Healthier Twists on Your Favorite Comfort Food with Anson Williams

French Toast 

Ingredients

  • 2 large eggs
  • 1 large egg white
  • 1/2 cup 2% milk
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 2 teaspoons honey
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Nonstick cooking spray
  • 8 slices “light” bread

Instructions

  1. In a wide mixing bowl, whisk together the eggs, egg white, milk, butter, sugar, honey, cinnamon, vanilla extract and salt 
  2. Spray a large griddle or nonstick skillet with nonstick cooking spray and place over medium heat
  3. Working in batches of as many pieces of French Toast you can fit onto the griddle, dip each bread slice into the egg mixture to coat both sides before placing on the hot griddle
  4. Cook each piece until golden brown, about 3 minutes on each side
  5. Serve garnished with fresh berries (about 25 calories per 1/4 cup) or topped with pure maple syrup (50 calories per tablespoon)

Stovetop Mac & Cheese 

Ingredients

  • 16 ounces elbow macaroni
  • 2 tablespoons cornstarch
  • 1.5 cups of chicken broth
  • 1 can fat free evaporated milk
  • 3/4 teaspoon salt
  • 4 ounces reduced fat creat cheese
  • 3 cups shredded sharp cheddar cheese
  • 1 tablespoon grated parmesan cheese

Instructions 

  1. Boil the macaroni according to package directions. Drain, but to not rinse
  2. In a stockpot over medium-high heat, whisk cornstarch into the chicken broth until dissolved. Bring to a simmer and cook for 2 minutes. 
  3. Whisk the evaporated milk and salt into the thickened chicken broth, and bring back up to a simmer
  4. Remove sauce from heat and stir in cream cheese, cheddar cheese and Parmesan cheese until melted and creamy.   
  5. Add the cooked macaroni into the cheese sauce and stir to combine before serving. 

Chicken Pot Pie 

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Nonstick cooking spray
  • 2 russet potatoes, cut into ½ inch cubes
  • 1.5 cups carrots, cut into ½ inch cubes
  • 3/4 cup celery cut into ¼ inch rounds
  • 3 tablespoons butter
  • 1.5 pounds boneless, skinless chicken breast, cut into ½ inch cubes
  • 3/4 cupes diced yellow onion
  • 1/3 cup all purpose flour
  • 2 cups chicken broth
  • 2 cups 2% milk
  • 1/2 cup sliced mushrooms
  • 1 cup frozen peas
  • 8 oz. of frozen or fresh corn
  • 2 tablespoons soy sauce
  • 2 teaspoons lemon juice
  • 2 tablespoons tomato paste
  • Salt and pepper to taste 

Instructions

  1. Preheat the oven to 400 F. Unroll the puff pastry and use a pastry or pizza cutter to cut into 32 pieces by slicing 4 rows on the shorter end by 8 rows lengthwise. Transfer to a sheet pan, placing them 1 inch apart. Brush top of pastry with beaten egg
  2. Bake the pastry pieced for 10-12 minutes, until they are fluffy and golden brown “croutons” 
  3. Spray the sheet pan with nonstick cooking spray. Place chopped potatoes, carrot, and celery on sheet pan, and roast in the preheated oven for 20 minutes, just until potatoes are lightly browned. Set aside. 
  4. Melt the butter in a large stockpot over medium-high heat. Add the chicken to the pot and sauté for 5 minutes, lightly browning on all sides. Add the onion to the pot, and sauté for an additional 2 minutes.
  5. Stir the flour into the pot, coating the chicken and onions, and let cook for 2 minutes stirring constantly
  6. Stir the chicken broth, milk, roasted vegetables, and all of the remaining ingredients into the pot. Stir constantly as you bring the mixture to a boil. Reduce heat to medium and let simmer for 5 minutes, stirring occasionally until sauce is smooth and creamy
  7. Season with salt and pepper to taste. Measure your perfect portion into a soup boal and top chicken pie mixture with croutons

"Hot Cocoa" Pretzels 

Ingredients

  • 100 mini pretzels (about 4 packed cups) 
  • 1 large egg white, beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons cocoa powder

Instructions

  1. Preheat the oven to 275F and line a sheet pan with parchment paper
  2. In a large mixing bowl, toss the pretzels in the egg white and vanilla extract until all are evenly coated
  3. In a separate bowl, combine the sugar and cocoa
  4. Add 2/3 of the cocoa and sugar mixture to the pretzels and toss until well coated
  5. Spread the coated pretzels in a single layer on the paper lined sheet pan and sprinkle the remaining 1/3 of the cocoa and sugar mixture over the top