2 Point Smores

http://www.youtube.com/watch?v=Qakxd7SRg5o

These were so good! Make sure you have plenty of people to eat them because they are very tempting! The recipe is on the video.

Half My Plate Challenge-Day 1

This weeks Fruits and Vegetable Challenge is a little harder than last weeks. This week we are suppose to have half our plate of each meal to be fruits and vegetables. I am going to try to do this. Here are my pictures from yesterday, which was a very good day! :)

Breakfast: 1/2 cup egg beaters, 1/4 cup of mushrooms, 1/4 cup onions, lite English muffin, 1 cup strawberries and flavored water.
Lunch: I ate a the library summer reading program so I had to pack my lunch. I think I'll have this more often! 1 cup lettuce, 1 small cucumber, 1/4 cup onions, 1 small tomato, 1 Tbsp. RF parmasan cheese, 2 tbsp. Lite Ranch Dressing, 1 slice of lean ham, 1 cup grapes, 1 WW String cheese, flavored water.
Dinner: Same stuff in salad as for lunch minus the ham, Weekday Lasagna,
Pink Lemonade.

Weight Watchers Week in Review

Last week we were challenged to eat 3 different colored fruits or vegetables each day. This was a pretty easy challenge for me. At weight in I lost 2.6 pounds. I was really pleased with the week. I tracked which always makes a difference for me.

Our meeting this week was about vacationing. Here were some tips that I got:
1. Vacations should be about stress relief.
2. Vacations should be about taking care of yourself.
3. Vacations are "normal days."
4. Build in snacks.
5. Tame the buffet. (Order off the menu or start with fruits and veggies first to fill up and don't forget about setpoints.)
6. Fill half plate with vegetables.
7. Enjoy special foods in moderation.
8. Sip wisely.
9. Check out new activities (get in some exercise.)

Our challenge for this week is to fill 1/2 of my plate with fruits and/or vegetables at each meal. This one seems harder, but I am going to try to do it because I know that fruits and vegetables are filling foods and will keep me fuller.

My goals:
1. Track my food.
2. Drink enough water
3. Fill 1/2 my plate with fruits and vegetables for each meal.

Weight Watchers Juicy Hamburgers

Weight Watchers Juicy Hamburgers
cooking spray
1 lb uncooked 93% lean ground beef (with 7% fat)
1 tablespoon worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
4 reduced-calorie hamburger buns
Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high. In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper. Mix well and shape mixture into 4 patties, about 1-inch thick each. Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer until desired doneness). Serve burgers on buns with your favorite 0 POINTS value toppings.
Serves 4 at 5 WW points each
Notes: These were easy and very good!

Menu Plan Monday July 13-19

Here's the plan for this week...

Dinners
Monday- Weight Watchers Juicy Hamburgers, corn on the cob, salad
Tuesday- Weekday Lasagna, salad, garlic toast
Wednesday- Monterey Chicken, green beans, rolls
Thursday- Buffalo Chicken Pasta, salad
Friday- Pizza, salad
Saturday- Crispy Chicken Drumsticks, green beans, rolls
Sunday- Magnificent Casserole, corn on the cob

Breakfast
Monday- Omelets, fruit, hot herbal tea
Tuesday- Omelets, fruit, hot herbal tea
Wednesday- Omelets, fruit, hot herbal tea
Thursday-Cinnamon French Toast, fruit, hot herbal tea
Friday- Cereal, yogurt
Saturday- Blueberry Pancakes, fruit, hot herbal tea
Sunday- Cereal, fruit, yogurt, hot herbal tea

Lunch
Monday-Wednesday- Kids eat at Library Summer Reading Program
Thursday- Sandwiches
Friday- Leftovers
Saturday-Leftovers
Sunday- Fat Free Hot Dogs, Baked Doritos

Snacks and desserts- Chex Party Mix, Mississippi Mud Cake, Fat Free Rice Krispie Treats, Pistachio Dream Cake, Wendy's No Bake Peanut Butter Bars

Go here to see more plans.

Weekday Lasagna

Weekday Lasagna

1 lb lean ground beef

1 small onion, chopped

1 can (28 oz) crushed tomatoes

1 3/4 cup water

1 can (6 oz) tomato paste

1 envelope spaghetti sauce mix

1 egg, lightly beaten

2 cups (16 oz) fat free cottage cheese

2 tablespoons grated Parmesan cheese

6 uncooked lasagna noodles

1 cup (4 oz) shredded part-skim mozzarella cheese

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the tomatoes, water, tomato paste, and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. In asmall bowl, combine egg, cottage cheese, and Parmesan cheese. Spread 2 cups meat sauce in a 13-in x 9-in. baking dish coated with cooking spray. Layer three noodles, half of cottage cheese mixture, and half of remaining meat sauce. Repeat layers. Cover and bake at 350 degrees F for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

Notes: I added some garlic powder to the meat as it was cooking and some salt to the sauce before layering the lasagna. We all LOVED this and it will become a regular!

Serves 9

280 Calories, 7g Fat, 4g Fiber

From :Taste of Home

Caramel Apple Salad

Caramel Apple Salad
1 (20 oz) can crushed pineapple in juice
4 medium apples (chopped)
1 box jello instant butterscotch pudding fat free/sugar free
1 (8 oz) container fat free Cool Whip
Mix pineapple and pudding mix together. Fold in cool whip, fold in apples. Chill for 8 hours or overnight.
Serves 8 (1 cup each)
139 calories, o fat, 2 fiber
Note you can also add 1 cup mini marshmallows for 1/2 point more