Weekends

Weekends are the hardest times for me, I spend the weekend with the family, but since I am the only one actively trying to lose weight, I almost feel as if a sabotage is taking over. I know they don't do it on purpose, but when you are the only fat person in a family of skinnies, it does make it hard. I will honestly say Fridays are a day I do not stress over what I am eating, I figure I deserve to have one night a week to be able to veg with the fam. It actually works out very well for me, I have an easier time watching what I eat throughout the week knowing on friday I can have that piece of pizza or have the candy with the movie. So I won't be posting my food intake for Fridays, but the rest of the weeks I will

FOOD DIARY APRIL 10 2010

Breakfast: Dutch bros. medium iced nonfat sugar free coconut latte

Lunch: small lemon poppyseed muffin ( I am at school from 9am to 1pm, so I was only able to grab a quick snack)

Dinner: There was a bday party at chuck e cheese,and I am very proud to say I did not eat the pizza, I bought myself a salad and had one trip to the salad bar with F.Free Catalina dressing.

My saturdays are very busy and shortlived because of school.

So I have been searching for some great desert ideas, and this one I have not tried, but sounds good. By looking at the ingredients the price will be very minimal to make

JUNIOR MINT BROWNIES
makes 16

What you need:

Cooking spray
1/4 cup butter or stick margarine
32 (about 3 ounces) creamy, small-size mints in pure chocolate (such as Junior Mints)
1 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Directions:

Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan
with cooking spray. Combine butter and mints in a 2 cup glass measure;
microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white
in a large bowl; beat at medium speed of a mixer until well-blended. Add mint
mixture; beat well. Add flour mixture; beat at low speed just until blended.
Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until
a wooden pick inserted in center comes out clean; cool completely on a wire rack.
**Two large (1.5 ounce) mints or 6 miniature chocolate-covered
peppermint patties (such as York) may be substituted for 32 junior mints.
~Thanks to DWLZ.com for this yummy recipe

WW PTS: 3 per serving
PER SERVING: 121 Calories, 2.1 g Protein, 0.2 g Total Fiber, 3.9 g Total Fat,
19.5 g Carbohydrate, 81 mg Sodium, 14 mg Cholesterol