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Posts Tagged ‘breakfast’

Happy Monday, everyone!  I hope you have a fabulous week this week.  If you have not been participating in 5 Mintues for Moms’ Ultimate Blog Party, I encourage you to do so.  First stop by my blog party and then go on over to the 5 Minutes for Mom site to find some awesome new blogs to add to your feeder.

Monday:  Spaghetti, salad, garlic bread

Tuesday:  Ham, green beans, and corn

Wednesday:  Breakfast for Dinner:  Blueberry French Toast with Blueberry Syrup
This is a new recipe I just added to my blog today.

Thursday: Chicken Pot Pie 
If you are looking for something with veggies in it your children will like, be sure to check out this recipe.  It is one of our family’s favorites.  It freezes well to make for simple meal preparation down the road.  I usually make a triple or quadruple batch of the filling and freeze the extra.  Once it is frozen, you just defrost it, make the easy-peasy crust, and pop it in the oven.

Friday:  Taco Ring

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This French Toast needs to be prepped the night before cooking.  It makes a good dish for a brunch or when you have overnight company.  While this recipe calls for blueberries, it is good with other fruit as well.  Our family is partial to making it with strawberries.  If you are pinched for time, you can purchase blueberry flavored syrup rather than making your own.

Ingredients – French Toast

  • 12 slices bread, white, day old, crusts removed
  • 16 ounces cream cheese, light
  • 1 cup blueberries, fresh or frozen
  • 12 eggs or egg substitute
  • 2 cups milk
  • 1/3 cup maple syrup

Ingredients – Syrup 

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup blueberries, fresh or frozen

Preparation – French Toast

  • Spray a 13-inch x 9-inch x 2-inch pan with nonstick cooking spray. 
  • Cut bread into 1-inch cubes.
  • Place half of the bread into the baking pan.
  • Cut cream cheese into 1-inch cubes; place over bread.
  • Top with blueberries and remaining bread.
  • In a large bowl, combine egg substitute, milk and syrup; mix well.
  • Pour over bread mixture.
  • Cover and chill 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Cover and bake at 350 for 30 minutes.
  • Uncover; bake 25-30 minutes longer or until golden brown and the center is set.

Preparation – Syrup 

  • In a saucepan, combine sugar and cornstarch; add water.
  • Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
  • Stir in blueberries; reduce heat.
  • Simmer for 8-10 minutes or until berries have burst.
  • Serve over French toast.

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