Happy Monday Night!
I developed a cold/sinus something over the weekend and did not feel well when I woke up Sunday morning or this morning. My throat is so sore, hard to swallow. My ears feel like fluid is in them. My nose is runny and stuffy. Joy! I blame it on the lovely Missouri weather, 70 degrees one day and 30 degrees the next. It was so windy on Saturday and Sunday too.
I drove with my windows down and wore flip flops and capri's. It was nice but I do not appreciate the illness that followed it.
Needless to say the only exercise I got in today was walking up and down the stairs to switch my laundry and bring or take laundry down. I also made a pumpkin pie...isn't that exercise? No? Hmmm...
I like how many of you blog about what you eat through out the day to help keep you accountable. I thought I should give it a try. So here goes for today...
1/2 cup whole grain quick oats
1 tsp brown sugar
1/2 Tbsp Smart Balance Original
1 pkt Truvia
1 Tbsp Cinnamon (about)
1 Cup Skim Milk
Lunch: (2.5 ppv)
1 Cup Spinach and Romaine Lettuce (about)
1 Tbsp Fit & Active Light Italian Dressing
1 WW String Cheese
1 Cup Progresso Light Vegetable Soup
Dinner: (22 ppv)
I forgot to take pictures...these are as close as I could get.
Sonic Burger with mustard. No Cheese or Mayo.
Sonic small fries
Sonic small Diet Dr. Pepper
I'm going to have to get the Jr. Burger next time because it is smaller and 9ppv. Still learning as I go. :)
18 Minis, Cheddar Rice Cakes
1/8th slice HG's Too-Good-Too-Deny Pumpkin Pie
1 1/2 Tbsp Cool Whip Free (2 Tbsp = 0pts)
Today I tried out Hungry Girl's Too-Good-Too-Deny Pumpkin Pie. It was pretty easy to make but when the 45 minutes were up the center of the pie was still very liquid-like. I have never made pumpkin pie before so I do not know if this is normal for pies. So I covered/tented the pie with tin foil and ended up baking it or an additional 20-30 minutes. It did get a little more brown but that did not change the flavor when I tried it.
I had 1/8th of a slice with 1 1/2 Tbsp of Cool Whip Free on top. Very tasty and filling. I cannot wait to make this for Thanksgiving next week. :)
Also, I did not notice a weird after-taste or anything. I made a batch of splenda chocolate chip cookies last year and they had an after-taste. So I was worried about using splenda in the pie. I was surprised.
I used my magic bullet to grind the fiber one. It looked like sand when I was finished. Three Tbsp of Splenda is equal to 30 packets of splenda.
2 cups Fiber One bran cereal (original)
1/4 cup light whipped
butter or light buttery spread (like Brummel &
3 tbsp. Splenda No Calorie Sweetener (granulated)
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can
evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters
3/4 cup Splenda No Calorie Sweetener (granulated)
sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Fat Free Reddi-wip or Cool Whip Free
Preheat oven to 350 degrees.
In a small microwave-safe bowl, combine butter with 2 Tbsp water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.
Spray an oven-safe 9" pie-dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the pie crust.
Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.
Cut into 8-slices, and if you like, top with Reddi-wip or Cool Whip before serving.
Makes 8 servings
Serving Size: 1 slice
PointsPlus® value 4*
That's all for now.