Weigh-In Friday

It’s already the weekend! That went by quickly.

I did my weigh-in today and I lost 1.2 pounds this week! That’s 14.6 pounds in 8 weeks! That’s 1.82 pounds on average each week. I like it!

buffalo chicken

Last night, I made the Slow Cooker Buffalo Chicken from Emily Bites. It’s delicious! Definitely give it a try! I’m really enjoying her recipes.

Next week is my birthday. Now I know some people hold fast to their diet, but my opinion is that on birthdays, calories don’t count. I don’t go crazy, but gosh darn it, it’s my birthday. I will enjoy it! Plus, if eating healthily is a lifestyle that I plan to keep up forever, I gotta splurge occasionally or I’ll go crazy. That’s just the way it is.

Enjoy your weekend everyone!

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It’s not Monday!

Woohoo! I love four-day weeks.

On Saturday, we just needed to get out of town, so we went to Lancaster, PA for a day trip. We hit up our favorite smorgasbord, but honestly, we didn’t hurt ’em like we use to. My husband only ate one plate, and I only had a little extra beyond that. Plus dessert of course, but I didn’t even finish that. And that’s all we ate that day, so it didn’t hurt! There wasn’t a good way to track that, so I didn’t, but I don’t feel guilty considering that was lunch and dinner. cheesy chicken and stuffing

Yesterday, I made DELICIOUS Cheesy Chicken and Stuffing from Emily Bites. Holy cow, this stuff is good. One of the best things I’ve made. Make it now. Like, right now. My husband even told me that he wanted this as his birthday dinner. I’m picking Cheesecake Factory for mine and he’s picking this. That’s saying something!

Weigh-in Friday

Well, now I’m back on my regular schedule for weighing in. I had good results this week! Since last Friday (when I switched from Mondays to Fridays), I’ve lost 2.4 pounds!

That’s a total of 13.4 pounds in six and a half weeks! Woohoo!

I also did some quick measurements this morning, and found I’ve lost another inch in both my waist and hips. My “skinny” jeans are actually quite well-fitting now! I can just button, zip, and go! No more huffing and puffing and questioning my life choices anymore.

Going grocery shopping tonight – excited to get some great food for next week!

How is everyone else doing?

Have a wonderful Labor Day weekend!

Recipe: Cinnamon Roasted Pumpkin Seeds

Since I made my Morrocan Slow-Cooker Stew this week with pumpkin, I took the pumpkin seeds and asked my husband, “Hey, do you like pumpkin seeds?” He responded with, “Yeah, roasted with salt.” So I decided to make them with cinnamon sugar because it’s my kitchen and he’ll eat it anyway.

It’s really simple to make, which is great. The most time intensive part is picking them out and rinsing them off. Once you do that, you just mix them in a bowl, put them on a tray, and spread them out into one layer.

Pumpkin Seeds 2

Pumpkin Seeds 3

After you’ve done that, roast them at 300 degrees for 40 minutes and voila! Dessert.

Pumpkin Seeds 5

Pumpkin Seeds 4

Ingredients: 

Pumpkin seeds (however many you can scavenge from your pumpkin)

3 tbsp butter

Several shakes of cinnamon

Sugar to taste

Directions: 

  1. Preheat oven to 300 degrees.
  2. Melt butter in the microwave for 20 seconds. Melt 10 seconds at a time as needed until fully liquefied.
  3. Mix with pumpkin seeds and cinnamon.
  4. Put wax paper on a baking sheet; pour seed mixture on the paper and spread into one layer.
  5. Roast for 40 minutes.
  6. One done, pour into a bowl. Sprinkle sugar over them to taste.
  7. Enjoy!

Pumpkin Seeds 6

These are fairly calorie-laden, so enjoy with caution. It’s hard to stop once you try them! Definitely not a snack for a weight watcher, but hey, we all have our temptations.

Recipe: Moroccan Slow-Cooker Stew

This is a great recipe for fall and winter. I substituted pumpkin for the squash, and it was great.

Moroccan StewHOWEVER, the spice amounts that they have listed here are ridiculously low. I got this off of the Weight Watchers site, and was really surprised at this. I really like spices, so I shook my heart out, and even then this came out pretty bland. So my encouragement to you is to go crazy with the spice in order to make it taste like what it smells like.

Moroccan Stew 4

This smells amazing, btw. Your house will thank you.

Ingredients:

1 spray cooking spray

1 small uncooked onion, chopped (I used leftover shallots – onion is probably much better)

1 clove of garlic, minced

1 cup uncooked baby carrots

1 medium uncooked butternut squash, peeled, seeded, and cubed (again, I subbed in pumpkin)

1 cup canned crushed tomatoes

1/2 cup vegetable broth

1/4 tsp (HA!) ground cinnamon

1//2 tsp (HA!) ground cumin

1/2 tsp (HA!) red pepper flakes

15 oz canned chickpeas, drained

1/2 tsp table salt

Directions: 

  1. Coat a small skillet with cooking spray. Add onion and garlic; saute for 5 minutes.
  2. Place squash (or pumpkin) in a 3-quart or larger slow cooker. Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. (or 8, like I did, because I work full time)
  3. Add chickpeas and salt. Stir, cover, and heat for an additional 5 minutes (I say longer – the chickpeas were pretty hard).

Yields 1 1/3 cups per serving. 5pp // approx. 265 calories // Makes 6 servings

Note: I’m a meat eater. I like it. A lot. So I added a cubed pound of boneless skinless chicken breast to this, which bumps up each serving to about 7 pp. Still not bad and very filling. If you serve it over 2/3 cup of rice, you’re looking at 11pp total.  

Let's just be real. Sometimes we eat out of tupperware.

Let’s just be real. Sometimes we eat out of Tupperware.

Recipe: Cheeseburger Tostadas

Oh. My. Gosh. This is too good. I got this from Hungry Girl (bless her!), and I’m wowed. I’ve never been anti-veggie burger like a lot of meat eaters are, because I appreciate it for what it is – not meat. If you don’t think about it not being meat, you won’t hate it. I got the flame-grilled Boca burgers to get the taste. My husband also liked it – so it got man-points.

cheeseburger tostada

Ingredients:

Two 6-inch corn tortillas

1 meatless hamburger-style patty with 100 calories or less (ok, my flame-grilled ones were 120, but whatever)

1/2 cup chopped onion

2 slices 2% American cheese (I used low-fat)

1/2 cup shredded lettuce

1/4 cup chopped tomatoes

1 tsp. ketchup

1 tsp. mustard

1 tbsp. chopped pickles (Mt. Olive makes an awesome large diced relish that worked perfectly)

Directions:

  1. Preheat oven to 400 degrees. Spray a baking sheet with non stick spray.
  2. Lay tortillas flat on the sheet, and spray with non stick spray.
  3. Bake for 5 minutes (IMPORTANT NOTE: don’t overcook. I had very dark brown crusty nasty tortillas and had to redo them)
  4. Carefully flip tortillas, and bake until crispy, 3-5 minutes. (Honestly 3 mins on each side is perfect)
  5. Bring a skillet sprayed with non stick spray to medium heat. Cook burger patty for about 4 minutes per side, until cooked through.
  6. Set burger aside to cool. Remove skillet from heat, re-spray, and bring to medium heat. Add onion and cook and stir until softened, about 4 minutes.
  7. Transfer onion to a medium microwave-safe bowl. Chop burger patty and tear cheese slices into pieces. Add both to the bowl. Microwave for 30 seconds or until cheese has melted. Mix thoroughly.
  8. Evenly top tortillas with lettuce, followed by burger mixture.
  9. Top with remaining ingredients and devour!

Makes 2 servings // 4pp // 180 calories

I think you can probably skip cooking the veggie burger on the skillet and just go straight to the microwave. There’s directions on the box for cooking them in the microwave. That’s one less thing to wash. Since they’re so low in points, I made a double batch and we each ate two, which was just right. It felt like a lot of food for the points!

If you try it – let me know what you think! What variations would you put on your tostada?

Recipe: Grilled Ham and Cheese with Rosemary-Dijon Spread

This is a delicious sandwich! For only 6pp, you can’t beat it! This is an official Weight Watchers recipe. If you have some tomato soup handy, this is a GREAT rainy day soup/sandwich combo. My husband absolutely loved it.

Ingredients: 

2 tsp low fat cream cheese (pretty sure this actually means 2 tbsp, as other commenters on the site point out.)

2 tsp Dijon mustard

1 tsp rosemary, fresh, minced

1/4 cup shredded Swiss cheese

1/4 cup shredded low-fat part skim mozzarella

3 oz extra lean deli-sliced ham (that was impossible for me to find. Never found it.)

4 slices reduced-calorie whole wheat bread

cooking spray

Directions:

  1. Mix the first three ingredients together. Spread evenly across all four slices of bread.
  2. Mix the two cheeses together, and sprinkle a fourth of the mixture on two of the slices.
  3. Put half of your ham on each of those two slices, and then top with the remaining half of the cheese mixture.
  4. Top with the remaining two slices of bread, sauce side down.
  5. Spray cooking spray on a skillet or griddle, and cook like you would a normal grilled cheese.

Makes 2 servings // 6pp