Week 9

Weight last week: 229
Weight this week: 225.8

Woot! That's all I'm going to say. Cause tonight and tomorrow are not going to be pretty, lol.

Week 8-late late

Sorry, this is way late, but mostly I didn't post because my weight didn't change. No ups, now downs.

Oh! And here's the recipe and picture from the Backed Mac N Cheese with Broccoli we made about three weeks ago.



2 sprays of cooking spray
12 oz of uncooked pasta, gemelli or some other twisted pasta (about 2 1/2 cups)
1/8 tsp of salt, for pasta water cooking
10 oz. broccoli florets (about 2 1/2 cups)
1 tsp butter
1/3 cups bread crumbs
3 Tbsp grated Parmesan cheese
2 1/2 cups fat-free milk
1/3 cup all purpose flour
1/2 cups onions (we didn't put any in here cause frankly I don't like onions, so we kept them out and the recipe was just fine!)
1 cup low-fat shredded cheese, cheddar variety
1 tsp Dijon mustard (we used honey Dijon, much better!)
1 1/2 tsp table salt
1 tsp pepper

Instructions:
1 Pre-heat oven to 375 degrees, coat a shallow 2 quart baking dish with cooking spray
2. Cook pasta in a large pot with freshly salted water. Add broccoli to water three minutes before pasta is done; drain and return to pot
3. Meanwhile, in a large sauce pan, melt butter over medium heat; add bread crumbs and cook, stirring often until golden brown (about two minutes), Remove from heat and transfer crumbs to a small bowl, stir in 1 tsp of Parmesan cheese and set aside.
4. In large saucepan (same one from above, just be sure to wipe it down), whisk together milk and flour until blended (here's where you add the onion); Bring to a boil over medium heat, whisking frequently. Reduce heat to low and simmer til thickened, about 2 minutes.
5. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and remaining two tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss and mix to coat.
6. Transfer to the baking dish. Sprinkle on bread crumbs evenly. Bake until bubbly at edges, about 20-25 minutes. Divide into 8 pieces and serve. Each serving is worth 5 points.

We also added some grilled chicken, just give some protein to the mix. It was simple frozen grilled chickn strips from Target, easy and one serving is only two points, so all in all, this meal was pretty good on the points scale.

It was a hard recipe, especially with a really inferior whisk, but it turned out really awesome. I gave it an 8.5 =)

Week # ___

Last weeks weight: 237
Current week: 235

w00t! 2 lbs down!!! I tried really hard this week too! I was definitely tracking my points as if my life depended on it. Now if it will just carry over to this week. Sheesh.

I didn't post last week because I felt really lame. I didn't gain any, but I didn't lose any. I was stuck and I was really irritated that I was still at the same weight. Because of that set back I made sure this last week to be REALLY good about tracking points and not going over at all. I'm really proud of myself and what I've already accomplished. Since I started weight watchers I've lost a total of 10 lbs!!! It's great too because I can feel and see it in my clothing now. I mean, I'm still in the same size 20 but they are starting to get pretty saggy on me. Soon enough I will need to go and buy some new jeans and pants. I can't say I'm terribly upset by that. =] It makes me really happy to think that I'm only 15 lbs away from the weight that I was when I first started college. Sometimes 15lbs seems like nothing...and then sometimes I think of how long it's taken me to lose these 10 lbs and how I have had some difficulties. However I'm still really encouraged by the thought that no matter how long it has taken me, I've still lost it. So regardless of how long it takes me to get to my ideal weight I just need to be consistent and preserve through it until I get there. =]

Week 8 - Mel

Previous weight: 235 lbs
Current weight: 231-233 lbs

I weighed myself a couple times this morning and got both 231 and 233... so I dunno.  I'm thinking of getting a new scale because mine is being shiesty.  I get weights all over the place it seems.  They're always within a 5lb range so maybe that's just natural body stuff.

Tomorrow is another workout with our trainer but Meg won't be there :(  Last week, we got box with him and in the middle of it he would shout 'NECK!' and we'd have to grab him around the neck and pretend we were kneeing him in the face... yeah.  And he was egging us on.  "Break my nose!"  It was intense, hilarious and awesome.

Week 8

Been two months, and so far it hasn't been that bad.

Last Week's Weight: 228
This Week's Weight: 229

Suck.

Oh well, I haven't worked out since Saturday and I've been going over and right at my points so I'm not too surprised. I AM working out today, even though my energy is kinda low, but I think that just comes with being over-worked and busy. So, time marches on and I'll continue working hard. I'm proud of all that we have accomplished so far, keep it up ladies! :)

Previous weight: 236
Current weight: 237

Up a pound. Disappointed but can't be surprised. I should be happy that I didn't gain more than that considering I didn't track anything this weekend really. Still...I wasn't happy to see even an extra pound on the scale. I know what I need to do though so that's all there is to it.

Week 7

Current Weight: 235lbs

Woot, down to 2lbs so I think that's a pound a week?  I could deal with that since I don't workout ever.  BUT the three of us are going to sweat it out with our trainer again this week.  I'm stoked and already a little bit achy at the thought of it.  That first workout he did with us had me wishing I had a walker to help my jello legs. 

Today, I did the tiniest bit of jogging for a walkathon fundraiser we had at work.  Then the little girl I was jogging with stepped on a nail that on a board that fell off our playground equipment.  Crazy stuff.  So I bandaged her bloody foot up... then she got up and kept walking!  I couldn't let her get more laps than me with a bloody nail wound in her foot, so I just kept on walking with her.  It was pretty spiff.  Not really a workout, but spiff.

Week 7

So today has already been a good day for a few reasons.
1) My pink eye is no longer contatgious so I can go back to work, yay for $!
2) Because I was quarantined yesterday, I went buckoo nuts over my homework and finished the majority of it, meaning I only have the Think Piece to write and done!
3) I didn't track my points yesterday, but since I wasn't all that hungry and didn't eat HORRIBLY, I know I kept within my points.
4) I weighed myself and found out....



I'm down four pounds! Woot!

Last week: 232.2
This week: 228.4

So not exactly four pounds, but I'm rounding down dadgumit!

Yay!

Good things will hopefully keep coming this week, Zumba today and tomorrow, working out with Chris, trainer awesome on Saturday and then having another WW meal and movie. I'm excited! The recipe we're trying for this Saturday is Baked Mac N Cheese with broccoli. I'm going to be a rebel and add grilled chicken though (I think it'll add half a point to a point on the meal, making it a 6.5 or 7 so still low!), yay! Pictures and recipe to come if we likey =)

Friday Night Dinner

Chicken Fingers w/Ranch Dip
&
Seasoned Fries

Friday night Bri, Mel, Benita, and I made dinner. I found this recipe on the weight watchers website and told the girls that we should give it a go. Here are the ingredients.

• Cooking Spray
• 1 lb of boneless, skinless, chicken breast
• 1 Tbl spoon of Dijon Mustard
  
• 2 1/2 packets of uncooked, instant oatmeal
• 2 tsp garlic herb seasoning
• 1/2 table salt
• 1/4 black pepper
  
• 2 large russet potatoes, peeled and cut into 1/2 inch fries
• 1 Tbls Creole seasoning
• 1/2 cup fat free ranch

Instructions:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  
  
• Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
  
  
• Arrange potatoes around chicken on pan; lightly coat both with cooking spray. Sprinkle potatoes with Creole seasoning.
  
  
• Bake, flipping once, until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving.

Points Value: 6
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

I have to admit that I was a little hesitant to try this recipe (and to be honest...any recipe I find on here I'm probably going to be weary of) just because chicken fingers are something that I LOVE. Chicken Fingers with Texas toast and some gravy and fries man oh MAN! However I was pleasantly surprised at how good this chicken tasted. The oatmeal after being baked gives the same kind of crunchiness that you would get when eating the fast food chicken fingers. The one thing I would suggest with the fries is to coat the potatoes in vegetable oil. When they are baking it helps to make the potatoes cook faster and to be more crunchy, but the ones that we ended up with were still just as good. I was kind of a wimp though with that Creole seasoning. It was a little spicy for me...I would have to be very conservative with that seasoning for myself....I'm a wimp I know. Out of 10 I would definitely give this meal a 7. I enjoyed it A LOT and it was way easy to whip up. Combined with good company it made for a GREAT night! I'll let the other girls give their rating for the meal. I have one day left before weigh in day...I'm a little nervous about this one because I've been too lax in my tracking and I've eaten a lot more. I'm hoping that I'm over-exaggerating the eating in my mind and if nothing else, I've stayed at the same weight. Here's to hoping!