Baked blueberry French toast

Best Main Dish mixed with berry's & easy to make. 

Almond and apricot biscotti

Tip:

This twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.

Ingredients:

1. 3/4 cup whole-wheat (whole-meal) flour
2. 3/4 cup all-purpose (plain) flour
3. 1/4 cup firmly packed brown sugar
4. 1 teaspoon baking powder
5. 2 eggs, lightly beaten
6. 2 tablespoons 1 percent low-fat milk
7. 2 tablespoons canola oil
8. 2 tablespoons dark honey
9. 1/2 teaspoon almond extract
10. 2/3 cup chopped dried apricots
11. 1/4 cup coarsely chopped almonds

Directions:

Preheat the oven to 350 F.

In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.

Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut-side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.

Nutritional Analysis per Serving

Serving size :1 cookie

• Total carbohydrate 11 g
• Dietary fiber 1 g
• Sodium 20 mg
• Saturated fat trace
• Total fat 2 g
• Trans fat 0 g

• Cholesterol 15 mg
• Protein 2 g
• Monounsaturated fat 1 g
• Calories 70
• Sugars 3 g

Lemon-Walnut Chicken

Prep time: 10 minutesCook time: 10 minutes
Makes: 4 servings

Ingredients
2 tablespoons very finely chopped parsley*
2 tablespoons very finely chopped toasted walnuts*
1/4 teaspoon finely grated lemon zest
4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
3 tablespoons diced shallots
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 1/4 cups brown basmati rice, steamed

Directions
1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.
2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.
4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over the rice with the lemon wedges.
*Use a mini food processor to reduce chopping time.

Nutrition facts per serving: 293 calories, 36g protein, 19g carbohydrate, 8g fat (1.3g saturated), 2g fiber