Wednesday Roll Call

Fast fly by. Not much to do here at the ole IPD so good that means catch up time. I have a urologist appt after work (yuck) to address some issues I am having.

What is going on with the rest of you?

Hello everyone

I think starting next week we will getting a lot less rain.  I can't wait.  Not to mention next week year end will be over and I can't wait.  Ughh!!!

Today nothing going on but work and working out...that seems to be all I do anymore. 

Today I really have a taste for some cheesecake....yummy.  But I won't have any...because there is no cheesecake around (good reason).  Cheesecake is bad it goes right down like ice cream for me.  I know there are low calorie versions but there's nothing like the real thing,  calories and all.  OK...all this thinking about cheesecake is getting me hungry.  Did you know that just thinking of food can make you release hormones that will tell your body you are hungry. 

Well I better get back to work.  Have a nice but soggy day. 

I am with Lisa on the cheesecake yogurt. I also like the banana cream pie flavor of yogurt also. I wish they would get more Greek yogurt flavors. The ones they have are real filling but I get bored with just the few you can get.

Good afternoon Crystal and the rest of Illinois!

I have a quick break in this hellish work day, so I thought I would stop by quickly.

Crystal...Even less calories (and easiest) is the sugar free Cheescake pudding!  OR.....

No-Bake SF Cheesecake

 

2 pkg cream cheese
1/2 C cool whip for a topping (heavy cream whipped works too)
1 pkg Knox Gelatin (exp with the way you like the texture)
3/4 Cup Splenda
1 tsp vanilla

crust:
crushed nuts
1 or 2 T butter
tad of splenda and vanilla
Mix well and PRESS into tin

Pour the cheese mixture on top...refrigerate.

 

I have also made Key lime Cheesecake using Lime SF Jello (about half the pkg
melted in 1/2 c. ho****er. You have to see how much jello makes it the way
you like it. I like more of a cheesy, soft texture than a jello consistency.

You can get pretty creative with this recipe including adding Greek yogurt
or sour cream.

OR.......

 

Basic "Cheesecake" Filling

1 cup fat free cream cheese
1 cup part skim milk ricotta cheese
1 large box Jello sugar free pudding mix, or 2 small boxes--any flavor you wish

1 cup 1% milk
2 scoops protein powder that will enhance/match the flavor of the pudding

(one cheesecake and one white chocolate????)

Mix this altogether well with a hand mixer.

 

This makes 6-1/2 cup servings that you can start to eat probably in Week 2 when you go to full fluids.
6 servings at 1/2 cup each
130 calories
4g fat
9g carb
15g protein

 

When adding your liquid, watch that you don't add too much because you can go from cheesecake to a fluffy type consistency easily.  

 

 

For a family dessert, pour this into a graham cracker crumb crust or chocolate crumb crust--just the cheap ones from Wal-mart are less than $1.  They are only 6 gm sugar/serving.

 

You could add a layer of Cool Whip to the top and/or some fruit.

 

You can make this chocolate, add some peanut butter to crushed graham crackers instead of butter. Warm the PB a little to help it mix better--and this is like a peanut buttercup.

 

You could also crush Kashi “Go Lean" cereal for the crumb crust.

OR

Sugar Free Oreo Cheesecake
Crust:
25 SF Oreo Cookies
1/4 c. (1/2 stick) unsalted butter, melted

Filling:
4 pkgs. (8 oz. each) cream cheese, at room temp.
1 1/2 c. Splenda
2 tbsp. flour
4 lg. eggs, at room temp.
3 lg. egg yolks, at room temp.
1/3 c. heavy cream
2 tsp. vanilla, divided
15 SF Oreo cookies, coursley chopped
2 cups sour cream (low fat, if desired)

Butter a 9x3 springform pan.

Crust: Break up cookies and process in a food processor until crumbs. Add butter and mix until blended. Press into pan and 2/3 up the sides. Refrigerate while preparing filling.

Filling: Beat cream cheese in lg. bowl until smooth. Add 1 1/4 cups Splenda, mixing for about 3 min. until fluffy. Mix in flour. While beating continuously, add eggs and yolks, mix until smooth. Beat in whipping cream and 1 tsp. of the vanilla until well blended.

Pour half the batter into crust. Sprinkle with the chopped oreos. Pour remaining batter over and smooth top. Some of the Oreos may rise to the top.

Place pan on baking sheet. Bake in preheated oven at 425 for 15 minutes. Reduce temp. to 225 and bake for 50 minutes or until set.

Remove cake from oven and increase temp to 325. Stir together sour cream, remaining 1/4 cup Splenda and 1 tsp. vanilla in a bowl. Spread over top of cake and return to oven to bake 7 minutes or until sour cream begins to set. Took mine about 10.

Let cool, and refrigerate at least 4 hours, preferably overnight, leaving in springform pan before removing before serving. I had to run a knife around the outside before taking off my sides of the pan.

OR (I'd cut this one in half...)

Individual Cheesecakes

 

3 bricks cream cheese
1.5 tsp vanilla
1.5 tsp lemon juice
1 1.3cup splenda (or less)
1/4 cup sour cream
4 eggs

Bring Cream cheese to room temp
Beat cream cheese till fluffy
scrape bowl between each addition
Add, eggs one at a time
Beat well between
Add Van, scrape
Add Lemon, scrape
Add Splenda, scrape
THEN sour cream, scrape
Beat one more minute

Ground walnuts and cinnamon to taste for crust. Press in walnuts,
pour batter into petite cupcake papers (the teeny ones). 360
degrees for 20 minutes. Top with a strawberry!

 

There's a few to keep in mind.  Problem is, by the time they are made, you might lose the craving.  I tried  ;-)

 Good Morning, 

I am  out the door. No rain would be nice,  but you know, we will want anf need it in July and August.

Chris, hoping you can get your issues resolved. I think mine is,

Crystal, get some cheesecake yogurt. At least it will give you the taste, and not so many calories.

Hugs,
LISA

I will keep all posted as to what transpires with me.

Happy to hear that you are doing better with the slight unfill.

Well hello everyone, It's been a long time since I stopped by here. Christine and Dave always good to hear from you but that your having health issue..good they don't sound like they are life threatening.

I've been struggling with my weight again so thought I'd better stop by from time to time. 

After my sweet spot of a year and a half I bounced back 14 lbs. I hear that's not uncommon and I'm still at a good place having gone from 252 to 152 then back to 166.

Struggling with what to eat and always the portions...My dietician at Dr. Rosen's has given me some good guidelines and I'm working to stay within the 1/2 C limit.  Today's lunch was half a lean cusine, I thought I'd be starving but actually I feel pretty good.
She still gives me fits about my reliance on protien shakes but I've cut the quantity of the shake in half with the same amount of water.  I know she would like me to have more fiber but with that comes terrible cravings...I think I'll stick with the shakes.  I'm determined to get a food scale to keep within the guidelines she gave me and see if I can drop this bounce weight.

Well I knew it wouldn't be easy and at least I've got a fighting chance.
Everyone have  a great day.
Brenda G.

Brenda, good to see you. You missed a great support group last month. Be sure to go in and view it on line via the web site. Joey did a great job explaining target heart rates, acheving them and maintaining them while exercising.

 Good Afternoon Everyone!

Yum,,,,, Cheesecake.  Sounds wonderful right about now.  Good thing I cant drive or cook a lot or I would be in trouble.  

Right now, taking it easy is more my style.  I did cook a chicken in one of those countertop ovens that speed up the cooking and the fat drains off.  It was really moist and had a good flavor.  I added sweet potatoes to the oven and it worked well.  Next time I am going to try frozen meat.  

Tomorrow I have to go to the dentist.  I am late getting my 6 month checkup and I just had a pin come out of someplace today.  Yuck, more money to spend.  

The hardest challenge for me is not being able to bend, twist of lean.  It is amazing how much of that yuu do every day without thinking.  

Everyone have a great day!