It is Weight Watchers Wednesday Week 15 and I had a big loss of 0 lbs this week. Yes you read that correctly, a big goose egg! That makes my running total still 28.5 lbs. The lack of progress this week is completely due to my lack of food preparation and planning. It has been one of those weeks that are jam packed every.single.day. with stuff to do. I have quite simply been eating whatever is quick and easy. You know that means I have not done a lot of cooking.
We are having a major Spring cleaning overhaul, so that has been most of my activity. I worked in the yard for 8 hours on Saturday while Nonnie and Pop watched the kids. It was extremely productive, but all the pizza I ate probably cancelled out those extra calories I had burned. I did feel bad after my weigh in this morning, so I am back on the bandwagon this week. I already went walking. My friend Mary and I walked 4.5 miles tonight and it felt so good! I just have to remember that feeling on those days when I don't feel like exercising.
For the recipe of the week, I am gonna share 2 recipes that I have not tried yet, but found and put in my WW cookbook. If you make them let me know how they are. I am hoping to do them both in the next week.
Snickers Pie, 3 points
12 ounces frozen fat-free vanilla yogurt
1 small box sugar-free instant chocolate pudding
1/4 cup chunky peanut butter
1 cup lite Cool Whip
3 ounces Grape Nuts Cereal
Mix all ingredients together. Pour into an 8-inch dish and freeze.
8 servingsServing size: 1/8th of pie
Shrimp Pasta Salad, 2 points
3/4 cup uncooked shell macaroni
3 cups water
3/4 pound medium-size fresh shrimp, peeled and deveined
1 cup chopped cauliflower
1 cup sliced celery
1/2 cup low-calorie French dressing
1/3 cup chopped fresh parsley
1/4 cup chopped sweet pickle
1/4 cup reduced-calorie mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/2 teaspoon celery seeds
1/4 teaspoon pepper
Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Drain well.Combine macaroni, shrimp, cauliflower, and remaining ingredients; toss gently to combine. Cover and chill at least 8 hours.
Yield: 12 servings Serving size: 3/4 cup
Carbohydrate: 11 gm Protein: 6 gm Fat: 4 gm Calories: 100 Fiber: 1 gm Sodium: 212 mg Cholesterol: 42 mg
2 WW points per serving
I hope all my WW buddies had a great week. I look forward to hearing from you!