Mango Nut bread

Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Points: 2.5 ww pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

• 1 cup mango purée (about 2 ripe mangos)
• 1 cup all purpose flour
• 1 cup unbleached whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup chopped walnuts
• 1/4 cup coconut flakes
• 1 large egg, beaten
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

source: http://www.skinnytaste.com/

Flaxseed, wheat, and bran muffins

High fiber, healthy breakfast muffin

INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla

DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.
Makes 24 med muffins.
( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )

Number of Servings: 24

Yogurt-Bran Muffins

Yogurt and berries stir up into best bran muffins.

Prep Time:10 min Start to Finish:30 min Makes:12 muffins

1 cup Fiber One® original bran cereal 2 egg whites or 1 egg, slightly beaten 1/4 cup vegetable oil 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt 1 1/2 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 cup fresh raspberries or blueberries

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon. source: fiberone.com

Breakfast Casserole

My inspiration for this recipe came from (http://allrecipes.com/Recipe/Cheesy-Ham-and-Hash-Brown-Casserole/Detail.aspx?prop31=1)

INGREDIENTS

• 1 package frozen tater tots
  
• 1/2 package Turkey Bacon (use more if you want more of a bacony taste)
  
• 2 (10.75 ounce) cans condensed cream of potato soup
• 1 cup sour cream
• 2 cups shredded sharp Cheddar cheese
• 10 eggs scrambled
  

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix tater tots, turkey bacon (cooked), cream of potato soup, sour cream, eggs and Cheddar cheese. Spread evenly into prepared dish.
   
3. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

French Toast Casserole

from allrecipes.com

French Toast Casserole

INGREDIENTS

* 5 cups bread cubes
* 4 eggs
* 1 1/2 cups milk
* 1/4 cup white sugar, divided
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon margarine, softened
* 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an
8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat
together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg
mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon
and sprinkle over the top. Bake in preheated oven about 45 to 50
minutes, until top is golden.

*** I also added some cut up peaches which was really good - kind of
gave it a peach cobbler taste