Low Calorie 'EggNog'

It's not really eggnog, but it tastes like it, and it's a very low-cal version. Only 98 calories per serving, and that's a whole lot better than the whopping 400 that the regular kind has.

Enjoy.

Low Calorie Eggnog

5 cups light vanilla soy milk
1 sm package (4 serving) package instant sugarfree fat free vanilla pudding mix
6 no calorie sweetener packets
1 tsp imitation rum extract
1/2 tsp nutmeg

Combine all ingredients in a blender. Blend on high until mixed thoroughly. Refrigerate for a few hours to allow nog to thicken. Makes 5 servings.
Per serving: 98 calories and 1 gram fat

French Toast

This is an excellent, quick breakfast. I used day old or stale bread to make this, because this is exactly why this recipe was invented. French Toast

2 large eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
4 slices of bread

In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended.

Heat an oiled skillet over medium heat until just hot enough to sizzle a drop of water.

One slice at a time, dip bread in egg mixture on each side.

Place bread in hot pan, cook on both sides about 4 minutes or until golden brown, and no visible liquid egg remains.

Serve immediately. Syrup, fresh fruit slices, and powdered sugar sprinkled on top are especially good. I love this with strawberries.

Baked eggs with roasted vegetables

This is one of my favorite brunch or breakfast recipes. It only takes about 20 minutes to cook, and it tastes great and seems as if you've spent a long time slaving over the stove. You can substitute skim milk for whole; there's not a huge taste difference. I usually use the skim, actually. I sometimes roast a tomato and some green pepper along with the mushrooms and potato, so feel free to add any kind of vegetable you want. Just remember, cut them small (1/4 inch pieces). You can also throw some bacon or ham pieces in there with the veggies when you serve it if you want. Get everything prepared in pans before you start cooking. Everything goes into the oven at the same time, and you only need to stir the vegetables once or twice, midway through cooking time. Eat with a nice whole grain toast, and it makes a perfect breakfast.


Baked eggs with roasted vegetables


Butter for greasing dish
10 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 and 1/2 cups any type cheese, coarsely grated
10 oz mushrooms, coarsely chopped (1/4-inch pieces)
1 large potato peeled and coarsely chopped (1/4-inch pieces)
2 - 3 green onions, thinly sliced
3 tablespoons olive oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, potato, green onion, olive oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 20 minutes.

Serve eggs with roasted vegetables spooned on top.

Breakfast Burrito

This is the quickest, easiest breakfast ever. Takes about 10 minutes, tops, and it tastes great. Substitute ham or sausage for bacon; add avocado or beans. Make them vegetarian by leaving off the meat. It's all good. Nutritious and delicious.

Breakfast Burrito

• 6 eggs
  
• 1/4 cup milk
• chopped onion, green pepper, tomato (optional)
  
• 1 tablespoon olive oil
• 6 slices cooked bacon
  
• 6 (8 inch) flour tortillas, warmed
• salsa
  

1. Beat eggs with milk. Heat oil in skillet. Cook eggs over low heat until set, stirring occasionally. When eggs are still wet, remove skillet from heat, 'cause they're done now, and you don't want them to be too dry.
   
2. Spoon about 1/4 cup eggs down the center of each tortilla. Add bacon slice and optional toppings. Spoon a little salsa on top. Roll up tightly and eat.