Stuffed French Toast

We've decided Sunday mornings are our "better than cereal breakfast" mornings. So I'm trying out recipes beyond basic pancakes, which I never could make well anyway. :-)

2 large eggs, beaten
Dash of cinnamon and sugar
4 pieces of light bread
2 Tbsp cream cheese I prefer strawberry or brown sugar cinnamon
A few sprays of Pam
Maple syrup or other toppings of your choice

Combine eggs and cinnamon sugar combination in a bowl. Spread cream cheese evenly over two pieces of bread and top with the other 2 pieces to make 2 sandwiches.

Preheat skillet over medium-high heat and spray with Pam. Dredge sandwiches through egg mixture on both sides, and put in skillet. Cook evenly on both sides until cheese looks melted and bread is browned on each side.

WW info:
4 Points for each sandwich
Add additional Points for any toppings you add

Apple Brie Breakfast Quesadillas

No picture for this one - it was devoured too fast for that! This recipe originated on an episode of Sandra Lee and I modified it for our tastes. The recipe below is for one quesadilla; if you're feeding more people, just double (or triple or quadruple) it!


1 Burrito size tortilla shell
1/2 apple sliced
1 Tbsp brown sugar cinnamon cream cheese
1 oz. brie (that's 1 oz. with the rind removed - that waxy stuff doesn't taste good on anything)

Spread cream cheese over tortilla shell. Top with apple and slices of brie (I smushed them a little to help them melt more evenly over the shell). Fold over and place in hot skillet, indoor grill, or quesadilla maker, if you have one. Heat for about 5 minutes or until cheese is melted and shell is slightly browned, and enjoy!

WW info:
5 Points per quesadilla

Spinach Cheese Enchiladas

This is a recipe I found on WeightWatchers.com and then modified. I was skeptical at first, but it was AMAZING. I served this with Spanish rice and corn with peppers.

10 oz. chopped frozen spinach, thawed and drained/wrung out
8 oz. FF ricotta
8 oz. FF cream cheese
1/3 cup part-skim mozzarella cheese
1 tsp ground oregano
1 tsp onion powder
1 tsp table salt
1/4 tsp pepper
4 6-inch flour tortillas
1 jar salsa
1/4 cup shredded cheddar cheese (I use 2% Sargento - best I've found)

Preheat oven to 400 degrees. Coat glass baking pan with cooking spray.

Combine spinach, ricotta, cream cheese, and seasonings in large bowl. Spoon equal amounts into the center of each tortilla. Roll up, fold in the ends, and place fold side down in baking pan. Cover with salsa and sprinkle with cheddar cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes or until cheese is golden brown.

WW Info:
6 points per serving (1 enchilada - I had my doubts, but, yes, this is more than enough)