French Toast Ala South Beach Recipes

QUICK AND EASY FRENCH TOAST

Steps:

• To make this easy French toast recipe: Beat egg, vanilla and cinnamon in shallow dish with wire whisk. Stir in milk.
• Dip bread in egg mixture, turning to coat both sides evenly.
• Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired. Voila, easy French toast.
• Easy Spiced Syrup: Add 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon to 1 cup pancake syrup; stir well to mix. Serve warm, if desired.

PIZZA MEAT PIE - SOUTH BEACH

Steps:

• Preheat the oven to 350.
• In a medium bowl, combine the beef, milk, bread crumbs, salt, pepper, and garlic. Mix well. Pat the mixture into a 9" pie plate.
• In the same bowl, combine the mozzarella cheese, tomato paste, water, mushrooms (with juice), oregano, and onion; mix well. Spoon the mixture over the meat mixture in the pan. Sprinkle with Parmesan cheese.
• Bake for 35-40 minutes, or until the meat is no longer pink.

SOUTH BEACH THAI SHRIMP SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot.
• Add ginger and onion.
• Cook, stirring frequently for about 3 minutes.
• Add broth and red pepper flakes and bring to a low boil.
• Add cabbage and cook for approximately 2 to 3 minutes.
• Add shrimp, lime zest and lime juice.
• Cook just until shrimp turns pink.
• Serve hot sprinkled with cilantro or scallions.

FRENCH TOAST ALA SOUTH BEACH

Steps:

• Heat skillet and spray with butter flavored cooking spray.
• Dip bread into egg eeaters.
• Put bread onto heated skillet and flip when browned.
• When plated, sprinkle with confectioners sugar.

SOUTH BEACH OVERNIGHT SLAW

Steps:

• In a large bowl, whisk together the sugar substitute, lemon juice, vinegar, celery seed and garlic salt. Add cabbage & slice green onions. Toss lightly, cover and refrigerate overnight. Add sliced radishes immediately before serving.

CIOPPINO A LA SOUTH BEACH

Steps:

• Heat olive oil in a stock pot and sauté celery, onions, and garlic for about 3-4 minute.
• Add stewed tomatoes and tomato sauce. Add 1 cup water and allow to simmer and for celery to soften a bit more.
• Add eggplant chunks and cook until slightly translucent. May need more water.
• Add shark or cod (longer cooking fish) and stir gently. If too thick, add more water at 1/2 cup increments.
• Once simmering again add tilapia.
• Add salt and pepper to taste along with a bit more of olive oil if it appears to be too 'dry'.
• Add seasonings, oregano, and taste to check levels of salt and spices.
• Add shrimp and cover over medium for 3- 5 minute until shrimp is cooked.
• Let cool and sit for about 20 minutes for flavors to blend.