I don’t know about you, but when I go to a restaraunt and see “Stuffed French Toast” on the menu, I order it every time. Did you know how easy it is to make at home?! Seriously I was so shocked when looked up the recipe and saw that it was virtually just as simple as regular french toast. Just add two more ingredients and one more step and you are good to go with that crispy outside, and ooey-gooey filling oozing out all over your plate. I barely needed syrup on this delicious rich breakfast treat!
Stuffed French Toast
Printable Version
4 thick slices French Bread
¼ cup Jelly, Jam, Or Fresh Fruit
4 ounces Cream Cheese, At Room Temperature
2 whole Eggs
½ tsp. Cinnamon
½ cups Skim Milk
2 Tablespoons Butter
Heat skillet or electric griddle to 325 to 350 degrees.
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 fruit spread of your choice. Combine well.
In a large, shallow, 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.
When done stuffing each piece of bread, dip in egg mixture and completely coat each piece. Make sure all sides are covered.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. 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.
Serves 4
Recipe adapted from Tasty Kitchen
Every once in a while, I try to sneak a girly meal in for my husband...and this was one of those meals. He appreciated it, but not as much as a big group of girls would! I loved this from the first nibble I took. The creamy sauce has a sour bite from the artichoke hearts, and the sweet, stringy cheese is delicious. I love spoiling myself every once in a while, and this meal will be recurring on those nights I need a little me-meal!
Cheesy Artichoke Chicken
Printable Version
1/4 c. chopped, marinated artichoke hearts
2 Tbsp. mayonnaise
1 tsp. parsley
3 Tbsp. fresh grated Parmesan cheese, plus additional ¼ cup for topping
Salt and Pepper
1/2 tsp. parsley
1 Tbsp. Extra Virgin Olive Oil
2 boneless, skinless chicken breasts
Heat olive oil in skillet. Pound out chicken breasts to about 3/4 inch thickness so that they will cook evenly. Sprinkle chicken breasts with salt, pepper, and ½ tsp parsley on both sides. Cook chicken breasts in heated skillet for 4-5 minutes per side, or until juices run clear and centers are no longer pink. Meanwhile, puree artichoke hearts and mix well with mayonnaise, 1 tsp. parsley, and 3 Tbs. parmesan cheese in small mixing bowl. Once chicken breasts are cooked through, either leave in the pan if it is oven safe, or remove breasts from the pan and put on foil-lined baking sheet. Spread artichoke topping onto chicken breasts. Sprinkle with additional ¼ cup parmesan cheese. Broil on high for 3 to 4 minutes or just until cheese starts to turn golden brown. Remove from oven and serve immediately.
Recipe from Crystal
Serves 2.
I ate this yummy salad every day for about a week, or until the dressing ran out and I had to run to the store again:) The perfect crunch of the won tons with the tangy dressing just makes me a happy girl. We even ate this for dinner one night, and hubbs highly approved.
Asian Chicken Salad
Printable Version
1 chicken breast, sauteed in Olive oil and thinly sliced
6 cups lettuce or spinach
¼ bunch cilantro, stems removed
¼ cup Asain sesame dressing
1-2 tablespoons slivered almonds, toasted
15 Mandarin oranges
¼ cup fried won ton slices
Combine all ingredients into a bowl & toss to coat. Divide between two dishes and Serve
Serves 2.
For some reason, me and veggies have been getting along REALLY well lately! I saw this recipe on Pinterest and was at the store the very next day getting all of the goodies to make it. Now, not that I need to mention this, but this meal isn’t right up Hubbs ally...so we made it for a girls lunch. It was A+ perfect for us. I gobbled up 2 of these babies, and was wanting more with every bite. Fresh, delicious heaven on a peice of toasty toast. Who could as for more? O, and the company was pretty great, too:)
California Veggie Sandwiches
Printable Version
Chive Spread:
1/4 cup greek yogurt or mayo
1 Tbs. finely chopped fresh chives
salt and pepper
Avocado Salad:
1 avacado, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled and diced
1 lime, juiced
2 Tbs. chopped cilantro
salt and pepper
4 slices bread, toasted or 4 wraps
1/2 cup alfalfa sprouts
4 slices havarti cheese
For the chive spread, mix the Greek yogurt or mayo and chives. Season with salt and pepper. Set aside.
In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and cilantro. Season with salt and pepper, and set aside.
Assemble the sandwiches by spreading the chive-yogurt mixture on all four bread slices. Divide the sprouts between the four slices of bread, and top with avocado salad and cheese. Serve open-faced. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)
Serves 4.
Recipe adapted from Pinterest-ezzrapoundcake
