Low Fat Pumpkin Apple Bread

Yummm .... here is a delicious bread to make for the holidays and it low fat too!  Enjoy!

Pumpkin-Apple Bread   -    10 servings @ 3 points each

2 cups all purpose flour
1/4 cup + 1 tsp. granulated sugar
1 tsp baking powder
1/2 cup baking soda
1/2 tea. salt
1/2 tsp. cinnamon
1/4 cup eg substitute
1 cup low fat buttermilk
1 medium apple
1/2 cup cooked pureed pumpkin (or canned pumpkin)
1 tsp confectioners sugar

Preheat oven 350 degrees. Spray a 9x5 loaf pan with nonstick cooking spray. Peel, core and grate apple. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. In a small bowl, beat egg, add buttermilk, apple and pumpkin. Add egg mixture to flour mixture. Mix until blended. Spoon into prepared pan and bake about 1 1/4 hours or until tooth pick inserted new center comes out clean. Cook for 10 minutes and turn out onto rack and ool. Dust with confectioners sugar.

Yum .... Pumpkin Bread

Pumpkin Bread
makes 6 servings @ 4 points each

• 4 slices of raisin bread 
• 1 1/3 cup powdered milk 
• 1/4 cup flour 
• 3 tsp pumpkin pie spice 
• 1 tsp cinnamon 
• 2 tsp baking soda 
• 2/3 cup brown sugar substitute 
• 1 cup crushed pineapple 
• 1 cup egg substitute
• 4 tsp oil 
• 1 tsp vanilla 
• 8 oz. pumpkin 

Crumble bread by hand or blender. Place bread and all other ingredients in large bowl and mix well with mixer. Spray 8 x 8 inch pan with nonstick cooking spray. Pour in batter and bake at 325 degrees for 40 - 45 min. Test center for doneness. Cool 5 - 10 minutes. Turn out on cake rack to finish cooling.

Holiday Entertainment Booklet .... Home Made Simple

I want to share some tips and inspirational ideas that I have received in a Holiday Entertaining Booklet, complete with time checkpoints and checklists. This is complements of Home Made Simple, a monthly newsletter I subscribe to.  You can print the pages out and fold it into a small booklet.  Anything to keep us organized and happy at this time of year.   Enjoy!!

Weight Challenge for the Holidays

With the holidays coming up, there will be many challenges to those of us who are TRYING to watch our weight and count those calories and points!!  Here are a few websites that may help you in your challenge:

• 16 Ways to Have a Healthy Holiday Season" http://bit.ly/HealthyHoliday 
• "Keep Your Motivation Going Strong": http://bit.ly/KeepYourMotivation 
• "Have a Holiday Game Plan": http://bit.ly/HaveAPlan 
• "Have a Holiday Game Plan: Thinkng About Putting It Off?" http://bit.ly/PlanPuttingOff

And here are a couple of recipes to help also:

PUMPKIN SPICE COOKIES
36 cookies @ 1 point each

1 box spice cake mix
1 can (16 oz) can pure pumpkin
36 pecan halves

Blend dry cake mix and pumpkin. Spoon by level tabls. onto an ungreased baking sheet. Press a peacon half into top of each cookie. 350 degrees 15 mins.

PUMPKIN MUFFINS
Makes 12 servings @ 1 pt each

2/3 cup powdered milk
1/3 tsp. baking soda
3/4 cup flour
5 pkgs. artificial sweetener
1 tsp pumpkin pie spice
1 egg substitute
1 cup canned pumpkin
1 tsp vanilla extract

Preheat oven 375 degrees. Mix all dry ingredients. Stir in eggs, pumpkin and vanilla. Pour evenly into 12 muffin tins sprayed with nonstick cooking spray. Bake for 12 minutes or until done.

CARROT FINGER FOOD

 Ingredients

* vegetable dip
* 4 long carrots
* 1 medium carrot
* softened cream cheese
* sliced-almond
* baby carrots

Instructions

1. To prepare them, just fill a serving bowl with your favorite
vegetable dip. Wash and peel 4 long carrots for fingers
and 1 medium carrot for a thumb.

2. With a paring knife (a parent's job), cut a flat, shallow notch
in the tip of each carrot. Then use a dab of dip or softened
cream cheese to glue a sliced-almond fingernail atop each notch.

3. Stick the fingers in the dip, as shown, and serve with
plenty of peeled baby carrots for dipping.

Resource: ~~ Disney Family Fun Halloween Recipes

Weight Watcher Recipes

Here are a few recipes my Weight Watcher leader shared with us. 

Apple-Carrot Slaw

Makes 6 servings (2/3 cup)
POINTS® value per serving: 2

1/2 cup reduced-fat mayonnaise
2 Tbsp apple-cider vinegar
2 Tbsp sugar
1/2 medium head red cabbage, shredded
2 cups shredded carrots
2 medium Granny Smith apples, cored and cut into matchstick strips
1/3 cup golden raisins

Stir the mayonnaise, vinegar, and sugar together in a large bowl until
well mixed. Stir in the cabbage, carrots, apples, and raisins. Let stand 15
minutes before serving. Serve at once or cover with plastic wrap and
refrigerate until ready to serve, up to 2 hours.

Recipe adapted from Weight Watchers Cookbook Comfort Classics©2009, Weight
Watchers International Inc. All Rights Reserved.


Bacon-Cheddar Mashed Potatoes
Makes 4 servings (1/2 cup each)
POINTS® value per serving: 3

1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup fat-free sour cream
2 Tbsp fat-free milk
1/8 tsp salt
1/8 tsp black pepper
1/3 cup shredded low-fat sharp cheddar
2 slices center-cut bacon, crisp cooked and coarsely crumbled
1 scallion, finely chopped

1.Place the potatoes in a medium saucepan with enough water to cover by 3
inches; bring to a boil. Reduce the heat and simmer until fork-tender, 20–25
minutes. Drain and return to the saucepan.
2.Add the sour cream, milk, salt, and pepper; mash with a potato masher
until the potatoes become creamy. Stir in the cheddar, bacon, and scallion.

Recipe adapted from Weight Watchers Cookbook Comfort Classics©2009, Weight
Watchers International Inc. All Rights Reserved.


Rosemary-Mustard Crusted Beef Roast
Makes 8 servings (3 slices each)
POINTS® value per serving: 4
2 Tbsp seasoned dried bread crumbs
2 Tbsp Dijon mustard
2 tsp chopped fresh rosemary
2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 (2-pound) boneless eye-round roast, trimmed

1.Preheat the oven to 400°F. Spray a small roasting pan with nonstick spray.
2.Combine the bread crumbs, mustard, rosemary, oil, salt, and pepper in a
small bowl. Rub the mixture over the top and sides of the beef. Place in the
pan and roast, uncovered, until an instant-read thermometer inserted in the
center of the roast registers 145°F for medium-rare, about 1 hour. Transfer
to a cutting board and let stand 10 minutes. Cut the roast into 24 slices.

Recipe adapted from Weight Watchers Cookbook Comfort Classics©2009, Weight
Watchers International Inc. All Rights Reserved.

Bacon Cheddar Mashed Potatoes

Here's a yummy potato recipe my Weight Watcher leader shared with the group:  Bon Appetite!!

Bacon-Cheddar Mashed Potatoes
Makes 4 servings (1/2 cup each)

POINTS® value per serving: 3

1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/2 cup fat-free sour cream
2 Tbsp fat-free milk
1/8 tsp salt

1/8 tsp black pepper

1/3 cup shredded low-fat sharp cheddar

2 slices center-cut bacon, crisp cooked and coarsely crumbled

1 scallion, finely chopped

1.Place the potatoes in a medium saucepan with enough water to cover by 3

inches; bring to a boil. Reduce the heat and simmer until fork-tender, 20–25

minutes. Drain and return to the saucepan.

2.Add the sour cream, milk, salt, and pepper; mash with a potato masher

until the potatoes become creamy. Stir in the cheddar, bacon, and scallion.


Recipe adapted from Weight Watchers Cookbook Comfort Classics©2009, Weight
Watchers International Inc. All Rights Reserved.

Chick Fil A .... Hungry Girl Style

The gal who started the Hungry Gal website with low cal recipes was on Rachel Ray one day last week.  She made a chicken sandwich that I tried last week.  It was really good, so I want to share it with you!

Crispy Chicken Sandwich
1/3 C Fiber One bran cereal (original)

dash each - salt, pepper, garlic powder & onion powder (or more to taste)

1/4 C fat-free liquid egg substitute (egg beaters, etc) NOTE - I used an egg as I didn't have substitute

3 oz. raw boneless skinless lean chicken breast

1 T fat-free mayo

1 small hamburger bun

2 slices tomato

2 hamburger dill pickle chips (or more!!)

1 leaf lettuce

Preheat oven 375 degrees.

Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency.  Season crumbs with as much salt, pepper, onion powder & garlic powder as you like & mix well.  Place crumbs in a small dish & egg substitute in another.

Sprinkle both sides of the chicken with a dash each of salt & pepper.  Then, coat chicken on both sides - first with egg substitute & then with seasoned crumbs.

Place chicken on baking sheet sprayed with non-stick spray.  Top chicken with a light mist of non-stick spray.

Bake for 10 minutes.

Flip chicken over & add another light mist o fnon-stick spray.  Cook for add'l 10-12 minutes until chicken is fully cooked & coating looks crispy.

Add condiments, as desired.

YUM!!

San Antonio at last

Ashley & I arrived in San Antonio (again) today. She had to at least sign in on post today. We drove around for 2 hours from the hospital to Fort Sam Houston back to the hospital & back to post trying to find the right place for her to sign in! The Army just doesn't make it easy!! Finally, we found out we had to go the Equestrian Center to the temporary building that was her command post!! She's signed up to take an introductory session Friday a.m. and then she will be following the Army scavenger hunt to get all checked in - which will probably take a couple of weeks! Then, she will get down to business being a doctor. We are staying at a Marriott and I can't wait to lay my head down on their fluffy pillows tonight. Tomorrow we plan to just chill out by the pool. After all, it will be 100 degrees tomorrow .... at least!!

Here's a yummy recipe for you:

Scrumptious Apple Dumpling Cake

INGREDIENTS
3 lbs. apples- peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/2 cup butter
1 1/2 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F and lightly grease a 9 x 13-inch baking dish.
Place sliced apples in layers at the bottom of the baking dish.
Mix together flour, sugar, baking powder and salt in a medium sized bowl. Stir in eggs and butter; then pack on top of the apples. Sprinkle with cinnamon (feel free to add more if desired).
Bake your cake in the preheated oven for 40 to 45 minutes, or until the topping is puffed and golden brown. Wait until cooled and cut into squares.

5 Tomato Salad

 

• 2  tablespoons olive oil or salad oil
• 2  tablespoons white wine vinegar
• 1  tablespoon thinly sliced green onion or snipped fresh chives
• 2  teaspoons snipped fresh basil or 1/2 teaspoon dried basil crushed
• 1  teaspoon sugar
• 1/2  teaspoon Dijon-style mustard
• 1/4  teaspoon salt
• 3  roma tomatoes, sliced
• 2  medium red tomatoes, sliced
• 1  medium yellow tomato, sliced
• 1/2  cup red cherry tomatoes, halved
• 1/2  cup yellow cherry tomatoes, halved
•   Spinach leaves
• 1/4  cup crumbled feta, Gorgonzola, or blue cheese (1 ounce) (optional)
•   Freshly ground black pepper

For dressing, in a screw-top jar, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt. Cover and shake well. Chill, if desired.

To serve, arrange tomatoes on a spinach-lined platter. Shake dressing well; drizzle atop tomatoes. If desired, sprinkle

From Better Homes & Gardens

Frozen Snickers Bar

I wanted to share this low-cal frozen dessert .... perfect for these hot summer days. I wish I could make this for my son. It was a family joke - we used to call him Snicker Boy! When I was pregnant, I craved snickers!! He liked snickers but his favorite candy bar was Butterfingers.

Frozen Snicker Bar

8 x 8 pan
1 lg. Fat Free light cool whip
1 - 8 oz. Fat Free vanilla Yogurt
1 Jello sugar Free Choc. pudding (dry)
1/3 cup reduced fat crunchy Peanut butter
1/3 cup grape nut cereal

Mix all ingredients together and freeze

Cut into 16 bars = 1 pt. or 8 bars - 2 pts.

Yum!!!

Fajitas

I made fajitas yesterday and they were so yummy AND so easy! I just have to share with you.

1 1/2-2 lb beef flank steak, cut into thin strips *
1 can (10 oz) Rotel
2 garlic cloves, minced
1 jalapeno pepper, seeded & chopped
1 T minced fresh cilantro or parsley
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 each medium sweet red pepper & green pepper, julienned
8-10 flour tortillas
Sour cream, salsa, shredded cheddar, optional

1. Place beef in slow cooker. In a bowl, combine everything else except the last 3 ingredients. Pour over beef. Cover & cook on low for 7-8 hours. Stir in red & green peppers**. Cook 1 hour longer or until beef & peppers are tender. Thicken juices if desired.
2. Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, cheese & salsa!

* I used a skirt steak & didn't cut it - just put the whole thing in the crock pot frozen & shredded it after cooking.

** Sonny doesn't like cooked green peppers (and I didn't have red peppers) so I threw them in at the end - while I was setting the table & fixing the drinks just to warm them up.

I didn't have fresh garlic - just used the minced in the bottle that I keep on hand.

Also didn't have fresh cilantro or parsley - used dried parsley.

It was really good & soooo easy!! Put it in the crock pot about 11; played all day and it was all ready when we were hungry around 7 pm!!

Red, White & Blueberry Smoothie

Here’s a yummy and patriotic treat!

INGREDIENTS
1 cup whipped cream
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 dash of lemon juice
Sugar, to taste
A few small, fresh strawberries, to garnish

INSTRUCTIONS

1. Mix together all ingredients in a blender and blend until desired thickness.
2. Wash fresh strawberries and slit at the bottom to use as garnish for individual glasses.

(from Home Made Simple)

Make some Ice Cream Cone Cupcakes

INGREDIENTS
1 box Devils Food Chocolate Cake Mix
1/4 cup oil (follow package instructions)
1 cup water (follow package instructions)
3 eggs (follow package instructions)
1 package flat-bottomed ice cream cones
Optional Toppings: chocolate cookie crumbles, sprinkles, chocolate chips
Consider Substituting: 1/3 cup room temperature brewed coffee for a robust, gourmet flavor.

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, milk, coffee, butter and vanilla extract. With an electric mixer, blend the ingredients on low speed just until incorporated.
3. Once mixed, beat the mixture on high speed for 2 minutes. Add the eggs, then beat on high speed for an additional 2 minutes.
4. Transfer the batter into a container with a pour spout (a liquid measuring cup, for example), then carefully pour the batter into each ice cream cone, filling each 2/3 of the way full.
5. Place the cones on a cookie sheet and bake for 18-20 minutes, or until an inserted toothpick comes out clean. Frost with Creamy Marshmallow Frosting (see recipe below) and decorate with your choice of toppings.

Creamy Marshmallow Frosting

INGREDIENTS
1/2 cup sugar
2 tablespoons water
1/2 teaspoon vanilla
2 egg whites
2 cups (one 7-ounce jar) marshmallow cream topping

INSTRUCTIONS

1. Boil 6-8 ounces of water in a medium-size saucepan. In a small heat-proof mixing bowl, combine the sugar, egg whites and water, then place the bowl on top of the saucepan to create a double boiler.
2. Use an electric mixer to whip the mixture until soft peaks form. Add the marshmallow cream and continue beating into stiff peaks. Remove from heat.
3. Blend in the vanilla extract on low speed. Use a spoon to frost your Ice Cream Cone Cupcakes.

Taste of Tuesday - Rainbow Cole Slaw

Makes 8 servings
Ingredients:

• 2 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice
• 2/3 cup reduced-calorie mayonnaise
• ½ tsp sugar
• ¼ tsp salt
• 1 small head red cabbage, shredded
• 1 small head green cabbage, shredded
• 2 carrots, peeled and shredded
• 1 yellow bell pepper, seeded and thinly sliced
• 1 small white onion, thinly sliced
• 1½ tsp celery seeds

Preparation

• In a small bowl, whisk the mustard and lemon juice.
• Whisk in the mayonnaise, then the sugar and salt.
• In a large serving bowl, mix the red cabbage, green cabbage, carrots, bell pepper, onion and celery seeds.
• Drizzle with the dressing.
• Toss to coat.

POINTS:   *2.5
PER SERVING: 123 Calories, 2 g Protein, 7 g Total Fat, 3 g Dietary Fiber, 13 g Carbohydrate, 260 mg Sodium

Happy Cinco de Mayo!!

Happy Cinco de Mayo! Enjoy this yummy margarita while celebrating the day.

Ingredients:

3/4 cup Sprite Zero (or any diet lemon-lime soda)

One shot (1.5 oz.) tequila

One serving (half a packet or 1/8th of a tub) sugar-free strawberry powdered drink mix (any variety, like Crystal Light Strawberry-Kiwi.

4 frozen unsweetened strawberries

2 tbsp. lime juice

1 cup crushed ice or 5 - 8 ice cubes

Optional Garnish: lime wedge

Directions: Place all ingredients in a blender. Blend until uniform and slushy. Pour into a nice glass and, if you like, garnish with a wedge of lime. Drink up!

MAKES 1 SERVING POINTS value 2

A regular margarita that you would get in a restaurant has about 350 calories and is 7 Weight Watcher points! The one above has 125 calories and is 2 Weight Watcher points. Enjoy!!

Weight Watcher Delights

Try these yummy Weight Watchers recipes!!

Frozen Fruit Salad
Makes 24 servings -2 points per serving

1 can sugar free, lite cherry pie mix
1 can fat free condnsed Eagle brand milk
1 20 oz. can crushed pineapple, undrained
1 medium fat free cool whip
Mix all together and freeze. Cut into 2" squares.

Angel Food Cupcakes - Crushed Pineapple
Makes 24 large muffins or 30 smaller ones 1 pt. per muffin

Use 1 box fat free angel food cake mix
Use 1 tall can crushed pineapple w/ juice
DON'T OVER STIR MIX*USE METAL SPOON AND GLASS BOWL
Try baking btwn 10-12 minutes at 350 degrees. (Make sure done in middle)
Can also use in 9 x 13 pan.
Bake at 350 degrees for 30 minutes.
Cut into 24 squares (2" size).
Can use 1 can of sugar-lite cherry pie filling instead of pineapple.

Happy St Patrick's Day

Happy St Patrick's Day to You!

Here's the card I sent to my Monday Mailer partner:

And here's a few Irish recipes you might want to fix today!

Corned-Beef Dinner, Irish Style
Ingredients :
3-4 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, minced
2 bay leaves
6 whole cloves
6 medium potatoes, pared
5 small carrots, pared
1 medium head of cabbage, cut in 6 wedges
Preparation :
Place corned beef in dutch oven, and barely cover with hot water; add onion, garlic, cloves, and bay leaves. Cover and simmer (do not let boil) 1 hour per pound of meat, or till fork tender. Remove meat from liquid; add potatoes and carrots. Cover; bring to boiling and cook 10 minutes. Then add cabbage wedges; continue cooking 20 minutes longer or till vegetables are done.

Spice Glaze:If you like, glaze the corned beef while vegetables cook. Spread fat side of meat lightly with prepared mustard. Then sprinkle with mixture of 1/4 cup brown sugar and 1/4 teaspoon ground cloves. Place in shallow pan. Bake in moderate oven 350 degrees 15 to 20 minutes or till nicely glazed.

Reuben Casserole

Ingredients :
3/4 cup cubed rye bread
2 (10 1/2 ounce) cans cream of mushroom soup
1 1/2 cups milk
1/2 cup finely chopped onions
3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped
1 1/2 teaspoons dry mustard
1 tablespoon granulated sugar
32 ounces sauerkraut, drained
2 medium baking potatoes, thinly sliced
2 cups shredded swiss cheese
2 tablespoons butter, melted

Preparation :

Heat oven to 250⁰. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside.
Increase oven temperature to 350⁰. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish. Place potatoes in single layer, slightly overlapping, over 'kraut. Spoon soup mixture over potatoes and top with cheese. In small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese. Cover and bake 50 minutes. Remove cover and bake 10 minutes more.

Chocolate Potato Candy

Ingredients :
4 cups powdered sugar
4 cups flaked coconut
1 1/2 tsp. vanilla
3/4 cup cold mashed potatoes (without added milk or butter)
1/2 salt
1 pound chocolate or candy coating

Preparation :

Combine sugar, potatoes, coconut, vanilla, and salt and mix well. Line a 9-inch pan with foil covered with a non-stick spray (or use butter or shortening on the foil). Spread the mixture evenly into the pan, cover and refrigerate overnight. Cut into rectangles. Cover and freeze. Melt the chocolate and dip the bars into the coating. Place on waxed paper to harden. Store in an airtight container.

Super Bowl "good for you" Munchies

Here are a couple of low-fat munchies for you to prepare for your Super Bowl watching party .... while you are cheering on my favorite team ..... GO STEELERS!


Ingredients:

1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park)
1 portion Pillsbury Reduced Fat Crescent roll dough

Directions: Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!

Popcorn Shrimp
3 oz. raw shrimp; peeled, deviened and cleaned
1/4 cup Egg Beaters, Original
1/2 cup Fiber One bran cereal
salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Pour Egg Beaters into a bowl. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour Fiber One crumbs into a plastic container that has an airtight lid (or into a plastic food storage bag). Add as much salt & pepper to Fiber One as you like. Next, prepare the shrimp by ensuring that they are as dry as possible (use a paper towel to soak up moisture). Place shrimp in dish with Egg Beaters and coat them thoroughly. Transfer shrimp to Fiber One container or bag and secure lid/ seal bag. Then shake until shrimp are well coated. Place shrimp on a baking dish sprayed with nonstick cooking spray. Cook shrimp for 15 – 20 minutes (flipping them about halfway through), until outsides are crispy. Let ‘em cool; then serve 'em alone, with ketchup or with some cocktail sauce. *3 Points!

Telling the Truth

Well, I went to the dreaded weigh-in today (for my monthly Weight Watchers).  It wasn't as bad as I thought it would be.  I did have to pay, BUT, I was only 1/2 pound over my allowed weight.  As a Lifetime member, I have to weigh in once a month. If I'm more than 2 pounds over my lifetime goal, I have to pay the weekly fee.  I had weighed on my scales at home and they were showing me to be 1 1/2 pounds over, so, for once, I was loving those scales at the meeting!!! 

Of course, after the weigh-in, I had a Soup Kitchen Volunteer meeting at .... Panera Bread!!  So, just decided to have lunch there while I was at it.  My sandwich selection was probably not recommended by WW (tomato-mozzarella panini) but I didn't get the chips and got an apple instead for my side!!! 

I had a few errands to run after the meeting and had plans on going to the "Y" - even had my work-out clothes with me.  Sonny & I had a Red Cross Volunteer meeting at 7 pm, so I'd decided to just stay in Mooresville till the meeting.  Best laid plans and all .... Sonny called me around 4 and said he was debating on going to the "Y" or going somewhere for a beer & appetizers.  You know, it doesn't take much to talk me into temptation!!  So, Beef O Brady's was our choice!!  I did have a salad for dinner though!  And they had our Steeler's on TV.  Today was media day in Tampa and the reporters were interviewing the different players, so I figured we made the right choice??!!!!

I found out today that someone (hi, Jackie!) actually made the Tropical Smoothies that I had in my blog a few days ago and she said they were very good.  So, thought I'd give you another good recipe to try that's also WW approved!   These are Yummy Muffins - really moist.  I make a batch & freeze them.  Good for a snack with a cup of tea or coffee!

• One Chocoate OR Carrot OR Spice Cake Mix
• One can Pumpkin (pumpkin - NOT pie filling)
• Mix all together.  The batter will be lumpy - that's ok.  Line muffin tin w/paper cupcake liners or spray w/Pam.  Fill the muffin cups & bake for 18 minutes at 350.
• If you use an 18 cup muffin tin, it is 2 points each; if you use a 12 cup tin, they are 3 points.

ENJOY!

Speaking of cupcakes, check out this cool blog about .... CUPCAKES!!