I am always looking for a sweet snack. This is one that comes in handy and is very easy to make.
2 Graham crackers full
4 Tbs Fat free cool whip
1. Break the graham crackers in half
2. Smooth 2 Tbs cool whip on cracker
3. Combine other cracker to make sandwich
4. Place in freezer for 30 min-1Hr to harden
5. Enjoy!
This great snack is only 4 pts. and definitely has a way of curbing the sweet tooth.
Graham Crackers(2 full crackers): 130 Cal. , 1 G Fiber, 3G Fat
Fatfree Cool Whip(2Tbs): 20 Cal. , 0G Fiber, 0G Fat
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Week (4)
Once again, John has had a very successful week of weight loss. He lost another 5 lbs this week, for a total of 25 lbs. It is with little joy that I report my 1 lbs of weight loss for the week. I started walking with Leslie Sansone this week, and I am thinking that was the reason for the 1 lb, since exercise usually causes a big of weight gain initially, because of increase in muscle mass. Hopefully, next week will bring better results. I leave you with another delicious, low-point recipe, although it's probably very high in sodium, being it is totally compiled of canned food. But it is very filling and doesn't take but about a cup to do you.
Dump 'n' Stir Chili
2 cans turkey chili, no beans
2 cans pinto beans, undrained
2 can diced tomatoes with green chilis
1 tbs chili powder
2 tsp minced onion
* I added a lot more seasoning--some garlic powder, paprika, and red pepper flakes and cooked it in the crockpot for a few hours. It's pretty good.
Dump 'n' Stir Chili
2 cans turkey chili, no beans
2 cans pinto beans, undrained
2 can diced tomatoes with green chilis
1 tbs chili powder
2 tsp minced onion
* I added a lot more seasoning--some garlic powder, paprika, and red pepper flakes and cooked it in the crockpot for a few hours. It's pretty good.
Week 3
Things are slowing down a bit. But that's OK. As long as they stay steady we'll be doing good. We each lost 2 lbs this week, bringing us to a total of 30 lbs combined--20 for John and 10 for mua.
We're learning some smart, healthy ways to substitute bad food with good food. For a nice little crunch in your salad or soup (instead of chips), use 1/2 cup of corn chex cereal. 1 point. Or goodness, have 1 cup, or 2. Here's a GREAT recipe we've had twice now, because it's SO good and filling, and only 5 points:
Chicken Veggie Quesadillas
Serves 12 from 6 cups filling
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped celery (from 4 stalks)
• 2 cloves garlic, minced
• 1 cup grated carrots (about 1 large)
• 4 cups cooked chicken, chopped or shredded
• 1 cup packed fresh spinach, chopped roughly
• 4 ounces spicy cheese (such as pepper jack)
• 6 burrito-size flour tortillas
• 3 teaspoons (or less) vegetable oil
Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Saut̩ until soft and beginning to brown. Add garlic and carrot and saut̩ another 1 Р2 minutes.
While vegetables are cooking, prepare chicken and place in a large bowl. Add spinach. Stir in hot vegetables. Add cheese and combine well. (May be prepared ahead to here, then refrigerated.)
Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.
Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.
NUTRITION ESTIMATE Per Serving: 239 Cal (35% from Fat); 19g Protein; 9g Tot Fat; 3g Sat Fat; 9g Carb; 4g Fiber; 208mg Sodium; 48mg Cholesterol, Weight Watchers 5 points
Note: I added some fresh mushrooms and sauteed them with the other veggies. Yum.
We're learning some smart, healthy ways to substitute bad food with good food. For a nice little crunch in your salad or soup (instead of chips), use 1/2 cup of corn chex cereal. 1 point. Or goodness, have 1 cup, or 2. Here's a GREAT recipe we've had twice now, because it's SO good and filling, and only 5 points:
Chicken Veggie Quesadillas
Serves 12 from 6 cups filling
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 2 cups)
• 2 cups chopped celery (from 4 stalks)
• 2 cloves garlic, minced
• 1 cup grated carrots (about 1 large)
• 4 cups cooked chicken, chopped or shredded
• 1 cup packed fresh spinach, chopped roughly
• 4 ounces spicy cheese (such as pepper jack)
• 6 burrito-size flour tortillas
• 3 teaspoons (or less) vegetable oil
Heat a large, deep skillet and add oil. When oil is hot, add onion and celery. Saut̩ until soft and beginning to brown. Add garlic and carrot and saut̩ another 1 Р2 minutes.
While vegetables are cooking, prepare chicken and place in a large bowl. Add spinach. Stir in hot vegetables. Add cheese and combine well. (May be prepared ahead to here, then refrigerated.)
Arrange 1 cup filling on half of each tortilla, spreading to the edge. Fold tortilla over filling and flatten firmly with your fingers.
Lightly wipe skillet clean with a paper towel. Heat on medium using 1 teaspoon oil, spread evenly, for every two quesadillas. Two at a time, heat quesadillas through until tortillas are lightly browned but still soft. Halve and serve immediately.
NUTRITION ESTIMATE Per Serving: 239 Cal (35% from Fat); 19g Protein; 9g Tot Fat; 3g Sat Fat; 9g Carb; 4g Fiber; 208mg Sodium; 48mg Cholesterol, Weight Watchers 5 points
Note: I added some fresh mushrooms and sauteed them with the other veggies. Yum.
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