Good Morning and Happy Tuesday!
I have a quick moment to tell you about my fantastic dinner and dessert last night and then we are off for the day... busy, busy, busy. I am going to be teaching Baby Boot Camp this morning and the tags are going to tag along (the beauty of this job) and then we are off to Twin Creeks to golf and swim, back to Hill Country Fitness for Kids In Motion and then home... so needless to say, we will be gone all day!
The good news, I am down a whole pound! That is a great way to start the day and now I just have to maintain it! Dinner last night was an Avocado Veggie Burger with leftover Marinated Vegetable Salad. It was AWESOME and very filling.
Avocado Veggie Burger 1 Boca Burger
1/2 a Food for Life Ezekiel Sesame Hamburger Bun
2 tablespoon fresh mashed avocado
1 tablespoon Koki's Fresh Green Salsa
Handful of Spicy Spouts
Served with Marinated Vegetable Salad and a garden Fresh Tomato. Super Summery and Delicious!
Dessert was a Lemon Love Bars. My daughter and I saw
Ellie Krieger make these on the Food Network and happened to have all the ingredients. These are a healthier version of lemon bars and actually taste like Lemon Cheesecake Bars.... Yum!
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Ingredients
Crust:
* 14 whole-grain graham cracker squares (7 full sheets)
* 2 tablespoons melted unsalted butter
* 1 tablespoon dark brown sugar
* 1/4 teaspoon salt
* Cooking spray
Filling:
* 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1/4 cup pasteurized egg product (such as egg beaters)
* 1 teaspoon finely grated lemon zest
* 1/2 cup fresh lemon juice
* 2 teaspoons powdered gelatin
* 3 tablespoons boiling water
Make Crust:
Directions
Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
Make the filling:
In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Per Serving:
Serving size is 1 square- makes 16
Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg
Off to roust the kids and make breakfast.... it is going to be Cherry Chocolate Oatmeal and I can't wait to share the recipe. I will catch up later today.
Good Morning and Happy Tuesday!
I have a quick moment to tell you about my fantastic dinner and dessert last night and then we are off for the day... busy, busy, busy. I am going to be teaching Baby Boot Camp this morning and the tags are going to tag along (the beauty of this job) and then we are off to Twin Creeks to golf and swim, back to Hill Country Fitness for Kids In Motion and then home... so needless to say, we will be gone all day!
The good news, I am down a whole pound! That is a great way to start the day and now I just have to maintain it! Dinner last night was an Avocado Veggie Burger with leftover Marinated Vegetable Salad. It was AWESOME and very filling.
Avocado Veggie Burger
1 Boca Burger
1/2 a Food for Life Ezekiel Sesame Hamburger Bun
2 tablespoon fresh mashed avocado
1 tablespoon Koki's Fresh Green Salsa
Handful of Spicy Spouts
Served with Marinated Vegetable Salad and a garden Fresh Tomato. Super Summery and Delicious!
Dessert was a Lemon Love Bars. My daughter and I saw Ellie Krieger make these on the Food Network and happened to have all the ingredients. These are a healthier version of lemon bars and actually taste like Lemon Cheesecake Bars.... Yum!
Ingredients
Crust:
* 14 whole-grain graham cracker squares (7 full sheets)
* 2 tablespoons melted unsalted butter
* 1 tablespoon dark brown sugar
* 1/4 teaspoon salt
* Cooking spray
Filling:
* 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
* 1 (14-ounce) can fat-free sweetened condensed milk
* 1/4 cup pasteurized egg product (such as egg beaters)
* 1 teaspoon finely grated lemon zest
* 1/2 cup fresh lemon juice
* 2 teaspoons powdered gelatin
* 3 tablespoons boiling water
Make Crust:
Directions
Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
Make the filling:
In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
Per Serving:
Serving size is 1 square- makes 16
Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg
Off to roust the kids and make breakfast.... it is going to be Cherry Chocolate Oatmeal and I can't wait to share the recipe. I will catch up later today.