french toast rollers

2 large eggs
1/4 cup low-fat milk
1/4 tsp each cinnamon and salt
1/2 tsp pure vanilla extract
1 Tbsp honey
1 1/2 Tbsp sweet potato baby food
1 1/2 Tbsp carrot baby food
4 slices of bread (ideally whole wheat)
Optional fillings:

1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 Tbsp light cream cheese + 1 Tbsp fruit spread
1. In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside.

2. Use a rolling pin to roll out each slice of bread on a cutting board until flattened.

3. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1⁄4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges.

4. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving.

flour blend

Sneaky Chef Make-Ahead Recipe #13: Flour Blend

Makes 3 cups of flour blend



- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

white puree

2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary

> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.

> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.

orange puree

This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.



- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water

> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).

> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

healthy mac n cheese

White version:

- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)

> Mix all together in pot over low heat, mix; add pasta, stir

Yellow version:

Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree

mac and cheese muffins

Lunch Box Muffins - Mac n' Cheese Flavor:

- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste

Below are two ways to cook the muffins:

Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.

> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.

sloppy joe pizza

The ingredients:
1 lb. ground beef (or ground turkey)
1 medium onion, diced
1 can (16-oz) whole kernel corn, drained
1+ cup favorite BBQ sauce (add until you get to your sauciness level--I used about 1-1/4 cups)
1/2 cup sliced green onions
1 (12-inch) prebaked pizza crust
1-1/2 cups shredded colby-jack cheese

Directions: Preheat oven to 425 degrees. In large skillet, brown meat and onion over medium heat 8-10 minutes or until no longer pink. Stir in corn, BBQ sauce, green onions, and heat through.

Spoon beef mixture over prebaked crust on baking sheet. Sprinkle cheese on top.

Bake 12-15 minutes or until cheese is melted.