1.4 more pounds
so that's good news. It's getting easier and easier to follow a "diet" when I don't really feel like I'm dieting. I've been able to eat really delicious foods that fall within my 29 points a day, so that helps. It's amazing how you look at serving sizes completely different when you know how much of your daily allotment it will take up. I bought some Samoas Ice Cream (because it is fabulous) and 1/2 cup is a serving size. Who eats 1/2 cup of ice cream?! So I figured I would eat 1 cup, which would be 6 points of my daily 29. No biggie. When I actually measured out 1 cup of ice cream I was amazed at how much it was! No one needs to eat more than that. It's nice to know that I can still eat delicious things like ice cream and still be losing weight. It makes the "dieting" experience so much better : )
As for exercising this week, I missed one full day of workouts and one day I exercised 20 minutes instead of 40. But I think getting in a work out 5 out of the 7 days of the week is pretty good...considering I have a 5 month old and worked 3 nights and during the day on Saturday of this past week. Last week I said I was switching gears and trying out the dance routine work outs for a little while and surprisingly, they kind of kick my butt! If you really focus on keeping your abs tight during them, MAN! I can honestly say that I get more of an ab workout doing this than I was doing my previous workouts. Plus, I'm learning how to salsa : )
I had some pretty good meals this past week, so I've posted some of the recipes. And on a side note, the outfit I'm wearing today consists of 100% non-maternity items : )
Baked Ziti with Turkey Sausage
makes 8 servings
3/4 pounds raw turkey sausage, spicy variety, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
28 oz canned diced tomatoes
10 oz frozen green peas, thawed
2 Tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp salt
1/2 tsp black pepper
12 oz uncooked whole wheat penne pasta
6 oz shredded part-skim mozzarella cheese
Preheat the oven to 350. Crumble the sausage into a saucepan and brown over medium heat, stirring often, about 4 minutes. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce heat and cook uncovered 5 minutes, stirring often. Stir in the cooked pasta and half the cheese. Spread evenly into a 9x13 baking dish. Top evenly with the remaining cheese.
Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Recipe from Weight Watchers
This was one of my breakfasts this week and it was so yummy! Scrambled egg whites with diced red onions and spinach topped with one slice of melted 2% cheese all on top of an English muffin half with a side of strawberries and bananas. Only 3 points!
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