MIDWEEK MINUTES May 2, 2015
Midweek
Minutes
May 2, 2015
Hello,
Winners!
I’m b-a-a-ck! We had a great 1920’s
Gatsby Style prom. It was terrific. The kids worked really hard, and I guess I
did too since I posted my Active Link numbers on ZIG’S WINNERS’ facebook page.
http://https://www.facebook.com/groups/419991954680972/
I took a personal day on Tuesday,
but that wasn’t so relaxing since my SIL hit a deer and totaled his vehicle. He
was banged up, (mostly from air bags deploying). After we had him checked out at
the ER, we went to get a loaner car all the way to Grand Island. I did get to
go to the chiropractor and get groceries for my empty
refrigerator.
So, it’s been a week of planned
events and unplanned events. How does this work with working the program? The
structure of pre-planning and having healthy foods available worked well. It’s
a learning process to ask myself, “What is the best outcome for me?” Selfish?
No. I need to be in control when life gets a little bit
wild!
One of the things I always have to keep
in mind is NOT to let my obligations interfere with my food and activity plans.
Easier said than done? Sure. The point is, that WEEKLY, we have the CHANCE to
review our week and decide if what we did worked or not. Then, we get to look
at the upcoming week and tweak it if needed. That’s
cool!
What’s the trade-off? Well, we could go
back to old routines and just neglect ourselves the way we did before WW. We
could make excuses that we are too tired, too busy, or it’s a lousy time of year
for food occasions, so we just let ourselves go with abandon. Well, what time
of year isn’t lousy for food occasions? We could also take pills, get our food
in a box on our front porches from UPS, or just diet with cottage cheese and
cabbage soup. No, thank you! None of the
above.
Therefore, if you are relaxing your
efforts in an “attitude plateau”, think. Think hard. How long do you want this
plateau to go on? What needs to happen for you to square your shoulders, put on
your determination, and ONE STEP AT A TIME, get back on track? Come to your
meeting this week! You’re worth it. See you there! –Zig
PS: I
hope this newsletter gets to you. If not, email me. It’s been a bit
frustrating with Windows Mail!
Member
Milestones
Superior: –11.4
lbs
Hastings: –10
lbs.
4 week key
ring
Rose
Caitlin
The Passing of Jean Nidetch
Thursday, April 30, 2015
It’s with great sadness we share the passing of our
beloved founder and innovator, Jean Nidetch. Jean passed away at her home in
Boca Raton early yesterday morning. She was 91 years old and is survived by her
son David Nidetch and three grandchildren.
Nidetch’s revolution began with a simple idea – people coming together once a week to share their successes, trade ideas and discuss weight loss and nutrition. She transformed from a New York housewife to a global icon in the health and wellness industry, inspiring millions to achieve their own success.
Today, Weight Watchers still operates on Nidetch’s philosophy: “It’s choice — not chance that determines your destiny.”
Thank you, Jean, for your inspiration, innovation and lasting legacy.
The Weight Watchers Team
Nidetch’s revolution began with a simple idea – people coming together once a week to share their successes, trade ideas and discuss weight loss and nutrition. She transformed from a New York housewife to a global icon in the health and wellness industry, inspiring millions to achieve their own success.
Today, Weight Watchers still operates on Nidetch’s philosophy: “It’s choice — not chance that determines your destiny.”
Thank you, Jean, for your inspiration, innovation and lasting legacy.
The Weight Watchers Team
Rediscover your kitchen
Explore delicious options for spicing
up your meals.
If you've spent any time wandering through the delicious
options in our Food & Recipes section, you know that
you don’t need lots of fat, sugar or calories to make a meal come alive. But
sometimes we get stuck in a familiar routine: Chicken and potatoes on Monday,
pasta on Tuesday, pork stir-fry on Wednesday… you get the picture.
To the rescue of your bored taste buds: Try our handy search function! Just enter up to three ingredients into the search bar at the top right of your home page to get plenty of tasty recipes featuring those ingredients. Or brush up on your kitchen moves, or learn a new one, with our detailed Technique Videos. And explore the world of herbs, spices and aromatics to add a distinctive kick to food. For example, adding ginger, onions and garlic to a recipe is an easy way to cut fat and boost flavor. Using acids such as mustards, lemon/lime juice and wine will also wake up your palate — and expand your flavor palette! Learn how to mix and match flavor enhancers and you’ve multiplied your options for creating mouthwatering meals.
Stuck between boring and bland?
Need a few quick, easy and versatile seasoning ideas? Some of these tasty suggestions can be marinades, dips or sauces. Others are great as spice rubs. All are a cinch to make.
Tuscan Tang
Mix together 2 tablespoons balsamic vinegar, 1 tablespoon of Dijon mustard and minced garlic. This garlicky, tangy sauce makes a delicious marinade for chicken and red meat. Add a dollop to meats or steamed vegetables for extra flavor.
Double Pepper
Purée 1 roasted red pepper, a quarter of an onion and 1/4 teaspoon each red pepper flakes and salt. This mellow, spicy sauce is wonderful with fish and chicken.
Moroccan Spice
Mix 1 tablespoon each cumin and cinnamon, 1/2 teaspoon salt and a pinch of cayenne. Rub on chicken, fish or meat before grilling.
Shortcut Savory
Mix 1 crushed bouillon cube with 2 teaspoons lemon juice; rub on fish or chicken before grilling.
Aromatic Herb
Mince equal parts of herbs (such as dill, basil, cilantro, oregano, tarragon, sage, thyme or rosemary) with aromatics (chives, leeks, shallots, onions). A squeeze of lemon or lime juice will brighten up the flavor. Or, add a dash of hot pepper sauce for extra spiciness. Sprinkle on meats or mix into vegetables.
My oh mayo!
There are tons of fat-free or low-fat condiments and dressings shelved in your supermarket or available when you're dining out. Some of our favorites include fat-free Caesar and Italian dressings, which tend to be lower in fat and calories. But if the sauce selection doesn't grab you, make your own. It's easy and all-natural — no preservatives or gummy aftertaste.
Spice up some low-fat mayo or plain yogurt with whatever is in your pantry. Spread it on sandwiches, grilled meats, fish, chicken or vegetables. Thin it out with water and — voila! — it becomes a tasty dressing. Try adding these to low-fat mayo or yogurt:
To the rescue of your bored taste buds: Try our handy search function! Just enter up to three ingredients into the search bar at the top right of your home page to get plenty of tasty recipes featuring those ingredients. Or brush up on your kitchen moves, or learn a new one, with our detailed Technique Videos. And explore the world of herbs, spices and aromatics to add a distinctive kick to food. For example, adding ginger, onions and garlic to a recipe is an easy way to cut fat and boost flavor. Using acids such as mustards, lemon/lime juice and wine will also wake up your palate — and expand your flavor palette! Learn how to mix and match flavor enhancers and you’ve multiplied your options for creating mouthwatering meals.
Stuck between boring and bland?
Need a few quick, easy and versatile seasoning ideas? Some of these tasty suggestions can be marinades, dips or sauces. Others are great as spice rubs. All are a cinch to make.
Tuscan Tang
Mix together 2 tablespoons balsamic vinegar, 1 tablespoon of Dijon mustard and minced garlic. This garlicky, tangy sauce makes a delicious marinade for chicken and red meat. Add a dollop to meats or steamed vegetables for extra flavor.
Double Pepper
Purée 1 roasted red pepper, a quarter of an onion and 1/4 teaspoon each red pepper flakes and salt. This mellow, spicy sauce is wonderful with fish and chicken.
Moroccan Spice
Mix 1 tablespoon each cumin and cinnamon, 1/2 teaspoon salt and a pinch of cayenne. Rub on chicken, fish or meat before grilling.
Shortcut Savory
Mix 1 crushed bouillon cube with 2 teaspoons lemon juice; rub on fish or chicken before grilling.
Aromatic Herb
Mince equal parts of herbs (such as dill, basil, cilantro, oregano, tarragon, sage, thyme or rosemary) with aromatics (chives, leeks, shallots, onions). A squeeze of lemon or lime juice will brighten up the flavor. Or, add a dash of hot pepper sauce for extra spiciness. Sprinkle on meats or mix into vegetables.
My oh mayo!
There are tons of fat-free or low-fat condiments and dressings shelved in your supermarket or available when you're dining out. Some of our favorites include fat-free Caesar and Italian dressings, which tend to be lower in fat and calories. But if the sauce selection doesn't grab you, make your own. It's easy and all-natural — no preservatives or gummy aftertaste.
Spice up some low-fat mayo or plain yogurt with whatever is in your pantry. Spread it on sandwiches, grilled meats, fish, chicken or vegetables. Thin it out with water and — voila! — it becomes a tasty dressing. Try adding these to low-fat mayo or yogurt:
- Soy sauce and scallions
- Wasabi (Japanese horseradish)
- Saffron and garlic
- Roasted red pepper and parsley
- Cajun spice mix and lemon juice
- Capers and horseradish
- Mustard and Worcestershire sauce
- Basil and garlic
- Dill and tarragon (great with chicken!)
- Parmesan, extra-sharp cheddar, blue or feta cheese. (These cheeses are very pungent so you need very little to spice up your food — about 1 teaspoon per 2 tablespoons of mayo or yogurt).
May 3 – May 23 Crunchy Snacks will be on
sale for $3.95
whit
May 3 – June
27 Smoothies will be on sale for $4.95
Permanently
Discounted while supplies last:
.PNG)
Creamy Coconut Smoothies
and Dulce de Leche Mini Bar for $4.95.
Aloha! Almond and
Berry-licious Cashew Chew for $3.95
Nothing for Dinner? Bet You're Wrong
You'll be amazed at all of the delicious meals you
can make from those forgotten cans, jars, and packets in your
pantry!
Ever walk into the kitchen and declare there's absolutely
nothing to eat? The thing is, unless you just moved into your home (or are about
to move out), you probably have lots of ingredients on hand that can quickly and
easily be transformed into a delicious, healthy meal. And we can prove it.
The pantry staples: lasagna noodles, a jar of tomato sauce
The new meal: Make a super-healthy summer veggie lasagna by roasting sliced vegetables (whatever you have on hand; we like: zucchini, butternut squash, red onions, peppers and tomatoes) until tender, then mixing with the sauce and layering with 6 lasagna sheets. Top with 7 oz low-fat ricotta (or, in a pinch, cottage cheese) mixed with 5 Tbsp nonfat milk, then sprinkle with 2 Tbsp Parmesan cheese and bake for 35 minutes.
The pantry staples: a can mixed beans (or cannellini or kidney beans), canned green beans, canned corn
The new meal: Make a mean bean salad by draining canned beans and corn, then mixing with 2 Tbsp tomato paste and 2 Tbsp lemon juice. Add that lurking can of tuna or salmon too, breaking it into chunks and mixing it in with chopped fresh tomato, cucumber, or pepper. Instant gourmet goodness.
The pantry staples: tuna or salmon, tomato sauce, canned peas
The new meal: Make a seafood pasta dinner by adding tuna or salmon to cooked pasta, along with lightly cooked leeks or scallions, zucchini and tomato pasta sauce. Or puree a can of peas, then mix it with flaked red salmon, chopped fresh parsley and mashed potato to make easy fish cakes. Yum!
The pantry staples: can of lentils, vegetable broth
The new meal: Make tasty, belly-filling lentil soup with 1 onion, 2 carrots and 2 celery sticks simmered with 2.5 oz red lentils in a quart of vegetable stock for 30 minutes. Blitz in a blender or food processor until smooth, then eat. Or cook French green lentils with chopped scallions and herbs, then serve with grilled fish or chicken for a tasty side dish.
The pantry staples: canned/jarred fruit
The new meal: Mix drained raspberries, strawberries or pineapple pieces with 0% fat Greek-style plain yogurt and crushed meringue cookies for an indulgent treat. Or make a low fat English trifle with lady fingers: just drain the natural juice from a can of fruit cocktail over 8 lady fingers, sprinkle with 3 Tbsp sherry, add the fruit, then top with nonfat vanilla pudding and a squirt of low fat whipped cream.
The pantry staples: lasagna noodles, a jar of tomato sauce
The new meal: Make a super-healthy summer veggie lasagna by roasting sliced vegetables (whatever you have on hand; we like: zucchini, butternut squash, red onions, peppers and tomatoes) until tender, then mixing with the sauce and layering with 6 lasagna sheets. Top with 7 oz low-fat ricotta (or, in a pinch, cottage cheese) mixed with 5 Tbsp nonfat milk, then sprinkle with 2 Tbsp Parmesan cheese and bake for 35 minutes.
The pantry staples: a can mixed beans (or cannellini or kidney beans), canned green beans, canned corn
The new meal: Make a mean bean salad by draining canned beans and corn, then mixing with 2 Tbsp tomato paste and 2 Tbsp lemon juice. Add that lurking can of tuna or salmon too, breaking it into chunks and mixing it in with chopped fresh tomato, cucumber, or pepper. Instant gourmet goodness.
The pantry staples: tuna or salmon, tomato sauce, canned peas
The new meal: Make a seafood pasta dinner by adding tuna or salmon to cooked pasta, along with lightly cooked leeks or scallions, zucchini and tomato pasta sauce. Or puree a can of peas, then mix it with flaked red salmon, chopped fresh parsley and mashed potato to make easy fish cakes. Yum!
The pantry staples: can of lentils, vegetable broth
The new meal: Make tasty, belly-filling lentil soup with 1 onion, 2 carrots and 2 celery sticks simmered with 2.5 oz red lentils in a quart of vegetable stock for 30 minutes. Blitz in a blender or food processor until smooth, then eat. Or cook French green lentils with chopped scallions and herbs, then serve with grilled fish or chicken for a tasty side dish.
The pantry staples: canned/jarred fruit
The new meal: Mix drained raspberries, strawberries or pineapple pieces with 0% fat Greek-style plain yogurt and crushed meringue cookies for an indulgent treat. Or make a low fat English trifle with lady fingers: just drain the natural juice from a can of fruit cocktail over 8 lady fingers, sprinkle with 3 Tbsp sherry, add the fruit, then top with nonfat vanilla pudding and a squirt of low fat whipped cream.
From April 28 – June 1: Special Offer for New
Members: Lose 10 Pounds on Us! Join Weight Watchers, and if you lose 10 pounds
within your first two months, you'll get your money back! (A refund of 2 months’
worth of applicable fees). Offer available to new members only. Joining member
must purchase and signup for a subscription plan like Monthly Pass.
Member
Recipes
Shrimp Enchilada Casserole
Recipe
1 lb peeled cooked shrimp, tails removed,
diced
12 corn tortillas
2 4-ounce cans chopped green chiles, (not
drained)
2 cups canned green enchilada sauce
1 cup red onion, diced
1 cup fresh tomatoes, seeded and diced
1 cup zucchini, diced
1 15-ounce can black beans
1 cup reduced-fat Mexican-style cheese blend,
shredded
1/2 cup chopped fresh cilantro
Preheat oven to 425°F.
Spray a 9-by-13-inch glass baking dish with non-fat
cooking spray.
Combine shrimp, zucchini, tomatoes, chiles, onions,
and 1/2 cup enchilada sauce in a microwave-safe medium bowl.
Cover and microwave on High until heated through,
about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce in the prepared baking
dish. Top with a layer of 6 overlapping tortillas.
Spread black beans evenly over the
tortillas.
Top the beans with the shrimp mixture, followed by
the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover
with foil.
Bake the casserole until it begins to bubble on the
sides, about 20 minutes.
Remove the foil; sprinkle cheese on top. Continue
baking until heated through and the cheese is melted, about 5 minutes
more.
Top with cilantro, cut into 6 equally sized portions,
and serve.
Entire recipe makes 6 servings
Serving size is 1/6th of casserole
Each serving = 7 Points +
Serving size is 1/6th of casserole
Each serving = 7 Points +
Steak Burrito
Recipe
2 La Tortilla Factory Smart & Delicious 100 Calorie
Tortillas
6 ounces strip steak, trimmed and thinly sliced
3/4 cup canned black beans, drained and rinsed
2 tbsp instant brown rice
1/4 cup prepared fresh salsa
1/4 cup water
Juice from 1 lime, freshly squeezed
1/2 tsp Kosher salt
1/4 teaspoon freshly ground pepper
2 tbsp prepared guacamole
1/4 cup red onions, thinly sliced
2 tbsp coarsely chopped fresh cilantro
2 tbsp reduced fat sour cream
Combine salsa and water in a small saucepan; bring to a boil. Stir in
rice, reduce heat to a simmer, cover and cook for 5 minutes.
Stir in beans, return to a simmer and cook, uncovered, stirring
occasionally, until the rice is tender and most of the liquid is absorbed, about
5 minutes more.
Meanwhile, sprinkle steak with salt & pepper. Spray a medium
skillet with non-fat cooking spray and set over medium-high heat.
Add steak and onions, and cook, stirring occasionally, until browned
and cooked through, 3 to 5 minutes.
To assemble, divide the steak & onions among the tortillas and
squeeze ½ of the lime over each.
Then top with equal amounts of sour cream, guacamole, cilantro and
the rice mixture. Roll each tortilla up into a burrito.
Entire recipe makes 2 servings
Serving size is 1 burrito
Each serving = 8 Points
Serving size is 1 burrito
Each serving = 8 Points
Chili Con
Queso Bites
4
Medium Eggs
1/2 Cup Picante Sauce
1/4 Cup Flour
2 teaspoons Chili Powder
3/4 Cup Kraft 2% Shredded Cheddar Cheese
1 Green Onion
Preheat oven to 400 degrees. Spray18 (3-inch) muffin pan cups with butter flavored non-stick cooking spray. Set aside.
1/2 Cup Picante Sauce
1/4 Cup Flour
2 teaspoons Chili Powder
3/4 Cup Kraft 2% Shredded Cheddar Cheese
1 Green Onion
Preheat oven to 400 degrees. Spray18 (3-inch) muffin pan cups with butter flavored non-stick cooking spray. Set aside.
In
a medium bowl, mix eggs, picante sauce, flour and chili powder. Stir in cheese
and onion. Spoon evenly into each cup.
Bake 10 minutes or until golden brown.
Serve warm or at room temperature with fat free sour cream and
additional picante sauce if desired (add additional points for sour
cream).
Serves: 18
Serves: 18
P+ = 1
Jalepeno
Poppers
12-18 whole fresh jalapenos
1 cup nonfat refried beans
1 cup shredded Monterey Jack or extra-sharp,
Cheddar cheese
1 scallion, sliced
1 teaspoon salt, divided
1/4 cup all-purpose flour
2 large eggs
1/2 cup fine cornmeal
Olive oil or canola oil cooking spray
1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish.
12-18 whole fresh jalapenos
1 cup nonfat refried beans
1 cup shredded Monterey Jack or extra-sharp,
Cheddar cheese
1 scallion, sliced
1 teaspoon salt, divided
1/4 cup all-purpose flour
2 large eggs
1/2 cup fine cornmeal
Olive oil or canola oil cooking spray
1. Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish.
Cover
and microwave on High until just softened, about 5 minutes.
2. Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well).
2. Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
3. When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well).
Fill
each pepper with about 1 tablespoon of the bean filling, or until the pepper is
full but not overstuffed (the amount will depend on the size of the pepper).
Close
the pepper around the filling.
4. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
5. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish.
4. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
5. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish.
Roll
each stuffed pepper in flour, shaking off any excess. Dip in egg and let any
excess drip off. Then roll in the cornmeal mixture.
Place the peppers on the prepared baking sheet. Generously coat
all sides of each pepper with cooking spray.
6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
Makes 12-18 Servings (1 Popper Per Serving) @ 2 P+
6. Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.
Makes 12-18 Servings (1 Popper Per Serving) @ 2 P+
Mexican
Pizza
12
Tostada Shells (you can get these where the taco shells are)
1 Packet Taco Seasoning
1 (12 oz.) Box Boca Ground Burger Crumbles
1 (16 oz.) Can Fat Free Refried Beans
1 1/2 Cups Fat Free Shredded Mozzarella Cheese
Picante Sauce (mild, medium, or hot)
Chives (optional)
Bake Tostada shells according to directions on the box.
Place Boca in a skillet along with taco seasoning and 3/4 cup of water.
1 Packet Taco Seasoning
1 (12 oz.) Box Boca Ground Burger Crumbles
1 (16 oz.) Can Fat Free Refried Beans
1 1/2 Cups Fat Free Shredded Mozzarella Cheese
Picante Sauce (mild, medium, or hot)
Chives (optional)
Bake Tostada shells according to directions on the box.
Place Boca in a skillet along with taco seasoning and 3/4 cup of water.
Bring
to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
Place
Boca mixture in a food processor and blend until the mixture is almost
smooth.
Build your mexican pizzas following these steps:
Place 6 Tostada shells on a fat surface.
Build your mexican pizzas following these steps:
Place 6 Tostada shells on a fat surface.
Spread
1/4 cup of refried beans on each shell, then spread about 1/4-1/2 cup (depending
on how small you processed your Boca) of taco meat on top of beans.
Place
your second Tostada shell on top of meat and bean layers.
Spread a couple of Tablespoons of Picante sauce on top of each shell, adding more or less to desired taste.
Spread a couple of Tablespoons of Picante sauce on top of each shell, adding more or less to desired taste.
Sprinkle 1/4 cup cheese evenly on top of Picante sauce, then sprinkle
lightly with chives.
Place
the pizzas back in the oven for a few minutes to heat. The cheese may not melt
completely since it's fat free.
Add shredded lettuce, tomatoes, or sour cream if desired. If
adding sour cream, you'll need to add points accordingly.
Serves: 6
P+ = 7
Chili
Relleno Bake
4 (4.25 oz.) Cans Diced Green
Chilies
8 oz. Kraft Fat Free Shredded Mozzarella Cheese
8 oz. Kraft Fat Free Shredded Cheddar Cheese
3/4 Cup Egg Substitute
8 oz. Fat Free Sour Cream
1/4 teaspoon Pepper
Pre-heat oven to 375 degrees.
Spray an 8X8 inch baking dish with non-stick cooking spray.
Mix the two cheeses together in a medium bowl.
Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers.
Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies.
Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through.
8 oz. Kraft Fat Free Shredded Mozzarella Cheese
8 oz. Kraft Fat Free Shredded Cheddar Cheese
3/4 Cup Egg Substitute
8 oz. Fat Free Sour Cream
1/4 teaspoon Pepper
Pre-heat oven to 375 degrees.
Spray an 8X8 inch baking dish with non-stick cooking spray.
Mix the two cheeses together in a medium bowl.
Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. Repeat the layers.
Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies.
Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through.
If it starts to brown, cover
loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before
cutting.
Note: You can cut this into smaller servings and serve as a side dish.
Note: You can cut this into smaller servings and serve as a side dish.
Serves: 4
p+ = 7
Frozen Virgin
Margarita
4 tsp
Low-Calorie Granulated Sugar*
½ lime, cut
into 4 wedges
1 package
Crystal Light® Lemonade Mix
2 tbsp lime
juice
½ cup light
orange juice
½ cup
water
3½ cups
crushed ice
Place the
*Low-Calorie Granulated Sugar in a shallow dish. Rub the rim of each of 4
margarita glasses with a lime wedge and dip the rims into the sugar; set the
lime wedges aside.
In a blender,
blend the lime juice, orange juice, lemonade mix, water and ice onhigh
speed for 1 to 2
minutes, or until well-blended. Enjoy!!!
Points Plus:
1 for 1 Cup
Variation: For our
light margarita with a kick, add a shot of tequila. For each jigger (1.5 oz) add
97 calories and 20g carbs
Mexican Un-Fried Ice
Cream
4 Low Fat Cinnamon Graham Cracker Sheets
3 Cups Edy’s Fat Free No Sugar Added Vanilla Ice Cream
6 (98% Fat Free) Fajita Size Flour Tortillas
1 Cup Splenda Granular
1 teaspoon Cinnamon
3 Tablespoons Warm Honey
Butter Flavored Non-stick Cooking Spray
Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
3 Cups Edy’s Fat Free No Sugar Added Vanilla Ice Cream
6 (98% Fat Free) Fajita Size Flour Tortillas
1 Cup Splenda Granular
1 teaspoon Cinnamon
3 Tablespoons Warm Honey
Butter Flavored Non-stick Cooking Spray
Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
Freeze for at least 2 hours or overnight.
Crush the graham crackers into a small bowl.
With clean hands, warm each mound of ice cream
slightly, and then roll into graham cracker crumbs, covering the surface
completely.
At the same time, you want to try and make the
mounds a little more round. Work quickly so you don't melt the ice cream.
Place the ice cream back onto the wax paper
and return to the freezer for at least 2 more hours. In the meantime, preheat
the oven to 350 degrees.
In a small bowl, mix the Splenda and cinnamon
together. Lightly spray each tortilla with the nonstick cooking spray, and then
sprinkle each tortilla generously with the cinnamon mixture.
Turn the tortillas over and repeat. Place the
tortillas on a cookie sheet and bake for 8 minutes, then turn each tortilla over
and continue baking until the tortillas are crisp and lightly browned.
If you aren't serving these right away, let
them cool, and then wrap them in foil for later. You can just heat them in the
microwave for 15-20 seconds when ready to serve.
To Serve: Place 1 mound of prepared ice cream
on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey.
If you don't like honey, you could substitute
1/2 tablespoon Hershey's Light Chocolate Syrup without changing the points any.
Serves: 6
P+=7
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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.
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