Secondly, the changes I made this week in my diet really paid off. This week I lost.....
2.4 pounds
That's what I'm talking about!! Like I said in last weeks post, I changed my dinners into healthier dinners. For a couple weeks there I was eating not so healthy dinners, like, 15 point dinners..and I'm only allotted 29 points a day. So this past week I made a lot of changes to my menu, like eating more balanced meals throughout the day, a 5 point breakfast, a 8-9 point lunch, a 9-10 point dinner leaving 6-7 points left over for snacks. So I'd say my changes worked out pretty well in my favor : )
As for exercising, I'm doing really well there. I worked out 5 days this week for 40 minutes to an hour each day. Well, besides one day when I only worked out 20 minutes, but at least I did something! I'm actually pretty proud of myself for getting up to 5 days a week. And really, I don't even think about working out anymore. It's just part of my day now. Ryleigh goes down for her morning nap, I get on the work out clothes and get to it. I kind of feel guilty on the days I don't work out now : / But it's paying off and even though I weigh more than what I usually weigh, my clothes are fitting better and some of my pants are actually a little large because I'm more fit than what I used to be. And that makes me feel good inside. In fact, I went on a little shopping spree yesterday to celebrate my successes : )
So this past week was very good and I got the results I have been looking for! Now I'm only 8 pounds away from my "usual" weight and we're 3 weeks away from our trip to California. So hopefully my streak will continue!! I took lots of pictures this week, so enjoy some photos and recipes from this week.
6 point breakfast: 1 hash brown pattie, 1 scrambled egg, 1 scrambled egg white, scallions, Canadian bacon, 1/2 cup sliced strawberries, and 8oz. Trop50 Orange Juice.
8 point breakfast: 1 cup sliced strawberries, 6oz. low fat vanilla yogurt, and 1/2 cup low fat granola.
8 point lunch: Cobb Salad- 2 cups romaine lettuce, 2 slices deli turkey, 1 slice low fat Swiss cheese, 1/4 cup diced tomato, 1 slice turkey bacon crumbled, 1/2 hard boiled egg, 1 1/2 Tbsp. Ranch dressing, and a side of orange slices.
10 point lunch: Fresh Tomato and Mozzarella panini- I drizzled each inner side bread slice with some EVOO, red wine vinegar, dried oregano, salt and pepper to give it some flavor. (I used rye swirl bread because that's what I had in the pantry) Then added 2oz. whole milk mozzarella, 1 cup arugula, 1 medium plum tomato (sliced), then sprayed each side of the sandwich with cooking spray and grilled it. Then added some slices of cantaloupe on the side.
11 point dinner: Tart Apple Pork with garlic mashed potatoes
Tart Apple Pork
makes 4 servings
This is a good recipe for people who like to mix sweet and savory. Personally, I love apples with pork and the mixture of the apples and onions with the honey mustard in this recipe is wonderful. But like I said, only for those who like to mix their proteins and fruits.
16 oz. boneless pork chop, trimmed of all visible fat
1 Tbsp. fresh chopped rosemary
1 Tbsp. fresh chopped thyme
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. canola oil
2 medium Granny Smith apples, peeled, cored and sliced
1 large onion, thinly sliced
2/3 cup apple juice, unsweetened
2 Tbsp. honey mustard
Sprinkle chops with the rosemary, thyme, salt, and pepper. Heat 1 tsp. of oil in skillet over medium-high heat. Add the chops and cook until browned and cooked through, 4-5 minutes on each side; transfer to a plate and cover.
Heat the remaining 1 tsp. oil in the same skillet over medium heat. Add the apples and onion. Cook, stirring occasionally until tender and golden, about 8 minutes. Stir in apple juice and honey mustard; bring to a boil. Reduce the heat and simmer, uncovered until the sauce thickens slightly, about 5 minutes. Return chops to pan and cook, turning once, to heat through, about 2 minutes.
Yields 1 chop with 1/2 cup apple mixture per serving.
Recipe from weightwatchers.com
Garlic Mashed Potatoes
makes 4 servings
1 1/4 pound uncooked potatoes, peeled and chopped
5 cloves garlic
3 Tbsp. plain, nonfat yogurt
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring to a boil, reduce the heat and simmer until the potatoes are tender, 20-30 minutes. Drain, reserving 3/4 cup of the cooking liquid.
Mash the potatoes and garlic in the saucepan. Stir in the yogurt, oil, salt and pepper. Gradually stir in enough of the cooking liquid, 2 or 3 tbsp. at a time, until the potatoes become creamy.
Yields 3/4 cup per serving.
recipe from weightwatchers.com...with some changes made by me.
8 point dinner: Orange Chicken with brown rice and broccoli
Orange Chinese Chicken
makes 4 servings
I followed this recipe for the chicken then just steamed some broccoli and made instant brown rice. It's a pretty good healthy take on orange chicken.
2 tsp. sesame oil
2 tsp. orange zest, strips
1 lbs. uncooked boneless, skinless chicken breast (Four 4oz. pieces)
1/8 tsp. salt
1/8 tsp. black pepper
15 oz. canned mandarin oranges in light syrup
1/2 cup reduced-sodium chicken broth
1 Tbsp. low-sodium soy sauce
1 Tbsp. orange zest, grated
2 tsp. cornstarch
Heat oil in large skillet over medium-low heat. Add zest strips and cook, stirring until fragrant and slightly cooked, about 1-2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken and cook until golden, flipping once, about 2 minutes per side.
Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest, and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more.
Yields 1 piece of chicken and about 1/4 cup sauce
recipe from weightwatchers.com
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