Skip to main content

Weigh-in/This & That Thursday - Frozen Ice Cream Treats and Kraft 2% Cheeses

Weight loss goal for my 25th anniversary:

15 by the 15th

Connie

This week: 1 lb.!!
Total Lost: 5 lbs.!!

Well, I am a third of the way to my goal.  Unfortunately, it is getting harder to lose, and I am getting hungrier, too!!
I hope that it was a great week for all you guys who are also trying to shed a few pounds! Let me know how you did!

It's not too late to join us in losing a few pounds before the holidays.
Leave a comment or send me an email at:

mealplanwithconnie@att.net

You can weigh-in any day you like. My weigh-in day will be Thursdays.


There are some fairly low-fat, low-calorie choices in the ice cream section of your grocer's freezer.  Here are three of our favorites.


Fudgsicles = 1.5 grams of fat
60 calories per bar        

Snow Cream Stix = 1.5 grams of fat         
60 calories per bar                          

Sherbet = 0 grams of fat
100 calories per 1/2 cup

 I like to make smoothies with the sherbet. Spoon desired amount of sherbet into blender; add enough orange juice or skim milk for desired thickness.  You can also add sliced bananas or strawberries, if you like.  Blend and enjoy! 
The only downfall to all these treats is their calorie content.  Be sure to watch your portion size.


Kraft 2% Block Cheeses

I love cheese!  I really do!! Kraft's 2% block cheeses are the best readily available reduced-fat cheeses I have found.  Although it's a bit more work, the block cheeses really are better than the pre-shredded variety.  I understand that the pre-shredded cheese has a coating that keeps the cheese from clumping together.  Personally, I think this coating keeps it from melting as well.  When using 2%, you need all the help you can get in getting the cheese to melt and be ooey and gooey, so I do think freshly grating is best.  Of course, it's not as convenient!  There's always a rub, isn't there?!  Also, even though they're lower in fat than the full-fat cheeses, 2% cheese is still contains a fair amount of fat.  Use it sparingly.  Tip:  Remember, the sharper the cheese, the stronger the flavor.  A little sharp cheese can go a long way in adding a lot of flavor to your favorite dishes.  Watch for these to go on sale and stock up!

 

I got my Christmas Planner put together.  The plan begins on October 25 - next Monday!  Let me know if you decide to follow this plan, too!
Labels:

Comments

  1. susieloulouOctober 22, 2009 at 2:25 PM

    Wow - 5 pounds!! Great job. I was thinking all I need to do is meet half of your goal, and I'm not there yet! BUT - I can say I have definitely lost a pound!! LOL. Maybe a bit more, but I'm saying ONE - go, me, too!

    ReplyDelete

Post a Comment

Thanks for sharing! I love comments!

Popular posts from this blog

Condensed Cheddar Cheese Soup Substitute - Regular and Reduced-Fat Versions

Although very convenient, commercially prepared condensed soups are expensive and may contain additives and ingredients you'd prefer to skip. You can use these condensed soup substitutes in dishes instead of commercially prepared condensed soups. These homemade substitutes are very easy and quick to make! They taste much better, too. I have almost stopped purchasing the canned versions. Using heart-healthy butter spreads, low-fat or fat-free milk, and low-sodium broth allows you to make these recipes more healthful. You can customize with these simple recipes by adding other seasonings such as garlic powder, celery salt, onion powder, etc. Condensed Cream of Celery Soup Condensed Cream of Chicken Substitute Condensed Cream of Mushroom Substitute Condensed Cheddar Cheese Soup Substitute 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup shredded cheddar cheese salt, to taste Melt butter in a saucepan over medium-low heat; add flour and whisk until s
33 comments
Read more

Georgia Cornbread Cake

I clipped this recipe several years ago from American Profile, which is a small magazine insert that come with our local newspaper, The Pontotoc Progress. It is yummy, yummy, yummy!  I love the story that accompanied the recipe and was delighted when a Google searched turned up the same article on the web! Larry took this to work, and he said it was a huge hit with everyone! Enjoy! Georgia Cornbread Cake Georgia Cornbread Cake   Recipe of Stella T. Thompson from American Profile "I am 86 years old and have been cooking since I was 9. This recipe has been in my family for many years. The ground pecans give it the texture of cornbread, but there isn’t any cornmeal in it." 1 cup sugar 1 cup brown sugar 4 eggs, beaten 1 cup vegetable oil 1 and 1/2 cups self-rising flour 1 teaspoon vanilla extract 2 cups pecans, chopped very fine Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in a medium bowl un
10 comments
Read more

Dough Burgers

  Dough Burgers Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!  When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block! Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share
20 comments
Read more