Today's weigh-in: 157.4 - stayed the same! I was afraid I'd gain after this week. Apparently vacations and diets don't work well together for me because by the end of it I had no self control again.
We went to Ft. Worth Tues night to try and get in the Chick-fil-a First 100 contest for their new store opening there on Thurs. Well, Matthew won which meant we camped in their parking lot for 24 hours and ate Chick-fil-a all day! Once the get everyone registered and camp set up, they serve breakfast (my favorite: chicken biscuit), then lunch (chicken strips in this case with chips), dinner (chicken sandwich or nuggets - I got the sandwich- meal: includes drink and fries), but then we were surprised with an evening snack (8 chicken nuggets) and we ended the night with an ice cream party. We were so full of chicken by the time it was over!!
There's a really great restaurant/shop called Braum's that is based in OK but Hillsboro, TX has the farthest south shop. They make their own ice cream so we *had* to stop and get some before we came on home. Ice cream for breakfast. yummmmmm. It was such a long drive home that when we stopped in South Austin at a gas station with a McDonald's I decided to treat myself (though I shared) to a shamrock shake b/c I'd heard they were yummy and wanted to try it. I think those indulgences are really what opened the flood gate and let the self-control go downhill, though I did try a little bit to exercise some discretion the rest of the week, but not as much as I should.
Anyway, long story short - I was afraid that my body hadn't picked up momentum from the work I'd done the weeks before, but apparently it had some and I didn't gain or lose. I'm satisfied with that.
A Chick-fil-a opening has the potential for great exercise though. The big game throughout the day on Wed is four-square. The first time I did the contest, I played four-square for HOURS and was sore for days afterward. I didn't play quite as much this time, but we spent time as a family playing variations of keep-a-away and four square. At the end of the day Aaron was literally running circles around the entire campground, so I was following behind. I definitely got my exercise that day.
Sunday, March 20, 2011
Sunday, March 13, 2011
Happy Dance
Today's weigh in: 157.3 YAY!!! Real weight loss! *happy dance*
It was a bum deal in the food department though. I was starving before church so I got my cereal breakfast. Then for lunch I made pumpkin pancakes with scrambled egg surprise (scrambled eggs with ham, cheese, and pineapple juice) and bacon. By the time I was done with that meal I had 4 points left for the day. oh boy!! With so few points left, I of course ate into my weeklies for dinner. But I'm hungry tonight! I'd love to have some toast or cereal or something even more yummy like chocolate pudding! I'm trying to be good though. I want to keep this weight loss trend - which may prove to be quite the challenge with spring break.
It was a bum deal in the food department though. I was starving before church so I got my cereal breakfast. Then for lunch I made pumpkin pancakes with scrambled egg surprise (scrambled eggs with ham, cheese, and pineapple juice) and bacon. By the time I was done with that meal I had 4 points left for the day. oh boy!! With so few points left, I of course ate into my weeklies for dinner. But I'm hungry tonight! I'd love to have some toast or cereal or something even more yummy like chocolate pudding! I'm trying to be good though. I want to keep this weight loss trend - which may prove to be quite the challenge with spring break.
Saturday, March 12, 2011
Sick. Again.
Yesterday I was having some internal issues that I attributed to an overdose of some yummy cookies at playgroup Thurs. But, this morning when I got out of bed I found myself dizzy and unable to walk straight. By the time I made it to the bathroom I was preparing to meet the porceline throne. I managed to take my shower, but it was rough going for a little bit this morning. When I told Matthew what was going on, he said he was feeling dizzy last night too. Sounds like it is more than cookies after all. I hope it is only a 24-hr bug.
On a positive note, this morning when I took my unofficial scale reading, I was down 3 pounds. Hopefully the trend will continue for the official weigh-in tomorrow. I think I did indeed find my culprit for not losing weight.
On a positive note, this morning when I took my unofficial scale reading, I was down 3 pounds. Hopefully the trend will continue for the official weigh-in tomorrow. I think I did indeed find my culprit for not losing weight.
Wednesday, March 9, 2011
Go me!
I am in shock! Today and yesterday I actually managed to have points left at the end of the day to spend how I pleased. The difference? I changed my breakfast and lunch. I've been wondering if fruit has been part of my challenge in actually losing weight, so I decided to calculate my normal Kashi and fruit breakfast as a recipe instead of a meal. Oh boy!! All of a suddent those 3 free fruits (1/2 banana, 1 oz of blueberries, 1/2 peach) turned into 5 or 9 points!! No wonder!!
In the Lettuce Eat Cake contest, someone recommended a website/blog that encourages a transition into following the Word of Wisdom diet (way of eating). One of the healthy habits is to eat a breakfast cereal that has more fiber than sugar. So, I started being pickier about the cereals that I bought. Kashi GoLean fits that critera, and I happen to enjoy the taste. I stocked up on the GoLean, but there is only a week's worth of cereal in each box. As good/healthy as it is, that's an expensive habit. Another cereal I had bought was Kellog's Fiber Plus Antioxidants Berry Yogurt Crunch. It was on clearance and the sugar and fiber content are pretty comparable. So, Tuesday I had to decide if I'd open another box of Kashi or try the Berry Yogurt Crunch. I decided to go with the Berry Yogurt Crunch. Instead of racking up 7-9 points in breakfast, I was able to keep it down to 6. The Kashi alone is 4 or 5 points plus the 2 points for milk. The choice seems to have been a good one for now.
As for lunch, I've not been doing a sit-down meal but rather snack all afternoon on small point items. For example, today I had an apple, a light string cheese and piece of wheat bread toasted with honey. The other trick is to then be busy all afternoon so I don't think about food until I pick Jared up from school and start dinner! ha!
It was such a delight last night to have 7 points to spare. 7 points don't go nearly as far on the points plus program but, it was enough that I was able to make some nachos :)
Tonight i had 5 points and spent them on an apple with peanut butter (big waste of 3 points) and a tortilla.
Hopefully if I can keep this up by the end of the week we'll see a difference in the numbers on the scale *crossing fingers*
On an exercise note, I am loving my exercise!! I love the feeling of strength - especially in my arms while I play the piano. I've been thinking about buying P90X again and doing the entire program. I love doing the weights in my videos. I think I'd be willing to do those videos where before I wasn't. And I think I'm ready to tackle PlyoX again.
In the Lettuce Eat Cake contest, someone recommended a website/blog that encourages a transition into following the Word of Wisdom diet (way of eating). One of the healthy habits is to eat a breakfast cereal that has more fiber than sugar. So, I started being pickier about the cereals that I bought. Kashi GoLean fits that critera, and I happen to enjoy the taste. I stocked up on the GoLean, but there is only a week's worth of cereal in each box. As good/healthy as it is, that's an expensive habit. Another cereal I had bought was Kellog's Fiber Plus Antioxidants Berry Yogurt Crunch. It was on clearance and the sugar and fiber content are pretty comparable. So, Tuesday I had to decide if I'd open another box of Kashi or try the Berry Yogurt Crunch. I decided to go with the Berry Yogurt Crunch. Instead of racking up 7-9 points in breakfast, I was able to keep it down to 6. The Kashi alone is 4 or 5 points plus the 2 points for milk. The choice seems to have been a good one for now.
As for lunch, I've not been doing a sit-down meal but rather snack all afternoon on small point items. For example, today I had an apple, a light string cheese and piece of wheat bread toasted with honey. The other trick is to then be busy all afternoon so I don't think about food until I pick Jared up from school and start dinner! ha!
It was such a delight last night to have 7 points to spare. 7 points don't go nearly as far on the points plus program but, it was enough that I was able to make some nachos :)
Tonight i had 5 points and spent them on an apple with peanut butter (big waste of 3 points) and a tortilla.
Hopefully if I can keep this up by the end of the week we'll see a difference in the numbers on the scale *crossing fingers*
On an exercise note, I am loving my exercise!! I love the feeling of strength - especially in my arms while I play the piano. I've been thinking about buying P90X again and doing the entire program. I love doing the weights in my videos. I think I'd be willing to do those videos where before I wasn't. And I think I'm ready to tackle PlyoX again.
Two-Cheese Turkey Enchiladas
Two-Cheese Turkey Enchiladas 6 points/12 enchiladas
published in Light & Tasty October/November 2006, p41
Ingredients
1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
Directions
Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
*******
Made March 9, 2011.
My family really liked this recipe. Jared said he didn't like it, he LOVED it! And Matthew had a hard time staying out of them.
I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.
Very good recipe. I will definitely make it again.
published in Light & Tasty October/November 2006, p41
Ingredients
1 pound extra-lean ground turkey
1 large onion, chopped
1/2 cup chopped green pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (28 ounces) crushed tomatoes, divided
1 package (8 ounces) reduced-fat cream cheese
1/4 cup fat-free sour cream
1 can (4 ounces) chopped green chilies
1 cup salsa
8 fat-free flour tortillas (8 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
Directions
Crumble turkey into a large nonstick skillet; add the onion, green pepper, brown sugar and seasonings. Cook and stir over medium heat until turkey is no longer pink. Stir in 1 cup crushed tomatoes. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
In a small bowl, beat the cream cheese, sour cream and chilies until blended; set aside. Combine salsa and remaining tomatoes; spread 1 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
Spoon about 3 tablespoons cream cheese mixture and 1/3 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with remaining salsa mixture; sprinkle with cheddar cheese.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Nutrition Facts: 1 enchilada equals 329 calories, 9 g fat (5 g saturated fat), 49 mg cholesterol, 776 mg sodium, 39 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
*******
Made March 9, 2011.
My family really liked this recipe. Jared said he didn't like it, he LOVED it! And Matthew had a hard time staying out of them.
I found the 3 TB of cream cheese/sour cream mix and the 1/3 cup of turkey mix to be too much for one tortilla. I was using the 6 in tortillas, so that might make a difference. I ended up getting 12 enchiladas out of this recipe. With the number of enchiladas I had, I found the sauce to be just the right amount. I was afraid the enchiladas might be too spicy, but the tomatoes did a good job of diluting it.
Very good recipe. I will definitely make it again.
Orange Beef Stir-Fry
Orange Beef Stir-Fry 5 pts/6 servings (3/4 c. serving)
published in Light & Tasty August/September 2006, p38
Ingredients
2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice
Directions
In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice equals 390 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 725 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.
*************
Made March 8, 2011. I didn't use the grated orange peel, so I'm not sure if the orange flavor would be stronger if I had. The dish was pretty good, but not spectacular. I'm not sure I cut the steak in the correct direction. I took the easy way and cut it long-ways because it was nice and folded, but maybe I should have cut it along the width of the stead instead. The meat was a little bit tough.
The 5 points I calculated do not include the rice.
published in Light & Tasty August/September 2006, p38
Ingredients
2 tablespoons cornstarch, divided
2 teaspoons plus 2 tablespoons sugar, divided
4 tablespoons reduced-sodium soy sauce, divided
1 egg white
1 beef flank steak (1 pound), cut into thin slices
1/4 cup water
1/4 cup thawed orange juice concentrate
1 tablespoon ketchup
1 teaspoon grated orange peel
1/2 teaspoon hoisin sauce
1 tablespoon canola oil
2 cups hot cooked long grain rice
Directions
In a large bowl, combine 1 tablespoon cornstarch and 2 teaspoons sugar. Stir in 2 tablespoons soy sauce until smooth. Add egg white and beat until blended. Add beef and toss to coat. Let stand for 5 minutes.
In a small bowl, combine remaining cornstarch with water until smooth. Add the orange juice concentrate, ketchup, orange peel, hoisin sauce and remaining sugar and soy sauce; set aside.
In a large nonstick skillet or wok, stir-fry beef mixture in hot oil for 2-4 minutes or until no longer pink. Stir orange juice mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts: 3/4 cup beef mixture with 1/2 cup rice equals 390 calories, 13 g fat (4 g saturated fat), 48 mg cholesterol, 725 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit, 1/2 fat.
*************
Made March 8, 2011. I didn't use the grated orange peel, so I'm not sure if the orange flavor would be stronger if I had. The dish was pretty good, but not spectacular. I'm not sure I cut the steak in the correct direction. I took the easy way and cut it long-ways because it was nice and folded, but maybe I should have cut it along the width of the stead instead. The meat was a little bit tough.
The 5 points I calculated do not include the rice.
Sunday, March 6, 2011
Pineapple Tuna Salad Sandwich
Pineapple Tuna Salad Sandwich 2 pts/1/4 c. serving
published in Light & Tasty April/May 2006, p53
Ingredients
1/4 cup unsweetened applesauce
2 tablespoons fat-free mayonnaise
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup unsweetened crushed pineapple, drained
1/4 cup finely chopped onion
1/2 teaspoon salt-free herb seasoning blend
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
8 slices Italian bread
4 slices tomato
4 lettuce leaves
Directions
In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread. Yield: 4 servings.
Nutrition Facts: 1 sandwich equals 310 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 715 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fruit.
*********
Made March 6, 2011. Not bad. It was pretty good with the tomatoes and lettuce. Jared added crumpled tortilla chips and salsa to his and really liked it. Aaron ate the tuna salad on a tortilla chip with salsa. He actually ate about 6 of them befor he decided he was through. I ate one that was leftover and it really is pretty good with the salsa and chip!
We didn't have the Italian bread so we just used our sandwich bread.
published in Light & Tasty April/May 2006, p53
Ingredients
1/4 cup unsweetened applesauce
2 tablespoons fat-free mayonnaise
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup unsweetened crushed pineapple, drained
1/4 cup finely chopped onion
1/2 teaspoon salt-free herb seasoning blend
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
8 slices Italian bread
4 slices tomato
4 lettuce leaves
Directions
In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread. Yield: 4 servings.
Nutrition Facts: 1 sandwich equals 310 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 715 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fruit.
*********
Made March 6, 2011. Not bad. It was pretty good with the tomatoes and lettuce. Jared added crumpled tortilla chips and salsa to his and really liked it. Aaron ate the tuna salad on a tortilla chip with salsa. He actually ate about 6 of them befor he decided he was through. I ate one that was leftover and it really is pretty good with the salsa and chip!
We didn't have the Italian bread so we just used our sandwich bread.
Wall
Weigh in: 160.5 Again. Seriously?! I am not losing any weight!! I even accumulated like 30 activity points this week between rollerskating and hiking this weekend besides my usual exercise. I'm thinking fruit is a major culprit and perhaps I need better portion control. There was a lot of eating bits of this and that that are probably adding up more than I'm accounting for. The frustrating part is that yesterday my unofficial weight was down two pounds. I was excited thinking I was finally showing progress and then BAM! Back to where I was plus some. I am starting to really have negative feelings about the new Points Plus program.
I'm trying to think positively though that I am losing some inches and growing muscle. Rollerskating was a lot easier than the first time I went in January. I had better endurance and balance. I was able to make it a lot more times around before I had to take a break. But when I did eventually get tired, I was shaking all over. Then today I was playing through a song that I've been working on for awhile, and I could tell there was strength in my arms that enabled me to play with more power than I had before. It's a good feeling.
Friday I did a 10 minute focused toning video (total of 55 minutes) that I've decided I really need to do more than once a week. It's basically calisthenics, but it is a very productive video :p
I'm trying to think positively though that I am losing some inches and growing muscle. Rollerskating was a lot easier than the first time I went in January. I had better endurance and balance. I was able to make it a lot more times around before I had to take a break. But when I did eventually get tired, I was shaking all over. Then today I was playing through a song that I've been working on for awhile, and I could tell there was strength in my arms that enabled me to play with more power than I had before. It's a good feeling.
Friday I did a 10 minute focused toning video (total of 55 minutes) that I've decided I really need to do more than once a week. It's basically calisthenics, but it is a very productive video :p
Thursday, March 3, 2011
Four Cheese Baked Ziti
Four Cheese Baked Ziti
published in Light & Tasty October/November 2006, p24
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
published in Light & Tasty October/November 2006, p24
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
Ground Beef Potpie
Ground Beef Potpie
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
Sunday, February 27, 2011
Weigh-in
Weigh in: 159.8
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Cranberry Chicken Salad Sandwiches
Cranberry Chicken Salad Sandwiches 9 points/4 servings (1/2 c. each)
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
Friday, February 25, 2011
Making Progress
I'm pretty pleased with my work this week. I exercised every day and cooked dinner for 3 nights in a row. Yay me!! Yesterday morning I did P90X with Julie at 5:30, so I had a lot of free time in the morning before Aaron woke up. I spent the time going through my Light and Tasty 2007 cookbook pulling recipes to create a menu and shopping list for the next however long. This has been on my to-do list for MONTHS now. I still need to sort through the ingredient list and organize and post it, but at least I have one :)
I put in my notice that I'm not walking anymore. I'm really liking the workout videos I'm using from Netflix. They are the SELF bikini ready and SELF sleek slim fast. The bikini one is mostly strength training with a tiny bit of plyo and the other is mostly cardio with a little bit of strength training. It has a lot of ballet moves in it and my calves were really sore this week. I can feel my arms getting stronger too. I was practicing the piano the other morning and found I had some power in my playing that wasn't there before. I love the feeling of being strong. There's just something about feeling muscles contract that makes me happy and wonder why or how I could have ever quit exercising to begin with.
I've done a lot better with my eating overall this week. I really believe that Kashi cereal in the morning is making a huge difference. I can go longer periods between needing to eat. Plus I've completely stocked the fridge with fruit (which is a free food for WW), so I'm using those to get me through my snackie times. Last week I'm pretty sure I depleted all of my weeklies and activity points, but this week I'm going to have quite a few left in the end. YAY for progress!!
I put in my notice that I'm not walking anymore. I'm really liking the workout videos I'm using from Netflix. They are the SELF bikini ready and SELF sleek slim fast. The bikini one is mostly strength training with a tiny bit of plyo and the other is mostly cardio with a little bit of strength training. It has a lot of ballet moves in it and my calves were really sore this week. I can feel my arms getting stronger too. I was practicing the piano the other morning and found I had some power in my playing that wasn't there before. I love the feeling of being strong. There's just something about feeling muscles contract that makes me happy and wonder why or how I could have ever quit exercising to begin with.
I've done a lot better with my eating overall this week. I really believe that Kashi cereal in the morning is making a huge difference. I can go longer periods between needing to eat. Plus I've completely stocked the fridge with fruit (which is a free food for WW), so I'm using those to get me through my snackie times. Last week I'm pretty sure I depleted all of my weeklies and activity points, but this week I'm going to have quite a few left in the end. YAY for progress!!
Spaghetti Pie
Spaghetti Pie, 7 points/8 servings
Spaghetti Pie published in Light & Tasty February/March 2006, p31
Ingredients
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned Hunt’s® Original Diced Tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
***********
Made Feb 25, 2011. This was a pretty quick and easy dish to put together. Everyone really enjoyed it - even Aaron. Matthew said he wasn't too sure about it when he came home and smelled it (probably the bell peppers), but really liked it in the end.
I substituted ground turkey for the beef, put only a TB of bell peppers, and added basil to the seasoning mix. I didn't put the cottage cheese or meat all the way to the end of the "crust", so the exposed spaghetti was hard. I didn't mind it, but someone who would care should make sure to spread the topping over all the spaghetti instead of leaving it like a pizza crust.
This ia a hefty meal at 7 points for 8 pie slices.
Spaghetti Pie published in Light & Tasty February/March 2006, p31
Ingredients
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned Hunt’s® Original Diced Tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
Directions
In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 348 calories, 10 g fat (5 g saturated fat), 52 mg cholesterol, 690 mg sodium, 33 g carbohydrate, 4 g fiber, 29 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
***********
Made Feb 25, 2011. This was a pretty quick and easy dish to put together. Everyone really enjoyed it - even Aaron. Matthew said he wasn't too sure about it when he came home and smelled it (probably the bell peppers), but really liked it in the end.
I substituted ground turkey for the beef, put only a TB of bell peppers, and added basil to the seasoning mix. I didn't put the cottage cheese or meat all the way to the end of the "crust", so the exposed spaghetti was hard. I didn't mind it, but someone who would care should make sure to spread the topping over all the spaghetti instead of leaving it like a pizza crust.
This ia a hefty meal at 7 points for 8 pie slices.
Light and Tasty 2007 Menu
• Anytime Turkey Chili
• Apricot Orange Chicken
• Black Bean Quesadillas
• Black Bean Tortilla Pie
• Blushing Penne Pasta
• Broccoli Tortellini Alfredo
• Burrito Pita Pockets
• Butternut Squash Apple Bake
• Chicken Lettuce Wraps
• Chicken Orzo Skillet
• Chicken Rice Casserole
• Chicken Turnovers
• Chili Potpies
• Chili-Topped Sweet Potatoes
• Crab Rangoon
• Cranberry Chicken Salad Sandwiches
• Creamy Chicken 'n' Wild Rice Soup
• Crispy Caribbean Veggie Wraps
• Crunchy Yam Bake
• Easy Chicken Potpie
• Easy Hamburger Soup
• Four-Cheese Baked Ziti
• Greek Pizzas
• Ground Beef Potpie
• Hearty Cheese Soup
• Hearty Lentil Spaghetti
• Herb Quick Bread
• Italian Hot Dish
• Kiwi Smoothies
• Lemon Anise Biscotti
• Makeover Hot Chicken Salad
• Makeover Pineapple Casserole
• Makeover Summer Squash Casserole
• Maple-Orange Pot Roast
• Mexican Turkey Skillet
• Mixed Berry French Toast Bake
• Orange Beef Stir-Fry
• Orange Couscous
• Orange Ginger Carrots
• Orange Strawberry Smoothies
• Pineapple-Tuna Salad Sandwiches
• Pumpkin Pancakes
• Rice with Summer Squash
• Simple Chicken Soup
• Skillet Pork Chops
• Spaghetti Pie
• Strawberry Banana Smoothies
• Sweet Potato Bean Soup
• Sweet Potato Scones
• Sweet-Sour Spinach Salad
• Taco Oven-Fried Chicken
• Tamale Veggie Pie
• Tofu Manicotti
• Tuna Artichoke Melts
• Tuna-Stuffed Potatoes
• Turkey Alfredo Pizza
• Turkey Fettuccine Skillet
• Turkey Quesadillas with Cranberry Salsa
• Turkey Wild Rice Casserole
• Turkey Wonton Cups
• Two-Cheese Turkey Enchiladas
• Weekday Lasagna
• Whole Wheat Blueberry Scones
• Wild Rice Turkey Salad
• Yummy Pizza Bake
• Zippy Chicken Soup
• Apricot Orange Chicken
• Black Bean Quesadillas
• Black Bean Tortilla Pie
• Blushing Penne Pasta
• Broccoli Tortellini Alfredo
• Burrito Pita Pockets
• Butternut Squash Apple Bake
• Chicken Lettuce Wraps
• Chicken Orzo Skillet
• Chicken Rice Casserole
• Chicken Turnovers
• Chili Potpies
• Chili-Topped Sweet Potatoes
• Crab Rangoon
• Cranberry Chicken Salad Sandwiches
• Creamy Chicken 'n' Wild Rice Soup
• Crispy Caribbean Veggie Wraps
• Crunchy Yam Bake
• Easy Chicken Potpie
• Easy Hamburger Soup
• Four-Cheese Baked Ziti
• Greek Pizzas
• Ground Beef Potpie
• Hearty Cheese Soup
• Hearty Lentil Spaghetti
• Herb Quick Bread
• Italian Hot Dish
• Kiwi Smoothies
• Lemon Anise Biscotti
• Makeover Hot Chicken Salad
• Makeover Pineapple Casserole
• Makeover Summer Squash Casserole
• Maple-Orange Pot Roast
• Mexican Turkey Skillet
• Mixed Berry French Toast Bake
• Orange Beef Stir-Fry
• Orange Couscous
• Orange Ginger Carrots
• Orange Strawberry Smoothies
• Pineapple-Tuna Salad Sandwiches
• Pumpkin Pancakes
• Rice with Summer Squash
• Simple Chicken Soup
• Skillet Pork Chops
• Spaghetti Pie
• Strawberry Banana Smoothies
• Sweet Potato Bean Soup
• Sweet Potato Scones
• Sweet-Sour Spinach Salad
• Taco Oven-Fried Chicken
• Tamale Veggie Pie
• Tofu Manicotti
• Tuna Artichoke Melts
• Tuna-Stuffed Potatoes
• Turkey Alfredo Pizza
• Turkey Fettuccine Skillet
• Turkey Quesadillas with Cranberry Salsa
• Turkey Wild Rice Casserole
• Turkey Wonton Cups
• Two-Cheese Turkey Enchiladas
• Weekday Lasagna
• Whole Wheat Blueberry Scones
• Wild Rice Turkey Salad
• Yummy Pizza Bake
• Zippy Chicken Soup
Thursday, February 24, 2011
Tamale Veggie Pie
Tamale Veggie Pie
Tamale Veggie Pie published in Light & Tasty December/January 2007, p59
Ingredients
1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted
Directions
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Tamale Veggie Pie published in Light & Tasty December/January 2007, p59
Ingredients
1 cup chopped onion
1 teaspoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
TOPPING:
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup plain yogurt
2 teaspoons butter, melted
Directions
In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
Stir in the beans, cheese, chilies, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutrition Facts: 1 piece equals 280 calories, 8 g fat (4 g saturated fat), 55 mg cholesterol, 746 mg sodium, 39 g carbohydrate, 6 g fiber, 13 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Friday, February 18, 2011
Apple-Spice Acorn Squash LT06
Apple-Spice Acorn Squash LT 06, 5 points
1 medium acorn squash
1 medium tart apple, chopped
1/4 cup golden raisins
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons butter
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain.
Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein.
Ingredients
1 medium tart apple, chopped
1/4 cup golden raisins
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons butter
Directions
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe baking dish. Add 1/2 in. of water. Microwave, uncovered, on high for 10-13 minutes or until almost tender; drain.
Combine the apple, raisins, cinnamon and nutmeg; spoon into squash cavities. Dot with butter. Microwave, uncovered, on high for 6-8 minutes or until squash and apples are tender. Let stand for 5 minutes before serving. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 filled squash half equals 207 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 45 g carbohydrate, 5 g fiber, 2 g protein.
Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1 fat.
Work it, baby!
Feb 18, 2011
I'm back in business!! YAY!
Tuesday I felt well enough that I tried a workout video. I think I did the SELF bikini ready one. I did it towards the beginning of the month and was sore for days. I didn't think I'd attempt it again, but I found myself missing it. It was a lot easier this time around.
Wed I decided to try a 10 minute toning solutions video. I did the abs, buns, and stretch (twice) because my quads were sore from the video the day before. Oh my heck my stomach hurt!!! It still does a little. I could not do all the ab work because it was so hard and painful! It's a good thing it was only a 10 minute workout :p
Yesterday I didn't do a formal exercise, but I did put the house back in order - which is just as important to me. It's amazing what being sick for a week can do to a house :p
Today I did the SELF slim fast workout. Oh man that was a good cardio workout. I was sweating before we were done warming up!! I used actual weights with it, You're supposed to use weights with the bikini one too, but the first time I used water bottles and this week I used nothing. I'll use the weights from now on though(my arms can certainly use the toning help).
I really like the routine that's been created this week with all the illness. I think I may give up walking in the mornings. I like being able to stay home, keep Aaron asleep, and workout with netflix. It's nice having that 'me' time.
I weigh myself every day, but it only counts on my weigh in days. The other times are just a general gauge. Well, my 5 lb weight loss was definitely temporary :( I don't suppose my daily dose of 5 cookies is helping my cause :p lol
I'm back in business!! YAY!
Tuesday I felt well enough that I tried a workout video. I think I did the SELF bikini ready one. I did it towards the beginning of the month and was sore for days. I didn't think I'd attempt it again, but I found myself missing it. It was a lot easier this time around.
Wed I decided to try a 10 minute toning solutions video. I did the abs, buns, and stretch (twice) because my quads were sore from the video the day before. Oh my heck my stomach hurt!!! It still does a little. I could not do all the ab work because it was so hard and painful! It's a good thing it was only a 10 minute workout :p
Yesterday I didn't do a formal exercise, but I did put the house back in order - which is just as important to me. It's amazing what being sick for a week can do to a house :p
Today I did the SELF slim fast workout. Oh man that was a good cardio workout. I was sweating before we were done warming up!! I used actual weights with it, You're supposed to use weights with the bikini one too, but the first time I used water bottles and this week I used nothing. I'll use the weights from now on though(my arms can certainly use the toning help).
I really like the routine that's been created this week with all the illness. I think I may give up walking in the mornings. I like being able to stay home, keep Aaron asleep, and workout with netflix. It's nice having that 'me' time.
I weigh myself every day, but it only counts on my weigh in days. The other times are just a general gauge. Well, my 5 lb weight loss was definitely temporary :( I don't suppose my daily dose of 5 cookies is helping my cause :p lol
Sunday, February 13, 2011
A bunch of sickos
Weigh-in: 155.4. Weight watchers is not happy with my almost 5 pound loss this week, and I don't blame it. I've been so sick off and on all week. Today I felt pretty good, but every time I think I'm getting better the next day I'm down again. Yesterday was REALLY bad - seriously non functioning. I'm so grateful to my mom who came and rescued us.
In the past when I've been sick, I still exercise and just keep on going with life. I decided this time to not do that. So, I exercised Monday and that was it. I think I'm heading into another non-exercise week, unfortunately. I made cookies tonight because I've been hungry for them, and despite the fact that they make me feel nauseous, I had to keep trying to see if a different batch would have the same effect. It did. lol So, I'm not sure I'll be able to keep that 5 pound loss, but that's ok if it means I'm not sick anymore.
*****
This illness started Tuesday, well, really Monday night. I layed down with Jared and woke up with a sore throat and stuffy nose. Then Tues morning I had a fever, chills, and body aches. I spent most of the day sleeping off and on. Then that night when I laid down with Jared again, I woke up feeling like my fever broke and the aches were gone. I was feeling grateful that the bug seemed to pass so quickly. Wed I was feeling a bit better, but not 100%, then Thurs I was feeling yuck again. By the evening I was down to a stuffy nose and cough. Friday was really good. Then yesterday I was BAD BAD BAD. By Friday evening Aaron was running a fever and not doing so well.
I was worried about the boys - especially Aaron- staying hydrated. Aaron wouldn't drink his water, so I tried adding some lime juice, but he still refused. The other days I was sick I was at least functioning, but Saturday I could barely move. I was so grateful that Jared was home so he could help us as much as his little 6 yr old self could. I finally texted Mom about 11:30 to come by after work and bring some pop-ices and chicken noodle soup. She arrived sometime between 3:30 and 4 pm. She didn't get the message until then. I was feeling bad for the boys because all Jared had eaten was cereal and grapes in the morning and Aaron and I had shared some grapes at some point too. Once Mom got here and got some more liquids and a tylenol in me I started functioning a little better. I had 102 fever. She took the boys to the store and got the popsicles, soup, dinner for them and some other snacks. By the time Matthew got home about 6:30 I was feeling a lot better - at least the level that I had been the rest of the week. I'm so grateful for Mom's help. She really did rescue us. While here she also did my dishes, picked up the floor and washed Jared's sheets. Such a blessing to me. She is one of the best examples of service I know.
This morning I didn't have a fever at all - which is a first since Tues. I've felt really pretty good, but my stomach has been a little queasy. I'm hoping this is the tail end of the bug, but we'll see. Aaron's fever hasn't been so bad today, but he would not drink or eat anything until almost 4 pm. I'm just waiting for Jared to start showing signs. He went to sleep really quickly tonight, but I'm hoping that's just because he stayed up so late last night. I really don't want him to get sick. I've cancelled piano for the week already in hopes of kicking this thing to the curb and not passing it on.
In the past when I've been sick, I still exercise and just keep on going with life. I decided this time to not do that. So, I exercised Monday and that was it. I think I'm heading into another non-exercise week, unfortunately. I made cookies tonight because I've been hungry for them, and despite the fact that they make me feel nauseous, I had to keep trying to see if a different batch would have the same effect. It did. lol So, I'm not sure I'll be able to keep that 5 pound loss, but that's ok if it means I'm not sick anymore.
*****
This illness started Tuesday, well, really Monday night. I layed down with Jared and woke up with a sore throat and stuffy nose. Then Tues morning I had a fever, chills, and body aches. I spent most of the day sleeping off and on. Then that night when I laid down with Jared again, I woke up feeling like my fever broke and the aches were gone. I was feeling grateful that the bug seemed to pass so quickly. Wed I was feeling a bit better, but not 100%, then Thurs I was feeling yuck again. By the evening I was down to a stuffy nose and cough. Friday was really good. Then yesterday I was BAD BAD BAD. By Friday evening Aaron was running a fever and not doing so well.
I was worried about the boys - especially Aaron- staying hydrated. Aaron wouldn't drink his water, so I tried adding some lime juice, but he still refused. The other days I was sick I was at least functioning, but Saturday I could barely move. I was so grateful that Jared was home so he could help us as much as his little 6 yr old self could. I finally texted Mom about 11:30 to come by after work and bring some pop-ices and chicken noodle soup. She arrived sometime between 3:30 and 4 pm. She didn't get the message until then. I was feeling bad for the boys because all Jared had eaten was cereal and grapes in the morning and Aaron and I had shared some grapes at some point too. Once Mom got here and got some more liquids and a tylenol in me I started functioning a little better. I had 102 fever. She took the boys to the store and got the popsicles, soup, dinner for them and some other snacks. By the time Matthew got home about 6:30 I was feeling a lot better - at least the level that I had been the rest of the week. I'm so grateful for Mom's help. She really did rescue us. While here she also did my dishes, picked up the floor and washed Jared's sheets. Such a blessing to me. She is one of the best examples of service I know.
This morning I didn't have a fever at all - which is a first since Tues. I've felt really pretty good, but my stomach has been a little queasy. I'm hoping this is the tail end of the bug, but we'll see. Aaron's fever hasn't been so bad today, but he would not drink or eat anything until almost 4 pm. I'm just waiting for Jared to start showing signs. He went to sleep really quickly tonight, but I'm hoping that's just because he stayed up so late last night. I really don't want him to get sick. I've cancelled piano for the week already in hopes of kicking this thing to the curb and not passing it on.
Tuesday, February 8, 2011
Lettuce Eat Cake 2 Update
Feb 1, 2011
And so it begins...
My weigh in on Sunday was 162.0.
My exercise plans for the week:
Monday - P90X Cardio X (5:30 am at Julie's - check! YAY!)
Tuesday - 30 minute strength training/cardio video - check! YAY!)
Wednesday - JustDance (check)
Thursday - P90X (5:30 am) (check)
Friday - Just Dance (snow day)
Feb 8, 2011
I may change my format back to most-recent first. I'm not sure I like having to scroll down to find out if an update has been made....
Well, I'd say last week was largely successful. Thursday I spent cleaning my bedroom because a pipe had frozen and I needed to move all the furniture away from the walls and put a heater there (which worked perfectly for the job!) But in the process it must have sucked all the moisture out of the air because I dropped 5 pounds the next morning. I didn't believe it when I saw my bathroom scale, so I double checked the Wii. Sure enough. I am quite convinced it was all water-weight and knew that was not healhty. So, I began loading up on water to counter-act it. By Sunday's weigh-in I'd gotten back up to 159.8 I was not disappointed because I knew I'd gain some of it back. I am happy it seems to have stablized there.
I've decided I really like doing the P90X at 5:30 am. I feel so good the rest of the day, but by the end of last week I was seriously dragging. I was so tired Saturday and Sunday night that I even went to bed early (10 pm). Apparently my body was trying to fight off illness because it caught up with me last night. It's absolutely amazing how I could lay down to snuggle with my son for 30 minutes and wake up feeling absolutely awful. So, today I'm taking it easy and I'm eating whatever I feel like - potato soup for breakfast and an egg sandwich for lunch (and it's barely noon) - and trying to drink lots of water.
On another note, one of the reasons I've felt exercise has needed to take a back butner before the contest started was that I felt like my house was a disaster and I wanted to spend my time cleaning instead of exercising - which takes up a good 2 hours of my morning. I teach piano lessons pretty much full-time at this point and the bare BARE minimum is what has been getting done. I had a group lesson two weeks ago which meant all of my students come at once and the rest of the week I'm 'off'. It was really refreshing and I began tackling my home. So far I've tackled the kitchen, laundry room, our bedroom, the floors, and my son did the bathroom Saturday. Every morning my youngest has been helping me make beds too. I feel like the house is slowly getting under control again and it feels great! The 5:30 am workout has been really beneficial in this regard because I'm able to exercise, come home and shower, get my 6 yr old to school and be ready for the rest of the day by 7:30 am instead of starting it closer to 10 am.
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