1 loaf slightly toasted Ezekiel Bread(Cinnamon Raisin) (Cut into 1 inch cubes)
2 cups fat free lactaid free milk or almond milk
2 tsp captri oil (plain or buttered)
½ cup splenda or stevia
1 tsp ground cinnamon
2 egg whites
Dash of salt
1 cup fat free caramel sauce
1 TBSP bourbon
Heat oven to 350˚
Step 1: In 2 qt saucepan, heat milk and oil
Step 2: In large bowl, mix splenda/stevia, cinnamon, salt, egg, and egg whites. Stir in cubed bread.
Step 3: Pour into 3” baking dishes. Place baking dishes into 13 X 9 pan. Pour boiling water into pan 1” deep.
Step 4: Bake uncovered 40 - 45 minutes or until knife inserted comes out clean.
Sauce: In a small bowl, mix caramel sauce and bourbon until smooth. Pour over warm bread pudding.
32 oz ground 93% Lean Chicken or turkey
1 egg yolk
2 tsp salt
2 tsp pepper
2 tsp onion powder
2 tsp Italian Seasoning (Basil, thyme, and oregano)
1 diced garlic clove or ¼ tsp garlic powder
5 oz quick oats
2 TBSP captri oil or olive oil
1 large jar of Classico Arrabiata sauce (Robust, Classic, Spicy, Tomato Basil)
6 oz Tomato Paste
1 can Fire Roasted Diced Tomatoes or 2 fresh diced tomatoes
12 oz Rice or Corn Pasta - your preference
1 diced scallion
4 oz fresh diced mushrooms
Step 1: In a large Bowl mix salt, pepper, onion powder, quick oats, garlic, and Italian Seasoning. Add in Ground Turkey or Chicken and egg yolk.
Step 2: Form into meatballs
Step 3: In large skillet heat oil
Step 4: Brown meatballs on high 2 minutes each side
Step 5: In lg skillet on medium heat
Add tomato paste, diced tomatoes, and Arrabiata sauce.
Keep covered, stirring occasionally for 8 min
Add in meatballs, reduce heat, keep covered, and simmer for 15-20 minutes
Step 6: In large saucepan add 2 quarts water, 2 tsp salt, and 1 TBSP oil
Step 7: Add pasta and cook until tender. Drain
Spoon out a plate full of pasta and cover with sauce and meatballs. Serve immediately.