Here’s a revised version of the Oreo-Stuffed Cinnamon Rolls recipe tailored for Weight Watchers, focusing on reduced calories and points:
Weight Watchers Oreo-Stuffed Cinnamon Rolls
Ingredients:
- 1 5-count can of Pillsbury Grands cinnamon rolls (use reduced-fat if available)
- ½ cup (119 g) fat-free half-and-half (or substitute with almond milk for fewer points)
- 2 tablespoons (30 ml) light cream cheese, softened (optional)
- 10 reduced-fat Oreo cookies, crumbled (plus extra for topping)
Directions:
- Preparation: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper or lightly coat with non-stick spray.
- Unroll and Fill: Carefully unroll the cinnamon rolls onto a clean surface. Sprinkle Oreo crumbles evenly over each roll, ensuring the cinnamon side is facing up to capture both flavors.
- Roll ’em Up: Gently re-roll each cinnamon roll, securing the Oreo crumbles inside. This ensures each roll is filled with Oreo goodness.
- Bake: Arrange the rolls in the prepared baking pan. Pour the fat-free half-and-half evenly over the rolls. Bake for 20-25 minutes until they are golden brown and cooked through.
- Prepare the Icing: While the rolls bake, mix the reserved icing from the cinnamon rolls with softened light cream cheese until smooth. This will be used as a lighter topping for your rolls.
- Serve: Once baked, drizzle the cream cheese icing over the warm rolls. Sprinkle with additional crumbled Oreos for garnish.
Nutritional Information (per roll):
- Calories: Approximately 213 kcal
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 440mg
- Total Carbohydrates: 31g
- Fiber: 1g
- Sugars: 15g
- Protein: 3g
Weight Watchers SmartPoints (per roll): Approximately 7 SmartPoints
This version of Oreo-Stuffed Cinnamon Rolls uses reduced-fat ingredients and adjusts portion sizes to fit within a Weight Watchers plan, providing a delicious treat without compromising too much on flavor. Enjoy these lighter cinnamon rolls with a delightful Oreo twist!
Certainly! Here’s an expanded and detailed version of the Mini Chicken Pot Pie Muffins recipe, optimized for your website:
Mini Chicken Pot Pie Muffins: A Comforting and Satisfying Meal
Introduction:
Mini Chicken Pot Pie Muffins are a delightful twist on the classic comfort food, offering a perfect combination of flaky pastry and savory, wholesome filling. Whether you’re looking for a cozy dinner option or a crowd-pleasing appetizer, these muffins are sure to satisfy with their comforting flavors and easy-to-prepare nature.
Ingredients:
For the Filling:
- 2 teaspoons olive oil
- 1 small onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 cups cooked chicken breast, shredded
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 teaspoon fresh thyme leaves, finely chopped
- Salt and pepper to taste
For the Crust:
- 2 sheets puff pastry, thawed (consider using reduced-fat puff pastry for a lighter option)
- 1 egg, beaten for egg wash
Directions:
- Preparation:
Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin to prevent sticking. - Cooking the Filling:
- In a large skillet, heat olive oil over medium heat. Add diced onions, carrots, and celery, cooking until they begin to soften, about 5 minutes.
- Stir in frozen peas, corn, and shredded chicken, allowing them to cook together for another 2-3 minutes.
- Sprinkle all-purpose flour evenly over the mixture, stirring well to coat the vegetables and chicken.
- Gradually pour in chicken broth while stirring continuously. Bring the mixture to a gentle simmer, allowing it to thicken. Season with fresh thyme, salt, and pepper to taste. Remove from heat and set aside.
- Preparing the Crust:
- Roll out puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into squares large enough to fit into the muffin cups with some overhang.
- Assembling the Muffins:
- Press the puff pastry squares into each muffin cup, forming a cup shape with the pastry edges hanging over the sides.
- Spoon the prepared chicken and vegetable filling evenly into each pastry cup, ensuring they are generously filled to the top.
- Baking:
- Fold the overhanging pastry edges over the filling to enclose it partially. Brush the exposed pastry with beaten egg to give it a golden finish when baked.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Serving:
- Remove the muffin tin from the oven and allow the Mini Chicken Pot Pie Muffins to cool for about 5 minutes in the tin before carefully transferring them to a serving platter or individual plates.
Nutritional Information:
Each Mini Chicken Pot Pie Muffin provides approximately:
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 380mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Total Sugars: 2g
- Protein: 12g
Weight Watchers SmartPoints per muffin: 9 SmartPoints
Additional Tips and Variations:
- Make Ahead: These Mini Chicken Pot Pie Muffins can be prepared in advance and stored in the refrigerator for up to 2 days before baking. Simply cover the muffin tin with plastic wrap or foil and bake them when ready to serve.
- Freezing Option: If you want to freeze them, allow the muffins to cool completely after baking. Wrap each muffin individually in plastic wrap and place them in a freezer-safe container. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 15-20 minutes, until heated through.
- Variations: Experiment with different fillings by adding mushrooms, bell peppers, or even swapping chicken for turkey or tofu for a vegetarian option. Customize the seasonings to suit your taste preferences.
Conclusion:
Mini Chicken Pot Pie Muffins are not only a delicious and comforting meal option but also a versatile dish that can be enjoyed as a main course or appetizer. With their flaky pastry and hearty filling, they are sure to become a favorite for family dinners, parties, or any occasion where you crave a taste of home.