I have to admit that last weeks menu did not go as plan. First, when I went to the store, several items were not available so I had to do some quick thinking to change some meals. Than, as I got towards the end of the week, I realized I hadn't bought enough of a few things so I couldn't make another recipe. I've carried a few things over to this week and a few will show up later :-) Here's our upcoming weekly menu - we'll see if this week goes better ;-)
Saturday: Darryl and I are celebrating our 10th year Anniversary and will be spending the day out; without kids. We'll be eating at some of our favorite restaurants!
Sunday: Still celebrating :-)
Monday: Steaks, Bacon-Wrapped Asparagus, Corn on the Cob, and Garlic Bread.
Tuesday: Pulled Pork Sandwiches, Baked Beans and French Fries
Wednesday: Buttermilk Waffles, Sausage, and Fresh Fruit
Thursday: Curried cauliflower "Popcorn", Smothered Pork Chops, and Mashed Potatoes
Friday: Chicken Roll-ups; Corn on the Cob, Fruit
Our Sweet Snacks: Chocolate Chip Toffee Bars, Snickers Pie, Low-Fat PB and Banana Muffins (for breakfast)
Sunday, August 7, 2011
Welcome back to Weight Watchers Saturday :-) (Ok, so I wrote this Friday night thinking I could just throw in my loss/gain and publish but I didn't have time before my husband and I took off for the day oops!) This is where the rubber meets the road - I share with you my success and failure on this lovely game of weight loss and getting healthy.
You might wonder (or maybe not) why I chose Weight Watchers as my weight loss tool. Very simply, I think it works. So many other diet programs limit what you can eat or provide pre-packaged foods. Weight Watchers teaches that you really can eat anything as long as you plan for it but, you also need to eat those good foods - fruits, veggies, drink water, etc - in order to be full and not eat all day long. It really is a lifestyle change - which is always a good thing! I love food. Good Food. So learning how to be able to enjoy that food is a must for me!
Looking back at last weeks goals - I did ok on tracking. I tracked everything on Sun, Mon and Tues but kinda fell apart on Wed, Thurs and Fri. I planned my lunches for next week based on some Weight Watchers recipes from a blog I follow. Sadly, I did not walk on the treadmill - but I did mow the lawn and I sweated alot from the heat, does that count? LOL
Tracking: My goal this week is to track Sun-Friday (I leave Saturday as my free day) I want to stay within my points for each day.
Excercise: I'm going to downgrade my expectations this week ;-) My goal is to walk on the tread mill one day and to do a DVD that I have one day a week. I have had the video for several years so I guess it is time to see if I like it :-)
Mental: Read one chapter in Reshaping it All
Weekly weight loss: +1.2 - seriously I was a little discouraged because I felt that I did better than that but thinking back through the week, the heat really did me in a few days and, on those days I didn't track, I probably went over points. I've also learned that trying to track how many points a taco is, is really hard LOL
Total weight loss: about a pound right now. Looking for a better movement in this number next week.
Finally, I wanted to share a recipe! If you love spinach dip, this recipe is for you! It comes from Gina's Skinny Recipes. Here is one little thing about this recipe - I highly suggest that you measure out the serving and NOT eat it out of the dish . . .just saying :-) Also, find chips or crackers that you love and have the point value you need or have the dip as a snack with veggies!
Gina's Weight Watcher Recipes
Servings: 10 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 92.2 • Fat: 6.8 g • Carb: 3.0 g • Fiber: 0.7 g • Protein: 5.3 g
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 1/2 cup light sour cream
- 5 tbsp light mayonnaise
- 1/3 cup Parmigiano Reggiano
- 1/4 cup scallion, chopped
- 1 clove garlic, crushed
- 1 cup (4 oz) shredded part skim mozzarella cheese
- fresh pepper to taste
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 2 1/2 cups