Strawberry Stuffed French Toast Brunch

Strawberry Stuffed French Toast

8 slices of potato bread
4 oz cream cheese, softened
1/2 c chocolate chips
1/2 pound strawberries, freshly sliced
1 1/4 c milk
3 eggs
1 tbsp butter

1.  Cut the crusts off the potato bread.
2. Spread a small amount of cream cheese on each piece of bread, on only one side.
3.  Place chocolate chips and about 6 strawberry slices on half the bread pieces.
4.  Press the other pieces of bread on top (cream cheese facing the middle) to make a sandwich.
5.  In a medium bowl, whisk together eggs and milk until smooth.
6. In a non-stick skillet, heat butter on medium heat.
7.  Dip sandwiches into the milk and egg mixture, turning once, until moistened.
8.  Place in non-stick skillet, for 3-4 minutes on each side, or until golden brown.
9.  Serve warm with fresh maple syrup.

For my brunch here, I made scrambled eggs, hashbrowns, and bacon to go with it.
Serves 4

Stuffed Bell Peppers

Stuffed Bell Peppers

(this recipe courtesy of Carrie Harrison, a dear friend)

Ingredients:

1 onion, diced

3 tbsp. canola oil

1 lb Ground beef, turkey, or chicken

1 can petite diced tomatoes

1 tsp chili powder

1 1/2 ts sea salt

1 can ranch style beans

1 c instant rice

1/2 c sliced mushrooms

1/2 tsp black pepper

1 c mexican cheese

1.  Preheat oven to 350. 

2. Cook Rice

3. Brown ground meat with the vegetables in a large skillet on medium heat

4. Slice the tops off of 8 large Bell Peppers and place upright in a greased pan (I used a 13x9 pan)

5. Mix the rice with the ground beef in the skillet.

6. Stuff the peppers with the beef and rice mixture.  (Stuff them well!) Top with shredded cheese.

7. Bake at 350 for 10 minutes.

8. Top with Fat-free sour cream or salsa and serve