Gooey Cinnamon Rolls with Cream Cheese Icing

Ingredients:

For Dough

• 1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
• 16 sprays of zero calorie spray butter

For Filling

• 1/4 cup dark brown sugar (not packed)
• 1/4 cup Splenda No Calorie Sweetener (granulated)
• 1/2 tablespoon light whipped butter or light buttery spread, room temperature
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon salt

For Icing

• 1/4 cup Cool Whip Free, thawed
• 3 tablespoons fat-free cream cheese, room temperature
• 1 tablespoon Splenda No Calorie Sweetener (granulated)

Directions:

1. Preheat oven to 375 degrees.
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set. (Dont hate on my lumpy mixture, this was before I got the hand mixer out because my manual mix just wasnt cutting it!)
4. Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking. Remove dough from package and knead into a ball.
5. Using a rolling pin dusted with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter.
6. Spread filling out evenly over dough, leaving 1/2-inch border around the edges.
7. Starting with a long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
8. Turn the log over so that the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
9. Spray a baking pan with non-stick spray and arrage pieces of dough in the pan with swirl sides facing up. Use yours hands to firmly press down on the tops of the pieces. Pinch the side seams to seal- MAKE SURE YOU DO THIS!
10. Cover the pan with aluminum foil. Bake in the oven for 8 minutes.
11. Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.
12. Evenly distribute icing over cinnamon rolls and then enjoy!

Hubby's Yum-O Meter
(on a scale of 1-10)
9.5

Makes 8 Servings.
Nutritional Value Per Serving (1 iced roll)
Calories: 126
Fat: 5g
Carbs: 18.5g
Sodium: 308 mg
Protien: 3g
Sugar: 6.5g
Fiber: 0.5g

These were pretty darn good. Ill have to say they were better the next day for some reason and were even good cold. I know sounds weird. Make sure you press the crease together before sticking the rolls in the oven. I didnt do this well enough and had a bit of a mess! I also didnt use but 1/3 of the icing mixture. This is a Hungry Girl original, from her 200 Under 200 Cookbook.

fab-five banana pancake minis

Ingredients:

• 1/4 cup whole-wheat flour
• baking powder
• 1/4 cup mashed ripe banana (about half a banana's worth)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk (I used almond milk)
• 1/4 teaspoon vanilla extract
• 1 no-calorie sweetener packet
• dash of salt
• dash of cinnamon

Directions:

1. In a small bowl, combine all dry ingredients (flour, baking power, sweetener, salt, and cinnamon) until mixed will.
2. In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, milk, and vanilla extract) until mixed thoroughly.

3. Bring a large pan sprayed with nonstick spray to medium heat. Pour batter in the pan to form five mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.
4. Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Eat up and Enjoy!!

Hubby's Yum-O Meter

(on a scale of 1-10)

9.5

Makes 1 serving.

Nutritional Value Per Serving

Calories: 185

Fat: 1g

Carbs: 37g

Sodium: 343mg

Protein: 9.5g

Sugar: 7.5g

Fiber: 5g

This is a Hungry Girl original! It is SUPER easy and by far one of my favs! They have just enough of a banana taste to not be too overwhelmingly banana-y (I don't think thats a word! ha! Oh well.) , but the bananas help make the pancakes moist! They are SO good!

No Harm Eggplant Parm

Ingredients:

• 1 large eggplant
• 1/2 cup egg whites (about 4 large egg whites)
• 1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
• 1 cup canned tomato sauce w/ Italian flavoring 1 cup shredded fat-free mozzarella cheese
• 1/4 cup reduced-fat grated parmesan-style topping
• 1/2 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper
• Optional: dried Italian seasonings (basil, oregano, etc.)

Directions:

1. Preheat oven to 375 degrees.
2. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture).
3. Spray a large baking pan with nonstick spray.
4. Season Fiber One crumbs with garlic powder, salt, pepper and, if you like, additional seasonings.
5. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
6. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer).
7. Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray.
8. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
9. Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout.
10. Allow to cool slightly, and then cut into quarters. Enjoy!

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 4 servings
Nutritional Value Per Serving (1 generous portion-1/4th of recipe)
Calories: 170
Fat: 2.5g
Sodium: 872mg
Carbs: 29g
Fiber: 13g
Sugars: 5g
Protein: 15g
POINTS® value 3*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark

Turkey-Tastic Creamy Shirataki Bowls

Ingredients:

• 1 pound raw extra-lean ground turkey
• 2 packages of Tofu Shirataki Spaghetti Shaped noodle substitute (I just used Smart Taste Whole wheat pasta noodles)
• One 8-ounce can sliced water chestnuts, drained (optional, I skipped these)
• One 10.75 ounce can 98% fat-free cream of mushroom condensed soup
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 3 cups broccoli florets
• 1 cup fat-free chicken or vegetable broth
• 1 cup shredded carrots
• 6 tablespoons fat-free sour cream
• 1/2 cup chopped scallions
• 2 tablespoons dry onion soup/dip seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Directions:

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. To prepare sauce, combine mushroom soup with 1/4 cup water, cheese wedge, and sour cream, stirring until mixed thoroughly. Set aside.
3. Place turkey in a large bowl. Sprinkle with seasoned salt, black pepper, and garlic powder. Mix well to distribute spices.
4. In a small dish, combine onion seasoning mix with 1/2 cup water. Stir thoroughly.
5. Spray a large pan with nonstick spray and bring to medium heat. Add seasoned turkey and the onion seasoning mixture. Cook until liquid has been mostly absorbed and turkey is fully browned, about 15 minutes. Then transfer turkey to another bowl.
6. Remove pan from heat and re-spray with nonstick spray. Over medium heat, add noodles, broccoli, broth, carrots and water chestnuts. Stir until entire dish is hot.
7. Return turkey to the pan. Continue cooking, stirring frequently, until vegetables have softened, 7 to 8 minutes. Add scallions and sauce and stir. Continue to cook for 1 additional minute, or until sauce is evenly distributed and hot.
8. Serve each portion in a bowl and top with a tablespoon of sour cream. YUMMY!

Hubby’s Yum-O Meter
(scale of 1-10)
10

Makes 6 servings
Nutrient Value per serving (1/6th of recipe)
Calories: 195
Fat: 3g
Sodium: 760mg
Carbs: 19.5g
Fiber: 4.75g
Sugar: 4.5g
Protein: 22.5g

3 WW points!!

As you can probably guess, this recipe originally came from the Hungry Girl 200 under 200 cookbook. And did you noticed T gave it a 10!! This is the first 'real' food recipe he has given a 10 to. The other two items he has given 10's are sweets, but this was SO yummy (and EASY)!

Cinnamon-Vanilla French Toast Nuggets

Ingredients:

• 2 hot dog buns
• 1/3 cup fat-free liquid egg substitute (or you can use egg whites like I did)
• 1 teas Coffee-mate Sugar Free French Vanilla powdered creamer
• 2 dashes cinnamon
• Optional topping: sugar-free pancake syrup

Directions:

1. Split each bun in half and cut each of those halves into 4 pieces, leaving you with 16 chunks of bread.
2. In a small bowl, dissolve powdered creamer in 1 tablespoon warm water. Add egg substitute and 1 dash of cinnamon, stirring until mixed well.
3. Bring a large pan sprayed with nonstick spray to medium-high heat. Dip or soak bread pieces in egg mixture, covering them completely.
4. Place egg-dipped bread pieces in the pan and cook for 3 to 5 minutes, flipping occasionally to cook all sides.
5. Remove from heat and place your nuggets on a plate. Sprinkle with another dash of cinnamon. Top with sugar-free pancake syrup, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
8

(I myself gave it a 10! I LOVE french toast)

2 servings
Nutrient Value per serving (8 nuggets)
Calories: 151
Fat: 2.25g
Sodium: 299mg
Carbs: 24g
Fiber: 1.5g
Sugars: 3.5g
Protein: 8.5g

3 WW points!

Original recipe came from the Hungry Girl 200 under 200 cookbook. If you can't already tell. I REALLY LIKE this book A LOT!

Cheeseburger Quesadillas

Ingredients:

• 1 large Low cab/High Fiber tortilla
• 1 meatless burger, thawed (I actually used ground turkey)
• 1 slice fat-free American cheese
• 1 tablespoon chopped onion
• 1 table spoon chopped pickles
• Optional ingredients: salt, black pepper, garlic powder
• Optional toppings: ketchup, mustard

Directions:

1. Preheat oven to 350 degrees
2. Cut burger into small bite-size pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2-3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like. (I was making more than one serving, so here I just brown my turkey and then added the onion)
3. Spray a medium-large baking sheet lightly with non-stick spray. Lay tortilla flat on the sheet and evenly top with cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave on oven.
4. Spread burger mixture over 1/2 of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
5. Bake in the oven for another 3-5 minutes, until tortilla edges are slightly brown.
6. Remove from the oven and cut into triangles. Top or serve with ketchup or mustard, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
7.5

(I gave it a 9! T said it needed more seasoning. Note for next time.)

1 serving
Nutrient Value per serving (entire quesadilla)
Calories: 186
Fat: 3.5g
Sodium: 989mg
Carbs: 27g
Fiber: 16g
Sugars: 2.5g
Protein: 26g

3 WW points!

The original came from Hungry Girl 200 under 200. I LOVED these. T ate his with salsa ranch and I just had plan yellow mustard. I actually made enough for us to carry one for lunch the next day, and after he said it neede more seasoning, I LOADED his with red pepper, balck pepper, onion powder, garlic salt, and some italian seasonings and he said it was MUCH better.

Gimme Gimme S'mores Sandwich

Ingredients:

• 1 sheet (4 crackers) low-fat honey graham crackers
• 1/4 cup Cool Whip Free, thawed
• 1 tsp mini semi-sweet chocolate chips
• 8 miniature marshmallows

Directions:

1. In a small bowl, lightly stir together Cool Whip, chocolate chips, and marshmallows.
2. Break graham cracker sheet into two squares. Place one square on a plate and top with cool Whip mixture. Lightly place the other square on top.
3. Freeze until solid, about 1 hour. Store in freezer until ready to serve. Enjoy!

Hubby’s Yum-O Meter
(on a scale of 1-10)
10

1 serving
Nutrient Value per serving (entire sandwich)
Calories: 133
Fat: 2.5g
Sodium: 99mg
Carbs: 26g
Fiber: 0.5g
Sugars: 11.5g
Protein: 1g

3 WW points!

This recipe came from, you guessed it, the Hungry Girl 200 under 200 cookbook!

EZ Tomato Basil Chicken

Ingredients:

• 1 package of boneless skinless chicken lean chicken breast tenders
• 1 1/2 cups (half of a 28 ounce can)crushed tomatoes with basil (I couldn't find this so I got a 14 ounce can of low sodium diced tomatoes and put them in the food processor and then added my own basil to them)
• 1 1/2 cups thinly sliced onions

Directions:

1. Preheat oven at 350 degrees

2. Bring a pan, sprayed with nonstick spray, to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minute.

3. (optional step) Pour tomatoes into medium bowl and add basil, low sodium salt and pepper.

4. Pour half of the tomatoes into a medium baking pan. Lay chicken in the pan and top with onions.

5. Pour the rest of the tomatoes evenly over chicken and onions. Bake in oven for about 30 minutes, until chicken is cooked through.6. Allow chicken to cool and sauce to thicken slightly before serving.

Hubby’s Yum-O Meter
(on a scale of 1-10)
9

4 Servings
Nutrient Analysis Per Serving (1/4 of the recipe)
175 calories
1.5g fat
251mg sodium
11g carbs
2g fiber
6g sugar
28g protein

3 WW points!

*You may notice in the picture, a LOT of the moisture cooks out of the chicken, so next time I am going to try and cook this in aluminum foil and see if that doesn't help keep it moist. It wasn't dry, but I think would have been better if it were a little more moist.

Serve with veggies, I served cream corn with mine because I had been craving it! This recipe came from Hungry Girl 200 under 200 cookbook. I LOVE this book! I will have more from it to add soon!