Strawberry Cream Cheese French Toast

Filling:

• 1 c. sliced fresh strawberries
• 2 T. sugar
• 4 oz. cream cheese, softened

For the toast:

• Bread
• 1 large egg
• 3/4 c. milk
• 2 T. melted butter
• 1 t. vanilla
• 1/4 c. all purpose flour
• 1/4 t. ground cinnamon
•  1/4 t. salt

To make the filling, combine the sliced strawberries and sugar in medium sized bowl.  Mix well and set aside to macerate for about 15 minutes.  Stir in the cream cheese until well blended.

In a shallow baking dish or pie plate, whisk together the egg and milk.  Whisk in the melted butter and vanilla.  Stir in the flour, cinnamon and salt; whisk until smooth.  Spread cream cheese mixture between two pieces of bread like you are making a sandwich.  Dip the sandwich into the egg mixture completely coating both sides.  Place onto an already warmed skillet and cook until golden brown on each side. Serve with maple syrup and powdered sugar.

Sour Cream and Bacon Crockpot Chicken

Doesn't that title just scream healthy??!?? Ummmm, no. But it does scream yummy!

• 8 Slices of Bacon
• 8 boneless, skinless, Chicken Breasts
• 2 (10 oz) cans Roasted Garlic Cream of Mushroom Soup
• 1/2 c. Low Fat Sour Cream
• 1/2 c. Plain Greek Yogurt
• 1/2 c. Flour
• Salt and Pepper to taste

Wrap one slice of bacon around each chicken breast and place in a 4-5 quart crockpot.  

In a medium bowl combine soups, sour cream, yogurt, and flour. Mix well with a whisk.

Pour over the chicken.

Cover the crockpot and cook on low for 4-6 hours. (4 hrs if its a newer crockpot and 6 if its older).
Serve over rice, couscous, or wide egg noodles.

Black Bean Tortilla Casserole

• 1 large onion, chopped
• 1 1/2 c. chopped green peppers
• 1 can diced tomatoes, drained
• 3/4 c. Picante sauce
• 2 garlic cloves, minced
• 1 t. ground cumin
• 2 cans black beans, rinsed and drained
• 8 corn tortillas
• 2 cups shredded reduced-fat Mexican cheese blend

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Stir in the beans. 

Spread a third of the mixture in a 9x13 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining bean mixture.

Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minute or until cheese is melted.  Serve with toppings (lettuce, tomatoes, olives, green onions, sour cream, etc).