Shock and Awe

Weigh in day for contests: 156.5!!! I lost 2.2 pounds from last Sunday. Matthew says the war is on now because I weigh less than him :D Never thought that day would come!! Sometimes I think my body benefits from a day/week of indulgence because I seem to drop really quickly right after that. Of course, the trick is to not over indulge ALL the time. I try to be good most days so it must balance out somehow. I am 6 pounds from goal. Hard to fathom.

I've noticed my size 14 capris are getting baggy - the ones that were a little snug. And the Target tshirts I have that have been tighter than I really prefer are getting more comfortable, but I think it may be time to go shopping soon! I'm just afraid that once I go shopping I'll give up because I will be comfortable in my clothes. So, I'm trying to hold out a little longer.

Yesterday I was realizing that the new families in our ward will have only known me this size. It was weird to think that I could be labeled as "one of those skinny people".

Random Rant

It doesn't matter what size a person is - everyone gets uncomfortable when their clothes don't fit as well as they once did. Sometimes I can look in the mirror and see a skinnier version of myself, but I usually avoid the mirror and just go on the way I feel in my clothes. Over the last few days I can feel fatness. Today my pants were even a little bit snug compared to the way they've been fitting. I really don't want to backtrack, but I am struggling against the tide of apathy. Yesterday I wanted to eat all day long. I had Matthew pick up pizza on the way home for dinner and I let all restraint go and had 2 1/2 slices even though I only had points for 1, plus I had a cookie in the evening. I decided to give myself a mental break for the week and allow myself to use my weekly points. So tonight I ate a fudge poptart. Yum. I'm afraid though that I'll loose the ground I made in getting to the 150s.

I have been feeling so full after eating that I'm having a hard time gauging if I'm overeating or if it's just that my stomach has shrunk enough that I feel fuller faster. I look towards weigh in day with anticipation - either it will verify a shrinking stomach or an overindulgence.

I go back and forth about how much of a workout my walking routine really is. We have been walking 3 miles in about 50 minutes. It has a few smaller hills and one fairly steep hill. It's between a low intensity and moderate intensity workout. We've added an extra loop to the course which is about a mile, so we're walking longer to help compensate for it. This week another friend decided to join us. She has a longer stride than us, so I've found the two days she's walked with us that we have been pushing the envelope. It's been good because it's been too easy to walk at a slower pace. I was really feeling it today. Maybe I've been hungry this week because the exercise has been more strenuous, but I doubt it.

Here's hoping I really am making progress and not backtracking!

Quick Turkey Casserole

Quick Turkey Casserole

Ingredients

2 cups sliced onions
1/2 teaspoon sugar
2 teaspoons butter
2 teaspoons canola oil
3 ounces reduced-fat cream cheese
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
2 cups cooked long grain rice
1-1/2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fine cornflake crumbs
1/8 teaspoon paprika

Directions

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently.

Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through.

Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 375 calories, 13 g fat (5 g saturated fat), 63 mg cholesterol, 625 mg sodium, 42 g carbohydrate, 2 g fiber, 22 g protein.
Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

*****
Made May 12th. This recipe really is quick to put together! The longest part was carmelizing the onions. I cooked the rice up in the afternoon so that I wouldn't have to wait for it before putting the dish together which worked out really well. I had just enough crumbs left of a box of cornflakes for this recipe, so it was a good way to use them up!

I used jasmine rice because it was what I had on hand, otherwise I would have substituted brown rice. Instead of turkey I used the Tyson teriyaki chicken breast filets - which I am loving because I don't have to worry about cooking the chicken. I'm down to one last filet and then I'll have to start cooking my own chicken again! lol I also used 1 TB of margarine instead of half oil and half margarine. I realized as I was inputing this recipe into WW that I forgot to add the paprika. oops.

The dish was really good and creamy, but high in points. I did use neufchatel cream cheese so that helps. As written it is 8 points for 4 servings with 3/4 c. = serving. I dished myself 3/4 c and I think there were more than 4 servings left. I need to remeasure for myself. It's possible it made more like 6 or 8 servings.

I would definitely be interested in making this again. It would make a good standby recipe if I have rice or meat that needed used up.

The Weighty Matters

I am so far behind in my posting, but I've had lots I've wanted to share. I thought about going ahead and posting each news separately, but will combine them instead so as not to cloud up anyone's email account with my blog posts :)

Weight Loss Contest Starting Weigh in for May 1st:

159.8!!! Couldn't believe it! I FINALLY broke the 160 barrier. yay!!! I was afraid it was a fluke because it was only by 2 oz, but then on Sunday for WW I weighed in at 159.4. *whew*

I did Race for the Cure May 1st. With the course that I've been walking in the mornings, I was well prepared for the event. We kept a pretty good pace and stayed right with the people we started with. What was really amazing to me was thinking back at the year that I went with Matthew when Jared was little. We started off fairly close to the front as the walkers were given the 'go', but by the end we were heading up the rear. It took forever and it was quite the challenge for me. I've come a long way!!

May 5th
"You've Got to Give a Little, Take a Little"

I married a man who weighed 119 pounds on our wedding day. Weighing in at 165, I was a little self conscious at the disparity. Just for the heck of it one day after I gained a lot more weight, he tried my pants on and could fit both of his legs through one of my pant legs. Pretty early on in our marriage I accepted the fact that I would never be one of those women who'd borrow their husband's suit coat to stay warm at church. One of my secret goals and hopes with this weight loss is that I'd be able to fit into Matthew's jeans. Like most things in our marriage, we're meeting in the middle. He's gained weight and I've lost it. Just to see, I grabbed one of Matthew's size 34 jeans and tried them on. allelujah!! They fit!! and a bit loose at that!! WOOHOO! Secret goal accomplished!!


More Clothes Nostalgia

I was talking to my mom the other day about a dress I made when I was a senior in high school. I procrastinated hemming the sleeves and outgrew it before I ever wore it. I finally gave it to one of my young women a few years back. I was curious if I could wear it at this point, and Mom suggested I try the dress she has in her closet made from the same pattern. So when I was at her house on Saturday I raided her closet for dresses from the past. First order of business was this particular dress. It fit!! It's an empire style waist with darts across the chest. It was a bit short, but the pattern allows for a longer skirt length. It fit perfectly actually.

The next dress I tried on was another one of her's, but I wore it quite often those last few years of high school. In fact, it was my prom dress senior year. It was a long black dress with an empire waist and white top with a ruffled neck and wrists. Elegance!

Feeling even more adventurous I found a dress that was made for me for a band banquet my junior year of high school - my first date. wowzuhs!!!

Mom wanted me to try my wedding dress on again. Two years ago when I started being really serious about weight loss, one of the motivations was to be able to fit into my wedding dress for our 10th anniversary. I managed to do it. Well, this year my dress wouldn't fit. It's too big!!!!

I should have pictures taken - then and now. Maybe I'll have to play dress up again another day and do that. It's very motivating to fit into clothes I never thought I'd be able to again. It was even motivating for my mom who has decided to make some new goals for herself too.

Since I don't have pics of my dress up nostalgia, I'll post this one instead. It would have been the perfect before and after because my ability to fit into this blouse was that dramatic. At the beginning of the year I could only wear this as an outer shirt covering a t-shirt. The only button that could be done was the 4th and 5th ones, and my arms were really snug in it. I was pleasantly surprised the other day when I put it on and could wear it as it was intended. Even my arms had room!



On a side note, today's weigh in was 158.7! whoop whoop!!

Berry Barbecued Pork Roast

Berry Barbecued Pork Roast 6 pts for 3 oz and 1/4 c. sauce

Ingredients
1 boneless rolled pork loin roast (3 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce

Directions

Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.

Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.

Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings.

Nutritional Analysis: 3 ounces cooked pork with 1/4 cup sauce equals 262 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 190 mg sodium, 23 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.

****
Made May 9th. Because Matthew does not care for pork, I substituted beef eye of round roast for the porkloin. I also cooked it in the crockpot. If you follow the link to the recipe, the picture is nothing like what mine turned out to look like, but it was still pretty delicious!!

For cooking in the crockpot: I trimmed the fat, set the roast in the crockpot, and sprinkled the salt and pepper as directed. Then in a separate container I mixed the OJ, BBQ and sugar; poured it over the meat into the crockpot and topped the roast with the cranberries. I cooked it on low for 8 hours. The roast was really tender and by the time I remembered I needed to take a picture and moved it to the loaf pan, it was falling apart.

I would like to try to make it again following the actual directions to see what difference it makes.

I served this with mashed potatoes, salad, rolls, and california blend vegetables with cheese sauce. Happy Mother's Day, Mom!

Slow Cooker Pork and Apple Curry

Slow Cooker Pork and Apple Curry 5 pts for 2/3 c. mix plus points for rice

Ingredients

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup flaked coconut, toasted

Directions

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender.

Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once.

Serve over rice if desired. Sprinkle with raisins and coconut. Yield: 8 servings.

Nutrition Facts: 2/3 cup curry mixture with 1-1/2 teaspoons each raisins and coconut, calculated without rice) equals 235 calories, 9 g fat (4 g saturated fat), 68 mg cholesterol, 341 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

****
Made May 5th. I enjoyed this recipe though there was a bit of bite to it. We couldn't pinpoint what exactly was causing the spice. I used a mix of pork loin and venison stew meat, so it could have been the way the venison was cured.

Mediterranean Medley Salad

Meditteranean Medley Salad 2 pts for 8 servings of 3/4 c.

Ingredients
2 cups cooked brown rice
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup sliced ripe olives
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1 medium tomato, diced
1/2 cup chopped green pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup grated carrots

LEMON HERB SALAD DRESSING:
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon lemon-pepper seasoning

Directions

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 284 calories, 11 g fat (2 g saturated fat), 18 mg cholesterol, 669 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein.
Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

******
Made May 3rd. This salad really surprised me. I enjoyed it!! I do not particularly like eating olives or tomatoes and sometimes even tuna, but the flavors all blended so well that it was pretty good!