Wednesday, February 24, 2010

French Toast, Hashbrowns, Smoothies

6 slices bread
3 eggs
2 T milk
1 t vanilla
1 t cinnamon
1/2 banana
peanut butter or maple syrup

frozen hashbrowns

frozen strawberries
1/2 banana
1 small yogurt
1 t lime juice

Spray a skillet with cooking spray and heat to medium high heat. In a shallow dish, lightly beat eggs and milk. Mix in vanilla and cinnamon. Dip bread in egg mixture and place on skillet. Cook, flipping halfway through, until both sides are cooked.

Meanwhile, cook hashbrowns according to package directions.

In a blender, add smoothie ingredients. Blend. Adjust ingredients to desired taste and texture.

Serve French toast with peanut butter and banana slices, or with maple syrup.

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