Inspire Me: Healthy - WW Update

Happy Thursday!

Another week is almost over!

Again, I'm linking up with Kristen & Raven for Inspire Me: Healthy!

I'm really loving this link up! It helps keep me accountable!
Today is day 24 of Weight Watchers and I'm down 11 pounds!
I'm still not really seeing much difference physically, but my clothes are definitely starting to fit a little looser. I need to take some comparison pictures that will maybe help me actually see a physical difference. But I'm scared. I hate pictures of myself.
Last week, Corby and I both fell off the workout wagon. We didn't work out once last week and I still lost 3 pounds last week. So there's proof that eating right and watching portions can help drop pounds.
As busy as this week has been, we're back to our workout schedule. This quote has really been encouraging for my workouts. Especially when I want to give up.

I'm still loving Weight Watchers. And I'm loving playing with new recipes! Here's a new favorite of mine!
Buffalo Chicken Rolls 3 WW points per roll

Ingredients:

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Buffalo Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup dry cole slaw 

Small bowl of water

Nonstick cooking spray

Directions:

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

I served my rolls with fat free ranch dressing for dipping. But you could also choose to use blue cheese dressing. But note, any dressing for dipping is extra points.

Don't forget to link up!