Good Job Everyone!

So I'm the big loser here. And not the kind of loser that I want to be. I still haven't heard from Tiana so maybe she'll save my bacon and I won't be at the bottom of the totem pole. Thanks to everyone who turned in their points and weights to me. Just so you all know how we're going to work tie breakers.... If at the end of week two we have some that are still tied we are going to draw names from a hat to see who wins the prize. I was going to go by % of weight lost but since Mia and Missy aren't doing the weight part we decided that wasn't very fair to them.

WAY TO GO EVERYONE!!!!!

Tomorrow's The BIG Day!

Everyone remember to email me your weekly point totals and your beginning weight and Tuesday's weight.

I hope that everyone is having fun. This is harder that I thought it would be but I'm making it work. Oddly enough the hardest thing for me is drinking all of my water. What's hard for you? What are you doing that is making this work for you? I think it would be fun to get some other posts besides all these delicious recipes. Let me know what is or isn't working for you. Maybe if you're having a hard time someone will be able to give a suggestion to help you out.

Did everyone get the email I sent out with Renata's recipe? If not leave a comment and I'll send it to you.

AnnMarie's Recipe

Haven't tried this yet but mmmm... sounds DELISH!

Reduced-Fat Peanut Butter Brownies

1 pkg. (18.3 oz) brownie mix
1/4 c. water
1/2 c. oil (or 1/2 c. black bean puree)
2 eggs ( or 2 T. dry powdered eggs + 1/4 c. water)
1 c. peanut butter chips

Preheat oven to 350 degrees. Mix ingredients until just moistened. Pour into greased pan and bake immediately. Check brownie mix package for baking times for your pan and altitude. Tip:Replacing all of the oil with black beans will create a cake-like brownie. If you like you brownies chewy, replace only half of the oil with pureed black beans.

Travis's Recipe

Reduced-Fat Devil's Food Bundt Cake
1 pkg. (18.25 oz.) devil's food cake mix
1 1/3 c. water
1/2 c. oil (or for low-fat use 1/2 c. black bean puree)
3 extra large eggs (low-at use 1/3 c. dry powdered eggs + 2/3 c. water)

Preheat oven to 350 degrees. Grease sides of Bundt pan. Blend ingredients in large boyl at low speed until moistened, about 3 seconds. Beat at medium speed for 2 minutes. Pour batter in pan and bake immediately. check cake-mix box for specific baking times. Allow cake to cool in pan for 5 minutes before turning out onto cooling rack. Dust with powdered sugar when completely cool.

Easy Strawberry Cream Pie WW recipe by Carol Montgomery

1/2 of a 12 oz can frozen orange-strawberry-banana juice concentrate, thawed
1 8 oz package fat-free cream cheese
1 package (four 1/2 C servings) sugar-free instant vanilla pudding mix
1 1/2 C light whipped topping
1 C strawberries, chopped
1 reduced fat graham cracker pie crust

1. In blender or food processor, combine juice concentrate, cream cheese and pudding mix, process until smooth.
2. transfer to large bowl, fold in whipped topping and strawberries.
3. trasnfer to pie crust, spread evenly. Cover and refrigerate until firm, at least 2 hrs.

per serving: 203 calories, 7g fat, 1g fiber
4 WW Points per serving

Mia's Recipe Ham and Cheese Breakfast Melt

1 Whole wheat English muffin, split
1 slice (1 ounce) lean, low-sodium ham or lean Canadian Bacon
2 egg whites (or egg beaters)
1 wedge laughing cow Swiss cheese

Toast the English muffin. Cook the egg in a small frying pan, heat the Canadian bacon.
Spread the cheese on the muffin and add the egg and Canadian bacon.

Serve Hot.

Makes 1 serving.

Recipes

Hey, I have a request-- I'm trying to start up the blog: reciperevamp.blogspot.com When you publish recipes for the week it would be great if you copy and paste and publish them on that blog as well. You should have received an invite (if I have your info). If not-- let me know and I'll invite you to be an author so that you can contribute. It's designed to be a recipe makeover website... and I'd like to get it started and keep it going. Thanks!

Leftover Veggie Omelette

I had this for breakfast this morning. It's a great way to use those leftover veggies from dinner the night before and squeeze another serving of veggies in for the day.

2 egg whites
4 eggs (or whatever combination you choose)
low-fat cheese
3/4 cup of leftover mixed veggies (carrots, peas, green beans, carrots, etc.)

Toss in a non-stick skillet. Serve with a slice of whole-wheat bread or wrap it up to go inside of a wheat or corn tortilla.

Missy's recipe

12 6-inch stone-ground corn tortillas (about 12 ounce)
1/4 teaspoon ground cumin (optional)
1/4 teaspoon chili powder (optional)
1/4 teaspoon salt (optional)

Baked corn chips

Vegetarian Chili- Low fat and Cal.

I adjusted this recipe from a Biggest Loser recipe I had, I like this version alot better.

3 cups chopped yellow onion
1 (28 oz) can diced petite tomatoes
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup fat-free low sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro

In a saucepan put a dash of olive oil cooking spray and add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives, green onions, and cilantro.I also like to put a little dab of greek style plain yogurt and even just a tiny bit of cheese. I also make the baked corn chips and serve with it.
This has only 86 calories for a 1 cup portion of just chili (no toppings)