Good Week

The week has been very good to me. For the past 2 weeks I have not lost any weight nor have I gained any weight. Just at a stalemate with it...  Well this week I go to step on the scale and DOWN 4.4 pounds!!!!

Now just have to stay on track!!!





Cornmeal and Oat Breakfast Tops
PointsPlus® Value: 4
Servings: 12
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy

Part-muffin, part-cookie. Enjoy one dunked in coffee or toasted and spread with preserves.

Ingredients
2 spray(s) cooking spray
2/3 cup(s) uncooked old fashioned oats, do not use instant
2/3 cup(s) uncooked cornmeal
2/3 cup(s) whole wheat flour
1 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
4 Tbsp unsalted butter, melted
1 cup(s) fat-free skim milk
7 Tbsp chopped walnuts

Instructions
1. Preheat oven to 400°F. Coat 2 large cookie sheets with cooking spray.


In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.

In another bowl, beat sugar with egg until well-combined. Add melted butter and beat again.


Alternating in batches, add egg mixture and milk to dry ingredients, beating after each addition; fold in nuts.

Drop six mounds of batter (about 1/4 cup each) onto each prepared cookie sheet, about 3-inches apart; bake until top turns golden and a tester inserted in center of a breakfast top comes out clean, about 12 to 15 minutes. Cool on cookie sheets for about 5 to 10 minutes; remove to a wire rack and cool completely. Yields 1 breakfast top per serving.

2. In a large bowl, combine oats, cornmeal, flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
3. In another bowl, beat sugar with egg until well-combined . Add melted butter and beat again.
4. Alternating in batches, add egg mixture and milk to dry ingredients, beating after each addition; fold in nuts.
5. Drop six mounds of batter (about 1/4 cup each) onto each prepared cookie sheet, about 3-inches apart; bake until top turns golden and a tester inserted in center of a breakfast top comes out clean, about 12 to 15 minutes. Cool on cookie sheets for about 5 to 10 minutes; remove to a wire rack and cool completely. Yields 1 per serving.

Notes
For a nice presentation, leave 1 tablespoon of oats out of the batter and sprinkle on top of the cookies before you bake them, like we did here.