Saturday, February 23, 2013

Crockpot French Toast

It's been "Fabulous February" at our school this month, and to end it all, we had a Friday staff breakfast. If you don't know me by now, I LOVE to try new recipes for crowds. This was no exception and WOW was it a-mazing! Definitely a keeper! It ended up tasting like a cross between monkey bread and bread pudding (both of which are awesome!) The original recipe came from here, but of course, I altered it a bit. SOooo without further adieu....

Crockpot French Toast

* Enough diced bread (of your choosing, I personally used day old bread from Kroger and some hotdog buns) to fill a 4-5qt. lined and sprayed crockpot
* 4 large eggs and 8 medium eggs
* 3-4 cups 1% milk (or whatever you like)
* 1 tsp. cinnamon

* 1/2 cup light whipped butter
* 3/4 cup brown sugar
* 2 tsp. cinnamon
* 1/2 cup chopped pecans


1. Spray a lined crockpot (or bowl if the inner part of your crockpot cannot be removed) with butter spray (or olive oil spray). Dice up bread and add to the pot. 

2. In a separate bowl wisk together eggs, milk, and cinnamon. 

3. Pour egg mix over bread and mix.

4. Put bread mix in the fridge and let soak overnight or at least 4 hours.

5. In a separate bowl combine topping mix and place in fridge until ready to cook the french toast.

6. Place bread mix into your crockpot, add topping and bake for 4 hours on low.

7. Let sit 20 minutes and serve warm.

8. ENJOY!!

Thursday, February 21, 2013

Crazy Glazy Roast Pork Tenderloin

So I had a leftover pork loin AND some left over cranberry sauce, so I thought, why not give this Hungry Girl recipe a try? Well it was definitely worth it! SO good! I changed some of it around a bit, so the original recipe can be found here.

HG Crazy Glazy Roast Pork Tenderloin

* 3-4 Tbsp. lite soy sauce
* 2 Tbsp. Worcestershire sauce
* 2 Tbsp. Honey Dijon 
* 4 tsp. brown sugar (not packed)
* 2 tsp. crushed garlic
* 1 tsp. ground ginger

* One 2-lb. raw pork tenderloin, trimmed of excess fat

* 1/4 cup jellied cranberry sauce
* 1/4 cup rice vinegar
* 2 Tbsp. balsamic vinegar
* Dash of Truvia
* Dash of salt


1. Mix marinade in a ziploc bag. Add pork and massage. 

2. Marinate overnight. 

3. Preheat oven to 425.

4. Heat pan on the stove to Med/High heat. Sear pork on all sides. (roughly 5 minutes)

5. Place in dish and put in the oven. Bake for 10 minutes.

6. Meanwhile, mix together glaze ingredients and set aside.

7. Get pork out, flip, and add glaze. Bake another 10 minutes.

8. Get out again, flip and glaze the other side. Bake another 10 minutes.

9. When interior reaches 145, pork is done!

10. Heat remaining glaze in the microwave and top the pork. ENJOY!

5WWPP per 4oz. with glaze. YUM!

Tuesday, February 19, 2013

HG Cabbage Pack

I had been wanting to try a new veggie, so I decided to give this recipe a try. I am not a HUGE fan of fresh cabbage, but I usually like it if it has enough other flavors. This one definitely passed the test! I would make this again in a heartbeat! The original recipe is from here.

HG Cabbage Pack

* Half a head of cabbage
* 1 small onion, sliced
* 1/4 cup pre-cooked and crumbled bacon (I just cut up pre-cooked slices)
* 2 Tbsp. whipped light butter
* 1 tsp. minced garlic
* Salt, pepper, and red pepper to taste

1. Preheat oven to 400.

2. Layer cookie sheet with foil.

3. Slice cabbage into 4 slices, then cut those length-wise so you have 8 small chunks.

4. Top with onion. Evenly distrubute butter into 4 plops. Sprinkle with salt, pepepr, and red pepper.

5. Top with bacon and garlic.

6. Place second piece of foil over cabbage and fold ends together.

7. Cook for 30-35 minutes.

8. Let cool slightly, then flip to make sure veggies are coated. Return right side up. Cut center to let steam out before opening.

 2WWPP per 1/4 recipe

Mexican Stuffed Sweet Potato

This was a Pinterest find that I actually saw on the Biggest Loser. The original recipe can be found here. If you don't like sweet potatoes, DO NOT let this recipe scare you aware! You can hardly taste it at all after you mix everything in. I really loved this recipe and I don't like straight mushy sweet potatoes. Definitely a keeper!! *I only used 2 sweet potatoes and just did about 3/4 of the beans and corn.

Mexican Stuffed Sweet Potato

* 3 medium sweet potatoes
* 1 can of corn, rinsed and dried
* ~1 Tbsp. Chili Powder
* 1 can black beans, rinsed and drained
* 1 small sweet yellow onion, diced
* 1/4 cup salsa
* 1 oz. reduced fat cream cheese
* 1/4 cup fat free sour cream
* 1 (or more) tsp. salt
* 2 tsp. (or more) taco seasoning
* 1 (or more) tsp. ranch seasoning
* 1/4 cup chopped cilantro
* 6 Tbsp. 2% Mexican shredded cheese


1. Bake potatoes in oven at 375 degrees 45-60 minutes, or until soft.

2. While potatoes cook, brown onions over the stove. After they are translucent, add in corn. Cook for 2 more minutes, then sprinkle with chili powder.

3. Once potatoes are done, let sit 5-10 minutes, then cut in half and scoop out flesh leaving the skin.

4. Mix flesh, 1 oz. RF cream cheese, 1/4c. ff cream cheese, 1/4c. salsa, salt, taco seasoning, and ranch seasoning. (I used a stand-up mixer)

5. Add in corn/onion mix, beans, and cilantro. 

6. Carefully place skins on a baking sheet and fill evenly with filling.

7. Carefully add 1 T. of shredded cheese to each potato.

5. Broil for 5-10 minutes.

6. ENJOY!!

5WWPP per serving!!