by Dr. Shila Mathew, Food and Health Editor, Malankara World

Dry Ingredients

2 cups all-purpose flour.
½ cup sugar.
½ cup brown sugar
½ tsp. baking powder.
½ tsp. baking soda.
Salt to taste.

Note: Set aside 2 tbsp. of sugar. Sift the rest of the ingredients together and set aside.

Wet Ingredients:

2 eggs.
¼ cup vegetable oil.
¼ cup melted butter.
One banana.
1 cup blueberries.
Milk to loosen the batter.

Directions:

Mix the blueberries with the 2 tbsp. sugar and keep on the side.

Mix egg, melted and cooled butter, vegetable oil and mashed banana with a wisk. Add the sifted flour, and sugar mixture. Gently fold. Do not mix too much. Then add the blueberries and just mix. If the batter is too thick, add the milk to loosen it. Batter should be slightly loose.

Heat the oven 350 degrees F (175 deg C) and bake for 18 to 20 mts or till they are done. To get the perfect dome shape, keep the batter for 20 to 30 mts after mixing and then bake.

by SS, Australia

The recipe was given to me in 1991 by the midwife who helped to deliver my second daughter. It was her Canadian aunt's recipe.

My mum, upon receipt of the same, made this very often......until she could no longer do so.

Ingredients:

½ cup maize (corn) oil
¾ cup white sugar
1 cup mashed ripe bananas
1 small egg, beaten
1 ½ cups plain flour
1 teaspoon bicarb of soda (baking soda)
1 teaspoon baking powder
1 teaspoon vanilla essence
1 dessertspoon ground nutmeg (mixed spice or cinnamon can be used instead depending on your preference)

Directions:

Preheat oven to 200 ⁰C. (400 deg F)
Line and grease muffin cases or trays (12-medium to large size tray)
Mix the ingredients in the order given.
Bake for 15 minutes.
Cool in tray before transferring on to wire rack.

Note from Dr. Shila Mathew, Food Editor:

2 whole, skinless, boneless chicken breasts split (total of four pieces)
1 package Stove Top stuffing
1 can Campbell's Chicken Rice Soup
1 12-ounce can frozen orange juice concentrate
4 slices provolone cheese
1 orange, cut into ¼-inch slices
2 cherries, halved
1 cup white wine or ginger ale
Dash of paprika

Directions:

Preheat oven to 350 degrees F (175 deg C).

Prepare stuffing:

1. In a 2-quart saucepan, make stuffing according to directions on the box with the following changes:

Instead of water, use the liquid from the soup and enough of the orange juice concentrate to make 1 ½ cups.

Set aside the rest of the juice concentrate for another recipe. Then add the rest of the soup to the saucepan before continuing with the package directions.

Remove from stove.

Prepare chicken breasts:

2. Take one of the four pieces of chicken and place it inside a plastic sandwich bag. Pound it with a meat mallet or heavy spoon until flattened. This tenderizes it and makes it thinner.

Repeat for other three pieces of chicken.

3. Set a piece of chicken in the ungreased pan. Scoop as much of the stuffing mix as you can onto one half of a chicken piece. Be careful as the stuffing may still be very hot.

Fold over the remaining side of breast. Place a slice of provolone, a ¼” inch thick orange slice and half of a cherry on top of the folded over chicken. Secure with two toothpicks. Sprinkle with paprika.

Repeat for remaining three pieces of chicken.

4. Place folded, stuffed breasts in a greased 9-by-13-inch baking dish. Add your choice of either white wine or ginger ale, not to exceed about ¼-inch in the dish.

5. Bake at 350 degrees F (175 deg C) for 20 to 35 minutes, depending on thickness of chicken.

Serve with a large portion of vegetables.

Yield: Makes 4 servings

by bistroMD

Is there anything better than French Toast for breakfast? These thick, whole wheat French toast slices are stuffed with a blend of ricotta neufachatel cream cheese and cinnamon. This tasty breakfast is served alongside a sweet berry compote and turkey sausage.

Make everyone's morning with bistroMD's simple recipe of Stuffed French Toast with Berry Compote and Turkey Sausage. This tasty recipe will keep your health on track without you feeling deprived of delicious food!

Nutrition Per Serving

Serving Size:

1 Stuffed French Toast,
2 Turkey Sausage Patties,
¼ cup Berry Compote

Calories: 400
Protein: 26 grams
NET Carbohydrate: 30

Ingredients

French Toast

4 Slices Whole Wheat Bread
1 Egg
1 teaspoon Honey
1 teaspoon Vanilla Extract
2 tablespoons Milk of Choice
½ teaspoon Cinnamon
½ cup Ricotta, fat free
½ Neufchatel Cream Cheese

Berry Compote

1 ½ cups Mixed Berries, fresh or frozen

Turkey Sausage

2 natural turkey sausage patties (or any lean sausage to equal about 15 grams of protein)

Directions:

French Toast

1. In a bowl, add ricotta, Neufchatel cream cheese, honey, ½ teaspoon of vanilla extract and ¼ teaspoon cinnamon. Mix well to combine and set aside.

2. Heat a non-stick skillet over medium-high heat. In a separate small bowl, add egg, ½ teaspoon vanilla extract, ½ teaspoon cinnamon and milk. Wisk to thoroughly combine.

3. Dip bread into the egg mixture to coat and immediately place on hot skillet.
Cook on each side 1-2 minutes and set aside. Repeat with remaining 3 slices.

4. When all 4 slices are cooked, cut each slice in half, diagonally. Add ¼ cup of Ricotta mixture to one half and add an unfilled half on top, to create a sandwich.

5. Garnish with additional cinnamon if desired and Berry Compote.

Berry Compote

1. Heat a small sauce pan over medium heat. Add the berries and allow to cook until they become a jam-like consistency.

Turkey Sausage