French Toast- Low Points WW

So, we were craving breakfast for dinner.  Sara Lee has some low calorie bread that comes at 2 Points Plus for TWO slices.  Then we have some egg substitute (from Costco which I believe is just the egg whites) and a little bit of vanilla.  The egg substitute was 1 points plus for 1/4 cup, so we estimated 3 points for every 2 slices.  Another great find was yogurt butter, and a low calorie syrup- depending on how much you like you can easily have great tasting french toast for 4 points.

We also added a scrambled eggs dish on the side.  We mixed in celery and onions and allowed those with extra points to sprinkle on some reduced fat Feta cheese for one point more.  So the eggs (for 1/4 cup) was one point, and then with cheese- 2.

Pair with fruit (free) and bacon if you wish.  We used turkey bacon tonight (which was 1 point per slice) but we've used some center-cut bacon that was thin but tasted good that I believe was 1 point for three (it could've been two points for three).  Either way, it was a great "breakfast".

Points Plus Totals:
2 pieces of French Toast: 3
with yogurt butter or syrup: 1 more

Scrambled eggs (add in any 0 points vegetables that you have or that sound good to you): 1
with reduced fat Feta cheese: 1 more
Fruit: 0
Turkey Bacon: 1 point per slice

Thai Pumpkin Soup

It's not spicy, we loved it, and it's LOW in points, so great for a base for other things.
2 Points Plus on Weight Watchers for 3/4 cup serving
Prep: 6 minutes Cook: 8 minutes

So, what you need:
2 Tablespoons Red Curry Paste
1 (13.5) can light coconut milk (we couldn't find light milk, but we found some without anything added and we figured that was just as good)
1 cup water
1 (15 ounce) can unsweetened pumpkin
2 Tablespoons fish sauce
1/4 cup chopped fresh cilantro (optional)
lime wedges (optional)

The recipe strongly suggests using the cilantro and lime wedges and we loved them also.  We added the cilantro while cooking the rest of the stuff though

1. Place curry paste in a medium saucepan.  Add coconut milk, stirring with a whisk until smooth.  Stir in 1 cup water and pumpkin (we add cilantro here); cook over medium heat 8 minutes or until thoroughly heated.  Remove from heat; stir in fish sauce.
2. Ladle soup into bowls.  Top with chopped cilantro, and serve with lime wedges.  Yields: 6 servings

We had this as soup the other night, but tonight we did it more like a curry base.  We cooked up some beef for some meat, and added more vegetables for the curry mixture (anything from broccoli, carrots, onions, celery... whatever sounds good to you that has no points- or just count for them).  And then we cooked up some white rice (3 points for 1/2 cup or 5 points for 1 cup).  So we served white rice and poured the soup and veggies and beef on top.