This week I’m down another pound… woo-hooo!
I am so glad I made the commitment to go back to Weight Watchers and (duh) follow the plan because it really works for me. What has really helped me this time, though, is the iPhone application Weight Watchers has finally released.
This application enables me to determine the Points values of any food in the WeightWatchers database on the go. I can use the Points calculator function and type in the calories, fat and fiber to determine a Point value, and I can also type in a food and see its value, as well. Yes, even restaurant food, too.
No, it may not have every restaurant listed, but I can make educated guesses about where I am eating and find an equivalent guess. And then I can log my Points right then and there. And it synchronizes with my information already on the Weight Watchers site!
The application will then track my daily Points, my weekly allowance and my activity Points, too.
I so LOVE this app!
Now, here is the disclaimer: This app is free from iTunes, but you must be a Weight Watchers e-Tools subscriber to get all these fine benefits. (if not, you just get cool recipes.) But you can bet, that even after I hit my lovely goal I will keep paying the e-Tools fee to keep this beautiful app. It rocks and is an incredibly useful tool.
I try not to put anything my mouth without knowing the Points value first and this makes it possible… and it makes logging a snap.
So, other than faithfully using my iPhone app (and the Weight Watcher’s site) what else did I do this week to drop another pound?
Well… here’s a sample of what I ate:
Strawberries and Cream Cheese breakfast sandwich: 2 WW points
2 Oroweat sandwich thins, toasted, smeared with 1 package of the Weight Watchers cream cheese and topped with ½ cup sliced strawberries
Absolutely Fabulous Potato Soup (2 points in a 2 cup serving)
I had some of this in the freezer from the last time I made it.
Pumpkin Spice Muffins/ Cupcakes (3 points per muffin)
Oooooh. These were good and thoroughly enjoyed by neighbors and children, alike. I think I need to make more today.
Here’s what you need for 15 muffins:
1 box spice cake mix
1 15-ounce can of pumpkin
Cool Whip Free
Combine cake mix and can of pumpkin. (Do not add any ingredients suggested on the box… just the pumpkin.) Spoon into prepared muffin pan and bake according to box directions.
Spread 1 Tablespoon Cool Whip Free on each muffin before serving.
Enjoy! (And consider replacing pumpkin pie with this at your Thanksgiving feast this year… you could also make it as a cake in a 9×9 or round pan.)
This post is linked to Works for Me Wednesday because, as I said, that app totally works for me!
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