MIDWEEK MINUTES January 18, 2014
Midweek
Minutes
January 18,
2014
Hello,
Winners!
I don’t know whether this
email will go out in multiples, which happened two weeks ago, or not at all, as
was the case last week! Cyber-space is still a mystery to me. We shall proceed
anyway. I might have to send the emails so yours is rather than to undisclosed,
but it’s a private group, so not to worry.
If you ever do
not get an email newsletter, please email me as many of you did
this week. You can view my emails on the google blog site at http://midweekminutes.blogspot.com/.
Also, in case you didn’t know or read the bottom of the newsletter, I created a
closed Facebook page for my members called ZIG’S WINNERS. Just go to
Facebook and type ZIG’S WINNERS. Ask to join...and I will add you to the
group. I put my newsletters and calendars on there.
If I keep having email
issues, I might just be doing the blog solely. We’ll see how today goes! I
sure appreciate all those who emailed me asking if I had sent out the
newsletter. It makes me as though I am doing something productive by sending a
newsletter. Thank you!
That being said, no matter
what the obstacle, there is always a solution! How appropriate that Monday is
MLK Jr. Day. Here’s last year’s post, which I think fits so
well.
As Martin Luther King Jr.
said, "We cannot walk alone...We cannot turn back, and as we walk, we must make the
pledge that we shall always march ahead....I have
a dream today!"
Do you have a dream today?
Do you want to do something about it? My question for you
is: If not now, when??? That is what I am asking you. What will it take for
you to make 2014 the BEST weight management
year ever? Make the decision to do good things for yourself this year, starting
NOW by coming to the next meeting!
Some of you will be
ready this week to collect your keychain for attending your first four
meetings!
Together at our Weight Watchers' meetings
we can be THE DREAM
TEAM! You have made the right decision! We
are ready to make a FRESH START and keep it SIMPLE! Weight Watchers is the
BEST program around! We offer support you can get NOWHERE else! Our members
are LIVING the program, and our LIFETIME members are very SPECIAL
people!
Our meetings are FUN!
Our program is SOUND!
Weight Watchers is the BEST and most do-able program around!
It's so exciting knowing that people are
wanting to get healthy and fit! I'm ready for a GREAT NEW YEAR! I can tell you
are too! Keep working the program! WE CAN and WE WILL...because we HAVE a
DREAM! Enjoy
the weekend! --Zig
These Members
Are
TOTAL LOSSES
Superior: – 15.4
lbs
Hastings Saturday
Morning: – 38.8 lbs.
5 lb. star
Brandy C. ( H
)
Hannah J. ( H
)
16 week Stay and Succeed
Nicole M. (
H )
20 lb. star
Nicole M. ( H
)
BIGGEST LOSER
Teresa S. (
S )
Nicole M. (
H )
Success Secret #2: You
Can't Eat It If You Don't Have It
Success Secret #2: You Can't Eat It If You Don't Have It
How to make your kitchen a weight-loss ally
The
Weight Watchers program teaches us how to live healthfully by focusing not just
on tracking, but on building healthy Spaces and Routines, too. For example, research suggests
that our Spaces have a massive impact on our choices. So the philosophy behind
our second success secret is if you eliminate unhealthy foods from your
environment, you won't eat them. Of course the flip-side is that if you don't
surround yourself with good food choices, you won't eat those
either!
In your
meeting this week, your Leader will help you build a strong foundation for
weight-loss success by helping you master your kitchen space. (Another way is to
attend meetings regularly!) Did you know that with Weight Watchers meetings and
eTools, you can lose 8x more than those who try to lose weight on their own?*
And people who get off to the best start have the best success overall!
3 ways
to outfit, organize, and stock your kitchen
Take an inventory. Keeping all the right ingredients on hand will
guarantee a nutritious meal, even on short notice. What ingredients do you have
that can be good building blocks for easy, healthy meals? What do you need? Make
a list of frequently used items and attach it to your refrigerator door. Then
every weekend, check for items that you’re running low on, and take a trip to
the store to replace them.
Stock up on lean proteins. And we mean more than just chicken breast and lean
ground beef. Nutritious and filling Weight Watchers Power Foods like
fat-free dairy
products (string cheese, non-fat Greek yogurt,
and single-serve cottage cheese) are great options. Hard-boiled eggs are perfect
anytime snacks. Store canned beans and tuna fish in closed containers and toss
them in salads or add them to pasta dishes.
Rethink your drinks. Whether you sip ‘em, slurp ‘em, or slug ‘em,
beverages can pile up PointsPlus® values pretty fast — even
seemingly innocent drinks like 100-percent fruit juice. Swap liquid calorie
culprits for slimmer sips like water, diet soda,
seltzer, and light beer. Or chose from a bevy of beverage
ideas for every occasion.
Of course
with Simple Start, there’s no wondering about what you should eat or guessing
about portions because we’ve done all the legwork for you. All you have to do is
follow our no-brainer plan for two weeks and see results. You’ll stay satisfied
eating from a list of good-for-you foods plus the splurgetastic indulgences we
all love. The meals and snacks in Simple Start are built from Weight Watchers
Power Foods and certain healthy oils, with some condiments and seasonings to
boost flavor. Print the Power Foods
list so you can stock the heart of your home with these delicious and
nutritious powerhouses.
Don't forget, when you attend your meeting for four
out of your first five weeks, you'll be awarded a sleek, sturdy keychain to
recognize your commitment and help you keep your goals in mind! (Speak to your Leader or Receptionist for more
info).
*
Johnston CA et al. A randomized controlled trial of a community-based behavioral
counseling program. American Journal of Medicine 2013 (Article in Press). Weight
loss data obtained at 6 months. Trial funded by Weight
Watchers.
Welcome to 2014! Here's to a new year and a fresh resolve to
set yourself up for long-term success. Hint: It's easier than you
think.
With its
cold weather and post-holiday anticlimax (not to mention uncomfortably snug
pants), January is not the kindest month. Why, then, do so many of us also spend
the first few weeks beating ourselves up about what we ate and drank in
December? Right here and now, we are officially declaring the holidays Behind
Us, and are ready to help you focus on your goals for 2014. Whether you’re new
to Weight Watchers, or simply looking for help you recommitting or sticking to
the Plan, we’ll help you succeed.
Your goal
might be a sizeable one, or it might be just a few pounds away. Whichever camp
you fall into, contemplating a whole year stretched ahead of you can feel
overwhelming. Instead of worrying about the next 12 months, take our Challenge
to get a far more manageable set of activities, ideas and motivation. Read the
articles over the next four weeks, and head to the Community to participate in
the Challenge with others looking to start the year
off right.
Week 4
If you've
checked off the previous weeks’ food challenges, then you’re planning meals
ahead and trying new ingredients and recipes. Fantastic! But for seasoned cooks
and kitchen newbies alike, it can sometimes feel like you’re spending a whole
lot of time in the kitchen. You are worth it, but everyone needs a little
help — and fun — from time to time.
So,
here’s another way you can bring a sense of newness and reinvention to your
daily life: Invite your spouse, kids, best friend, mom, anyone, into the kitchen
with you. Especially someone who doesn’t normally get involved. If you’re lucky,
they’ll be your sous chef, taking care of the less glamorous tasks like peeling
vegetables, deboning a chicken (if they’re ambitious) or cleaning up after you
(if you’re really lucky). But even if they’re a passive presence, while you’re
working away, talk about what you’re cooking, what memories the food you’re
preparing has for you, and if you’re with the kids, take the opportunity to give
them a science lesson as well as a cooking one. If they know what the seeds
actually do in a fruit, or why vegetables have roots, they’ll be much more
inclined to eat it when it’s put in front of them at the dinner
table.
You could
take cooking with friends one step further by starting up your own
meal-preparation club. Pick a half-dozen Weight Watchers recipes, list all the
ingredients you’ll need (remembering to multiply quantities by the number of
portions you want to make), figure out who has the herbs and spices you’ll need,
and divvy up the shopping list among you to buy the rest. On the day itself, put
on some music, set up an assembly line, maybe even pour a glass of wine and get
cooking!
We hope
this 4-week Challenge has started you off on the right foot this year. Remember
to visit our Community for more great
Challenges.
LAST WEEK ON SALE!
BAD WEATHER: If there will be a meeting cancellation due to SNOW, etc.,
please stay tuned to NTV or KHAS-TV. I will call them to announce a meeting
cancellation by 3 P.M. for Superior...and as early as I can (or the night
before) for Hastings Saturday morning meetings. You can also log on to their
websites where they have weather closings.
You
can also call the Weight Watchers' 800 number to find out if we are having a
meeting.
1-800-651-6000.
SAVE $ 5.00 on 2014 Success
Kit...amazing, new items!*
***STAFF
FAVORITE
Find your
Fingerprint: Getting on track to a healthier lifestyle can look
different for
everyone, just like your fingerprints.
This book is packed with strategies, hints and
worksheets to help you discover what
works best for you so you can find the key to
lasting success.
Mix & Flip Exercise Cards,
Master Your Meals cookbook,
Plan & Track 12-week
journal, handy Portable Collapsible Steamer Bowl, PointsPlus®
value stickers to label foods,
and coupon savings booklet—all packed in a multipurpose
expandable tote (available in 3
patterns).
The Secret to Dropping Real Weight is to Eat Real
Food
by Dr. Pamela Peeke, WebMD
1) Eat real food to drop real weight. Real food is defined as being derived from a natural plant or animal. It is not processed or refined or filled with preservatives, taste enhancers or other chemical additives. Those are what I refer to as "science fair projects". When you eat science fair projects, they alter your appetite (e.g. ingest a load of refined sugar and your blood sugar with spike and then plummet resulting in a massive craving for more) and often don't taste real (e.g. fat free cookie). Real food is found in fresh fruits, vegetables, whole grains and lean proteins. Eaten in balanced, appropriate portions and consumed every 3-4 hours from breakfast through dinner, real food will keep you satisfied, quell hunger, rein in appetite and make it easier to drop excess body fat.
2) Find real food at a farmer's market. At a farmer's market, there are no scary science fair projects with unpronounceable ingredients and bogus health claims. Instead you'll find a fresh harvest from local farmers just waiting for you to claim and cook. Turn your trip to the farmer's market into an enjoyable adventure. Bring along your family or friends and enjoy the typical outdoor venue while you're congratulating local farmers on the gift of their harvest.
3) To locate real food at your supermarket, avoid the middle aisles. When you do go to the grocer, stick with the periphery of the store. This is where you'll find your fresh produce, dairy, fish, poultry and meats. Just be on the lookout for high fructose corn syrup which may be sneaking into some dairy products. Always read labels carefully.
4) Go wild for real food. When you shop or when eating out, try to purchase plants, fish and meat grown in the wild. I bet you didn't know that plants grown wild in the forest (e.g. no pesticides) have higher levels of omega-3 fatty acids than their farmed counterparts. Wild game has higher levels of omega-3 fatty acids and less saturated fat and are great for overall heart health. Farmed fish are grain fed and contain less omega-3 fatty acids than wild fish. If it's hard to locate wild fish, keep in mind that most of these oily fish are also fine: salmon, sardines, anchovies and mackerel.
5) Watch out for faux real food products. Soy is a great example of how a natural plant based food evolved into a science fair project. The soy bean (edamame) qualifies as a real food and so do the traditional Asian cooking preparations of this plant. Once word got out that soy was a terrific source of protein, calcium and fiber, suddenly soy was the new "in" food. But keep an eye out to avoid soy byproducts that are fast becoming part of processed foods and even supplements - soy isoflavones as a food additive, soy protein isolate as a source of protein and soy oils. When the whole plant is eaten whole or in traditional Asian cooking, it is healthy. However, we don't know what happens when you start playing around with permutations of the plant. Read your nutrition food labels carefully to avoid these products, and frankly just stick with whole soy in your diet. Don't be fooled into thinking any product that includes the word "soy" is a guarantee you'll be eating a real food.
6) Taste, don't over-consume, real foods. Unless you have serious heart disease or a related medical condition, it's great to use butter over margarine. The key is to use a small enough portion to reap the reward of great taste, calorie control, lasting satisfaction, and the ability to avoid science fair projects. You can do the same with any food you wish so long as it's real food. To fully benefit from real food, learn the fine art of tasting. Too many of us are wolfing down our meals, like it was an Olympic speed eating competition. Learn to slowly savor your first bite, since that's when your enjoyment is optimal. I place a small serving of full fat natural almond butter on a multigrain cracker and I'm in seventh heaven. It's all about carefully portioning and slowly savoring real food.
7) Drink up to real food. Water is the perfect complement to real food. Teas, moderate coffee consumption and real juices (no refined sugars) are a terrific way to augment your real food nutrition. I'll drink to that!
Watch the show...vote for your
favorite chef...go to the website...get great recipes...join in the
fun!
Next week in YOUR
MEETING ROOM!
Success Secret #3:
“One Step at a
Time”
Ever burn out because you’re
trying to change too much in your life at once?
It’s all about taking manageable
STEPS.
Come learn some tips in the
meeting room this week to become confident on your
weight management
journey!
Member
Recipes
Deep Dish Sloppy
Joe Casserole
Source: inspired by my Deep Dish Pizza
Casserole, sloppy joe ingredients adapted from Skinnytaste
Ingredients:
1 lb 95% lean ground
beef
1 tablespoon McCormick Montreal
Steak Seasoning (I used the reduced sodium kind)
8 oz white mushrooms, minced (I
used a food processor)
1 medium carrot, minced (I used a
food processor)
1 medium onion, minced (I used a
food processor)
2 cloves garlic, minced (I used a
food processor)
1 tablespoon red wine
vinegar
1 tablespoon Worcestershire
sauce
1 tablespoon packed brown
sugar
1 pinch of cayenne
pepper
15 oz can of tomato
sauce
2 tablespoons tomato
paste
1 (11 oz) can of refrigerated pizza
crust dough (such as Pillsbury thin crust)
1 cup shredded 2% Mozzarella
cheese
Directions:
1. Pre-heat the oven to 425 degrees. Lightly mist
a 9x13 baking dish with cooking spray and set aside.
2. Bring a large saute pan or skillet over
medium-high heat and add the ground beef. Break the ground beef up with a spoon
or spatula while cooking.
Sprinkle with steak seasoning and
continue to cook until beef is browned. Add the mushrooms, carrot, onion,
garlic, vinegar, and Worcestershire sauce and reduce the heat to medium.
Cook for 5 minutes. Add the brown
sugar, cayenne pepper, tomato sauce, and tomato paste and stir together. Cover
and continue to cook for another 5 minutes.
3. Unroll your pizza dough and lay it in your
prepared baking dish. Push the dough down across the dish and up the sides. Pour
the meat mixture from your skillet into the pizza dough.
Place in the oven for 12 minutes.
Remove from oven and sprinkle the Mozzarella cheese over the
top.
Place the casserole back in the
oven and cook for 5 additional minutes or until cheese is melted and pizza crust
is browned.
Yields 6 servings. WW P+: 9 per
serving
Chicken Egg Rolls
Source: adapted from Just a Taste
Ingredients:
1 teaspoon sesame oil
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger (I shred it on my box grater)
1 lb ground chicken breast (if you can’t find breast meat only in ground then you can buy a pound of chicken breasts and toss
Source: adapted from Just a Taste
Ingredients:
1 teaspoon sesame oil
2 teaspoons olive oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger (I shred it on my box grater)
1 lb ground chicken breast (if you can’t find breast meat only in ground then you can buy a pound of chicken breasts and toss
them
in your food processor for instant ground chicken breast meat!)
1 cup finely shredded green cabbage
¼ cup finely shredded carrots
¼ cup chopped bean sprouts
1 cup finely chopped shitake mushrooms
2 medium scallions, diced
3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
Serving suggestion: Serve these with your favorite egg roll dipping sauce! I recommend Duck sauce, Sweet Chili sauce or Hoisin sauce.
1 cup finely shredded green cabbage
¼ cup finely shredded carrots
¼ cup chopped bean sprouts
1 cup finely chopped shitake mushrooms
2 medium scallions, diced
3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
Serving suggestion: Serve these with your favorite egg roll dipping sauce! I recommend Duck sauce, Sweet Chili sauce or Hoisin sauce.
Dipping
sauce not included in nutritional information below.
Directions:
1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Directions:
1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.
2. In a large skillet or sauté pan, bring the sesame and olive oils to medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add
the ground chicken and break it up small with a spoon until cooked through. Add
the mushrooms, carrots and bean sprouts and cook for another 1-3 minutes until
the mushrooms are just wilted.
3. Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.
4. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side.
3. Remove the pan from the heat and add the cabbage, scallions and Hoisin sauce. Stir together until thoroughly combined and let cool for 5 minutes or so.
4. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side.
Fold
the bottom corner closest to you up over the ingredients and give it a 90 degree
roll. Fold the side corners in and tuck them as you give the filled section
another 90 degree roll.
Dip
your finger in the dish or reserved water and lightly wet the edges of the
remaining top corner of the wrapper. Finish rolling the filled egg roll over the
wet corner so that it adheres.
Place
wrapped egg roll onto the prepared baking sheet. Repeat with remaining
ingredients.
5. When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray.
5. When all of the egg rolls are wrapped and on the baking sheets, mist the tops with cooking spray.
Bake
for 14-15 minutes, flipping once halfway through, until the wrappers are golden
brown. Serve with your favorite dipping sauce.Yields 14 egg rolls. WW P+: 3 per egg roll
Buffalo Cheese
Bread
Source: Emily Bites
Original
Ingredients:
12 oz crusty bakery bread – I used
Pane today, but I’ve also used Ciabatta or a French baguette in the past and
they all work great! (I bought a one pound/16 oz loaf and
scooped out some of the insides to
get to 12 ounces because I love my cheese/bread ratio to be extra cheesy and
crusty. See photo below)
8 oz 1/3 less fat cream cheese,
softened
1 ½ oz 50% reduced fat sharp
cheddar, shredded
2 tablespoons light blue cheese
dressing
2 tablespoons Buffalo wing sauce
(or more to taste if you want it spicy – 2T is mild!)
2 scallions,
sliced
Directions:
1. Move your oven rack to the top and preheat the
broiler. Line a baking sheet with aluminum foil. Slice your loaf of bread into
two halves, each with a long, flat surface and set them on the prepared baking
sheet.
2. In a mixing bowl, combine the cream cheese,
cheddar, blue cheese, wing sauce and scallions and stir until well combined and
smooth.
Spread the mixture thickly and
evenly over the cut surfaces of both bread halves.
3. Place the baking sheet with bread on the top
rack (or second rack if the top doesn’t leave enough room) and broil for 2-3
minutes until the cheese spread and edges of the bread are golden.
Make sure to check frequently while
the bread is broiling because it can go from golden to black very quickly!
Cut into 12 pieces (if you used a
long skinny baguette instead of a shorter, wider bread like ciabatta or pane
then you may want to cut it into 24 pieces instead) and serve.
Yields 12 pieces. WW P+: 3 per
piece
Cheesy Potluck
Potatoes
Source: Adapted from Food.com
Ingredients:
2 lb (32 oz) bag of frozen hash brown potatoes (I used the cubed kind), defrosted (or just use refrigerated)
¼ cup chopped onion
1 cup fat free sour cream
10.75 oz can of 98% fat free cream of chicken OR cream of mushroom soup for a vegetarian option
1 cup 2% reduced fat shredded cheddar cheese
Salt and pepper to taste
¾ cup of corn flakes, crushed
Directions:
1. Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
3. Pour the mixture into the prepared baking dish and spread evenly.
Ingredients:
2 lb (32 oz) bag of frozen hash brown potatoes (I used the cubed kind), defrosted (or just use refrigerated)
¼ cup chopped onion
1 cup fat free sour cream
10.75 oz can of 98% fat free cream of chicken OR cream of mushroom soup for a vegetarian option
1 cup 2% reduced fat shredded cheddar cheese
Salt and pepper to taste
¾ cup of corn flakes, crushed
Directions:
1. Preheat the oven to 350. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. In a large bowl, combine all the ingredients except the corn flakes and stir until thoroughly combined.
3. Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle
the corn flakes over the top and bake for one hour until potatoes are cooked
through. Slice into eight pieces and serve.
Yields 8 servings. WW P+: 5 per serving
Yields 8 servings. WW P+: 5 per serving
Chicken Parmesan Casserole
Source: adapted from Food.com
Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer.
Source: adapted from Food.com
Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer.
Sprinkle
the minced garlic, red pepper flakes and basil evenly over the chicken. Spread
the sauce evenly across the top.
On
top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the
Parmesan evenly across the dish. Sprinkle the crushed croutons across the top
and
follow with the remaining cheese.
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Yields 8 servings. WW P+: 8 per serving
3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
Yields 8 servings. WW P+: 8 per serving
Cherry Cheesecake Cups
Source: Emily Bites Original
Ingredients:
12 Nilla Wafers
8 oz 1/3 less fat cream cheese, softened
6 oz fat free vanilla Greek yogurt
1/3 cup sugar
1 ½ t vanilla extract
2 t lemon juice
1 large egg
¾ cup light cherry pie filling (I used Comstock)
Source: Emily Bites Original
Ingredients:
12 Nilla Wafers
8 oz 1/3 less fat cream cheese, softened
6 oz fat free vanilla Greek yogurt
1/3 cup sugar
1 ½ t vanilla extract
2 t lemon juice
1 large egg
¾ cup light cherry pie filling (I used Comstock)
Directions:
1. Preheat the oven to 375 and line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
2. In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice and egg and beat with an electric mixer until smooth and creamy.
1. Preheat the oven to 375 and line a standard sized muffin tin with 12 foil cupcake liners. Place a Nilla Wafer, flat side down, in the bottom of each liner.
2. In a large bowl, combine the cream cheese, yogurt, sugar, vanilla extract, lemon juice and egg and beat with an electric mixer until smooth and creamy.
Spoon
the mixture evenly into the cupcake liners, filling each about 2/3
full.
3. Bake for about 15 minutes or until the centers are almost set. Remove from the oven and allow the cakes to cool completely.
3. Bake for about 15 minutes or until the centers are almost set. Remove from the oven and allow the cakes to cool completely.
The
cakes will puff up while baking but will sink in the center while cooling,
making a perfect pocket for cherry filling.
4. Once the cheesecake cups are cool, spoon one tablespoon of cherry pie filling onto the top of each cake. Refrigerate until ready to serve.
4. Once the cheesecake cups are cool, spoon one tablespoon of cherry pie filling onto the top of each cake. Refrigerate until ready to serve.
The
cakes are best served cold, so refrigerating at least an hour is
recommended.
Yields 12 cups. WW P+: 3 per serving
Yields 12 cups. WW P+: 3 per serving
This newsletter is in no way affiliated with Weight Watchers, Inc. It
is simply a motivational tool that I offer to members who attend my Weight
Watchers meetings and wish to receive it.
Remove from list? If you no
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I also try to
post the newsletter on our private FB page "Zig's Winners" and the Google Blog
called Midweek Minutes http://midweekminutes.blogspot.com/.
Find us on FB
and ask to joinour own
private support group!
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