2 1/2 cups Whole Grain Total cereal
2 eggs (or 1/2 cup fat-free egg substitute)
3/4 cup orange juice
1/4 teaspoon salt
10 slices (1-inch thick) whole-grain French bread (pre-sliced loves found in your regular bread aisle)

1. Place cereal in resealable bag; seal completely. Using a rolling pin or even your hand, partially crush cereal flakes (don’t turn them to powder!). Set aside. In small bowl, beat eggs, orange juice and salt with whisk or fork until well blended.

2. Spray large skillet with cooking spray. Dip each slice of bread into the egg mixture, coating both sides. Coat with cereal. Over medium heat, cook toast 4 to 6 minutes, turning once. Cook until brown on both sides.

TIPS: This may also be baked at 450 degrees for 8-12 minutes, turning once halfway through cooking time.

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1 1/2 pounds tenderloin, filet or strip steak, cut into 1 1/2 inch strips about 1/2 inch wide
salt
pepper
2 Tbsp butter (a little more, if needed)
1 medium onion, finely chopped
1 Tbsp flour
1/4 cup white wine
1 1/4 cups beef broth
1/2 cup sour cream

1.  Season the meat with salt and pepper.  Heat the butter in a saute’ pan until it begins to bubble, being careful not to let it brown.  Lightly brown the beef over high heat for about 2 minutes on each side.  Cook single-layer without putting too much in the pan at once.  Remove meat and place on plate, being careful to single-layer on the plate as well to stop the meat from overcooking from  its own heat.

2.  Place the onion in the pan used for the meat.  Replacing the butter with fresh is only necessary if the first butter has browned or burned.  Stir the onion over medium heat for about 10 minutes.  It will be translucent in color when it is ready.  Add the flour and stir for about 2 minutes.  Once the flour smells nice and cooked, whisk in the wine and broth and bring the sauce to a gentle simmer.  Allow to simmer for 10 minutes.  Whisk in the sour cream and then season with salt and pepper. 

3.  Place the meat back into the pan, along with any juices that may have run off onto the plate.  Simmer only long enough to heat the meat and then serve immediately.

TIPS:  You may use leftover meat, cutting it in strips.  This will omit step 1 altogether.  It works well served with your favorite buttered pasta or rice!

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