Frosted Cinnamon Rolls

These were my first attempt at making cinnamon rolls and they were GREAT!

Frosted Cinnamon Rolls

5 to 6 cups all-purpose flour

18 oz yellow cake mix

2 pkgs quick-rise yeast

2 ½ c. warm water (120⁰-130⁰)

¼ c. butter, melted

1/3 c. packed brown sugar

1/3 c. Splenda or Stevia

2 TB ground cinnamon, or to taste

FROSTING:

4 TB butter, softened

2 c. powdered sugar

1 ½ tsp vanilla extract

2-3 TB skim milk

In a large bowl, combine 4 c. flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14×10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13×9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Yield: 12.

Black Bean Chilaquiles

This is a tasty way to use broken chips!

Black Bean Chilaquiles

½ c. chopped onion

2 c. broken tortilla chips

8 large eggs

15 oz can black beans, rinsed and drained

10 oz can tomatoes with green chilies

1 c. salsa

½ c. reduced fat shredded cheese

Avocado and cilantro, optional

 

Spray large skillet with cooking spray. Add onion and cook until translucent; about 5 minutes. Add tortilla chips. Could also add chopped cooked chicken. Add eggs to the pan and stir with chips until almost set. Pour in black beans, tomatoes and salsa. Stir to combine and heat through. Top with cheese.

Yield: 4 servings.

Green Chile Tortilla Pie

This is a great side or a light breakfast.

Green Chile Tortilla Pie

1 10-inch tortilla (low carb)

1 c. shredded reduced fat cheddar cheese

4 oz can green chilies, drained

3 eggs, beaten

½ c. plain nonfat Greek yogurt

Salt

Dash Cumin

 

Preheat oven to 350*. Spray pie plate with cooking spray. Place tortilla in plate. Spread cheese over tortilla and top with green chilies. Combine eggs, yogurt, salt and cumin; pour over green chilies. Bake 40 minutes or until center is set.

Yield: 4 servings.

 

Maple & Chipotle Doctored Sausage

This is how you take turkey sausage and make them a delicious breakfast meat.

sausage

Maple & Chipotle Doctored Sausage

1 pkg brown and serve turkey sausage links

¼ c. sugar free maple syrup

1 tsp chipotle in adobo, minced

½ tsp garlic powder

¼ tsp onion powder

 

In a large skillet, cook sausage links. Combine remaining ingredients in small bowl and add to skillet. Cook until sausages are glazed.

 

Hashbrown Enchilda Breakfast Casserole

I thought this was really good. You could use chorizo, soyrizo or even ground beef in place of the sausage.

 

Hash Brown Enchilada Breakfast Casserole

1 lb sausage

1/2 green bell pepper, diced

2 TB diced onion

1/2 c. black beans, rinsed and drained

10 oz can mild red enchilada sauce

4 oz light cream cheese

2 TB taco seasoning

3 eggs

1 c. shredded reduced fat cheddar cheese

Salt and pepper, to taste

2 c. shredded potatoes

If baking now, preheat oven to 350*. Spray 13×9 pan with cooking spray. In large skillet, brown sausage; add bell pepper and onion. Cook until crisp tender. Add black beans, enchilada sauce, cream cheese and taco seasoning. Cook until warmed through. Pour into prepared 13×9 pan. Scramble eggs and cook in small skillet; add salt and pepper. Scatter over sausage mixture. Top with cheese, then top with potatoes. Bake 30 minutes OR refrigerate overnight and bake in the

Ham and Cheese Muffins

Nice breakfast

 

 

Ham and Cheese Muffins

7.5 oz buttermilk biscuits

1/2 c. shredded reduced fat cheese

1 c. diced ham

Preheat oven to 375*. Cut biscuits into quarters. Combine all ingredients in medium bowl then place mixture into 8 muffin cups. Bake 20-25 minutes or until golden brown and no longer doughy.

Yield: 8 servings. Per serving= 113 Calories; 4g Fat (32.5% calories from fat); 6g Protein; 13g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 496mg Sodium

 

Breakfast Hash for 2

yum!

Breakfast Hash for 2
1 c. shredded potatoes
Dash salt
Dash black pepper
3 oz turkey smoked sausage, diced
1 egg
2 egg whites
1/4 c. shredded reduced fat cheddar cheese

Spray skillet with cooking spray and cook potatoes until lightly browned. Add salt and pepper; then add sausage. Add egg and egg whites; scramble. Top with cheese and serve.
Yield: 2 servings. Per serving= 305 Calories; 14g Fat (41.3% calories from fat); 17g Protein; 27g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 693mg Sodium.

Strawberry Scones

This was a combination of two recipes. I ended up with a little too much strawberry though.
Flavor was good.

Strawberry Scones
2/3 c. quick cooking oats
1/3 c. all-purpose flour
1/2 tsp baking powder
½ tsp baking soda
1 TB brown sugar
1/2 c. chopped fresh strawberries
1/4 c. unsweetened almond milk

Mix all ingredients. Place dough on cookie sheet sprayed with cooking spray and shape dough into 4 circles. Bake at 400° for 15 minutes.
Yield:4= 106 Calories; 1g Fat (9.8% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 229mg Sodium

Slow Cooker Sausage Breakfast Casserole

Put this in the slow cooker while you exercise and get ready for the day.

Slow Cooker Sausage Breakfast Casserole
1 c. frozen shredded hash brown potatoes
½ c. cooked pork sausage
1 egg
2 egg whites
½ c. shredded, reduced fat cheddar cheese
2 TB diced green chilies
Dash salt
1/4 teaspoon ground black pepper

Spray 2 quart slow cooker with cooking spray. Place potatoes and sausage in bottom of crock. In a small bowl, combine egg, egg whites, cheese, green chilies, salt and pepper; pour over sausage. Cook on high 1-2 hours or until eggs are set.
Yield: 2 servings. Per serving= 438 Calories; 27g Fat (55.6% calories from fat); 27g Protein; 22g Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol; 1205mg Sodium.

Chiles Rellenos Quiche

Nice kick!

chilesrellenosquiche

Chiles Rellenos Quiche
Cooking Spray
2 (4-ounce) cans diced green chilies, drained
1 ½ c. shredded reduced fat Mexican blend cheese
1 c. skim milk
1 cup reduced fat Bisquick
2 large eggs, lightly beaten

Preheat oven to 350°. Coat a pie plate with cooking spray. Sprinkle green chilies and cheese evenly into baking dish.
Beat milk, baking mix, and eggs at low speed with an electric mixer until smooth. Pour mixture evenly over chilies and cheese.
Bake, uncovered, at 350° for 45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Yield: 6 servings. Per serving= 203 Calories; 9g Fat (38.2% calories from fat); 12g Protein; 20g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 494mg Sodium.

4 servings. Per serving= 304 Calories; 13g Fat (38.2% calories from fat); 18g Protein; 30g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 741mg Sodium.