Busy weekend - and my first recipe review

Sorry for the lack of posting the few days. Friday night we went to my brother in laws house for a get together, Saturday we got to utilize my handy brothers skills and got many to-do items for the house done, at night we went to a friend's new house for dinner and this morning I needed some exercise so we went for a 2 hour hike! That's a lot to cram into a weekend.

I was really nervous about going out both nights, but Friday night I brought a huge veggie platter and some low fat dips. I still had some spinach dip and a few other things, but was able to steer clear of the pizza, cupcakes and Halloween candy that was all out!

Saturday night our friends made wings and baked ziti. I brought shrimp cocktail and another huge veggie plate. I had less then half a cup or baked ziti and 4 buffalo wings in addition to an insane amount of raw veggies, and 2 servings of dip. Woo-Hoo! I am really glad I stayed within a reasonable amount of my flex points (7 & 12, respectively) both nights.

Saturday I made my brothers favorite weight watchers recipe (yes my 120, rail thin brother has sampled many of my WW creations, and loves most of them!). Buffalo Chicken Lasagna. I got this recipe off the message boards a LONG time ago, sorry I can't give someone credit!

Can you spy which piece I had to make special for my husband who doesn't like spicy food and won't eat pepper jack cheese? lol

Buffalo Chicken Lasagna

Ingredients:

* 12 whole wheat lasagna noodles
* 1 pound boneless, skinless chicken breasts, cubed
* 3 cups Spaghetti Sauce
* 1 cup mild buffalo wing sauce
* 1 1/2 cups water
* 15 oz. non-fat ricotta cheese
* 1/2 cup egg substitute
* 9 slices 2% pepperjack cheese

Preheat the oven to 350°. Spray skillet with non-stick cooking spray. Cook chicken over medium high heat 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9″ X 13″ pan with non-stick cooking spray. Spread 1 cup of sauce in the bottom of pan. Top with 4 noodles. Spread more sauce then spread ricotta mixture on top of sauce. Arrange 4 noodles on top. Keep repeating process until you end with sauce. Cover and bake 70 minutes. Uncover and place 9 cheese slices on top. Bake additional 15 minutes, uncovered. Allow to stand 10 minutes before serving.

The recipe says for 8 servings its 8 points, but I need to verify that on the recipe builder.

And I realize its kind of pointless for me to take pictures of every meal, because for weeks on end, I repeat breakfast and lunch over and over.

But my new breakfast of choice is oatmeal made with 1/2 cup of milk 1/2 water, a little SF maple syrup and some sort of fruit. And Lunch has seen grilled cheese on ezekiel bread and some Trader Joe's roasted red pepper soup. If you haven't tried that soup yet - RUN to the store and get some. Its great!

Hope you all had a great weekend! I need to sit and the couch, relax and enjoy the few hours left in this weekend.