MIDWEEK MINUTES June 28, 2014

Midweek Minutes

June 28, 2014

Hello, Winners!

Since a holiday is coming up, I always go back and check my old emails for recipes and other articles that are relevant.  I hope you don’t mind recycled messages. I do tweak them to be current, and I include new recipes too!

First, though, I have a correction on the “Zero-PP Birthday cake” that I posted last week.  Check below.  The recipe is 2 PP.  One of our members tried it, and she said it was great!  Thanks to our own receptionist Trish for providing some recipes in the recipe section this week...and thank you to all who wished me a happy birthday. 

Okay...here we go with a holiday message.

Fire up the grills, put on the bug spray, and give the dog a tranquilizer...it’s America’s birthday once again!  Besides the holiday, for me, the 4th marks the half way point of my summer (being a school teacher, you know).  So, I have to see if I am meeting the goals I set for myself so far.  I’m doing GREAT on tracking with my phone.  I am being VERY honest even when it isn’t pretty.  I couldn’t turn down a birthday lunch invitation, which was an impromptu lunch with some teachers at school.  The choice was fried chicken or a cheeseburger and fries.  I had the latter.  That chewed up a lot of my daily PP values.  I am trying to walk in the mornings, weather-permitting, but I haven’t had the chance to go back to the pool since last week.  I hope I am done running around for a little while. 

How about you?  Are you taking to heart the routine for June?  Are you packing a snack to take along to all those places you are going?  Are you being sensible on your vacations?  How about the 4th?  Are you the cook, or are you going to be out and about?  June is almost gone. I can hear fireworks going off all over town in the evenings. Rural Nebraska is in full summer swing! The temps make for great pool weather and swimming lessons. The variety of fruits and veggies are starting to appear at the farmers markets and grocery stores. The sweet corn is coming. I even have some green tomatoes on my vines! Summer is going way too fast, and my goal is to make the most of every day, rain or shine! Let’s work on our goals together!

Our forefathers wanted to make this country the best that it could be. They wanted us to be able to look at the Declaration of Independence and immediately think of the goals toward which we should always be working. Sure, life gets complicated, but I like the basic message. It's up to us, and it's about our goals and dreams. Even though we shouldn't get caught up in a long "to do" list, the time is now to take charge of our own destiny. What better time than Independence Day?

Hope you join us at the meeting! We’re having great summer meeting topics, and I would love to see more of you there even though our numbers aren’t bad.  I just know that people are busy and gone.  I appreciate all of you that at least come to weigh-in and get your challenge stickers and check in with us.  If the Superior members remember, it’s “Potluck Monday” are our meeting this coming week.  Bring your favorite low PPV recipes.

I cannot emphasize enough how IMPORTANT it is to NOT loosen up in the summer.  Think about the following, and I hope to see you this week!

---Zig

I pledge allegiance to myself, reaching weight goal and Lifetime Membership

And to the healthy habits for which it stands,

One body...

Under control...

Indisputably!

With confidence and new clothes for Fall!

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These members are real FIRECRACKERS!

Superior: – 10.8 lbs. 

Hastings: –13.4 lbs.

20 lb. star

Jo S. ( H )

BIGGEST LOSER

Connie S. ( S )

Sarah R. ( H )

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Be a Summer Party Smarty

Here’s how to enjoy warm-weather food and fun while staying on track.

Article By: Amanda Genge

For many, the words “summer party” conjures up all kinds of seasonal deliciousness: Grilled burgers and hot dogs with heaps of potato salad and coleslaw, cupcakes and ice cream, and bottles of wine and ice-cold beer.
With all those foods getting top billing, it might be easy to forget that summer is also prime time for healthier fare like fresh or grilled veggies, colorful salads and beautiful berries. We'd never suggest that you should avoid the other stuff entirely ("deprivation" isn't part of the Plan's vocabulary – we love a juicy grilled burger occasionally, too.) But if your calendar is filling up with weekend cookouts and other food-centered get-togethers, it may be time to develop a party action plan.

You probably already know that sticking with your Routine: Always have a healthy snack on hand, can help you stay on track at a party because you won’t show up ravenous and ready to grab the first greasy thing you see. But what else can you do to set yourself up for party success? These tips along with suggestions and tricks that you'll hear at your meeting this week, will help you have a good time while keeping your weight-loss goals in mind. Now that’s something to celebrate!

1. Set your budget. Before you face the barbecue or buffet, know how many PointsPlus® values you want to spend, and how you want to divvy them up. Will you use some of your weekly PointsPlus Allowance? Decide what you’re most looking forward to eating, and be more “frugal” with your other selections.
2. Get some tasty advice. Our what-to-choose resources can make it easier to have a truly good time.
3. Do a mental dress rehearsal. Picture the party and what it will feel like to be there. Now imagine yourself making healthy choices, and patting yourself on the back for indulging sensibly. This run-through will help you build the confidence you need to stick to your guns when faced with the real deal.
4. Your plate is your friend. Smaller salad plates offer built in portion protection, so grab one for the main course if you can. Or load up a full-size plate at least halfway with veggies before splitting the rest of it between protein and whole grains, if possible.
5. Find ways to be active. Food may be the focus, but most backyard parties offer some fun way to earn a few activity PointsPlus values, too! Toss a Frisbee, join in a game of volleyball, go for a swim in the pool, or just run around playing tag with the kids.

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PPV CORRECTION in this ZERO PointsPlus Birthday Cake from last week! 

This recipe came from www.myfitnesspal.com.  I thought it might be too good to be true.

We also found this recipe on Weight Watchers for 2 PPV. so it’s best to make sure and count it.

1 box of angel food cake mix 1 box of YOUR CHOICE OF CAKE MIX. 
** first box has to be angel food cake. 
Mix them together well in an ziplock bag or an air tight container. 

Now, here's the recipe.. it's literally as easy as 3-2-1... 
3 tablespoons of the blended cake mix. 
2 tablespoons of warm water. 
-mix in a microwave safe coffee cup- 
1 minute in the microwave. 

You end up with a light, delicious individual cake. I have one almost every night for my dessert. You can even top it off with a little bit of whip cream and a fruit of your choice. ENJOY!

OTHER EASY CAKE IDEAS

Skinny Funfetti Cupcakes Recipe:

(makes 24 cupcakes, 110 calories per frosted cupcake, 2 Weight Watchers Points)

Ingredients:

Cupcakes:

1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box)

1 (12 ounce) can Sprite Zero

Frosting:

1 (8 ounce) container Fat Free Cool Whip

1 (1.5 ounce) pkg. Fat Free Vanilla Jello Instant Pudding (just the powder, not the recipe on the box)

Directions:

Cupcakes:

Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Sprite together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting.

Frosting:

In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.

www.sixsistersstuff.com

Diet Soda Cake 

Gina's Weight Watcher Recipes
Servings: 12 pieces Serving Size: 1 slice  Points+: 5 ptsDiet Soda Cupcakes
Servings: 24 • Serving Size: 1 cupcake  Points+: 2 pts

1 dry box cake, any flavor

10 oz diet soda, any flavor

2 egg whites

Baking spray

Preheat oven according to box directions. Spray 9 x 13 pan.

Beat cake mix, diet soda and egg whites. Pour into pan.

Bake as directed on box, or until toothpick comes out clean when inserted.

Let cake cool about 10 minutes before cutting. Cut into 12 pieces. Top with fat free whipped cream if you wish.

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Ace Your Summer Challenge discount of 30% off begins this week on Salad Dressing Cruet, Oil Sprayer, Fruit

Solutions To-Go and/or Salad Solutions To-Go for members who earned all 4 Bravos on their Ace Your Summer

Challenge Card in June. The 30% off price = $9.00

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Your BBQ Survival Guide

How to enjoy cookouts and outdoor parties on Plan.

Article By: Diana Kelly and Lisa Thomas

What do these words — charcoal, beer, potato salad, hot dogs, burgers, bugs and fireworks — remind you of? That's right, July fourth is right around the corner and throngs of people will roll out grills, dust off patio furniture, pack up picnic baskets and attend outdoor celebrations! If you haven’t done so already, now’s the time to plan a strategy for accommodating your favorite barbecue favorites.

Can’t pass on the pasta salad or dessert platter? Use Mental Rehearsing, a powerful Weight Watchers Tools for Living resource to see what you will do, hear what you will say, and feel what you will feel when you encounter the actual situation. After you've got the mental picture of how you want to act at your next barbecue, get out there and do it!

Attending a holiday celebration? Here are five ways to navigate through the offerings.
Ask how the meats were prepared.
It's no crime to ask the chef how she made her marinades and sauces; she'll be flattered by your interest. Find out if the burgers are lean and whether the "special" sauces involve fatty condiments.Go easy on the coleslaw, pasta and potato salad.These side dishes tend to be soaked in mayonnaise and oil. Better yet, bring your own lighter side dish. Browse our Recipes to find a healthier version of your favorites
.
Fill up on grilled fruits and vegetables.
These low PointsPlus® value foods will not only satisfy you but help you meet your Good Health Guidelines too.
Drink lots of water and go easy on the booze.
Make an effort to drink more low PointsPlus value beverages during outdoor parties, especially in the afternoon when the sun is scorching. It's OK to have an alcoholic drink or two, but keep in mind that they won't help you stay hydrated and may weaken your healthy eating resolve.
Participate in sports and other fitness activities.
Whether it's taking part in a beach volleyball game, playing frisbee or hanging out in the pool, you're better off staying away from the buffet table when you're not hungry. And don't forget to track your activity PointsPlus values.

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Hot Dog beef or pork	5ppv
Hot dog beef or pork lite	3ppv
Oscar Meyer premium beef hot dog	7ppv
Nathans all beef hot dog	8ppv
Hebrew National 97% fat free beef franks	1ppv
Turkey Hot dog	3ppv
Turkey Hot dog w/ cheese	5ppv
Turkey Hot dog fat free	1ppv
¼ lb lean ground beef patty(uncooked)	5ppv
ground beef patty frozen, 23% fat 4 oz	8ppv
vege burger, frozen	2ppv
turkey burger, frozen, prepared	4ppv
jennie o turkey burger	4ppv
Trader joes Ground Buffalo Steak Burgers, frozen patty 4.9 oz	7ppv
Hamburger white, plain	4ppv
Hamburger rolls plain, lite	2ppv
Pepperidge farms hamburger roll 100% whole wheat	2ppv
Hot dog roll white plain	4ppv
Hot dog roll lite	2ppv
Arnold select wheat hot dog roll	4ppv
Corn on cob 1 medium	2ppv
Corn on cob 1 med w/ 1 tbl butter	5ppv
Corn on cob 1 medium w/ 1 tbl Smart balance 37% light spread	3ppv
Macaroni salad ½ cup	7ppv
Tuna Macaroni salad 1 cup	6ppv
3 bean salad ½ cup	5ppv
Carrot & raisin salad ½cup	8ppv
Cole slaw ½ cup	4ppv
Chili con carne w/ beans 1 cup	7ppv
Italian sausage, peppers & onions  1 serving	12ppv
BBQ Ribs (serving size 1/2 lb of ribs, recipe based on 4 lbs of ribs)	13ppv
BBQ Chicken (serving size 1/2 lb of chicken, recipe based on 2 lbs chicken pieces)	16 ppv
BBQ chicken 1 5oz piece	7ppv
Baked beans ½ cup	5ppv
Deviled egg 2 halves	4ppv
Sweet pickles 1oz	1ppv
Sweet pickle relish 1tbl	1ppv
Hamburger dill pickles  1oz	0ppv
Potato chips 12 chips	4ppv
Strawberry Shortcake with whipped cream 1 serving	7ppv

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Simple Fruit Kebabs – thread halved strawberries, banana chunks and blueberries to create a fruit kebabs in an American flag pattern…

www.simple-nourished-living.com

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Next week’s meeting topic: Bounce Back

If summer finds you sliding off Plan a bit, let’s explore some tips to help you stay connected. 

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Member Recipes

Guacamole

Skinnytaste.com

Servings: 8 Serving Size: 1/4 cup Points+: 3 pts

Ingredients:

3 medium hass avocados, halved

1 lime, juiced

1/3 cup red onion, minced

1 small clove garlic, mashed

1 tbsp chopped cilantro

kosher salt and fresh pepper, to taste

Directions:

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some

large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time, a great tip to keep the guacamole from turning brown is by placing the pit in the

bowl with the guacamole and cover.

Makes 2 cups.

Herb Marinated Grilled Chicken

5 Points Plus Per Serving -- Individual Serving is 2 Drumsticks -- Recipe Makes 4 Servings

By: Alyssa Brantley

Serves: 4

Ingredients

1.25 pounds (8 pieces) skinless chicken legs or thighs (bone-in)

½ cup packed parsley leaves

¼ cup packed oregano leaves

¼ cup packed cilantro leaves

2 to 3 cloves garlic

1.5 tablespoons olive oil

½ teaspoon kosher salt

⅛ teaspoon crushed red pepper flakes

Instructions

1. Separate the leaves from the stems of the herbs (shown left to right: parsley, oregano, cilantro).

2. Place garlic in bowl of food processor and process until chopped. Add in herbs, olive oil, salt and red

pepper flakes. Pulse until combined. You may have to use a spatula to scrap the sides a few times.

3. Pour marinade over chicken in a container or ziploc bag and make sure it's evenly distributed.

Refrigerate at least a couple of hours or overnight.

4. Grill chicken until cooked through and juices run clear. If using a thermometer, the correct internal

temperature is 165F. Enjoy!

Recipe by EverydayMaven™ at http://www.everydaymaven.com/2012/herb-marinated-grilled-chicken/

Bacon Cheeseburger Wraps Source: Emily Bites Original

Ingredients:
1 lb 95% lean ground beef (raw weight)
1 T McCormick Hamburger Seasoning
4 Laughing Cow Light Queso Fresco & Chipotle Wedges, cut into pieces
2 T Ketchup
2 t Yellow Mustard
1/3 cup 2% shredded sharp cheddar cheese
2 T Hormel Real Bacon Bits
4 light original Flatouts
½ a medium tomato, cut into pieces
1 – 1 ½ cups shredded lettuce

Directions:
1. Bring a large skillet to medium heat. Add the ground beef and hamburger seasoning and cook until meat is browned. Drain meat. Clean skillet and set aside.
2. Place meat in a medium bowl and add the cheese wedges, ketchup, mustard, cheddar and bacon bits. Stir to combine.

Microwave on high for one minute. Stir again until meat is evenly coated.
3. Spoon a quarter of the meat mixture (around a generous ½ cup) onto the center of each flatout and spread the mixture lengthwise,

leaving about an inch at each end. Evenly distribute the shredded lettuce and tomato pieces across the top of the meat.

Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
4. Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet

(I did them in batches of two) and let them cook for 3-4 minutes or until golden. Flip the wraps and continue to cook until golden on the bottom. Cut in half and serve.

Yields 4 wraps. WW P+: 8 per wrap (P+ calculated using the recipe builder on weightwatchers.com)

Homemade Kansas Style BBQ Sauce

Skinnytaste.com

Servings: 17 • Size: 2 tbsp Points+: 1 pt

Ingredients:

1 1/3 cups tomato sauce

1/3 cup tomato paste

1/3 cup honey

1/2 cup + 3 tbsp red wine vinegar

1/4 cup molasses (unsulfured)

2 tsp all natural hickory liquid smoke (Colgin)

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp ground cinnamon

1/8 tsp chili powder

Directions:

In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it

cool and store in the refrigerator until ready to use.

For using on grilled meat, brush onto chicken, pork or beef the last 10 minutes of cooking.

Makes 2 cups + 2 tbsp

The Big Summer Pasta Salad

7 Points Plus -- Recipe Makes 12 Servings -- Individual Serving is Approx 1.5 Cups

By: Alyssa Brantley

Serves: 12

Ingredients

2 medium zucchini squash, halved and grilled

1 eggplant (approx 1 lb), cut into ½" rounds and grilled

1 medium red onion, cut into thick round slices and grilled

½ pound asparagus, trimmed and grilled

4 ounces shitake mushrooms, grilled

6 ounces organic baby spinach leaves

1½ cups white beans (or 1 15-ounce can drained and rinsed)

25 pitted kalamata olives, cut in half

1 jar fire-roasted peppers (not in oil) or 2 roasted peppers, roughly chopped

1 pound whole wheat pasta (fusilli or another shape)

2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

2 teaspoons italian seasoning

2 medium lemons, juiced

6 tablespoons extra virgin olive oil

1 cup packed basil leaves, chiffonade + more for serving

Instructions

1. Prepare zucchini, eggplant, onion, asparagus and mushrooms to be grilled. Trim ends of zucchini and slice in half lengthwise and mist with olive oil, salt and pepper. Trim ends of eggplant, cut into ½" round slices and mist each side with olive oil, salt and pepper. Peel onion, trim ends and cut thick round slices. Mist with olive oil, salt and pepper. Remove stems from mushrooms and mist with olive oil, salt and pepper. I cooked the zucchini, eggplant, onion and asparagus directly on the grill grates but cooked the mushrooms on a piece of tinfoil on the grill so the small pieces didn't fall through. A grill basket is another great and easy idea.
2. Cut cooked asparagus into thirds or 2" pieces depending on how long they are. Cube cooked eggplant rounds. Slice cooked zucchini into ½" half-moons and rough chop the cooked red onion and mushrooms. Toss into a large bowl of some sort.
3. This is a great time to put up a large pot of salted water to boil for the pasta.
4. Toss the (washed) baby spinach leaves into the bowl and start piling on the rest of the ingredients.
5. Toss in the white beans (rinsed and drained if using canned), roughly chopped roasted peppers and halved olives.
6. Combine salt, pepper, red pepper flakes, italian seasoning, juice from 2 lemons (minus seeds) and olive oil in a small bowl. Measure 1 cup of packed basil leaves and chiffonade (see NOTES) the leaves.
7. Cook pasta according to directions, drain (drain but DO NOT RINSE) and immediately toss on top of the other ingredients.
8. Pour dressing over and toss until evenly distributed and spinach begins to wilt. Transfer to a smaller bowl, cover with saran wrap and refrigerate overnight (or at least all day) before serving.
9. Just before serving, toss to redistribute dressing. Serve with more basil on top and Enjoy!

Recipe by EverydayMaven™ at http://www.everydaymaven.com/2012/summer-pasta-salad/

Potato Salad (from Trish)

8 Servings about 2/3 cup each

3 PointsPlus

1 1/2 pounds uncooked potatoes

4 large eggs, hard boiled

1 cup diced celery

2 Tbsp. dried onion flakes

1/4 cup parsley

1 cup Fat Free Miracle Whip or mayonnaise

2 teasp. vinegar

1/4 teasp. table salt

1/4 teasp. black pepper

1/8 teasp. paprika

Cook and chill the potatoes and eggs.  Chop potatoes, eggs,

and celery and place in a large mixing bowl.  Add parsley.  Set aside.

Mix together the Miracle Whip, vinegar, salt, pepper, dried onions, and

paprika.  Add to the potato mixture, stir, and refrigerate.

Variations--

You may substitute juice from dill pickles or other non-sweet pickles

instead of vinegar.

Mustard may be added to the Miracle Whip mixture.

Neither of these change the PointsPlus value.

If you use Miracle Whip Light, the PointsPlus value changes to

4 PointsPlus per serving.

Baked Beans (from Trish)

6 Servings

6 PointsPlus each

1/4 cup molasses, Green Label

2 Tbsp. packed brown sugar

1/4 cup ketchup

2 Tbsp. boiling water

1/4 cup dehydrated onion flakes

2 Tbsp.  real bacon bits, ready to use

28 oz. Bush’s Baked Beans, Original Recipe

Add brown sugar and molasses to a mixing bowl, pour boiling water over it and

stir until the sugar is dissolved.  Add the remaining ingredients and mix together.  Pour into a

baking dish that has been sprayed with cooking spray.  Bake at 350 degrees until they are

bubbling.  Turn the temperature down to 200 degrees and simmer for 2 hours or longer.

Before using the measuring cup for the molasses or ketchup, if you spray it with cooking

spray it will come out easier.

If you substitute another brand or type of the same brand of beans, it may affect

the PointsPlus value.

Macaroni Salad

1-3/4 cups multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red bell pepper, chopped
1 cup reduced fat mayonnaise with olive oil
1/4 cup reduced fat sour cream
2 tbsp Dijon mustard
2 hard boiled eggs, chopped

1. Cook macaroni in a large saucepan as directed on package, adding the broccoli and bell pepper to the boiling water for the last 2 minutes; drain.

Rinse with cold water and drain well.

2. Mix together the mayonnaise, sour cream and mustard in a large bowl.
Stir in macaroni mixture and eggs. Refrigerate at least 2 hours or until well chilled.

Yield: 16 Servings
Serving Size: 1/2 cup per serving

Weight Watchers PointsPlus+ = 3 per serving

Easy, Cheesy Cruciferous Conglomeration (from Trish)

14 Servings

1 PointsPlus

3 cups of chopped fresh broccoli

3 cups of chopped fresh cauliflower

3 tablespoons of real bacon bits

3/4 cups of fat free  or reduced calorie cheddar cheese

3 Tbsp. chopped red onion

1/2 cup Fat Free Miracle Whip

1/4 cup Splenda  or 2 Tbsp. Splenda Blend for baking

1/4 cup of apple cider vinegar

Chop the broccoli and cauliflower into bite-sized pieces and

combine with the chopped onion, bacon bits, and

shredded cheese.  Mix the Miracle Whip, Splenda, and vinegar until

smooth.  Pour the dressing over the vegetable mixture and stir

until well mixed.  Refrigerate several hours or overnight.

You may use sugar and Miracle Whip Light and not change

the PointsPlus value.

Broccoli and Bacon Salad Recipe

4 cups broccoli, finely chopped

1 1/4 cups jicama, chopped into small, bite sized pieces

1 small red onion, finely chopped

6 slices cooked extra lean turkey bacon, finely chopped

1/4 cup reduced-fat mayonnaise

1/2 cup fat free Greek yogurt plain

3 garlic cloves, minced

1 tbsp cider vinegar

1 tsp brown sugar

3 tbsp dried cranberries

1 tsp salt

½ tsp black pepper

1. Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.
2. Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.

Entire recipe makes 6 servings
Serving size is 1 cup
PointsPlus® Value: 2

Red, White and Blueberry Cheesecake Bars

1 1/2 cups graham cracker crumbs
1/2 stick (4 Tablespoons) butter, melted
1 1/2 packages (12 ounces) reduced-fat cream cheese
3/4 cup granulated sugar
1/4 cup 1% milk
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh raspberries (more or less, as desired)
3/4 cup fresh blueberries (more or less, as desired)

1. Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray.

2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.

3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over-beat.

4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.

5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.

6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.

Makes 16 servings

PointsPlus® Value: 5 Source: RecipeGirl.com

Peach Ice Cream

Source: slightly adapted from Cooking Light

Ingredients:
3 c ripe peaches, sliced and peeled (the riper the peaches, the stronger the peach flavor)
1 c fat free half and half
1/2 c sugar
1/2 c whole milk
1 t vanilla extract

Directions:
1. Place the peach slices in a food processor (a blender would work fine as well) and run until finely chopped. Put the peaches, half and half, sugar, milk and vanilla in a large bowl and stir to combine.
2. Put the entire mixture into an ice cream freezer/maker and freeze according to manufacturer’s instructions.

If the ice cream has not yet reached your desired consistency, transfer it to a sealed container and put in the freezer until fully frozen.

Mine did not need additional freezing, but all ice cream freezers are different. Freeze any leftovers.

Yields 8 (1/2 cup) servings. Weight Watchers Points Plus: 3 per serving

Simple Homemade Ice Cream* 1 1/2 cup(s) whole milk 1 1/8 cup sugar 3 cups heavy whipping cream 1 1/2 tsp vanilla extract

In medium mixing bowl, use a hand mixer on low speed to combine milk & granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

Stir in the heavy cream and vanilla. Turn on ice cream maker; pour the mixture into freezer bowl, let mix until thickened, about 20 to 25 minutes.

The ice cream will have a soft, creamy texture.

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Serves 14 @ 7 PP.   ** I found several different homemade ice cream recipes on etools community recipe board.  I simply searched in etools with the words 'Homemade Ice Cream"

Homemade Watermelon Lemonade

3 cups chopped, seeded watermelon

1 cup fresh lemon juice, 4-6 medium lemons juiced

1 cup sugar or ½ sugar and sugar substitute such as Splenda or Stevia, to taste

4½ cups water

Watermelon ice cubes, recipe follows (optional)

Lemon slices for garnish, if desired

1. In a blender, add watermelon and puree. Strain to remove any bits of seeds that remain.

Pour into a container or bowl, cover and refrigerate until ready to serve lemonade.

2. Combine lemon juice and sugar in a large pitcher. Stir until sugar is completely dissolved.

Add water and mix well. At this point you can refrigerate lemonade until ready to serve.

3. Just before serving, mix in pureed watermelon.

4. Add ice or watermelon ice cubes to pitcher or to each glass and serve.

Makes 6 cups

PointsPlus per cup = 5

To Make Watermelon Ice Cubes

Add 3 cups cubed seeded watermelon to a blender and puree. Pour into an ice cube tray.

Freeze until solid. This works with any type of melon. Use these cubes to dress up any ice tea or lemonade.

Makes 14 cubes

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