Tasty Tuesday: Savory French Toast with Balsamic Berry Topping

This is what I just had for breakfast and it is PHENOMENAL.

I am a French Toast Purist. I don't like it all fancy-schmancy. No orange juice, vanilla, or powdered sugar here, please! Straight up eggs, bread, and butter! Back before I changed my eating habits, I would cook up a HUGE batch - four pieces of white bread, three whole eggs, and a half stick of butter. Imagine the calories and fat I was consuming!! I was so excited when I discovered I could retain my love of french toast and STILL be on plan! The Balsamic Berry Topping was on a whim this morning - and it was SO worth it! SO good, and zero points!!

French Toast with Balsamic Berry Topping
(2 Servings at 4 pp/serving)

4 slices reduced calorie whole wheat bread (I used Sarah Lee Delightful 45 Calorie Multigrain bread)
3 egg whites
1 T light margarine with zero trans fat, divided
1 C frozen strawberries
1 packet Splenda
1/4 teaspoon balsamic vinegar
salt and pepper to taste

Spray a small skillet with cooking spray and heat over medium low heat. Slightly beat the egg whites until just combined (this will not be a meringue!) Add salt and pepper to taste. Melt 1/4 T margarine in the pan. Dip one of the bread slices in egg, covering both sides. Place in the pan and cook for about 30 seconds on each side, or until slightly browned. Repeat with remaining three slices (spray, melt, dip, cook).

In a medium microwave safe bowl, place strawberries and Splenda. Add a splash of water and microwave for 90 seconds. Remove from microwave and allow to cool slightly on the counter for about 5 minutes. Once cooled a bit, squish with a fork and add 1/4 teaspoon balsamic vinegar. Salt and pepper to taste.

Serve the French toast warm with the balsamic berry topping right on top - or on the side, whichever you chose.

Sorry no pics this week - this was literally a spur of the moment recipe!
Enjoy!

Here's to being losers in 2011!

Tasty Tuesday - Veggie Pasta with Sausage

Today's Tasty Tuesday recipe is one of my absolute favorites.
This will feed three people at about 7 pp/serving

2 Lean Turkey Italian Sausage link, removed from casing
1 zucchini squash, sliced into crescent shapes
1 sm onion, sliced
1 red bell pepper, sliced
1 C sliced mushrooms
11/2 C cooked rigatoni pasta, cooked
2 C marinara sauce
1 Tbs. olive oil

Heat the oil over medium heat in a large skillet. Add sausage and cook, breaking up with back of spoon, until no longer pink. Remove from heat and set aside. Add peppers and onions and cook until just tender. Add mushrooms, squashes, and garlic. Cook until browned and slightly caramelized. Return sausage to pan, add sauce and rigatoni, and mix well to combine. *If desired, add some Parmesan cheese to the top, but remember to add the points to it!*

Inspiration in Unexpected Places . . .

Recently I and my mom started taking a water aerobics class. We were thinking we'd get a great workout without any impact. Well we were right about the low-impact - but this was no-impact and no-intensity!! NOT what someone in need of a workout for weight loss needs.

Enter Linda ...
Linda was our substitute instructor today. Linda, who's classes we overlooked because we thought they'd be too much for us. Amazing wonderful Linda that worked us out today until our bodies screamed and we began to SWEAT - yes! Sweat!! In a POOL!! My heart rate went up, my muscles ached, my body screamed in Yiddish (didn't even know my body KNEW Yiddish!!).
It. Was. FABULOUS.
THIS was what I wanted out of a water aerobics class!!
THIS was what I NEEDED!
Then my mom and I started talking to Linda.
She once weighed over 400 lbs.
She lost over 200 lbs. on Weight Watchers and doing water aerobics - which is EXACTLY what I'm doing.
I was hooked.
Needless to say . . . My mom and I have decided to switch to Linda's evening workout classes.
I have a feeling this is going to be a wonderful relationship and that I may have found my "mentor" in Linda.
I am so excited and hopeful.
God is blessing me!!