Lean Pork Breakfast Patties
3/4 c Shreds of whole bran cereal 1/4 ts Dried rosemary leaves,
1/3 c Apple juice Crushed
1/2 lb Center cut pork loin, 1/8 ts Salt
Ground 1/8 ts Hot pepper flakes
1/4 ts Fennel seed
In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add
remaining ingredients; mix well. Shape into six patties. Heat broiler.
Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink. Makes 6 patties.
Microwave directions: Prepare patties as directed above. Place on
microwave-safe roasting rack; cover with waxed paper. Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.
Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g
(0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
potassium 230 mg; exchanges: 1 lean meat, 1/2 starch.
CACTUS PEAR BREAKFAST SHAKE
Yield: 2 Servings|
2 Cactus pears; peel/chunked
1 lg Banana; peel/chunked
4 Ice cubes
1 1/2 tb Honey
1 c Milk
Press cactus pears through medium disk of food mill. Combine puree in
blender or processor with banana, ice cubes, honey and milk; whirl
until no chunks of ice remain. Serve at once to 2.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Yield: 1 Servings|
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmeal
Mix all together; place on plastic wrap. Shape into a log. Freeze.
Cut in slices. WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1
Yield: 10 Servings|
2 Loaves frozen bread dough
- (1 lb. loaves); thawed
1 c Brown sugar; firmly packed
1 pk Vanilla pudding (regular)
1/2 c Milk (or half-and-half)
1/2 c Nuts; chopped, divided
1/2 c Raisins; divided
Cut 1 loaf of dough into small pieces; place dough pieces in a greased
13x9x2inch baking dish.
Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle
half of the brown sugar mixture over dough pieces; sprinkle with 1/4
cup nuts and 1/4 cup raisins.
Cut remaining loaf of dough into small pieces; place dough pieces over
first layer. Drizzle remaining brown brown sugar mixture over dough
pieces; sprinkle with remaining nuts and raisins. Cover and
refrigerate several hours or overnight. Bake at 325 degrees for 50
to 60 minutes.
Yield: 10 to 12 servings.
NOTE: chopped maraschino cherries and crushed pineapple may be
substituted for nuts and raisins.
SOURCE: Southern Living Magazine, sometime in 1979.
Yield: 3 Loaves|
3/4 c Low-fat buttermilk
1/2 c Unsweetened applesauce
1/4 c Orange juice concentrate
1/3 c Honey
3 tb Olive oil
2 1/4 c Rice flour
1 ts Xanthan gum
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 tb Grated orange peel
1 c Confectioners' sugar
2 tb Orange juice
Combine buttermilk, applesauce, juice concentrate, honey, eggs and
oil in blender or food processor 1 minute. Combine flour, xanthan
gum, baking powder, baking soda and salt in large bowl. Make a well
in center of flour mixture; pour in liquid mixture and orange peel;
stir to combine. Pour batter into 3 lightly greased mini loaf pans.
Use rubber spatula to smooth top of each loaf. Bake in 350 degrees
F. oven 35 to 40 minutes, or until cake tester comes out clean.
Combine confectioners' sugar and orange juice in small bowl; stir
until smooth, set aside. Turn loaves onto wire rack; cool 10
minutes. Poke holes in loaves with wooden pick or fork; drizzle
glaze over loaves.
Makes 3 mini loaves
Each serving (2 slices) provides: * 278 calories * 4 g. protein * 6
g. fat * 53 g. carbohydrate * 0 g. dietary fiber * 50 mg. cholesterol
* 293 mg. sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon
juice for orange juice concentrate, add 2 tablespoons poppy seeds and
2 tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in warm
loaves. Drizzle glaze over loaves.