Back from ultrasound ...

I just got back from my ultrasound this morning, I went to a different lab then last time cause I didn't like the people at the other lab. The lab I went to this time was close to my house and way nicer then the one by work. I had to wear a gown this time, where they don't do that at the other one. They only did the regular ultrasound at this lab so I didn't get to see the 3D one again but since the lady doing the ultrasound was a student and the ultrasound took longer then usual they offered me a free 8x10 picture!! The other lab gave me pics too but they were only 4x6 and I never got to pick which one I wanted. This lab explained everything to me all the way from my bladder (which was much fuller then last time) all the way down to babies toes! I was there for almost a whole hour, having to pee the whole time!! But it was worth it, the doctor there said that all the pics looked really good and this time baby co-operated and we could see the heart really good! I will try and post the updated pic of baby by this weekend!

Chocolate Chip Cookies

3/4C Sugar

3/4C Packed brown sugar

1C Butter

1 tsp. Vanilla

1 lg. Egg

2 1/4C Flour

1 tsp. Baking soda

1/2 tsp. Salt

1C Nuts

2C Chocolate chips

1. Preheat oven to 375F.

2. In a large bowl beat sugars, butter, vanilla and egg. Stir in flour, baking soda and salt. Stir in nuts and chocolate chips.

3. On ungreased cookie sheet drop by rounded tablespoons.

4. Bake 8-10 minutes.

1 cookie = 135 Calories, 8g Fat, 15mg Chol, 80mg Sodium, 16g Carbs, 1g Protein.

***Lighter version *** For 5g Fat and 90 Calories decrease butter to 3/4C and omit nuts. Sub 1C choc. chips for the 2C. I also subbed the egg for 1/4C of egg beaters and found that 1C of choc. chips was too many (there wasn't enough dough). Next time I will reduce the chips even more to maybe 3/4C?

Tuna Macaroni Salad

2C Elbow macaroni (uncooked)

1/2C Frozen green peas

1C Tuna, drained

1C Mayo

1C Shredded cheddar cheese (if desired)

1/4C Sweet pickle relish

2 tsp. Lemon juice

3/4 tsp. Salt

1/4 tsp. Pepper

1 med. Celery stalk - chopped

1 sm. Onion - chopped

1. Cook macaroni as directed, adding peas for last 4-6 minutes, rinse with cold water and drain.

2. In large bowl mix macaroni, peas and remaining ingredients. Cover and refrigerate for at least 1 hour to blend flavors.

1 Serving = 450 Cals, Fat 30g, Chol 35mg, Sodium 660mg, Carbs 30g, Pro 16g

***Lighter version*** For only 1g of fat and 210 cals use fat-free mayo, reduced fat cheddar cheese and water packed tuna (I omitted the cheese all together).