Overnight Crock Pot Bread Pudding French Toast

                 Overnight Crock Pot Bread Pudding French Toast

Ingredients:
1 whole 16 oz loaf of raisin challah (or plain challah and then add 1 cup diced/bite size fruit of your choice)
6 eggs
2 tsp vanilla
1 cup low fat milk
1 cup heavy cream
1 Tbl cinnamon
1 tsp lemon rind
1/2 tsp nutmeg
1/4 cup brown sugar

Slice challah into 1" slices and place on a baking sheet.
Bake at 350* for about 10 minutes to lightly toast/dry it out.
Cut up challah slices into approximately 1" cubes and place in a large bowl.



In a separate bowl, whisk together the remaining ingredients (except fruit if adding more, stir that in after mixture is whisked well).






 
Pour mixture over challah and stir to coat completely and let sit to absorb for about 5 minutes.
Grease the inside of the crock pot well with either butter or butter flavored cooking spray.





Stir challah mixture again and then pour into the crock pot.
Cook on low for 7 1/2 hours.




 

Remove cover and cook an additional 1/2 hour on low to dry up any excess liquid.

Place cooked loaf on a cutting board, cut into 1" slices and serve with powdered sugar or warm syrup.

Chicken Pot Pie Pockets

                              Chicken Pot Pie Pockets

Ingredients:
2 large chicken breasts
Diced carrots (about 10 baby carrots sliced)
Diced celery (3 small stalks or 2 medium)
Diced medium potato
Minced onion (about 1tbl)
1can healthy request cream chicken soup
1 cup shredded cheddar mix
2 tsp Thyme 
Salt to taste
Pepper to taste
1 tsp Paprika
3 cans 8 count croissants (or if you can find the croissant rolls that are uncut, then cut each large square into 4 squares)
2 tbl Butter

Sprinkle salt, pepper and paprika on chicken.
Melt butter in pan on medium high.
Sear chicken on both sides.
Lower heat to medium.
Slice chicken into strips and sear each side.
Dice chicken and mix with remaining ingredients.



Place back into pan and simmer for 10 minutes (or if you are in a rush, you can put in a microwave safe bowl and cook on high 5 minutes).





Take 2 croissant triangles together in squares and pinch seam together.
Place heaping spoonful into center and fold corners to center.







Pinch side shut and place on greased cookie sheet.
Repeat with remaining croissants.
Bake at 350* for 20 minutes.

Chicken Primavera Alfredo Lasagna

                       Chicken Primavera Alfredo Lasagna

Ingredients:
12 cooked lasagna noodles
2 jars Alfredo sauce
1/2 head finely chopped broccoli (about 2large stalks)
1/2 head finely chopped cauliflower
3 carrots shredded
2 boneless chicken breasts cut into 1" cubes
1 8 oz container ricotta cheese
2 bags shredded mozzarella cheese
1 cup grated Parmesan cheese
2tbl Italian seasoning
Salt 
Pepper
Olive oil

Heat 2 Tbl olive oil over medium high heat in a large pan
Season chicken cubes with salt and pepper
Cook chicken cubes in pan (about 5 minutes each side) until golden brown on the outside and thoroughly cooked inside.
While chicken is cooking, steam cauliflower until very tender.

Put cooked cauliflower in a medium bowl and mash until very fine.
Add ricotta cheese, Parmesan cheese and italian seasoning to cauliflower and mix well.




 
Take cooked chicken and dice into small pieces.
Place chicken into a medium bowl and add broccoli, carrots, and 1 jar of Alfredo sauce, mixing well.





Preheat oven to 350*
In a 13x9 baking pan, pour half of the second jar of Alfredo sauce at the bottom, spreading it around to throughly cover the bottom of the pan. Place 3 lasagna noodles along the bottom.





Spoon 1/3 of the ricotta mixture on top of the noodles, spreading it out to cover noodles
Spoon 1/3 of the chicken mixture on top of the ricotta mixture, spreading it out to cover the noodles.
Sprinkle 1/3 of one of the bags of mozzarella on top of the chicken. Place 3 more lasagna noodles on top and repeat the layers of ricotta, chicken and mozzarella. Repeat above step.

Place last 3 noodles on top, then pour remaining Alfredo sauce on top.  Sprinkle entire second bag of mozzarella cheese on top.  





 

Cover with foil and bake 40 minutes.
Remove from oven, remove foil and then bake an additional 10 minutes until cheese is bubbly and sides are golden brown.
Let cool 5 minutes then serve.