Friday, November 28, 2008

New Stuff on My Other Blog

I have got a lot of new holiday related posts on my Honey, I Shrank Our Spending Blog. Check it out here. Lots of freebies, a free video from Santa, and a frugal gift idea!

Wednesday, November 26, 2008

Surviving Thanksgiving Tips

1. start with Veggies
2. see some of your plate between your food
3. don't skip breakfast and lunch to save all your points for dinner
4. wear fitted pants
5. skip what you eat all the time to make room for the things you don't always eat
6. have lots of 0 point drinks
7. stop, rest and access. give your body at least 2 minutes
8. have lighter options
9. scale back on the serving size to save on left overs (if your having 4 people for dinner don't make dinner for 10)
10. exercise, exercise, exercise!!

Thanksgiving Cheat Sheet
Turkey 2 oz = 2 points
Ham 2 oz = 2 points
Stuffing 1/2 cup = 4point
Winter squash 1 cup = 1 point
Cranberry sauce 1/4 cup = 2 points
mashed potatoes 1/2 cup = 2 points
brown gravy 1/4 cup = 2 points
sweet potato or yam 1 cup or 5" = 3 points
tossed salad 1 cup = 0 points
dinner roll 1 or 2 oz = 3 points
stuffed mushrooms 4 = 3 points
mixed nuts 1 oz = 4 points
wine 4 oz = 4 points
olives 10 small or 1 oz = 1 point
carrot and celery sticks UNLIMITED -0 points
pickles (sweet) 3 inches = 1 point
pickles (unsweetened) 1 cup or large = 0 points
whipped cream 1/4 cup = 1 point
pumpkin pie 1/8 = 9 points
apple pie 1/8 = 9 points
ice cream (regular) 1/2 cup = 4 points
coffee 1 cup = 0 points.

the following are core foods
winter squash
sweet potato or yams
tossed salad
carrot and celery sticks
pickles (unsweetened)

Monday, November 24, 2008

Pillsbury Crescent Roll Coupon and a Recipe!

I love Pillsbury Crescent Rolls and they even have them in reduced fat! Here is a new $1.00 coupon. Since it is Thanksgiving time, I have found these on sale in a lot of stores. Add a coupon to that sale and you have a better deal! You could have these with your Thanksgiving Dinner or you could try this yummy recipe!

3 oz. fat free cream cheese, softened
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
one half chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp skim milk
In a blender (or by hand) combine cream cheese, butter, salt, pepper, milk, onion. Blend. Pour mixture over chicken and stir. Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/2 cup mixture into center of each. Pull opposite corners of dough to center and seal. Place on ungreased cookie sheet and bake at 350 degrees for 20 minutes.

Serves 4

Calories: 235.5
Total Fat: 10.2 g
Dietary Fiber: 0.3 g

My Lighter Thanksgiving Dinner

This is the first year that I have spent Thanksgiving on Weight Watchers compare this menu to last years. Huge difference!

Turkey and Gravy
Mashed Potatoes
Reduced Fat Crescent Rolls
Cranberry Sauce

Green Bean Dressing Casserole
1 can French style green beans
1 box Stove Top Stuffing(don't add anything to it)
1 can 98% Fat Free Cream of Chicken Soup
Mix all ingredients and place in an 8 X 8 pan Cook in a 350 degree oven for 25 minutes.
9 Weight Watcher points for the whole pan.

Green Beans- I just use canned green beans and add a chopped onion and salt and pepper and bring to a boil and then lower the heat and cook for about 30 minutes.

Broccoli Casserole
2 (20 oz) bags frozen broccoli, thawed, cooked and drained
2 cups fat free sour cream
1 pkg. dry onion soup mix
3/4 cup fat free shredded cheddar cheese
1 can mushrooms, drained (optional)
Spray 1 quart casserole with non stick spray. Mix broccoli, sour cream and onion soup mix and mushrooms if you choose to use. Spread in pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
6 servings at 2 Weight Watchers points each

Traditional Sweet Potato Casserole
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
Cooking spray 2 cups miniature marshmallows Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Yield: 16 servings
CALORIES 186 FAT 5.5g FIBER 2.5g

Corn Fritter Casserole
3 Tbsp butter
3 egg whites
8 oz fat free cream cheese, softened
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1 box Jiffy Corn Muffin Mix
15 1/4 oz can sweet corn
15 1/4 oz cream-style corn
salt and pepper to taste
Preheat oven to 375. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper and salt, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until a wooden pick inserted in center comes out clean.
Serves 9 (2/3 cup each)
250 Calories, 8g Fat, 2g Fiber

Crustless Pumpkin Pie
1 (15 oz) can pumpkin
1 can evaporated skim milk (12 oz.)
2 egg whites
1/2 tsp salt
2 tsp pumpkin spice (1 tsp cinnamon, 1/2 ginger, 1/4 cloves)
1 tsp vanilla
2/3 cup Splenda or sugar to taste
Combine all and beat until smooth. Pour into pie plate. Bake 400 deg 15 minutes and then 325 for 45 or until a knife inserted comes out clean.
Top with a little fat free cool whip for even more of a treat.
Counts as a vegetable serving and high in fiber.
Makes 8 servings at 1 Weight Watchers Point Each

Fall Pumpkin Eclair Cake (compare to this)
Serves 9
1 small box FF SF instant cheesecake pudding made with 1 1/2 cups FF milk
1 small box FF SF instant butterscotch pudding made with 1 1/2 cups FF milk
½ cup canned pumpkin, NOT pumpkin pie mix
2 tsp pumpkin pie spice
1 sleeve FF saltines or you can use 24 Low-fat Graham Crackers
1 large (12 oz) container FF cool whip
Mix cheesecake flavor pudding with 1 ½ cups FF milk and ½ cup cool whip. Line 8" square pan with 1/3 of crackers. Add layer of pudding and another layer of crackers. Mix butterscotch pudding with milk, pumpkin, and spice. Spread on crackers then add final layer of crackers. Refrigerate 6 hours or more. Remove from refrigerator before serving and top pie with cool whip.

Menu Plan Monday November 24-30

Banana Bread Oatmeal, hot herbal tea
Apple Cinnamon Oatmeal, hot herbal tea (2 days)
Low fat waffles and fruit, hot herbal tea (2 days)
Omelets, fruit, hot herbal tea
Cinnamon French Toast, fruit, hot herbal tea


Wendy's Chili, Cornbread
Scrambled Eggs, Biscuits
Thanksgiving Leftovers
Pizza, salad

Some other things I will be making this week:
Egg Nog (A lighter version!)
Peanut Butter Fudge
Wendy's No Bake Peanut Butter Bars

Happy Thanksgiving!

Go here to see more plans.

My Progress

Well, I had no money to renew my Weight Watchers monthly pass this month, so I have been without a meeting for 2 weeks now. I really hope to get the money soon because Weight Watchers is like a support group for me. I have also heard rumors that there is a new Weight Watchers plan coming out next month and I do not want to miss that! I weight in this morning at 247.2! So, I am still doing okay without my meeting, but I like my meetings and miss them badly. It is just a really hard time of year for us right now. We have never really had the extra $40 a month for me to go, but we have always somehow found it because it was an important thing to me. But this month we just could not fit it in and with Christmas coming I really do not see it happening soon and that makes me sad. My Weight Watchers leader sent me an e-mail asking me where I was because I never miss, and told me I had come too far to quit. Well I am not quitting people I have come too far, I just am going to have to go it alone which scares me because I have really relied on my meetings as an accountability for me to check in. I'll keep you posted. But for right now you all are going to have to be my support system! I hope you will anyways. :)

My Winter Comfort Breakfast!

This is the breakfast I have been enjoying on these cold winter mornings. It just makes me all warm inside so I call it my comfort breakfast. Quaker Weight Control Banana Bread and Cinnamon Instant oatmeal. Here's what I do:
Banana Bread Oatmeal
I make 1 package as directed on the box and then I add a packet of Splenda and I cut up a banana and stir it in. So easy and yummy!!!
5 Weight Watcher Points
Apple Cinnamon Oatmeal
I make 1 package as directed on the box and then I add a packet of Splenda and I add several dashes of cinnamon and then add 1/2 cup applesauce and stir. So easy and yummy!
4 Weight Watcher Points
You can also get your $1.00 off any one box Quaker Oatmeal to save you some money!

Saturday, November 22, 2008

Impossible Pumpkin Pie

Impossible Pumpkin Pie
1 cup canned pumpkin
1/2 cup Bisquick Health Smart Reduced-Fat Baking Mix
1/2 cup Splenda
1 cup fat-free evaporated milk
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 cup Egg Beaters Frozen Egg Substitute, or 2 egg whites
Heat oven to 350. Spray 9 inch pie pan with Pam. Mix all ingredients together and pour into pan. Bake 35 to 40 minutes till knife comes out clean. Chill and serve with FF Cool Whip.
Serves 8 at 2 Weight Watchers Points each

Pumpkin Roll

Pumpkin Roll

1 Angel Food Cake Mix - the 1 Step
1 cup cold water
1 can (15oz) pumpkin
1 TB pumpkin pie spice

1 (8oz) FF Cream cheese
1 (3 oz) SF FF Cheesecake pudding mix
1 (8 oz) FF Cool Whip
Pumpkin pie spice to taste
Preheat oven to 350 degrees. Line a jelly roll pan with waxed paper. Spray lightly with Pam. Beat the cake mix and water together in a bowl for 2 or 3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake for 20 minutes or until the cake springs back when touched gently in the center. Let cool for 5 minutes. Put powdered sugar on a clean dish towel and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side (get more slices for less points). Let cool for 5 or 6 hours. Beat Cream cheese and slowly add Cool Whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up. I frosted the pumpkin roll with Cool Whip and a sprinkled with cinnamon. Very moist and doesn't taste low fat at all.
Master cook says 107 calories, trace fat, trace fiber
15 servings

Egg Nog

Egg Nog is my favorite drink of the season, but the points would kill me. So, here is a lighter version. Very Yummy!
Egg Nog
1 box sugar free, fat free vanilla pudding
6 cups fat free milk
1 teaspoon rum extract
1/4 teaspoon nutmeg
Combine pudding and 2 cups milk and mix well. Add the rest of the milk, the nutmeg, and the rum extract. Refrigerate overnight.
Total recipe is 14 Weight Watchers Points

Wednesday, November 19, 2008

Thanksgiving Dinner at Son's School

I went with my ds to his Thanksgiving dinner at school. I ate and it was so good, I still feel so full. I ate a few bits of everything. I felt guilty, but I had such a good time with my son, it made it all worth it! I am going to have to have a very light dinner as I have no idea how to count those points?

Watchin' What We Eat Wednesday Thanksgiving Edition

I somehow missed last week so we are going to do Thanksgiving this week. Thanks to all who continue to participate! Welcome to Watchin' What We Eat Wednesday! Next week is Soups Edition. Here you can find the upcoming themes so you can plan ahead. If you can't find a theme related recipe just post something don't feel bad. Sharing is what this meme is all about! To enter your recipe, just sign your name onto the Mr. Linky provided at the bottom and put your recipe title in parentheses, like this Lorie (Green Bean Casserole). Here's my recipe that I will be making this Thanksgiving!

Green Bean Casserole (It's more like a stuffing)
1 can French style green beans
1 box Stove Top Stuffing(don't add anything to it)
1 can 98% Fat Free Cream of Chicken Soup
Mix all ingredients and place in an 8 X 8 pan Cook in a 350 degree oven for 25 minutes.
9 Weight Watcher points for the whole pan.

Tuesday, November 18, 2008

Before I Eat

I think this is so funny! Anita Renfroe plays on Carrie Underwood's Before He Cheats.

Monday, November 10, 2008

Chicken Corn Chowder

2 cans FF chicken broth
1 cup each: carrots, celery, onions (diced)
2 cans cream-style corn
1 chicken breast (cooked & diced)
1 1/2 cups FF half & half
1/8 tsp pepper
salt to taste
1/3 cup instant potato flakes
1 tsp parsley flakes
Cook first 4 ingredients 20-25 minutes. Add all but half & half and simmer until hot. Add half & half and heat through.
Serving size: 1 cup

I made this last night and really liked it. I have never made a chowder before. My kids and dh really did not seem to like it as well as I did. I served it with cornbread.


I made this last night with my Chicken Corn Chowder, it was really good!

1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg
Mix dry ingredients in a medium bowl. Mix liquid ingredients in a small bowl. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.
Serves 6
Calories 99 Fat 1.7 Fiber 1.5
(Note: The recipe said this was Core, but since I have never done Core, I don't know.)

Wednesday, November 5, 2008

Watchin' What We Eat Wednesday

Welcome to Watchin' What We Eat Wednesday! This week is any recipe goes. Next week is Thanksgiving Edition. Here you can find the upcoming themes so you can plan ahead. If you can't find a theme related recipe just post something don't feel bad. Sharing is what this meme is all about! To enter your recipe, just sign your name onto the Mr. Linky provided at the bottom and put your recipe title in parentheses, like this Lorie (Pumpkin Smoothie). Here's my recipe!
Pumpkin Smoothie
1/2 cup canned pumpkin
3/4 cup skim milk
1/2 tsp cinnamon
dash nutmeg
1 TBS Splenda
2 tsp brown sugar
6 ice cubes
Combine all ingredients in blender and blend until smooth.
Yield: 1 serving= 105 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Sunday, November 2, 2008

Menu Plan Monday November 3rd-9th

Well, it's been awhile since I have planned my menu for the week. I know that planning is so important and could be one of the reasons I have not been doing as well lately! So, here I am back in full force to get back on the menu planning wagon! Fall is here so that means lots of great soups for me! Comfort food!

Oatmeal, fruit, hot herbal tea (3 days)
Low fat waffles and fruit, hot herbal tea (2 days)
Omelets, fruit, hot herbal tea
Scrambled Eggs, hot herbal tea
Tuna Salad with fruit
sandwich, fruit

Doritos Casserole, salad
Crockpot Potato Soup, Jiffy Cornbread
Easy 1 pt Chili, Cornbread
Pizza, salad
Scrambled eggs, sausage links, biscuits
Chicken Corn Chowder, garlic toast
Spaghetti Casserole Bake, salad

Mini Chocolate Chip Cookies (I'm making Chips Ahoy Dessert with them!)
Wendy's No Bake Peanut Butter Bars
Chex Party Mix
Fat Free Rice Krispie Treats
98% Fat Free Microwave Popcorn

Go here to see more plans.

Pumpkin Pudding

I made this for a potluck today(I doubled it) and it taste just like pumpkin pie! Yummy!

Pumpkin Pudding
1 small package sugar free vanilla instant pudding
1 cup canned pumpkin (not mix)
2 cups skim or 1% milk
2 tsp. pumpkin pie spice
1 tsp. vanilla
Blend instant pudding and pumpkin pie spice. Mix all ingredients together with a whisk. Divide into 4 equal servings. Chill.

2 Weight Watchers Points per serving

Easy 1 pt Chili

We had this for dinner last night and it was really good. I got it at my Weight Watchers meeting last week.

Easy 1 pt. Chili
1 lb lean ground beef
3 cans kidney beans
1 can diced tomatoes
taco season (season to your liking)
Cook onions and ground beef. Add all ingredients to crock pot and cook.
Note: I just cooked this on the stove. My family really liked it! I added chili ready diced tomatoes.