It’s Fall – Let’s Eat!

Bowl of chili with sour cream and cheese
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My oldest child is 30, and I don’t think there has been one moment in his lifetime whe I wasn’t on a weight loss diet or doing some fitness routine or both. I remember back in cave man days when we didn’t have VCRs and one had to exercise with Jack Lalanne or do exercises from a book; I would wake up at 4 am to get a workout in (yes seriously, from a book!) before heading to work.

I had my two oldest while I was in the Marine Corps and in each case I had 4 – 6 weeks to get back into that uniform and in good enough shape to pass a PFT (physical fitness test). After the birth of my first I waited one week or whatever it was and headed home to Mommy with baby in tow. She would promptly put me on a diet  and I would get up every morning and run around Holy Cross Cemetery  (Beverly to Schenectady, over to Snyder and down to Brooklyn Ave and back to Avenue D) at least once. I remember  that about a year after my second child was born I weighed 128lbs, I was of course disgusted and went on the very restrictive Hamptons Diet and wore one of those rubber things around my waist under my uniforms (well my cammies anyway).

As you can probably guess,  I have been alternating between avoiding  food altogether and bingeing  on the foods I love. That is just tiresome and now that it’s fall I am ready for some good eats – creamy soups, halloween candy, Thanksgiving dinner, and all those Christmas cakes, cookies and candies. This year I am armed with a product called Cheat (read about it for yourself here) and a determination to not deny myself anything while I eat just enough to satisfy the craving.

Today I made one of my favorite desserts (it probably cost less than $3, that’s why I say “cheap”), you can fancy it up for family gatherings by adding sour cream to the cream cheese, and topping with fruit. I also considered putting caramel in the bottom before the filling, and maybe some on top after chilling:

CHEAP & EASY NO – BAKE FAT FREE CHEESECAKE

1 ready made graham cracker crust
1 (8 oz.) cream cheese
1/2 c. sugar
1 (8 oz.) Fat Free Whipped Topping

Blend cream cheese and sugar together until smooth. Fold in Cool Whip. Again, blend until smooth. Pour mixture into ready made crust. Chill at least 2 hours.

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