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  1. Good morning, Buddies! Off to work, then home to plan meals for next week and make grocery list for the weekend shopping. DS (2 yrs.) needs a haircut, but he's not too fond of getting them. Hmm...that might be a good outing for him and his daddy. DH and friend are finishing up a bathroom remodel project, so I should have my own bathroom back by the end of the weekend. Yea!!! Bridget - hope your appointment goes well! Have a fantastic day, Buddies! Nikki
  2. Good morning, Buddies. I have been lurking here for a while, but I would like to join this thread to help myself stay a little more accountable. I renewed my WW commitment at the first of the year and am down about 15. I am still working at getting back to my pre-baby weight, and I have about 5-10 lbs. to go. It has been easy for me to stay focused up to this point because I am training for a 25k run. The run is this weekend, and I am worried that I will start to slack once it is over. I am a wife, mom to a two-year-old, and I work full-time as a school library media specialist, which is the modern version of a school librarian. Thanks for letting me join in here. Hope you all have a great day! Nikki RW2L - Hope things settle down at work. When I am not feeling motivated to excercise, I tell myself that I have to do at least 15 minutes, and that if I want to stop at that point it is okay. I find that I almost always finish whatever activity I had planned for the day. Maybe that will work for you too.
  3. I could not find fructose in the supermarkets in my area, but I did get some at the health food store. So, I finally made the hot cocoa mix, and it is great! I used 3/4 c. of fructose as I like mine a little sweeter. It was much better than the diet version of the name brand that I had been using! Thanks for posting!
  4. This is a quick one-dish meal that my family enjoys. It tastes similar to the sweet and sour chicken you might get at a Chinese restraunt, but without the deep-fried battered chicken. Aloha Chicken Skillet 2 tsp. canola oil 1 lb. boneless skinless chicken breast, cut into 1” pieces 1 medium red pepper, cut into chunks 1 medium green pepper, cut into chunks 2 – 8 oz cans pineapple chunks in juice ½ c. chicken broth ½ c. fat free Catalina style dressing 1 ½ tsp. garlic powder 1 ½ c. instant brown rice Heat oil in large nonstick skillet over medium-high heat. Add chicken and brown. Add peppers, pineapple, broth, dressing and garlic powder; mix well and bring to a boil. Stir in rice; cover. Reduce heat to medium-low and simmer 5-10 minutes or until chicken is cooked through. Remove heat and let stand 5 minutes before serving.
  5. Made a variation of these again last night. I always make a double batch as my muffin pan holds 12 and my family likes them too. The pudding I had in the house was vanilla and butterscotch. I used one box of each and 1 can of drained pineapple tidbits for the fruit. Yummy! The flavor reminded me of pineapple upside down cake. =)
  6. According to the core foods list on the WW web site, "brown granulated sugar substitute" is a core food. Hope that is helpful. Have a great day! Nikki
  7. I just checked on the WW web site and it said that the following are included in the list of core foods: soy milk (unflavored), soy cheese, soy yogurt (plain) Have a great day! Nikki
  8. Hi Buddies! This pasta dish was one that my husband and I enjoyed often in my pre-WW days. It is easy to make, and I usually have the ingredients on hand. Just a few minor adjustments made the recipe core-friendly. Here is the core-friendly version. Capellini Vesuvio (Angel Hair Pasta) - Core + 4 WPA for entire batch 1 lb. whole wheat capellini (angel hair pasta). I had ww spaghetti in the house, so that is what I used. 1 tsp. extra virgin olive oil 2 - 14 oz.cans Italian seasoned diced tomatoes 1 tsp. dried oregano salt and pepper to taste 1/2 c. reduced fat grated parmesan (4 WPA for 1/2 c.) You could use FF if you have it; then you wouldn't have to count the points. My grocery store doesn't carry it, so I use reduced fat. 8 oz. ff shredded mozzarella Heat oil in large skillet over medium heat (1-2 minutes). Add tomatoes, oregano, salt and pepper. Cook rapidly for 20 minutes, Cook pasta according to package directions. When done, drain water and put pasta back into same pot. Add mozzarella, parmesan and tomato sauce. Mix well, cover, and let sit 3 minutes before serving. We get at least 6 servings from this. Back in the day, I served with cheesy, buttery garlic bread on the side, but I have had a hard time making that core-friendly. Now I serve it with a green salad. Hope you enjoy it! Nikki
  9. I came across pasta salad recipe this in one of those little check-out lane cookbooks I picked up a few years ago. It is a great cool lunch or dinner for a hot day. Hope you enjoy as much as I did! Italian Artichoke and Rotini Salad 4 oz. whole wheat rotini 1 can (14 oz.) quartered artichoke hearts, drained 4 oz. (1/2 c.) sliced pimientoes 1 can (2 1/2 oz.) sliced black olives, drained 2 Tbs. finely chopped yellow onion 2 tsp. dried basil leaves 1/2 clove garlic, minced 1/8 tsp. black pepper 3 Tbs. cider vinegar 1 Tbs. extra virgin olive oil 1/4 tsp. salt Cook rotini according to package directions, omitting salt and oil. Drain; rinse under cold running water, then drain again. Set aside. In medium bowl, combine artichokes, pimientoes, olives, onion, basil, garlic and pepper. Add pasta to artichoke mixture; toss to blend. Just before serving, combine vinegar, oil and salt; whisk until well blended. Toss with pasta mixture to coat.
  10. Thanks for reminding me of this recipe. It is a favorite in our family but I haven't made it since winter. Even if you think you do not like sauerkraut, you should give this a try. DH, who is not a fan of sauerkraut, loves it!We use the refrigerated sauerkraut that comes in a bag. In our grocery store, you can find it in the meat department. The recipe is not the same if you use the canned stuff.
  11. Hi everyone. I have some fresh peaches in the house, and I'm looking for a recipe for a core peach salsa to serve with grilled chicken, pork, or fish. Thanks! Nicole
  12. Thanks for sharing. I love grilling corn in the summer time. I have not tried it with the chili powder. I'll do that next time. Here are some other combos I have tried: 2 Tbs. finely chopped fresh cilantro 2 Tbs. fresh lime juice 1 Tbs. olive oil 1 Tbs. water --or-- 1 Tbs. snipped fresh basil 1 Tbs. olive oil 1-2 tsp. crushed red pepper 1/8 tsp. salt Dash black pepper I mix it up, then brush it on shucked ears of corn, wrap them up in foil, and toss them on the grill.
  13. I got this one from the cookbook that came with my George Foreman grill and adapted it. My family loves it! To make it core, I use FF mayo and omit the walnuts. Fruited Chicken Salad 1 boneless, skinless chicken breast, cooked and diced 2 c. red seedless grades, halved ½ c. celery, chopped ¼ c. onion, chopped 2 Tbs. walnuts, finely chopped ½ c. mayonnaise 1 Tbs. Dijon mustard ½ tsp. salt ¼ - ½ tsp. pepper 1 Tbs. lemon juice In a large bowl, combine chicken, grapes, celery, onion and walnuts. Mix together the mayonnaise, mustard, salt, pepper and lemon juice to make a dressing. Pour over the chicken mixture and toss to coat. Serves 4.
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