Monday, August 24, 2015

French Toast Sticks

As the school year just started, I wanted to find some other quick breakfast recipes that I can prepare ahead of time and freeze for my kids to eat as we rush out the door in the morning.  (In the past, we've relied on this, and it's still a favorite).  I came across a version of french toast from iowagirleats that baked them, instead of pan frying them.  I instantly thought, SCORE!!  I don't want to have to stand over a hot stove for about 30 minutes frying up these babies.

As my son is now 5.5 yo (and I'm more willing to have him help), he helped me mix the eggs into the dip mixture, as well as pour in the vanilla.

Original recipe

Makes 12 French Toast Sticks

- 4 slices Texas Toast
- 3 eggs
- 1/2 C milk
- 1 TBSP melted butter, slightly cooled
- 1 Tsp vanilla
- 1/2 tsp cinnamon


1. Preheat oven to 350 degrees, then spray a baking sheet very well with non-stick spray and set aside. Cut bread slices into thirds, then set aside.

2. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon.  Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet.  Bake for 16-18 minutes, spraying the tops of the French toast sticks with non-stick spray before flipping halfway through.

3. To freeze: Let cool, then place onto baking sheet and freeze.  (I don't have that much freezer space, so I just cooled it on wax paper, stacked them with a sheet between each layer, put into a ziploc, and then froze flat).  To reheat, microwave for 30 second to 1 minute.

They came out great!  I didn't have texas toast, nor did I want to hunt for it.  So I went to our neighborhood small chain market and found some bread that was sliced thicker than a regular slice of bread.   I also doubled the recipe so that I would have more.  I figured that the more bread to soak up the dip, the better.  And I've made french toast with regular toast before, and I wouldn't think they'd hold up as well when cut into sticks.  I even forgot to add the butter I had already melted and they still turned out great.  A side note, instead of placing the battered bread straight onto the cookie sheet, I used my Silpat mats.  Easier clean up and more even cooking, without the spray. 


Tuesday, August 4, 2015

Zucchini and Carrot Turkey Meatballs

I'm always trying to find ways to get my little ones to eat more veggies.  They are doing well, but some times they are just not willing to try new things.  I found this recipe online ( and tweaked it a bit.  I made this the other night as part of dinner, and it came out so well!  I didn't have all the ingredients listed, so I opted to add some grated baby carrots (that's what I had) to the recipe too.  The meatballs were moist and delicious.  They are gluten free and dairy free.


- 1 lb ground turkey
- 2 C grated zucchini, leaving the skin on
- 1/4 C grated carrot
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- coconut oil, for cooking (or avocado oil)


Toss turkey with zucchini, carrot, garlic, salt, and peer.  Mixture will be quite wet.

To cook on the stove top:  Heat oil in medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan.  Cook 8-10 at a time for about 5-6 minutes on the first side.  Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:  Drizzle a bit of oil into a baking sheet.  Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs.  Bake at 400 degrees for 20-25 minutes, or until cooked through.  If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with guacamole, salsa, or your favorite dip.

I cooked mine on the stove top with coconut oil and then placed them out on a paper towel to absorb the extra oil.  I think the next time I make them, I'm going to bake them.  I think it will be quicker overall to cook a large batch at once.

The verdict?  The kids loved them (yay!).  Again, even after heating the leftovers up, they were still so moist.  So make sure you do not wring out the liquid that comes from the grated zucchinis.  Enjoy!