I do want to give one of my dear friends Toni a "WAY TO GO GIRL!" because she started Weight Watchers the week after me and has already lost 13 lbs. She was not very big to begin with, but she wanted to get her mojo back after having 2 little ones. She is right on track. She tells me you never want to "lose the hot factor". She keeps me accountable day to day as well, and she is a great taster for my recipes.
Here is a bad attempt at taking a picture of myself to show my progress. Lon wasn't home and this was yesterday. I think these pics are gonna help monitor my progress. On the exercise front, I started a new regimine with Lon last night and we will see how it goes. It is a Wii program called "My Fitness Coach" and it is much harder than my Wii Fit has been. I like the Wii Fit a little better because it is more fun, but the other is more difficult. We are gonna work out 4 times a week @ 30 min. per session to start.
This week's recipe is for my sweet tooth. I am a pumpkin fanatic. Especially during winter months. Pumpkin pie, pumkin coffee, pumpkin cheesecake, you catch my drift. This is called Pumpkin Fluff and it is my salvation when I get a pumpkin craving.
1 can canned pumpkin, large can -- not pie filling
1 pkg pudding mix, Jell-O SF FF instant, butterscotch
1 pkg pudding mix, Jell-O SF FF instant, vanilla
3 c skim milk
pumpkin pie spice -- to taste
Mix milk and pudding with hand mixer. Add pumpkin and spice. Chill. I top with 1 tablespoon of fat free whip cream. Yields approximately six 1-cup servings. 1/2 cup milk per serving which means you can not only count this as a serving of veggies (due to the pumpkin), but you can also count it as 1/2 serving of milk as well.