Broiled Bean Sandwich

Ingredients:
2 cups baked beans
2 tablespoons tomato sauce
6 slices bread
Mayonnaise

How to make Broiled Bean Sandwich:

• Combine beans and tomato sauce. Toast the bread on one side, spread untoasted side with mayonnaise or margarine. Top with the bean mixture. Spread beans close to the crust to completely cover the slices.
• Place the open-faced sandwiches on the broiler about three inches from the burner. Broil for from 3 to 4 minutes or until piping hot.
  
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Beans

Crunchy Bran French Toast

Ingredients

8 slices whole-grain bread

4 tablespoons light cream cheese

4 teaspoons low-sugar orange marmalade

2 large eggs plus 2 egg whites

Zest and juice of 1 orange

1 teaspoon vanilla extract

1 1/2 cups bran flakes cereal

1 to 2 tablespoons vegetable oil

1 to 2 tablespoons unsalted butter

2 tablespoons confectioners' sugar (optional)

Directions

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Photograph by Ngoc Minh Ngo

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French Toast

Apple Cinnamon Oatmeal

Apples are naturally sweet, helping to curb our cravings for sweets in a natural way. They have fiber and Vitamin C.  


Cinnamon has many beneficial properties, including a mild anti-inflammatory effect, anti-microbial properties (helps stop the growth of bacteria as well as fungi), better blood sugar control, the odor boosts brain activity, and is an excellent source of manganese. 


Ingredients: 
1/3 cup rolled oats (or steel cut oats*) 
2/3 cup liquid (1 cup liquid for steed cut oats*) 
½ an apple cut into small pieces 
½ tsp. cinnamon 
Dash of salt 


Directions: 
1. Add all ingredients to a small pot  
2. Bring to a boil, then turn down to a simmer and cook until soft, about 5 to 7 minutes (about 20 minutes for steel cut oats*) 


*Steel Cut Oats are a much heartier cereal. They have more fiber nutrients. They have a wonderful, chewy texture and you will stay full longer when you eat steel cut oats.


SOURCE

Oatmeal

Oat Bran French Toast

Ingredients:
2 cups nonfat milk

1/3 cup honey or maple syrup
4 egg whites or 1/2 cup egg substitute
1 cup oat bran or oat flake cereal
2 teaspoons cinnamon
12 slices whole wheat bread

Directions:
Combine milk, honey and egg whites and mix until blended.

Combine oat bran and cinnamon in a separate bowl and mix well. Dip bread in the egg mixture and then dredge both sides in the oat bran mixture.

Heat a large nonstick skillet over medium heat and cook until golden brown on both sides.

Serve with syrup.

Recipe makes 6 servings Oat Bran French Toast.

Nutritional facts per serving (2 slices):
Calories: 275
Total fat: 4 grams 
Saturated fat: 1 gram 
Cholesterol: 1 mg 
Sodium: 375 mg 
Carbohydrate: 56 grams 
Protein: 13 grams 

Dietary fiber: 7 grams

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French Toast

Cranberry Pancakes

Total Time: 20 min

Ingredients:

1/2 cup(s) fresh cranberries

1/4 cup(s) all-purpose flour

2 cup(s) whole-wheat flour

1 tablespoon(s) yellow cornmeal

1 tablespoon(s) sugar

1/2 teaspoon(s) baking powder

1/8 teaspoon(s) salt

1/8 teaspoon(s) ground nutmeg, or 1/4 teaspoon vanillaextract

6 tablespoon(s) nonfat milk

2 tablespoon(s) pasteurized egg substitute, such as Egg Beaters

1 1/2 teaspoon(s) walnut or canola oil

Directions:

1.  Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

2.  Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

3.  Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

4.  Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

5.  Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

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Cinnamon Rolls

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

 

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

SOURCE:  Cinnamon Rolls

Alaska Salmon Salad Sandwich

Ingredients:

• 15 1/2 ounces canned Alaska salmon
• 1/3 cup plain nonfat yogurt
• 1/3 cup chopped green onions
• 1/3 cup chopped celery
• 1 tablespoon lemon juice
• Black pepper, to taste
• 12 slices bread

Directions:

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Serves 6 sandwiches.




SOURCE: Alaska Salmon Salad Sandwich

Salmon Fish Oil