Christine's Stuffed French Toast

1/4 cup fat free cream cheese at room temp
8 slices of cinnamon raisin bread
2 cups of thinly sliced bananas
1/2 cup of fat free milk
2 large eggs
1/2 teasp vanilla extract
warmed syrup

1- Spread cream cheese evenly on one side of each slice of bread. Top each of 4 slices of the bread with 1/4 cup of bananas and a slice of the remaining bread.

2- Combine milk, eggs and vanilla in small shallow bowl and beat lightly with fork

3- Spray large nonstick skillet with nonstick spray and set over med heat. Briefly dip sandwiches one at a time into egg mixture. Place 2 sandwiches on the skillet and cook until golden brown 3-4 min each side. Repeat with remaining sandwiches. Serve with warm syrup.

Christine's Mexican Bean Soup

Yummy and quick! Prep and cook time total 20 min.

4 teas of oil
1 zucchini, diced
4 scallions, thinly sliced
2 (14 oz) cans of reduced sodium fat free vegetable or chicken broth
1 (15 1/2 oz) can of pinto beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup fat free salsa
1/4 cup chopped cilantro
1 cup broken up tortilla chips

1- Heat oil in large saucepan over med-high heat. Add zucchini and scallions and cook, stirring, about 3 min.

2- Add broth, beans, corn and salsa, bring to a boil. Reduce heat and simmer, uncovered about 3 min. Stir in cilantro. Top or serve with the chips.

Makes 4 - 1 3/4 cup servings.

WW PointsPlus- 5

Caribbean Beans and Rice from Jen

This is Weight Watchers friendly-AND so fast and easy. BONUS is that it really tastes AWESOME!
Ingredients:

1-1/3 cups chicken stock
2/3 cup long grain white rice
1-1/4 tsp. olive oil
5 ounces bottled roasted red bell peppers, drained & cut in short thin strips
1/4 green bell pepper, seeded and cut in short thin strips
2 cloves garlic, minced
1-1/4 lbs. canned black beans, drained and rinsed
1 Tbs. plus 1 tsp. white vinegar
1/8 tsp. hot pepper sauce, or to taste
2 Tbs. fresh cilantro or oregano, finely chopped

Instructions:

Boil stock in a medium saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté peppers and garlic 2 minutes. Stir in next 3 ingredients. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in rice and cilantro and serve.

Yield: Makes 4 servings.
5 POINTS per serving