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!

Easy Fruit Smoothie

Ingredients:

• 1 medium sized peach; peeled and sliced
• 1 frozen banana; peeled and sliced
• 1 strawberry smoothie bar; removed from the stick (this can be substituted with sliced strawberries and a 1/2 cup fat-free or low fat yogurt)
• 1 cup milk; I use unsweetened almond milk (thats what the nutrient value will reflect) but you can substitute whatever type milk you prefer
• dash of Slpenda

Directions:

1. Place banana and strawberry bar in to a blender and blend until smooth.
2. Add peach, milk and a dash of Slenda. Blend again, until mixed well and smooth.
3. Poor in to a glass and garnish with a straw. Viola!

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

MAKES 1 SERVING
Serving Size: entire recipe
Calories: 210
Fat: 4g
Sodium: 206mg
Carbs: 42g
Protein: 4g
Fiber: 5g
Sugar: 28g

You dont have to use a full cup of milk. The next time I make this, I think I will use 2/3 cup and a few ice cubes. It will change the nutritional value, just not by much. It was good the way it was, but the calories were up there, as they are in most smoothies. It was super yummy though and makes a GREAT snack. You could even add a little protein powder if you wanted.

Bisquick Heart Smart® Blueberry Pancakes

Ingredients:

• 1 cup Bisquick Heart Smart® mix
• 2/3 cup fat-free (skim) milk; I actually use Almond Breeze, it decreases the recipe by 20 calories
• 2 tablespoons fat-free egg product
• 3/4 cup fresh or frozen blueberries (thawed and drained)
• Optional: 1 teaspoon of Vanilla Extract

Directions:

1. In small bowl, stir all ingredients except blueberries until blended.
2. Gently stir in blueberries.

1. Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
2. Cook until bubbles break on surface. Turn; cook other sides until golden.

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

Makes 2 Servings
Nutritional Value Per Serving (2 pancakes- 3 in my case, 1/2 of recipe)
Calories: 280
Fat: 4g
Sodium: 570mg
Carbs: 53g
Fiber: 1g
Sugar: 14g
Protein: 9g

This recipe comes from the Betty Crocker website and is SUPER easy! The Nutritional Value list is using non-fat milk and fat-free egg substitute.

HG's Ginormous Oven-Baked Omelette

Ingredients:

• 2 cups fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup fat-free milk 1/2 cup reduced-fat shredded cheese (any flavor)
• 1 cup sliced bell peppers (any color)
• 1 cup sliced mushrooms
• 1/2 cup sliced tomatoes
• 1/2 cup sliced onions
• 1 tbsp. reduced-fat parmesan-style grated topping
• 3/4 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional toppings: ketchup, salsa, hot sauce

Directions:

1. Preheat oven to 375 degrees.
2. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour in egg substitute and milk.
3. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.
4. Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides).
5. Add veggies to the casserole dish, and mix well.
6. Place dish in the oven and cook for 30 minutes.
7. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm).
8. Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).
   

Hubby's Yum-O Meter

(scale from 1-10)

8

Makes 4 servings

Nutrient Value per serving (1 huge piece, 1/4th of dish):

Calories: 140

Fat: 3g

387mg sodium

9g carbs

1g fiber

5g sugars

18g protein

POINTS® value 3*

This recipe is an original Hungry Girl recipe! If you cant tell by all the others, hers are the best recipese EVER!! *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

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!