Marinated Vegetable Salad

This recipe is an old family favorite and I've always enjoyed it on the Holiday's. It was passed down to me from my wonderful Grandmother.

MARINATED VEGETABLE SALAD

1 can white shoepeg corn (I leave this out because corn is too starchy... feel free to replace with something healthier)

1 can LeSueur small peas

1 can French style green beans

1 cup celery, chopped fine

1 cup onion, chopped fine

1 jar pimento, diced

1 green pepper, chopped fine

Dressing:

3/4 cup vinegar

1 cup sugar (Splenda for baking works wonderfully!)

1/2 cup oil (I usually use canola)

Heat the dressing ingredients until sugar is dissolved. Cool…Then add to vegetables.

Stir well and chill. It's better to prepare this the day before serving.

**Spoon onto plate with a slotted spoon.

Today's Menu

7am Breakfast: 1 Chocolate Peanut Butter Protein Bar

12pm Lunch: 1 single serving (pre-packaged) of Reduced Fat Cabot Cheddar Cheese

7pm Dinner: Deli Roll-ups (deli sliced chicken rolled up with....... 1. 2% american cheese; 2. low-fat cream cheese), Celery with peanut butter

I went to the store today and really stocked up. We're just about ready for Thanksgiving. That's wonderful! With the Holiday's creeping up I want to make sure I'm prepared for everything. I've never been much of a sweet eater, but that didn't matter around the holiday's. I purchased some ricotta cheese in case I feel like indulging a bit. According to Shelly (my hero) at theworldaccordingtoeggface.blogspot.com, you can add 1 tsp. of sugar-free Torani syrup to ricotta cheese to sweeten it up and make it a scrumptious dessert. We'll see how that goes. I don't have any experience with ricotta so we'll see how that goes.

I also bought a can of fat free whipped cream. It's only 5 calories per serving. I figure I can top a few banana slices with it or something if I feel the need. That'll be a nice treat.

I broke down and purchased another pair of jeans tonight. They're Nine West size 14. Not too shabby! I also got a new coat.. size medium!