brown rice w/ vegs, tofu, scrambled egg beaters
clementine
coffee w/ 1/2 and 1/2
'healthy' peanut butter cup [recipe below!]
1 rye bread w/ lite swiss, mustard, onion, spinach
cucumber sticks
1 serving kettle chips
1 serving edamame
6 homemade cheese crackers
2 ww toast w/ peanut butter, 1 wedge 'laughing cow' cheese
calories: 1800
water: 6 glasses
exercise: 50 min. upper/lower body stuff
4 miles treadmill
About those peanut butter cups: first line a 12-cup muffin tin with FOIL muffin liners. Melt 2 cups malt-sweetened chocolate chips with 3 tsps. oil in a double boiler.
Spoon a little of the melted chocolate in each muffin liner and and spoon a bit of the choc. up the sides about 1/2 way. Put the tin in the freezer for the choc. to firm up.
Now for the filling: Mix 1 cup of unsweetened peanut butter, 1/3 cup date sugar, and enough dry milk to make the mixture like cookie dough. Now top the frozen chocolate with a dollop of the peanut butter mixture.
Then remelt the remaining chocolate in the double boiler and top the peanut butter with it, spreading to the edges. Refreeze. These pop out of the foil paper liners very easily.
Of course, you can use regular chocolate chips and sugar instead of date sugar and all that! Could even make miniature ones too. I popped mine out of the liners and wrapped them individually in plastic and am storing them in the freezer, ready for emergencies. I'm going to console myself with one [at a time!] if the holiday stress gets to me, and it will!
E's Monday one in this thread. 
Amarantha2 , 12-21-2004 06:34 AM
w/5% cream
