French Toast with Ricotta
2/3 cup egg whites
2/3 cup nonfat milk
2 slices whole-grain bread
1/2 cup nonfat ricotta cheese
1 tsp. sugar substitute
1 pinch salt
Cooking oil spray
1 tsp ground cinnamon

Whisk together the egg whites, milk, sugar substitute, and salt. Soak the bread in the egg white mixture. Drain the excess liquid. Coat a nonstick skillet with cooking spray and heat the skillet. Cook the bread, one slice at a time, until each side is set and bread is light brown.

Place the French toast on a plate and top with ricotta. Garnish with cinnamon.

Makes 1 serving

Indian-Style Chicken with Curried Yogurt Sauce and Brown Rice
1/2 cup nonfat plain yogurt
1 tsp. curry powder
8 oz. skinless, boneless chicken breast, butterflied and thinly pounded
2 cups cooked brown rice
2 1/2 cups thinly sliced, peeled cucumber
1/2 tsp. ground coriander
1/2 tsp. ground paprika
Salt and cracked pepper to taste
Cooking oil spray

Combine the yogurt, curry powder, coriander, paprika, salt and pepper. Pour 3/4 of the mixture into a Ziploc bag. Add the chicken, seal, and refrigerate for 20 minutes. Drain the chicken and discard the marinade. Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and sear on each side until golden brown. Cover the pan and reduce the heat to medium. Cook for 1 minute more and remove from the heat.

Place the chicken and brown rice on plates. Top the chicken with the remaining yogurt sauce and the sliced cucumbers.

Makes 2 servings.

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