I have come to the realization that I am going to gain more than 35 lbs. this pregnancy! It’s crazy to me becasue I gained 33 with my other 2 kids. I try not to think about it too much, but it’s just going to be that much harder to lose it afterwards. I am walking a lot more now and doing more around the house, but it doesn’t seem to matter.
On the bright side, we had 2 more ultrasounds this past week and the baby is 10-13 oz. and doing great. Sorry the picture is blurry. Since the baby is facing back and head down, we didn’t get a good profile shot and I think the head-on shots are kind of scary, so I put some cute feet up. We decided not to find out the gender, but I have a strong feeling I know what it is. We will see. My husband started getting excited though since it was the first time he had seen the baby, so that made it well worth it.
It’s time for some sweets in our recipes. Here is a recipe for Weight Watcher Peanut Butter Cookies. mmmmm
Peanut Butter Cookies
Ingredients:
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup(s) packed light brown sugar
1/4 cup(s) sugar
1 large egg white(s)
1 tsp vanilla extract
2 spray(s) cooking spray
Directions:
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
My progress:
Length of Time: 21 weeks
Pounds Gained: 23
Pounds to Go: 12 or less!
So, how did you do this week? Follow my weight loss (or gain) journey with the past Weigh Me Wednesday posts and keep me updated on your progress!
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