Fried Oreos

These didn't turn out exactly how I wanted them to...but they tasted fantastic...so who cares!

Fried Oreos

Ingredients
2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)
Directions
1.Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2.Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

Traditional Breakfast...Healthy!

I LOVE my mom's breakfast...she always makes it when we go visit Kentucky. We make this little breakfast spread very often because we can do it quickly and it is super filling! 6 egg whites, 6 slices of centercut bacon and a biscuit each makes for a perfect breakfast for two!

Bisquick Heart Smart Biscuits

Ingredients
1 1/2 cups Bisquick Heart Smart Mix
1/2 cup skim milk

Directions
1.Heat oven to 450.
2.Mix ingredients until soft dough forms.
3.Knead on a flat surface, floured with Bisquick.
4.Roll dough to about 1/2" thick, cut with a 2 1/2" round cutter.
5.Bake on ungreased cookie sheet for 7-9 minutes

Saturday Morning Breakfast

I love when we actually have time to put together a breakfast. This morning we put together some of the normal favorites plus I made a new recipe of chocolate chip pancake minis. We used Turkey Sausage this morning, Jason made and omelet and the chocolate chip mini pancakes tied it all together. Yum!


Oat-rageous Chocolate Chip Mini Pancakes

3 T regular oats
3 T fat-free liquid egg substitute
2 T whole-wheat flour
1 T light vanilla soy milk (We didn't have this so I substituted by using 1 T skim milk with a dash of vanilla extract and splenda)
1/2 T mini semi-sweet chocolate chips
1/4 t Baking Powder
1/8 t vanilla extract
1 no-calorie sweetener packet
Dash salt

1. Place all ingredients in a small bowl, except for chocolate chips. Add 1 T water and stir until thoroughly mixed. Fold in chocolate chips.

2. Bring large pan sprayed with nonstick spray to medium heat. Pour batter in the pan to form 5 mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.

3. Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Enjoy!

Cannoli-Stuffed French Toast Nuggets

There are no words to describe how amazing these french toast nuggets were! They were also surprisingly filling from one serving. This recipe was an early morning winner...I prepared all of the mixtures the night before so all I had to do was stuff, cut, dip and skillet the nuggets. Hungry Girl has won over my heart again! Enjoy!

Cannoli-stuffed French Toast Nuggets

1/4 c fat-free liquid egg substitute
1/4 t cnnamon
1 t vanilla extract, divided
3 T fat-free ricotta cheese
2 t mini semi-sweet chocolate chips
1 no-calorie sweetener packet
1 light hot dog bun (I used light wheat)
2 t light whipped butter or light buttery spread
1/2 t powdered sugar

Mix egg substitute, cinnamon, and 1/2 t vanilla extract in a small bowl. Set aside

In a separate bowl, combine ricotta cheese, chocolate chips, remaining 1/2 t vanilla extract, and sweetener, and mix well.

Split hot dog bun open lengthwise without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets."

Bring a skillet spray with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture.

Once butter has melted place nuggets in the skillet and cook for 3-4 minutes, flipping nuggets until golden brown on all sides.

Plate your nuggets, sprinkle with powdered sugar and, if you like serve with syrup for dipping

Banana Bread

If you've been following my 365 Project...you will see I had a special shout out recipe. Tammi sent me over a loaf of banana bread that DF and I devoured quickly...typically with every meal and inbetween. Its a healthy recipe and we loved it! I had to share it already! Thanks Tammi =)

Banana Bread ala TP

In large bowl combine:
1.5 Cups Mashed Ripe Bananas
1/4 Cup apple juice, undiluted
1/2 Cup Sugar (TP used Splenda)
2 egg whites
1 t vanilla
1 t orange peel (rarely used)

Add:
2 c whole-wheat flour
1 t baking soda
1/2 t salt
1/2 t coriander
1.5 t cinnamon

Mix well. Spray 9 x 5 x3 inch loaf pan with vegetable cooking spray. Cook at 350 for 45-50 minutes

Tips from TP: If you're looking to increase your fiber intake, add Benefiber Powder; The "kids" box of 100% apple juice works well and one box makes 2 loaves. Freeze your bananas when they become ripe. Unthaw the bananas, cut off one end and squeeze them directly into the measuring cup. Make several loaves at a time and freeze so you always have bread!

Breakfast Casserole

Most mornings, there is really no time to contribute to the kitchen. I meander one-eyed to the kitchen to try to find something to hold me over to lunch time. However...I have found a cure! Breakfast Casseroles are virtually one of the easiest make ahead breakfasts that one can make. The best part...its totally versatile! Aside from a few kitchen staples, you can use your own ingredients to create the perfectly customized breakfast casserole of your choice. I used bacon and spinach in mine...but the possibilities are endless...sausage, mushrooms, extra cheese, ham, broccoli...you name it! There is so much protein in this recipe that often times I feel satisfied until my internal lunch time alarm goes off at 11:30am. Enjoy!

Breakfast Casserole ala Sassy Pants

You will need:
- 8x8 Baking Dish (If you do not own one, simply alter the sizes of the ingredients to fit with your baking dish)
- Non Stick Spray
- 1.5 Cups of Egg Substitute
- 1 Cup of Skim Milk
- 1 teaspoon Salt
- 1/2 Cup of Reduced Fat Feta Cheese
- 1/2 Cup of FF Cheddar Cheese
- 6 Slices of Light Whole Wheat Bread, Crusts removed, tear into small 1/2 inch pieces
- 7 Slices of Center Cut Bacon, Cook and chop into small pieces
- 1 10oz box of Frozen Spinach, Cook according to box directions (I usually utilize the microwave here...quickest way) and drain all of the liquid you possibly can out of the spinach

Get cookin!

- Preheat oven to 350º
- Spray baking dish with Non Stick Spray
- Combine all ingredients except for your bread pieces and FF Cheddar into a mixing bowl and stir well
- Place bread pieces into your baking dish
- Pour mixing bowl contents into baking dish and stir around with bread pieces to mix well
- Cook for around 35 minutes or until a knife/toothpick comes clean...you will notice the egg start to set
- Sprinkle Fat Free Cheddar Cheese on top and place back in oven for about 5-10 minutes or until cheese melts

**Note: Fat Free Cheddar does not melt very well...so don't be surprised if the texture is more like harder cheese topping as opposed to gooey...but the taste is still amazing

**HOT Tip: I like to put a little Texas Pete on top of my piece when I eat my breakfast casserole...I've determined that hot sauce truly can go on anything!