Is anyone staying up as late as I am watching the Olympics? I didn't even turn them on last night as to make sure I got to bed BEFORE midnight. I am pooped out from all the excitement!
Speaking of excitement- this week in meeting we will learning some exciting ways to help us on our way to "go for the GOLD"- our goal weight. Come and see how your very own Dream Team can be your best support!!!
I hope that you all are enjoying this last month of summer and all of the beautiful weather. Don't forget to click on the link below and join our "Dream Team" at the making strides Against Breast Cancer event, October 11th. We need each and every one of you to make this a success!!
See the YUMMY recipes below from WW.com. They are so tasty looking and use the fruits that are in season right now! Eat them up YUM!!!
Chocolate Cherry Oatmeal Cookies
|POINTS® Value: 2|
- 3/4 cup all-purpose flour
- 2 Tbsp unsweetened cocoa
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp table salt
- 3/4 cup butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 2 large egg(s)
- 2 1/2 cup uncooked oatmeal
- 1/2 cup dried cherries
- Preheat oven to 350ºF. Combine flour, cocoa, baking soda, cinnamon, nutmeg and salt together in a small bowl; set aside.
- Place room temperature butter into bowl of a mixer and mix with a paddle attachment until smooth, or beat with an electric mixer. Slowly pour granulated sugar in an even stream into butter and mix on high speed until fluffy, about 3 minutes. Pour in brown sugar, mix until incorporated and then scrape mixture down from sides of bowl.
- Slowly beat in each egg one at a time until incorporated. Slowly beat in flour mixture until incorporated.
- Scrape mixture down from sides of bowl and stir in oatmeal and then dried cherries. (Note: Freeze dough at this point or continue to step 6 for baking.)
- Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan lined with parchment paper or a silicon baking mat about 1 1/2 inches apart.
- Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving. Yields about 1 cookie per serving
Point Value 3
- 6 medium peach(es), halved, pitted and thinly sliced (about 1 3/4 lbs)
- 3 Tbsp powdered sugar
- 1 cups raspberries
- 3/4 cup all-purpose flour
- 3 1/2 Tbsp sugar, granulated, divided
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 3 Tbsp unsalted butter, cold
- 1/3 cup reduced-fat sour cream
- 1 tsp vanilla extract
- Preheat oven to 350ºF.
- Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
- In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
- Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
- Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.
- Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired