Three-Cheese Chicken Penne Florentine

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preparation
Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

French Toast

6 eggs
1 cup milk
1/2 cup flour
1/2 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
16 slices Texas Toast (1 loaf)
3 tablespoons butter

Mix together the eggs, milk, flour, brown sugar, vanilla, salt, & cinnamon.
Heat a large skillet, or griddle.
When the skillet is hot, add 1 tablespoon butter.
Dip each slice of bread into the batter.
Let some of the batter drip off, then put in skillet.
Cook each slice until each side is golden brown.
Add more butter, if necessary, to cook all of the slices.