Ingredients

• 1 loaf Bakery Italian five grain bread (unsliced)
• 1 ½ cups whole milk
• 3 large eggs (or ¾ cup egg substitute)
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• ¼ cup reduced-fat Greek yogurt with honey
• ¼ cup whipped cream cheese
• 2 large zip-top bags
• ½ cup strawberry jam (or guava filling)

Steps

1. Cut bread into 8 (1-inch-thick) slices. Whisk milk, eggs, nutmeg, and vanilla; pour into large, shallow dish. Preheat large sauté pan on medium 2–3 minutes. Place 4 bread slices in egg mixture; soak 20 seconds, flipping occasionally. Place 1 tablespoon each butter and oil in pan, then add bread carefully; cook 2–3 minutes until golden (do not flip).
2. Combine cream cheese and yogurt; transfer to 1 zip-top bag. Place jam in second bag. Seal bag, then snip off 1 corner of each. Flip bread over and squeeze 2 tablespoons cream cheese mixture each onto 2 slices bread, then 2 tablespoons jam each on remaining 2 slices; cook 1–2 minutes until bread is golden on the bottom.
3. Remove bread from pan; press cream cheese–coated slices onto jam-coated slices; cover to keep warm. Repeat with remaining 4 slices bread, egg mixture, 1 tablespoon each butter and oil, and ¼ cup each filling. Serve.

Ingredients

• Butter-flavored cooking spray
• ½ cup green onions, thinly sliced
• 8 oz shredded cheddar cheese blend
• 1 (10.5-oz) can reduced-fat condensed cream of chicken soup
• ½ cup reduced-fat condensed cream of celery soup
• ½ cup light sour cream
• ¼ teaspoon pepper
• 1 (20-oz) bag refrigerated shredded hash browns

Prep

• Preheat oven 400°F; coat 2-quart baking dish with spray.
• Slice green onions; place in medium bowl.

Steps

1. Stir into green onions: cheese, both soups, sour cream, and pepper. Stir in hash browns.
2. Transfer mixture to baking dish; bake 25–30 minutes or until bubbly. Serve. (Makes 6 servings.)