WW Wednesday

WW is going good… even over the holiday we seemed to do good! Lots of shrimp, corn, a delicious black cherry cake, and more! My sister and I are close to losing 10 lbs each and we couldn’t be more thrilled! After eating what seemed like tons of good food over the weekend, we were a little apprehensive to weigh in on Monday. BUT after stepping on the scale and seeing our numbers drop from last week, we got really excited! It’s so encouraging to see good results and to know that what we are doing is really working! Here are a couple of things I cooked over the weekend that everyone was impressed with. I tend to wait until the guys actually try the food before I tell them what they are eating is “healthy”! We especially were surprised about the cake- there was nothing about that cake that tasted healthy!

You must try it!

Mexicorn Scoops

courtesy of Tyra’s Choices (She took a Rachael Ray recipe and made it WW friendly)

What you need:
8 oz 1/3 Less Fat Cream Cheese, at room temperature
1/2 c Sargento Reduced Fat 4 Cheese Mexican Blend
11 oz can Mexicorn, drained well
1 Egg
1 c Kale, chopped
1 tsp Gourmet Garden Cilantro Herb Blend, or to taste
36 Tostitos Baked Scoops
What to do:
Preheat oven to 350.
Add all, except Tostitos Scoops, into a large bowl and mix until well combined. You will easily be able to do this with a fork or spoon. Not need to mess up your mixer, unless you just love cleaning. When combined, mound filling into the scoops and place on cookie sheet.
Bake for 20 minutes or until filling sets completely and slightly browned on top.
4 Mexicorn Scoops = 3 Points

Black Cherry Poke Cake
By Kraft Foods

What You Need:
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
2 pkg. (0.3 oz. each) JELL-O Black Cherry Flavor Sugar Free Gelatin
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
What to do:
PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
DIP bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Serves 16.  =4 WW points per serving.
And here the kids are eating yummy watermelon by the pool! Aren't they precious?! 1 cup of watermelon= 1 point
 


What can I say.. my child loves corn! lol

Among other things, my family enjoyed the yummy ricotta blueberry pancakes from Xtina over at "Hungry Meets Healthy" AND our holiday guests dipped crispy cucumbers in the green onion dressing shared by Katie at "The Perks"! Both were healthy and delicious. I just wish I had nutritional facts on them. Click on these two sweet girl's links for the recipes. :)