Weigh In Wednesday

It's been two weeks since my last weight loss post because we have had a very rough last couple of weeks here at the Richardson house.  Ryleigh has been fighting a tough cough for almost two weeks now, plus she had a few days where she was fighting some sort of stomach bug.  Then, of course it wouldn't be fair if both Mommy and Daddy didn't catch some form of said stomach bug as well.  It seemed that as soon as someone got better, the next one went down.  So needless to say, we've been a little preoccupied over here.

Through it all I was able to pretty much stay on track diet wise...exercise is another story.  I was a little sleep deprived a few days from my sleepless nights between Ryleigh & Cooper.  Then I was feeling a little weak from my allotted sick days.  Then after that I was on full time kid (and Daddy) duty because it was Daddy's turn to feel under the weather.  So once again, exercise has taken a back seat to everything else.  I have a little over one month left of my maternity leave and I am determined to stay focused the rest of the way!  I have made an exercise plan for the month and have posted it up on the wall so I can mark off the days as I go.

The Weight Watchers is going wonderfully and the hubby is being such a good sport.  We've definitely had some misses in my recipe selections, but he never says a word...just eats whats in front of him without complaints.  He might be keeping his mouth shut because he has actually lost 10 pounds himself, so maybe he's secretly happy with the change in nutrition.  He did steer me adrift a little bit this past weekend, but I know he can only take so much.

Since the last time I posted I have lost 3 pounds...

so not that great, but enough to keep me feeling motivated and happy.  Also, I'm starting to see the changes in how my clothes fit and I'm fitting into more and more of my pre-pregnancy clothes as the weeks go. Hopefully I can stay motivated with my work outs so I can start toning up a little bit more too.  Keep your fingers crossed!

Honey BBQ Meatloaf (8 points) with Smashed Potatoes (3 points) & Green Beans

Honey Barbecue Meatloaf

makes 4 servings   8 WW points/serving

1 lb 90% lean ground beef
½ cup panko bread crumbs
2 tablespoons plus 2 teaspoons worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup smoky barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper

Preheat oven to 350 degrees F.
In a large bowl, use your hands to mix together the ground beef, panko, 2 tablespoons worcestershire sauce, the spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
Shape the mixture into a long, thick log and place in an oiled baking dish. Be careful not to pack the meat too tightly or you’ll end up with a very dense, tough loaf.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for 45 minutes. Slice and drizzle with reserved honey barbecue sauce.

Smashed Potatoes with Sour Cream & Chives
makes 4-3/4 cup servings    3 WW points/serving

1 1/4 lbs Yukon Gold potatoes (about 4), chopped

1/4 cup low sodium chicken broth, warmed
1/4 cup reduced fat sour cream
1 1/2 Tbsp chopped fresh chives
salt & pepper

Boil potatoes until fork-tender, about 12-15 minutes.
Drain potatoes and return to their pot.  Add the warm broth and coarsly mash.  Stir in sour cream and chives.  Season with salt & pepper.

Wonton Tacos (5 points) with broccoli & carrots

These Wonton Tacos have been around Pinterest for a while now and I finally decided to make them.  For some reason we actually had wonton wrappers in our fridge and when I figured out the points it turns out 4 of these tacos are only 5 points!!  They are from hungry-girl.com and they actually were pretty delicious.  The only thing is the recipe tells you to drape your wonton wrapper over the side of a baking dish and bake them in order to create the "taco" shape, but this makes the opening very small & frankly I could barely fit any stuffing in the taco because it was so tight.  So I would recommend finding somthing a little wider to use in order to form your wonton taco shape because once they're cooked and shaped, they aren't budging!

Wonton Tacos

makes 2 servings   5 WW points/serving

8 small square wonton wrappers

4 oz. cooked skinless lean chicken breast, shredded
2 Tbsp BBQ sauce with about 45 calories per 2-tbsp. serving
3/4 cup dry coleslaw mix
2 Tbsp Newman's Own Lite Low Fat Sesame Ginger dressing

2 Tbsp chopped cilantro  Preheat oven to 400 degrees.

To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.

Combine chicken with BBQ sauce in a bowl and mix well. Set aside.
In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.

Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet.

Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!