Another week of traveling "Down That Road Again" and it was a bumpy one...always nice to have excuses for what you did or didn't do...Now I am not sure which I did or didn't do because I only lost 1/2 pound this week....Guess that is better than nothing or OH MY GOSH gaining...Just hate to have to re lose what I have already lost....Will work harder this week....The weather looks like it will warm up some and then maybe I can get out walking more consistently...We shall see..I have not had one bite of Easter candy, but I really craved some chocolate the other night..Good thing I won't drive after dark...
MINI-CINNI BUN RECIPE:
3/4 cup shortening
3/4 cup sugar
1/2 cup molasses
3 cups all-purpose flour
3/4 to 1 cup water
Large Mixing Bowl
Hand held mixer
Making the Dough:
In your mixing bowl, cream shortening and sugar until well combined. Add molasses
and mix in well. Alternately add approx. one cup of flour and 1/4 water until flour is all worked in. You may need to add a slightly more amount of flour or water. (I found I needed a bit more flour then required) Your dough's the right consistency when you can stick a finger in the dough and it does not stick to your finger! Shape your dough into a ball, place in a bowl and refrigerate for about 1/2 an hour. Your dough is now ready to begin creating!
To make a Cinni, pinch off a small bit of dough (about one inch) and roll into a ball. Either on a counter top or between your hands, roll into a thin (about a pencil size) snake then roll up into a cinnamon bun. Place on a cookie sheet in a 350 degree oven for about 20 minutes. When you remove from the oven, allow to sit on the pan for a few minutes then remove. You need to let these cool completely before you dip them into wax!
Now what I did was melt wax and add Cinnamon scented oil to the wax and a little sprinkle of real cinnamon. This gives out quite the smell all throughout the house...
You then dip the mini-cinni's into the wax and let them dry on wax paper. Of course it does not take the wax very long to dry. You now have your scented mini-cinni's. They make the perfect bowl fillers.From The Love Of Prims
Meatloaf, Lightened Up I fondly remember my mother making meatloaf on winter nights when I was kid — so filling, warm and delicious. When I ran the numbers on a meatloaf recipe recently, I discovered it had almost 800 calories and 65 grams of fat per serving!
Here are some ways to lighten up this American favorite.
Traditionally meatloaf is made with ground beef. Fatty cuts such as chuck are popular because fat helps keep the meatloaf moist. There are better ways to do this without all that saturated fat. Switching from high-fat ground beef to a leaner version (90-95% lean) will shave off 220 calories and almost 30 grams of fat per serving! Meatloaf mix (a combo of beef, pork and veal) is also a lower-fat option, but won’t offer the same reduction in fat.
Contrary to what many beef lovers may say, ground turkey makes a fantastic meatloaf. Try making the switch — even the most loyal meatloaf fan won’t be disappointed. Choose lean ground turkey breast meat for the biggest reduction in calories and fat.
Keep your meatloaf moist and add flavor with fresh ingredients such as vegetables, garlic and herbs (steer clear of those meatloaf spice mixes that are often loaded with sodium). Breadcrumbs and egg will help prevent the meatloaf from falling apart. Some recipes call for rolled oats to prevent drying out (and a little extra fiber never hurts).
Chopped vegetables will further preserve moisture and add flavor, vitamins and iron. Choose flavorful veggies such as chopped spinach, eggplant or portobello mushrooms. Try using sauté onions with a splash of balsamic vinegar. Once they cool, add them to a turkey meatloaf mixture for a sweet burst of flavor...
High-calorie toppings such as bacon or canned cream of mushroom soup add tons of fat and sodium; globs of sugary, salty ketchup is also popular. Try a few strips of turkey bacon or canned tomato sauce mixed with a small amount of ketchup and balsamic vinegar or Worcestershire sauce.
Servings & Sides
Keep servings reasonable — a pound of meat will serve four people. Make a large turkey meatloaf and have leftovers in sandwiches or wraps. Try making individual loaves and serve with some healthy and satisfying sides such as steamed or roasted vegetables and a baked sweet potato or lightened-up Parmesan mashed potatoes.(Recipe below)
And while meatloaf may be a mom classic, I read that chef’s all over the country are putting meatloaf back on their menus because it’s comforting and affordable
PARMESAN MASHED POTATOES:
WW Points 2...1/2 Cup Serving Ingredients
2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled
1/2 cup low-fat buttermilk
1/2 cup skim milk
4 tablespoons grated Parmesan
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt.