Dee you can do it !!!yea!!! for day one.....You bet you can do it. Keep up the good work.  Yep it is important that we get in enough protein....if you dont you cant burn off calories. ....i still use at least one protein drink daily and sometimes two....but i always have my morning protein in my coffee and then later in the day if i havent eaten enough food i have a protein smoothy....usually strawberry. that is ny favorite. ....dont eat too many of the protein bars since they have a lot of calories and not a lot of protein but some or a lot better than others about it.
will be waiting to hear more from you tomorrow.

Hi everyone,

We definitely have to plan something for spring.  Sounds like fun!!!!

 I won't be able to be there on the 15th. I will miss being there. I have something I can't get out of. I keep meaning to come to the fort meeting but forgot when it was. See you all in Feb.

Thanks for the recipe.  It sounds yummy and not too bad for you either!

CHEESECAKE SQUARES   Crust:
1 ¼ cups graham cracker crumbs 2 T. margarine or butter, melted ½ t. cinnamon 2 T. Splenda
  Filling:
2 (8 oz.) light cream cheese, softened 1 (8 oz.) fat free cream cheese, softened 3 large eggs 2 T. lemon juice 2 T. lemon zest 2 t. vanilla 1 cup Splenda   Topping 2 cups reduced fat sour cream ½ cup Splenda 2 t. vanilla   Preheat oven to 325. In small bowl, combine crust ingredients. Pour crumb mixture into 9x13" pan. Pat down with the back of a spoon or a sheet of plastic wrap until the bottom and sides of pan are coated. Refrigerate at least 30 minutes.   Using an electric mixer, beat filling ingredients. Pour into crust. Bake 20-25 minutes. Remove from oven. Cool 10 minutes. Increase oven temperature to 400.   Mix topping ingredients together. Spread on slightly cooled cheesecake. Bake an additional 5-8 minutes to set topping. Cool and chill at least 4 hours before serving. Cut cheesecake into 24 squares.    120 calories; 7 fat grams; 7 carbs; 0 fiber; 5 grams protein