For about a week and a half, I have been up and down with my weight. It has been beyond frustrating. Finally down lower than when I started fluctuating today. I think I am going to start weighing in every week instead of every day. It’s just too frustrating.
Ingredients:
Finely chopped spinach
Chopped mushrooms
Onion
Canadian Bacon/Ham chopped
Eggs
Milk
Marinara sauce
Directions:
Use whatever quantities of the above ingredients as you like and to make as much as you like. Brown mushrooms, onion and Canadian bacon until mushrooms are soft, onions are transparent and Canadian bacon is browned. Scramble eggs with milk and pour over veggies. Mix and cover, stirring occasionally to prevent bottom of eggs from browning. Serve with marinara sauce on top.
Well, today is the last day of week 2 and my total is 12.2. Not too bad for 2 weeks! It is a little frustrating that the scale is moving so slowly now, but as I start to feel better (back pain), I can start exercising. I cannot wait to bring the exercise bike back in, then the numbers should start moving faster. It’s a long journey and to think about this lasting until NEXT Christmas is slightly overwhelming. I think I need to break it into smaller pieces. My first goal is 299. To say goodbye to the 300s forever. 53 pounds to go for that goal.
I have had a massive headache since yesterday afternoon. I am ready to saw my head off my neck to relieve the pain. Took hot shower, had hot tea, took Tylenol and aspirin. No dice. Also gained 0.2 pounds this morning.
INGREDIENTS:
4-6 lean boneless pork chops
1 large or 2 small turnips
1 sm can of low sodium tomato paste
1 can of no salt added diced tomatoes
Salt, pepper, garlic, 1-2 tbsp Splenda, basil, oregano.
DIRECTIONS:
Pork Chops: Trim fat off pork chops if necessary. Pound out pork chops until they are about 1/4 inch thick. Season with salt, pepper and garlic on both sides. Let stand until they are room temperature. Lightly spray grill pan and grill the pork chops until cooked through and let rest.
TURNIPS: Start a pot of salted and “sugared” water to boiling. Then, peel and then dice turnip into 1/2 inch cubes. Put in boiling water until tender but not mushy. Remove turnips and let drain. With a potato masher, mash turnips until they break apart (will not mash like mashed potatoes). Drain any excess water and salt and pepper.
SAUCE: Combine 1 sm can of tomato paste and 1 can of diced tomatoes. Add garlic, basil, oregano, salt, pepper and bring to a simmer.
ARRANGEMENT: Place pork chop on plate, cover with serving of smashed turnip and then cover that with serving of tomato sauce. You can also pour a little of the juices from the plate the pork chops rested on over the top.
Enjoy! I served this with fresh par boiled green beans on the side, which were also amazing with the tomato sauce.
For our family of 4, I served the kids’ over mashed potatoes instead of using the turnips. If serving 4 with turnips, double the amount of turnips used in recipe.
So 9.4 lbs and 1 week 1 day ago, I had a few t-shirts that I had to stretch in the arms and hips to fit properly and now, fresh out of the dryer, no stretching! woohoo!
So, it’s been a couple of days since I reported weight in. I went up 1.4 pounds and then stayed there for a couple of days. Then yesterday, I was finally back down that 1.4 pounds and today I am down another pound. Yay for the scale moving again. I do know that I was not drinking nearly enough, but other than that I have not cheated one time. So I sure feel better with the scale moving. Yesterday I forced myself to drink 3 of my 32 ounce cups throughout the day.
1/4 inch slices of seedless cucumber (serving)
1/4 c FF ricotta
1-2 tsp lemon juice
1/2 to 1 tbsp Splenda (to taste)
Pinch kosher salt
Mix ricotta, lemon juice and Splenda together. Arrange cucumber slices on plate and lightly salt slices. Top with a small spoonful of ricotta mixture on each cucumber slice and enjoy!
These are lightly sweet and tart and salty - so yummy!
I am soooo excited to get to eat vegetables this week! Not to mention how much it saves on the grocery bill. This week’s was about 1/2 of what last week’s was. Got the meals pretty much planned out for the week and hubby planned out his lunches and breakfasts. Found another yogurt we are going to switch to this week with far less carbs in it and picked up some ff ricotta and cottages cheese for a couple of new recipes this week. Also, the grocery store actually had the no calorie/carb noodles (only one on the shelf) so we also got that to try. Hope it is good!
Combine about a 1/2 c apple cider vinegar with granulated garlic, granulated onion, dry oregano, dry basil, salt and pepper to taste and about 2 tbsp grainy mustard.
This obviously can be used on vegetables, can be a marinade and was excellent with 2 tbsp drizzled over salt and peppered tuna fish.