My sister is driving down to spend Christmas with me and the hubby! I am soooo excited, she’s coming for like a week and a half and I am pumped to be able to spend some time with her. She’s also going to head over to see my Aunt and Uncle, but then she’ll be back to ring in the New Year! Woot-Woot!
Breakfast:
Breakfast Pita
- WholeFoods Whole Wheat small pita (80 cal)
- 2 egg whites (32 cal)
- 2 Tbsp Salsa (10 cal)
- 1 Tbsp Avocado (30 cal)
Banana
1 small banana (90 cal)
Snack: To-Go Oats (149 cal)
Bag o' Oatmeal
- 1/4 cup quick oats + 2 Tbsp ground oats
- 1 Tbsp brown sugar (not packed)
- 1/4 tsp cinnamon
- salt
2 pcs of Endangerd Species Dark Chocolate w/ Cocoa Nibs (55 cal)
Lunch:
Chili + Zucchini
Chili – 3/4 cup + goat cheese crumbles + 1 Tbsp Avocado (268 cal)
1/2 cup sliced zucchini (10 cal)
After work – I hurried home to get the condo ready for my sister. After she got here I started on some sugar cookies for the office and then fixed a little dinner.
Dinner: I made her and the hubby some mac-n-cheese and broccoli and I warmed up some chili + goat cheese crumbles + avocado and some broccoli + zuke – (160 calories)
chili + broccoli + zuke
I wanted to take some treats to the office on Christmas Eve – so I made sugar cookies and added a Christmas card.
Sugar Cookies
Again the cookbook The Best Light Recipe cookbook from cooks.com has come through with this 90-calorie version of an all-time favorite. Please note my suggestions below for variations.
Makes 24
NOTE: In order to assure proper cooking, measurement in 1-tablespoon balls is essential and baking only 1 tray at a time as per directions is essential.
Ingredients
- 3/4 cup (3-3/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 ounces) cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1-1/3 cups (9-1/3 ounces) sugar – DIVIDED – ONLY 1 CUP FOR COOKIE DOUGH
- 1 large egg, lightly beaten (or 1/4 cup egg substitute)
- 1 tablespoon (that is correct) vanilla extract but for a variation I have tried almond extract and different flavored extracts for a unique flavor.
Preparation
- Adjust oven rack to middle position of oven and heat oven to 375 degrees.
- Line 2 baking sheets with parchment paper.
- Whisk the flours, baking powder and salt in a medium bowl; set aside.
- Using an electric mixer, cream the butter and 1 cup of the sugar together at medium speed until light and fluffy (3-5 minutes), scraping down the sides of bowl with rubber spatula as needed.
- Add the egg and vanilla and continue beating at medium speed until combine (30-60 seconds).
- Add the flour mixture and continue to beat at low speed until just combined (30-60 seconds) scraping down the bowl as needed.
- Place the remaining 1/3 cup sugar in a shallow bowl.
- Working with a level tablespoon of dough at a time, roll the dough into 1-inch balls. (If the dough is too soft, refrigerate until it is firm).
- Carefully roll the balls in the sugar and place them on the prepared baking sheets, spacing them about 2-1/2 inches apart. (You will fit 12 cookies on each sheet)
- Bake the cookies 1 tray at a time until the edges are light golden and centers are just set (9-11 minutes), rotating the tray halfway through baking. (Do not overbake)
- Cool the cookies on the baking sheets for 5 minutes, then serve warm or transfer to a wire rack and cool completely. Bake the second tray while the first tray cools
*Notes* – I some how managed to get really large cookies and I think I should’ve chilled the dough for longer because they really spread out. I was in a hurry, so next time I’ll take the time to chill it. (90 cal x2)
After they were baked I put them in celephane bags – 3 to a bag and then wrote out Christmas cards for everyone at work.
Calories (approx 1200)
Peace out.
