Ooey Gooey Semi-Homemade Cinnamon Rolls!

So, these snow days are kind of bad for a diet....and days like today when it is rainy and sleety - we can't even get out for some exercise.
The cinnamon rolls aren't exactly diet friendly either but trust me, they are worth every single calorie!

These cinnamon rolls are sweet and provided a nice afternoon treat....yes, that's right - I had them at 3 in the afternoon and they were good!

Here is how you make them.....



Ooey Gooey Semi-Homemade Cinnamon Rolls

1 Loaf Frozen Bread Dough
1 1/4 Cups Brown Sugar
2 1/2 Tbsp. Cinnamon
2 Tbsp. Flour
1/2 C. Butter, softened
2 oz. Cream Cheese
4 Tbsp. Butter, softened
1 tsp. Vanilla Extract
1 1/4 C. Powdered Sugar
DIRECTIONS:  Allow bread dough to thaw and double in size (follow directions for thawing on the package).  Take an 11x17 pan and butter the bottom.  Place a piece of parchment paper over the greased dish and then butter again.  Once dough is thawed, roll out into a large rectangle.  Spread 1/2 C. softened butter onto the dough.  Next, combine brown sugar, cinnamon and flour.  Sprinkle this over the dough.  With a rolling pin - roll the sugar mixture into the dough.  Starting on the long side of the rectangle, roll dough tightly into a log shape.  Cut the rolled bread into 1 1/2 - 2" sections and place side by side in the prepared baking dish.  Cover with saran wrap and sit in a warm place.  Allow to double in size - until rolls are just touching - approx. 1-2 hours.  Preheat oven to 350.  Remove saran wrap from the rolls and place in oven to bake.  Bake for 15-17 minutes or until lightly browned, do not over bake.  While your cinnamon rolls are baking, you can make the icing.  Beat together the cream cheese and 4 tbsp. butter until smooth.  Add vanilla and beat again.  Add powdered sugar and beat 5 minutes.  When you remove the rolls from the oven - place 1/2 the icing mixture onto the rolls.  Once cooled you can icing with the remaining icing.

HAPPY EATING!

Egg White Tacos!

Well, who would have thought of having tacos for breakfast....that person is a GENIUS!  I did a little prep work the night before and literally threw this together in about 5 minutes this morning...so if you don't mind prepping a little this would be a quick, nutritious breakfast!  (This recipe is adapted from

http://www.skinnykitchen.com/recipes/skinny-breakfast-taco/).

 Egg White Breakfast Tacos
2 Egg Whites, whisked
1 Tbsp. 2% Shredded Colby Jack Cheese (Kraft Brand)
5 Grape Tomatoes, quartered
1 Green Onion, sliced
1 Tsp. Cilantro, chopped
1 Small Taco Shell (I used the brand that comes in the yellow box)
DIRECTIONS:  Whisk your egg whites and cook/scramble in a small fry pan that has been sprayed with cooking spray.  Once your egg whites are cooked, top with cheese and continue to cook until cheese is melted.  Place scrambled egg whites into taco shell.  Top with diced tomatoes, green onion and cilantro.

*  Possibilities are endless with the toppings.  I used ingredients that I had on hand but you could also top with shredded lettuce, tomatoes, salsa, black beans...the list could go on.

HAPPY EATING!

Cinnamon Chip Baked Oatmeal!

This is my kids favorite breakfast!!  It makes for a nice hot breakfast to fill their tummies on cold mornings like today!  Maybe you are thinking - really, I don't have time to make this on a school morning - but really you do!  I promise!!  It is all mixed up in a bowl, dumped into your casserole dish and put in the oven for 30 minutes!!  A lot of times I will mix it up and then go get ready for work.  Waking the kids up right before it comes out of the oven!! 

Baked Oatmeal

1/3 C. Vegetable Oil

1/2 C. Sugar (I make mine with 1/4 White Sugar & 1/4 C. Brown Sugar)

1 Egg

2 C. Old Fashioned Oats

1 1/2 tsp. Baking Powder

2/3 C. Milk

1 C. Cinnamon Chips

DIRECTIONS:  Preheat oven to 350.  Combine oil, sugar(s) and egg.  Add oats, baking powder and milk.  Stir in cinnamon chips.  Pour oatmeal mix into a greased 8x8 baking dish and bake at 350 for 30-35 minutes.  Serve warm with milk. 

*If you did not want the cinnamon chips you could use fresh blueberries.

HAPPY EATING!

Turkey Egg Cups! (Old WW Points - 1 pt. per serving)

I am not sure what website or blog I found these tasty little gems at but thank you.  I am typically not a breakfast eater, but I shifted my work hours today so I could attend an afternoon meeting and I had some "free" time this morning and thought, why not make some breakfast! (And yes, I like a little coffee with my creamer).  The nice thing is, I have extra now that are ready to heat and go.  If I really wanted to, these turkey egg cups would be great heated and placed on an english muffin or a pita pocket for a grab and go type breakfast.

I adapted this from the original recipe because I didn't need 12 egg cups sitting around and I have to be in the mood for cilantro, and I wasn't in the mood so I left it out.  (I like cilantro when it is disguised  in things like salsa, but when you buy fresh cilantro it smells like stink bugs and last night at the store, I couldn't get past the smell, so I didn't buy it).

Here we go:  Start off with a regular muffin tin and line it with very thin turkey slices.  Add 1 Tbsp. salsa to each turkey cup.  (I use Kirkland Brand Organic Salsa)!

Next add approx. 3 Tbsp. of egg white to the "cup"

Top with cheese and serve!  ~Because I like my cheese to be melty, I place back in the oven for about 1 minute or until cheese melts~



Turkey Egg Cups

4 Large Egg Whites

4 Pieces of Thinly Sliced Turkey

4 Tbsp. Salsa

4 Tbsp. Low Fat Cheese

4 Tsp. Cilantro, chopped (optional)

DIRECTIONS:  Preheat oven to 400 degrees.  Prepare muffin tin by spraying with non stick cooking spray.  Set aside.  Separate eggs and place whites in a separate bowl.  (You may discard the yolks, unless you need them for another recipe).  Whisk egg whites and set aside.  Line muffin tin with turkey slice, place 1 Tbsp. salsa in each cup.  Spoon 3 Tbsp. egg white into each cup.  Bake in the oven for 10-12 minutes. When done, place 1 Tbsp. cheese on top of each cup.  Either serve from this point or place back in oven to melt the cheese.

The recipe states that there are 2 Egg Cups per serving.



HAPPY EATING!



Jamba Juice and Banana Muffins!

Good Morning everyone! I hope that your day is starting off glorious! I actually had some time this morning to make banana muffins for the kiddos breakfast and then whipped up the Jamba Smoothies to go along with their muffins!
Just follow package directions - the only thing I did different was add milk instead of apple juice!

You also need 3 ripe bananas with these ingredients~

Piping hot muffins~

Banana Muffins

1 1/2 C. All purpose flour

1 tsp. baking powder

1 tsp. baking soda

3 large, ripe bananas - mashed

1/2 C. granulated sugar

1/4 C. brown sugar

1 Egg

1/3 C. butter, melted

1 tsp. vanilla

DIRECTIONS: Preheat oven to 350. Line muffin tin with paper liners or spray with cooking spray. Mix together ingredients. Scoop into muffin tins. Bake for 25 minutes. (10-15 if making mini muffins).

ENJOY!

Happy Eating!

Egg and Cheese Breakfast Tortilla - 3 WW Points

Good Morning! This is a great recipe to start your day....everything is done in the microwave, making for a quick and easy breakfast! Please note that the points that I list are from the old points system.
Yummy goodness wrapped up in a tortilla!

1 Medium Whole Wheat Tortilla

1 Egg

1 Tbsp. Mexican Cheese, shredded

1 Tbsp. Salsa

Line a microwave safe cereal bowl w/ a paper towel. Press your tortilla into the bowl. Beat your egg and pour into tortilla. Microwave approx. 1 1/2 minutes - times may vary depending on your microwave.....make sure egg is set. Remove tortilla with paper towel from bowl and lay flat. Top with cheese and salsa. Wrap up and enjoy!

Here's to another snow day!! I think I have some cleaning that needs done, it is good the kids are home, I am going to put them to work!