Weight Watchers Breakfast

February 13, 2015 By Linda 8 Comments

Yesterday was one of those days where what I wanted to do and what I needed to do were at odds …

and at the end of the day, very little was accomplished.

Sigh.

Now I have even more projects on my ‘tomorrow’ list. Which is today. Which means I’m a very busy girl right now.

Fingers crossed.

I hope today isn’t a repeat of yesterday. Otherwise you’ll find me curled up in a fetal position, rocking back-and-forth on my tomorrow’s tomorrow …

The source of my what-need-to-do-vs.-what-want-to-do conflict is a new-to-me project I’ve been putting off. Plus it needs a coat of spray paint primer first. And I don’t have any. Which is always a hassle, because Chicago continues to uphold its ridiculous ban on the sale of spray paint.

Ugh.

Let’s just hope while you’re curled up with a warm cup of coffee reading this, I’m battling the elements to make my way to the suburbs. To purchase a few cans of spray paint primer. But before I left …

insert super smooth transition here …

😉

I made sure I ate a hearty and healthy breakfast: my new favorite Weight Watcher’s 6-point Blueberry Cheese Danish …

Blueberry Cheese Danish

6 Points | Serving Size: 1

Ingredients

2 Slices 35 Calorie Bread

4 TBS. Whipped Cream Cheese

1/2 cup fresh blueberries

1/4 tsp. Truvia 0 calorie sweetener

Directions

Lightly toast bread slices. Spread 2 TBS. cream cheese on each slice. Evenly distribute blueberries on each slice. Sprinkle with Truvia. Place under broiler for 2-3 minutes (until blueberries are about to burst).

It’s so yummy it doesn’t even feel like diet food …

🙂

Linda

P.S. If you feel so inclined to pin this recipe to Pinterest, may I recommend the image below …

You Might Also Like …

Weight Watchers Vegetable Soup (click here)

Weight Watchers Gumbo Recipe (click here)

Weight Watchers Stuffed Shells (click here)

Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Ideas (click here)

Weight Watchers 4-Point Cannellini Bean Soup

February 5, 2015 By Linda 9 Comments

I did it.

Finally.

After weeks of talk, talk, talk, I’ve finally pulled the trigger.

I got rid of the port wine cheese. And the cookie dough ice cream. And the three-cheese ravioli. And the Domino’s pizza … and cheesy bread. And any and everything with even the remotest traces of chocolate.

And by got rid of, I mean I ate it all.

It was almost like, in anticipation of eating healthy, I binged on all my favorites.

And my appetite for carbs and chocolates has been sated.

For now.

This past weekend, I shopped and chopped and boiled and brewed and stocked the fridge and freezer with great-tasting-good-for-me foods.

I also adopted the annoying habit of photographing everything I eat …

… like this super easy and super tasty Cannellini bean soup.

And don’t let the fancy name scare you away. Cannellini beans are simply white kidney beans you can find in the canned veggie section of any grocery store.

Serving size: 1 cup (8 oz.) | Recipes serves 4

ingredients

1 cup uncooked carrots, sliced

15 oz. canned cannellini beans

32 oz. fat-free reduced chicken broth

Fresh dill, chopped

directions

Combine carrots, cannellini beans, and chicken broth in soup pot. Bring to boil. Reduce heat, cover, and simmer for 40-minutes. Before serving, chop dill (about 1/4 teaspoon) and garnish.

Next up: exercise.

Ugh.

Does painting mason jars count?

Linda

You Might Also Like …

Weight Watchers Vegetable Soup (click here)

Weight Watchers Gumbo Recipe (click here)

Weight Watchers Stuffed Shells (click here)

Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Ideas (click here)

Weight Watchers Soup Recipe

January 23, 2015 By Linda 31 Comments

I need your help. Your wisdom. Your guidance.

You see, I need to instill self-confidence in my teen daughter. Only problem: I had zero self-confidence when I was a teen. A problem only exacerbated by my six-foot-tall-model-thin-chiseled-cheeked-beauty of a best friend.

Who, by the way, had her own deep-seated insecurities; but that’s a post for another day.

Let’s start with a mother’s bias: My daughter is beautiful. Tall. Leggy. Blonde. Blue-eyed. With a heart-shaped face. And a big heart.

And let’s start with one of her closest friends. She’s that girl. Every boy wants to date her. Every girls wants to be her best friend. She’s easy, breezy. Pretty. Approachable. Uber polite. She’s the girl who wins the student council President election. She’s the girl voted head cheerleader. And she’s the girl selected to perform the spotlight dance at the upcoming tea dance performance …

… the very spot my daughter had hoped to land.

And that’s when the green-eyed monster reared it’s ugly head. But she kept it to herself (good girl). She only shared her true feeling with me.

She’s truly proud of her friend. But …

her insecurities took hold.

Took over.

I tried to reassure her. Tell her how beautiful she is. The importance of not focusing on what’s on the outside, and to work on what’s inside. How the spirit within is what shines through; what truly makes a person beautiful.

I tried to tell her to not focus on the “good things” that seem to always come to others. Because if she does … if she spends her time obsessing about others … she’ll completely miss all the “good things” that come her way. She’ll disregard them; denigrate them. Discount them as not good enough.

I may have even discussed her journey. Versus the journey of others. And how she should try and enjoy each day. Each step. Even missteps. Because even those missteps can be valuable learning opportunities. And can help shape that journey …

She listened. She truly did. Both earphones out and everything listened.

We’ll have to wait and see what (if anything) sinks in …

and I’m 99% sure we’ll be having this same conversation over and over and over again. Especially when she enters high school next year.

Sigh.

And any advice you, my wise and worldly readers, wish to impart on what else I can say — or do — to help build her confidence, I’ll forever be grateful.

My daughter (mom-bias-warning) truly is beautiful. If I looked like her when I was fourteen, I wouldn’t have been nearly as insecure as I was in high school!

Speaking of self-confidence, I’m not feeling much of that for my body at present. I need to step it up. Literally.

And get my diet in line. Starting with this zero point Weight Watchers Soup Recipe:

Makes 12 One Cup Servings

Print Recipe

Weight Watchers Vegetable Soup

0-Point Weight Watchers Recipe

Course: Soup

Servings: 12 one cup portions

Ingredients

2 cloves garlic, minced
2 medium uncooked carrots, sliced
2 cups savoy cabbage, shredded
2 cups Swiss chard, shredded
2 cups uncooked cauliflower, cut into pieces
2 cups uncooked broccoli, cut into pieces
1/2 cup each red, green, yellow bell pepper, chopped
1 medium onion, chopped
1 rib uncooked celery, sliced
2 tbsp fresh thyme, diced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes (optional)
2 tbsp fresh lemon juice (optional)
6 cups reduced sodium, fat-free vegetable broth
2 tbsp fresh parsley or chives, chopped

Instructions

Place garlic, onion, vegetables, thyme and broth in large soup pot. Cover and bring to a boil over high heat; reduce to low and simmer 20 minutes.
Stir in parsley or chives. Season with salt, pepper and red pepper flakes.

PIN IT!

Now if I could just find a 10-point-self-confidence-building soup recipe …

Linda

You Might Also Like …

0 Point Spicy Tomato Cabbage Soup (click here)

Weight Watchers Gumbo Recipe (click here)

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Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Ideas (click here)

Weight Watchers Fajita Recipe

January 8, 2015 By Linda 5 Comments

Weight Watchers Fajita Recipe: 9 Points

In addition to my renewed commitment to the blog, I’m also making a renewed commitment to my health.

And when I say health I really mean my waistline. And my commitment is to reduce its size.

The health part will be an added bonus.

But it sounds so much more altruistic if I say health. And then talk about how I’m doing this for my family. And it sounds so much more vain and selfish if I say I want to be thinner. That the image looking back at me in the mirror just does not look good. No matter how hard I squint my eyes. Even taking out my contacts – and trust me, my eyesight is horrible – doesn’t help.

So I’ve spent this week preparing. Gathering recipes and making adjustments to reduce fats and calories. In fact, Weight Watchers has this great recipe builder tool that lets me play around with portion sizes and ingredients and tells me how many points per serving my recipes are (and, no, this is not a sponsored WW post; I just love this tool. It’s well worth the online membership fee).

I’ve also been putting together meal plans and grocery lists. This weekend will be spent chopping and slicing and dicing and cooking …

so I can kick off next week with a fridge and freezer filled with pre-prepared soups and stews and slow cooker meals. Apportioned in their own single serve containers that can easily be microwaved …

and consumed.

Because without the advance prep, I’m destined for failure. I know this to be true because I tried to wing it this week.

I’m pretty sure I gained another pound or two.

So advance prep is key. Because I need foods that are quick. And easily. And readily available. Because when I’m hungry, I’m huuuuuungry …

And if I don’t have easy-to-prepare healthy choices, I’ll resort to eating whatever I can get my hands on. Or drive through to get my hands on.

With that said, this Weight Watchers fajita recipe is one of my easiest, filling-est, and delicious-est go-to favorites. Especially since the grocery store sells a container of pre-chopped peppers and onions in the produce section.

I also pre-cook a few chicken breasts at the beginning of the week so I can cut them up for use in my fajitas, or to include in a salad.

Weight Watchers Fajita Recipe

Makes 1 Servings * 9 Points

Ingredients:

3 oz. cooked skinless boneless chicken breast

1 small uncooked onion

1 uncooked bell pepper

1 TBS teriyaki sauce

2 medium flour tortillas

Cooking spray

Instructions:

Pre-heat oven to 350 degrees. Place chicken breast on cookie sheet and season with salt & pepper. Cook in oven for 10-12 minutes, turning over half way through. Once cooled, cut in to strips. Turn off oven.

Slice onion and peppers into strips.

Spray skillet with Pam. Turn heat on high and add chicken strips and onion and pepper. Stir continually until you see the chicken and peppers getting a bit of a char (3-5 minutes). Add 1 TBS teriyaki sauce.* Continue to stir and cook for 1-2 minutes.

*When you add the teriyaki sauce, turn the oven on. Place the tortillas on a cookie sheet to warm for 1-2 minutes.

Spoon into tortillas. Roll up and enjoy your Weight Watchers Fajitas!

PIN IT!

I’m counting on these fajitas to help me shrink my waistline …

um, I mean, help me get healthier.

🙂

Linda

You Might Also Like These Weight Watchers Recipes …

Weight Watchers Vegetable Soup (click here)

Weight Watchers Gumbo Recipe (click here)

Weight Watchers Stuffed Shells (click here)

Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Ideas (click here)

Apple Pie Recipe

November 27, 2014 By Linda 1 Comment

Happy Thanksgiving!

I woke up early this morning to make apple pie. Homemade. From scratch.

Crust and all!

Yes, yes, I know I should have done it yesterday. So that I could sleep in and relax. But I knew my post-operative pet would be waking me sometime between 6:30 and 7:00 AM. And, like clockwork, he did.

There was a lot of peeling and slicing and hand mixing going on as I made this pie. A pie that I hope my sister-in-law doesn’t toss to the floor this year …

and that’s a story for another day.

😉

Homemade Apple Pie Recipe

Pie Crust

I started with the crust recipe I found here. Dubbed the easiest, yummiest pie crust ever. Only thing, I don’t have a food processor. So I mixed by hand. First I added the 1 cup of cubed butter to the 2 1/4 cups of flower and 1 teaspoon of salt. I mixed by hand by schmushing the butter and flour together until it looked like little pebbles. Then I added 8 of the 10 tablespoons of ice water called for in the recipe and mixed by hand. I separated the dough into two even halves, rolled into balls, placed in plastic Ziplocs and schmushed down into discs. I refrigerated for 20 minutes or so and then rolled out on a lightly floured surface. Roll out one for the bottom and one for the top.

Pie Filling (source: my go-to pie cookbook, American Pie by Teresa Kennedy)

1 cup sugar

1 tablespoon all-purpose flour

2 generous teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

3 1/2 cups peeled, cored and sliced McIntosh apples (about 4-5 apples)

3 cups peeled, cored and slices Granny Smith apples (about 4 apples)

2 tablespoons lightly salted butter

1/2 cup heavy or whipping cream

1. Pre-heat oven to 400 degrees F.

Instructions

2. Combine sugar, flour, and sices in large bowl. Add the apples slices and toss until well coated.

3. Fill the crust with the apple slices and dot them with butter.

4. Easy the top crust over the apple slices. Crimp to seal the edges.

5. Cut slits in the top crust to allow steam to escape.

6. Bake for one hour.

7. Turn off oven and remove pie. Gently pour the 1/2 cup of heavy whipping cream through the slits in the crust. Return pie to oven and leave it there until the oven is cool (about 20 minutes). Serve immediately.

I hope you’re enjoying a day surrounded by loved ones and filled with mouth-watering smells … and delicious food!

Linda

Sharing: Monday Funday |

Pie Pops

November 24, 2014 By Linda 6 Comments

I will be making pies for Thanksgiving. And yes, you read that right. Pies, plural. With an s on the end. As in more than one pie …

When my sister-in-law asked if I would like to bring a pie to the Thanksgiving feast she is so generously hosting this year, I responded with a resounding yes, I would love to. Well, a yes-I-would-love-to on the condition that she doesn’t toss my painstakingly-made-from-scratch pie on the floor again this year ….

and smash it to smithereens.

This happened years ago. Needless to say, I’ve been a bit pie shy ever since. Even though she says it wasn’t intentional. An accident. But I suspect she was jealous of my pie-making skills. I mean, up until my arrival in the family she was the undisputed reigning queen of homemade pies …

A title that always puts the pressure on the pie-making novice.

So this year I’m thinking of mixing it up. Trying something different. A new twist on an old Thanksgiving tradition and making pies pops. Plural …

I found the most amazing machine that makes making pie pops {singular or plural} easy as … well … pie! You can find out more – including the full recipe and instructions – at my post on Inspired Home. Just click here …

So, what are you making for Thanksgiving? Anything plural?

Linda

Sharing: * Between Naps on the Porch * The Scoop *

Halloween Treat Ideas

October 15, 2014 By Linda 8 Comments

Sometimes I have to stop …

and pinch myself.

Seriously. When I first started this blog, I had no idea what it would offer me. A sense of fulfillment. Accomplishment.

And amazing opportunities.

I had no idea brands would come knocking at my door. Or that I could parlay my blogging into real, viable writing and contributor positions.

Like this one. At Inspired Home. It’s a new site from the International Housewares Association (IHA), The Home Authority. And, according to the site,

“Inspired Home is your source for artfully curated content, emerging housewares trends, expert entertaining and design tips and fresh home ideas to help you select the right housewares products to make your house a home.”

So as a contributor, I guess that now makes me ‘an artful curator, trend emerger, and entertaining and design expert!’

My first contributed article features easy-to-make Halloween treats …

And I’m not kidding you. I made those pumpkin cake pops and oogle eye cookies using some amazing products from International Housewares Association members.

I show you how I made them at Inspired Home. Just click here …

Linda

Sharing at Link Party Palooza & Between Naps on the Porch

Peanut Butter & Banana Smoothie

August 10, 2014 By Linda 7 Comments

I’ve been a self-proclaimed Elvis girl from the moment I finished watching Girls! Girls! Girls!

And my love for the King of Rock and Roll was only cemented with Viva Las Vegas. And Follow That Dream. And Blue Hawaii. And The Trouble With Girls …

… and let’s not forget Fun in Acapulco!

The hair flipping. The cropped tops. The cropped pants. The headbands and high ponytails and teased hair up to there …

I was sold!

I remember watching these movies on superstation WGN-TV with my father on a Saturday or Sunday afternoon. Or catching them on an ABC after school movie week devoted to Elvis. I would race home and get my homework done ASAP so I could tuck in and enjoy …

But my true and deep love of Elvis was cemented when I found out he loved a peanut butter and banana sandwich.

My favorite!

Swoon.

Seriously, a peanut butter and banana sandwich is my ultimate comfort food. My go to in good times …

and bad …

and in-between!

I could eat them every day. If only …

But when I found out Elvis was a peanut butter and banana sandwich fan, I knew then it was written in the stars …

So when I was thinking about possible smoothie recipe ideas using almond milk, it should be no surprise that my mind turned to peanut butter and bananas …

… and Elvis!

Peanut Butter & Banana ALMOND MILK SMOOTHIE RECIPE

Makes 2 Servings

8 oz. Almond Milk

2 TBS Peanut Butter

2 Bananas

8-10 Ice Cubes

2 tsp. vanilla extract

Combine all ingredients in blender. Blend until smooth. Pour into awesome pint-sized (16 oz.) Ball brand mason jars with handles. Add a fun paper straw and enjoy your peanut butter banana smoothie!

You Might Also Like …

Lemon Meringue Pies in Mason Jars

Mini Cheesecakes

Lemon Sorbet (without Ice Cream Maker)

You can find more recipe ideas by clicking here …

Want to keep up with my projects?

It’s easy. Get it all started with paint delivered to your email inbox:

Jarden Home Brands provided me with the mason jar mugs but all opinions are my own.

Chia Pudding

August 2, 2014 By Linda 10 Comments

My sister Carol is my health and beauty advisor. Even though we live thousands of miles apart … and don’t get to see each other often … our conversations always tend to veer toward her giving me advice and tips on healthy eating and healthy living and healthy skincare.

She is a nurse, after all. Hence the healthy living advice.

And she’s a cancer survivor. Hence the healthy eating advice.

And she’s worked in a plastic surgeon’s office. Hence the healthy skincare advice.

So when my sister Carol told me I needed to take Vitamin D each day, I did.

And when my sister Carol told me I needed to add green algae stuff to my diet, I did.

Okay, that one was short-lived. That green stuff tastes like dirt, no matter how I tried to hide it in a smoothie.

And when my sister Carol told me I needed to buy some very expensive Vitamin C serum for my skin, I did that too …

… and I swear it seems to be helping with a post-menopausal dry, red patch that popped up on my cheek last year.

And when she told me I should add chia seeds to my weight loss plan … and yes, that’s chia as in chia pet … I did.

And then I Googled chia seeds.

Turns out they contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They’re tasteless, so you can add them to just about anything. But the best part is they really fill you up.

Which is what sold me. They’re a great addition to my Weight Watchers weight loss plan!

Personally, I like them mixed up as a pudding with unsweetened almond milk and vanilla extract and Truvia. The texture reminds me of tapioca. And this serving is only 4 Weight Watchers points. Bonus!

Chia Tapioca Pudding Recipe

Makes 1 Serving | 4 Weight Watchers Points

3/4 cup unsweetened almond or soy milk

1 tsp. vanilla extract

3 TBS chia seeds

1 TBS Truvia sweetener

Ground Cinnamon

Measure all ingredients into mason jar. Put lid on jar and shake well. Refrigerate overnight. Quick tip: revisit every few hours and give the mason jar a good shake.

That’s it.

Just sprinkle with a bit of ground Cinnamon and enjoy your healthy, filling, 4-point Weight Watchers snack …

Sharing:

* Between Naps on the Porch *

It’s The Little Things & Lemon Sorbet

May 21, 2014 By Linda 35 Comments

Twenty years. That’s a long time.

A really long time.

It’s hard for me to wrap my head around the fact that 20 years ago today Mike and I tied the knot.

Today.

May 21.

In Larchmont, NY.

20 years ago!!!

No surprise, our wedding has been on my mind lately. My now 20-years-older mind. And let’s just say, my memories are scattered. Fractured.

I wish I could tell you I remember the moment when the double doors to the church flung open and the organist struck up the wedding march.

I don’t. Well, I do. Kind of. I just don’t remember it in a fully-transported-to-that-moment kind of way. What’s stuck with me all these years are the little things …

small moments.

My sister Janet applying my mascara …

The last floof of the train before my bridesmaids headed down the aisle …

My father’s face holding back tears as he lifted my veil …

Mike’s beaming smile as he took my hand …

My then toddler niece and nephew treating the altar like a playground (and eventually being corralled back to the pew by my sister) …

The priest thrusting a microphone in our faces when it was time to recite our vows …

and Mike and I avoiding each other’s eyes for fear of bursting out in laughter.

The 1960’s Lincoln convertible – complete with suicide doors – breaking down the moment we safely arrived at the reception.

My near impossible trek to the bathroom, since I was stopped every step of the way…

My new mother-in-law breaking her hip on the dance floor …

oh, wait. That was a big thing. But she treated it like it was nothing. Refusing to leave until the party was over.

And last, but not least, the amazing lemon sorbet served between the salad and the entrée …

I can’t recreate all those small moments. They will forever live on in my 20 years older mind. But I can try my hand at making that lemon sorbet …

even though I didn’t receive an ice cream maker as a wedding gift.

How to Make Lemon Sorbet

… without an ice cream maker

Makes 2 pints, or 5 cups, or 26 scoops

Print Recipe

Lemon Sorbet ... Without an Ice Cream Maker

Makes 2 pints ... or 5 cups ... or 26 scoops

Course: Dessert

Ingredients

1 1/2 cup water
1/2 cup lemon-lime soda (I used Sprite)
2 cups sugar
2 cups freshly squeezed lemon juice
1-2 tbs freshly grated lemon zest
fresh mint (optional, for garnish)

Instructions

1. Juice lemons. Save halves for serving.
2. In a small saucepan over medium heat, combine water, sugar, and lemon zest. Stir well. Bring to a boil, then reduce heat to low and simmer 3 minutes. Remove from heat and allow to cool.
3. Strain cooled water, sugar, and lemon zest mixture into bowl.
4. Stir in 2 cups of freshly squeezed lemon juice and 1/2 cup of lemon-lime soda.
5. Transfer to a 9 x 13 metal baking pan. Place in freezer (for 2-4 hours). Stir with fork every half hour.
6. Scoop into lemon half, garnish with mint.

Step 1. Juice lemons. Save halves for serving.

Step 2. In a small saucepan over medium heat, combine the water, sugar, and lemon zest. Stir well. Bring to a boil, then reduce heat to medium and simmer for 3 minutes. Remove from heat and allow to cool.

Step 3. Strain cooled water, sugar, and lemon zest mixture into a bowl.

Step 4. Stir in 2 cups of freshly squeezed lemon juice and the 1/2 cup of lemon-lime soda.

Step 5. Transfer to a 9 x 13 metal baking plan. Place in freezer (for 2-4 hours). Stir with fork every half hour.

Step 6. Scoop into lemon half, garnish with mint …

and enjoy!

Lemon Sorbet Recipe (to pin!)

You can find more recipe ideas by clicking here …

You might also like some of these dessert ideas …

Lemon Meringue Pies in Mason Jars

Mini Cheesecakes

Want to keep up with my projects?

It’s easy. Get it all started with paint delivered to your email inbox:

Healthy Gumbo Recipe

May 13, 2014 By Linda 10 Comments

Please don’t tell Emeril, but this gumbo recipe doesn’t start with a roux. No seafood sacrificed their seafaring lives for this stew. And the real kicker? I made it in a crock pot.

Oh, and it’s low-fat too. Just 5 Weight Watchers points per serving.

Sorry Emeril.

And with that said, it tastes really good. I would even go so far as to say it tastes great …

then again, I’ve been on a Weight Watchers diet for two months now …

so you’ll have to take the word of my husband. And my son. Both of whom were lingering around the crock pot with spoons in hand. Sneaking tastes when my back was turned.

Looks like I’ll be forced to make a double batch next time.

Slow Cooker Gumbo REcipe

Weight Watchers Points: 5 | Serving Size: 1 1/2 cup | Yield: 8 servings

1 garlic clove, minced

1 medium red onion, chopped

1 stalk celery (or is it one rib?), chopped

2 cups green, red & yellow peppers, chopped

15 oz canned black beans, rinsed and drained

14 1/2 oz canned diced tomatoes (& juices)

9 oz cooked chicken sausage, andouille-style, cut into bite-size pieces*

1/4 tsp dried thyme

1/4 tsp black pepper

6 cups fat free chicken broth

1 cup uncooked converted white rice (I used Uncle Ben’s)

Instructions

Place all ingredients in 5-quart slow cooker. Add thyme and pepper; stir well. Cover and cook on high power for 4 hours.

Maybe I should pack up a batch and send a roux-less-slow-cooker healthy gumbo care package to Emeril? Or better yet, I can hand deliver it to him in New Orleans …

You Might Also Like …

Weight Watchers Vegetable Soup (click here)

Weight Watchers Stuffed Shells (click here)

Weight Watchers Fish Tacos (click here)

Weight Watchers Recipe Ideas (click here)

Easter Dessert Ideas & Recipes

April 12, 2014 By Linda 10 Comments

The Super Saturday Link Party always makes me hungry …

and some of you have left me that very same comment.

On the plus side, I have an abundance of new recipes ideas to try out. On the minus side is the plus side cravings the party induces. My Weight Watchers diet resolve is put to a test every Saturday …

But I’ve been good. So good, in fact, that I may even partake in a bite or two of dessert on Easter. Now I just have to decide which one of the many that have linked up here to make …