Stuffed French Toast

Serving size:  1 piece
Points plus: 5 points

I made these this morning and fell in love!  They are sooo good!  Love them!

1 loaf french bread
3 Tbsp. any flavor fruit spread ( I used homemade strawberry jam)
1/2 pkg cream cheese (4 oz) at room temp
2 eggs
1 Tbsp cinnamon
1/2 cup milk

Cut french bread into 2-3 inch wide slices.
Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread. (I used homemade strawberry jam)
Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Spray hot skillet with pam. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.  I topped mine with some fresh strawberries and powder sugar too. Eat up and enjoy!!!

Classic Beef Stew

I made this in my crockpot and just left it all day, but you can follow this recipe and have it ready in like a couple hours. 

Points Plus value:  5
Servings:  4

Ingredients:
12 oz. lean sirloin beef, cut into 1/2 inch cubes
1/8 tsp  table salt, to taste
1/8 tsp black pepper, to taste
1 1/2 Tbsp all-purpose flour
1 1/2 tsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned crushed tomatoes
1 cup fat-free beef broth
1 bay leaf
1 tsp dried thyme
3 large carrots, sliced into 1/4 inch thick rounds
1 cup frozen green peas, thawed
4 oz. light beer
2 Tbsp parsley, minced

Preheat oven to 200.  Season beef and dredge in 1 1/2 tsp of the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper.  Heat oil in oven-proof skillet and brown beef over high heat 2 to 4 minutes.  Remove meat from pan.
Reduce heat to medium.  Add onions to pan and saute until just softened, about 5 minutes. Add garlic, and cook until golden.  Stir in remaining flour and cook until it just begins to color, about 1 minute.  (At this point I added everything to my crockpot and cooked it all day long, or u can continue with the recipe).
Pour in beer, tomatoes and 1 cup beef broth; add bay leaf, thyme and carrots.  Return beef to pot. Bring to a simmer, cover and place in oven.  Cook until meat is tender, about 1 to 1/2 hours.  Check on stew occasionally.  Add remaining 1/2 cup beef broth is liquid is running low.  Ten minutes before serving, add peas to stew.  Cover and let stand serve in 1 cup servings.  Sprinkle on parsley.
 

New England Clam Chowder

I love Fall and all the yummy soup recipes that come with it!!! My husband loves Clam Chowder so I went on WW and searched for it and found this recipe.  It was really really good, but could use some thickening up, so keep that in mind when u make it!  Enjoy!!
Points plus value: 7
Servings: 4
Serving size: about 1 1/2 cups
Ingredients
1tsp vegetable oil (I used olive oil and it worked great)
2 slices turkey bacon, diced
1 small onion, finely diced
3 Tbsp all-purpose flour
1 cup ff milk
3 1/2 cup canned clam juice (I used 1 can ff chicken broth and a cup of water instead of this)
2 medium uncooked potatoes, peeled and diced ( i used canned potatoes to make it easier)
10 1/2 oz canned clams, and juice
1 tsp thyme
2 tsp parsley, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Heat oil in a nonstick pan over medium heat.  Saute bacon and onion until onion is very soft.  Stir in flour and cook 1 minute.  Very gradually whisk in milk and clam juice(or broth).  Bring to a simmer, add potatoes.  Cover and cook until potatoes are tender.
Stir in clams, their juice, thyme and parsley. Bring to a simmer.  Season with salt and pepper; serve. 

Pumpkin cupcakes with Pumpkin Spiced Cream cheese Frosting

Pumpkin Cupcakes (no frosting)
Skinnytaste.com
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 g
Sodium: 140.9 mg 
Pumpkin Cupcakes with Frosting
Servings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 pts
Calories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 g
Sodium: 142.3 mg 
Ingredients:

• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar
• Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes. Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

 For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
Makes 24. 

Grilled Chicken sandwich with avocado and tomato

Serving size:1
Points+per serving: 6

2 oz ciabatta bread
2 Tbsp mash avocado
3 slices ripe tomato
salt and pepper to taste

Slice bread open and smear mashed avocado on the bread.  Season with salt and pepper.  Top with tomatoes, chicken and tomato.  add additional pepper to taste.

Super yummy!!!

Aioli(s) sauce

Fancy way of saying flavored mayonanaise, these can be made by simply mixing any or all of these flavors with basic mayo.  The ones with the * are the ones i put together

* roasted red pepper
   honey and lime
* White wine
   lemon garlic
* roasted tomato
* lemon basil
   chili garlic
*  pesto (i use the sundried tomato kind)

Turkey-Thyme burgers

K so this recipe says it makes 4, but it can easily make 8 or more. They are super good, especially with the  Aiolli sauce! I will do that recipe too!

Points: 14 (that is if u make 4, but they are huge if u do just 4)

2lbs. ground turkey
3  whole eggs
1 stick unsalted butter, melted
1 tsp. granulated onion
1 tsp dry thyme leaves
2 tsp salt
1 tsp pepper

Combine all ingredients into a food processor
Pulse mixture until thoroughly combined and mixture looks consistent throughout
Remove a small handful of mix from food processor and form into a ball
Flatten the ball into patty shape and place onto a baking sheet
Repeat process until all of the mix is formed and shaped into patties
Place pan into the freezer and chill for approximately 10 min.
Remove patties from freezer and place onto heated grill
Cook until internal temperature reaches 165 degrees
Remove from grill and serve on a bun or by itself.