cupcake_caper

Cinnamon Roll French Toast Recipe

5 posts in this topic

Cinnamon Roll French Toast Recipe

Ingredients:

JC Cinnamon Rolls (Slightly thawed, about 3 minutes on counter)

JC Light Syrup

1/8C Egg Substitute

2 TBSP Milk

¼ TSP Vanilla

Directions:

-Slice both rolls in half horizontally (it helps when it’s still slightly frozen)

-Beat milk, egg substitute and vanilla together and pour into a shallow bowl or pie plate

-Dip the 4 cinnamon roll halves in egg mixture, flipping over, and soaking up the mixture

- Cook in a medium skillet over medium heat, starting with the insides of the roll face down, top and bottom face up, using butter or canola spray

-Roll is ready to flip when egg is cooked at the bottom and releases easily, about 2-3 minutes

-Carefully flip and cook for about a minute more, making sure cinnamon sugar does not burn in pan

-Serve with syrup and enjoyphoto1_zpsf5d3339f.jpg

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What a great idea! I am going to try this recipe! Thanks.

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woah that looks yummy. gonna try that. thank you!!!!!

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That sounds great! Are egg whites free?

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This looks amazing! Do you mind if I share the idea on my blog No Thanks to Cake? I think my other Jenny readers would LOVE it!

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      Hope you enjoy it!
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      JC Creamy Corn and Chicken Chowder
      1 clove garlic
      1/2 small onion, chopped
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      1.5-2 tsp green curry paste (found in most ethinic aisles, it freezes great- just remove the rest from the tin and roll it in plastic wrap like a log and put it in a freezer bag, slice to use again). It's spicy, I used 2 tsp, I think anything less than 1.5 wouldn't have much flavor.
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      By cupcake_caper
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      Ingredients:
      Jenny Craig Chicken Fajita Kit (these directions assume kit is frozen, adjust if refrigerated)
      1/2 Poblano Pepper, seeded and chopped
      1/2 c Canned Fire Roasted Diced Tomatoes with Green Chiles (note, this was a bit spicy, you could use Fire Roasted Tomatoes w/o Chiles if desired)
      1 1/2 c Low Sodium Chicken Broth
      Avocado for garnish (optional)
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      Preheat Oven to 350
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      -Add Fajita Seasoning and poblano pepper and cook for about 2 minutes until poblano begins to slightly soften and mixture is fragrant
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      Once soup is ready serve, topped with baked tortilla chips
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      By cupcake_caper
      I had an amazing pasta at Buttermilk Channel last night, one of my favorite restaurants in Brooklyn. It was fresh linguini with chard, cauliflower and I'm sure loads of cheese and butter. I thought I'd try to recreate it at home with JC cuisine and it turned out great!
      Ingredients:
      Jenny Craig Chicken Fettucine
      1 1/2 c Cauliflower Florets
      1 Shallot coarsley chopped
      2 Cloves Garlic
      1/2 bunch Swiss Chard (about 6-8 stems)
      Red Pepper Flakes
      Olive Oil/ Cooking Spray
      S&P to taste
      Directions:
      Preheat oven to 425
      Combine cauliflower, shallot and 1 clove of garlic (coarsley chopped) and oil/spray, and a pinch of pepper in roasting pan and roast for 20-30 minutes
      While cauliflower is roasting, remove stems for swiss chard and discard. Chop chard into small pieces. Thinly slice remaining garlic clove.
      6 minutes before cauliflower finishes roasting, microwave the Fettucine and heat a skillet with oil or spray. When skillet is warm add garlic and chard at the same, season with salt and pepper and cook over medium heat. The chard will wilt quickly, and should cook in about 3 minutes. Remove skillet from heat.
      Toss microwaved Fettucine and cauliflower mixture with chard in bowl.
      Top with red pepper flakes and enjoy!
      Spinach could be used in place of chard, about 1 1/2 c.