at resisting to eat the whole loaf in one sitting, I can tell you that the best way to keep this fresh the longest is to put it in a big ziploc bag and keep in on the counter.  Just slice off a piece and nuke it for 35 seconds and spread a little bit of light butter on it for a most excellent recap of when you ate your first slice!

Homemade Corn Tortillas

Never in my life had I ever thought of making my own tortillas.  Then I opened up my fabulous Cooking Light cookbook and saw an easy recipe!  So I ran out and bought masa harina and gave it a try!  They didn’t turn out perfectly round, but they did turn out really tasty.  AND they didn’t break apart when I stuffed them with cheese, crumbled meat, tomatoes, lettuce, grilled zucchini, sour cream and hot sauce.  Awesome.

I highly suggest you try this recipe.  If you find you REALLY enjoy making your own tortillas, go out and buy a tortilla press!  If you don’t want to buy a press, wrap a cutting board in plastic wrap to use rather than trying to flatten them out between two loose pieces of plastic wrap.  Either way, they’re going to be great.

Tortilla goodness!

Fresh off the skillet

Homemade Corn Tortillas
Servings: 8
PointsPlus Per Serving: 2


  • 1 1/2 cups masa harina, 16 PP
  • 1 1/8 cup water
  • 1/2 tsp salt

1. Combine all ingredients in a bowl with a spoon. Knead 30 seconds on a lightly floured surface. Cover, let stand 15 minutes.

2. Divide dough into 8 equal portions; shape each portion into a ball. Place one ball between 2 sheets of heavy duty plastic wrap (cover remaining balls to prevent drying). Take a rolling pin and roll the dough out into a circle about 5-7 inches in diameter. Carefully take off plastic wrap and put tortilla on a plate; put a piece of parchment or wax paper between each tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute 15 seconds. Turn tortilla over; cook another minute and 15 seconds. Turn tortilla once more; cook 15 seconds. Repeat.

Puffy Pita Perfection!

Golden Deliciousness

I was in a domestic mood all of yesterday.  I cleaned, I cooked, I cleaned more and I cooked more.  It was really quite ridiculous.  It was also quite productive!  I was looking through my awesome Cooking Light Cookbook in the morning to see if there was anything I was interested in trying that day and I came across the recipe for pitas.  My girlfriend had been craving pizza again and I knew that if I didn’t do something about it we’d end up ordering a pizza and my diet would be blown for the evening yet again.  I also remembered that I gave you all an awesome recipe for Perfect Pita Pizzas, but I never gave you a recipe for homemade pitas!  Why?  Because never in my life have I made pita bread… UNTIL TODAY.

It took two days to make, but it was totally worth it!  I’ve already started on a second double batch.  It was a lot easier than I thought it would be and the baking part took only ten minutes.  When you decide you want to try this, make sure to take the time into consideration.  You can make up the dough the night before and cook the pitas 20 minutes before you want to use them.

When they came out of the oven all hot and puffy and steamy, I couldn’t help but smile!  They were perfectly browned; crispy crunchy on the outside and soft on the inside.  I immediately put one on a plate, grabbed the spreadable butter and brought it over to my girlfriend (the carboholic).  She squealed.  Then I made two of the others into cheese pizzas!  I give you…. Puffy Pita Perfection (courtesy of Cooking Light)

Pita Bread
Servings: 6
Points Per Serving: 5


  • 1/2 tsp dry yeast
  • 1 1/4 cups warm water
  • 1 1/4 cups whole wheat flour, divided, 13 PP
  • 1 1/2 tsp fine sea salt
  • 1/2 tsp olive oil, 1 PP
  • 1 3/4 cups bread flour, 18 PP
  • cooking spray

Moved from the bottom rack pan to the top for a little browning!

1. Dissolve yeast in warm water in a large bowl; let stand five minutes. Add one cup whole wheat flour to yeast mixture, stirring with a whisk. Cover; let rise in a warm place, free from drafts, 2 hours (batter will be bubbly).

2. Stir in salt and oil. Add bread flour slowly, stirring with a spoon.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining whole wheat flour, one tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky). Coat inside of a large zip-top plastic bag with cooking spray; add dough. seal and refrigerate 12 hours or overnight.

4. Place pizza stone (I used the bottom of a cookie sheet since I don’t have one – see in picture) on bottom rack in oven. Preheat oven to 500 degrees.

5. Flatten each ball into a 6-inch circle. Place three circles on pizza stone/cookie sheet. Bake at 500 degrees for five minutes. Transfer pitas to top rack; bake an additional two minutes. Cool on a wire rack. repeat with remaining dough circles.

Homemade Cheese Pita Pizza. Mmmmm :)

Pita Bread on Foodista

Homemade Pizza!

There’s no pizza like homemade pizza.  If you’ve never made homemade pizza, tonight’s the night to try it out!  It’s healthier, cheaper, versatile and if you make the dough in advance, it takes less time than delivery!

My girlfriend and I had a hankering the other night to make some pizza of our own, so I looked up a few different pizza dough recipes until I found the one we wanted. We knew we wanted to be healthier so we found a whole wheat dough recipe. Then we scoured our cabinets and fridge for ingredients to put on top. We had a few different cheeses, some spaghetti sauce, and I pulled out some raw onion and sundried tomatoes too. We cooked it all up, watched the movie “The Family Man” and enjoyed ourselves and our pizza immensely! It was quick and easy to make, so I figured I’d share the recipe with you.

Basic Pizza Dough
Servings: 4 (four individual pizzas, not 4 pieces!)
Points Per Serving: 13 per individual pizza! (so like 2 PP per piece, not including toppings)


  • 1 tsp sugar (or honey)
  • 2 1/4 tsp yeast (or 1 package of quick active yeast), 1 PP
  • 1 1/2 tsp salt
  • 2 cups all purpose flour, 21 PP
  • 2 1/4 cups white whole wheat flour, 25 PP
  • 2 tbsp olive oil, 7 PP
  • 1 2/3 cups warm water
  • 1/4 cup apple cider vinegar (for more pliable crust)

1. Combine the water and sugar in a 2-cup measuring jug. Sprinkle in the yeast and let stand until foamy, about 5-10 minutes. Stir in the oil.

2. Combine the flour and salt in a mixing bowl. Make a crater in the middle of the flour and pour in the liquids. Mix with wooden spoon until all the ingredients are in. Then, use your clean hands to continue mixing and kneading until you’ve formed it into a ball. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.

3. Leave the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

2. Punch down the dough, then cut in half . Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe. Yields enough dough for 2 medium pizzas with 6 servings each (if you’ve included the vinegar, you can definitely do 4 smaller pizzas or 6 personal pizzas!).

All the tasty ingredients ready for the oven!

Once the dough is ready, it’s up to you as far as what you want on it! I used a spaghetti sauce, parm/romano/feta/mozzarella cheese, PBO, slivered onion and sundried tomato. You can add as much or as little as you want. Depending on how much is on there, you’ll want to cook it for anywhere from 11-15 minutes on 480 degrees. Just remember to check on it instead of putting it in and walking away or it might burn! This dough is thick (without the vinegar), so the thinner you make it, the less time it will take to cook.

A few tips.
– Poke holes in the dough with a fork to keep air bubbles to a minimum.
– Put flour or cornmeal on the bottom of the pan to keep it from sticking (totally works!).
– Rub olive oil over the whole pizza before you start putting on toppings and sprinkle some garlic powder on the edges to make your crusts even tastier!
– Remember to count the points of your toppings too!
– Attempt (in my case, unsuccessful) to NOT eat the entire pizza in one sitting.

two slices into it… I ate it all.