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: 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 

Back on the wagon…

UGH. An out-of-town colleague came into town, which meant we all went out to eat multiple times.

The first temptation was pizza brought into work. I resisted. I ate my piddly ol’ Beef and Macaroni Lean Cuisine and watched everyone else slobber over pizza. Eyes on the prize.

The second temptation was Cheesecake Factory. I get weak in the knees there. In fact, that’s where I’m going to go on the one day calories don’t count – my birthday. I already have it on the calendar. BUT! I managed to order a couple of apps off the Skinnylicious menu and stayed the course. Until dessert menus were brought. And then I got a slice of cheesecake to take home and half with my husband. Did I get the low-carb kind made with Splenda? NAY! I got the Turtle Pecan Caramel Cheesecake like the no-shame-no-good-rotten-glutton that I am. And here I am in the online Weight Watchers confessional. But hey, at least I split a splice.

Somehow I lost a half a pound that night. I’ll take it.

The next night, the ladies at work all wanted to go out to a Mexican restaurant. Again, I got weak in the knees. I’m from Texas, land of the mighty taco, and here there is no good Mexican food. Except for this wondrous place they brought me to. I did NOT get a margarita, which was sad, but I dealt with it. I did however partake in a tamale, chips and salsa, a soft taco, and a little fried ice cream. It was a lot. I was full. But I kept plowing through because Mexican food.

I gained that half pound back and he brought a friend.

honey boo boo fat

So now I’m back on the wagon. No more eating out this week (thank God!), fruits and veggies, and count, count, count. My app tells me that I stayed within my points yesterday, but MyFitnessPal is screaming that I didn’t.

Tonight’s dinner? What looks to be a yummy peanut Thai dish. I forgot to defrost the frozen chicken… so dinner might be a little late tonight. I’ll be posting my recipe for the delicious Rosemary Swiss Ham Sandwiches today!