The Kitchen

1 large egg
2 egg whites
¼ c. skim milk
½ tspn. vanilla extract
½ tspn. ground cinnamon
1/8 tspn. ground nutmeg
8 1"-thick diagonally cut slices French bread
Cinnamon sugar and maple syrup (OPTIONAL)

In a shallow bowl, using a wire whisk or a fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside.

Preheat the oven to 200°F. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish.

Place bread slices in prepared skillet. Cook until golden golden brown, turning once, about 1 to 2 minutes per side.

Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed. Spray skillet with vegetable cooking spray as needed.

Divide French toast among serving plates. Sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately.

1½ c. all-purpose flour
3 tblspns. granulated sugar
1¾ tspns. baking powder
1 teaspoon ground cinnamon
1 large egg, lightly beaten
1 tblspn. margarine, melted
1 c. skim milk
1 Granny Smith apple, peeled and finely chopped (about 1 c.)
½ c. fresh or frozen, thawed cranberries
Maple syrup or all-fruit preserves (OPTIONAL)

In a large bowl, sift together flour, sugar, baking powder, and cinnamon. Mix well.

In a medium bowl, combine egg, margarine, and milk. Mix well. Stir in apple and cranberries. Stir fruit mixture into flour mixture until just combined. (Batter will be lumpy.)

Heat a large nonstick skillet or griddle over medium heat. Pour batter into skillet making 3-inch rounds; repeat with remaining batter.

Cook until tops are bubbly, a few minutes. Using a flat spatula, flip pancakes. Cook until golden, maybe a minute longer. Place on a plate; cover to keep warm.

Cook remaining pancakes as directed. Serve immediately. Top with syrup or preserves.

½ c. all-purpose flour
¼ c. dry bread crumbs
2 egg whites, lightly beaten
2 tblspns. water
4 skinless, boneless chicken breast halves
2 tblspns. vegetable oil

For the Sauce:
2 tblspns. margarine
1 tblspn. all-purpose flour
1 c. skim milk
½ c. cheddar cheese, divided
Paprika for garnish

Preheat oven to 350°F. On a sheet of waxed paper, combine the flour and bread crumbs. In a shallow bowl, whisk together egg whites and water.

Dip chicken in egg white mixture, then dredge in bread crumb mixture, turning to coat.

In a large skillet, heat oil over medium-high heat. Add chicken; cook, turning once, until browned, about ten minutes. Place chicken in a shallow baking dish. Bake until cooked through, about 15 minutes.

To prepare sauce, in a small saucepan over medium heat, melt margarine. Stir in flour until well combined. Slowly add milk, stirring constantly. Cook, stirring, until thickened, about 8 to 10 minutes. Remove from heat; stir in ¼ c. of cheddar.

Place chicken breasts on serving plates. Drizzle with sauce and sprinkle with remaining cheddar. Garnish with paprika and serve immediately.

1 can (28 oz.) whole peeled tomatoes, undrained
2 tspns. olive oil
3 cloves garlic, minced
1 small yellow onion, chopped (about ½ c.)
2 c. chicken broth
1 medium carrot, chopped (about ¾ c.)
¾ c. chopped celery
4 oz. pasta shells or elbow macaroni
2 tblspns. chopped fresh parsley
¼ tspn. freshly ground black pepper
Chopped fresh parsley for garnish

Drain tomatoes in a strainer set over a small bowl. Set aside. In a blender or food processor, process tomatoes until smooth.

In a medium saucepan, heat oil over medium-low heat. Add garlic and onion; cook, stirring frequently, for 2 minutes. Stir in tomatoes. Reduce heat to low and simmer, stirring occasionally, for about ten minutes.

Stir in reserved tomato juice, broth, carrot, celery, pasta, parsley, and pepper. Simmer until vegetables are tender, about 25 to 30 minutes. Ladle soup into serving bowls. Garnish with parsley. Serve immediately.

1 package (18½ oz.) yellow cake mix
2 large eggs
1 1/3 c. water

For the Custard and Frosting:
1 large egg
1 egg white
½ c. granulated sugar
1½ tblspns. cornstarch
1¼ c. low-fat milk
1 teaspoon vanilla extract
1 c. confectioners' sugar
3 tblspns. unsweetened cocoa powder
2 tblspns. hot water

Preheat oven to 350°F. Spray two 8-inch round cake pans with vegetable cooking spray. In a large bowl, combine the cake mix, eggs, and water. Mix according to package directions. Pour batter into prepared pans. Bake and cool according to package directions.

To prepare custard, in a small bowl, whisk together egg and egg white. In a small, heavy saucepan, combine granulated sugar and cornstarch. Stir in milk; simmer over medium heat, stirring constantly. Whisk 1 tblspn. of hot mixture into egg mixture. Return to pan; cook, stirring, until it simmers. Stir in vanilla. Place in a bowl and chill.

1 c. graham cracker crumbs
3 tblspns. margarine, melted
2 packages (8 oz. each) cream cheese, softened and cut into pieces
1 c. granulated sugar
2 large eggs
2 egg whites
1 tspn. grated orange peel
1 container (15 oz.) ricotta cheese
1 c. sour cream

For the Topping:
12 oz. frozen cranberries, thawed
¾ c. granulated sugar
¼ c. water

Preheat oven to 325°F. Spray a 9-inch springform pan with vegetable cooking spray. Wrap outside of pan with foil. In prepared pan, combine crumbs and margarine; press into bottom.

In a large bowl, using an electric mixer set on high speed, beat together cream cheese, sugar, eggs, egg whites, and orange peel until smooth. Beat in ricotta and sour cream until just blended. Do not overmix.

Pour filling into prepared crust. Bake until just set, about 1 hour. Turn off oven; let stand in oven for 30 minutes. Chill for at least 3 hours or overnight.