Originally Posted by struggling Nicole:
Down a pound! A couple more and I will restart stabilization. What a roller coaster. I'm ready for this journey to be over.

I was wondering what everyone does for stress. I have had way too much stress on my plate lately and I don't know how to control it and not let it effect my weight. More seizures for my little man last night. A couple more seconds and we would have spent the night in the ER. Just wanted to know how everyone else handles stress.

Congratulations on your loss. :carrot:
Have you tried yoga...the deep breathing exercises have really helped me with stress.

Originally Posted by teacherlady79:
Yes, I definitely want the recipe! :)

I've mostly taught 10th-11th grade English and ESL over the last 10 years. For the last year or so, though, I've been at the central office as "Lead Teacher." I'm basically a teacher coach and trainer right now. It's been a nice change of pace and I've learned lots, but I miss the kids so much so I"ll probably go back to the classroom in another year or two.

I totally feel you about missing the kids...I've not been in the classroom for 10years...but I only have 3 more to go until retirement. WOOHOO....

WOOHOO.....down another .8 this AM....down to 219.2...broke my first mini-goal to be under 220 lbs.:dancer: I am so happy....that's 14.9 lbs in 20 days. Weekly WI tomorrow morning so we'll see if it sticks.

Originally Posted by niftybyfifty:
I don't know either candi, but I have some in my freezer that I bought on sale thinking they were okay...but then oops realised they weren't. What to do?????

well - I ended up fixing the filet and loved every minute of eating it.. but last night I had the worse belly ache and spent more time in the bathroom *trying* to go but never could than I did sleeping. :?: Not sure if it's just constipation or if the filet did it. I still haven't been able to go to the bathroom and still in pain. Plus, I haven't really had red meat for several weeks.. so maybe that's it too? Hoping I feel better soon cuz these stabbing pains in my belly don't feel good. :(

Originally Posted by Rzrbackcandi:
well - I ended up fixing the filet and loved every minute of eating it.. but last night I had the worse belly ache and spent more time in the bathroom *trying* to go but never could than I did sleeping. :?: Not sure if it's just constipation or if the filet did it. I still haven't been able to go to the bathroom and still in pain. Plus, I haven't really had red meat for several weeks.. so maybe that's it too? Hoping I feel better soon cuz these stabbing pains in my belly don't feel good. :(

Yeah...I think i've heard or read that beef causes more gas so that might be it. LOL...I think i might be willing to risk the pains for that juicy filet. Will be waiting to see how it affects your weight loss....:D

Originally Posted by niftybyfifty:
WOOHOO.....down another .8 this AM....down to 219.2...broke my first mini-goal to be under 220 lbs.:dancer: I am so happy....that's 14.9 lbs in 20 days. Weekly WI tomorrow morning so we'll see if it sticks.

That is wonderful.. Happy for you.. Wishing you a great weigh in tomorrow morning..
Patzi

Originally Posted by niftybyfifty:
Okay here's the recipe for ranch chicken fingers...also used on fish.
This is so scrumptious....you will love it.
This was not my recipe. I found it on the recipe thread posted by Karen1234.


Ranch Chicken Fingers
________________________________________
OK, New Recipe for all of you that is absolutely delicious... I got the idea from the ranch seasoning mix commercial I've seen a few times in the past week, decided to give it a try, it was a huge hit with family & I... here goes:

Ranch Chicken Fingers:

Ingredients:
16-20 Roasted Garlic Melba Toast Rounds (I used 16 to keep it 1 bread per serving, this makes four serv)
2 lbs of boneless skinless chicken brst ( I only used enough for 4 servings - )
1 packet of ranch dressing mix/seasoning ( Way to much sodium...I cut back to 4 tsp of this)
2-3 tbsp of olive oil (I would use 8 tsp. to keep OP for 4 servings)
cracked black pepper to taste
pam olive oil spray ( I used butter spray)

Directions: Preheat oven to 425 degrees. Pour 2-3 tbsp of Olive Oil into a large glass casserole dish and set aside. Place Melba toast into food processor and grind until the consistency of bread crumbs (or crush in a baggy by hand until fine). Place into a mixing bowl, add packet of ranch dressing mix and several twists of freshly cracked black pepper then mix all together. Slice chicken into long strips. Place 1/4 of the chicken at a time into mixture and coat evenly then place into casserole dish until all chicken coated and in dish. Pour remaining melba toast mixture over chicken. Spray all chicken with pam olive oil cooking spray. Cover with foil and bake 10-15 minutes, uncover and increase oven temp to Broil and bake another 7-10 minutes until chicken is done and crispy.

Makes 8 - 4 oz servings - the original way
Accounts for 1 protein (4 oz.) and approx 1/2 bread serving

Makes 4 either - 4oz or 6oz servings depending on how much protein you can have (MY WAY with the changes in parenthesis).
Accounts for 1 protein and 1 bread

Incidental discovery:
Some of the melba toast was more coursely cut than the rest of the bread crumbs and when I poured it over the chicken, it settled to the bottom of the pan. When this came out of the oven it was absolutely divine and reminded me very much of a delicious stuffing, the melba toast had plumped up just like stuffing does when moisture is added. It was sooooooooo goood that I plan to attempt to make stuffing this way in the very near future and I will post that recipe when I've tried it. I bet this would be so wonderful with our Thanksgiving Turkey!

Thank you very much for posting .. I really appreciate. These are keepers.
Patzi

Question for Niftybyfifty

I went to Publix to get the package of ranch salad mix, and they did not have it. Is it with the regular salad dressings and may I ask what brand it is? I wanted to try that recipe tomorrow night.

Thanks
Patzi

Originally Posted by patzi:
Question for Niftybyfifty

I went to Publix to get the package of ranch salad mix, and they did not have it. Is it with the regular salad dressings and may I ask what brand it is? I wanted to try that recipe tomorrow night.

Thanks
Patzi

I always get the HIdden Valley Ranch brand of the mix. It's usually with the regular dressings, though I've also seen it in other areas on occasion.

But I shop at KRoger, so Publix might be different.

Originally Posted by teacherlady79:
I always get the HIdden Valley Ranch brand of the mix. It's usually with the regular dressings, though I've also seen it in other areas on occasion.

But I shop at KRoger, so Publix might be different.

Thanks..
We have a Winn Dixie and a Food Lion,so will try there on way to work tomorrow.

Patzi

Originally Posted by patzi:
Question for Niftybyfifty

I went to Publix to get the package of ranch salad mix, and they did not have it. Is it with the regular salad dressings and may I ask what brand it is? I wanted to try that recipe tomorrow night.

Thanks
Patzi

Sure it is the Hidden Valley Ranch Salad Dressing and Seasoning Mix in an enevelope. It is the dry powder. I found it on the aisle with the salad dressings. Hope this helps...Publix should have it. I fixed it again for lunch today and my 16 year old niece loved it. She said they are the best chicken tenders she has ever eaten.

Originally Posted by patzi:
That is wonderful.. Happy for you.. Wishing you a great weigh in tomorrow morning..
Patzi

Thank you Patzi.

And on the recipe I hope I didn't make it too confusing, but I used the amounts to the right in the parentheses. And only used like 1 lb of chicken to make 4-4 oz servings. If you eat 6 oz then still use the same amount of melba toast so that it is only one bread. I have even made one serving and used 4 melba toast rounds, 4 or 6 oz of chicken and 1/2 tsp of ranch powder.
If you have any questions...i'm here.

How do you guys know how much chicken to use? I mean, I know 4 or 6oz. but when it's raw - how can you pick out just 6oz. of chicken? It's just me, so I want to make sure that I make the right portions so I can reheat things.

Originally Posted by Rzrbackcandi:
How do you guys know how much chicken to use? I mean, I know 4 or 6oz. but when it's raw - how can you pick out just 6oz. of chicken? It's just me, so I want to make sure that I make the right portions so I can reheat things.

I mostly just guess. Most meats only lose about 1 oz when cooked, so I always do just a little bit over my allotted number of ounces.

YUM!

I made the ranch chicken fingers for dinner tonight, and they were awesome! Hubby loved them, too! THanks for reposting the recipe. :)

I'm a little bit of a scatterbrain sometimes. I got all dressed to go to the gym this afternoon, drove there and parked (giving myself exactly 1 hour to workout before they closed which was cutting it a little close, but my own fault for farting around after church today). Stepped out of the car, looked down, and realized I never put my sneakers on before leaving the house--I still had my flipflops on. *sigh* By the time I got home and got my sneakers on, I knew I'd have virtually no workout time left by the time I got back to the gym.

So, I decided to try to go for a jog around the neighborhood. It couldn't be that much different than running on the elliptical, right? Right?? WRONG! I got about 1.5 blocks and thought I was going to die. I ended up just going for a long walk. After dinner, I took the dog out for another long walk. Walked up to the in-laws' house for a short visit (they live just under a mile away), then had to book it home. Decided to try jogging home with the dog (because he wanted to go faster than I could walk) and I ended up running almost all the way back home, with just a few breaks here and there!

Yay!