Weigh In Wednesday

My weight watchers online tracker totally yelled at me this week.  But it's OK, it felt really good because I lost....

5 pounds!

I know you're not supposed to lose weight that fast, but I think it was the change and motivation that I needed to see to keep me going.  Last week I was really down about continuing with my weight loss, but now that I see I'm only 3 pounds away from my normal weight, I'm feeling a lot more motivated to keep going.  I would love to see that number on the scale again...and I might even continue and try to see a number a little less than what I used to consider "normal". 

I really focused on my meals this week, not allowing myself to snack on bad things.  Although my husband did bring me back some delicious chocolates from his trip to Sweden, I've been trying to monitor my intake of them.  I haven't jumped back into exercising yet, it's just so daunting to even think about it.  But hopefully I can get motivated to start that up again soon.  But for right now, I'm enjoying the fact that I'm still losing weight (which means I'm doing something right) and I'm spending lots of time with my daughter now that she has entered into and new and amazing stage of development : ) 

Here's hoping for another great week!!

Some recipes from this past week:

Eggplant Parmigiana
makes 4 servings

1/3 cup Italian style bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. Italian Seasoning
1/4 tsp. garlic powder
1 medium eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 350.  Coat a 9x13 baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside.  Remove skin from eggplant and trim off ends; slice eggplant into 1/2" thick slices.
Dip eggplant first into egg whites and then into bread crumbs.  Bake eggplant on nonstick cookie sheet until lightly browned, about 20-25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese.  Repeat with 2 more layers in same order.  Bake until cheese is melted and sauce is bubbling, about 10 more minutes.
Slice into 4 pieces and serve.

Banana and Nutella Grilled Sandwich
I made this delicious breakfast sandwich one day just because I was really in the mood for some nutella!  I used 2 sliced of Sara Lee 45 Calorie Whole Wheat bread, sliced up half of a banana (and just ate the other half, because I mean, who only eats half of a banana?), then spread 1/2 Tbsp. of nutella on each slice of bread.  After putting the bread slices together to make a sandwich, I sprayed each outside bread surface with cooking spray and grilled it in a hot pan on the stove.  The nutella melted wonderfully and the bread got nice and crispy.  And it's only 7 points!  If you want to, you can also dip the sandwiches in an egg mixture, then grill them in a pan creating more of a "french toast" effect.