Thanks for the encouragement, Sil. It really helps keep me on track. Yesterday I managed to stick to my plan so making a mark on the wall for that.

Just trying to get through one day at a time. You sure showed a lot more will power than I seem to have. Not sure I could have resisted a chocolate dipped cone.
Today so far:
1 slice multigrain toast
1 oz low fat mozzarella cheese
2 slices turkey bacon
4 oz V8 juice.
Planned for Lunch
Leftover ground beef patty
Mixed veggie salad
Olive oil, balsamic vinegar dressing (good with just a bit of art. sweetener and a dab of grainy Dijon mustard)
Planned for Dinner
Leftover cooked chicken breast
Baked eggplant/tomato/onion with mozza cheese
I will be making a sort of cheesecake using recipe found on the Prevention SBD forum. Basically just ricotta, eggs and flavorings baked in a spring form pan. Man, it sure would be yummy with some luscious whipped cream (a la Atkins)
Generally, I prefer cottage cheese to ricotta as well. It has a softer texture. I have tried several flavorings such as a half tsp of sugar free jello stirred into the cheese or a tsp of sugar free chocolate pudding. It does make a filling snack.