Weigh In Wednesday

It's been a little over a week since I started my weight loss journey and I am happy to report that this week I lost....

2.8 pounds

So that makes 3.8 pounds total!  I'm very happy with the result considering I haven't been able to exercise as much as I would have liked.  I am finding that trying to fit everything in is a lot harder to do when there are two children instead of just one.  Shocking, I know.

The week started out really well.  I was able to exercise a few days in a row, which made me feel really good...sore, but good.  I couldn't believe how difficult it was to work out!  I had waited a good 3 months before I started exercising after having Ryleigh and I really feel that made a huge difference.  Exercising 3 weeks postpartum is super hard!  On that third day in a row I found myself struggling to get through some of the movements.  It was like my brain was telling my legs to do something and they just were not able to respond.  They literally did not move.  And crunches?  Heck no.  My abs are still sore from their work out 2 days ago.  Sadly, as the week progressed, exercising began taking a back seat to other things.  Like sleep...and showering...and chores.  I find I'm having to choose between the things that need to get done and Cooper only sleeps in like 45 minute-1 hour increments at a time during the day.  Also, Ryleigh had a fever this week, so she was home 2 days and of course their naptimes didn't magically match up like I had hoped.  So hopefully in this next week with Ryleigh at daycare more I will be able to squeeze in some more exercise.  But of course that will depend on how Cooper's nighttime sleep schedule plays out & how little sleep I'm having to function on...so far, it's looking like naps for Mommy will out weigh exercise : /

The Weight Watchers diet has been super easy to stick to.  The points system is really simple and I am always amazed at how much I can eat without going over.  Especially with the extra weekly alloted points, I never run over.  In fact, with my weight loss this past week, my points allotment has actually gone down, which I can only assume is a good thing.  A step in the right direction :  )   I was able to find a few good recipes this week as well, so be sure to check those out below.

So far things are going well and my spirits are still high.  I am optimistic about my progress and look forward to another successful week ahead : )

Cabbage Soup- 0 points

Cabbage Soup

makes 6 one cup servings  0 WW points/serving

This soup is pretty yummy and filling.  I decided to make it since I had a lot of leftover cabbage from when I was trying to "dry up", haha (Mommas will know what I'm talking about).  Since it's 0 points per serving, you can really eat as much of it as you'd like.  You can also change it up and make different variations by switching vegetables and seasonings.  This is the version I went with:

3 cups nonfat beef broth

2 garlic cloves, minced

1 tablespoon tomato paste

2 cups chopped cabbage

1/2 yellow onion

1/2 cup chopped carrot

1/2 cup green beans

1/2 cup chopped zucchini

1/2 teaspoon basil

1/2 teaspoon oregano

salt & pepper

Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

Creamy Chicken Penne- 7 points

Creamy Chicken Penne

makes 6 one cup servings   7 WW points/serving

  

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan 

Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.
Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.
Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.