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  1. A bus driver with a bus full of seniors is driving down a highway, he is tapped on his shoulder by a little old lady. She offers him a handful of peanuts, which he gratefully munches. After approx. 15 minutes, she taps him on his shoulder again and she hands him another handful of peanuts. She repeats this gesture eight more times. At the ninth time he asks the little old lady why they don't eat the peanuts themselves? She replies, "we can't because of our teeth, we can't chew them." "Why do you buy them then?" he asks puzzled. The old lady answers, "We just love the chocolate around them."
  2. John, you ROCK!!! Thank you for being among us and sharing your experiences. I can just imagine you giving motivational talks when you are at goal. Can you imagine how many people's lives you could help to change? I really admire you. :bcbsalute
  3. fight and kick are funny..hug, kiss, wink, elf, eat, sleep, and ahhh yes... ROBOT!!
  4. SierraWind

    Groan alert!

    Read it aloud... I didn't catch it at first either.
  5. YES! I'm doing the our Thanksgiving turkey this way! YUMMMMMMM....
  6. Recipes Autumn Fruit with Tofu Whipped Topping Core Recipe Servings | 4 Preparation Time | 18 min Cooking Time | 12 min Level of Difficulty | Easy desserts | This warm dessert is richly satisfying. It's a lovely ending to any meal. print e-mail to a friend add to Favorites Ingredients 1 sprays cooking spray (5 one-second sprays per serving) 2 medium apple(s), Granny Smith, cored, chopped into 1/2-inch pieces 2 medium pear(s), Bosc or Bartlett, cored, chopped into 1/2-inch pieces 1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 1/2 tsp ground cinnamon 1/2 cups cranberries, fresh or frozen 8 oz soft tofu, pressed to remove as much water as possible 1/8 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 1 tsp vanilla extract 1/8 tsp ground cinnamon Instructions Coat a nonstick skillet with cooking spray and heat over medium-high heat. Toss apples and pears with 1/4 cup of Splenda and 1/2 teaspoon of cinnamon in a medium bowl. Add fruit mixture to skillet and sauté until fruit starts to soften and brown, about 5 to 7 minutes. Add cranberries and cook 5 minutes more. Remove from heat and keep warm. Place tofu in the bowl of a food processor and process until smooth, about 3 minutes. Add 1/8 cup (2 tablespoons) of Splenda, vanilla and 1/8 teaspoon of cinnamon and blend until smooth, about 3 to 5 minutes. To serve, top 1/2 cup of fruit with 1/4 cup of whipped topping. Spiced Baked Apples with Vanilla Sauce Core Recipe Servings | 4 Preparation Time | 15 min Cooking Time | 20 min Level of Difficulty | Easy desserts | Dig your spoon into these sweet, juicy treats. Nothing beats them on a cold, blustery day. print e-mail to a friend add to Favorites Ingredients 4 medium apple(s), cored (use Granny Smith for tart flavor; use Gala for sweet flavor) 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 1/4 cup water 2 Tbsp fresh lemon juice 1/4 oz fat-free sugar-free instant vanilla pudding mix, about 2 Tbsp 3/4 cup fat-free skim milk Instructions Preheat oven to 350°F. Using a vegetable peeler, peel a 1/2-inch horizontal strip around apples to help release juices during baking. Place apples in a 9 X 9-inch baking dish. Combine cinnamon, ginger and Splenda in a small bowl. Place 1 tablespoon of cinnamon mixture in cored-out center of each apple, then sprinkle with remaining cinnamon mixture. Combine water and lemon juice in a cup. Pour liquid around apples. Bake until apples are soft when pierced with a knife, about 15 to 20 minutes. Remove from oven and let cool. Pour pudding mix into a medium bowl. Whisk in milk to make a fairly thin sauce. Place one apple on a plate and drizzle with sauce. Yields 1 apple and about 1/4 cup of sauce per serving.
  7. From the WW website: Recipes Cranberry-Sage Couscous Stuffing Core Recipe Servings | 8 Preparation Time | 15 min Cooking Time | 40 min Level of Difficulty | Easy side dishes | Your guests will appreciate this spin on traditional stuffing. It’s a tart, colorful side dish that will complement the rest of the flavors in your Thanksgiving meal. print e-mail to a friend add to Favorites Ingredients 4 cups cranberries, fresh 10 oz uncooked couscous 2 cup fat-free chicken broth, or vegetable broth 2 tsp olive oil 1 medium onion(s), sweet, chopped 3 medium stalk celery, diced 1/8 oz fresh sage, minced (use 6 whole leaves) 1 sprays cooking spray (5 one-second sprays per serving) 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Instructions Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside. Meanwhile, prepare couscous according to package directions using broth instead of water. In a large skillet, heat oil over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove skillet from heat; add couscous and cranberries to skillet and stir until well mixed. Season to taste with salt and pepper if desired. Preheat oven to 350ºF. Coat a 1-quart casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes. Yields about 1 heaping cup per serving. Notes You can prepare the stuffing the day before Thanksgiving until the point of baking it and simply finish cooking it while the turkey’s roasting. This is meant to be a tart-tasting dish. If you like sweeter foods, try tossing the cooked cranberries with Splenda. Recipes Candied Sweet Potato with Pineapple Core Recipe Servings | 6 Preparation Time | 10 min Cooking Time | 45 min Level of Difficulty | Easy side dishes | Carry on with tradition: Serve these sweet, delicious potatoes at your Thanksgiving gathering. print e-mail to a friend add to Favorites Ingredients 1 sprays cooking spray (5 one-second sprays per serving) 1 1/2 pound sweet potato(es), peeled and cut into 1-inch chunks 8 oz canned crushed pineapple in juice, undrained 3 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener 1/4 tsp ground cinnamon Instructions Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray. Place potatoes in prepared dish. Combine crushed pineapple, Splenda and cinnamon in a small bowl; add to potatoes and toss until well mixed. Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving. Notes You can use canned sweet potatoes in water to save time if you prefer. Barley with Butternut Squash, Apples and Onions Core Recipe Servings | 4 Preparation Time | 25 min Cooking Time | 35 min Level of Difficulty | Easy side dishes | Butternut squash used to be a labor-intensive ingredient. Not anymore! Save time by buying it peeled, seeded and cubed from your grocery store. The squash and apples will add just the right sweet touch to your Thanksgiving meal. print e-mail to a friend add to Favorites Ingredients 3/4 tsp table salt, divided 1/2 cup uncooked barley 1 Tbsp olive oil 2 cup butternut squash, diced 1 cup onion(s), chopped 1/2 cup sweet red pepper(s), diced 1 medium apple(s), peeled, cored, diced 1 1/2 tsp minced garlic 3/4 tsp dried thyme 1/4 tsp black pepper 1/3 cup fat-free chicken broth, reduced-sodium Instructions Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes. Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.
  8. Name ?: Sierra (that's my online moniker anyway!) Where?: Athens, GA Married ?: Yes for 9 years Kids ?: 2 boys ages 8 and 6. Occupation ?: Still decideding what I want to be when I grow up. Sports ?: Martial arts, Baby! Specially, Kyuki-do and Judo Hobbies ?: See above! Also, reading, writing, critter keepin' and child rearin'. I'm also a total geek who enjoys RPGs, Sci-fi, Ren Faires, and I'm a shakespeare buff. WW history ?: I began putting on weight around 11 or 12. I've been on more "diets" than you can shake a stick at, including: Physicians Weight Loss, Jenny Craig, Atkins. I've never lost more than 30 lbs before regaining. This is my first honest effort at WW.
  9. Hmmmm...Sounds good! I wonder how it would be without the flour..maybe add an egg. I looked up the points for raisins...it would be 2 for the whole batch..so either half a point or .33 if you make a batch of 6.
  10. I took an old low point pasta salad recipe and made it CORE... This is great to serve at potlucks and also to keep in the fridge for quick meals or snacks. Any recipes from me will be easy easy, cause that's the kinda cook I am! Needed: Cooked couscous (1-2 cups) Your favorite raw chopped veggies 1 can chick peas (drained) Your favorite core Italian or vinigrette dressing Yummy optional ingridients for extra points: Olives Feta Cheese Cook plain couscous according to package directions. Set aside. Chop a variety of your favorite veggies. I like to include: Diced tomatoes Cucumber onion broccoli In large mixing bowl combine chopped veggies, chick peas, couscous, and dressing. Add enough dressing to lightly moisten couscous. Mix well. Serve cold.
  11. SierraWind


    I was expecting to hear "We haven't even made broom-boom!"
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