After the whole carb free, 17 day diet thing didn't work out and I couldn't even make it 3 days without carbs I decided it was time to try a different approach - and go back to Weight Watchers. I had tried following the weight watchers plan on my own a couple months back but got frustrated after I didn't see any results on my scale. I guess I had also been putting off going back to Weight Watchers for the obvious cost associated with it, but it is a small price to pay to help get my eating habits back to a healthy place again.
I really do believe in the Weight Watchers program, I think it teaches you not just how to diet and lose weight but how to live a healthy life and not for the time that you are trying to lose weight. Of course the hard part about it is always keeping up with it and following through with it, and with that tracking is a big part of the program. I am happy to say that I rejoined earlier this month on January 7th and as of today (1/28) I'm already down 4 pounds t so its clear it is working already. I like that this time around with their new points plus program all fruits and vegetables are zero points which encourage you to go for one of those when you are hungry.
One of the new recipes that I've tried since going back to the program were these Glazed Pear Muffins. They came up on my log in screen as the recipe of the day and at that point I knew I had to make them. One of the advantages of working from home, especially when it is slow, is I was able to whip up a quick batch of these delicious muffins, since I had all the ingredients on hand already. The muffins were really quick and easy to make and turned out delicious, the glaze on top really completed them. I absolutely plan to make these muffins again, and I'm sure sooner rather than later, but next time I will try them with apples instead which I think would be great also!
Glazed Pear Muffins
Source: Weight Watchers Recipe
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 1/4 tsp vanilla extract, divided
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1 Tbsp water, warm, or more if necessary
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners). Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside. In a large bowl, sift together flour, baking powder, baking soda and salt. Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.) While muffins are cooling, make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin. (Note: You can swap apples for the pears if desired.)
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