Wednesday, August 25, 2010
I stepped on the scale this morning and I have lost 1.5 pounds in about 1 week. Woo Hoo! Little victories as I call them. :) Also, I tried this awesome snack yesterday with Wasa Crackers and Laughing Cow Cheese spread...sooo yummy and only 4 points for 4 crackers and 2 things of spreadable cheese!
I am still hungry after school... I need to find some quick and easy snack ideas this weekend to tie me over until dinner.
My school picture this year is awful! I can tell I have gained tons of weight especially in my face. Hopefully I can change that for next year's picture!
Tuesday, August 24, 2010
Check out this awesome recipe from Weight Watchers. I made these muffins the other day and they were delicious!! I only had fresh strawberries on hand so I made strawberry muffins instead of blueberry but they were sooo good! Only 4 points and they were HUGE!!
POINTS® Value: 4
Preparation Time: 14 min
Cooking Time: 35 min
Level of Difficulty: Moderate
These muffins were a hit at our last recipe tasting. We couldn't decide which was better: the moist, blueberry-bursting cake or delicious crumb topping.
2 1/4 cup(s) all-purpose flour, divided
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 cup(s) sugar, divided
3/4 cup(s) reduced-fat sour cream
1 tsp vanilla extract
1/4 cup(s) fat-free skim milk, divided
2 cup(s) blueberries, washed and picked over
2 Tbsp butter, melted
Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin.
In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.
Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract.
Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
Fold in blueberries and fill each muffin liner about 3/4 full; set aside.
To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.
I was starving today after I left school. I need to prepare an afternoon snack so I don't gorge myself as soon as I walk in the door which I am very guilty of!
I had a HUMONGUS craving for a corndog today at school. I wanted one very badly and the smell was very yummy as it filled the lunch room. I did stop myself and remind myself that as yummy as it looks, it isn't for me! I can only imagine how many points that dog in a bun has!