HAPPY THANKSGIVING EVERYONE!
Now, I'm sure you're all as busy as I am so I'll keep this simple:
PROTEIN FIRST, VEGGIE'S NEXT, SIMPLE CARBS (THOSE TATERS), THEN FRUIT.
And, just in case, Remember there's a rope hanging off the wagon for you to grab.
Just do your best!
It'll be better than what you did in the past!
STAY FOCUSED!
STAY GRATEFUL!
HAPPY THANKSGIVING!! 
IF YOU NEED AN EMERGENCY CHAT (who knows you might be saving ME if you call)...FEEL FREE TO CALL ME 401-725-7836.
JULES
For Info about Rhode Island Support Groups, please email me! [email protected]
Julie,
You are the best. I love reading your postings here. Alway trying to help others. Have a HAPPY TURKEY DAY!!!!
I baked that pumpkin cheese cake that we got the other night. I made 2 one to try at home last night and one to bring to my mom's house. OMG was that good . For the people who where not at the meeting and didn't get it here it is really good for Christmas too.
Low-Fat Pumpkin Cheesecake:
Crust
12 - 2 1/2 inch graham cracker squares
1/3 cup grape-nuts cereal
2 tbsp Splenda granulated
1 tbsp hazelnut, walnut , or canola oil
1tsp unsalted butter ,melted
1/2 large egg white 1-2 tsp water or as needed
Filling
1 1/2 cup nonfat cottage cheese
1/3 cup low-fat cream cheese, at room temperature
3 tbsp nonfat vanilla yogurt
1/3 cup splenda granulated
1 1/2 tbsp unsifted all - purpose flour
2 tsp vanilla extract
2 large egg whites
1 1/2 cup canned pumpkin puree
1/3 cup dark brown sugar, packed (i used the brown sugar splenda)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
scant 1/8 tsp ground cloves
generous pinch of salt
Directions
1. pre heat oven to 350 degrees.
2. crumble graham crackers into the bowl of a food processor and process until crumbs form.
3. add grape-nunts cereal, splenda , oil , melted butter, egg white, and 1tsp of water pulse until the crumbs are evenly moistened. pinch a spoonfull of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary , add a few more drops of water and pulse once or twice.
4. turn the crumpbs into the pie plate and use your hand or the back of a metal spoon to press an even layer around the side of the pan. spread the remaining crumbs evenly over the pan bottom, top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corners
5. set unbaked shell aside.
6 place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firly on the cheese to force out as much liquid as possible, making relatively dry curds. transfer the cottage cheese to a food porcessor and process for 2 full minuntes or until absolutely smooth, without a trace of graininess.
7. add the cream cheese, yogurt, sugar, flour, and vanilla. process until smooth.
8. remove 1/3 c . of this mixture and set it aside for marbleizing the top of the pie.
9 add the egg white, pumpkin, brown sugar, spices, and salt to the processor. pulse until thoroughly blended. pour the pumpkin mixture into the prepared crust, taking care not to dislodge the curmbs.
10. to make the marbleized design , spoon 5 separate pools of the reserved cream cheese batter on the top of the pie . draw the tip of a knife through the contrasting battersin a swirling pattern.
12 cool the pie on a wire rack. serve at room temperature ( refrigerate any leftovers)
Facts:
serves 24
serving size 1 slice
preparation 1 hr
cooking time 30 minutes
Nutrition facts per serving
cal: 67.1
total fat 2.3g
cholesterold 5.5mg
sodium 149.6mg
total carbohydrate 8.8g
dietary fiber 0.7g
sugars 5.1
protein 3.2g
If I can make this anyone can.
HEY JULIE
HAPPY TURKEY DAY AND TOO ALL ON HERE. HAVE A SAFE AND FUN DAY.
LOVE YA
LISA
You are the best. I love reading your postings here. Alway trying to help others. Have a HAPPY TURKEY DAY!!!!
I baked that pumpkin cheese cake that we got the other night. I made 2 one to try at home last night and one to bring to my mom's house. OMG was that good . For the people who where not at the meeting and didn't get it here it is really good for Christmas too.
Low-Fat Pumpkin Cheesecake:
Crust
12 - 2 1/2 inch graham cracker squares
1/3 cup grape-nuts cereal
2 tbsp Splenda granulated
1 tbsp hazelnut, walnut , or canola oil
1tsp unsalted butter ,melted
1/2 large egg white 1-2 tsp water or as needed
Filling
1 1/2 cup nonfat cottage cheese
1/3 cup low-fat cream cheese, at room temperature
3 tbsp nonfat vanilla yogurt
1/3 cup splenda granulated
1 1/2 tbsp unsifted all - purpose flour
2 tsp vanilla extract
2 large egg whites
1 1/2 cup canned pumpkin puree
1/3 cup dark brown sugar, packed (i used the brown sugar splenda)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
scant 1/8 tsp ground cloves
generous pinch of salt
Directions
1. pre heat oven to 350 degrees.
2. crumble graham crackers into the bowl of a food processor and process until crumbs form.
3. add grape-nunts cereal, splenda , oil , melted butter, egg white, and 1tsp of water pulse until the crumbs are evenly moistened. pinch a spoonfull of crumbs together, and test to see if they are moist enough to hold the print of your finger. If necessary , add a few more drops of water and pulse once or twice.
4. turn the crumpbs into the pie plate and use your hand or the back of a metal spoon to press an even layer around the side of the pan. spread the remaining crumbs evenly over the pan bottom, top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corners
5. set unbaked shell aside.
6 place the cottage cheese in a strainer set over a bowl. Cover the cheese with a piece of plastic wrap and press down firly on the cheese to force out as much liquid as possible, making relatively dry curds. transfer the cottage cheese to a food porcessor and process for 2 full minuntes or until absolutely smooth, without a trace of graininess.
7. add the cream cheese, yogurt, sugar, flour, and vanilla. process until smooth.
8. remove 1/3 c . of this mixture and set it aside for marbleizing the top of the pie.
9 add the egg white, pumpkin, brown sugar, spices, and salt to the processor. pulse until thoroughly blended. pour the pumpkin mixture into the prepared crust, taking care not to dislodge the curmbs.
10. to make the marbleized design , spoon 5 separate pools of the reserved cream cheese batter on the top of the pie . draw the tip of a knife through the contrasting battersin a swirling pattern.
12 cool the pie on a wire rack. serve at room temperature ( refrigerate any leftovers)
Facts:
serves 24
serving size 1 slice
preparation 1 hr
cooking time 30 minutes
Nutrition facts per serving
cal: 67.1
total fat 2.3g
cholesterold 5.5mg
sodium 149.6mg
total carbohydrate 8.8g
dietary fiber 0.7g
sugars 5.1
protein 3.2g
If I can make this anyone can.
HEY JULIE
HAPPY TURKEY DAY AND TOO ALL ON HERE. HAVE A SAFE AND FUN DAY.
LOVE YA
LISA
Happy Turkey Day Everyone!!
Julie you are sooo sweet!!!!! I for some reason did not get any receipes from the meeting but this sounds like a good one I will like to try it.
Well hope everyone has a safe and Thankful Day.
Happy Thangsgiving!!!
Diana
Julie you are sooo sweet!!!!! I for some reason did not get any receipes from the meeting but this sounds like a good one I will like to try it.
Well hope everyone has a safe and Thankful Day.
Happy Thangsgiving!!!
Diana
RNY 10/16/2008--Panniculectomy 12/01/2008 Start--439 RNY-200--Panni 185
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