Before I launch into my typical weight-watching spiel and share the three new recipes I tried today, I have to say that I am phenomenally sad by this.

I was feeding Sam when the crawl on the tv reported the news of Heath Ledger's death. Adam and I were sooo looking forward to the Dark Knight largely because of Christian Bale, but also largely because of what we've read about Heath Ledger's performance in this movie. Isn't it strange how you can be so sad and affected by the death of someone you don't know at all? Someone whose talent you admire, but someone who is so far removed from your daily life?
I think any time someone this age - especially with a new baby - dies, it's horribly sad. And given that Brad Renfro, another young actor died last week, I would expect one more. For whatever reason, the deaths of celebrities always seem to travel in threes.
And that makes me sad.
That said, today was a typical day around here. Okay, so it really wasn't. It started off typically until Adam arrived at Sophia's school only to find that he was only one of three other cars in the parking lot. We had no idea school had been cancelled due to snow. It wasn't snowing that badly when we went to bed, but we got quite a bit, and the roads were terrible. We just didn't know until he got out into the thick of it.
So, then for whatever reason Adam decided to do all his writing from home. I was like "You're on my computer! Get out of my way!" lol - (I'm really only half kidding - it was hard to get stuff done, but I do like having him around.)
I finally got my February issue of Memory Makers. I really think something is screwy with my subscription, so I'm going to have to check into that. But I also got a little gift from a very VERY cool company I hadn't heard about. It's called Yellow Fence. Anyway, as a gift for my new little bundle (SAM) and the new big brother and sister, they sent me the COOLEST tee shirts and a onesie for Sam. They've got these logos on them:

And this one:

Are these not adorable?
They have so many cool tee shirts and bags and I know I'm going to have fun looking around this website. I'm not sure how I got to be so lucky to get these adorable tees, but you've got to check them out!!
Okay, onto the recipes.
I have to first confess. I didn't exercise today. I know. I feel horrible. But I think I'm going to double up tomorrow and do the cardio and strength training. The kids were playing and Adam was working - with them being occupied, I just couldn't take the tv away from them. Then I started getting stressed with all the stuff I've got to do and like always happens when I don't wake up and work out... the day got away from me.
So, tomorrow. And the rest of the week. My eating has been good today though. I tried so many new recipes. Three to be exact. And I've still got about 8 points left, but I've done better at getting all my points the past two days. I thought that could be part of my problem.
So. Here's the recipes I tried...all are from the Weight Watchers website.
Vegetable Dumplings with Soy dipping sauce:

POINTS® Value: 3
Servings: 6
Preparation Time: 20 min
Cooking Time: 18 min
Level of Difficulty: Moderate
· 2 sprays cooking spray
· 2 tsp olive oil
· 1 1/2 cup green cabbage, shredded, or cole slaw mix (shredded green cabbage and carrots)
· 1/2 cup carrot(s), shredded
· 2 medium garlic clove(s), minced
· 2 medium scallion(s), minced, divided
· 2 tsp low-sodium soy sauce
· 24 items wonton wrapper(s), half of a 12 oz package
· 1/4 cup low-sodium soy sauce
· 1 tsp sesame oil
· Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
· Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and 1 minced scallion; sauté until cabbage wilts, about 2 minutes. Remove from heat and stir in 2 teaspoons of soy sauce.
· Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
· Bake until wontons are golden brown, about 15 minutes.
Meanwhile, in a small bowl, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons. Yields 4 wontons and 1 tablespoon of dipping sauce per serving.
Okay, these definitely are not a complete lunch. I was hungry pretty soon after I ate them. They were pretty good though, and I could really see serving them if we had people over (because you know, that happens so often.) The dipping sauce is good, but I couldn't find sesame oil in the grocery store. In reading about sesame oil, I learned that you can't really substitute anything for it. You miss the point. The thing about this particular oil is that it's used for its taste. So, I think I was missing that a little. But overall, a really good snack. Yum. (Especially if you like salty!)
Okay, recipe two:

Summer Corn, Bacon and Potato Chowder
POINTS® Value: 4
Servings: 4
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy
· 1 medium Yukon Gold potato(es)
· 1 sprays cooking spray
· 1/2 cup celery, chopped
· 1/4 cup onion(s), chopped (or 1 large shallot)
· 4 piece corn on the cob, kernels removed with a knife
· 1 cup sweet red pepper(s), diced
· 4 oz Canadian-style bacon, diced
· 2 cup fat-free skim milk
· 1/2 tsp table salt
· 1/4 tsp black pepper
· 1/8 tsp hot pepper sauce, or to taste
· Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
· Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes.
· Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
My notes:
YUM. This soup is so good. I used canned corn and seriously - YUM. I love soup - especially when it's freezing outside. This one was so filling - for 1 1/2 cups, you get a lot of veggies, so it's completely satisfying! I definitely recommend adding salt - and honestly, at first glance, you might think it needs cheese (I would've added cheese if I'd had any fat free, but I hate that stuff) - and honestly, it doesn't need it. It's a GREAT soup. I'm so glad I've got leftovers!
Okay - my last recipe, which I haven't actually eaten yet because these tasty critters are still cooling in my kitchen:

Banana Muffins with Tart Lemon Icing
POINTS® Value: 3
Servings: 18
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy
· 1/2 cup sugar
· 6 Tbsp unsalted butter, softened, divided
· 1 large egg(s)
· 2 tsp vanilla extract, divided
· 2 cup all-purpose flour
· 2 tsp baking powder
· 1 tsp baking soda
· 1/4 cup fat-free skim milk
· 4 large banana(s), ripe, mashed
· 1 cup powdered sugar
· 1 Tbsp fresh lemon juice
· 1 tsp lemon zest, strips, or more to taste
· Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
· Place sugar and 5 tablespoons of butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and 1 teaspoon of vanilla; beat until thoroughly mixed.
· In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.
· Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.
· Meanwhile, to make icing, combine powdered sugar, remaining tablespoon of butter, lemon juice, zest, and remaining teaspoon of vanilla in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins. Yields 1 muffin per serving.
If the mouth-puckering lemon icing isn't enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture.
They smell amazing. I wish I'd read that little note there. I think I would've added the cinnamon and ginger and nutmeg, but ah well. I'll let you know how they taste!
Okay, that's about it for me. I've got a layout to finish up and some contacts to take out. Tomorrow is a new day. I will exercise like a mad woman. :) I hope it's going well for you! And seriously... prayers for Heath Ledger's family. Lots and lots of prayers.