Strawberry Creamcheese Stuffed French Toast

This weekend on Food Network, all I saw were recipes for french toast. All of them looked so, so good. I’ve made french toast casserole, and just regular french toast using sour dough bread and just plain old bread. I have never made stuffed french toast. Stuffed french toast will change your french toast routine, I’m pretty sure of it.

Too make this recipe a bit healthier, I used 1/3 less fat cream cheese and 1% milk. This would be great with that egg casserole that I made this weekend or just for brunch.


Calories 270 |  Fat 11.44g | Carbohydrate 30.51g | Fiber 2g | Protein 9.37g

Serves 6

Points Plus: 7

Ingredients from Paula Dean

2 eggs
1/2 cup milk (I used 1% milk)
1/2 teaspoon granulated sugar
8 ounces cream cheese (I used 1/3 less fat cc)
12 slices white bread
1 cup sliced fresh strawberries

Maple syrup, for serving
Strawberry Syrup, for serving, recipe follows
Confectioners’ sugar, for serving


In a small bowl, whisk together the eggs, milk, and granulated sugar. Spread the cream cheese on half of the bread slices and top with strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners’ sugar.

Chocolate-Mint Bars

Nutritional information: Calories 264 | Fat 8.7g |  Protein 2.8g | Carbohydrate 45g | Fiber 0.5g | 7 Points +
Source:  Cooking Light, March 2008
Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 tablespoons butter
1. Preheat oven to 350°.
2. To prepare bottom layer: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer:  Combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare the glaze: Combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
20 servings (20 pieces)


These bars are best served cold. Room temp they are ok too, but I prefer them cold. I can’t believe this is a recipe from Cooking Light. I love mint and chocolate as a combo together and these bars are perfect to make for St Patrick’s Day. I’m not Irish, but I still like to wear green that day! My green shamrock socks are already to go for tomorrow. :)

The cake layer called for a 16 oz can of Hershey’s chocolate syrup. I just used a container of Hershey’s syrup that we’ve had in the fridge for quite a long time. I do believe that those two are the same thing anyway, right? Someone correct me if I”m wrong please.  Hershey’s also make s a strawberry syrup. Wonder what that would taste like instead of the chocolate? Have a strawberry cream frosting layer instead.

Honey Roasted Pork Tenderloin with carrots‏

Weight Watcher Recipes
Calories: 293, Fat: 8g (sat 3g,mono 3g,poly 1g), Cholesterol: 86mg, Protein: 29g, Carbohydrate: 26g, Fiber: 2g; 7 points + per serving


* Carrots:
* 3/4  pound  baby carrots
* 1/4  cup  water
* Glaze:
* 1/4  cup  honey
* 3  tablespoons  apple juice or apple cider
* 2  teaspoons  Dijon mustard
* 1  teaspoon  soy sauce
* Pork:
* 1  (1 1/4-pound) pork tenderloin, trimmed
* 1/4  teaspoon  kosher or regular salt
* 1/4  teaspoon  pepper
* 1  tablespoon  butter
* 2  tablespoons  minced fresh chives (optional)


1. Place the carrots and 1/4 cup water in a medium saucepan and bring them to a boil over high heat; reduce heat to simmer. Stir, cover, and let carrots simmer another 10-12 minutes or until they are tender.

2. Meanwhile, prepare glaze by mixing all glaze ingredients together in a small bowl; set aside. When carrots are done, remove from heat, drain, and set aside.
3. Cut tenderloin crosswise into 12 equal slices, and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add the pork and cook 2-3 minutes or until nicely browned on the bottom side. Using tongs, flip the pork and cook another 3-4 minutes or until almost cooked through.
4. Add carrots to pan with pork. Stir glaze again, and add it to the pan. Bring mixture to a simmer, and cook until pork is done, about 1-2 minutes. Stir to coat pork and carrots with glaze. Divide pork and carrots among 4 plates. Pour any remaining glaze over pork, and garnish with chives, if desired.

7 points + per serving

I had 2 small victories  in the past couple of days.

1. I bought myself a pair of leggings.

2. I cooked a pork tenderloin to medium rare all by myself. :)

I know buying leggings isn’t really a victory, but I’m glad I bought a pair. We’ll see if I wear them out in public. They’re very comfy. Leggings aren’t very popular yet where I live. I’ve only been wearing them around the house and I have to buy some Cardigans to wear with them this next Fall. I can see a future trip to Banana Republic.  Might even go and check out Kohl’s this weekend to see if they have any left over from summer.

I’ve always been scared of cooking meat. Ben has always been the one to do it and he is always in charge of cooking on the grill. That is something else I haven’t learned how to really do yet. Maybe this summer it will be one of my goals, learn how to cook meat on the grill.

The pork tenderloin was very tasty and sweet. The only Sodium I used was the for the marinade. Trader Joe’s has a less sodium soy sauce so I picked that up the last time I was there.  I really liked the glazed carrots. Something different other than roasted potatoes and onions.

Penne with Vodka

Penne with Vodka Sauce

  • 1 Tbsp unsalted butter
  • 2 medium shallot(s), minced (about 1/2 cup)
  • 2 medium garlic clove(s), minced
  • 2 Tbsp parsley, fresh, minced
  • 1/2 tsp sea salt, or other coarse salt
  • 1/4 tsp black pepper, freshly ground
  • 3 Tbsp canned tomato paste
  • 2 oz vodka
  • 1/8 tsp table salt, or to taste (for cooking pasta)
  • 12 oz uncooked penne
  • 1/2 cup(s) heavy whipping cream
  • 20 leaves basil, fresh, cut into ribbons (chiffonade)

Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.

Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.

7 points per serving.


I did not like this.  I’d try to write more about it, but what could I possibly write about? The photo turned out pretty good, but the  dish  didn’t.  I ended up making some kraft macaroni and cheese instead and apologized to Ben for such a bad tasting pasta. He said “Jenna, just for that, we are not getting married next Fall.  You can still pay me your part for the house payment each month starting in June.” Ha ha ha! He’s so funny. ;)

On Weight Watchers facebook fan page they said you can substitute evaporated milk for cream. Since I had a can of evaporated  milk and no heavy cream, I decided to try it. Maybe that was the first mistake? I love heavy cream, but it is so fattening and high in calories. I should have stuck to the recipe Ina had on her show one time for this. She had some kind of professional chef come on her show and make this, and it looked really good. The pasta was pretty though, it turned a bright orange color like it is in the picture.

Chicken Quesadillas


  • 4 Whole Wheat Flour tortillas
  • 2 to 3 teaspoons of fajita seasoning
  • 1 cup of low fat cheddar cheese
  • 2 chicken breasts

Extras Toppings


Sour Cream


Marinate the chicken in the fajita seasoning. Follow packet directions on back for complete marinade. Cook chicken in a skillet until done. Place one tortilla on an oiled non stick skillet. Layer cheese and chicken on top and the other tortilla. It will be done on one side when the tortilla is brown and the cheese is melted. Flip and wait till other side is brown.


I love Mexican Food! When I was in my teens, my first job was working at Taco John’s. Potato Ole’s are the bomb. My friends always make fun of me and bring up the time I went and refilled the ice machine. I didn’t notice the cover was still on top of the machine and I went to poor the ice into it and whoops! Ice was falling all over the floor. I was in the lobby of course, where all the people were and my face turned bright red. :) That has to be in my top ten list of embarrassing moments of my life. Oh yes, and I can’t forget the time I was taking a drive through order and I ended up saying quesamadilla instead of quesadilla.

We had some Mexican rice with this. The chicken marinated all day in a fajita packet that I got one time really cheap at the grocery store. Sometimes, I will make a chipotle ranch dip to go with the quesadillas but I was lazy and didn’t do that this time.