We don’t have too many breakfast recipes, but we do have quite a few that includes egg. However after we found this great recipe, we had to share it with you.

Ingredients

3 eggs
1/2 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
nonstick cooking spray
1/2 loaf french bread cut in thick slices
1-2 tablespoons butter
3 tablespoons brown sugar
confectioners’ sugar
1/2 cup sliced strawberries
1/2 cup diced cantaloupe
1/2 cup halved red grapes
1 cup walnuts (optional)
1/2 cup ricotta cheese (optional)

Directions

Preheat a griddle or large nonstick skillet. Preheat oven to 200F (used to keep food warm).

In a shallow dish beat together eggs, milk, cinnamon, nutmeg, and vanilla. Spray the skillet or griddle with cooking spray. Working in batches, dip the slices of bread in the egg mixture, let the excess drip off, then place in the skillet and cook for 3 minutes per side, or until golden brown. Place on a baking sheet in the low oven to keep warm while you cook the rest of the french toast slices.

In a separate skillet, cook the butter and the brown sugar together until the butter is melted. Add the walnuts and toss to coat with the mixture. Cook for 3-4 minutes, or until the sugar is dissolved and the walnuts are fragrant. Stir the mixture into ricotta cheese.

Spread a thin layer of ricotta on half the French toast slices and top with another piece to make a sandwhich. Top with fruit and sprinkle of confectioners’ sugar.

Submitted by Connie M and Avery, in the Rachel Ray cookbook Yum-O.

Here at My Recipe Stash we try to have a variety of recipes, from seafood to steak, from pasta to vegetables. We even have some healthy recipes to make. However, we aren’t very knowledgeable about diabetes friendly recipes and meals.

However QualityHealth.com has a free meal planning guide for those with diabetes. They can also teach you about insulin and managing your blood sugar.

Fill out their membership to get started with exclusive access to Health Centers, Expert Advice, Tips, Tools, Videos, News, Recipes and more.

This is an easy recipe for fried rice. It’s a great side dish for any meal and it’s low in calories! It can be made with either fresh or frozen ingredients.

Prep: 5 minutes
Cook: 10 minutes
Serves 4

Ingredients

18.8 oz package cooked brown rice (Uncle Bens?)
16 oz package of mixed frozen vegetables
1 cup frozen peppers/onion stir fry vegetables (fresh optional)
4 Tsp canola oil
3 Tsb stir-fry sauce
3 eggs
1/2 Tsp crushed red pepper (optional, maybe cayenne or paprika?)
Lime wedges

Directions

Heat 2 tsp canola oil in a large nonstick skillet on medium heat. Whisk eggs and then add to the skillet. Cook stirring occasionally to break up eggs until set. Remove eggs from the pan. Add remaining 2 tsp. oil to the skillet and increase the heat to medium high. Stir in frozen vegetables and cook until 5 minutes or tender.

Add stir-fry sauce and crushed red pepper to the skillet. Stir in rice and heat through. Mix in the cooked eggs. Add the lime wedge for a bit of extra flavor.

Nutritional Value

This dish has only 252 calories per serving and only 483mg of sodium! This dish cuts calories and sodium by nearly 50% compared to a takeout version.

This is one of The Food Networks top recipes, shared by Alton Brown. They rated it at “easy” with a cook time of 45 minutes. This recipe serves 6-8 people.

Ingredients

1/2 pounds elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
Kosher salt
Fresh black pepper

Topping: 3 tablespoons butter / 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make surethere are no lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add the hot liquid very slowly so you do not cook or scramble the egg). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. The recipe serves 4.

Ingredients

4 boned, skinned chicken breast halves (about 2 pounds)
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
cayenne (to taste)
1 can diced tomatoes (14 1/2 ounces)
1/3 cup dried apricots
1 tablespoon sugar
3 garlic cloves minced
1 can chickpeas drained and rinsed (15 1/2 ounces)
1/4 cup chopped parsley

Directions

Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.

Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.

Nutritional Info: 421 calories per serving