Then something HUGE happened. I bought a puppy.

No it was not because I was bored.

No it was not a spur of the moment decision.

Nick and I have been talking about adding a fur baby to our little family for quite some time, but it is a big decision.

We knew we wanted a little girly, we knew he wanted a Yorkshire terrier, we also knew that Pippy was not going to handle it well, that a new puppy would make Pippy jealous, angry and he could try to eat her. We also knew a new puppy would be an expense, she would need lots of attention {which would make Pippy angrier} and she would need to be trained. All of those things weighed heavily on our minds, so we continued to postpone a new puppy for almost 2 years.

That was until Thursday.

Nick and I got a phone call that a little girl yorkie was available if we were interested.

I was interested. I was hesitant and I was scared.

Nick gave me complete control to make THE decision.

I hate when he does that to me because decisions like this should be a joint effort and joint choice. Well, I went over to meet the puppies and fell in love. So we now have a nuclear fur family: an older boy yorkie and a younger girl yorkie. Now life is even more uncertain.  I will keep you updated on my soap opera of a life, let’s just say right now Pippy is not even sitting near me. He is not very happy.

This is Sophie.

Needless to say, I have been very stressed. When I am stressed I eat, eat eat. I have been eating nonstop for days now and have gained weight; I feel miserable. It does not help that it is a gazillion degrees outside. So I feel overweight in the midst of the hottest days of the season and have a dog that hates his sister.

My Happy Pipsqueak!

I have been eating a ton of stuff, but one of my favorites is curry. I made some Chicken Curry Stir Fry, which was spicy and delicious. I love the spiciness of the curry, the creaminess of the sauce that covers the chicken and how all of the spices make the vegetables perfectly delicious.

Nutritional Information

Servings: 4
Serving Size: 1 heaping cup
Calories: 320.9
Fat: 11.7 g
Carbohydrates: 6.4 g
Fiber: 0 g
Protein: 27.8
Points+: 6

Ingredients: 

• 2 tablespoons olive oil
• ½ small onion, sautéed
• 2 tablespoons Red Curry Paste
• 3 tablespoons Chili Pepper Blend
• ½ tablespoon ground ginger
• 4 cloves garlic, pressed
• Cayenne pepper
• Juice of one lemon
• Paprika
• 1 tablespoon garam masala
• Salt and pepper
• ½ cup plain yogurt
• 2 large chicken breasts
• ½ to 1 cup water
• 2 tablespoons half and half
• 1 bag of broccoli, cooked
• ½ cup corn, cooked
• Rice {optional}

Directions:

• In a large bowl, mix together the yogurt, ginger, garlic cloves, salt and pepper. Add the chicken and allow to marinate for 30 minutes
• In a large skillet, over medium heat, add the olive oil
• Allow to warm slightly then add the garlic and onion. Sauté until the onion is translucent and fragrant, about 10 minutes
• Add the chili pepper blend, red curry paste, cayenne pepper, lemon juice, paprika, garam masala and salt and pepper. Incorporate all of the spices and allow to everything to sauté for about 3 minutes
• Add ½ cup water and bring to a boil

• Reduce heat and add the chicken in the yogurt marinade and cook for about 15 minutes, or until the chicken is cooked through and is no longer pink
• At this point, taste test the mixture to make sure all of the flavors have come together well. If you need to adjust the seasoning, do it now
• Add the half and half and incorporate fully
• Add the vegetables and a little extra water – you want a nice creamy sauce.
• Remove and ENJOY! 

I served it over some rice, because rice is always delicious with a creamy curry sauce. If you wanted to you could add some tomatoes. It works very well, but I omitted them this time and used the curry paste and chili pepper blend. It gave it some extra flavor without the tomatoes and a little extra spice, which is what I was going for. I love spicy food.

You could easily serve this with some crunchy bread {like a baguette} or some naan. Either way you go, you cannot go wrong! I promise you that!

Enjoy!

Mel 

I know that has to sound weird. Who eats cereal when she is drooling over the idea of so many other kinds of food? I get this weird “if I cannot have it all, I don’t want any of it” mentality. It drives Nick nuts. Heck, it drives me nuts.

Anyway, I got a brilliant idea to make Pho. I love Pho. Do you? Do yourself a favor and give it a try. I spice it up with the Sriracha that usually sits on the table at the restaurant calling my name. I put enough of it in the Pho to keep Nick away from it… yep, I make it hot, Hot, HOT! He puts this other stuff in it; I cannot stand it!

Bleck!

It’s a little high maintenance, but it’s well worth it. Take a look at this Beef Pho.

Nutritional Information
Servings: 2
Calories: 204
Fat: 5.8 g
Carbohydrates: 25.5 g
Fiber: .5 g
Protein: 12 g
Points+: 5

Ingredients:

 Recipe Adapted from Steamy Kitchen

• ½ onion, sliced thin
• ½ tablespoon ginger
• 3 ounces Flank steak, sliced thin
• ½ cup beef broth
• ½ cup chicken broth
• 1 tablespoon Pho Spices – cinnamon, coriander seeds, fennel seeds, cardamom, anise
• 1 teaspoon salt
• 1 tablespoon Splenda
• ½ tablespoon fish sauce
• 2 or 3 ounces rice noodles
• 1 tablespoon Cilantro, chopped
• 1 tablespoon Mint, chopped
• 1 tablespoon Basil, chopped
• Bean Sprouts
• Hoisin Sauce {optional}
• Sriracha hot sauce {optional}

Directions:

• Heat a bit of oil over medium heat
• Sauté onion and ginger in a large sauce pan
• Add the spices, beef, Splenda, fish sauce, salt, and chicken broth and bring to a boil.
• Simmer uncovered for about an hour
• Strain the broth and return the broth to the pot
• Taste broth and adjust seasoning. If the broth does not taste up to par, add a bit more fish sauce, salt and Splenda. Keep doing this until the broth tastes good
• Slice the flank steak as thin as possible
• Arrange the other ingredients on a platter – the Cilantro, Mint, Basil, Bean Sprouts and Sriracha. You can add as much or as little as you like… but make sure you do it while the pho is HOT…that’s the best way.
• Prepare the noodles according to the packaged directions {boil water, add noodles allow to soften for about 10 minutes, drain}
• Bring broth back to a boil, fill your bowl with rice noodles, and flank steak
• When the broth is boiling, add a couple of ladles. This hot, HOT, HOT broth will cook the flank steak! So cool, huh?
• Serve immediately!

So I have a patience issue, just in case you did not know. The pictures you see are after I’ve loaded it up with cilantro, bean sprouts and Sriracha. I cannot help myself, really I cannot.

I hope you give this a try; it is super delicious and not so bad for you. I mean, who doesn’t like rice noodles, broth and steak with a myriad of delicious spices to boot? That’s what I thought.

This was my first experience with Pho, so I think it will be more delicious {and pretty looking} the next time around. I will remember to take pictures of all of the yummy condiments. And they are yummy. 

Give it a try, as soon as you can!

Until Next Time,

Happy Cooking 

Oh, I should mention that I am on my own, not because Nick died during the Historic Half Marathon on Sunday, but because he is out of town on business. #boring. Since I brought up the Half Marathon I should tell you that Nick finished on Sunday. I did not know how long it would take him to finish, so I just doubled the time it took him to run the 10k back in March. Wouldn’t you know, he finished right on par with that time… and he did NOT TRAIN for this run. Yep, you read that correctly – NICK DID NOT TRAIN FOR THIS HALF MARATHON. I was very worried for him. However, I was relieved, impressed and so proud of him when he crossed the finish line. He was and still is in a lot of pain, but he made it. I cannot help but to think how well he would have done had to trained for the half-marathon.

Anyway, let us get back to the food. Today I have Taco Stuffed Quesadillas. Oh yes. They are delicious!

Nutritional Information
Servings: 4
Serving Size: 2 quesadilla triangles
Calories: 224.6
Fat: 8.8 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 15.2 g
Points+: 6

Ingredients: 

• 4 tortilla shells
• ¼ pound beef
• 2 ounces cheese, shredded
• ¼ of a small onion, small dice
• Jalapeno, small dice
• Cayenne pepper
• Cumin
• Garlic powder
• Salt
• Chili powder
• Pepper
• Hot sauce
• Water 

Directions:

• Preheat oven to 375 degrees F
• In a medium sized frying pan, heat oil over medium – high heat
• Add ground beef and cook thoroughly, about 10 to 15 minutes
• Drain the ground beef
• In the same frying pan add the onion and jalapeno and cook until translucent, about 6 minutes
• Once vegetables are cooked, add the beef, all of the seasonings and about 3 tablespoons water to the frying pan and let simmer over medium heat for about 15 minutes. Add additional water to keep the mixture moist looking
• Remove from heat and divide the mixture evenly over 2 tortilla shells
• Sprinkle 1 ounce of cheese over the taco meat
• Cover the mixture with the other tortilla shells and press each down to look like a quesadilla
• Now seal each tortilla round {you will have two whole quesadillas} with a fork, pressing around the edges. You may have to dip the fork into some water to ensure a complete seal
• Bake for 5 to 10 minutes or until the tortillas are golden brown
• Remove, slice into quarters and ENJOY!

You may want to dip these in some marinara or taco sauce. I did, but it’s up to you! They are so good. The hard part is not gobbling 6 of them down at a sitting. Believe me when I say it is VERY difficult!

I hope you give them a try.

Until Next Time,

Happy Cooking 

I bruise easily.

Very easily. Seriously, you can flick me and a bruise will develop… almost immediately.

Oh and my fingernails are dirty because of washing the car. How do I get all of the grime out from underneath my nails? I will happily take suggestions. I tried a toothpick… don’t judge. I didn’t know what else to do. And aside from painting my nails to cover-up the evidence, I have no idea what to do. #Help!

I digress.

Washing the car is fun sometimes, especially when you want to be outside, with the music turned up and focused on a mission. It helps me clear my mind and soul; it helps me forget reality for a few hours. I also like bringing Pippy out with me. Our apartment complex has a private carwash for its residents {and a salt water pool… #awesome} so bringing Pippy is not a far stretch. I sit him in his doggy car seat and allow him to eat the grass or chew on his rawhides and, usually, he is a good little puppy. Yesterday that was not the case. He tried to eat another dog. He was latched tight but he does have some power for a small dog. He took off running after a dog, while he was ATTACHED to his doggie car seat. Luckily for me and everybody else involved he was not able to get far because of his “baggage,” but it was still scary. I had to take him inside after that. He would not stop barking and making weird high pitch noises. He was cute, but annoying.  

Washing the car really works up an appetite. I made chicken on Monday for Nick’s dad and thought I would make the same recipe last night for Nick… that did not happen, partly because traffic was hellish. It took us almost an hour to travel 20 miles. I was beyond annoyed. By the time we got home it was too late to cook this recipe, because we would have ended up eating after 8pm. That was not going to happen. So tonight I am going to make this delicious Cheesy Jalapeno Popper Stuffed Chicken. I really LOVED this recipe. It was spicier than I expected, but still so good. I cannot wait to make it again tonight. Can you blame me?

Nutritional Information
Servings: 10
Serving Size: 1 Stuffed Chicken Popper
Calories: 247.2
Fat: 14.4 g
Carbohydrates: 5.2 g
Fiber: .4 g
Protein: 24.8 g
Points+: 7

Ingredients:

 Recipe Adapted from SkinnyTaste

• 4 slices bacon, cooked and crumbled
• 4 jalapenos, chopped {remove the seeds for milder flavor}
• 4 ounces 1/3 less fat cream cheese, softened
• 10 thin sliced skinless chicken breast cutlets
• 6 ounces sharp cheddar cheese, shredded
• ½ cup Italian seasoned bread crumbs
• 2 tablespoons lime
• 1 tablespoon olive oil
• salt and pepper
• Non Stick Spray 

Directions:

• Preheat oven to 450 degrees F
• Wash and dry chicken cutlets, season with salt and pepper
• Lightly spray a baking dish with non-stick spray
• Combine cream cheese, cheddar, jalapenos and bacon crumbles in a medium bowl
• Lay chicken cutlets on a working surface and spread 2 or 3 tablespoons of cream cheese mixture on each cutlet
• Loosely roll each one, secure the ends with toothpicks to prevents the cheese from oozing out
• Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime - juice, salt and pepper
• Dip chicken in lime-oil mixture, then in breadcrumbs and then place seam side down in a baking dish
• Repeat with remaining chicken
• Bake for 22 to 25 minutes and serve immediately! 

I made these with the Tortellini Soup and some potatoes. It was a super delicious meal. These little stuffed chicken breasts tasted just like a jalapeno popper. And we all know how much I love those! I was in heaven, though they were a little spicy. If you don’t like spice, make sure you remove as many seeds as you can. It will make the recipe a little more tolerable!

Do yourself a favor and make these soon. You can thank me later.

Until Next Time,

Happy Poppin’

Okay, okay I am done gushing.

I cooked dinner for Joe {Nick’s dad} on Monday. It was a huge hit. Joe loves soup… really; I’ve never known a man that loves soup more than he. So I decided to make some soup. So I decided to give Tortellini soup a try. And the result was a delicious pot of Spinach and Tomato Cheese Tortellini Soup.

Yep. You read that right! Take a look at this soup!

Nutritional Information
Servings: 6
Serving Size: about 1.5 cups
Calorie: 220
Fat: 5.6 g
Carbohydrates: 31.5 g
Fiber: 2.5 g
Protein: 8.5 g
Points+: 5

Ingredients:

Recipe Adapted from food.com

• 1 tablespoon olive oil
• 4 - 5 tablespoons onion flakes
• Garlic powder
• 6 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (9 ounce) package cheese tortellini
• 10 ounces spinach
• Parmesan cheese {optional}
• Salt and pepper, to taste
• Cumin

Directions: 

• In a large pot, heat olive oil over medium-high heat
• Add broth, tomatoes, onion flakes, and garlic powder, salt, pepper and cumin. Turn heat to high and bring to a boil
• Add the tortellini and cook according to package instructions
• When tortellini is almost done, add spinach and adjust the seasoning with some more salt and pepper.
• Serve immediately and garnish with a sprinkle of Parmesan, if you want to! 

This soup was spectacular, especially because it was raining and windy out. It was the perfect night to make it. I cannot wait to make it for Nick.

Make it sometime soon, show your entire family how fun and delicious soup can be!

Until Next Time,

Happy Eating

Aside from my unhealthy addiction to food my day is going fairly well. Nick and I are going to Pennsylvania for the weekend. I am actually looking forward to a relaxing weekend away. We were going to go visit my mom and a friend, but those plans fell through so now we are just going to stay at his parents’ house for the weekend. Nicks aunt and uncle are hosting a Mother’s Day luncheon on Sunday that we are excited to attend. It has been a fairly long time since we saw his family.

That means I will not be cooking much this weekend.

Oh well.

I do have a great recipe for you today. It is a variation of those Mozzarella Sticks from earlier this week. I don’t know about you but when I was growing up I love those Totino’s Pizza Rolls. Every now and then I still crave those little pizza bites. So I thought that I would try to make my own version earlier this week. I mean, I was on a roll with making appetizers so I figured I would just keep going with it. That’s how these were born. #Drool

Nutritional Information:
Servings: 18
Serving Size: 1 Pizza Bite
Calories: 67.6
Fat: 2 g
Carbohydrates: 7.5 g
Fiber: 1.2 g
Protein: 4.7 g
Points+: 2

Ingredients: 

• 18 wonton wrappers
• 6 pepperonis, cut into thirds
• 6 mozzarella sticks, cut into thirds
• ¼ cup tomato sauce
• ½ milk
• 1 egg
• ½ cup Italian Breadcrumbs
• Garlic powder
• Cayenne pepper
• Tomato Sauce {optional}

Directions:

• Wrap each pizza bite in a wonton wrapper. Do this by putting ½ teaspoon of the marinara sauce on the corner of the wonton wrapper.
• Then top it with a pepperoni section. Place a piece of cheese on top.
• Then add water to the edges of the adjacent sides. Wrap tightly allowing the water to seal the wonton shut.
• In a shallow dish, whisk together milk, egg, garlic powder and cayenne pepper
• In another shallow dish, spread 1 cup bread crumbs
• Dip each pizza bite covered with a wonton wrapper in the milk and egg mixture
• Then thoroughly coat it with the breadcrumbs. Repeat the process until all of the pizza bites are coated
• In a deep skillet, heat about 3 inches of oil over medium heat
• Place a few pizza bites in the oil and cook for about 1 minutes, or until they are brown and crispy. You want to move them around carefully so that all sides are evenly browned. Do not over cook, because they have a propensity to burst open
• Warm the tomato sauce and serve immediately with the pizza sticks!

These little guys are so good and much better than those you find in the frozen foods section of the store. I love the crispy outside and the gooey cheesy inside with the pepperoni and tomato sauce. It’s the perfect little bite!

You should definitely give these a try sometime soon.

Until Next Time,

Happy Creating 

I know that a couple of pounds are not the end of the world. I also know that we all fluctuate in weight several pounds up and down. I tell myself that all of the time. But I still let it get to me. I still allow myself to go crazy over a couple of pounds. I think that everybody looks at me and sees the number 2 stapled on my back. It’s like being branded with the Scarlet A but instead of some sort of adulterous rendezvous it is a secret love affair with food.

What is wrong with me?

It has not stopped me from eating, I will tell you that much. That brings me to the matter at hand – food, recipes, and sharing.  I have something new to share with you today. Take a look at these Mini Mozzarella Sticks. They are TO DIE FOR! Not only that they are very easy to eat. Even though they are not that many points, if you eat the entire plate full you may have to add a few extra miles to your workout routine this week!

Nutritional Information
Servings: 21
Serving Size: 1 Mini Stick with Marinara Sauce
Calories: 75.2
Fat: 1.8 g
Carbohydrates: 9.5 g
Fiber: 1.3 g
Protein: 5 g
Points+: 2

Ingredients:

 Recipe Adapted from CenterCutCook.com

• 21 wonton wrappers
• 1 cup milk
• 1 egg
• 1 cup Italian bread crumbs
• Water
• Vegetable oil for frying
• 6 mozzarella sticks, divided into thirds
• Marinara sauce for dipping

Directions: 

• Wrap each piece of cheese in a wonton wrapper. Do this by putting the cheese in one corner of the wonton. Then add water to the edges of the adjacent sides. Wrap tightly allowing the water to seal the wonton shut.
• In a shallow dish, whisk together milk and egg.
• In another shallow dish, spread 1 cup bread crumbs
• Dip each mozzarella stick covered with a wonton wrapper in the milk and egg mixture
• Then thoroughly coat it with the breadcrumbs. Repeat the process until all of the mozzarella sticks are coated
• In a deep skillet, heat about 3 inches of oil over medium heat
• Place a few mozzarella sticks in the oil and cook for about 1 minutes, or until they are brown and crispy. You want to move them around carefully so that all sides are evenly browned. Do not over cook, because they have a propensity to burst open
• Warm the marinara sauce and serve immediately with the mozzarella sticks!

These little guys are so delicious. It’s like eating in a restaurant, but you never have to leave the comfort of your own home. Score!

Give them a try sometime soon you can thank me later!

Happy Cooking

I don’t know about you, but interior design is a stressful monster that I never knew existed. Maybe that is because we never built a house before? Well, I have never built a house before. Nick’s family has built several houses throughout the years.

Not only did we showcase our design options this weekend, we also played a round of golf at our new country club.

#Exciting!

It was a great Saturday. Nick and his dad had a fantastic time golfing and I had a great time taking pictures, driving the golf cart and taking a few swings on the course. I am not much of a golfer, but I have fun going along for the game!

Anyway, I should probably get to the food part, huh? I knew that we were not going to be home this weekend, so on Thursday I knew I had to make something that Nick and I could enjoy and there would be no leftovers. So I made steak with some cheesy rice. Those two things never stay around too long! I knew it was a good option, but I wanted to kick up the steak a bit. Steak and rice are a pretty boring dinner, it is a classic dinner but still kind of boring! I decided to make a Homemade Steak Sauce, because we did not have any steak sauce in the house. We never have steak sauce in the house because I don’t like the bottled stuff at the store. It’s kind of gross! This sauce is so far from being gross I have a hard time believing it is actually Steak Sauce! Take a look!

Nutritional Information
Servings: 4
Serving Size: a couple of tablespoons
Calories: 48.7
Fat: 0
Carbohydrates: 12.2 g
Fiber: 0
Protein: .25 g
Points+: 1

Ingredients:

 Recipe Adapted from Tasty Kitchen

• ½ cup ketchup
• 2 teaspoons Dijon mustard
• 2 cloves garlic, pressed
• ½ tablespoon onion powder
• ½ tablespoon lime juice
• 3 tablespoons water
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon White Vinegar
• 1 tablespoon Soy Sauce
• 1 tablespoon brown sugar
• black pepper
• hot sauce {optional}

Directions:

• Add all of the ingredients to your saucepan and simmer for 20 minutes
• Remove and drizzle over your steak.

This is such a simple recipe and is absolutely delicious. Simple recipes are the best kind and usually are packed with the most flavor! You can easily double, triple or quadruple the recipe and store in the refrigerator for a couple of weeks. I think you can add it to chicken, pork, steak, etc. It is packed full of delicious flavor.

Until Next Time,

Happy Creating

I have a great recipe for you today. Growing up one of my least favorite meals was spaghetti; I always thought it was so boring. I still feel that way. I always want to liven it up – homemade meatballs, garlic breadsticks, etc. But still, pasta seems so boring to me. I end up eating the accompaniments and forget about the spaghetti. But that all changed this week! I decided to stuff the spaghetti into braided dough! There was no getting away from the pasta – I made it the star of the show! And it definitely was a star. This Braided Spaghetti Calzone is a great way to make a regular pasta dish something very special. 

Nutritional Information
Servings: 8
Serving Size: 1 slice
Calories: 134.1
Fat: .75 g
Carbohydrates: 26.6 g
Fiber: 2.8 g
Protein: 5.3 g
Points+: 3

Ingredients:

• 6 ounces pasta
• 1 can tomato sauce
• ½ can tomato paste
• 1 can diced tomatoes
• ½ tablespoon cayenne pepper
• ½ tablespoon garlic pepper
• ½ tablespoon Italian seasoning
• 2 tablespoons Parmesan, divided
• 1 dough ball, recipe here

Directions:

• Preheat oven to 375 degrees F
• Cook the pasta according to directions, set aside
• In a medium saucepan, over medium heat combine the tomato sauce, tomato paste, diced tomatoes, cayenne pepper, garlic powder, and Italian seasoning. Heat the tomato sauce completely
• Combine the pasta and sauce {reserve 1 cup of the sauce for dipping} together & one tablespoon of the Parmesan, set aside
• Roll out dough into a rectangular shape {something that can fit on a baking sheet}
• Stuff the middle third of the dough with the pasta and sauce
• Slice the right and left sides of the calzone dough into one-inch strips that stop just short of where the pasta is already located
• Now, braid – fold one piece of the right side toward the left side, then fold the left side toward the right side; continue with the braiding process until completely done
• Line a baking sheet with foil & lightly grease the foil with cooking spray
• Put the braided calzone on the baking sheet. Sprinkle the additional Parmesan on the top of the dough.
• Bake for about 12 to 15 minutes, or until the dough is lightly browned and cooked all the way through
• Remove and cut into individual pieces and serve with some of the reserved sauce!!

This was really good! You will love this!

Until Next Time,

Happy Creating

That changes today.

I have cleaned the important rooms in the house – does that count as cleaning the house? I hope so. Because I don’t feel like cleaning the kitchen, knowing that I will likely make a mess of it today.
I’m dong laundry.

I’m working on my website.

And, I’m working for two clients.

Time management skills – where art thou? I am hoping those skills are similar to riding a bicycle; they are recalled very easily and are better with age. I know I need to work on my skills a bit. I mean, yesterday I totally wanted to give you a great recipe, but failed miserably to get it to you. You see Nick and I had a meeting at the design studio so we could pick out our options for our house. We made a great deal of headway, but still need to finalize a few things. We are also waiting on some pricing options for the kitchen appliances. I think we have busted our budget and I am comfortable cutting back on our elite kitchen aspirations, but Nick insists we get good quality appliances now so we are happy with the kitchen for a long time. I totally agree, but sometimes reconfiguration of plans is necessary in order to save money.

I have much anxiety… MUCH ANXIETY!

Anyway, lets come back to the point. What was that again? Oh yes, food. I had a great, quick and fun recipe for you yesterday but was unable to get it to you because our meeting at the design studio and our frolicking afterwards kept us from the computer until close to 5 pm.

Okay so are you ready for this cool recipe? Good! Take a look at these awesome Breakfast Crescent Rolls. Oh yes. I said it. BREAKFAST.CRESCENT.ROLLS!

Nutritional Information
Servings: 8
Serving Size: 1 stuffed crescent
Calories: 144.5
Fat: 10.2 g
Carbohydrates: 11.7 g
Fiber: 0 g
Protein: 6.1 g
Points+: 4

Ingredients:

• 1 pre-packaged crescent rolls {I used Pillsbury}
• 2 slices bacon, cooked and then cut into quarters
• 2 eggs
• 2 tablespoons skim milk
• ½ teaspoon garlic powder
• 1 teaspoon hot sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cayenne pepper
• 1.5 ounces  cheese, small chunk 

Directions:

• Preheat oven to 375 degrees F
• Coat a baking sheet with cooking spray. Unroll the crescent rolls onto the baking sheet and set aside
• In a bowl, whisk together eggs, milk, garlic powder, hot sauce, salt, pepper, and cayenne pepper until light and frothy
• In a medium skillet over medium heat, scramble the eggs. Remove from heat
• At the top of the crescent rolls {the thickest part} add a slice of cheese, add a tablespoon of scrambled eggs and top with a piece of bacon
• Roll the crescent rolls according to directions
• Bake for about 12 to 15 minutes, or until nice and golden
• Remove and enjoy!

Nick and I loved these little guys. They are the perfect bite-sized breakfast food. In fact, they are perfect on the go or as a fun way to spice up breakfast! You should give these a try!

Until Next Time,

Happy Creating