Good morning.....goodbye 2012.

    Good morning.  I feel I have let some people down, and myself down not blogging since October. As I have mentioned before, this is as much of a learning place for me as it is for some of you! The research I do is always as much for me to become a stronger, person, Weight Watcher,blogger, mom, grandma.....

   It has been a very busy fall, and winter so far......but, we are almost to enter 2013! YEAH!!
This will be a terrific year!

                                   My newest thrill.........pom pom pom......Pomegranate

and the deseeder!!!!!!!!!!

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    Something I learned this  2012 year.~ It's OK to not be OK.  I have found strength in my ability to still be strong in my weight loss/maintaining when everything else in my life is well, crazy. I have not worked out as diligently as usual, but, I have still succeeded. I know how important it is to feel healthy. I refuse to get myself so far down that I lose control. We all know, we are one donut, one cookie, one chip away from disaster....always! We are human~ Be strong, be cool, live today, we are not promised tomorrow......smile...(even if its fake) xxoo loves to you all~ el



http://www.weightwatchers.com.au/food/rcp/RecipePage.aspx?recipeid=35391

Nachos

Weight Watchers recipe

Ratings (9)

8ProPointsvalue

Prep time:  5 min

Cooking time:  10 min

Other time:  0 min

Serves: 4

In our version of this mexican favourite we've used low-fat sour cream and low-fat tasty cheese.

Ingredients

	200 g corn tortilla, (5 tortillas)
	1 x 3 second spray(s) oil spray
	200 g whole tomato canned in tomato juice, or fresh
	2 cup(s) canned refried beans
	1 serve(s) IGA Signature Seasoning, Taco
	75 g Cheese, 50% Reduced Fat, Tasty Cheddar, Grated
	2 individual green shallots, ends trimmed, thinly sliced
	2 tbs extra light sour cream

Instructions

• Preheat oven to 220°C. Spray tortillas with oil and set aside. Cut tortillas into bite size triangular pieces and place on a baking tray in a single layer. Bake for 6-7 minutes, or until golden brown and crisp. Take care not to burn, and set a timer.
  
• While tortillas are cooking, combine tomato, beans and taco seasoning in a small saucepan. Heat over medium-low heat, then divide amongst 4 shallow bowls and sprinkle with cheese.
  
• Place bowls under a preheated hot grill and cook until cheese has melted. Sprinkle with shallots, then serve surrounded with tortillas and a dollop of sour cream.

Notes

• Any leftover sauce can be stored in an airtight container in the fridge for 2-3 days. Try it as a filling in a toasted sandwich for an easy lunch.