French Toast Casserole( cooking light).....

I put this casserole together before I went to sleep on Saturday night. It was super easy to make and the best part was that I used up ingredients I already had on hand. I substituted a mixed berry fruit jam for the marmalade and almonds for the walnuts. I cut the recipe in half too. I really liked it, but Robin said it was just "ok"


Ingredients
3 tablespoons butter, softened
1 (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
Cooking spray
1 (12-ounce) jar orange marmalade
2 3/4 cups 1% low-fat milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts


Preparation
Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.
Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Yield
12 servings (serving size: 1 piece)

Robin cooked!!!

On Friday I worked at the Retirement Home( Have I written about that? This is a different job than my cooking for Seniors). Anyway, when I get home at 7:30pm, I'm hungry and exhausted. I left Robin this simple recipe for Polenta Lasagna from Cooking Light and asked her to make it. She did a good job and I was thrilled to eat a meal I didnt cook. Robin accidentally picked up frozen leaf spinach instead of chopped and had I cooked, I would have added the spinach to the ricotta and whized it in the cuisinart. Robin didnt do that. ( I'm not complaining though) and it was a little leafy, but still good.

Green Chili Chicken Enchilada's( cooking light)...

I whipped this up yesterday so we could have leftover's tonight. I work today ( Canadian Thanksgiving is Monday so we'll be making turkey, stuffing, etc, etc) and I knew I wouldnt cook tonight. Robin can make some more rice and heat up the leftovers for us. This is one of my favorite CL recipes although I've made a few changes. This recipe calls for 2 cans of cream of chicken soup. I use 1 can of light soup and then I fill the can with salsa verde. I also add a few more spices and leave out the onion. Furthermore, I used a light blend of mexican cheese and added some black beans to the filling. I made the black beans from scratch. So simple and so cheap. The rice is Lundberg Farms blend of brown, wild and black japonica. Shopper's drug mart had bags of it for 1.99. I used to buy it in California so I was excited to see it here. I can freeze the leftover beans and rice and Robin can throw together some burritos when I'm in Florida. I leave for Florida on Monday.