Wednesday, September 24, 2008
Monday, September 22, 2008
Wednesday, September 17, 2008
I have been swamped! I can't explain it to you all. I feel like I can't get everything done I am suppose to and here I forgot to post Watchin' What We Eat Wednesday! I made a list and try to prioritize all of the important things but I still can't fit everything in and I feel so overwhelmed! I thought that with the twins going to school for 3 hours a day that I would get so much done but it just has not worked out like that! :( I gained 5 pounds two weeks ago and I stayed on plan and I think that has frustrated me too! I lost 4.4 at last night's meeting. Anyways here is WWWEW Cookie Edition, share your cookie recipes! Come share your lightened cookie recipes!
Mini Chocolate-Chip Cookies
2 Tbsp butter, softened
2 tsp canola oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup
1.Preheat oven to 375ºF.
2.In a medium bowl, cream butter, oil and brown sugar together. Add vanilla, salt and egg white, and mix together thoroughly.
3.Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.
4.Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving.
Makes 24 cookies
Serving Size-2 cookies at 1 Weight Watchers POINTS®-1
RR: I like to do activities with the kids during the day and here is one recipe I have had for awhile that I have been wanting to try. The kids loved making these. They are really easy to make and taste GREAT! I have not had a homemade chocolate chip cookie in 6 months and it was so good. Each cookie is about 3 bites. Totally worth the points or should I say POINT lol!
Wednesday, September 10, 2008
Cheesy Vegetable Soup
Makes 10 servings
2 lb of frozen veggies - your choice--California Medley is good
3 cans Fat-Free Chicken Broth
10 oz. Light Velveeta
Dump all ingredients except cheese in the pot and bring to a boil. Let simmer for 4-5 minutes. Add 10 oz of Light Velveeta in small pieces (to melt faster). When it's melted in, you're ready to eat.
SERVING SIZE: 1 cup
Note: Some people like one serving over a baked potato.
Monday, September 8, 2008
Spaghetti Casserole Bake, salad
Soup (Cheesy Vegetable) and Sandwiches, Yum Yum Muffins
Corn Dog Casserole, salad, Chips Ahoy Dessert
Breakfast Dinner, fruit
Pizza Cups, salad, Quick Zucchini Bread
Crockpot Cheesy Chicken Spaghetti, salad, Mini Chocolate Chip Cookies
Stovetop Meatloaf Muffins, green beans, mashed potatoes, rolls, Fat Free Rice Krispie Treats
Waffles, fruit, yogurt
Baked Sugar Doughnuts, fruit
Chocolate Chip Pancakes, fruit
Eggs, Biscuits, sausage links
Cereal, yogurt, fruit
BLT Sandwiches, fruit
Leftover Pasta Bake, salad
Sandwich and fruit
BLT Sandwich, fruit
Find What You can (hopefully leftovers)
FF Hot Dogs, tater tots, corn
Go here to see more plans.
Tuesday, September 2, 2008
Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
Nutrition Info:286 Cal., 5.7 g Fat, 2.7 g Fiber
Recipe From: halfmysize