The Big Apple French Toast Casserole

PER SERVING (one 4-inch square, about 1 cup): 204 calories, 4.25g fat, 577mg sodium, 30g carbs, 6g fiber, 8.5g sugars, 16.5g protein -- POINTS® value 4*

AHHHHHHHHHHH! Is it breakfast or dessert? This decadent morning-meal recipe is SO easy and ridiculously delicious. PLEASE make it ASAP. You'll FLIP!

Ingredients:
8 slices light bread (40 - 45 calories each with around 2g fiber per slice), cut into cubes
4 oz. fat-free cream cheese, room temperature
1 medium apple (preferably Fuji), peeled and diced
1 1/4 cups light vanilla soymilk
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. sugar-free pancake syrup
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), melted
1/4 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda), or more to taste
Optional: additional sugar-free pancake syrup, for dipping

Directions: Preheat oven to 350 degrees.
Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish. Sprinkle diced apple evenly over the bread. In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat. Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool lightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!
MAKES 4 SERVINGS

Mixed Fruit, Dip, Cottage Cheese

Fresh Pineapple
Banana
Green Grapes
Cut fruit into bite size pieces, dollop some strawberry fruit dip on top, dollop some low fat cottage cheese on top of that.  Yummy!
I fix mine in a bowl that holds about 1 cup.  Doesn't take much fruit, fill about half, by the time you add the dip and cottage cheese you have a bowl full. 
Having some protein with your fruit helps negate the sugar dump you get from the fruit.

Romaine, Red Leaf, Fresh Corn, Tomato Salad

Romaine and Red Leaf Lettuce
Cut corn off the cob of incredibly sweet corn (very flavorful just cut off the cob uncooked)
Cut cherry tomatoes in half
Crumbled reduced fat Feta Cheese
Your favorite dressing and season with salt/pepper/oregano/cumin/garlic salt/ celery salt, whatever tastes good to you.

Strawberry Fruit Dip

This is delectible!  My favorite to eat with, on and in any kind of fruit.  So simple to make.

1 container FF Strawberry Cream Cheese (room temperature)
1 container low fat strawberry yogurt
1/2 container low fat Cool Whip softened

Mix cream cheese and yogurt till smooth fold in Cool Whip till blended. You can let it sit for a while or just start consuming it because it will be so good.
Fruits I eat with this...grapes, cantalope, watermelon, strawberries, bananas, pineapple.
Enjoy.
If you are a WW points counter...3 tablespoons=1 point

Fighting Arctic Blast with Hot Veg Soup

Fresh and bountiful and made in a crock pot so when you wake up the next morning you can have delicious hot soup for breakfast if you want....what a great way to start the day! You could even have the stuff ready to throw into crock and have for dinner when you get home in evening.

I have one of the smaller style crock pots and I stuff it FULL of veggies, the lid barely stays down after getting it all in there, but the veggies cook down and then the lid sits right. This recipe is based on what I like so be sure to use the veggies you like.
Put in crock pot....

1 container of beef broth (4 cup size and I use the low sodium fat free)

1/2 of small sweet yellow onion

2 stalks of celery

1/2 orange, yellow or red bell pepper (any of these colors has a better flavor to me than green)

1/2 package brown gravy mix

1/2 package ranch dressing mix

Stir all of this together and then go with the bigger veggies:

1/2 package shredded carrot sticks

1/2 package shredded cabbage

1/2 package green beans (I cut these up a bit because the beans are long)

1 zucchinni

2 fresh incredibly sweet corn on cob, cut off the cob

1-2 cans of favorite diced tomatoes (your preference)

couple handfuls of fresh spinach

2 Bocca Original Vegan Burgers, chopped

Salt and pepper a bit while layering the veggies, you want it to have plenty of flavor.

Now kinda smash this down into the crock pot till you can get the lid on. Set on low and let it cook about 8 hours. I stirred it a couple times before I went to bed but you don't have to.

If you have the big crock you can just use all the ingredients. I made soup 2 nights and froze one batch in individual serving containers.

All of this takes about 30 minutes to prepare from start to finish, not a lot of cutting and chopping and it is all fresh and flavorful. Be creative and find your perfect soup of the day.