Four more days until Christmas! Wow time sure goes by fast. It seems like it was just Halloween. Even though the holidays are always such a busy time of the year, I try to enjoy it as much as I can by doing fun and simple activities with family. Whether it be making silly paper snowmen with Noelle, dancing to Christmas music or walking the neighborhood looking at Christmas lights. I just love Christmas.
This is our little Noelle’s 2nd Christmas but it’s the first that she understands it a little more. She’s learning that this weird guy with a white beard says “ho ho ho”, she tries to sing along to some Christmas songs (that girl loves to sing!) and has already unwrapped a gift she found under the tree (looks like we have to wait on putting them out early!).
On another note, I have an easy lunch or dinner recipe I am sharing today that is great for around the holidays or for those busy days when you need to whip something up quick. Incase you missed it, I also recently posted my Italian Baked Eggs with Veggies which is another great meal to make that requires little prep work. Check it out!
Recipe ReDux has challenged its members to participate in a party game for the December 2014 recipe post:
Grab a Book & Cook It’s the end of the year and we’re taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
It was such a fun theme! I turned to my book shelf, grabbed the cook book Onions, Onions Onions by Linda and Fred Griffith and turned to pg 142. There I found “French Toast Sandwiches with Onions, Prosciutto and Cheese”. Yummm! It is similar to a grilled cheese or Panini but lightly battered with eggs and milk…French toast style!
I’m so glad I found this recipe because it tasted just as amazing as it sounds. I changed it up a little by using red onions and peppers caramelized with balsamic vinegar for extra flavor, turkey bacon instead of prosciutto and soft muenster cheese. I also toasted the sandwiches with a little olive oil instead of butter to reap the benefits of the healthier fats. This ingredient combination gives these sandwiches ultra scrumptious, sweet, tangy and savory flavors.
I subbed turkey bacon for the prosciutto because I’m not a big fan of prosciutto and it has half the amount of sodium (although the fat content between the two is about the same ~2.5-3.5 g fat/oz. Pork bacon has 12 g fat/oz!). I chose to add peppers in with the onions for more flavor, crunch and nutrition and muenster cheese because it’s pretty easy to find and inexpensive (the original recipe suggests Saga, Fontina, Port Salut or Muenster).
To make these you simply sauté sliced red onion and red bell peppers in a little olive oil then add balsamic vinegar and continue cooking until soft. Meanwhile, cook the turkey bacon until crispy and set aside. Layer the onions, peppers, cheese and bacon between two slices of fresh sliced bread. Combine eggs and milk in a shallow dish and lightly dip each side of the sandwich in the batter. Drizzle a little more olive oil in the pan and fry the French toast sandwiches until crispy and browned on each side and the cheese has melted. Enjoy!
Check out more delicious recipes below posted by other fellow recipe reduxer’s who also did a “make over” on a recipe in one of their cook books on pg 42 or 142!
- 8 slices bread (fresh baked is best)
- 2-3 tbsp. olive oil
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced into strips
- 1 tbsp. balsamic vinegar
- salt and pepper, to taste
- 4 slices turkey bacon
- 4 slices muenster cheese
- 2 eggs
- 2/3 c. non-fat milk
- In a grill pan, heat a tbsp. of olive oil over medium heat. Add onion and peppers, sautéing until almost soft. Add about 1 tbsp. of balsamic vinegar and continue to sauté until cooked through and soft. Set aside but keep the pan set at medium heat.
- Meanwhile, cook the turkey bacon in another pan. Set aside.
- Whisk the eggs and milk in a shallow dish and set aside.
- Assemble the onions, peppers, bacon and cheese between two slices of bread and repeat to make 4 sandwiches.
- Drizzle 1-2 tbsp. olive oil to the pan and spread it around. Gently dip each side of the sandwich into the batter. Fry the French toast sandwiches until crispy and browned on each side and the cheese has melted.