Week 8 Summary.

Hey everyone.  I know it has been 2 weeks since I last posted.  I am very sorry about that.   I have been busy.

Anyway, last week, week 7, Katrina earned her 5% award!  I was pushing for a 1.2 loss for my 10lb loss.  I lost .2

On to week 8, Katrina is at a 12.6 lb total loss!  I am at a 10.2lb total loss!  I am so excited and eager to keep going.  

I don't understand those that complain when he/she loses .1. What are you complaining about. At least you didn't gain or stay the same. You may have noticed the picture for this post.  This has been my motto for a couple of years.  I came up with it when I was doing WW then.  I didn't heed it and gave up.

This time around with WW I am doing so much better than the other times.  I think it really helps to have someone doing it with you!

Well, folks, until next time when you will see less of me!

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Tuscan Panzanella

I made Tuscan Panzanella for dinner last night.  I really wasn't all that impressed with it.  The flavoring was good but I am  not much for soggy bread.  In step 1, it tells you to moisten the bread thoroughly, drain and squeeze dry.  I couldn't get it to squeeze and there was no water to squeeze out. 

I would squeeze and the water would come out but the minute I let go, the bread sucked it back in. I was afraid of using too much water so I left it.

Tuscan Panzanella

Serves 4

1 (8-ounce) loaf day-old Italian bread,
    cut or torn into large chunks

4 Tomatoes, peeled and chopped

4 Celery stalks, finely chopped

1/2 cup finely chopped fresh parsley

2 Tbsps red wine vinegar

4 Tsps extra-virgin olive oil

2 Garlic gloves, minced

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped basil

1.  Put bread in large bowl and pour enough hot water over to moisten bread thoroughly; let stand until evenly soaked, about 3 minutes.  Drain and squeeze dry; discard water.  With your hands, tear bread into smaller pieces.

2.  Toss together all ingredients except basil in serving bowl until well mixed.  let stand until tomatoes release some of their juice, about 15 minutes.  Add bread and basil; toss to mix.

So, I did not have fresh basil or fresh parsley so, I used 8 tsps. of parsley flakes and 2 tbsps. of dried basil.

The recipe also says that serving size is 2 cups.  I put 1 cup serving on my plate and it was HUGE.

PER SERVING ABOUT 2 CUPS:  324 grams, 262 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 683 mg Sod, 43 g Total Carb, 7 g Total Sugar, 5 g Fib, 7 g Prot, 110 mg Calc.

PointsPlus value: 7

Smart Points value: 8

HEALTHY EXTRA

Stirring in 12 oz. of diced cooked skinless boneless chicken breast into the salad will increase the per serving value by 3 pts.  

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Week 6 Summary

Hello everyone!  This past week went very well for me.  I lost 1.6 lbs bringing the total to 8.8.  I so wanted to be at the 10 lbs. mark this week.

I just have to keep telling myself "I can do this!".  By next week, I WILL  be at the 10 lbs. mark!  I can do this!

Katrina is on vacation from school this week so she is gone to spend time with her cousins.  I hope to get her to weigh in before our next meeting.

It will be another week of all Weight Watcher's recipes for dinner.  I will eat the leftovers for lunch!

How did your week go?

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I Am Not MIA!

Hi everyone!  Just wanted to let you know:  I am not MIA!

Our Weight Watchers meeting was cancelled last week due to the wonderful NY weather.  No, we did not go elsewhere to get weighed.

The week before, I was sick and we did not go to our meeting but we did go elsewhere and weigh in.  I lost 3 lbs for a total of 7.2 leaving me with wanting to lose 2.8 by the next meeting which was cancelled.  So, tomorrow is our next weigh in.  I am hoping , even though I haven't been weighed in almost 2 weeks, that I lost at least the 2.8 lbs.

Katrina, on the other hand, gained .4 lbs.  I told her it was no big deal and that she would easily lose the .4 within a day or 2.  I told her it could be water retention or muscle building up.

Please wish me luck for my next weigh in!

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Unstuffed Cabbage Rolls - 3 Smart Points

I made this for dinner and my husband, who is not on Weight watchers, loved it so much, he said he was taking some to work for lunch!  he said I had to make it again!

This dish is so easy and quick to make!  You are going to love making and eating it!

INGREDIENTS:

1 1/2 - 2 lbs lean ground beef

1 tbsp extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced (I didn't have fresh garlic so I used a tbsp of jarred minced garlic)

1 small cabbage, chopped (I put 1/2 of this in and it was still enough for 6-8, 1 cup servings)

2- 14.5 oz cans low sodium diced tomatoes

1- 8 oz can tomato soup

1/2 cup water

1 tsp ground black pepper

1 tsp salt

DIRECTIONS:

In a large skillet, heat olive oil over medium heat.  Add ground beef and onion; cook, stirring until beef is brown and onion is tender.

Add the garlic and continue cooking 1 minute.

Add the cabbage, tomatoes, tomato sauce, pepper and salt.  Bring to a boil.  Cover and simmer for 20-30 minutes, or until cabbage is tender.

Yield: 6-8  1 cup servings

3 Smart points

Cook it up and enjoy!

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Week 4 Summary

Unfortunately, we did not make our weekly meeting.  I was too sick to go.  Hopefully, we can make a weigh in before our next meeting.  I think I did well.  I stayed on track and we made lots of dinners with weight watchers recipes.

Stay tuned.........

Tortellini Salad With Tomatoes and Broccoli - 9 Smart Points

I made this dish last night for dinner.  The recipe calls for black olives but my husband doesn't like them so I omitted them.

At 1 1/2 cups per serving, you really don't need anything else with it.  It is very filling!

Tortellini Salad With Tomatoes and Broccoli

9 Smart Points - Serves 4  Serving size 1 1/2 cups

INGREDIENTS:

18 oz. Package fresh Cheese Tortellini

4 cups small Broccoli Florets

2 Tbsp Balsamic Vinegar

2 Tsp Olive Oil

4 Tbsp Grated Parmesan Cheese

2 Cups Grape Tomatoes, halved

12 pitted Black Olives (not cured in oil), sliced

4 Tbsp Sliced Fresh Basil Leaves

Pepper to taste

DIRECTIONS:

1)  Cook tortellini according to package directions, adding broccoli during last 3 minutes of cooking.  Drain and rinse under cold water; set aside.

2)  Meanwhile, combine oil, vinegar and 2 Tbsp of Parmesan in medium bowl.  Add tortellini, tomatoes, broccoli, olives and basil, toss to coat.  Sprinkle salad with remaining cheese and pepper. Serve at once, or cover and refrigerate up to 24 hours and serve chilled.

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