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French Toast with MNaple-Apple Compote
Good Evening!
I hope everyone had a great weekend and has survived their Mondays. We had a great weekend and one of the highlights was waking up late on Sunday morning and then making this awesome French Toast with Maple-Apple Compote and savoring every delicious bite with a warm cup of Joe.  I got this recipe from the Cooking Light website and it is definitely worth making. I loved baked apples and french toast so this was a major treat. French Toast with Maple-Apple Compote Yield: 6 servings (serving size: 2 pieces toast and about 1/3 cup compote) Ingredients Compote: Cooking spray 1 tablespoon butter 3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds) 1/4 cup maple syrup 1/2 teaspoon ground cinnamon French toast: 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 cup 2% reduced-fat milk 2 teaspoons vanilla extract 1/8 teaspoon salt 4 large eggs, lightly beaten 12 (1-ounce) slices challah bread 4 teaspoons butter Powdered sugar (optional) Preparation 1. Preheat oven to 250°. Place wire rack on a baking sheet and place in oven. 2. To prepare compote, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm. 3. To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides. 4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired. Nutritional Information Calories:370 Fat:12.1g (sat 5.3g,mono 4g,poly 1.3g) Protein:11.3g Carbohydrate:55.3g Fiber:2.9g Cholesterol:185mg Iron:2.7mg Sodium:427mg Calcium:146mg Kathy Farrell-Kingsley, Cooking Light, OCTOBER 2010 We spent the weekend going to soccer and guitar lessons and painting! I painted the dining room Green Iguana and need to put the room back together before giving it the big reveal. This is the paint color that I was not sure of but actually really love it. It is very upbeat and inspiring but now am worried that the other room look dull in comparison. I wanted to bring some life into the two front rooms and definitely think I did that but will take a picture once I get the curtains and see what you think. Steve is in major study mode so he pretty much studied all weekend and the kids and I made him dinner on Sunday. It was a rainy Portland day and we decided to make Turkey Chili Topped Potatoes. Very simple but super satisfying.  Turkey Chili Topped Potatoes Turkey Chili 1 tsp olive oil 1 onion, chopped 1 pgk Ground Extra Lean Turkey 1 can Chili Beans 1 large jar of Salsa Chili Seasoning (chili powder, cumin and hot sauce) This chili is so easy to make and always turns out great. Heat olive oil over medium heat and add chopped onions. Sweat the onions for 3-5 minutes and then add the ground turkey. Brown the meat. Add the can of chili beans and salsa and seasonings. Cook the chili for about 20 -30 minutes. In the meantime, bake your pototoes in a preheated 400 degree oven for 45 minutes. Split the baked potatoes, top with Turkey Chili and a little cheddar cheese. Delish! My kids have decided that they like Baked Potatoes so we are instituting Baked Potato Bar Night. We are going to make baked potatoes and then set out several different toppings ranging from Broccoli to Brie and Ham. I am excited for have another simple dinner to serve that they will actually eat, plus potatoes are really good for you. A medium potato is only 100 calories and comes with built-in portion control. They are fat-free, deliver three grams of dietary fiber, four grams of protein, 25 grams of carbohydrates and 45% of the RDA for Vitamin C. They also contain more potassium than a banana or a medium orange. This morning I started the morning off with Maca and Goldenberry Oats. I couldn't wait to try the Maca Powder in my oats.  Maca and Goldenberry Oats 1/2 cup rolled oats 1/2 cup skim milk 1/2 cup water 1 tsp Maca Powder 1 tbsp Salba Dash of Cinnamon Combine the above ingredients in a small pan and cook over medium heat for 4-5 minutes. Remove from heat and top with: 1 tbsp Golden Berries 1 tbsp Pepitas Drizzle of Honey  The Maca Powder has sort of a nutty, butterscotch flavor to it and it definitely changed the taste profile of my normal oats. I enjoyed it but think I might enjoy the Maca Powder in a smoothie rather than my oats. The Goldenberries on the other hand were awesome and I really love the tartness of them. I would love to make some Oatmeal Goldenberry Cookies. I think they would be awesome! Dinner tonight was "out of this world" good. I had leftover Maple-Apple Compote and made the most scrumptious Maple-Apple, Spinach, Cheddar Quesadilla.  Maple-Apple, Spinach and Cheddar Quesadilla 2 La Tortilla Factory Whole Wheat Tortillas 1/3 cup Maple-Apple Compote (leftover from French Toast) 1 cup Spinach 1/4 cup sharp cheddar cheese Top one tortilla with spinach, apple compote and cheese. Top with other tortilla and cook in a non-stick skillet over medium heat until cheese is melted. Oh my, this meal was amazing. It sort of tasted like apple pie with a touch of spinach to pretend that it was healthy. Ha! Time to get the kiddos to bed. Have a great night and I will check into tomorrow with my game plan of eating.  related searches : French
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