Tuesday, December 27, 2011
I was very proud of myself yesterday for not going straight to the fridge and pounding down leftover pumpkin pie tarts because it was very tempting. I had decided to stop waiting for tomorrow so I said no to the tarts and I opened up my new WW cookbook and made the Basic Pancake recipe out of it. Gold star for me. I stayed within my points all day. I made Will and his brother finish up our Christmas leftovers and I made myself pita pizzas for dinner. I give myself a pat on the back.
Today I packed up those pumpkin pie tarts and mini cheesecakes and took them to work. Yes, I still had access to them but I didn't eat any of them and I left all the other goodies staring at me alone as well. I made healthy choices for day two I ate more than my daily points but I just used some of my weekly points so all is good. My first goal is to have weight off by March 25. I don't really care how much weight off I would just like to steadily lose each week. Will and I are going to Arizona and I would like to be lighter when we fly. If we fly. We may drive if we can't get decent plane tickets. Though I'm not sure if our car would make it or not so flying may be our only option. Or I may have to go alone and I don't really want to have to fly alone because I feel like I'm in someones space sitting on the plane. At least when Will is with me I'm in his space. It isn't fun flying when your heavy. But come hell or high water I'm going because I need my Jessica time and I need to see my Noah boy. I miss living only 10 minutes from each other.
Anyway on to the pancakes. They weren't as fluffy as normal pancakes and that could have been due to me using skim milk. The recipe called for 1% but I only had skim on hand. I'm really not sure how old my baking powder is so that could be part of the problem as well. But other than that they were very tasty. I added vanilla extract which I thought gave the pancakes a very nice flavor.
from WW New Complete Cookbook
6 servings (4 pancakes per serving), 7 WW per serving w/o syrup
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2 cups all purpose flour
1/3 cup sugar
2 T baking powder
1/4 teaspoon salt
2 1/2 cups low fat (1%) milk
1/2 cup fat free egg substitute
1 T vegetable oil
1 T vanilla extract (optional)
In a bowl combine flour, sugar, baking powder, and salt. In another bowl combine milk, egg substitute, oil, and vanilla if using. Add milk mixture to flour mixture, stirring just until flour mixture is moistened (batter will be lumpy).
Spray a skillet with cooking spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto skillet. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.
These reheated well.