Fat Tuesday and Beyond! Breakfast Items that are Better Than Pazckis

temp_FatTuesdayLogo copyThis morning I had the pleasure to be interviewed by Blaine and Allyson on 96.3 WDVD. Prior to when it aired, Chef Isabella prepared and delivered the on-air guests the following recipes:








Buckwheat and cinnamon pancakes

Makes 6 (4-inch) pancakes      PPV 2 (Pancakes)

1 cup “maple grove farms of Vermont” buckwheat pancake mix (Whole Food stores)

½ cup water

1 tsp. ground cinnamon

2 Tbsp. low-fat plain yogurt

3 tsp. powder sugar, for dusting

Mix all ingredients except sugar, in a small bowl. Heat a large non-stick pan, pan spray it and using a small ladle, divide batter into 6 small pancakes. (If your pan is not wide enough you might need to make pancakes in two batches).

Cook on one side for 2 minutes, then flip over and cook pancakes another 2 to 3 minutes on low. Keep warm in the oven until ready to eat. Sprinkle with powder sugar and serve. Feel free to drizzle with some light maple syrup or use the topping below:


Apple-raisin topping (for pancakes)

Serves: 6     PPV 1 (topping)

1 medium apple of your choice, cored and diced small

2 Tbsp. raisins

3 Tbsp. fresh orange juice

1 Tbsp. orange zest

¼ tsp. ground cinnamon

In a small pot combine all ingredients and cook until apple starts to get soft. Serve on top of pancakes.


Scrambled egg whites with smoked sausage and vegetables

Serves: 2    PPV 3

8 fresh egg whites, lightly beaten

2 oz. Jennie-O lean, smoked turkey sausage, diced small

½ cup sweet onion, minced

½ cup broccoli florets, diced small

½ cup bell pepper, diced small

1 Tbsp. flat parsley, minced

1 Tbsp. reduced-fat grated parmesan cheese

Salt and pepper to taste

Using a non-stick pan and some pan spray, cook onion, broccoli and bell pepper for about 5 minutes. Season with salt and pepper and set aside.

Wipe off the pan, reheat it and pan spray it. Pour in the egg whites. Using a wooden spoon or a rubber spatula, stir the eggs and let slightly set. Add sausage and vegetables and keep stirring until eggs are almost completely set. At this point, add parsley and cheese. Taste for more seasoning and cook just a bit more.


Pumpkin and cranberries bread pudding

Serves: 18  PPV 4

3 cups fat-free half-and-half

1 cup fat-free egg substitute

½ cup packed light brown sugar

1 tsp. ground cinnamon

¼ tsp.ground nutmeg

¼ tsp. salt

1/8  tsp. ground cloves

1 cup canned pumpkin puree

2 tsp. vanilla extract

1 lb. day-old challah or other egg bread, cut into 1-inch pieces

1 cup fresh cranberries (or frozen)

½ cup walnuts, chopped

Bring half-and-half to a boil in a medium sauce pan then set aside. Whisk together egg substitute, brown sugar, cinnamon, nutmeg, salt and cloves in a medium bowl. Slowly whisk in ½ cup of hot half-and-half into brown sugar mixture. Whisk half-and-half mixture back into the saucepan and set over medium-low heat. Cook, whisking constantly, until custard thickens and coats back of spoon, about 5 minutes. Strain egg mixture into a bowl; add pumpkin and vanilla. Add bread and gently stir until moistened. Let stand about 20 minutes. Stir in cranberries and walnuts. Meanwhile preheat the oven to 325 degrees. Spray a casserole dish with non-stick spray. Pour mixture into prepared  baking dish. Cover it with foil and place it in a roasting pan. Add enough boiling water to roasting pan to come up halfway. Bake for 60 minutes. Uncover casserole and bake at least 15 more minutes, or until a knife inserted into the center comes out clean. Serve warm or at room temperature. Sprinkle lightly with powder sugar.