Stuffed French Toast

What you will need:
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray

Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.

Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.

Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).

Pesto Pasta with Tomatoes

What you will need:
1 jar prepared pesto
1 lb Pasta
2 cans diced tomatoes drained

Prepare pasta per directions. While warm add Pesto. Mix well and add tomatoes. This is a great cold pasta salad. Serves 6-8

Spinach Artichoke Chicken (Slow cooker)

What you will need:

3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)

In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.

I served this over pesto Pasta with tomatoes.

Vegetable Pasta

What you will need:
1 cup cooked pasta
1 tablespoon butter
1/2 cooked chicken breast diced
1/4 cup Parmesan cheese (Grated)
1/2 cup frozen Peas (cooked)
1/2 cup diced carrots steamed until soft
1/2 cup broccoli crowns steamed and cut up in small pieces

Melt butter over cooked pasta and mix in vegetables and chicken. Mix in most of the cheese and top with remaining cheese. This will feed two children. If you do not like steaming veggies you can used canned veggies and substitute corn or Lima beans for broccoli, however canned veggies do have a high salt content.

Guacamole Nachos

What you will need:
3 Avacados
1 pinch Cumin
1 pinch groud corriander
1 pinch salt
1 pinch pepper
1 garlic clove minced
1/2 bag tortilla Chips
2 cups shredded cheese
(Serves 4)

Start by skinning and pitting avacados and crushing flesh with a fork. Add Cumin, Corriander, salt, pepper and garlic. Continue to crush until avocados are a creamy consistancy. Turn over to broil on high. In a pan layer tortilla chips. spread guac across chipps evenly and top with shreadder cheese. Place in broiler and watch for cheese to be melted (about 5 minutes or less).

Toddlerillada

What you will need:
1 Tortilla (Fajita sized)
1/4 cup cooked Diced or Shredded chicken
1/4 cup Cheese
1/4 cup Broccoli (Diced and cooked)
1 tablespoon Guacamole
1 tablespoon mild salsa

Preheat oven to 350. Spread guacamole on tortilla. Layer broccoli and Chicken and top with Cheese. Roll up and secure closed with a toothpick. Put in oven for about 20 minutes. Allow to cool and slice for little fingers. Drizzle salsa on top and serve.