So I was a bit discouraged at my WI yesterday, but guess what?  I weighed myself today and I had a loss of 2.6!  Just goes to show that you can’t always count on your weigh ins to show up when you want – hope that last sentence makes sense!  So we’ll see how that translates at next weeks WI.  So how was your week?

Here is a new product find – Tony found it when we were grocery shopping – they are delicious and 14 crackers comes in a serving. 😀

I also got two bags of chicken breasts – 20 pounds for just under $20!  Sweet!

I did a quick inventory of my pantry – I’ve had this can of cherry pie filling for probably a year?

The stats are pretty good too – 35 calories for 1/3 cup:

So I was thrilled when I found this recipe.  My changes are in red below.

Makes 12 – each one is 116 calories, 4.6 fat, 15.6 carbs, .4 fiber and 3 protein – or 3 points plus.

3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted (I used real butter)
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry (I used no sugar added pie filling)

Instructions

Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently (I used a shot glass to push the crust down); refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes (mine baked for 20 minutes). Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon cherry pie filling (I somehow got 2 tablespoons of pie filling from the 3/4 cup) . Yields 1 cheesecake per serving.

These are a winner people!  You would never know that these are 3 points each – and this is a nice make ahead dessert for Thanksgiving or Christmas. 😀

I also scored because roma tomatoes were only .69 cents a pound so I made salsa so I can make crock pot chicken salsa this week.  Love the char!

It was a gorgeous day – our front yard tree is so pretty now – in a week the leaves will probably be all gone. 🙁

I also smoked a rump roast last night – it turned out so good!  I plan on using the leftover meat to make beef and barley soup. 😀

So I am bringing back BSI!  It’s wierd because I got about 10 emails in just the past week asking if it was coming back.  I stopped it with the summer challenge, but decided to bring it back.

For those who have no idea what I am talking about, BSI (Blogger Secret Ingredient) is a recipe contest – each week a host picks an ingredient, during the week (or it can be an archived recipe) you have to post a recipe with that ingredient – and then the host picks a winner and sends that person a token gift – it can be cookies, or a $5 starbucks gift card.

You can check out all the previous hosts and ingredients here.

So this weeks Secret Ingredient?  PUMPKIN!  Leave your recipe link in the comment section, or send it to me at mybizzykitchen@gmail.com.  Next Sunday I’ll pick a winner and announce the new host.  Let me know if you are interested in hosting next week!

Have a great Sunday!