Tuesday – tried 2 new recipes

BREAKFAST

Blueberry French Toast Casserole (7 Points Plus)

Fresh Pineapple (0 Points Plus)

1/4 Cup Prune Juice (1 Points Plus)

Blueberry French Toast 1

I made up this yesterday evening and left in the fridge overnight.  Baked up this morning while getting ready for work.  It was so-oo good.  Plus there is a portion for later in the week too.  This is most definitely a recipe that I would make again.

Blueberry French Toast Casserole (7 Points Plus)

Blueberry French Toast 3

Serves 2

  •  3oz Bread Roll, cut into cubes
  • 1 Egg
  • 1 Egg White
  • ½ cup Light Vanilla Yoghurt
  • ¼ cup Fat Free Milk
  • 1 Tbsp Brown Sugar
  • ½ tsp Cinnamon
  • 1 Tbsp Maple Syrup
  • ½ pint Blueberries
  • Pinch of salt

In a bowl whisk together the eggs, yogurt, milk, sugar, cinnamon, salt and maple syrup.

Lay the bread cubes out in a small baking dish or divide between 2 ramekins.  Toss in the blueberries.

Pour the egg mixture over and toss so everything is well coated.  Let sit for  at least one hour or overnight.

Preheat oven to 350 degrees.

Bake for 35 mins until golden brown.

LUNCH

Sweet Potato Shepherd’s Pie (8 Points Plus)

Banana (0 Points Plus)

Another of my fave kind of lunches, open the fridge and lift out!!  This was the portion of Sweet Potato Shepherd’s Pie that I put aside from Sunday’s dinner.

DINNER

Pasta with Chicken & Pea Pesto (8 Points Plus)

Pea Pesto 1

Left the peas for this defrosting while I was at work.  This evening is my Zumba class.  So I usually come in and get all the prep work done, then when I get back from Zumba, I just do the cooking and eating part!!  I really like Pesto, so I am quite intrigued to try this Pea Pesto!  This would be a good St Patrick’s Day meal, it was very green!  I must admit while it was cooking, I was starting to wonder about this one.  But do you know it was good.  The flavour was really nice and I thoroughly enjoyed it.

Pasta with Chicken & Pea Pesto (8 Points Plus)

Serves 3

  • ½ tsp Olive Oil
  • 4oz High Fibre Pasta
  • ½ lb Chicken Breast, cut into small chunks
  • 1 Garlic Clove minced
  • ¼ Onion, diced
  • ½ cup Cauliflower
  • ¼ cup Fat Free Milk
  • 1 ½ cups Chicken Broth
  • 1 batch Pea Pesto (recipe below)
  • 1/3 tsp Red Pepper Flakes
  • Salt and Pepper to taste

Season the chicken with salt and pepper.  Heat up the olive oil in a large sauté pan and cook the chicken until it is lightly browned and just cooked.  Set aside in a separate bowl.

In the same sauté pan, add the onion and cook for 5-7 mins until it begins to become translucent.  Add the garlic and cook for another minute or two.

Add in whatever pasta you are using with 1 cup Chicken Broth and red pepper flakes.  Bring to a boil and then simmer until the water is almost completely absorbed and paste is close to cooked – about 8 mins.

Add in the cauliflower and additional ½ cup of Chicken Brother.  Cover and let simmer for about 4 mins until cauliflower is just tender.

Add in the milk, pea pesto and any additional salt and pepper.  Stir together and simmer for about 5 mins until the sauce begins to thicken.  Turn off and let the pasta sit for 2-3 mins longer so the sauce can continue to thicken.

Two servings are for dinner.  One serving is for lunch later in the week.

Pea Pesto

  • 6oz Peas (defrost frozen peas)
  • ¼ cup Parmesan Cheese
  • ½ Tbsp Olive Oil
  • 1 Garlic Clove
  • 2 Tsp Chopped fresh Basil
  • 1 Tbsp Lemon Juice
  • ¼ tsp Salt
  • ¼ tsp Ground Black Pepper
  • Pinch Red Pepper Flakes.

Place everything into food processor and blend until smooth.  Scrape down sides to ensure everything blends well.

EXTRAS

Snack – 2 Points Plus

DAILY STATS

26 Points Plus

Earned 12 Activity Points (Zumba Class)

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