Weight Watchers goes on Vacation!

Okay, the trip is on! We left Denton bright and early on Saturday the 20^th—around 5:15 in the morning.  The drive across 380 to I-30 was uneventful.  I-30 through Arkansas is where the trip began to get interesting.  Somewhere just west of Malvern AR, the engine light on the van started blinking.  There would be a shudder and a blinking engine light.  We had just gotten some maintenance done prior to the trip, so this came as quite a surprise.  Our guy from the Hon-da Doctor found us a place in Malvern that would be able to hook the van up to a computer to determine the cause of the blinking light.   Lucky for us it turned out to be a random misfiring cylinder.  Translation? BAD GAS.  The remedy? Gas treatment from Auto Zone and a new tank of gas.  Just a few more episodes of shuddering and blinking and we were good to go.  For a few minutes there, I thought we’d be having a short trip to nowhere.

We stopped for the night in Mt. Juliet, TN.  The first two pictures below are the kids’ feeble attempts at being cute in the hotel.  Ok…so maybe the attempts weren’t feeble. They WERE downright cute.  We did stick to McDonalds for breakfasts for the kids.  I actually ate the fruit & yogurt parfaits which were 3 POINTS® without the granola pack, which only added another ½ to the parfait.  We stayed near a local grocery store, so we were able to have some more control over what we ate.  This particular store had a deli counter that custom-made Boar’s Head subs for you, while you waited.  Steve and I split one, and had a pretty filling dinner for 7 POINTS®

We got up early on Sunday morning to finish the drive into NC.  The roads were beautiful…I did some censoring though…you guys probably didn’t want to see a bunch of cars off in the ditches along I-26.  Quite frankly, I DIDN’T want to see that either.  I am a skittish passenger, and don’t like heights.  So…interesting trip through the Smokies and the Blue Ridge Mountains.  We missed the blizzard by 24 hours, but many weren’t so lucky.  If I could have ridden through those mountains on the floorboard of the van, I would have.  Yeesh!!!  The kids? Not a care in the world.  They had their DVDs and they were happy as pigs in mud!  We rolled into NC around 3:30pm on Sunday afternoon.  We were all pretty much SICK of being in the car!

Tuesday night, I met my friends at one of the local Gastropubs and enjoyed a nice dinner and some much needed catching up.  I was too late on arrival Sunday to hit the Weight Watchers meeting here, so I found one for Wednesday.  I went and weighed in and my old leader was still working that meeting, after 10+ years!  Thought that was a good sign. I realized that I didn’t have my normal ‘weigh in’ outfit with me, but I did have workout pants and a tank, so that would have to do, even though I could be up because of it.  Not only wasn’t I up, but I had actually come down 2.4 pounds.  That was WITH meeting my girlfriends for dinner, having a glass of wine, shrimp & grits for dinner and a taste of dessert. Not too bad.  I was able to show a loss while on the road traveling and enjoying myself.  Moderation ladies…moderation!

Wednesday I met another great friend for lunch.  This was the friend that I mentioned earlier, who was diagnosed with Stage III Non-Hodgkins Lymphoma.  She looked GREAT, and she said she feels great too.  They must have found a chemo cocktail that is working for her.  I am SO glad.  I had to see it for myself. 

Wendy and I had followed similar paths throughout our lives.  We both met our spouses on AOL back in the mid-‘90’s, when that NEVER happened.  We lived in South Florida together, while our fiancées at the time had been living in the Carolinas.  They moved from SC -  TX  for a period of time and came back to SC, while my path took me from FL to NC to TX and we are still there.  The other weird parallel was that we both reached our last straw and started back with Weight Watchers this last time about a month apart. August 2008 for me, and September 2008 for her.  She has managed to lose 35 pounds so far, and she looks INCREDIBLE! I am proud of my Wendy.  We ended up having lunch Jason’s Deli.  Did my research and found a Mediterranean Wrap for only 6 POINTS®. Not too bad!  They also have wonderful flatbread crackers on the salad bar for about 1 POINT® per flatbread. 

I think that I am doing a pretty good job of maintaining over the holidays!  Still spinning from my stellar weigh-in.  I have been wearing my pedometer and trying to get some activity in while enjoying being back in my old stomping grounds.

Photo 1: Adam at the hotel in Mt. Juliet, TN Photo 2: Morgan at the hotel in Mt. Juliet, TN Photo 3: I-81 heading from TN toward NC Photo 4: I-26 heading toward Asheville, NC Photo 5: My girls and I at The Liberty, on Tuesday 12/22/2009 Photo 6: My Wendy and me at Jason’s Deli on Wednesday 12/23/2009

At the time you receive this newsletter, I will not have attended a meeting yet, but I will get to one later on this week, probably Saturday.  I am looking forward to spending more time with family and friends.  I found this timely quote online today.  Thought it was cute, so I shared! I hope that all of you have a very happy holiday and an even better 2010.  Enjoy yourselves, and I will be back with you after vacation.

“In the old days, it was not called the Holiday Season; the Christians called it 'Christmas' and went to church;

the Jews called it 'Hanukkah' and went to synagogue;

the atheists went to parties and drank.

People passing each other on the street would say 'Merry Christmas!' or 'Happy Hanukka!' or (to the atheists) 'Look out for the wall!'” 

~Dave Barry

The attachment this week is called ‘Measure Your Success’.  This shows that the scale IS NOT the only measure of success.  Pictures, measurements and smaller sizes are all GREAT indicators of your success.  Give it a read!

GLUTEN FREE CORNER;

Still researching. Be back next week!!!

RECIPES

Festive Feta Spread

This dip is a favorite. It stays fresh in the refrigerator for up to five days so it's great for drop-in holiday guests

Yield: 16 servings at a POINTS® Value of 3 per serving

Prep: 15 Min| Cook: 0 Min

Ingredients:

 7 oz roasted red peppers, packed in water, drained    

 1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up    

 4 oz reduced-fat feta cheese, crumbled    

 1 large garlic clove(s), peeled    

 1/4 tsp black pepper, freshly ground    

 3 Tbsp dill, fresh, chopped    

 1/4 cup(s) dill, fresh, whole sprigs    

 10 1/2 oz baked low-fat tortilla chips    

Instructions:

Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.

Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.

To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.

Notes:

This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)

Put on your yarmulke...here comes Chanukah....and my cast of characters!

I am in the final countdown of the trip preparations for the NC vacation.  My goal is to still issue the newsletter while I am away.  It should be nice, issuing from a different location.  Already scouted out my meeting location—the one I used to attend when I lived there is still in the same spot!  My hope is at WORST to maintain over the time I am away, although I will take any loss that I can.  I just really need to buckle down and just track track track track……I am NOT losing my motivation, and I am not quitting.  I just wish that the fruits of my efforts would manifest themselves already.  Goes back to that patience thing.

Good thing though? I have my peeps. They love me and provide great support. This too shall pass! I will step over this pebble in the road. Our leader gave us each a pebble this week to use as an anchor.  We should never lose sight of the fact that most things are little things.  Sometimes I have a tendency to make mountains out of molehills (or in the case of the meeting: Pebbles!). I will put these ups/downs into perspective and let them go on by!

As many of you may know, Chanukah started last Friday night.  I wanted to do an easy but delicious dinner for the family.  I decided on a turkey meatloaf and some sweet potato latkes (I also tried to stay healthy too, if you noticed!). The meatloaf was based off a meeting room recipe (it’s below if you were wondering!) and the sweet potato latkes were adapted from a recipe in Women’s Health Magazine.

The meatloaf ended up being a huge hit.  The picky 9-year old ate three slices! We had one loaf left and we ended up eating that one last night. This dinner ranked high on the ‘make again’ scale.

As far as the sweet potato latkes? They seemed like a good idea at the time.  I found the recipe online and adapted it.  The mixture came together as I expected, but when I baked them, they sort of fell apart as I tried to flip them over. 

Just in case you haven’t met my clan yet, I’d like to introduce you.  Starting with photo 1, playing the part of  “The Picky 9 Year Old”, we have Morgan Nicole. Next to her, in the role we like to call “The Instigator”, we have Adam Hunter.  The next photo is of all of us.  My wonderful supportive hubby, Stephen, is on the far right.  The supporting role of “Stuffed Dog” is played by Bob (don’t ask…Adam named him!)…Oh yeah…the one in purple, kid wrangling? That’s me! A much happier face than it was 44 pounds ago!

The photo on the left was taken last night right before the kiddos tore into the nightly gift!  The photo on the right was taken in Fort Worth this past Saturday during a visit to my 93 year old Grandma Edna.  She really enjoys having the family around, even though she probably won’t remember that we were there! 

I had another less-than-stellar week this week, but am taking this in stride.  I was up, albeit ever so slightly.  We are talking a few ounces.  I know…this is getting old.  Last week for our 7-day challenge, we had to formulate a “Winning Outcome” and each day write a way that we will achieve this goal, or a reason why we want to reach the goal.

This is my “Winning Outcome”, which sort of goes along with the ‘Hold the Love Handles’ Challenge being held here at work:

WINNING OUTCOME:  “I want to either maintain my current weight or lose weight over the last two weeks of the year and to break my weight loss stagnancy.

• Monday: I need to refocus my efforts and evaluate my tracking
• Tuesday: Try switching calorie levels between morning and evening to see if that helps
• Wednesday: Continue on with the extra 10 minutes of activity each day
• Thursday: Why do this? BECAUSE I AM WORTH IT!
• Friday: Keep focusing on the big prize!
• Saturday: I want to do this for my health. Need to break through the plateau!
• Sunday: Try something Different

PERSEVERANCE is defined by Merriam-Webster as: Persisting in a state, enterprise, or undertaking in spite of counterinfluences, opposition or discouragement

Strategies

• Feedback NOT Failure (we all slip up. It’s okay!)
• Be realistic & patient (set realistic goals and be patient)
• Planning & preparing (this helps you get through the rough spots!)
• Keep a positivity journal (one thing you do right each day, as a motivating factor!)

The attachments this week are great!

1. Focus on Willpower – determination and effort are key factors in accomplishing your objectives!
2. Mustard: A Clever Cook’s Secret Weapon – learn how to use this wonderful condiment!
3. Naughty and Nice Holiday Foods – a nice eye-opening article courtesy of Coach Dwayne in the Fitness Center!

Loved the closing quote for today!

“Nobody trips over mountains.

It’s the small pebbles that cause us to stumble.

Pass all the pebbles in your path, and you will find you’ve crossed the mountain.” 

~Author Unknown

RECIPES

Chicken with Noodles and Vegetables in Ginger Broth

This light, fresh, flavorful soup is the perfect foil to heavy holiday fare.

Yield: 4 servings at a POINTS® Value of 7 per serving

Prep: 15 Min| Cook: 25 Min

Ingredients:

4 oz rice noodles

2 cups reduced sodium chicken broth

2 Tbsp reduced sodium soy sauce

2 Tbsp honey

4 quarter-size slices peeled fresh ginger

3 star anise pods

4 (5-oz) skinless, boneless chicken breasts, thinly sliced

1 medium yellow squash, halved lengthwise and sliced

4 oz snow peas, trimmed and halved

2 Tbsp chopped fresh cilantro

Directions:

Cook rice noodles according to package directions; drain. Meanwhile, combine broth, soy sauce, honey, ginger, and star anise in a large skillet; bring to boil. Reduce heat, cover , and simmer 5 minutes. Add chicken; return to simmer. Simmer, covered, for 10 minutes.  Add yellow squash and peas.  Cook until chicken is cooked through and vegetables are crisp-tender, 5 minutes longer. Remove and discard ginger and star anise. Divide noodles among 4 bowls. Top each with chicken breast and ¼ of stock mixture. Top with cilantro

Carrot-Parsnip Latkes

Latkes are savory pancakes that are a traditional Hanukkah treat.

Yield: 8 servings (2 latkes) at a POINTS® Value of 1 per serving

Prep: 20 Min| Cook: 50 Min

Ingredients:

¾ lb. carrots, peeled

¾ lb. parsnips, peeled

1 small onion, peeled

3 large egg whites, lightly beaten OR 1/3 cup fat-free egg substitute (such as Egg Beaters)

¼ cup all-purpose flour or plain dried bread crumbs

2 tsp chopped fresh thyme

¼ tsp salt

1/8 tsp coarsely ground black pepper

Directions:

Set a rack on a large baking sheet and place in the oven. Preheat the oven to 200°F. Coarsely grate the carrots, parsnips, and onion into a medium bowl; stir to combine. Add the egg whites, flour, thyme, salt and pepper; mix well.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Drop the mixture by ¼ cupfuls into the hot skillet to make 4 mounds. Press each mound into a 3-inch pancake. Cook until browned and cooked through, about 8 minutes per side. Transfer the latkes to the oven and keep warm. Repeat with the remaining mixture.

Yields 2 latkes per serving.

Meat Loaf Muffins

  

Yields: 12 “muffins” at a POINTS® Value of 3 each. If you make 16, they come to 2 POINTS® each

Ingredients:

1 ½ lbs extra lean ground beef

1 (6 oz) box stuffing mix (I used Stove Top low sodium chicken flavor)

½ cup egg substitute, OR 3 egg whites

1 cup fat free chicken broth

Directions:

Mix all and divide into muffin cups. Bake at 350 degrees for 30-40 minutes. Add ½ tsp ketchup to each during last 10 minutes of cook time.

Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)

The latkes....Before picture (I couldn't bear to take an 'after' picture. It was just TOO sad.)

Serving size: 4 latkes; yields 4 servings at 3 POINTS per serving

Ingredients:

1 1/2 pounds sweet potatoes, peeled

1 small onion

1/4 cup matzah meal, or unbleached white flour

1/2 teaspoon baking powder

1/3 cup egg substitute, or 3 egg whites

2 tablespoons finely chopped parsley

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

salt and pepper

spray oil or 2 tablespoons olive oil

Serve with:

non-fat or low-fat sour cream

applesauce

Instructions:

1. Place a couple of non-stick baking sheets in the oven and preheat to 450°F .

2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.

3. Transfer the grated vegetables to a mixing bowl and stir in the matzah meal, baking powder, egg substitute, parsley, cinnamon, nutmeg, and plenty of salt and pepper. (The latkes should be highly seasoned.)

4. Spray the hot baking sheets with oil (or drizzle the oil on it and spread with a wooden spoon) Spoon small mounds of potato mixture onto the baking sheet to form 2-1/2 inch pancakes, leaving 1 inch between each latke.

5. Bake-fry the latkes in the oven until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.)

6. Transfer to plates or a platter and serve at once with sour cream and/or applesauce.

Nutritional Information

Calories: 188

Protein: 4 g

Sodium: 177 mg

Total Carbohydrate: 34 g

Dietary Fiber: 4 g

Sugar: 8 g

Total Fat: 5 g

Saturated Fat:1 g

Monounsaturated Fat: 3 g

Polyunsaturated Fat: 1 g

Vitamin A1955 IU; Vitamin B1- Thiamin0 mg; Vitamin B2 - Riboflavin0 mg; Vitamin B3 - Niacin0 mg; Vitamin B60 mg; Vitamin B120 mcg; Folate5 mcg; Vitamin C19 mg; Vitamin E1 IU; Iron1 mg; Calcium47 mg; Phosphorus22 mg; Potassium403 mg;

ATTACHMENTS:

 

Stressed. "Desserts" spelled backwards!

My family and I are going back to NC on the 19^th to celebrate the holidays with my husband’s family.  I haven’t been back in NC since July of 2008, which was just about a month before I got sick of it all and went back to Weight Watchers.  They have seen pictures of me at different spots along the journey, but haven’t actually seen me in quite awhile.  It will be interesting to see what they think.

I never like to leave a cluttered house when I go away.  To me, it makes things easier to leave a clean house and come home to a clean house.  That being said, I went into a cleaning frenzy, cleaning out the three junk drawers in my dresser.  I started out with one, and somehow through the miracle of science, it spread to three.  Still trying to figure that out. Anyhoooo…..

I was going through and sorting things between keepers and trash, and came across a green plastic straw.  Instinctively, I was going to throw it away. I quickly stopped myself when I remembered why I kept it in the first place. I had attended a Weight Watchers meeting up in Denton back over the summer, and the topic was “The Last Straw” and Kristin, the leader over there, asked some of us to pick a straw and to talk about just what it was that brought us in the door to Weight Watchers this last time. Our “last straw”, if you will.  Most of you all have been with me and my ramblings since the beginning, so you know my story.  If you aren’t familiar, it’s below:

Weight has been an ongoing battle for as long as I can remember.  While I was able to maintain during my school years, the struggle really began when I entered the work force.  I was heavy throughout my 30’s and for the first year of my 40’s.  I managed to lose around 40 pounds in the mid-90’s, but eventually gained it back plus an additional 50 pounds.  I didn’t have much self confidence and lacked the energy or desire to do any physical activity.   


Last summer I was looking at some pictures taken of myself while on vacation, and I was shocked at what I saw in those photos.  I didn’t recognize myself.  At that point, I hit my limit.  I decided that I needed to do something, and I went back to Weight Watchers, but this time with a new attitude and determination that I hadn’t experienced before.  


I went back to Weight Watchers because I knew that this was a plan that worked.  I told myself that this was the LAST time I was joining, and that I would make Lifetime.  I didn’t set any unrealistic goals for myself.  I took baby steps.  My first goal was to attend the meetings; my next was to keep a food journal; then to reach my 5% goal; and finally, most importantly, to start strength training, exercising, and just being more active.  I achieved these goals by telling myself that I am worth it, and by enlisting the help and support of my family, friends, and trainers at the gym. 


To date, I have lost over 35 pounds and 36 inches with Weight Watchers.  My cholesterol dropped 56 points, my triglycerides decreased 90+ points, and my sugar and blood pressure are normal for the first time in 5 years.  I feel and look better than I did in my 30’s.  I have so much more energy and am now able to keep up with my toddler and my 9-year old! 


I have become an inspiration to my co-workers and friends because of my determination.  I issue a weekly newsletter documenting my progress to hopefully motivate others to make healthy changes to their lifestyles!  I keep my eye on the prize and maintain a positive attitude toward my weight loss journey and, at the prompting of my own leader, I am considering becoming a Weight Watchers leader after reaching my final goal!

Finding the straw was a very poignant moment for me, as it reaffirmed my reasons for coming back to Weight Watchers this time around. After I got the drawers organized, I put the straw in my Weight Watchers drawer and pulled out my 10% key ring and held it and reflected on the many successes I’ve had during my journey.  I realized that the good far outweighed the bad and that even though I have been up and down over the last few months, I am still well on my way to reaching Lifetime.  I have gone from a women’s size 22 to a loose misses 14 so far.  Definitely going in the right direction.  My little cleaning frenzy has actually served to help me refocus and to strive even harder to reach my goals.

Then I got on the scale this morning and was down 2 pounds. Only 2 pounds in the red. A move in the right direction! Yippeeee!!!!

The meeting this week talked about the ‘s’ factor, or stress.  Did you know that stressed spelled backwards is DESSERTS? Hmmmmm…..think about that one.

• Stress breeds stress
• Stress can cause overeating & therefore weight gain
• Stress can sap our energy and distract us
• Dealing with stress is a key skill

I attached an article recently about distressing your holidays, but due to its timeliness this week, I am attaching again! There are also two dealing with holiday parties and for you Jewish folks out there, some Hanukkah helpers!

“Stress is the trash of modern life-we all generate it,

but if you don’t dispose of it properly, it will pile up and

overtake your life.” 

~Danzae Pace

RECIPES:

Pie Baby! (A low POINT® Hungry Girl Alternative to the McDonalds Baked Hot Apple Pie!)

Not only are these pockets of hot, gooey fruit delicious and guilt-free, but they're also GREAT pre-portioned desserts for holiday get-togethers. YUM!

Yield: 6 servings at a POINTS® Value of 2 per serving

Ingredients:

1 tbsp. Splenda No Calorie Sweetener (granulated)

1 tbsp. granulated sugar

2 tsp. cornstarch

1 tsp. cinnamon

1/4 tsp. vanilla extract

1/8 tsp. salt

3 cups peeled and chopped apples (preferably Fuji)

6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)

18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)

Directions:

Preheat oven to 350 degrees.

In a medium unheated pot, combine Splenda, sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat on the stove and, stirring frequently, cook for 7 - 10 minutes, until apples are softened.

Remove the pot from heat and very lightly mash the apples in the pot with a potato masher or a spatula. (You don't want applesauce. It should remain chunky.) Return to low heat on the stove, and cook for 1 - 2 additional minutes, stirring often, until the mixture is thick and gooey. Remove from heat and set aside. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Lay two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling a long the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Spray the top of each pocket with 3 sprays of butter. Repeat this process twice with remaining wrappers and filling, leaving you with 6 pie-lets.

Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to cool for 5 minutes before digging in!

Nutrition Information: Serving Size: 1 pie-let, Calories: 103; Fat: 0.5g; Sodium: 156mg; Carbs: 23g; Fiber: 1.25g; Sugars: 8g; Protein: 2g

Chocolate Haystacks

This recipe was up on the meeting room board on Monday.  I see this each year around this time.  This is a great low calorie alternative to the version made with chow mein noodles!

Yield: 24 servings (1 haystack) at a POINTS® Value of 1 per serving

Ingredients:

8 1/8 ounces general mills Fiber One cereal (one sleeve)

12 ounces semi-sweet chocolate chips (or your choice of flavors if semi-sweet isn’t your bag!)

Directions:

Melt chocolate over low heat. Stir in cereal until well blended. Once well blended, use a tablespoon to scoop out 24 mounds onto a cookie sheet lined with wax paper.   Refrigerate until set (about 1/2 hour). Alternatively, you can freeze portions until ready to eat.

Nutrition information: Calories: 86; Fat: 4.5g; Saturated Fat: 2.5g; Monounsaturated Fat: 1.5; Polyunsaturated Fat: 0.3g; Cholesterol: 0g; Sodium: 42mg; Potassium: 126 mg; Carbohydrate: 16.8g; Fiber: 5.5g; Sugar: 7.7g; Protein: 1.4g; Vitamin B6: 8%; Vitamin B12: 8%; Vitamin C: 3%; Calcium: 3%; Iron: 10%

Crackle Spice Drops (this recipe was to go in the holiday bash attachment, but I couldn’t get this one to PDF properly!)

These delicious cookies are moist and tender with a hint of spice – great for a snack or holiday party

Yield: 36 servings at a POINTS® Value of 1 per serving (Serving size is 1 cookie)

Ingredients:

 1/2 cup(s) reduced-calorie margarine, soft    

 1/2 cup(s) unpacked brown sugar    

  1 large egg(s)    

 1 Tbsp vanilla extract    

 2 cup(s) all-purpose flour    

 1/2 tsp baking soda    

 1/4 tsp table salt    

 1 Tbsp pumpkin pie spice    

 1/4 cup(s) powdered sugar    

Instructions:

Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Roll rounded teaspoonfuls of dough into powdered sugar to coat. Place onto baking sheet. Bake until golden, about 7 to 8 minutes. Yields 1 cookie per serving.

Leftover Stuffing Frittata

Adapted from the recipe by Robin Miller of Foodnetwork.com

I stumbled across this one after Thanksgiving when trying to figure out inventive uses for leftover stuffing.  This recipe sounds weird, but I thought “bread pudding” and it made more sense.  This made for a nice lighter dinner, and it tasted great!

Yield: 4 GENEROUS servings at a POINTS® Value of 5 per serving

Ingredients:

Cooking spray

2 to 3 cups leftover stuffing (I calculated points using 2 cups)

1 cup shredded Cheddar (regular or reduced-fat)

2 cups Egg Beaters (takes the place of eggs, egg whites and milk in the original recipe)

1/2 teaspoon mustard powder

1/4 teaspoon ground nutmeg

2 tablespoons grated Parmesan

Salt and pepper

1 tablespoon chopped fresh parsley leaves

Instructions:

Preheat broiler.

Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.

In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.

Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.

Sonya’s 1 POINT® Baked Tortilla Chips

Take corn tortillas (she uses Mission Extra Thin w/80 calories for 2 tortillas…these come out to 1 point for the two of them). Spray with cooking spray and sprinkle with seasoning. She likes garlic salt, but have fun with it! Cut into wedges. Bake in a 350 degree oven for about 12 minutes (rotating pan ½ way through cooking time) or until golden and crunchy. She takes these with her when she goes out for Mexican food. It’s a guilt-free way to enjoy chips and salsa!

Serving size is 2 tortillas, wedged at a POINTS® Value of 1

Thanks Sonya!!!!!!