So how do you think I did? Let's see I tracked all of my food and stayed within my weekly allotted points. I gained .4 pounds~ ugghh. The only thing I can see that I did wrong last week is my water consumption. Usually that is no problem for me whatsoever but a couple of times this week I was actually very thirsty. After reviewing my week with the staff they all agree that it is probably the water or the possibility that I may be coming down with something, I'm not sure if they jinxed me but I have had the worse sore throat the last hour or so.
Onto the food. It happens to all of us. We get excited about a recipe we've read, follow directions exactly, serve it to our family and even you don't like it. I really don't get that upset about it. Though I do make sure I never make that recipe again. You should see my cookbooks ~seriously. Anytime I try a recipe I always and I do mean always write comments both good and bad.
Tuesdays in our house means breakfast for dinner. This week I wanted to try something different, kinda shake things up. Our menu included two new recipes plus scrambled eggs (had to have something safe just in case).
- 1 pkg Jones light sausage links (10) cut in half
- Mushrooms whole, sm pkg
- 20oz can chunk pineapples (drained)
- 2 Tablespoons Melted Butter
- Drizzle Maple (Pancake) Syrup
- Pre-heat broiler.
- Alternating with the pineapples and mushrooms thread onto 4 metal skewers.
- Brush completed skewers with the melted butter (I drizzled the syrup).
- Place the skewers onto a pan that allows them to be suspended so they don't touch the bottom. I found using a round deep dish pizza pan worked best.
- Cook for 10 minutes or until sausage is done. No need for turning.
- BE CAREFUL serving the skewers stay hot for a bit!
Breakfast Berry Cornbread from Weight Watchers Points Plus Cookbook *found it funny that the recipe isn't on their website ~just saying
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fat free sour cream
- 1 large egg
- 1 large egg white
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1- 6 ounce container fresh raspberries or 3/4 cup frozen unsweetened raspberries * I used strawberries
- Preheat oven to 375 degrees.
- Spray 9 inch pie plate with non-stick spray.
- Whisk together cornmeal, sugar, baking powder, and baking soda in medium bowl. In another bowl, whisk together sour cream, egg, egg white, lemon zest and vanilla.
- Add sour cream mixture to cornmeal mixture and stir just until cornmeal mixture is moistened.
- Spoon into prepared pie plate. Sprinkle with raspberries.
- Bake about 35 minutes or until toothpick inserted in center comes out clean
- Let cool on rack 5 minutes.