Here's the recipe I've been telling you about ---- I thought it was very good and it was pretty!
QUEEN ANNE'S CHEESECAKE
I used a flat rectangle Tupperware type keeper with a lid.
In the bottom of the keeper, lay 4 full sheets of low fat graham crackers. (the grahams laid side by side and almost covered the bottom perfectly)
In a mixing bowl, stir the following together:
4 oz lite cream cheese softened
1 small box sugar free Cheesecake pudding dry mix
1 small box sugar free cherry jello
1/2 c crushed pineapple (in own juice)
Fold in 1/2 small tub Fat Free Cool Whip. Gently spread over the graham crackers. Top with remaining 1/2 tub of the Cool Whip.
Entire recipe is 1080 calories --- if you divide into 10 servings, each would be 108 cals. --- or for 12 servings, each is 90 cals. For an additional 10 calories per serving, top each serving with one maraschino cherry. Chill for at least 2 hours.
This has a really nice, very cherry flavor to it - with a nice touch of the cream cheese. I thought it turned out very well and since it was devoured quickly ----- I'd say everyone in my family thought the same thing!
I do so much better if I cook ahead --- big batch cooking --- having extras in the freezer --- life is just easier if I can get more meals out of my time in the kitchen! Makes perfect sense and now that the weather is cooling off a bit - I am planning on getting back to doing more of this. A new month is coming fast and fall is here ---- soups, casseroles, etc. ---- easily doubled, easily stored, easily frozen ---- that's my goal for October ---- get back into the swing of big batch cooking!!! I'm starting off with a big pot of soup . . . . . . . . . .
I found lots of big batch recipes in spark recipes -- also lots of cookbooklets that were listed as big batch cookbooks --- here's one that I saved and am planning on trying some of the recipes:
I tried a new recipe and just loved it ---- actually we've had it twice and both times it went over big --- thought I'd share it. It's from a JoAnna Lund recipe book - there's actually a spark team named for her -- they follow the exchange diet and they have a thread for recipes --- I just recently came across the team and enjoyed reading through the posts. Any way --- enjoy!
Crunchy Pea Salad
3c frozen peas, thawed
1 c diced celery
1 3/4 c chopped cauliflower
1/4 c chopped onion
2 T Hormel bacon bits
1/4 c Kraft FF ranch dressing
1/2 c FF mayo
1 T sugar substitute (I used Splenda)
Combine the veggies in a large bowl. In a small bowl add the dressing ingredients and mix well. Pour over veggies and stir to coat. Best if refrigerated for at least 30 minutes.
Makes 8 (3/4 c) servings
4 gm fat
5 gm protein
18 gm carb
2 gm fiber
It's Friday! and that is the start of the weekend for me --- ahhhhhh............ the weekend! I have a Friday "ritual" -- I start the day by telling myself that it's the weekend, not the WEAKend! And then I have to remind myself of that -- all day on Friday ---- again on Saturday --- and again on Sunday. The reason I have to remind myself is b/c it's easy to get off track on the weekends --- just so much living to do that involves food! But I'm not complaining --- if a reminder keeps me out of trouble --- then a reminder it shall be!!!
Here's to a STRONG weekend ---- here's to a HIGH 5 Friday ---- I can do this!
Tomorrow starts the HIGH 5 Challenge on the Progress, Not Perfection Team. I have been getting myself into the "starting" position ---- I have my food diary ready, I have my daily check off sheet ready, I have set my ticker to reflect the High 5 Challenge days, and I'm going to the grocery in the morning to get the couple of items I need to make it a little more interesting with a couple of new recipes ---- so ---- I think I'm good to go!