Weekend Follower

Last weekend's weekend follower was @allisonsthunder

Bobbie @becomingTHEyou shes amazing. The end. lol

Stacy @becomingTHEyou I love @allisonsthunder 's sense of humor and good taste in bands and boys. And just her in general... ;)

Ashley @becomingtheyou @allisonsthunder is one of my bests-i love her forever she's funny,so fun to hang with, a great person-can't wait to see her

Cinnamon Cheesecake Fondue

Here is a really cool, healthy fondue recipe from Cosmopolitan; it sounds really delicious.

Cinnamon Cheesecake Fondue

Unlike chocolate fondue, this recipe requires no cooking and is not served hot, which means you can whip it up in a flash. It’s a great way to satisfy a craving for New York–style cheesecake without excessive calories, fat, and sugar. A bowl of this fondue makes the perfect ending to an informal party—it’s pure fun!

SERVES 4 (SERVING SIZE: 1/4 CUP FONDUE)

4 ounces (1/2 cup) low-fat cream cheese, at room temperature

3/4 cup nonfat sour cream

2 tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Cut fresh fruit (apples, pears, cantaloupe, honeydew, pineapple, peaches, strawberries)

1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.

2. Serve with the cut fresh fruit for dipping.

Apricot Almond Crisp

Found this recipe in Weight Watchers Weekly from the week of February 7, 2010.

Apricot Almost Crisp

Enjoy this sublimely satisfying slow-cooker dessert with loved ones-or any time you want a memorable, yet easy, treat.

4 points pers serving
Prep: 15 minutes
Slow cook: 4 hours
Serves 6

Ingredients

1 spray cooking spray
1/2 cup quick cooking oats
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 Tbsp cold butter
1 to 2 Tbsp fat free milk
1 Tbsp granulated sugar
3/4 tsp ground ginger
2 (14 oz) cans apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Directions

Spray 5 or 6 quart slow cooker stoneware with nonstick spray
To make topping, combine oats, brown sugar, flour, wheat germ, and almonds in medium bowl. With fork, cut in butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.
Mix granulated sugar and ginger in medium bowl. Add apricots and almond extract; toss to coat. Transfer apricot mixture to slow cookers. Sprinkle with topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve wtih 1/4 cup fat free vanilla frozen yogurt

Mixed Greens Stir Fry

Here is another stir fry recipe from Weight Watchers

Mixed Greens Stir-Fry

Makes 6 serving
Yields about 3 cups total

POINTS® value | 0 per serving

Ingredients

· 3 sprays cooking spray, olive oil-variety recommended

· 1 1/2 tsp olive oil

· 3/4 lb baby spinach

· 3/4 lb baby arugula

· 1/2 tsp sea salt

· 1/4 tsp freshly ground black pepper, or more to taste

· 1/4 tsp sugar

· 1 Tbsp balsamic vinegar

Instructions

· Coat a large pot with cooking spray and place over medium-high heat; heat oil until shimmering. Add spinach and arugula; cook until just wilted, turning greens over with tongs from the bottom of the pot to the top, about 1 to 3 minutes. Sprinkle with salt, pepper, sugar and vinegar; stir and heat through, about 30 seconds. Yields about 1/2 cup per serving.

Notes

· How to make it faster: Use reduced-calorie Italian or vinaigrette dressing instead of salt, pepper and vinegar (could affect POINTS values).

Any combination of leafy greens will work: beet greens, Swiss chard, kale, collards, mustard greens, etc.

Migas Tacos

Check out another healthy taco recipe from Southern Living. Migas Tacos would be great for breakfast, or even a mid day protein pick me up.

Migas Tacos

Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: Makes 2 tacos

Ingredients

• 1/3 cup lightly crushed tortilla chips
• 1/4 cup chopped onion
• 1/4 cup diced tomatoes
• 2 tablespoons chopped jalapeño peppers
• 1 teaspoon vegetable oil
• 2 large eggs, lightly beaten
• Pinch of salt and pepper
• 2 (8-inch) soft taco-size flour tortillas, warmed
• 1/2 cup (2 oz.) shredded 2% reduced-fat Mexican four-cheese blend

Preparation

1. Sauté first 4 ingredients in hot oil in a medium-size nonstick skillet over medium heat 3 to 4 minutes or just until onion is translucent.

2. Whisk together eggs, salt, and pepper. Add to skillet, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened and moist. (Do not overstir.) Spoon egg mixture into warm tortillas, and sprinkle with cheese; serve immediately.

Note: Nutritional analysis is per taco with flour tortilla.

Nutritional Information

Calories:

256

Fat:

13.8g (sat 5.7g,mono 2g,poly 1.9g)

Protein:

10.7g

Carbohydrate:

25g

Fiber:

2g

Cholesterol:

21.8mg

Iron:

1.3mg

Sodium:

384mg

Calcium:

280mg

Maria Corbalan, Taco Xpress, Austin, Texas, Southern Living, JUNE 2009

I found this recipe for Vegetarian Meatloaf on Dr. Oz's website. I thought it was interesting and sounded like it would taste good, especially if you're looking for interesting ways to make vegetarian meals.

Vegetarian Meatloaf

A fresh take on a classic dish, this meatless "meatloaf," submitted by viewer Hiral, substitutes vegetarian burger crumbles and chopped vegetables for ground beef.

Ingredients

1 (12 oz.) bottle barbeque sauce (high quality, tasty)

1 (12 oz.) package vegetarian burger crumbles

1 green bell pepper, chopped

1/3 cup minced onion

1 clove garlic, minced

1/2 cup whole wheat bread crumbs

3 tbsp Parmesan cheese

1 egg, beaten

1/4 tsp dried thyme

1/4 tsp dried basil

1/4 tsp parsley flakes

Salt and pepper to taste

Directions

Preheat oven to 325° F. Lightly grease a 5x9 inch loaf pan. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, parmesan cheese and egg. Season with thyme, basil, parsley, salt and pepper. Transfer to the loaf pan.

Bake for 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

Weekend Follower

Last weekend's weekend follower was @stacyyrawrr

Ashley @becomingtheyou @stacyyrawrr is funny and a really good friend :) and very passionate..love