10 days down- 19 to go (yes, I am counting down the days until the end of February :)
Hey, I hope you all have a great Valentine's Day. If you don't have a Honey, or yours is a little unromantic- treat yourself to something you love, a bouquet of beautiful flowers for your table, a pedicure, a ski trip, a massage or a long bubble bath! Live it up a bit!
This week we are talking about what we used to do for fun as kids. I loved to go for long bike rides and just run around the neighborhood. We all NEED to be active, but can we find ways to take hints from our past and get moving doing some things that we LOVE to do, rather than HAVE to do? Come and join us and share some of your old time favorite ways to have fun and new ways to more more!
Be sure to checkout the below recipes! They look FANTASTIC!! Oh, and I am going to leave the survey's open to see ongoing results. If you have not been able to vote before, please visit the blog and vote. It looks like the "I mostly stick to my points target" is in the lead.
Have a great week and see you soon!
Marion 
Meat Loaf By- Jodi
1 lbs Ground Turkey breast
¼ C dry bread crumbs
¼ C egg beaters
¼ C chopped onion
1 t Salt
½ t sage
Dash pepper
Sauce-
3 t Splenda brown sugar
¼ C ketchup
¼ t nutmeg
1 t dry mustard
Mix all ingredients together (except sauce). Form into a loaf. Spray loaf pan with Pam. Spread with sauce and bake for 1 hour at 350 degrees. Serves 6- 3 POINTS per serving.
Grilled Chicken Tostadas By Lynda Broadbent
Marinade-
½ C lime juice
¼ C soy sauce
1 T honey
2 t minced garlic
1 ½ t chili powder
Tostadas-
6 BS chicken thighs or breasts
8 small corn tortillas
1 ½ C shredded lettuce
Optional toppings- Cheese, guacamole, sour cream, olives, cilantro, green onions
Instructions:
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Spray both sides of the tortillas with vegetable oil spray. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 (4 pts) to 8 (3 pts) You will need to add points for any of the optional toppings.
1 lbs Ground Turkey breast
¼ C dry bread crumbs
¼ C egg beaters
¼ C chopped onion
1 t Salt
½ t sage
Dash pepper
Sauce-
3 t Splenda brown sugar
¼ C ketchup
¼ t nutmeg
1 t dry mustard
Mix all ingredients together (except sauce). Form into a loaf. Spray loaf pan with Pam. Spread with sauce and bake for 1 hour at 350 degrees. Serves 6- 3 POINTS per serving.
Grilled Chicken Tostadas By Lynda Broadbent
Marinade-
½ C lime juice
¼ C soy sauce
1 T honey
2 t minced garlic
1 ½ t chili powder
Tostadas-
6 BS chicken thighs or breasts
8 small corn tortillas
1 ½ C shredded lettuce
Optional toppings- Cheese, guacamole, sour cream, olives, cilantro, green onions
Instructions:
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Spray both sides of the tortillas with vegetable oil spray. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 (4 pts) to 8 (3 pts) You will need to add points for any of the optional toppings.
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