Because We Can - Fulltime RV'ing

Great Food! Compliments of Linda


Breakfast Casserole (added 4/06)

9 large eggs, you can use a combination of eggs and egg beaters if you like
10 slices bread, whole wheat (try to find bread that has more fiber content than sugar)
1 pound sausage (I use Bob Evans-it is very lean)
1-1/2 teaspoons dry mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups shredded sharp Cheddar Cheese-low fat
3 cups milk (skim)

Brown sausage, drain on paper towels to absorb excess fat and let cool. Beat eggs with milk, add salt, pepper and mustard. Stir in bread cubes, add cheese and browned sausage. Pour mixture into a 9x13x2" baking dish that has been coated with a cooking spray. Refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with a little paprika. Bake at 350 degrees 45 minutes (convection oven 325 degrees for 35-40 minutes) or until set. Let stand 10-15 minutes before serving.

Pancakes (added 3/06)

1-1/4 cup whole wheat flour
1/4 cup Splenda
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup water
1/2 cup skim milk
2 large eggs (or egg substitute equivalent)

Mix all ingredients together until just wed. NO NOT OVER MIX, Batter will be lumpy. (Over mixing the batter will result in tough pancakes). Cook over medium heat. Serve with applesauce and cinnamon or sugar free syrup.

You can also add 4 tablespoons of buttermilk powder and blueberries if you wish.

Scones (added 3/06)

2 Tablespoons ICBINB (I Can't Believe It's Not Butter)
2 Tablespoons Canola Oil
2 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
3 Tablespoons Splenda
1 Egg
1 Teaspoon Almond Extract
1/4 cup chopped almonds
about 1/2 Cup Milk (Dough should be soft, not not gooey)

Oven: 400 degrees (convection 375 degrees)
Mix all the dry ingredients together. Cut in the butter, oil, and almonds. In a separate bowl, mix the egg, extract, and milk. Add the liquid mixture to dry ingredients and stir until just mixed. Adjust dough with milk or flour as necessary (whole wheat flour moisture varies so you may need to add more milk). Turn out onto a floured board and knead 5-8 times. Pat into a domed 8" circle and cut into 8 wedges. Bake on a non stick baking sheet until edges begin to brown (about 15 minutes).

Also delicious if you add some blueberries or dried cranberries.