I feel like I am starting over from scratch, If I have asked these questions at one time or another please forgive me for asking again, (some times my brain just goes dead )

Went food shopping Monday, and by the time I got finished I was to tired to make dinner, so I picked up a container at Publix S.M of Calif. Sushi Rolls there were 12 pieces in the container, (no nutritional info on container) did google, and came up with any where from 325-450 cal. Calorie King had it 361 cal. I used the C.K one as I figured it somewhere in the middle,

What would you have done?

2. I have been in the mood for French Toast, tried making it W.W. bread and it doesn’t taste the same, maybe cause I grew up having either on) White Bread or some times on Cinnamon Raisin Bread or Egg Bread, (these last 2 I refuse to buy cause I know I could eat the whole thing in one sitting.

so my question is, if any one makes it what type of bread do you use?

3.When planing your meals, do you start with what you are going to have for dinner, (figure calories/points) then see what you have left for the rest of day, or do you start from brekfast and figure from there.
4. Last question for now (hopefully)
Does anyone know of a good cook book that might say use a 1/4-1/2 cup of something and then gives you recipes what to do with the leftovers,and what leftovers can be frozen (remember I am cooking for 1 or maybe 2 (1 to freeze) I am so tired of throwing the L/o out, food is getting to expensive.

Hope some of you good cooks can help me

Thanks

Carole- i have a REALLY good ww french toast recipe I learned in Apples of Gold last winter. I will dig it up. (I can't eat wheat bread or i'd make it every day.) it might take me a day to find.

Carole, have you checked the breads that aren't normal, loaf/slice breads? I'm sure your bakery has that section of single rolls (like dinner rolls, sub sandwich bread, etc), where the bakery staff has to take it and bag it for you. Would you consider using one of those to make the French toast? You may have to shape it a little with a knife so that it will sit flat in the pan, but I know they have tons of flavors at our Publix.

Also, Publix makes a "breakfast bread" that's whole wheat and filled with nuts and dried fruit. Two slices of that makes me FULL, and I mean FULL. I don't think you could eat a whole loaf of that!

Thanks for all your answers on everything, I do alot of the same things you do on freezing foods

As far as the French Toast goes, I won't or can't keep a whole loaf of Raisen type bread or Challa in my house at all even if it is in freezer if I know it's there I will keep toasting it up and eat it, I have done this before and ate a whole loaf,
this goes for any bread that is not w.w. I love bread.
I will see if either one of my neighbors, or daughter has the bread and will borrow a few slices.

D: as far as Publix goes, I am very friendly with the meat manager and he will do things for me also. do you have a Dorice's Italian S.M in your area, I usualy by my chicken breast there, the price runs between $1.59-1.99 for 5 lbs or more, just plain old good size breast's no water or additives added.

As far as the cook book's I will see if the library has them before I buy them.

Thanks again

P.S Going to try and work out a meal plan per your advise, wish me luck

3. I always have the same breakfast so I know exactly how many calories I have to work with. I don't plan meal by meal, but I do keep individual portions of food in my freezer for quick meals when I don't feel like cooking. I have a certain amount of calories set aside for each meal and that is it for my day.

2. I make French Toast out of banana bread (kd's) or out of whole wheat bread. If you doctor up the egg batter with stuff like cinnamon, vanilla or almond extract, orange juice concentrate, etc. it always tastes so much better. Sara Lee makes some really good whole grain breads that are closer to regular white bread that you might like more.

4. I have had lots of success freezing soups, chilis, stews, spaghetti sauce, ground beef in various incarnations, burger patties, some casseroles, lasagna and baked ziti, homemade enchiladas made with whole wheat tortillas, and other foods.

The trick to liquid dishes like soups & stews is to use something like tapioca to thicken them. Flour thickened sauces tend to break when you defrost them.

I always freeze Barilla Plus pasta in individual portions, it holds up better than regular pasta does. Rice freezes great by itself. If you slightly undercook chicken, fish, and other proteins, you can freeze them and when you reheat them, they finish cooking through. It saves them from being dry. Just make sure that you've got them totally cooked before serving.

Things I found that don't freeze well...eggs & cheese. I also don't like the texture of frozen bread, so I never buy more than I can use in the two week period between grocery trips. (I keep all bread in the fridge at all times.)

Hopefully some of this will help.

I make or eat French toast so rarely that when I do, I make it with cinnamon bread, or challah. It is a treat and I eat my portions accordingly, and food for the rest of the day.

I'm kind of like Denise in that breakfasts and lunches don't vary that much for me, so I focus planning on dinners. However, as stated above, if I deviate for breakfast or lunch, I will adjust other meals for the day accordingly.

Dawn

2. I have been in the mood for French Toast… my question is, if any one makes it what type of bread do you use?

Wonder 100% whole wheat… but I’m with Sheltie, and I still eat white bread sometimes.

3.When planing your meals, do you start with what you are going to have for dinner, (figure calories/points) then see what you have left for the rest of day, or do you start from brekfast and figure from there.

I look at the whole picture. If I don’t eat enough during the day… I’ll overeat at 5pm or dinner (and be REALLY cranky, too.)

After a while, I figured about 5 breakfasts that were all about 4-5 points

And I had about 5 lunches that were all 6 points

And snacks that were 3-4 points

And that always left me with 7-8 points for dinner.

quote:

...so my question is, if any one makes it what type of bread do you use?...

I use regular (bakery) white bread for French Toast, but you might want to give a white whole wheat bread a try.

From the Mayo Clinic:

"White whole-wheat bread looks and tastes like white bread but has the same nutritional benefits as regular whole-wheat bread, also called whole-grain bread."

"The difference between white whole wheat and regular whole wheat is in the type of wheat used. Regular whole-wheat bread is made with red wheat, which is dark in color and has a slightly bitter taste. White whole-wheat bread is made with an albino variety of wheat, which is lighter in color and has a sweeter, milder flavor. To get a softer texture, the whole grains of albino wheat go through an extra processing procedure."

http://www.mayoclinic.com/health/whole-wheat-bread/AN01512

I lost 40 pounds on a diet that included regular (bakery) white bread. Everything in moderation...

This message has been edited. Last edited by: Sheltieguy,

1. I do what Diana does and go with the higher number. BTW, most of the time a serving of sushi is 6 to 9 pieces.

2. I use a hearty whole grain bread.

3. I usually do start with dinner as there is more variety in what I eat for that meal than any other. I don't cut back though on what I eat the rest of the day, I just decided how big of a portion I can have of the dinner.

4. I think KD's books do a good job of giving "morphing" ideas for left overs.

1. If I've got varying nutritional info, I go with the higher calorie value. (As an aside, did you check to see if the Publix website had the info? I know they do on some other things, but I'm not sure about the sushi.)

2. We make it with Pepperidge Farm's whole-wheat raisin-cinnamon bread. Rather, I make it, he eats it. I don't really like French toast. And I make it with egg substitute instead of real eggs.

3. I tend to eat the same couple of things for breakfast all the time. When I plan, I write it all out and total it up, and if cuts need to be made, I see where I can do it. Maybe I don't need to take that piece of string cheese with lunch. Or I can have a smaller serving of meat at dinner. Or the breakfast tortilla needs to be replaced with a bowl of cereal.

4. Check Amazon.com for some books. Some here have had great luck with Small Batch Baking; I have two on my Amazon wish list, Serves One: Simple Meals to Savor When You're on Your Own and Cooking for Two. Try searching the cookbook section of Amazon for "single serving" or "cooking for one" and see what hits you get.

The Publix I shop at has done some great things...but I sometimes have to ask. The bakery WILL slice & package a half loaf of bread if you ask. The meat counter WILL cut a sirloin into three pieces if you ask. We buy larger packages of chicken and pork when they're on sale, then divide them up when we get home into single or double servings. We also shop at a meat market, and they'll wrap and cut things any way we want. 5lbs of chicken breasts--wrapped in packages of 2 each. 10 pork chops--wrapped in packages of 3 (he loves leftover pork chops), and one package of one.

I would recommend a book called "Healthy Cooking for Two (or Just You).

http://search.barnesandnoble.com/booksearch/isbnInquiry...=9780875964485&itm=2

I first heard about it from someone here on the board but don't remember who.