Blueberry Cheesecake-Stuffed French Toast Casserole

Source: Clean Eating
Makes 12 servings 
You can also prepare this recipe ahead through step 2, then cover & refrigerate overnight.  Simple continue with step 3 when you're ready to bake!

10-14 slices whole wheat sandwich bread, crusts removed
1 cup ricotta
1/2 cup whipped cream cheese
4 large eggs, divided
5 TB brown sugar (or evaporated cane juice)
2 cups fresh blueberries
1 cup milk
2 egg whites
2 tsp vanilla
1 tsp cinnamon
1/4 cup sliced almonds, slightly crushed

Sauce:
2.5 cups frozen blueberries
1/3 cup maple syrup

1. Preheat oven to 350.  Place half of the bread slices in an oiled 13 x 9 baking dish, trimming as necessary to fit in a single snug layer.
2. In food processor, combine ricotta, cream cheese, 1 whole egg, & 1 TB brown sugar.  Process until smooth.  Spread mixture over bread layer; top with fresh blueberries.  Cover with remaining bread, trimming to fit a single layer.
3. In a large bowl, whisk remaining 3 whole eggs, 1 TB brown sugar, milk, egg whites, vanilla, & cinnamon.  Pour evenly over bread.  Combine almonds with 2 TB brown sugar and sprinkle evenly over the top.  Cover with foil & bake 40 minutes.  Uncover and bake an additional 10 minutes, or until center is slightly puffed & set.  Broil for 2-3 minutes until top is lightly browned.  Removed from oven & let cool 10 minutes.
4.  Meanwhile, make sauce: in medium saucepan, combine frozen blueberries & maple syrup.  Bring to boil, reduce heat, cover & simmer until blueberries become mushy (at least 10 minutes).
To serve, divide casserole into 12 portions and top each with blueberry sauce.

Rosemary Potato Soup with Crispy Carrots

Source: Better Homes & Gardens
Makes 6 servings

1 TB oil
1 cup chopped onion
4 medium russet or white potatoes, diced
4 cups water
1 tsp dried (crushed) or 1 TB fresh rosemary
1/3 cup oil
salt & pepper to taste
2 medium carrots, peeled then cut in ribbons with a vegetable peeler

1. In a large pot heat 1 TB oil over medium heat.  Add onion & saute until translucent.  Add potatoes & 2 cups water (add more if needed so potatoes are just covered).  Stir in rosemary.  Bring to boiling, reduce heat, cover & simmer 20 minutes or until potatoes are tender.  Remove from heat  & cool a little.
2.  Meanwhile, heat 1/3 cup oil in skillet over medium-high heat.  Add carrot ribbons to hot oil; cook about 5 minutes or until browned & crisp.  Transfer to a plate lined with paper towels.  
3. Transfer soup, one portion at a time, to a food processor; blend until smooth and return to pot.  Add 1-2 cups water and stir in salt & pepper; simmer & stir 10 minutes or until soup has desired consistency.
4. Spoon soup into serving bowls and top with crispy carrots.