Raspberry Cream Cheese Crescent Rolls

This past weekend Cole's buddy spent the night so when asked to make breakfast I opened up the fridge found crescent rolls, cream cheese and jam. And into the google search I went and bam I found Strawberry Cream Cheese Crescent Rolls on Just a Pinch well close enough to what I had! I had Raspberry jam so it works!

I was a good girl with my diet and didn't eat one but my bestie was over since she was riding with my husband to work an event so I had her try them and got rave reviews.

Ingredients

1 pkg pillsbury crescent rolls

8 tsp strawberry jam

4 oz cream cheese, room temperature

1/4 c sugar

1/2 tsp lemon juice

1/2 tsp pure vanilla extract

1 egg white

1 tsp water

1 Tbsp sugar (to sprinkle on top, if desired)

Directions

1. Preheat oven to 375. Line cookie sheet with aluminum foil.

2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.

3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.

4. Whisk together egg white and water. Brush over each crescent roll.

5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar. (I used powder sugar)

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

French Toast Rollups

A while back on a blog hop I saw this yummy recipe for French Toast Rollups on Daily Leasure.  So I gave it a try for the kids and they loved them!!! NOW her's are so much more pretty and camera ready then mine turned out, but the ate it all and loved them so it was a win in my book!

Ingredients

• 16 slices Soft Bread
• 2 Eggs
• 4 tbsp Milk
• ⅓ cup Sugar
• 1 tsp Cinnamon
• Filling of your Choice (I used Cream Cheese and Strawberry Jam)

Instructions

1. Place piece of bread on a cutting board and trim your crusts.
2. With a rolling pin roll your bread flat.
3. At one end of your bread place your filling (just a small strip) and roll up.
4. In a shallow dish combine sugar and cinnamon. Mix well.
5. In another shallow dish combine eggs and milk. Wisk well.
6. Heat a pan over low-medium heat, melt butter to coat pan.
7. Coat your bread roll in your egg mixture.
8. Place in pan with your seam down.
9. Cook until golden brown turning to brown all sides.
10. Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.

ENJOY!!!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Easy Light Breakfast ... Egg White and Spinach Cups

Making light breakfast I found to make these ahead of time and they were perfect for a light breakfast.

What You Need:

Egg Whites

Spinach

Turkey Bacon (Can add in also)

Sea Salt

Cooking Spray

Take a muffin tin spray with cooking spray or use coconut oil which is great for you. Fill muffin cup with 3/4 cup All Whites top with spinach.  I like to add a little sea salt on top but it's up to you!  You can always add a little turkey bacon if you want. Bake at 350 for 20 minutes depending on your oven. If you can stick a knife in and it comes out clean your ready to go! Have breakfast and put the others in tupperware for other mornings.

Have a GREAT day!

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE. 

Let’s have a Healthy Day

As many of you know by now I’m really trying hard to make our meals better with calories and watch what I put in my mouth (and the amount I shovel in ).

Every morning I make Cole something warm to start him off, the other morning he asked for Blueberry Pancakes so I whipped these up.  They were very yummy and great with the applesauce and whole wheat.  The boys ate them right up.

Next for dinner I threw this 3 Bean Turkey Chili in the Crockpot.  Yes this is from my favorite site SkinnyTaste!  This was a very yummy chili that I paired with a low fat cornbread.  Cole loves chili and came back for 2 bowls .

And for dessert we found a skinny version of a favorite of the boys Cinnamon Apple Crisp another fan favorite from my favorite site SkinnyTaste!

Happy Monday everyone, it’s been a busy weekend of nothing … lol.  It was one of those weekends I just wasn’t motivated on Saturday, so Sunday it was a pack it all in kind of day … hehe!  Enjoy!

MSM ~ Fathers Day All Day Meals

Technically I didn't make these all for Rick but I did make them ... hehe! I just thought it would be perfect way to show a whole day of recipes! Yes Rick didn't get a big fancy day of food, payback for mothers day ... lol :). I know I'm evil but he does get to eat these special treats like this every day.

BREAKFAST

Strawberry Pancakes by Rachel Ray - Nothing like homemade pancakes for breakfast. Who doesn't want to wake up to that goodness?

INGREDIENTS:

• 1-1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted, plus more for serving
• 2 cups sliced strawberries
• Pure maple syrup, for serving

DIRECTIONS:

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

   ALEXIS NOTES: I did half whole wheat and white flour. I think I used to many strawberries so a little runny, I would add more flour next time.

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LUNCH:

Chicken Salad Pita Pockets - Rick loves chicken salad and will always buy it at the store for like $5.99 a pound!!! It kills me so I had to make a yummy version for him at home.

Chicken Salad Pita Pockets

4	boneless, skinless chicken breasts
2	tablespoons olive oil
1	cup nonfat Greek yogurt
2	tablespoons lemon juice
1/2	teaspoon ground cumin
1/4	teaspoon crushed red pepper flakes
1	red bell pepper , cored, seeded and chopped
1	3.8-ounce can sliced black olives, drained and chopped
1/2	red onion , diced
1/4	cup cilantro, chopped
1	15-ounce can garbanzo beans, rinsed and drained
4	whole wheat pita breads, cut in half
1/2	head bibb lettuce, leaves separated
1	tomato , sliced
	coarse salt and freshly ground pepper, to taste

Preheat oven to 350 degrees.

[1] Drizzle the chicken breasts with olive oil and season with salt and pepper. Place in a greased baking pan and cook for 12-15 minutes or until cooked through. Let cool and cut into cubes.

[2] Combine the yogurt, lemon juice, cumin and red pepper flakes in a small bowl; set aside. Combine chicken cubes, bell pepper, olives, onion, cilantro and garbanzo beans in a large bowl.

[3] Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato slice; add 1/2 cup chicken mixture to each pita half and serve.

ALEXIS NOTE: I didn't have any pita left but I found these amazing thin buns that are like a thin bread. The only way the boys will eat bread is these they have no crust and are thin. This turned out yummy, it needed a little extra seasoning.

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DINNER:

Chicken Rice and Green Bean Casserole - Ricks favorite at holidays is the green bean casserole dish. I came across this dish an had to try it out, how can you go wrong with chicken, cheese and fried onions! This was so yummy I wanted to keep going back over and over to get more!

Chicken Rice and Green Bean Casserole

Ingredients

- 10 3/4 ounces cream of mushroom soup - 2 cups milk - 1 cup white rice, uncooked (do not use instant rice) - 2 cups chicken, cooked and cut into bite sized pieces - 1 pound frozen green beans, slightly thawed - 4 ounces mushrooms, drained - 2 tablespoons pimentos, chopped - 1 cup shredded cheddar cheese (use more if desired) - 1 (2.8 oz. container) French fried onion rings (optional)

Directions

• Preheat oven to 350ºF.
• Coat the casserole dish with nonstick cooking spray.
• In a large sauce pan, combine milk, cream soup, and rice.
• Bring mixture to a boil.
• Reduce heat and add chicken, green beans, mushrooms, and pimentos.
• Stir to combine.
• Remove from heat and pour into the prepared casserole dish.
• Spread shredded cheese on top of the mixture. Sprinkle the onion rings (if desired) on top of the cheese.
• Bake uncovered for about 20 minutes.
• Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

ALEXIS NOTES: I used brown rice along with canned green beans and skipped the mushrooms. Next time I would add a little more milk and cook longer when using the brown rice.

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DESSERT

Banana Rice Custard - Since I'm on a HUGE rice kick why not use the banana and make up some yummy rice custard! I made a double batch to take some to the church youth dinner I was making.

Banana Rice Custard

3 medium bananas, fully ripened
1 tablespoon lemon juice
3 cups cooked rice
3 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon peel
2 cups milk
Nutmeg, sliced bananas and whipped cream for garnish (optional)

1. Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart baking dish.
2. Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice mixture. Sprinkle with nutmeg.
3. Place baking dish in larger pan; half-filled with hot water.
4. Bake in 325°F (160°F) oven for 1 hour.
5. Chill thoroughly, at least four hours, before serving.
6. Serve with whipped cream and sliced bananas for garnish, if desired.

Makes 8 servings.

ALEXIS NOTES: I used the white rice because I wasn't sure how the brown would do I may try brown next time. I didn't have a lemon peel so I skipped that part. I also needed for it to cook a little longer.

Phew now that is what I call a day of recipes I hope you enjoyed and will try one or all of them :).

MSM ~ PB&J Stuffed French Toast

Happy Monday morning everyone. I was having one of those weekends just a little overwhelmed and a pitty me day ... lol. Sometimes you just feel like the bug in the windshield of life and yup it was that weekend. Come on universe stop picking on me, I'm giving it my all back off ... haha Just playing. So what does one do when you feel like that you get a soul comforting food. After watching Diners, Drive Ins & Dives and Guy stopped at a place that was famous for PB&J stuffed french toast. So that was what I was on a mission for. This is a simple and easy one not hard to make but it hit that spot that I was needing some ooey gooey goodness to fill the void :).

It's not one of the prettiest but darn was good!!!

I made this before Church, let's just say thankfully a short service

because it was putting me to sleep ... :)

I did a search and found a Rachel Ray version.

Rachael Ray's Peanut Butter & Jelly French Toast

Servings: 4

Difficulty: Easy

Cook Time: 1-30 min

Rachael Ray is the queen of making quick, easy food — and now the cook has come up with some delicious family meals in her new book, aptly titled "Yum-O: The Family Cookbook."

In some of her recipes she takes a twist on traditional foods, like boosting French toast with some peanut butter and jelly. Check out some of Ray's tasty eats by trying out the recipe below.

Ingredients

8 slices whole-grain bread

4 tablespoons peanut butter, creamy or chunky

4 tablespoons all fruit spread, flavor of your choice

6 eggs

1/2 cup milk

2 teaspoons pure vanilla extract

4 tablespoons butter (1/2 stick)

1/2 cup pure maple syrup, warm

Cooking Directions

Spread 4 slices of the bread with peanut butter and the other 4 with jelly to make four PB&J sammies.

Beat the eggs, milk, and vanilla together in a bowl.

Place a large nonstick skillet over medium heat and add 2 tablespoons of the butter.

When the butter is almost melted, dunk two of the sammies into the egg batter and let the excess drip off. Place in the pan.

Fry the sammies until golden brown on both sides, 3 to 4 minutes per side. Repeat with the remaining 2 sammies.

Cut the French toast sammies into 4 sticks apiece and serve with warm maple syrup.

Recipe Summary

Main Ingredients: peanut butter, jelly, bread, eggs, milk, vanilla

Course: Brunch, Breakfast

Alexis Note: I halfed the recipe since it was just me and the boys and even though I was needing to fill a void I still wanted to fit into my jeans. It's not pretty but it's ultimately about feeding your belly and putting a smile on your face! I added a little cinnamon & sugar along with nutmeg :).

I found the recipe HERE it was featured on Good Morning America.