Beach season is right around the corner. Most of us are hoping to lose a few pounds before we hit the summer. Yet, diet doesn’t have to mean deprivation.
“Cooking Light Crave!” is packed with healthier versions of yummy comfort foods. Cooking Light contributing editor Frances Largeman-Roth dropped by Access Hollywood Live to share no guilt recipes of our favorite childhood recipes.
FRENCH TOAST PB&J SANDWICH:
2/3 cup 2 percent reduced fat milk
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/8 tsp. salt
1 lg. egg, lightly beaten
8 slices white whole-wheat bread
1/2 cup strawberry preserves
6 tbsp. peanut butter
1 tbsp. canola oil
1 tbsp. powdered sugar
Combine first 5 ingredients in a medium dish, stir well. Place bread slices on flat service. Spread 2 tablespoons preserves over each of 4 bread slices, and spread 1.5 tablespoons peanut butter over each of remaining 4 bread slices. Assemble sandwiches.
Carefully dip 2 sandwiches in milk mixture, turning to coat. Heat a large skillet. Add 1.5 teaspoons canola oil to pan; swirl to coat. Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwich from pan. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally.
GRILLED TOMATO & BRIE SANDWICHES:
8 slices 100 percent whole-grain bread
1 tsp. olive oil
1 garlic clove, halved
2 tsp. Dijon mustard
4 oz. Brie cheese
1 /3 cup baby arugula and spinach mix
8 slices beefsteak tomatoes
Preheat grill to high heat. Brush I side of bread with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 breads, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top with remaining 4 bread slices, oil side up. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.