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

Beef Stuffed Peppers

Beef Stuffed Peppers
6 medium green peppers
1 pound lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (8 oz) can tomato sauce
1 (8 3/4 oz) can whole kernel corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 cup (2 oz) 2% shredded cheddar cheese
Cut off tops of green peppers, remove centers and discard. Cook peppers in boiling water for 5 minutes, drain peppers, and set aside.
cook ground beef, onion, and garlic in large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce, and next three ingredients. Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees F for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.
Yeilds: 6 servings
4 Weight Watcher Points per serving
Note: you can also add cooked rice to your meat mixure, but be sure to add those points.

I am losing again!

I went to my meeting on Tuesday. I had tracked all week. (Something I had not been doing well.) I went on a small vacation this weekend and ate a little more than I usually do, but I also got a lot of walking in too. When I got home I wanted to weigh myself. My scale was broke! So, I waited until my meeting thinking I gained again or maintained. Well, I lost 1 pound, not a lot but I am getting back in the right direction!

This week we talked about fruits and vegetables. I learned that a lot of them have specific benefits to our health. This week we are taking a challenge to eat more fruits and vegetables and specifically to eat three different color fruits or vegetables. We have a chart to write this down on to bring back.

I know that tracking and getting more serious about my points is why I was able to lose weight this past week. I think when you have a lot of weight to lose like I do, it is really harder to stick to it. I know though that it is a lifestyle change, but it is easy to slip back into old habits and let yourself go wild.

Yesterday was an easy but hard day for me. I ate a lot of filling foods and stayed full most of the day and was still full after dinner when I had 19 points left! I get 32 points which is a lot to start with. Here's my food log to give you an idea of what I am talking about:

Wednesday July 8
Breakfast
1/2 cup egg beaters- 1 point (FF)
1/4 cup onions- 0 points(FF)
1/4 cup mushrooms- 0 points(FF)
1 Weight Watchers Cheese Single- 1 point
1 Light English Muffin- 1 point
1 cup strawberries- 0 points(FF)

Lunch
1 cup lettuce- 0 points(FF)
1/2 cucumber- 0 points(FF)
1 Tablespoon RF Parmesan Cheese- 0 points
1 small tomato- 0 points(FF)
1/4 cup onions- 0 points(FF)
2 tablespoons RF Ranch Dressing- 2 points
1 cup grapes- 1 point(FF)

Snack
5 cups fat free popcorn- 1 point

Dinner
Beef Stuffed Pepper- 4 points(FF)
1 cup lettuce- o points(FF)
1/4 cup onions- 0 points(FF)
1/2 cucumber- 0 points(FF)
1 tablespoon RF Parmesan Cheese- 0 points

Snack
Orange Cream Smoothie with 1 cup skim milk- 3 points(FF)
5 cups fat free Popcorn and 2 teaspoons canola oil- 4 points
Banana- 2 points(FF)
Weight Watchers Ice Cream Sandwich- 2 points
3/4 cup Cereal- 2 points
1 cup skim milk-2 points(FF)
4 pieces candy- 4 points
Total Points- 32 used
Fruits and veggies- 9
Milk- 4
Liquids- 8 cups
Oils- 2
Lean Protein-2
Vitamin- check

Notes: I packed my lunch to eat somewhere else, but next time I do a salad I plan to add some meat to it to add points earlier in the day. Maybe eat a snack between breakfast and lunch. The funny thing was that I ate so many filling foods that I really felt full all day.

Menu Plan Monday-July 6-12

Here's my plan for the week:

Dinner:

Monday-Crispy Chicken Drumsticks, green beans, rolls

Tuesday- Taco Junk, salad, Caramel Apple Salad

Wednesday- Beef Stuffed Peppers

Thursday- Chili Mac Crockpot, corn on the cob

Friday- Pizza, salad

Saturday- Weekday Lasagna, salad, garlic toast

Sunday- Mexican Rice Casserole

Lunch:

Monday-Wednesday- Kids eat at Library Summer Reading Program

Thursday- Sandwiches

Friday- Leftovers

Saturday-Leftovers

Sunday- Fat Free Hot Dogs, Baked Doritos

Breakfast:

Monday- Omelets, fruit, hot herbal tea

Tuesday- Omelets, fruit, hot herbal tea

Wednesday-Low fat waffles and fruit, hot herbal tea

Thursday- Cinnamon French Toast, fruit

Friday- Cereal, fruit

Saturday-Blueberry Pancakes, fruit

Sunday- Cereal, fruit

Snacks and desserts- Chex Party Mix, Mississippi Mud Cake, Fat Free Rice Krispie Treats, Pistachio Dream Cake, Cotton Candy Angel Food Cake

Go here to see more plans.

Taco Junk

I made this last night before going to my Weight Watchers meeting. The kids and dh loved it. My oldest will not eat corn, but he ate it like this! This will become a regular!

Taco Junk
1 lb lean beef
1 can diced tomatoes
1 can pinto beans, drained
1 can corn, drained
16 oz salsa
1 pkg. Ranch dressing mix
1 pkg reduced sodium taco seasoning mix
Brown beef and drain grease. Add all ingredients to crockpot and cook on low for 5-6 hours.
Serving size is 1/2 cup at 1 point each.

Note: Serve with lettuce, reduced fat cheese, sour cream and tortillas. Also good over rice or used as a filling in tacos or tortillas.