Friday, March 31, 2006
3.31.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover gnocchi: 3 pt. (four bites. Husband DER for taking all but that. Why didn't he just take the whole thing?)
Leftover enchiladas: 5 pt.
Morningstar farms chick'n nuggets: 4 pt.
Pizza: 10 pt.
Fat tire: 9 pt.
Kimchi: 0 pt.
34 points total.
25/35 flex points gone total.
I think friday night pizza & beer every week is probably not a good pattern to get into, from a weight-loss perspective. But mmmm, fat tire.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover gnocchi: 3 pt. (four bites. Husband DER for taking all but that. Why didn't he just take the whole thing?)
Leftover enchiladas: 5 pt.
Morningstar farms chick'n nuggets: 4 pt.
Pizza: 10 pt.
Fat tire: 9 pt.
Kimchi: 0 pt.
34 points total.
25/35 flex points gone total.
I think friday night pizza & beer every week is probably not a good pattern to get into, from a weight-loss perspective. But mmmm, fat tire.
Thursday, March 30, 2006
3.30.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Salad bar: 7 pt.
Rice krispie treat: 3 pt.
SF Pudding: 1 pt.
Turkey sandwich: 4 pt.
Sweet potato chipotle chili: 5 pt.
Vanilla ice cream: 3 pt.
26 points total.
This week, 15/35 flex points down so far. I wish that 35 was a more even number - something that went into percentages better. (See, I am a total nerd.)
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Salad bar: 7 pt.
Rice krispie treat: 3 pt.
SF Pudding: 1 pt.
Turkey sandwich: 4 pt.
Sweet potato chipotle chili: 5 pt.
Vanilla ice cream: 3 pt.
26 points total.
This week, 15/35 flex points down so far. I wish that 35 was a more even number - something that went into percentages better. (See, I am a total nerd.)
Wednesday, March 29, 2006
Weigh in and 3.29.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Leftover gnocchi: 5 pt.
SF pudding: 1 pt.
Mac & cheese: 8 pt.
4 newcastles: 12 pt.
Enchiladas: 8 pt.
37 pts.
191.5 - I am finally down again.
So today was a banner day for beer, eek. Used up 13/35 flex points so far this week.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Leftover gnocchi: 5 pt.
SF pudding: 1 pt.
Mac & cheese: 8 pt.
4 newcastles: 12 pt.
Enchiladas: 8 pt.
37 pts.
191.5 - I am finally down again.
So today was a banner day for beer, eek. Used up 13/35 flex points so far this week.
Tuesday, March 28, 2006
3.28.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Salad bar: 8 pt.
Rice krispie: 3 pt.
Leftover gnocchi: 5 pt.
2 guinness: 6 pt.
25 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Salad bar: 8 pt.
Rice krispie: 3 pt.
Leftover gnocchi: 5 pt.
2 guinness: 6 pt.
25 points total.
Point Count: Chipotle Sweet Potato Chili
As found on the wiki.
1 Tbsp olive oil - 3 pt.
1 medium yellow onion - 0 pt.
1 medium red bell pepper seeded & diced - 0 pt.
1 large garlic clove, minced - 0 pt.
1 Tbsp chili power, or more to taste - 0 pt.
1 ½ lbs sweet potatoes, peeled & cut into 1/2 –inch chunks - 9 pt.
1 14.5-oz can crushed tomatoes - 0 pt.
1 ½ cups slow-cooked or 1 15.5-oz can or dark red kidney beans, drained & rinsed - 3 pt.
1 ½ cups water (broth would probably make this even richer) - 0 pt.
Salt to taste - 0 pt.
1 Tbsp minced canned chipotle chiles in adobe sauce - 0 pt.
or more, if you like chipotle, and everyone likes chipotle!
Heat the oil in a large skillet (or in your crock pot on High). Add the onion, pepper & garlic and cook until softened. Stir in the chili powder & cook 30 seconds. Add the sweet potato & stir to coat with spices.
Transfer to 4-to-6 quart slow cooker (if you didn’t use the slow cooker for the first bit). Add tomatoes, beans & water, season with salt, cover & cook on Low 6-8 hours.
Stir in chipotles when ready to serve & taste to adjust seasonings.
1 Tbsp olive oil - 3 pt.
1 medium yellow onion - 0 pt.
1 medium red bell pepper seeded & diced - 0 pt.
1 large garlic clove, minced - 0 pt.
1 Tbsp chili power, or more to taste - 0 pt.
1 ½ lbs sweet potatoes, peeled & cut into 1/2 –inch chunks - 9 pt.
1 14.5-oz can crushed tomatoes - 0 pt.
1 ½ cups slow-cooked or 1 15.5-oz can or dark red kidney beans, drained & rinsed - 3 pt.
1 ½ cups water (broth would probably make this even richer) - 0 pt.
Salt to taste - 0 pt.
1 Tbsp minced canned chipotle chiles in adobe sauce - 0 pt.
or more, if you like chipotle, and everyone likes chipotle!
Heat the oil in a large skillet (or in your crock pot on High). Add the onion, pepper & garlic and cook until softened. Stir in the chili powder & cook 30 seconds. Add the sweet potato & stir to coat with spices.
Transfer to 4-to-6 quart slow cooker (if you didn’t use the slow cooker for the first bit). Add tomatoes, beans & water, season with salt, cover & cook on Low 6-8 hours.
Stir in chipotles when ready to serve & taste to adjust seasonings.
Monday, March 27, 2006
3.27.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Leftover chili & cornbread: 6 pt.
Veg/w: 3 pt.
PB on FF Tortilla: 4 pt.
Gnocchi w/tomato sauce & sausage: 8 pt.
24 points.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Leftover chili & cornbread: 6 pt.
Veg/w: 3 pt.
PB on FF Tortilla: 4 pt.
Gnocchi w/tomato sauce & sausage: 8 pt.
24 points.
Point Count: Gnocchi
From Foodtv.com, recipe found here.
3 pounds russet potatoes - 12 pt.
2 cups all-purpose flour - 18 pt.
1 egg, extra large - 2 pt.
1 pinch salt - 0 pt.
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water.
32 points total. I'll serve with 1-point tomato sauce and some turkey italian sausages (20 points total). Not exactly the most impressively low-point meal, but my husband's grandmother is in the hospital and they'll appreciate this.
3 pounds russet potatoes - 12 pt.
2 cups all-purpose flour - 18 pt.
1 egg, extra large - 2 pt.
1 pinch salt - 0 pt.
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water.
32 points total. I'll serve with 1-point tomato sauce and some turkey italian sausages (20 points total). Not exactly the most impressively low-point meal, but my husband's grandmother is in the hospital and they'll appreciate this.
Sunday, March 26, 2006
3.26.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Leftover chinese: 5.5 pt.
Veggie burger with cheese: 7 pt.
Cheddar Cornbread with Pepitas: 5.5 pt.
Butternut Squash Chili from the freezer: 5 pt.
24 points.
Coffee/w: 1 pt.
Leftover chinese: 5.5 pt.
Veggie burger with cheese: 7 pt.
Cheddar Cornbread with Pepitas: 5.5 pt.
Butternut Squash Chili from the freezer: 5 pt.
24 points.
Point Count: Cheddar Corn Bread with Pepitas
Modified from Cooking Light, March 2006.
1/2 cup low fat cheddar: 4 pt.
1/4 cup 1% milk: .5 pt.
1 10-oz. package frozen creamed corn, thawed: 5 pt.
8 oz. cornmeal: 8 pt.
1/2 tsp. baking soda: 0 pt.
1/2 tsp. baking powder: 0 pt.
1 small can green chiles: 0 pt.
1/4 cup unsalted pumpkinseed kernels: 4 pt.
Cooking spray: 0 pt.
Preheat oven to 400 degrees F.
Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
21.5 points total, so about 5.5 points each for each of four servings.
1/2 cup low fat cheddar: 4 pt.
1/4 cup 1% milk: .5 pt.
1 10-oz. package frozen creamed corn, thawed: 5 pt.
8 oz. cornmeal: 8 pt.
1/2 tsp. baking soda: 0 pt.
1/2 tsp. baking powder: 0 pt.
1 small can green chiles: 0 pt.
1/4 cup unsalted pumpkinseed kernels: 4 pt.
Cooking spray: 0 pt.
Preheat oven to 400 degrees F.
Combine first five ingredients in a large bowl, stirring until dry ingredients are moistened. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle top of batter with pumpkinseeds.
Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
21.5 points total, so about 5.5 points each for each of four servings.
Saturday, March 25, 2006
3.25.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
2 eggs on toast with avocado: 10 pt.
Soy latte: 2 pt.
Scone: 3 pt.
Rice: 2 pt.
Hot & sour soup: 2 pt.
Scallops in garlic sauce: 3.5 pt.
Cheapo white wine: 5 pt.
28.5 points total.
Coffee/w: 1 pt.
2 eggs on toast with avocado: 10 pt.
Soy latte: 2 pt.
Scone: 3 pt.
Rice: 2 pt.
Hot & sour soup: 2 pt.
Scallops in garlic sauce: 3.5 pt.
Cheapo white wine: 5 pt.
28.5 points total.
Friday, March 24, 2006
3.24.06
What I'm doing...24 points total
Coffee/w: 1 pt.
Fat free scone: 3 pt.
Veggie burger w/cheese: 6 pt.
Tomato juice: 1 pt.
Ariel's Mac & cheese: 6 pt.
Pizza: 10 pt.
Fat Tire: 12 pt.
38 points total.
Coffee/w: 1 pt.
Fat free scone: 3 pt.
Veggie burger w/cheese: 6 pt.
Tomato juice: 1 pt.
Ariel's Mac & cheese: 6 pt.
Pizza: 10 pt.
Fat Tire: 12 pt.
38 points total.
Thursday, March 23, 2006
3.23.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Scone: 5 pt.
Salad bar: 8 pt.
Rice krispie: 3 pt.
Leftover asparagus: 1 pt.
Spicy Shrimp Soup: 3 pt.
1/4 cup rice: 1 pt.
Fat-free banana-oat scone: 3 pt.
25 pt. total
Spicy shrimp soup and rice. Yum!
Coffee/w: 1 pt.
Scone: 5 pt.
Salad bar: 8 pt.
Rice krispie: 3 pt.
Leftover asparagus: 1 pt.
Spicy Shrimp Soup: 3 pt.
1/4 cup rice: 1 pt.
Fat-free banana-oat scone: 3 pt.
25 pt. total
Spicy shrimp soup and rice. Yum!
Point Count: Spiced Shrimp Soup
From epicurious.com.
1 pound (about 26) medium shrimp (preferably with heads) - 8 pt.
4 stalks fresh lemongrass, outer leaves discarded and root ends - 0 pt.
trimmed
6 cups water - 0 pt.
1/4 cup finely chopped well-washed coriander roots and/or stems - 0 pt.
1/2 teaspoon salt, or to taste - 0 pt.
1/2 teaspoon freshly ground black pepper - 0 pt.
a 1-inch cube peeled fresh gingerroot, cut into fine julienne strips - 0 pt.
1/4 cup Asian fish sauce (preferably naam pla) - 1 pt.
1/4 cup fresh lime juice - 0 pt.
1 small fresh red or green Thai chili or serrano chili, or to taste, seeded and sliced very thin (wear rubber gloves) - 0 pt.
fresh coriander leaves, thinly sliced kaffir lime leaves, and small fresh red Thai chilies for garnish if desired
Rinse shrimp well and shell, reserving shell and heads (ew, no heads here. Just shells).
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
Makes about 6 cups; 9 points total.
We don't have any lemongrass, so I'm going to use Thai curry paste and a tiny bit of lemon zest to fake it. That will add a couple of points, so I'm going to say 12 points for the whole thing. Will also add some fresh basil. Not bad still.
1 pound (about 26) medium shrimp (preferably with heads) - 8 pt.
4 stalks fresh lemongrass, outer leaves discarded and root ends - 0 pt.
trimmed
6 cups water - 0 pt.
1/4 cup finely chopped well-washed coriander roots and/or stems - 0 pt.
1/2 teaspoon salt, or to taste - 0 pt.
1/2 teaspoon freshly ground black pepper - 0 pt.
a 1-inch cube peeled fresh gingerroot, cut into fine julienne strips - 0 pt.
1/4 cup Asian fish sauce (preferably naam pla) - 1 pt.
1/4 cup fresh lime juice - 0 pt.
1 small fresh red or green Thai chili or serrano chili, or to taste, seeded and sliced very thin (wear rubber gloves) - 0 pt.
fresh coriander leaves, thinly sliced kaffir lime leaves, and small fresh red Thai chilies for garnish if desired
Rinse shrimp well and shell, reserving shell and heads (ew, no heads here. Just shells).
Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
Makes about 6 cups; 9 points total.
We don't have any lemongrass, so I'm going to use Thai curry paste and a tiny bit of lemon zest to fake it. That will add a couple of points, so I'm going to say 12 points for the whole thing. Will also add some fresh basil. Not bad still.
Wednesday, March 22, 2006
Weigh in and 3.22.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
2 cookies: 6 pt.
Netties: 12 pt.
Tofu noodle thing: 5 pt.
Roasted asparagus: 2 pt.
SF pudding: 1 pt.
27 points total.
Tofu noodle thing: 2 packages tofu shirataki (1 pt.), 1 bag frozen veggies (2 pt.), 1 TB evoo (3 pt.), 1 packages Morningstar Chick'n strips (8 pt.), salt, pepper, cracked red pepper, basil, garlic. 15 points total. Not bad but not great, and it took all of 10 minutes to prepare so I'll probably make it again out of laziness.
Ugh. So although I am still tracking, I'm clearly not on plan. I haven't been getting in my fruits or veg, I had cookies for breakfast because I didn't think ahead, I haven't worked out (besides shoveling) in 5 days. I feel like the motivation fairy has left me.
I am up .8 - so I have yet to gain a pound in a week. This is very odd. But my leader was very helpful, and gave me lots of hints.
Coffee/w: 1 pt.
2 cookies: 6 pt.
Netties: 12 pt.
Tofu noodle thing: 5 pt.
Roasted asparagus: 2 pt.
SF pudding: 1 pt.
27 points total.
Tofu noodle thing: 2 packages tofu shirataki (1 pt.), 1 bag frozen veggies (2 pt.), 1 TB evoo (3 pt.), 1 packages Morningstar Chick'n strips (8 pt.), salt, pepper, cracked red pepper, basil, garlic. 15 points total. Not bad but not great, and it took all of 10 minutes to prepare so I'll probably make it again out of laziness.
Ugh. So although I am still tracking, I'm clearly not on plan. I haven't been getting in my fruits or veg, I had cookies for breakfast because I didn't think ahead, I haven't worked out (besides shoveling) in 5 days. I feel like the motivation fairy has left me.
I am up .8 - so I have yet to gain a pound in a week. This is very odd. But my leader was very helpful, and gave me lots of hints.
Tuesday, March 21, 2006
3.21.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Leftover fritatta: 4 pt.
2 krab wraps: 6 pt.
94% FF popcorn: 3 pt.
Spicy black bean chili: 7.5 pt.
1 TB peanut butter: 2 pt.
24.5 points total.
I wonder if the switch to the ring is making this peanut butter craving happen? oy.
Coffee/w: 1 pt.
Leftover fritatta: 4 pt.
2 krab wraps: 6 pt.
94% FF popcorn: 3 pt.
Spicy black bean chili: 7.5 pt.
1 TB peanut butter: 2 pt.
24.5 points total.
I wonder if the switch to the ring is making this peanut butter craving happen? oy.
Point Count: Spicy Black Bean Chili
Slightly modified from "Fresh From the Vegetarial Slow Cooker", by Robin Robertson
1 large yellow onion, chopped - 0 pt.
1 red bell pepper, seeded & chopped - 0 pt.
2 cloves garlic, minced - 0 pt.
2 TB chili powder, or more to taste - 0 pt.
1 28-oz. can crushed tomatoes - 0 pt.
2 cans black beans - 6 pt.
1 cup stock - 0 pt.
1 4-oz. can diced green chiles, drained - 0 pt.
Salt & pepper
Toss in a slow cooker and cook on Low for 6 to 8 hours. Garnish with avocado or sour cream.
As is, 6 points total. We will garnish with some avocado (yum) and grape tomatoes, and probably serve over rice.
So as we'll eat it, per serving:
1.5 points for chili
2 points for 1/2 cup of rice
4 points for 1/2 an avocado, chopped
7.5 points per serving.
1 large yellow onion, chopped - 0 pt.
1 red bell pepper, seeded & chopped - 0 pt.
2 cloves garlic, minced - 0 pt.
2 TB chili powder, or more to taste - 0 pt.
1 28-oz. can crushed tomatoes - 0 pt.
2 cans black beans - 6 pt.
1 cup stock - 0 pt.
1 4-oz. can diced green chiles, drained - 0 pt.
Salt & pepper
Toss in a slow cooker and cook on Low for 6 to 8 hours. Garnish with avocado or sour cream.
As is, 6 points total. We will garnish with some avocado (yum) and grape tomatoes, and probably serve over rice.
So as we'll eat it, per serving:
1.5 points for chili
2 points for 1/2 cup of rice
4 points for 1/2 an avocado, chopped
7.5 points per serving.
Monday, March 20, 2006
3.20.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
1 T PB: 2 pt.
Turkey sandwich: 5 pt.
Veg/w: 3 pt.
Fritatta: 7.5 pt.
PB on wheat toast: 3 pt.
SF pudding: 1 pt.
23 points total.
Fritatta: 1 cup leftover sweet potatoes (4 pt.), 2 cups frozen corn (4 pt.), 3 egg whites (0 pt.), 4 eggs (8 pt.), 1 TB evoo (3 pt), 3 oz. LF cheddar (3 pt.), onion, garlic, and seasonings. 22 points total, so 7.5 points for each 1/3rd.
Coffee/w: 1 pt.
1 T PB: 2 pt.
Turkey sandwich: 5 pt.
Veg/w: 3 pt.
Fritatta: 7.5 pt.
PB on wheat toast: 3 pt.
SF pudding: 1 pt.
23 points total.
Fritatta: 1 cup leftover sweet potatoes (4 pt.), 2 cups frozen corn (4 pt.), 3 egg whites (0 pt.), 4 eggs (8 pt.), 1 TB evoo (3 pt), 3 oz. LF cheddar (3 pt.), onion, garlic, and seasonings. 22 points total, so 7.5 points for each 1/3rd.
Sunday, March 19, 2006
3.19.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Leftover potatoes: 6 pt.
Pie: 7 pt.
Ariel's Mac & Cheese: 7 pt.
Leftover dressing: 3 pt.
1/2 a turkey sandwich: 3 pt.
27 points total.
Coffee/w: 1 pt.
Leftover potatoes: 6 pt.
Pie: 7 pt.
Ariel's Mac & Cheese: 7 pt.
Leftover dressing: 3 pt.
1/2 a turkey sandwich: 3 pt.
27 points total.
Saturday, March 18, 2006
3.18.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Turkey sandwich: 4 pt.
Turkey: 4 pt.
Green bean casserole, with FF soup: 1 pt.
Dressing: 3 pt.
Roasted sweet potatoes: 2 pt.
Mashed potatoes: 3 pt.
Glazed carrots: 1 pt.
Wine: 10 pt.
31 points total.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Turkey sandwich: 4 pt.
Turkey: 4 pt.
Green bean casserole, with FF soup: 1 pt.
Dressing: 3 pt.
Roasted sweet potatoes: 2 pt.
Mashed potatoes: 3 pt.
Glazed carrots: 1 pt.
Wine: 10 pt.
31 points total.
Friday, March 17, 2006
3.17.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Leftover pot pie: 8 pt.
Burger: 10 pt.
Boulevard wheat: 3 pt.
2 beers at Upstream: 6 pt.
Sushi: 7 pt.
Wine: 5 pt.
40 points.
Happy St. Patrick's Day!
Coffee/w: 1 pt.
Leftover pot pie: 8 pt.
Burger: 10 pt.
Boulevard wheat: 3 pt.
2 beers at Upstream: 6 pt.
Sushi: 7 pt.
Wine: 5 pt.
40 points.
Happy St. Patrick's Day!
Point Count: Thanksgiving in March
Roast Turkey:
14 lbs, rubbed with herbs & basted with stock - 50 points (this is a guess, but about as good as I can do.)
4 points per serving for 15 servings.
Green Bean Casserole:
2 9-oz bags of frozen green beans - 4 pt.
2 cans FF cream of mushroom soup - 5 pt.
1 cup 1% milk - 2 pt.
1/2 cup french fried onion things - 4 pt.
1 point per serving for 15 servings.
Dressing:
4.5 diced rolls: 15 pt.
Mushrooms: 0 pt.
Onions: 0 pt.
Celery: 0 pt.
Parsley: 0 pt.
FF stock: 0 pt.
2 TB EVOO: 6 pt.
1.5 points per serving for 15 servings.
Roasted sweet potatoes:
6 sweet potatoes: 18 pt.
3 TB evoo: 9 pt.
Spices: 0 pt.
2 points per serving for 15 servings.
Mashed potatoes:
10 potatoes: 30 pt.
1 cup 1% milk: 2 pt.
4 TB butter: 12 pt.
3 points per serving for 15 servings.
Glazed baby carrots:
2 lbs. baby carrots: 6 pt.
1/2 cup maple syrup: 8 pt.
1 point per serving for 15 servings.
Am I making all this stuff wrong? This doesn't seem that point-unfriendly. We shall see tomorrow I suppose.
14 lbs, rubbed with herbs & basted with stock - 50 points (this is a guess, but about as good as I can do.)
4 points per serving for 15 servings.
Green Bean Casserole:
2 9-oz bags of frozen green beans - 4 pt.
2 cans FF cream of mushroom soup - 5 pt.
1 cup 1% milk - 2 pt.
1/2 cup french fried onion things - 4 pt.
1 point per serving for 15 servings.
Dressing:
4.5 diced rolls: 15 pt.
Mushrooms: 0 pt.
Onions: 0 pt.
Celery: 0 pt.
Parsley: 0 pt.
FF stock: 0 pt.
2 TB EVOO: 6 pt.
1.5 points per serving for 15 servings.
Roasted sweet potatoes:
6 sweet potatoes: 18 pt.
3 TB evoo: 9 pt.
Spices: 0 pt.
2 points per serving for 15 servings.
Mashed potatoes:
10 potatoes: 30 pt.
1 cup 1% milk: 2 pt.
4 TB butter: 12 pt.
3 points per serving for 15 servings.
Glazed baby carrots:
2 lbs. baby carrots: 6 pt.
1/2 cup maple syrup: 8 pt.
1 point per serving for 15 servings.
Am I making all this stuff wrong? This doesn't seem that point-unfriendly. We shall see tomorrow I suppose.
Thursday, March 16, 2006
3.16.06
What I'm doing...
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Turkey sandwich: 4 pt.
SF pudding: 1 pt.
Veg/w: 3 pt.
Pot pie: 8 pt.
Guinness: 9 pt.
29 points total.
Sandwich: 2 slices bread, 1 pt turkey, 1 pt cheese, baby spinach, FF mayo, and mustard. Yum.
Lazy person pot pie: 1 lb. package chicken thighs (15), 1 can FF cream of X soup (2.5), 1 cup chicken stock, onions, garlic, spices, carrots, celery, 4 small red potatoes (4), 1 package biscuits in a tube (10). Cook everything in crock pot until chicken is falling apart & carrots/potatoes are tender. Pour into an oven-safe containter, and put biscuits on top. Bake about 30 minutes. 31.5 points total, so about 8 points each for 4 servings.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Turkey sandwich: 4 pt.
SF pudding: 1 pt.
Veg/w: 3 pt.
Pot pie: 8 pt.
Guinness: 9 pt.
29 points total.
Sandwich: 2 slices bread, 1 pt turkey, 1 pt cheese, baby spinach, FF mayo, and mustard. Yum.
Lazy person pot pie: 1 lb. package chicken thighs (15), 1 can FF cream of X soup (2.5), 1 cup chicken stock, onions, garlic, spices, carrots, celery, 4 small red potatoes (4), 1 package biscuits in a tube (10). Cook everything in crock pot until chicken is falling apart & carrots/potatoes are tender. Pour into an oven-safe containter, and put biscuits on top. Bake about 30 minutes. 31.5 points total, so about 8 points each for 4 servings.
Wednesday, March 15, 2006
Weigh in and 3.15.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Turkey sandwich: 5 pt.
Diet pepsi: 0 pt.
Soy latte: 2 pt.
Veg/w: 3 pt.
Leftover moroccan stew: 5.5 pt.
Tazo African Red Bush tea: 0 pt.
More oatmeal: 2 pt.
20.5 pt.
Sandwich: 2 slices wheat bread, 2 pts of cheese, 1 pt of turkey, ff mayo, mustard, and lettuce. Yum.
I am up .6... sigh. This puts me at down 9.8 since January 11 - lame. I need to start measuring better, I think - making sure my point counts are accurate by portion, not just by the dish.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Turkey sandwich: 5 pt.
Diet pepsi: 0 pt.
Soy latte: 2 pt.
Veg/w: 3 pt.
Leftover moroccan stew: 5.5 pt.
Tazo African Red Bush tea: 0 pt.
More oatmeal: 2 pt.
20.5 pt.
Sandwich: 2 slices wheat bread, 2 pts of cheese, 1 pt of turkey, ff mayo, mustard, and lettuce. Yum.
I am up .6... sigh. This puts me at down 9.8 since January 11 - lame. I need to start measuring better, I think - making sure my point counts are accurate by portion, not just by the dish.
Tuesday, March 14, 2006
3.14.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Salad bar: 8 pt.
1/2 rice krispie treat: 2 pt. (food companion lists one as 2 points, but these are giant so I figure my half of the one I split with J this afternoon is probably about right.)
SF Jello: 0 pt.
Salsa chicken: 4 pt.
1 oz low fat cheddar: 2 pt.
2x FF tortillas: 2 pt.
1 TB peanut butter: 2 pt.
Total 23 pt.
I don't know why I am having such PB cravings lately.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Salad bar: 8 pt.
1/2 rice krispie treat: 2 pt. (food companion lists one as 2 points, but these are giant so I figure my half of the one I split with J this afternoon is probably about right.)
SF Jello: 0 pt.
Salsa chicken: 4 pt.
1 oz low fat cheddar: 2 pt.
2x FF tortillas: 2 pt.
1 TB peanut butter: 2 pt.
Total 23 pt.
I don't know why I am having such PB cravings lately.
Monday, March 13, 2006
Point Count: Fat Free Banana Oat Scones
FF Banana Oat Scones
1 cup white flour - 9 pt.
1 cup whole wheat flour - 8 pt.
2 cups oatmeal - 10 pt.
1/4 cup Splenda - 0 pt.
1 1/4 teaspoons baking powder - 0 pt.
1/4 teaspoon salt - 0 pt.
2 very ripe bananas - 4 pt.
1 cup 1% buttermilk - 2 pt.
Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a
processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and
milk (slowly) until a soft dough is formed (may need more or less
milk).
Kneed lightly on a floured surface. (Note: the dough should be soft,
but not sticking to your hands like crazy. You've added too much milk,
kneed in more flour until you can handle the stuff reasonably.)
Divide dough into three equal portions. Form each into a ball and
flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four
wedges and put on a cookie sheet. (You can make them bigger, or cook
without cutting into wedges, but you may have to adjust the cooking
time. Also use a coating of flour on the bottom of each scone in order
to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes; 33 points total, so just under 3 points for each of 12 wedges.
1 cup white flour - 9 pt.
1 cup whole wheat flour - 8 pt.
2 cups oatmeal - 10 pt.
1/4 cup Splenda - 0 pt.
1 1/4 teaspoons baking powder - 0 pt.
1/4 teaspoon salt - 0 pt.
2 very ripe bananas - 4 pt.
1 cup 1% buttermilk - 2 pt.
Preheat oven to 375 degrees.
Process one cup of oatmeal in food processor until it resembles flour
(maybe just substitute flour or use oatbran if you don't have a
processor).
Add flour, salt, baking powder, and sugar and process to mix.
Process in bananas. (or just add the bananas mashed and mix in real good).
Put in mixing bowl and by hand, mix in rest of oatmeal (one cup) and
milk (slowly) until a soft dough is formed (may need more or less
milk).
Kneed lightly on a floured surface. (Note: the dough should be soft,
but not sticking to your hands like crazy. You've added too much milk,
kneed in more flour until you can handle the stuff reasonably.)
Divide dough into three equal portions. Form each into a ball and
flatten to about 1/2 to 3/4 inch thick. Cut twice crosswise into four
wedges and put on a cookie sheet. (You can make them bigger, or cook
without cutting into wedges, but you may have to adjust the cooking
time. Also use a coating of flour on the bottom of each scone in order
to keep them from sticking to the pan)
Cook in preheated 375 degree oven for 28 minutes; 33 points total, so just under 3 points for each of 12 wedges.
3.13.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Krab stick sandwich: 6 pt.
Pickles: 0 pt.
Diet pepsi: 0 pt.
Veg/w: 3 pt.
SF jello: 0 pt.
4oz salmon fillet: 3 pt.
Braised potatoes & fennel: 4 pt.
Roast brussel sprouts: 1.5 pt.
Peanut butter: 4 pt.
1/2 a fat free scone: 1.5
26 points total.
Sandwich includes 3.5 sticks of krab (4 pt.), 2 slices toasted whole wheat bread (2 pt.), lettuce, tomatoes, and FF mayo. I make them open-faced, so 2 sandwiches for 6 points, and lots of veggies!
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Krab stick sandwich: 6 pt.
Pickles: 0 pt.
Diet pepsi: 0 pt.
Veg/w: 3 pt.
SF jello: 0 pt.
4oz salmon fillet: 3 pt.
Braised potatoes & fennel: 4 pt.
Roast brussel sprouts: 1.5 pt.
Peanut butter: 4 pt.
1/2 a fat free scone: 1.5
26 points total.
Sandwich includes 3.5 sticks of krab (4 pt.), 2 slices toasted whole wheat bread (2 pt.), lettuce, tomatoes, and FF mayo. I make them open-faced, so 2 sandwiches for 6 points, and lots of veggies!
Sunday, March 12, 2006
3.12.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Egg sammiches: 7 pt.
Veg/w: 3 pt.
Baked beans: 6 pt.
Roasted new potatotes: 4 pt.
2 glasses wine (Sopranos premiere): 3 pt.
24 pt total.
Coffee/w: 1 pt.
Egg sammiches: 7 pt.
Veg/w: 3 pt.
Baked beans: 6 pt.
Roasted new potatotes: 4 pt.
2 glasses wine (Sopranos premiere): 3 pt.
24 pt total.
Point Count: Crock Pot Baked Beans
Today it's cold and yucky, so we wanted comfort food. This is a conglomeration of a whole bunch of recipes.
6 slices turkey bacon, diced finely - 6 pt.
2 cans great northern beans - 6 pt.
1 can pinto beans - 3 pt.
1 small can tomato paste - 0 pt.
1/4 cup maple syrup - 4 pt.
1/4 cup splenda - 0 pt.
1 clove chopped garlic - 0 pt.
dry mustard powder
thyme
red pepper flakes
salt
pepper
Cook on low 6 to 8 hours.
19 points total, so about 5 points each for 4 servings.
6 slices turkey bacon, diced finely - 6 pt.
2 cans great northern beans - 6 pt.
1 can pinto beans - 3 pt.
1 small can tomato paste - 0 pt.
1/4 cup maple syrup - 4 pt.
1/4 cup splenda - 0 pt.
1 clove chopped garlic - 0 pt.
dry mustard powder
thyme
red pepper flakes
salt
pepper
Cook on low 6 to 8 hours.
19 points total, so about 5 points each for 4 servings.
Point Count: Baked berry oatmeal
Baked berry oatmeal, modified from a recipe found on the boards at healthdiscovery.net:
2 cups quick cooking oats - 4 pt.
1 1/2 teaspoons baking powder - 0 pt.
1/2 teaspoon salt - 0 pt.
1/2 cup splenda - 1 pt.
2 teaspoons total of cinnamon, nutmeg and cloves - 0 pt.
1 cup 1% low-fat milk - 2 pt.
1 teaspoon vanilla - 0 pt.
2 egg whites - .5 pt.
1 teaspoon lemon zest -- (1 to 2) - 0 pt.
1/2 cup finely chopped apple - .5 pt.
3 cups frozen berries, thawed and drained - 3 pt.
Preheat oven to 350 degrees.
Combine wet ingredients, add to dry ingredients.
Bake in sprayed 8" square pan for 35-45 minutes.
Cut into 6 squares.
Total 11 points; approx 2 points/serving.
2 cups quick cooking oats - 4 pt.
1 1/2 teaspoons baking powder - 0 pt.
1/2 teaspoon salt - 0 pt.
1/2 cup splenda - 1 pt.
2 teaspoons total of cinnamon, nutmeg and cloves - 0 pt.
1 cup 1% low-fat milk - 2 pt.
1 teaspoon vanilla - 0 pt.
2 egg whites - .5 pt.
1 teaspoon lemon zest -- (1 to 2) - 0 pt.
1/2 cup finely chopped apple - .5 pt.
3 cups frozen berries, thawed and drained - 3 pt.
Preheat oven to 350 degrees.
Combine wet ingredients, add to dry ingredients.
Bake in sprayed 8" square pan for 35-45 minutes.
Cut into 6 squares.
Total 11 points; approx 2 points/serving.
Saturday, March 11, 2006
3.11.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
2 eggs on toast w/FF cheese: 7 pt.
PB & honey sandwich: 5 pt.
Lunch @ baby shower: 15 pt.
Dinner @ Kona Grill: 15 pt.
42 points total. Eesh. Thank god for flex.
Coffee/w: 1 pt.
2 eggs on toast w/FF cheese: 7 pt.
PB & honey sandwich: 5 pt.
Lunch @ baby shower: 15 pt.
Dinner @ Kona Grill: 15 pt.
42 points total. Eesh. Thank god for flex.
Friday, March 10, 2006
3.10.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover cauliflower soup: 6 pt.
Veg/w: 3 pt.
Spinach salad w/dressing: 2 pt.
PB on wheat toast: 3 pt.
Moroccan vegetable stew: 5.5 pt.
3 miller lights: 6 pt.
29.5 points total.
WHY am I so munchy today? Gah.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover cauliflower soup: 6 pt.
Veg/w: 3 pt.
Spinach salad w/dressing: 2 pt.
PB on wheat toast: 3 pt.
Moroccan vegetable stew: 5.5 pt.
3 miller lights: 6 pt.
29.5 points total.
WHY am I so munchy today? Gah.
Point Count: Barley and Corn Salad
Modified from a recipe on epicurious.com.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
2 cups vegetable or chicken stock - 0 pt.
1 tablespoon water - 0 pt.
3/4 teaspoon salt - 0 pt.
1 cup barley - 12 pt.
2 cups corn (from about 4 ears) - 4 pt.
1 TB olive oil - 3 pt.
1 clove garlic, roughly chopped - 0 pt.
1/3 cup chopped fresh basil - 0 pt.
3 tablespoons chopped fresh chives - 0 pt.
1 1/2 tablespoons red-wine vinegar - 0 pt.
1/4 teaspoon Splenda - 0 pt.
1/4 teaspoon black pepper - 0 pt.
Bring stock with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, garlic, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add dressing, tossing to combine.
Makes 4 to 6 side-dish servings; 19 points total, so 3 points if you get 6 servings, or 4.5 points if you get 4.
BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING
2 cups vegetable or chicken stock - 0 pt.
1 tablespoon water - 0 pt.
3/4 teaspoon salt - 0 pt.
1 cup barley - 12 pt.
2 cups corn (from about 4 ears) - 4 pt.
1 TB olive oil - 3 pt.
1 clove garlic, roughly chopped - 0 pt.
1/3 cup chopped fresh basil - 0 pt.
3 tablespoons chopped fresh chives - 0 pt.
1 1/2 tablespoons red-wine vinegar - 0 pt.
1/4 teaspoon Splenda - 0 pt.
1/4 teaspoon black pepper - 0 pt.
Bring stock with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, garlic, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add dressing, tossing to combine.
Makes 4 to 6 side-dish servings; 19 points total, so 3 points if you get 6 servings, or 4.5 points if you get 4.
Point Count: Moroccan Vegetable Stew
Modified from this recipe.
Ingredients:
1 tablespoon olive oil - 3 pt.
2 medium carrots, cut into 1/4-inch-thick slices - 0 pt.
1 medium butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes - 8 pt.
1 medium onion, chopped - 0 pt.
1 15 ounce can garbanzo beans, rinsed and drained - 4 pt.
6 roughly chopped roma tomatoes - 0 pt.
1/2 teaspoon each ground cinnamon, cumin, curry powder, and turmeric - 0 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon red pepper flakes - 0 pt.
1 cup quinoa - 12 pt.
2.5 cups vegetable or chicken broth, divided - 0 pt.
2 tablespoons chopped fresh cilantro or parsley - 0 pt.
Directions:
1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, tomatoes, spices, salt, crushed red pepper, and 1 1/2 cups stock; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare quinoa as label directs, but use broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over quinoa to serve.
Work time: 15 minutes Total time: 55 minutes
4 servings; 27 points total, so just shy of 7 points/serving. Will post about flavors later - this is very similar to a dish I got in a restaurant ages ago and sounds really good to me.
Ingredients:
1 tablespoon olive oil - 3 pt.
2 medium carrots, cut into 1/4-inch-thick slices - 0 pt.
1 medium butternut squash (about 1 3/4 pounds) peeled and cut into 1-inch cubes - 8 pt.
1 medium onion, chopped - 0 pt.
1 15 ounce can garbanzo beans, rinsed and drained - 4 pt.
6 roughly chopped roma tomatoes - 0 pt.
1/2 teaspoon each ground cinnamon, cumin, curry powder, and turmeric - 0 pt.
1/2 teaspoon salt - 0 pt.
1/4 teaspoon red pepper flakes - 0 pt.
1 cup quinoa - 12 pt.
2.5 cups vegetable or chicken broth, divided - 0 pt.
2 tablespoons chopped fresh cilantro or parsley - 0 pt.
Directions:
1. In nonstick 12-inch skillet heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
2. Stir in garbanzo beans, tomatoes, spices, salt, crushed red pepper, and 1 1/2 cups stock; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
3. Meanwhile, prepare quinoa as label directs, but use broth in place of the water called for on the label.
4. Stir cilantro into stew. Spoon stew over quinoa to serve.
Work time: 15 minutes Total time: 55 minutes
4 servings; 27 points total, so just shy of 7 points/serving. Will post about flavors later - this is very similar to a dish I got in a restaurant ages ago and sounds really good to me.
Thursday, March 09, 2006
3.9.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Spinach salad w/cheese & dressing: 4 pt.
Wheat toast w/cream cheese & tomatoes: 3 pt.
Leftover soup from yesterday: 4 pt.
Whole wheat pasta with eggplant: 8.5 pt.
23.5 points.
Some pictures of the pasta, which was REALLY good:
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Spinach salad w/cheese & dressing: 4 pt.
Wheat toast w/cream cheese & tomatoes: 3 pt.
Leftover soup from yesterday: 4 pt.
Whole wheat pasta with eggplant: 8.5 pt.
23.5 points.
Some pictures of the pasta, which was REALLY good:
Time to set some goals.
Ok, I think I've figured out this WW thing. Time to figure out where I want to take it.
I can lose approximately 5 lbs a month without killing myself. Since the goal here is to be hot, not dead, I'll stick with that and any extra is just gravy.
As of yesterday's weigh in, I'm at 192.4. WW says my goal weight can be between 120 and 144 for my age and height. I'm going to set my goal at 142 just to be even on the 5 lbs. thing from this point. Every four weeks from yesterday's weigh in, I'm hoping for another 5 lbs.
Start point: 3.8.06 192.4
4.5.06 187.4
5.2.06 182.4
5.30.06 177.4
6.22.06 172.4
7.19.06 167.4
8.16.06 162.4
9.13.06 157.4
10.11.06 152.4
11.8.06 147.4
12.6.06 142.4 Goooooooooooooooal!
So there we are. One month at a time and you can lose 50 lbs, eh? See you in December, 50 lbs lighter. :D
I can lose approximately 5 lbs a month without killing myself. Since the goal here is to be hot, not dead, I'll stick with that and any extra is just gravy.
As of yesterday's weigh in, I'm at 192.4. WW says my goal weight can be between 120 and 144 for my age and height. I'm going to set my goal at 142 just to be even on the 5 lbs. thing from this point. Every four weeks from yesterday's weigh in, I'm hoping for another 5 lbs.
Start point: 3.8.06 192.4
4.5.06 187.4
5.2.06 182.4
5.30.06 177.4
6.22.06 172.4
7.19.06 167.4
8.16.06 162.4
9.13.06 157.4
10.11.06 152.4
11.8.06 147.4
12.6.06 142.4 Goooooooooooooooal!
So there we are. One month at a time and you can lose 50 lbs, eh? See you in December, 50 lbs lighter. :D
Wednesday, March 08, 2006
Weigh in and 3.8.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Netties: 10 pt.
Soy latte: 2 pt.
Ribollita with herb pesto: 4 pt.
2 glasses of red wine, during finale of Runway: 3 pt.
23 points total.
So I am up .4 - but I'm still down 10.4 pounds total since starting WW. In my defense I wore jeans to weigh in, so my leader said I will probably make up for it next week. I'm not upset about it, honestly... I ate a lot this weekend and didn't track very well. But now I am back on plan and I am GOING TO KICK ASS!
202.8/192.4/140
Look how pretty our soup dinner turned out to be:
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Netties: 10 pt.
Soy latte: 2 pt.
Ribollita with herb pesto: 4 pt.
2 glasses of red wine, during finale of Runway: 3 pt.
23 points total.
So I am up .4 - but I'm still down 10.4 pounds total since starting WW. In my defense I wore jeans to weigh in, so my leader said I will probably make up for it next week. I'm not upset about it, honestly... I ate a lot this weekend and didn't track very well. But now I am back on plan and I am GOING TO KICK ASS!
202.8/192.4/140
Look how pretty our soup dinner turned out to be:
Point Count: Whole Wheat Pasta with Eggplant
Modified from Cooking Light, March 2006 issue.
16 oz whole wheat rotini - 24 pt.
1 TB olive oil - 3 pt.
3 cups cubed eggplant - 0 pt.
1 cup finely chopped onion (about 1 medium) - 0 pt.
3 garlic cloves, minced - 0 pt.
1 tsp salt - 0 pt.
1/2 tsp crushed red pepper - 0 pt.
26 oz. fat free pasta sauce - 1 pt. (I had some in the freezer that was made for polenta pizza. They recommend Muir Glen Organic.)
1/3 cup fresh basil - 0 pt.
1/2 cup part-skim mozzarella - 4 pt.
1/4 cup parmesan cheese - 2 pt.
1. Cook pasta according to package directions; drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce. Bring to a simmer. Reduce heat and cook 3 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with mozzarella and toss gently. Top evenly with the parmesan and serve immediately.
Total 34 points; 8.5 points for each of four servings. We're having this tomorrow night.
I am so in love with Cooking Light magazine.
16 oz whole wheat rotini - 24 pt.
1 TB olive oil - 3 pt.
3 cups cubed eggplant - 0 pt.
1 cup finely chopped onion (about 1 medium) - 0 pt.
3 garlic cloves, minced - 0 pt.
1 tsp salt - 0 pt.
1/2 tsp crushed red pepper - 0 pt.
26 oz. fat free pasta sauce - 1 pt. (I had some in the freezer that was made for polenta pizza. They recommend Muir Glen Organic.)
1/3 cup fresh basil - 0 pt.
1/2 cup part-skim mozzarella - 4 pt.
1/4 cup parmesan cheese - 2 pt.
1. Cook pasta according to package directions; drain well.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; saute 8 minutes or until onion is browned. Stir in garlic; saute 3 minutes. Add salt, pepper, and pasta sauce. Bring to a simmer. Reduce heat and cook 3 minutes. Remove from heat; stir in basil.
3. Toss eggplant mixture with pasta. Sprinkle with mozzarella and toss gently. Top evenly with the parmesan and serve immediately.
Total 34 points; 8.5 points for each of four servings. We're having this tomorrow night.
I am so in love with Cooking Light magazine.
Tuesday, March 07, 2006
3.7.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover pasta: 5 pt.
Veg/w: 3 pt.
Whole wheat toast w/FF cream cheese & grape tomatoes: 2 pt.
Indian califlower & kidney bean stew: 6 pt.
SF Pudding: 1 pt.
Jack & Diet Coke: 2 pt.
23 pt. total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover pasta: 5 pt.
Veg/w: 3 pt.
Whole wheat toast w/FF cream cheese & grape tomatoes: 2 pt.
Indian califlower & kidney bean stew: 6 pt.
SF Pudding: 1 pt.
Jack & Diet Coke: 2 pt.
23 pt. total.
Point Count: Ribollita with Herb Pesto
Modified slightly from "Cooking Light", March 2006
Soup:
1.5 tsp olive oil - 1.5 pt.
2.5 cups chopped red onion - 0 pt.
1/2 cup chopped carrot - 0 pt.
1/2 cup chopped celery - 0 pt.
2 garlic cloves, chopped - 0 pt.
1.75 cups cubed potatoes - 5 pt.
2 tsp chopped fresh sage - 0 pt.
6 cups broth - 0 pt.
6 cups swiss chard or spinach - 0 pt.
1/2 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
1 can pinto beans, drained and rinsed - 3 pt.
Pesto:
1/2 cup basil leaves - 0 pt.
1/4 cup pine nuts - 4 pt.
2 TB chopped flat-leaf parsley - 0 pt.
1 TB olive oil - 3 pt.
1 TB hot water - 0 pt.
1 tsp chopped fresh rosemary leaves - 0 pt.
1/2 tsp thyme leaves - 0 pt.
1/2 tsp fresh lemon juice - 0 pt.
1/4 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
1. To prepare soup, heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; saute 6 minutes or until onion is tender. Add minced garlic, cook one minute. Stir in potato, sage, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard or spinach, and simmer another 10 minutes or until potatoes are tender. Add salt, pepper & pinto beans. Simmer 5 minutes or until hot. Remove from heat & keep warm.
2. To prepare pesto, combine all ingredients in a food processor. Process until smooth, scraping the sides with a spatula.
Total 16.5 points, or just over 4 points for each of 4 servings. I think I'll make this tomorrow!
Soup:
1.5 tsp olive oil - 1.5 pt.
2.5 cups chopped red onion - 0 pt.
1/2 cup chopped carrot - 0 pt.
1/2 cup chopped celery - 0 pt.
2 garlic cloves, chopped - 0 pt.
1.75 cups cubed potatoes - 5 pt.
2 tsp chopped fresh sage - 0 pt.
6 cups broth - 0 pt.
6 cups swiss chard or spinach - 0 pt.
1/2 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
1 can pinto beans, drained and rinsed - 3 pt.
Pesto:
1/2 cup basil leaves - 0 pt.
1/4 cup pine nuts - 4 pt.
2 TB chopped flat-leaf parsley - 0 pt.
1 TB olive oil - 3 pt.
1 TB hot water - 0 pt.
1 tsp chopped fresh rosemary leaves - 0 pt.
1/2 tsp thyme leaves - 0 pt.
1/2 tsp fresh lemon juice - 0 pt.
1/4 tsp salt - 0 pt.
1/4 tsp black pepper - 0 pt.
2 garlic cloves, minced - 0 pt.
1. To prepare soup, heat olive oil in a large pot over medium-high heat. Add onion, carrot, and celery; saute 6 minutes or until onion is tender. Add minced garlic, cook one minute. Stir in potato, sage, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in chard or spinach, and simmer another 10 minutes or until potatoes are tender. Add salt, pepper & pinto beans. Simmer 5 minutes or until hot. Remove from heat & keep warm.
2. To prepare pesto, combine all ingredients in a food processor. Process until smooth, scraping the sides with a spatula.
Total 16.5 points, or just over 4 points for each of 4 servings. I think I'll make this tomorrow!
Point Count: Indian Cauliflower & Kidney Bean Stew
Slightly modified from "Fresh From the Vegetarial Slow Cooker", by Robin Robertson
1 large yellow onion, cut into pieces - 0 pt.
2 garlic cloves, sliced - 0 pt.
2 TB peeled & minced ginger - 0 pt.
1 jalapeno, seeded (optional) - 0 pt.
1 TB olive oil - 3 pt.
1/2 tsp dry mustard - 0 pt.
1/2 tsp ground fennel seeds - 0 pt.
1/2 tsp ground cardamom - 0 pt.
1/2 tsp ground allspice - 0 pt.
1/4 tsp ground cumin - 0 pt.
1/4 tsp turmeric - 0 pt.
1/4 tsp cayenne pepper - 0 pt.
2 large yukon gold potatoes, peeled and diced - 6 pt.
1/2 head cauliflower, cut into small florets - 0 pt.
1 15 oz. can red kidney beans, drained and rinsed - 3.5 pt.
1 14 oz. can diced tomatoes, drained - 0 pt.
2 cups stock - 0 pt.
salt & pepper - 0 pt.
1 cup coconut milk (unsweetened) - 12 pt. (next time I will use low fat, but I want to get rid of what we already have first)
In a food processor, place the onion, garlic, ginger, and jalapeno if using and process until smooth.
Place the oil in the crock pot turned on High. Add the onion puree and spices; stir and cover. Let cook on high for 5 minutes.
Stir the potatoes, cauliflower, beans, tomatoes, and stock into the cooker. Season with salt & pepper, cover, and cook on low for 6 hours.
When the vegetables are tender, add the coconut milk and cook uncovered 10 to 15 minutes to incorporate the flavors.
24.5 points total, so a bit over 6 points each for four servings. Not bad! Will report back on whether this is tasty or not.
1 large yellow onion, cut into pieces - 0 pt.
2 garlic cloves, sliced - 0 pt.
2 TB peeled & minced ginger - 0 pt.
1 jalapeno, seeded (optional) - 0 pt.
1 TB olive oil - 3 pt.
1/2 tsp dry mustard - 0 pt.
1/2 tsp ground fennel seeds - 0 pt.
1/2 tsp ground cardamom - 0 pt.
1/2 tsp ground allspice - 0 pt.
1/4 tsp ground cumin - 0 pt.
1/4 tsp turmeric - 0 pt.
1/4 tsp cayenne pepper - 0 pt.
2 large yukon gold potatoes, peeled and diced - 6 pt.
1/2 head cauliflower, cut into small florets - 0 pt.
1 15 oz. can red kidney beans, drained and rinsed - 3.5 pt.
1 14 oz. can diced tomatoes, drained - 0 pt.
2 cups stock - 0 pt.
salt & pepper - 0 pt.
1 cup coconut milk (unsweetened) - 12 pt. (next time I will use low fat, but I want to get rid of what we already have first)
In a food processor, place the onion, garlic, ginger, and jalapeno if using and process until smooth.
Place the oil in the crock pot turned on High. Add the onion puree and spices; stir and cover. Let cook on high for 5 minutes.
Stir the potatoes, cauliflower, beans, tomatoes, and stock into the cooker. Season with salt & pepper, cover, and cook on low for 6 hours.
When the vegetables are tender, add the coconut milk and cook uncovered 10 to 15 minutes to incorporate the flavors.
24.5 points total, so a bit over 6 points each for four servings. Not bad! Will report back on whether this is tasty or not.
Point Count: Craving Chinese Takeout
Recipes from healthdiscovery.net boards, and the WW "Take-Out Tonight" Cookbook.
Oven-Fried Egg Rolls
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated peeled gingerroot
1/2 teaspoon firmly packed light brown sugar
1/2 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peans, julienned
1 cup bean sprouts
4 7"-square egg roll wrappers
4 teaspoons Asian sesame oil
4 teaspoons hot Chinese mustard (optional)
1. Preheat the oven to 400 degrees F. Spray a nonstick baking
sheet with nonstick cooking spray, or line a baking sheet with
parchment.
2. In a large bowl, combine the soy sauce, ginger, brown sugar and
salt. Add the carrot, bell peppers, snow peas and bean sprouts;
toss to coat.
3. Place the egg rolls on a clean, dry work sruface. Divide the
mixtur evenly among the wrappers; fold in the ends and roll-up
jelly-roll fashion. Brush each spring roll with 1 teaspoon of the oil
and place on the prepared baking sheet. Bake until spring rolls are
crisp on the bottoms, about 7 minutes; turn and bake until crisp all
over, abot 5 minutes. Serve with mustard (if desired).
Makes 4 servings.
Per serving: 178 calories; 5 grams total fat; 1 gram saturanted fat;
3 mgs cholesterol; 749 mgs sodium; 28 grams total carbohydates;
3 grams dietary fiber; 6 grams protien; 47 mgs calcium
Points per serving: 3
Crab Rangoon
Ingredients:
1 (8 ounce) package Fat Free cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
Directions:
1. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
4. The original recipe called for deep frying in oil. I sprayed a cookie sheet with non-fat Pam spray, and preheated the oven to 350 degrees. Once I laid out all the folded wontons, I poured one tablespoon of olive oil into a cup and dipped a spoon in it to wet the back of the spoon. Then, I dabbed the tops of the wontons with the moist spoon just enough to dampen the wontons without greasing them up.
5. Bake them for 20-30 minutes at 350 degrees, or until edges turn brown.
Filling is about 8 points total, and wonton wrappers are about .4 point per wrapper. This recipe makes about 48, so they're less than 1 point each! I will probably count 2 points for three of them.
Chicken Lo Mein
3 boneless skinless chicken breasts
1/2 pound snow peas
1 cup carrots,julienne style
1 1/2 c. cooked spaghetti, break in half before cooking
2 t. cornstarch
1t. sugar
2t. water
1/3 c. chicken broth
1T. Soy Sauce
4 cloves garlic, finely chopped
2t. gingerroot finely chopped
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil 3 - 5 min. Remove from heat and drain. Mix cornstarch,sugar and water. Mix reamining ingred. and stir with cornstarch mixture.
Spray wok or skillet and heat over medium heat. Add Chicken and stir fry about 2 min or until Chicken is white. Stir in broth mixture. add vegetables and pasta cook another 2 min.
4 servings at 3 points each.
General Tsao's Chicken
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields 4 servings at about 1 cup of chicken and sauce and 1/2 cup of rice per serving - 6 points per
Oven-Fried Egg Rolls
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated peeled gingerroot
1/2 teaspoon firmly packed light brown sugar
1/2 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peans, julienned
1 cup bean sprouts
4 7"-square egg roll wrappers
4 teaspoons Asian sesame oil
4 teaspoons hot Chinese mustard (optional)
1. Preheat the oven to 400 degrees F. Spray a nonstick baking
sheet with nonstick cooking spray, or line a baking sheet with
parchment.
2. In a large bowl, combine the soy sauce, ginger, brown sugar and
salt. Add the carrot, bell peppers, snow peas and bean sprouts;
toss to coat.
3. Place the egg rolls on a clean, dry work sruface. Divide the
mixtur evenly among the wrappers; fold in the ends and roll-up
jelly-roll fashion. Brush each spring roll with 1 teaspoon of the oil
and place on the prepared baking sheet. Bake until spring rolls are
crisp on the bottoms, about 7 minutes; turn and bake until crisp all
over, abot 5 minutes. Serve with mustard (if desired).
Makes 4 servings.
Per serving: 178 calories; 5 grams total fat; 1 gram saturanted fat;
3 mgs cholesterol; 749 mgs sodium; 28 grams total carbohydates;
3 grams dietary fiber; 6 grams protien; 47 mgs calcium
Points per serving: 3
Crab Rangoon
Ingredients:
1 (8 ounce) package Fat Free cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers
Directions:
1. In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
3. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
4. The original recipe called for deep frying in oil. I sprayed a cookie sheet with non-fat Pam spray, and preheated the oven to 350 degrees. Once I laid out all the folded wontons, I poured one tablespoon of olive oil into a cup and dipped a spoon in it to wet the back of the spoon. Then, I dabbed the tops of the wontons with the moist spoon just enough to dampen the wontons without greasing them up.
5. Bake them for 20-30 minutes at 350 degrees, or until edges turn brown.
Filling is about 8 points total, and wonton wrappers are about .4 point per wrapper. This recipe makes about 48, so they're less than 1 point each! I will probably count 2 points for three of them.
Chicken Lo Mein
3 boneless skinless chicken breasts
1/2 pound snow peas
1 cup carrots,julienne style
1 1/2 c. cooked spaghetti, break in half before cooking
2 t. cornstarch
1t. sugar
2t. water
1/3 c. chicken broth
1T. Soy Sauce
4 cloves garlic, finely chopped
2t. gingerroot finely chopped
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil 3 - 5 min. Remove from heat and drain. Mix cornstarch,sugar and water. Mix reamining ingred. and stir with cornstarch mixture.
Spray wok or skillet and heat over medium heat. Add Chicken and stir fry about 2 min or until Chicken is white. Stir in broth mixture. add vegetables and pasta cook another 2 min.
4 servings at 3 points each.
General Tsao's Chicken
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless and skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields 4 servings at about 1 cup of chicken and sauce and 1/2 cup of rice per serving - 6 points per
Monday, March 06, 2006
3.6.06
What I'm doing...24 points total.
Coffee/w: 2 pt.
Muffin: 8 pt.
Chicken quesadilla: 6 pt.
Light beer: 2 pt.
Killians: 3 pt.
Ariel's mac & cheese: 6 pt.
27 points total.
Well, I wasn't good this weekend but I wasn't as bad as I could have been. So hopefully the scale won't show a gain - I am hoping to stay even.
Coffee/w: 2 pt.
Muffin: 8 pt.
Chicken quesadilla: 6 pt.
Light beer: 2 pt.
Killians: 3 pt.
Ariel's mac & cheese: 6 pt.
27 points total.
Well, I wasn't good this weekend but I wasn't as bad as I could have been. So hopefully the scale won't show a gain - I am hoping to stay even.
Weekend Summary
Saturday:
Soy latte: 2 pt.
Vietnamese: 10 pt.
Appetizers: 20 pt.
2 vodka cocktails: 6 pt.
Sunday:
Coffee/w FF half & half: 1 pt.
2 light Bisquick pancakes: 4 pt.
Salad & 1/3 mediterranean flatbread pizza: 10 pt.
Sushi: 10 pt.
So I really didn't do too badly until Monday - but I went into the weekend with 25 flex (which I certainly used) and I feel like I was pretty good about making choices. We shall see on Wednesday.
Soy latte: 2 pt.
Vietnamese: 10 pt.
Appetizers: 20 pt.
2 vodka cocktails: 6 pt.
Sunday:
Coffee/w FF half & half: 1 pt.
2 light Bisquick pancakes: 4 pt.
Salad & 1/3 mediterranean flatbread pizza: 10 pt.
Sushi: 10 pt.
So I really didn't do too badly until Monday - but I went into the weekend with 25 flex (which I certainly used) and I feel like I was pretty good about making choices. We shall see on Wednesday.
Friday, March 03, 2006
3.3.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover etouffee: 6 pt.
Veg/w: 3 pt.
McD's Bacon Ranch salad w/grilled chicken: 5 pt.
Low fat dressing: 1 pt.
Total: 19 points.
I am posting this early because I leave to visit my bestest friend for the weekend today at 4 pm. So I will try and post about teh weekend on Monday when I return, but I may just count the weekend as a Flex Points wash, try and be good, and resume journaling on Monday. We shall see.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Leftover etouffee: 6 pt.
Veg/w: 3 pt.
McD's Bacon Ranch salad w/grilled chicken: 5 pt.
Low fat dressing: 1 pt.
Total: 19 points.
I am posting this early because I leave to visit my bestest friend for the weekend today at 4 pm. So I will try and post about teh weekend on Monday when I return, but I may just count the weekend as a Flex Points wash, try and be good, and resume journaling on Monday. We shall see.
Thursday, March 02, 2006
3.2.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Turkey sandwich: 6 pt. (Was out of FF cheese. Sad.)
Grilled chicken sandwich & small fries (entirely not worth it): 15 pt.
3 Blue Moons (totally worth it): 9 pt.
Total 34 points. Bad thursday!
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Turkey sandwich: 6 pt. (Was out of FF cheese. Sad.)
Grilled chicken sandwich & small fries (entirely not worth it): 15 pt.
3 Blue Moons (totally worth it): 9 pt.
Total 34 points. Bad thursday!
Wednesday, March 01, 2006
Weigh in and 3.1.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veg/w: 3 pt.
Wheat toast w/FF cream cheese: 3 pt.
Tempeh etouffee: 6 pt.
3 beers during Project Runway: 9 pt.
25 points total.
Tempeh etouffee was good but not great. I was out of marjoram and parsley though so that may have something to do with it. Definitely a good foundation dish and worth tweaking.
I am down 1.6 pounds, so total of 10.8! Yaaay! I got a sticker. That was sweet. Now, mini-goal is to lose another 5 in March - I want to get a sticker every month.
Coffee/w: 1 pt.
Oatmeal: 3 pt.
Veg/w: 3 pt.
Wheat toast w/FF cream cheese: 3 pt.
Tempeh etouffee: 6 pt.
3 beers during Project Runway: 9 pt.
25 points total.
Tempeh etouffee was good but not great. I was out of marjoram and parsley though so that may have something to do with it. Definitely a good foundation dish and worth tweaking.
I am down 1.6 pounds, so total of 10.8! Yaaay! I got a sticker. That was sweet. Now, mini-goal is to lose another 5 in March - I want to get a sticker every month.
