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One More Time with Feeling… or It’s All in the Execution

I’m two weeks into yet another attempt to lose weight.  This time I’m doing things a bit differently by setting myself up for success.  After seeing the success a good friend of mine has had on Weight Watchers, I’ve joined and am becoming a point counting fool.  I’m of the belief that whatever works for you to expend more calories than you take in – WILL WORK.  So, in regards to burning calories, I’ve replaced the desk in my office with a Treadmill Desk (I know, I know, COOL!) and  I’ve cleaned and organized the garage so I could actually get to the Elliptical machine. I’ve also lined up some accountability:  1) Weight Watchers weekly weigh ins and meetings 2) I got folks at work to participate in a “biggest loser” competition (cuts down on the crazy work foods) 3) I’m networking via Facebook with two close friends who are both doing weight watchers and 4) this blog.  Since preparation is half the battle, I’ve planned my meals for the upcoming week and my meals are already made, packaged and sitting in the fridge.

Here’s what I’ve made for this week:

  • Chicken Pot Pie (six servings, 6 points plus)
  • Sante Fe Turkey Stuffed Peppers (six servings, 4 points plus)
  • Mushroom Soup (four servings, 3 points plus)

I may end up freezing some and make something else if I get sick of what I’ve made.  I make the same thing every morning – a homemade Egg McMuffin which is 6-8 points depending on whether I use bacon (my fave) or canadian bacon.

Here’s the recipe for the Chicken Pot Pie

Chicken Pot Pie – 6 PP

1 cup Bisquick reduced-fat baking mix
½ cup skim milk
¼ cup egg substitute
2 cups frozen mixed vegetables
2 cups cooked chicken breasts, chopped
2 (10 ¾ ounce) reduced-fat reduced-sodium condensed cream of mushroom soup

  1. Preheat oven to 400.
  2. Spray 8×8 casserole dish with cooking spray.
  3. Mix together veggies, chicken and soup. Pour into casserole dish.
  4. In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
  5. Bake for 30 minutes, or until crust is golden.

I completely left out the egg whites because I had none… and I had no eggs (that’s a whole ‘nother story)… but it turned out fantastic!

So, that’s it.  That’s what’s going on.. I have no idea how to blog… seriously… but hope that this outlet of “putting it out there” will help me stick to my plan for getting healthy.  But as always…

i.go.slo.mo

 

 

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