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scgirl

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  1. Yes, 1 point for all 3. They are rather small (the same size as the Hostess 100 cal cupcakes). I get 2 bites out of each muffin, but DH eats them in 1 bite.
  2. These are YUMMY!!!! They come 3 in a pack (just like the Hostess 100 cal cupcakes) and are 100 cal/3 fat/7 fiber...so it calculates to 1 point on my slider. They are VERY good! I think they're better than the WW muffins for fewer points! I found them at Food Lion over the weekend.
  3. They are very good. They remind me of Cinnamon Twists from Taco Bell!
  4. What a great idea! I made pigs in a blanket with lil' smokies & cresent rolls, but this sounds like a great alternative! THANKS!
  5. Yes, it is a spritzer, and it's VERY good! I couldn't find it either on their website, but here's a picture I found somewhere else! It's kinda blurry, but maybe it will help you know what to look for!
  6. The PP said exactly what I was thinking! Are you eating AT least your target points each day? Are you eating all of your flex for the week? How about activity points? Are you hitting your healthy 8's? When I started adding in exercise I did have a little gain the first week, but I was new to exercise. I wouldn't think (although I'm no expert!) that, if you've been exercising consistantly, that would be the reason for your gain, but you never know. My bet is that you aren't eating enough points to compensate for your exercise. Try eating flex & APs (if you aren't already) and see how that goes! Good luck & stick to it!
  7. Welcome! I'm glad you made the change! NS is a DIET, WW is a LIFE CHANGE. Diets are temporary (and most of us end up gaining some/all/more back when we stop!) but life changes are forever! for taking a step towards changing YOUR life! Stick around, read some of the newbie stuff and post often so we can get to know you and offer you the support you need! Glad to see you here!
  8. How long should I cook bone-in chicken leg quarters in the crock pot (preferably on low since it will be cooking all day?) I'll be cooking them in BBQ sauce. Also, I heard that if you put the meat in frozen, it doesn't dry out from being in the CP all day. I have a programmable one that switches to warm after the time is up, but sometimes my meat still comes out a little dry. Can anyone offer me any help??
  9. I'm not sure how new these are, but it's new in my area! I tried it today and it was really, really good! NI: 15 cal/0 f/0 f for 10 sprays....so 0 points! If you use more than 15 sprays it calculates as a point, though.
  10. I normally keep it in the fridge, but I brought a wedge to work yesterday and didn't eat it. It stayed in my lunch box over night. Could I eat it today, or would that be a very bad idea?? Thanks!
  11. I agree with the other posters....13 points is WAY too low. Have you used the formula to figure out your daily points? That tells you the MINIMUM number of points you should be eating each day....I know that no one is below 18 points. I get 26 points per day. Your menu looks like a good starting place, but I really think you need to add to it. On that menu I'd be starving and you should NEVER feel that way on WW. I'd definatly suggest adding in some protien at lunch...maybe add some ham or turkey to your bagels? Honestly, I have no idea what a "chapati" is (LOL) so I'm not sure about the protien there! You need some dairy too. And your healthy oils. Maybe you could sautee your morning veggies in the oil. Also, like the others said, make sure you're calculating your points right when you have more than one serving of something. 2 WW snack cakes equal 3 points, even though 1 is only 1 point. I'm pretty sure that the bagels work the same way, but you'd have to use your slider to be sure. Good luck! Planning is a great way to get started and stay on track! Keep asking questions...that's why we're here!
  12. How do you think this would taste using terryakki sauce instead of soy sauce? I just discovered I'm out of soy. The sauce has a terryakki-ish flavor anyway. Opinions?? Honey Glazed Pork Tenderloin tenderloin 1 tbsp brown sugar 2 tbsp soy sauce 2 tbsp olive oil 2 tbsp balsamic vineger 1/2 C honey Place tenderloin in oven on 400 for 15 minutes. Menwhile mix all other ingredients into a glaze. Remove tenderloin from oven and cut oven down to 325. Glaze tenderloin with mixture and return to the oven. Continue cooking for 35-40 minutes, reglazing every 10 minutes.
  13. I plan very much the way Kristen described. I start with dinner and work my way back. Breakfasts are usually one of the following: grits (2), fiber one bar (2) or cereal bar (2), with fruit (1) and coffee (1). Lunches are usually a WW/LC/HC meal, veggie beef soup (I make a big pot a few times a month and freeze individual portions) or dinner leftovers. What I have for lunch is dependent on what I have planned for dinner and how many points it is. I usually have 2-3 snacks per day....at least one is fruit, the other(s) are usually 100 cal packs or popcorn, and I usually save points for dessert. Anyway....I've really found that planning the day helps take away the possibility of running out of points for dinner. In the beginning when I wasn't planning well I'd end up with only 4-5 pts left for dinner and that would really mess me up. I like knowing how many points I have to play with if I decide that I want a different snack or something.
  14. mmmmm....these are my FAVORITE pudding cups ever! For a second point I like to crunch up 2 Amy's chocolate mint cookies and mix it into the pudding cup...sooooooo good!
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