Peach Ginger French Toast
Adapted from Eat Better America's Whole Grain Raspberry French Toast
Who knew I'd be so good at adapting recipes with things in my cupboards? Here, I didn't want to go to the store for raspberries and ginger, so I substituted those with the peach ginger jam my buddy Lauren gave me (good luck getting your own!). It turned out spectacularly!
Ingredients
- 2 eggs
- 1/4 cup skim milk
- 2 teaspoons sugar
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 3 slices white whole-grain bread, diagonally cut
- 1/3 cup peach ginger jam
1. Spray frying pan with cooking spray. Preheat to medium heat. In shallow bowl, whisk eggs, milk, sugar, vanilla and cinnamon until blended.
3. Dip each slice of bread into egg mixture, turning to coat both sides. Place in pan and cook 4 to 6 minutes (turn once) until golden brown. Top each serving with jam.
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Chicken Drummies
Adapted from Self Magazine's Drumsticks with Vegetable Skewers
I would like to make the real recipe someday, but my adapted recipe fit so much better in my short timeframe. I was also missing a lot of key items like onions...and a baster. I thought it turned out fine, but I would recommend marinating the chicken in the bag mixture for an hour at least.
Ingredients
- 1 cup lowfat plain yogurt
- 1/2 cup lime juice
- 1 teaspoon of salt
- 2 teaspoons of ground black pepper
- 5 chicken drumsticks
1. Preheat oven to 475 degrees. Place foil in 8x8 clear pan.
2. Combine yogurt, lime juice, salt, pepper in a large resealable bag. Squish around. Add drumsticks to the bag. Place in refrigerator for 15 minutes.
3. Take drumsticks out of the bag and place in the foiled pan. Drizzle bag mixture on top. Bake in the oven for 30 minutes, turning over chicken and drizzling more mixture every 10 minutes.
Side dishes:
Salad included one Roma tomato, romaine lettuce and ranch dressing. Toss mini corn cobs in the microwave for a few minutes.
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