Cinnamon Rolls

15 frozen Rhoades Rolls
1/2 pkg cook and serve butterscotch pudding
1/2 c brown sugar
1/2 c melted butter
1/2 tsp cinnamon
pecans

Grease bundt pan, sprinkle pecans in the bottom. Arrange rolls over pecans. Sprinkle pudding mix on top. In a sauce pan melt butter, brown sugar and cinnamon until caramel consistancy. Pour over rolls. Cover with plastic wrap and let rise overnight. Bake at 350 for 20-30 minutes. Cool for 5 minutes and invert.

These were really good. I didn't realize that I grabbed instant butterscotch pudding and not the cook and serve, so I sent Stephen to the store for some...but all he could find was vanilla cook and serve. It was okay, but I think the butterscotch would give it a little more flavor. And I used about 18-20 rolls, not realizing how much they would rise...Before I cooked them I had to take off a few, so next time I know to stick with the 15.

WW Taco Casserole

Found this on Pinterest, I used extra lean ground turkey instead of chicken.

1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa

Directions:

Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet,
cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce;
set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the
broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the
meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake,
uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.

Makes 8 (1 Cup Servings)

Nutritional Info Per Serving:
287 Calories; 4g Fat; 25g Protein; 34g Carbs; 43mg Cholesterol; 2g Fiber; Points Plus+ 7

Zesty Chicken and Brown Rice

2 cups brown rice
4 cups water
4 skinless, boneless chicken breast halves, cut into 1-inch strips
1 can diced tomatoes, low-sodium
1 cup chili sauce, low-sodium
1-1/2 cups green pepper, chopped
1-1/2 cups cups celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped (or 1 tsp. dried)
1 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
1/4 tsp. crushed red pepper
3/4 tsp. salt
3 Tbsp. olive oil
Heat 2 Tbsp. of olive oil in a large pot on medium heat. Add rice and stir until it starts to crackle (about 2 minutes). Add water and 1/2 tsp. of salt. Cover pot and bring to a boil, then reduce heat and allow to cook for about 30 minutes, until rice is soft. In a deep skillet, add 1 Tbsp. of olive oil and preheat over high heat. Cook chicken in skillet until no longer pink (about 4 minutes). Reduce heat and add all other ingredients. Bring to a boil, then reduce to a simmer and cover for 10 minutes. Serve over the cooked brown rice. Makes 4 servings.

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Nutritional Information: (per serving)

Calories: 310Protein: 31 gFiber: 5 gCarbs: 43 gFat Total: 6 gSaturated Fat: 1 g

Oven Fried Fish

From Beach Body

2 lbs. fish fillets
1 Tbsp. lemon juice, fresh
1/4 cup skim milk or 1% buttermilk
2 drops hot pepper sauce
1 tsp. fresh garlic, minced
1/4 tsp. white pepper, ground
1/4 tsp. salt
1/4 tsp. onion powder
1/2 cup cornflakes, crumbled, or regular bread crumbs
1 Tbsp. vegetable oil
1 fresh lemon, cut in wedges
Preheat oven to 475 degrees. Wipe fillets with lemon juice and pat dry. Combine milk, hot pepper sauce, and garlic. Combine pepper, salt, and onion powder with cornflake crumbs and place on a plate. Let fillets sit briefly in milk. Remove and coat fillets on both sides with seasoned crumbs. Let stand briefly until coating sticks to each side of fish. Arrange on lightly oiled shallow baking dish. Bake for 20 minutes on middle rack without turning. Cut into 6 pieces. Serve with fresh lemon. Makes 6 servings.

Preparation Time: 10 minutes

Cooking Time: 20 minutes
Nutritional Information: (per serving)


Calories: 183Protein: 30 gFiber: 1 gCarbs: 10 gFat Total: 2 gSaturated Fat: < 1 g

Whole Wheat Pizza Crust

From Beach Body

1 cup whole wheat flour
1 1/4 cup rolled oats
1/4 cup cornmeal
2/3 cup skim milk
1/4 cup olive oil
1 tsp. baking powder
Pizza toppings (your choice)
Optional: Basil, oregano, garlic, garlic salt
Preparation:
1. Spray a standard-sized cookie sheet with olive oil. Preheat the oven to 425.
2. Combine flour, oats, cornmeal, and baking powder in a medium-sized bowl. Mix well.
3. Add milk, olive oil, and spices to the mixture and stir until combined.
3. Place the dough on a lightly floured surface and and roll it until it is about the size of the cookie sheet. Transfer it to the cookie sheet.
4. Place the cookie sheet in the oven and bake for 12 to 15 minutes.
5. Remove the crust from the oven and add toppings.
6. Put back into oven for an additional 10 to 12 minutes or until the toppings are done.

Calabacita (spicy corn and squash medley)

From Beach Body website

1 Tbsp. olive oil
1 cup chopped onion (1/2 large)
2-3 cloves garlic, finely chopped
4 cups cubed fresh zucchini (about 3 or 4 medium)
1 10 oz. can diced tomatoes and green chilies (Rotel tomatoes)
1 11.oz. can whole kernel corn, drained

Heat oil in large skillet over medium heat. Add onion, garlic, and zucchini; stir and cook for 2 to 3 minutes. Add tomatoes and corn; stir. Cover and simmer 5 to 10 minutes or until zucchini is tender. Drain juices from pan. Add salt and pepper to taste. Serves 6.

Coconut Chicken

Chicken Breasts
2 large eggs
1/4 cup Coconut Milk (optional, but I did use it)
1/2 cup flour
1 cup shredded coconut
1 cup panko breadcrumbs
1/2 tsp salt
vegetable oil
Sweet Chili Sauce (for dipping, found in the Asian section)

Cut chicken breast in strips. Prepare your dipping stations by combining flour and salt in one bowl, eggs and milk in another, and bread crumbs and coconut in the last bowl. Heat your oil, and dredge chicken strips in flour, egg, and then finally coconut/breadcrumb mixture. Cook, browning on both sides. Serve with Sweet Chili Sauce