Cinnamon Bun Smoothie

This recipe is super easy for a busy work morning! The first time I made it, my boyfriend asked why I didn't make him a double, that's how good it was!

Ingredients:

3 ice cubes
1 packet of Quaker weight control maple & brown sugar instant oats
1 teaspoon of vanilla extract
A dash of cinnamon
1 1/2 cups of milk (I used silk vanilla milk for extra flavor!)

Directions:

Place all of the ingredients in the blender. Place the blender on "smoothie" option for about 1 minute or until it is well blended. Pour into a cup or mason jar and garnish with another dash of cinnamon! Yummy!

Tomato and Onion Quiche

Nothing beats a nice homemade quiche on a Sunday morning! Feel free to be creative and use what ever vegetables and cheese you want or have on hand!

Ingredients:

1 Pillsbury pie crust
4 eggs
3/4 cup of milk
1/4 cup of cream
1 onion
2 tomatoes
Italian seasoning
Salt
Pepper
1 cup of desired shredded cheese
1/2 tablespoon of EVOO
Non-stick pray

Directions:

Preheat oven to 375. Take a medium sized frying pan, and place 1/2 tablespoon of EVOO and place on medium heat. Dice up your onion and place into the frying pan. Allow the onion to cook until it is cooked through. While your onions are cooking, dice up 1 of the tomatoes and set aside. In a mixing bowl, add your eggs, milk, cream, a dash of Italian seasoning, salt and pepper and whisk until well blended. Mix in your diced up tomato, 3/4 cup of cheese and cooked onions to the mixing bowl and stir well. Spray your pie tin with non-stick spray. Lay out your pie crust to evenly fill the pie tin. Fill the crust with your egg mixture. Place in the oven for 40 minutes. After 40 minutes, take your quiche out of the oven. Slice your second tomato thin and use it to make a design on your quiche. Sprinkle with the remaining 1/4 cup of shredded cheese and place it back in the oven for 10 more minutes. Take the quiche out of the oven and allow it to sit for 10 minutes before cutting and serving. Enjoy!

125 Calorie Cinnamon French Toast

French toast is by far one of my favorite comfort breakfast foods. But at 464 calories and 16 grams of fat, Ihop's french toast is NOT worth it! Not to mention, they usually top it with sugar infused "fruit" and fatty whipped topping. It's so simple and easy to modify this recipe, and the best part is that it only takes a few minutes out of your busy morning routine!

Ingredients:

- 2 slices of Pepperidge Farm Light Oatmeal Bread (I use this bread and only this bread in my diet, it's magic at only 45 calories a slice!)

- 1/4 cup of fat free egg scramblers (you may need a little more, I just eyeballed it)

- a pinch of ground cinnamon

- a drop or two of vanilla extract

Directions:

Place a frying pan on a stove jet on medium heat and allow it to heat up for about 2 minutes (be sure to spray the pan with PAM.) Mix all of the ingredients in a bowl (excluding the bread) and mix well. Dip both of the sides of bread in the mixture then place in the frying pan. Repeat for the other slice of bread. Allow each side to cook for around 1 minute and flip. Allow around 1 minute for the other side. If both sides still aren't crispy, allow a little more time on both sides. Serve! You can top this with "I can't believe it's not butter" spray butter and light syrup... yum! Another idea is to top it with fruit (maybe strawberries) and fat free cool whip! I did the nutrition facts for 2 slices of french toast without any toppings. 

Nutrition Facts for 2 slices of French Toast without any toppings

Calories - 125

Carbs - 19

Fat - 1

Protein - 12

Sodium - 267

Fiber - 1

Easy Pumpkin Muffins - 74 Calories Each!

This recipe is a great treat for a snack, dessert, or even breakfast! They come out really moist and stay fresh for at least 5 days. I made a huge batch, so i froze some (I wasn't able to eat 24 muffins in 5 days!) They taste just as good reheated from the freezer.

Ingredients

1 can of canned pumpkin (15 oz)
3/4 cup of water
1 box of moist carrot cake mix
24 cupcake tins
PAM spray

Directions

Preheat the oven to 350. In a mixing bowl, combine all of the ingredients. Mix well for about 2 minutes. Place the cupcake tins into a muffin baking dish. Spray the insides of them lightly with PAM or any other baking spray. Once they are all sprayed, fill each cupcake liner about half way with the mix. Once the oven is preheated, place inside. Cook for about 20-25 minutes. Serve! :)

Nutrition Facts - (For 1 muffin - this recipe makes 24 servings)

Calories - 74
Carbs - 16
Fat - 1
Protein - 1
Sodium - 131
Fiber - 1

Open Faced Omelet

So I'm sick of having the same boring egg white omelet every morning. Since I love cheese, I usually end up not eating the top half since the cheese melted to the bottom part. So I decided to make an open faced one so I would it it all, and to my surprise I did! 

Ingredients:

-1/4 of liquid egg whites (I used egg scramblers)

- 1 slice of deli cheese (I used land o lakes white american)

- Mushrooms and onions

Directions:

Chop up the mushrooms and onions. In a small sized frying pan, begin to stir fry the vegetables. Once the vegetables are done cooking, set them aside and spray the pan with PAM. Pour in 1/4 cup of the eggs. Let it cook until the top has only a little liquid on it. Flip it like a pancake. Place the cheese on the egg, followed by the vegetables. I served mine with ketchup yummm!

Nutrition Facts for 1 Open Faced Omelet

Calories - 160

Carbs - 17

Fat - 7

Protein - 9

Sodium - 365

Fiber - 1

Turkey Sausage and Veggie Quiche To Go!

This is a great quick recipe if you never have enough time in the morning. The best part about it is that you can make a big batch and have them for the whole week. You can also be creative and add different vegetables/meat/cheese. There are endless possibilities! Oh and did I mention, perfect for a grab and go breakfast! I just had this for dinner, and I can't get over how filling they were! I only had 2 and was stuffed!

Ingredients:

- 3 egg whites

- 1 whole egg

- 3 links of Jimmy Dean turkey sausage

- Desired veggies –( I am using onions, mushrooms, and broccoli)

-1/4 cup of skim milk

-1/2 cup of fat free shredded cheese (I use kraft fat free cheddar)

- 7 cupcake liners

Directions:

Preheat the oven to 375 degrees. Chop up and stir fry desired veggies until cooked well. Wisk egg whites and egg together with milk. Once the eggs are wisked, add the vegetables. Chop up the turkey sausage in small pieces and combine to the egg mixture, along with 1/2 of the cheese (1/4 cup) and mix.  Pour the mixture into the cupcake liners and place in a cupcake tray and place in the oven. About 25 minutes in, sprinkle the mini quiches with the remaining fat free cheese and place back in the oven to allow the cheese to melt. Once the cheese is melted, they are done!

Nutrition Facts for 1 Quiche (This recipe should make 7 quiches)

Calories-  61

Carbs- 6

Fat- 2

Protien-26

Sodium-347

Fiber- 0