Hi my name is Christie and I am a Weight Watcher-holic:)

Today was another skinny Saturday!  I was a tad worried because I changed my work out routine and indulged ALOT this past week. But I tracked EVERYTHING: the good, the bad and the ugly:) I woke up this morning with a feeling that I might have gained a little (which is fine) or stayed the same (which would have been even better:) I went to my WW Meeting and realized that I had been to my 16th meeting in 16 weeks.  THey have a stay and succeed award so I think it is a big deal...I am just keeping on keeping on:) I stepped on the scale and waited for the lady to say what she is supposed to say:) I stepped off and the sweet lady said: Congrats...you lost:

1.4 lbs!!!! 

I couldn't believe it but I was happy.  I am happy that I am climbing closer to my goal. I am happy that I went shopping and found this amazing "lace" dress that I would have never bought before. I am happy that I bought 2 new pairs of pants because mine are falling off me:)

Today, I also placed my order for a bridesmaid's dress for a wedding i am going to be in. I pleasantly discovered that I have lost 5 inches in my bust, waist and hips since the last time I measured myself...which was last June.  I couldn't believe it! I love WW and defiantly addicted:)

Now I am off to celebrate the love and marriage of two of my very dear friends: John Muennick and Jessica Rhodes! I JUST LOVE WEDDINGS:)

~Happy Eating!

Day15: Sweet n' Spicy Chicken Lettuce Wraps

One of my favorite dishes at my favorite restaurant are the veggie lettuce wraps from PF Changs.  I tried to recreate once and it was a DISASTER!  I found this recipe for lettuce cups and thought to give it a whirl. While it tasted nothing like PF Changs but it was equally as fabulous! Here is the skinny:

Ingredients
3 oz of chicken breast cut in chunks
2 tbsp of Asian Sweet Chili
2 Lettuce cups

Instructions
Cook chicken until brown and cooked thoroughly

Place chicken in bowl and toss to coat

Divide evenly between 2 lettuce cups

Enjoy!

2 lettuce cups: 4 PP

Day 14: Flat-tastic Ranchy Bacon Wrap

"Avacado with Mexican food and ranch on chicken wraps these are a few of my favorite things!"  As anyone can clearly see, I LOVE mexican food.  I have blogged many recipes such as: Twice-As- Nice- Guapo Tacos, Nacho-rific Stuffed Chicken, Neato- Chili Frito Burrito,  Jalepeno Poppers and my favorite Cheesy Chicken Enchiladas! Last night was no exception. This recipe did not disappoint and highly recommended by me and my wonderfully hungry husband:) Here is the skinny:


Ingredients: 
1 tbsp. fat-free ranch dressing 
1 tbsp. mashed avocado 
2 oz. cooked skinless lean chicken breast, chopped 
1/4 cup shredded lettuce 
2 tbsp. chopped tomato 
1 tbsp. precooked real crumbled bacon (likethe kind by Oscar Mayer) 
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla 

Directions: 
To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat. 

Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Carefully place the wrap in the skillet, seam side down, and cook for 3 - 4 minutes. Gently flip and cook for an additional 2 - 3 minutes, until lightly browned.

Slice in half diagonally or just bite right in. 

~Happy Eating!

Day 13: Lasagna Cupcakes

Tonight  I made LASAGNA CUPCAKES...come again? I know it sounds weird but they were delightfully delicious! I was also unsure about the wonton wrappers but as many Hungry Girl recipes I trust that it will be great and this was no exception! Here is the skinny:


Ingredients
12 oz. raw lean ground beef
1/4 tsp. salt, divided
1/8 tsp. black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
One 14.5-oz. can crushed tomatoes 
1 1/2 tsp. chopped garlic, divided
1/2 tsp. Italian seasoning
One 10-oz. package frozen chopped spinach, thawed and squeezed dry 
1 1/2 cups fat-free ricotta cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/8 tsp. ground nutmeg
24 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
1 1/2 cups shredded part-skim mozzarella cheese 


Instructions
Preheat oven to 375 degrees.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 tsp. salt and pepper. Cook and crumble until no longer pink, about 5 minutes. Add onion and mushrooms and, stirring often, cook until veggies are soft and turkey is fully cooked, about 6 minutes.

Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

Meanwhile, in a bowl, combine spinach, ricotta cheese, egg substitute, nutmeg, remaining 1/8 tsp. salt, and remaining 1/2 tsp. garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a wonton wrapper into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

Evenly distribute about half of the turkey mixture among the cups, smoothing the surfaces with the back of a spoon. Top each turkey layer with 1 tbsp. mozzarella cheese. Place another wonton wrapper into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining spinach-ricotta mixture and turkey mixture among the cups. Top each cup with 1 tbsp. mozzarella cheese.

Bake in the oven until cheese has melted and wrapper edges are browned, about 10 minutes.

Allow to cool, carefully transfer to a plate and enjoy!

1 Lasagna Cupcakes: 4 PP

I paired this with asparagus (I steamed it a little too long:) 

This was a great 8PP 13PP ( I went back for seconds;)meal

~Happy Eating!

Day 12: HG's Crispity Crunchity Drumsticks

Monday Madness was in ful affect! We had such a fun and enjoyable weekend and Monday just came in an took away our happiness...not really. But we still enjoyed some good ole'  "fried" chicken! It was literally finger licken good! Here is the skinny: 


Ingredients
6 raw chicken drumsticks, skin removed 
1/2 tsp. salt, divided 
1/2 cup Fiber One bran cereal (original)
1 1/4 tsp. black pepper 
3/4 tsp. garlic powder 
3/4 tsp. onion powder 
3/4 tsp. dried oregano 
1/4 tsp. chili powder 
1/4 cup fat-free liquid egg substitute (likeEgg Beaters Original) 
Optional: additional seasonings, to taste


Ingrediants
Preheat oven to 400 degrees. 

Spray a baking sheet with nonstick spray and set aside. Season chicken with 1/4 tsp. salt and set aside. 

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 tsp. salt and all other seasonings. Seal bag and shake to mix. Open bag and, if you like, season crumbs to taste with additional seasonings. Set aside.

Place egg substitute in a wide bowl. Two at a time, coat drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks. 

Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 - 20 minutes, until crispy and cooked through. 

2 Drumsticks: 5 PP

We had this with some roasted chicken rice and green beans: 

Roasted chicken Rice: 1/2 cup- 3 PP

Green Beans: 1 cup- 0 PP

TOTAL: 8 PP (for dinner that left me with plenty for delicious desert!!)

My honey loved loved loved this! He said it tasted better than any fast food restaurant! EAT YOUR HEART OUT KFC!

~Happy Eating!