Glad to see you all here. I have been behavin' lately and if the WW scale says what my home scale says, tomorrow I will be a happy camper. I have been journalling since Wednesday. I had a slip and fall accident yesterday and bought a bag of those yummy PB cups. Damn if I didn't eat the whole bag!!! But that's ok. Progress, not Perfection! I even journalled them!
The scale looked good this morning, so we'll see what it says tomorrow. *fingers crossed*
Mary: Another 3# is great! Keep it up! * I don't eat the pumpkin seeds, I just make them and all of my guys love them. * I'm soooo glad the tornadoes missed you. When I was little one came across our front yard and lifted our orchard stand from by the road and turned it upside down on the driveway, all while mom and I watched from the living room window! YIKES! * That pie sounds great! I will put it on the list to try.
Cowgirl: Glad to have you aboard! 60# is wonderful! Don't worry about how long it takes as long as it's coming off. I have been down and back up again so often that my goal is to get some off and keep it off, no matter how long it takes me. I have been in a bit of a back-slide for about 6 weeks now after almost a year of maintaining the 50#'s I had lost. It was time for a wake up call and that's why I'm back here full time again. I can't make it without these wonderful people!
2cute: Good for you sending all of those left-overs to leftover heaven!!
That's the way to do it. * I'm sorry that I don't know much about low-carb. I guess most of my recipes don't help you much. I always thought carbs were potatoes, rice and pasta but apparently there is a whole lot more to it than that!!! I'm looking for veggie recipes for you, but even those have a good deal of carbs in them. What type of veggies do you like? Aren't you the one who didn't eat them at all some time back???* I had a lady some years ago that told me to boil the pumpkin seeds before you bake them. It makes the shell tender enough to eat, instead of having to peel the shells off. So I wash them and put them in a pot. Bring it to a boil and boil until all of the shells are a dark color. Then I spread them on a cookie sheet, cover with low sodium salt and bake at 250 degrees until the shells are light colored again. * Have fun on your drive. It's a beautiful day here too, but DH and oldest son are watching a movie on TV!! YUCK!! No one ever wants to do anything fun around here!!!
Andria: Glad you're back!! Your DH is right. You've been down for 5 weeks and when you've been accustomed to being on the go with the girls and exercising and working there's no way that you wouldn't have a weight-gain when you are sedentary for 5 weeks. Once you get back up and going, you'll have that weight off before you know it.
Tazmani: Welcome to you too! We are very glad to have you joining us. 45#'s is an excellent accomplishment!! * Whereabouts in Michigan are you from? Susie and I are both Michiganders. * I hope that you will be back often. We are
kind of a fun group and we love it when new people join us.
Well girls, it's Soup and Salad Sunday so here are my offerings. Mary said "What's for Breakfast?" So the first one I tried this morning for something different. It is from the WW site and just gives WW points, not nutrition info, sorry. It was different and the guys said I could make it again. So I guess it's a keeper.
The second is a veggie recipe 'cuz 2cute asked for one. I have not made this, but it is out of the December issue of Cooking Light
. It actually looks pretty good. I may add this to dinner tonight. I looked for something low carb and this has 5.8g. Is that low???
Scrambled Eggs and Cheese Pizza
1 Tbls. all-purpose flour
16 oz. frozen pizza crust dough, thawed
1 1/2 cups FF egg substitute
1/2 cup skim milk
1/2 cup low-fat shredded cheddar cheese
2 oz. ham, lean only, diced
1. Preheat oven to 375 degrees.
2. Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13" circle; lay dough on a baking sheet or stone. Build up the edges to make a crust and then prick the dough generously with the tines of a fork; bake until light brown, about 15 minutes.
3. While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg substitute and milk together in a large bowl; pour into skillet and scramble.
4. Placed scrambled eggs on the pizza crust and sprinkle with cheese and ham; bake until the cheese melts, about 5 minutes. Slice into 8 pieces and serve.
5 WW points per serving
Thinthinker Note: I used Pillsbury refrigerated Pizza dough in the tube, I'm sure it changed the nutrition info, but I didn't realize I had bought the wrong thing until I typed the recipe here. Oops!
Green Beans with Crushed Walnuts
1 1/4 pounds green beans, trimmed
2 teas. butter
2 Tbls. finely crushed walnuts
1/2 teas. salt
1/4 teas. freshly ground whole nutmeg
1. Place beans in a large saucepan of boiling water; cook 5 minutes. Drain
2. Heat butter in a large nonstick skillet over medium-high heat. Add walnuts; saute for 1 minute, stirring constantly. Add beans, salt and nutmeg; cook for 1 minute.
Yield: 6 servings (serving size 2/3 cup) * 1 WW point per serving
Nutrition Info: 52 calories, 3g fat, 1.8g protein, 5.8g carb, 2.8g fiber, 3mg chol, 0.9mg iron, 213mg sodium, 31mg calc.
Well girls, that's it for me today. You all have a wonderful day. I will talk to you soon. Love to all!
"Life loves to be taken by the lapel and be told; 'I am with you, kid. Let's go.' " - Maya Angelou