30 day challange

30 day challenge

oct. 23- nov. 23

Purpose:

refresh me/ balance me

Reasons:

1. get back on track

2. lose 8 pounds

How:

1. Eat healthy/whole foods

reduce pre-made/prepackage foods

lower salt & sugar intake

2. Drink water

8- 8oz

3. Exercise

3x a week

elliptical, Wii, DVD's

change up routine to stick with it

4. bring my lunch to work every day

5. allow myself treats

I don't believe in never ever having something again

everything in moderation

why:

i am the happiest that I have EVER been.

I am taking control of me.

I recognize that I am when I feel calm I do so much better in other aspects of my life.

i admit I like to be in control

i know that i can't control everything and i am OK with that

i also know that i can help keep things in control

i am in control of my finances

i am in control of my home

i am in control of loving me

i am in control of my happiness

i know that ANY day I can lose control

but

i can be prepared if that happens

I will be using the weight watchers points program.

I try to update everyday on how it is going, my thoughts, tips

I only will weigh in weekly and I will share my progress

Honey & Coconut Oatmeal cookies

Honey & Coconut Oatmeal Cookies (22 cookies, 1 pt per cookie)

Ingredients
3 Tbsp margarine-like spread, approximately 40% fat, room temperature
1/4 cup SPLENDA® Brown Sugar Blend
1/4 cup honey
1 egg
1 Tbsp water
1/2 cup whole wheat flour
1 and 1/2 cups Rolled Oats
1/2 tsp table salt
1 1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/2 cup sweetened coconut flakes
Instructions
1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray.2. Using a mixer with the paddle attachment, mix together the butter, brown sugar blend, honey, egg and water thoroughly.3. Mix together dry ingredients and then add to the wet. Mix together. Stir in coconut.4. Drop by spoonful onto prepared cookie sheet. Bake for 15-17 minutes until brown. Cool on wire rack.

Please Cheese me!

Recipe from Hungry Girl. This is right up my ally!! I love mac-n-cheese but I don't like all the calories. This recipe caught my eye for many reasons: 1. it's mac-n-cheese 2. pasta 3. laughing cow cheese (I love it) 4. veggies.

Ingredients:

6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce

2 cups uncooked whole wheat blend rotini pasta

3 wedges The Laughing Cow Light Original Swiss cheese

Optional: salt and black pepper, to taste

Directions:

Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper.

Enjoy!

MAKES 4 SERVINGS

Serving Size: 1 cup Calories: 202 Fat: 4.5g Sodium: 825mg Carbs: 36g Fiber: 5g Sugars: 6g Protein: 8.5g
POINTS® value 4*

No pudge!! Fudge Brownies

I couldn't believe my eyes... I have been trying all kinds of new things and thought why not??? I wasn't sure how they would be or if I could pass them off as a good brownie. But here goes:

Combine brownie mix and 2/3 cup of vanilla non-fat yogurt together. If you don't have vanilla yogurt use plain with a tsp of vanilla. Mix will be thick.

Grease 8x8 pan (I didn't have an 8x8 so I used a smaller rectangular pan). Bake @ 350 for 20 minutes.

Over course I didn't take a picture of them baked. They were nice and chewy in the center and crispy on the edges (which I love). I had my friend try them that is a chocolate lover he loved them. When I told him they are good for you he was shocked.

I purchased the fudge and a mint flavor I have tried the fudge and I would make it again. I found these at the Christmas Tree Shop I looked at the web site and I don't show any local store's that carry it all the time in my area but you can order them online.

Crispy Peanut Butter Squares

Crispy Peanut Butter Square

3 Tbsp light butter1 spray(s) cooking spray
4 cup(s) Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 cup(s) reduced-fat peanut butter
6 cup(s) crispy rice cereal, such as Rice Krispies


Melt butter in a large saucepan coated with cooking spray over medium-low heat.

Add marshmallows, stirring until melted

Add peanut butter and cook until melted. Remove from heat.

Immediately add rice cereal; stir until cereal is coated. Press mixture into a 13 x 9-inch pan coated with cooking spray.

Cool completely. Store in an airtight container. Yield: 18 servings (serving size: 1 square). Enjoy!

Peanut butter adds a creamy, nutty twist to an old favorite!!! I eat a morning snack everyday which consists of a granola bar. I haven't found one that is not to sweet!!!! So, I found this recipe and will make it this week and let you know how it goes.

Love this new treat! I enjoy the peanut butter and the crunchy cereal!

Servings: 18
Prep time: 6 mins
Cooking time: 4 mins

If following WW= 2pts

Beef, Blue Cheese & Spinach Quesadillas

Though not traditional, the combination of blue cheese and spicy beef adds a fabulous flavor to these quesadillas!!!

Servings: 8
Prep time: 12 minutes
Cook time: 16 Minutes

Ingredients:

1/3 cup cooked lean ground beef
2 TBSP toca sauce
4 large burrito-size wheat flour tortilla
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

Directions:

In a small bowl, stir together beef and taco sauce.

Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half the cheese, spinach and red pepper flakes; top each with a remaining tortilla.

Set a large, heavy nonstick skillet over med-high heat. Place one quesadilla in skillet and cook until brown spots form on the bottom of tortilla, about 3-4 minutes; flip and cook until brown spots again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.

Cut each quesadilla into 8 wedges ans serve. Yields 2 wedges per serving.

If following Weight Watchers= 2 pts!!!

We both enjoyed the quesadilla's. I made them for lunch on Saturday I did make some changes. I only made one and split it with Carl. I used all the meat for one and only 1/2 of the blue cheese. Carl thought it would be great with chicken, franks red hot and blue cheese!! What a great idea! I think we will try that later this week. I was worried about the whole wheat tortilla but you couldn't notice!

***So you know me not a BLOG expert (yet) I had great pictures.... I deleted them on my computer before I posted them!!!! Silly me***