Ozery Bakery Morning Rounds: Delish!


Ozery Bakery’s Cranberry Orange Morning Round Breads

There’s a new favorite food around my house. We are absolutely obsessed with Ozery Bakery’s Morning Rounds. Have you heard of them, better yet, have you eaten one? One bite and you will totally be hooked – we all were in this house. So far we have eaten two out of the three flavors – we ate the Cranberry Orange first and I thought no way could I like the Apple Cinnamon any better, I was wrong. I loved them equally. They have no fake ingredients, are a healthy choice and are so versatile. Here’s a blurb directly from their website with more detail about their amazing little products. We honestly usually heat them in the toaster oven and serve with a little butter and honey or peanut/almond butter. They are pure goodness!


You can even use Ozery Morning Rounds to make French Toast – they didn’t last that long in our house, but next batch, I will certainly make some.

     Start your day off right with Morning Rounds, the fruit and grain bun that will make you want to ditch those unhealthy doughnuts, muffins and pastries. We only put in what’s delicious, like pieces of real apples, whole oats and seeds. With Morning Rounds, breakfast and snacks are a no-brainer—the hardest part is choosing one out of our three delicious flavors.

     Morning Rounds are crafted with care in small batches, and contain absolutely nothing artificial.

Morning Rounds
contain no artificial preservatives. If you don’t eat them by the “best by” date, FREEZE for freshness. HEAT in the oven at 400° F for ONE MINUTE for fresh-baked flavor, or THAW at room temperature to enjoy later.


Comment below – I’d love to know what you think about them, their sweet little company or if you want to know where you can find them.

Just Pintrest-y: Greek Style Veggies

Want a new and easy way to prepare broccoli and cauliflower? In doing so your kiddos or other family members may like it a bit better. How is this possible do you ask? I start by setting my oven to broil. I then wash and break apart all the broccoli and/or cauliflower. Next, I spread it out on a cookie sheet. I drizzle the veggies with extra virgin olive oil (EVOO), then sprinkle with sea salt, pepper and McCormick’s Greek seasoning on them. Stick the tray in the oven and broil until tender (about 10 minutes) and slightly crisp. I think I could eat a whole tray as an entree and so could my littles. Try it and let me know what you think.

Two Quick and Easy Crock Pot Dishes

I am one lucky lady, I have two amazing kids and even better they love food, all types. My children are the epitome of foodies. Tonight, as he consumed an easy crock pot dish of beans and cornbread, the Dude says, “Mommy, what’s this?” pointing to the clear item in his bowl, I honestly reply, “an onion”. His response, “Oh, I just love onions”. He won’t be 3 until March and that still provides me with sheer amazement that he finds vegetables so endearing.

These recipes are simple and feed a crowd – not only that we usually have left overs which means cooking less often. Amen to that! 

I thought I would pass along a few super easy crock pot dishes that We Fells love!

Creamy Crock Pot Chicken Pasta with Mushrooms

1 1/2 pounds of Boneless Chicken (cut in strips or smaller pieces)
8 oz. of fresh mushrooms (sometimes I add black olives as well)
1 package of dry Italian dressing mix
1 8oz reduced fat cream cheese
(Season All and cooking spray)
1 can of Campbell’s Cream of Mushroom soup
1 lb (16oz) of pasta (use whatever kind you like, I think it works best with rotini)

Spray the inside of your crock pot with the cooking spray. Then, place the chicken in the crock pot and cover the chicken with the mushrooms.

In a separate bowl, mix together the Italian dressing, Cream of Mushroom soup and softened cream cheese. Stir and then spread evenly over the mushroom covered chicken.

Cooked on high dinner is ready in 3-4 hours. I have even placed moderately frozen chicken in the crock pot as it is a little easier to slice when still slightly frozen.

Serve this yummy chicken dish over hot pasta with the sides of your choice.

Delicious Crock Pot French Dip

I usually go to the deli and find the best looking and freshest rolls – whether those are bollos or chiabatta. You can use whatever you like.

1 package of onion soup mix (store brand is fine)
16oz can of beef broth
1.5 lb trimmed chuck roast (or like meat – the last time I used sirloin)
Bag of mozzarella cheese

Poor beef broth into the crock pot, stir in the onion soup mix and place the roast in the sauce. Cook on low for 8 hours. I usually shred the meat in the crock pot using either two forks or a fork and knife, and let the shredded meat simmer for another hour or so.

Warm your oven to 350 degrees, slice your bread or rolls open, fill with shredded meat and top with mozzarella. Serve with the au jus sauce on the side as a dip.  I also serve this with chips or sweet potato fries and carrot sticks.

These are just a couple of our family favorites, but they are easy, the kids like them – happy family = happy mom!

Just like they always say, “If momma ain’t happy, nobody’s happy!” 🙂

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