4 Miles, 4 weeks, & 4 recipes!



Let's start with the subject of 4 miles and 4 weeks . . . . . . .

Last night's Walkfit was so amazing!  We are at the beginning of our 4th week of Meltdown and we broke another record and completed 4 miles in less than an hour!!!  We'll have one more week of 4 miles and then we'll move up to 5 miles.  Way to go!!

It's our 4th week of our Meltdown and this is the week that you will see another decrease in the number on the scales.  The first week is always a good number and then the next few weeks seem to level out and then decrease slightly.  At week four your body has become more efficient at burning calories.  With strength training you have built muscle and with each minute of exercise you log in you will find you sweat faster and burn more calories, which results in a loss on the scales.  Be diligent in your healthy eating this week and you can see a BIG difference on the scale for Week 4.

4 new Recipes

Ranch Roasted Red Potatoes Recipe

Ingredients:
- 12 oz red potatoes, washed and quartered
- 1 packet Ranch Dressing Dry Mix
- non fat, olive oil cooking spray
- 1 tsp salt
Directions:
Preheat oven to 425 degrees. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes. Serve immediately.
Entire recipe makes 4 servings
Serving size is 1/4 of recipe, approx 1/2 cup
Each serving = 2 Points +
PER SERVING: 78 calories; 1g fat; 18g carbohydrates; 1.75g protein; 1.5g fiber

 

Chile Con Queso Recipe

Ingredients:
- 1 10-ounce can diced tomatoes, drained
- 1/2 cup diced Anaheim chilies
- 1/2 cup light ale beer
- 1 3/4 cups reduced fat shredded sharp Cheddar
- 1 1/4 cups skim milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp cornstarch
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sliced green onions
- 2 tsp lime juice
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
Directions:
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.
Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +
PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
1 (3 lb) boneless pork shoulder roast
2 large onions cut in thin wedges
1 tsp celery salt
1/2 cup water
2 cups broccoli slaw mix
1 cup light mayonnaise
16 whole grain hamburger buns

Directions:

1. In a small bowl, stir together garlic powder, onion powder, pepper and celery salt. Trim fat from meat. Sprinkle the spices evenly over meat; rub in with fingers.
If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.

2. Place onion in bottom of slow cooker. Add meat. Pour water over meat.

3. Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours. Remove meat and onions from cooker to a cutting board; discard cooking liquid. Using two forks, pull meat apart into shreds. Tote meat in slow cooker. Tote broccoli and mayonnaise dressing in an insulated container with ice packs.

4. To serve, in a small bowl, combine shredded broccoli and 1/4 cup of the mayonnaise dressing. Spread bottoms of the buns with the remaining mayonnaise dressing. Place meat mixture on bottoms of buns. Top with shredded broccoli mixture; replace tops of buns.

Yield: 16 Sandwiches Serving Size: 1 Sandwich per serving.

Weight Watchers Points Plus+ = 7 Per (1) Sandwich Serving.

Nutrition Information:
Calories 270, Carbs 24 g, Fiber, 2 g, Fat 10 g, Protein 22 g

Chocolate Chip Cheesecake

Ingredients:
-10 oreos crushed (Quick fix mama used an oreo pie crust, cause she didn't wanna have to crush the oreos lol)
-8oz fat free cream cheese (in the box)
-8oz light cream cheese (in the tub)
-1 cup of sugar (see we are allowed to have the good stuff!)
-2 tbsp all purpose flour
-1 cup cottage cheese
-2 tsp almond extract
-6 large egg whites
-3/4 cup MINI choc. chips

Instructions:
-Preheat oven to 325 degrees
-lightly coat spring form pan with cooking spray and spread cookie crumbs lightly over bottom of pan
-Using an electric mixer mix together cream cheeses until well blended then add sugar and flower and mix again.
-in a food processor or blender puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture and mix again.
-Add egg whites and mix once more.
-Stir in 1/2 cup of choc. chips.
-Pour into spring form pan and sprinkle remaining chips on top.
-Bake until cheesecake puffs and center is almost set. About 60 minutes.
-Let cool completely and then run knife around edges to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices. 1 slice =6 points