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  1. I'm here, Teresa! Congratulations on making lifetime Your running seems to be going well with lot's of great goals to look forward to. Great time on your 10K. What is a sprint Triathalon? As for me, I'm just going along with my regular running routine - about 17-22 miles per week. I'm pretty sure I'm going to do the Chicago Marathon again this year, and am planning to do a half-marathon in Sept. As far as maintenance goes... as long as you don't lose sight of the hard work you put into getting to this point, and keep focused you should be fine. If you are a loyal journaler I strongly suggest sticking to it. Hope to hear from other running pals too! Cheryl
  2. YUM!!! I made this last night and DH and I really enjoyed it. I have several recipes for vegetarian chili and this is definitely my fave. Thanks for posting, Girlinmotion! Cheryl
  3. I think this recipe came from "Light and Tasty" I made it for Memorial Day and it was very good. Montego Bay Chicken 1/4 C. Low Sodium Soy Sauce 1/4 C. Orange Juice 2 Tbsp. Brown Sugar 2 minced garlic cloves 1 tsp. hot pepper sauce 1 tsp. rum extract 1/4 tsp. ground ginger 4 boneless, skinless chicken breasts Mix ingredients and marinate for at least 2 hours and grill 138 Calories 1 G. fat 27 G. protein trace fiber Cheryl
  4. Muffins - what a great idea! If the whole recipe is 54 pts, 24 muffins would come to 2.25 pts each if I'm figuring that correctly. Cheryl
  5. I made this cake a few weeks ago and we all thought it was amazing! Thought I'd pass the recipe along (it's from the Jan/Feb WW magazine) Cake: 1 (18.25-oz) pkg yellow cake mix 1 (8 oz.) package brick style ff cream cheese, softened 3/4 C. water 2 large eggs 2 egg whites 2 tbsp grated lemon zest 2 tbsp fresh lemon juice 1 tbsp poppy seeds Glaze: 1 C. sifted confectioners' sugar 3-4 tsp fresh lemon juice Preheat oven to 350. Spray a 10-inch tube cake pan with nonstick spray. With an electric mixer on low spped, beat the cake mix, cream cheese, water, eggs, egg whites, lemon zest, lemon juice and poppy seeds in a large bowl until moistened, about 30 seconds. Inrecase the mixer speed to medium and beat until well blended, about 2 minutes. Pour into pan and bake about 40 minutes until toothpick inserted in the cake comes out clean. To prepare the glze, stir together the confectioners sugar and lemon joice in a medium bowl until the mixture forms a smooth thick glaze. Sppon over top of cooled cake letting it drip down the sides. 18 servings, 3 pts each
  6. This sounds GREAT!! I can't wait to try it. Thanks! Cheryl
  7. A friend passed this recipe along to me... I think it came from the ww website. Wherever it came from, it's delicious and an excellent dessert to bring to someone's house!! 2 tsp all-purpose flour 18.5 oz unprepared yellow cake mix 1 pkg instant vanilla pudding dry mix (3.4 oz) 8 oz. fat free egg substitute 8 oz. fat free sour cream 3/4 C. Water 2 tbsp vegetable oil 1-1/2 tsp vanilla extract 1/2 C. mini chocolate chips 1 Tbsp powdered sugar. 1. Preheat oven to 350. Coat a 12-cup bundt pan with cooking spray, dust the inside of the pan with flour and set aside. 2. Combine cake mix, pudding mix, egg substitute, sour cream, water, oil, and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist. Then mix on medium speed until batter is almost smooth - about 2 minutes. Fold in chocolate chips 3. Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving. Serves: 16 points per serving: 5 Enjoy!! Cheryl
  8. I made this last night and it was a huge hit in our house. Next time I will make it even spicier!! DH and I are definitely not lightweights! Thanks for the recipe, Char! Cheryl
  9. Thanks Cybergranny! This sounds delicious and I can't wait to try it. I just love this time of year when asparagus is in season and not expensive. Cheryl
  10. I just made this... YUM!!!! Thanks for sharing it Dawna!! Next time, I might try adding a tiny bit of DaVinci SF Caramel Syrup. Cheryl
  11. Just wanted to report back... The recipe gets a thumbs up I might increase the spices for next time, but otherwise it was a tasty filling meal for only 2 pts. Add a salad, and you're set!! Cheryl
  12. I had some green bell peppers that I needed to use, so I took a shot at point friendly stuffed peppers. I'm not cooking it until tonight, but wanted to get the recipe written down before I forgot. I'll report back with a verdict 4 servings points per serving: 2 (total recipe - 9 pts) 1 cup dry TVP - rehydrated (4 pts) 1 15 oz. can tomato sauce (1 pt) 4 green peppers (0 pts) 1 med. yellow onion, chopped (0 pts) 1/2 cup dry bulgur cooked with 1 cup water (4 pts) seasonings to taste (I used garlic, black pepper, and tobasco. Also, I added a beef boullion cube to the TVP) Cut tops off of peppers, chop and sautee with onions in Pam. Mix with rest of ingredients and spoon into green pepper cups that have been de-seeded, membranes removed, and microwaved on a plate face down for 3 minutes. Place peppers in 8x8 baking dish, top peppers with remaining tomato sauce. I plan to bake for 30-45 minutes. Add shredded skim mozzarella for last 15 minutes of baking if desired, but don't forget to count the points. Cheryl
  13. I had to add my compliments as well!! Great soup. I'm not a huge fan of rosemary though, so I might leave it out next time. Thanks again for posting this recipe. Cherylo
  14. I made this salad for company this week and it was a huge hit. I did not calculate the points, but it serves 6. 8 cups spinach leaves, washed, crisped (I used bagged and it worked fine) 4 slices lean bacon, cut into small dice 1/2 cup cranberry juce cocktailo 3 T canola oil 2 T dried cranberries (craisins) 1-1/2 T each: red wine vinigar, balsamic vinigar 1-1/2 T each: sugar, water 1 tsp dijon mustard 1/4 tsp calt freshly ground pepper 4 paper-thin slices red oinion 1. put spinach leaves in bowl. chill until ready to use. Cook bacon in small skillet over med-high heat until well browned and crisp. Transfer bacon to paper towels with slotted spoon. Reomve excess bacon fat from pan, but do not wipe pan out. 2. Add cranberry juice, oil, cranberries, vinegars, sugar, water, mustard, salt and pepper to pan. Stir until well mixedd. Simmer one minute 3. To serve, heat dressing in pan over med. heat. Add onion slices separated into rings. Remove from heat; pour hot dressing over spinach. Toss well to coat. Adjust seasoning. Divide between 6 plates, arranging a few onions and cranberries over surface. Sprinkle bacon over, dividing evenly. Serve immediately
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