Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup low fat yogurt-based spread or butter, softened
1/4 cup nonfat cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup nonfat milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oen to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. Serves 6.

adapted from Dream Dinners Cookbook

Cheesy Chicken and Rice Casserole

16 oz. bag frozen corn
1 1/2 cups uncooked rice
2 cups cheese
2 cups cooked chicken breast, cubed
1 cup onion, chopped
1 T. sugar
2 tsp. kosher salt
2 tsp. paprika
2 tsp. chili powder
2 cups milk
1/2 cup water

Put rice, corn, cheese, chicken and onions in large bowl and mix together. Combine sugar, salt and chili powder. Freeze in ziplock bag.

To serve: Defrost overnight in fridge. Preheat oven to 325 degrees. Spray 9x13 pan with cooking spray. Dump contents of ziplock bag into dish, pour milk and water over and sprinkle with paprika (if desired). Bake, covered with foil for 1 1/2 hours or until cheese begins to bubble. Remove foil, and stir to combine ingredients. Cover again and bake for 20-30 minutes until all liquid is absorbed and rice is tender. 6 servings.

recipe from Dream Dinners Cookbook

Chicken Parmesan

5 chicken breasts
2 cups italian bread crumbs
mixed with 1 cup of parmesan cheese
and 1/4 cup parsley
2 cups flour
4 whole eggs
1 cup mozarella cheese

Take chicken and pound it to about a 1/2 inch thick. Have three separate pans, One for flour, One for eggs(whipped), and One for the bread crumb, cheese and parsley mix.
Coat chicken in flour, then put into egg mix. Finally, Put egg covered chicken into Bread crumb mix and thoroughly cover chicken. Place into oil coated, hot saute pan. Cook chicken until golden brown on both sides. Top chicken with fresh mozzarella cheese and place on oven safe plate or pan and bake until cheese is melted.

From frozen: Thaw chicken and fry in saute pan. Top chicken with mozarella and place on oven safe pan and bake until cheese is melted.

Crisp and Creamy Chicken Bake

http://www.kraftrecipes.com/recipes/crisp-creamy-baked-chicken-90116.aspx