Tuesday, November 19, 2013

Clean Eating Blueberry French Toast Casserole

My family and I love to have breakfast for dinner. LOVE IT! Most mornings we are so busy that we truly only have time for eggs and oatmeal. (It takes me literally 5 minutes flat to make breakfast in the mornings!!) Dippy eggs, old fashioned oatmeal and it is DONE! So, to hang out for an hour in the mornings for breakfast is a no go! We are a busy family, so our delicious breakfasts are usually done at dinnertime!! This is a HIT at my house. The blueberries in it really sweeten the dish to make it taste like it is full of ‘bad stuff!’ In reality, it is a healthy dish that you can have either all by itself or you can even add some homemade turkey breakfast sausage to go along side of it!!! 
Try it out and let me know how you like it! I am obsessed! My kids love to pick out the blueberries and eat them separately! Enjoy!

Clean Eating Blueberry French Toast Casserole
(Makes about 12 servings)
6 cups cubed, whole grain bread
8 egg whites
1 1/2 cups unsweetened almond milk
1/4 cup honey
1 tsp. vanilla extract
2 tsp. almond extract
2 teaspoon ground cinnamon
2 cups fresh blueberries
Step 1 – In a large mixing bowl, combine the egg whites, almond milk, honey, extracts and cinnamon. Whisk well.
Step 2 – Oil a baking dish (about 9 x 13), and fill it with the bread.
Step 3 – Pour the liquid mixture over the bread and allow it to sit for at least 30 minutes, mixing once or twice to be sure all parts of the bread are moistened.
Step 4 – Mix in the blueberries.
Step 5 – Bake the casserole at 350 F. for about 45 minutes or until there is no longer any liquid between the bread.
Step 6 – Allow to cool a bit and serve.
Eat and Enjoy!

Posted by: Valerie Bozzo | No Comment.
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Saturday, November 16, 2013

Greek Feta Chicken

I am a little bit obsessed with this recipe. It is so good! I decided to try it a few months ago and it was a hit. You will find that I will only post recipes on my blog that are tried, true and delicious. I am a mom of two small kiddos and I also have a ‘picky’ husband. I cook very clean meals, but I like those clean eating meals to taste like they are cheat meals! Who says that clean eating doesn’t taste good? I will definitely prove them wrong! So, here you go! Make this one and I bet that you’ll love it and your family will too!

Greek Feta Chicken
8 oz. plain nonfat yogurt
4 tsp. garlic, minced
1/3 bunch fresh oregano, chopped
1 Tbsp. chopped fresh parsley
1-1/2 tsp. fresh lemon juice
1 tsp. black pepper
1/4 tsp. salt
8 boneless, skinless chicken breast halves
6 oz. feta cheese
1 roma tomato, chopped
1/2 cup artichoke hearts, canned
1/2 cup sun-dried tomatoes, blanched and chopped
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh parsley
In a medium bowl, whisk together the marinade ingredients. Add the chicken, turn to coat and marinate in the refrigerator for at least 1 hour and up to overnight. Preheat the grill and set the oven to 350 degrees. Mix together the topping ingredients in a large bowl. Grill the chicken, basting with marinade, 4 minutes per side or until no longer pink. Arrange the chicken on a sheet pan coated with nonstick spray and place 1 rounded tablespoon of topping on each breast. Bake for 5 to 8 minutes or until the cheese is softened. 
Makes 8 servings.
Preparation Time: 1 hour, 15 minutes

Posted by: Valerie Bozzo | One comment.
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Friday, November 15, 2013

Pappy’s Stew

Oh my goodness. This is a GREAT recipe for some YUMMY SOUP!! So, there is a story behind the name! My dad makes the best cabbage soup ever! Well, none of us would ever try it when we were kids because #1- the name! (who wants to eat cabbage, right!??) and #2- because of the smell of it cooking!!! Cabbage has an ‘odor’ while it cooks, enough said! LOL!  But, as I got older and braved up the courage to taste it, I fell in love! It is AWESOME! So much flavor and great on a cold day! So, when my dad made it one day when we were at my parent’s house visiting I knew that I didn’t want to tell my kids it was “cabbage soup” so we told them that it was Pappy’s Stew. They were all excited about that one!! So, they tried it and loved it! Ate the whole bowl and asked for more. They request Pappy’s Stew weekly and that is no exaggeration! I am actually planning to make it for dinner tonight!! It is filling, so healthy and doesn’t make you feel guilty after eating it! Give it a try!! It is worth it all the way!!

Pappy’s Stew

1/2 Head of cabbage, chopped
1/2 bag of baby carrots
1 onion, sliced thin
3-4 potatoes, peeled and cubed
2-3 cups of water (until soupy!)
1-2 cups cubed ham
1 stalk celery, chopped (optional)
2 cups chicken broth (maybe more, add for flavor)
salt to taste
pepper to taste
Put everything in a big pot together and let simmer on the stove until ready to eat! It’s soup, so the longer it sits together, the better it tastes!
You can really put anything in it you would like!! It is just a great base for a yummy soup! 

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Friday, November 15, 2013


This is the best, CLEANEST breakfast sausage I’ve ever had! It tastes delicious and you won’t even miss the extra fat and crap in it!!! Try this recipe and you will be glad you did!

1/4 cup of unsweetened applesauce (I make my own!)
1 tsp salt
1/2 tsp group black pepper
1/4 tsp cayenne pepper if you want spicy (or just omit)
1/4 tsp rubbed sage
1/4 tsp crushed red pepper flakes
1/4 tsp coriander
1/8 tsp garlic powder
1/8tsp onion powder
1/8 tsp onion powder
1 lb ground turkey
2 tsp olive oil


In large bowl mix applesauce, salt, pepper, cayenne, sage, red pepper flakes, coriander, garlic powder and onion powder.  

Once mixed, add in ground turkey.  Mix until turkey is completely saturated and coated in mixture. 

Then you can press into patties and cook on the stove, or you can cook as ground meat to add into your favorite eggs, wraps or egg casserole!  Just cook it until it is no longer pink!

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Friday, November 15, 2013


Cream of Mushroom Soup – cleaned up and homemade!

Makes approximately 1 cup, equivalent to one can.

3 Tbs of olive oil
3 Tbs whole grain flour (you can use rice flower if you need gluten free)
1/2 cup organic milk (almond milk)
1/2 cup organic or homemade broth 
Pinch of Himalayan pink salt
1/2 cup of chopped mushrooms (or more)

Heat the oil in a pot over medium to high heat.  when warmed and very thin, whisk in flower and let cook for 1 minute.  
Poor in liquids while still whisking.
Add salt and mushrooms (in this step you could add in anything you wanted to make a cream of… ____ soup. For example, broccoli, chicken, garlic, onions, ground mustard, cheese, nutmeg… ect)
Whisk until sauce comes to a boil, then turn off the heat.  

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