Leeda: Running in a Fat Suit

I ran 2 miles with a friend. She’s still trying to get back into and I made her push the stroller the second mile (ha!). I’m a little afraid of what the scale will say in the morning. I had particularly yummy bagel from a place called Begal Bagel that serves delicious sandwhiches on bagels. Well, I knew I had about 800 calories left in the day and I’d just run so I had a chicken salad bagel sandwhich and it was DIVINE. The resturant doesn’t have any nutritional info up, but I just kind of eyeballed it since I knew what was all on it and put it into The Daily Plate…I still have about 80 calories left. That includes a couple of swigs of grape juice I took. And if it’s more than that, I think the exercise will take care of it. Off to bed!

Weight today: 193.4

I think that I was retaining water the last couple of days and that’s why I’m suddenly going down in weight. Which is fine with me! I love seeing the scale go down again. Maybe I will actually make my goal of 189 by valentine’s day.

I’ve been a week with diet sodas. I want to keep it up and just maybe have one every now and then when I’m out. Eating is under control for the most part. I got those hunger pains last night again, but went to bed early and ignored them. I even had a Wendy’s kids hamburger yesterday and ate sensibly the rest of the day. But holy crap it was 280 calories! I thought the kids burger would be  a lot less calories.

I’m browsing the cooking light website trying to find something to cook for tonight that DH will like. I think we will try this one:

Ingredients

3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 teaspoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 garlic clove, minced
4 cups fat-free, less-sodium chicken broth
1 teaspoon paprika
1 (14.5-ounce) can diced tomatoes, undrained
1 cup uncooked long-grain rice
1/2 cup chopped bottled roasted red bell peppers
1 tablespoon capers
3/4 cup (3 ounces) grated Manchego cheese

Preparation

Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, paprika, and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 4 minutes or until chicken is done. Stir in red bell peppers and capers. Sprinkle each serving with cheese.

Yield

6 servings (serving size: 1 1/3 cups rice mixture and 2 tablespoons cheese)

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Nutritional Information

CALORIES 335(21% from fat); FAT 8g (sat 3.4g,mono 2.1g,poly 1.7g); PROTEIN 30.1g; CHOLESTEROL 77mg; CALCIUM 180mg; SODIUM 677mg; FIBER 2g; IRON 3mg; CARBOHYDRATE 33.1g

I’m going running some time today, to do 3 miles. Nothing else really going on.