Uh-oh ... I don't know! I was thinking it was too much because I usually don't have snacks. The Maltomeal should be pretty filling, and the beans too. For dinner, I'll probably have most of the whole can of soup, or just have a cup of it and add a salad from the corner bar.
breakfast: slept through that
lunch: french toast with real maple syrup
supper: i might go with a soup
appetite.....nothing sounds good!
we got a handout of sample foods to choose from on flex or core/high protein or carb, did anyone else get it
if you follow it i counted up how many fruits/veggies you get in a day 4 ...... and i always try and have 7-10.....am i wrong? maybe i have been eating too much??
Frannie, I always thought more was better as far as fruits/veg - if it's Core, you can have as much as you want!
breakfast: cream of wheat, hb egg
snack: applesauce
lunch: Gardenburger meal (no leftovers for lunch, the points aren't too bad)
dinner: something from the Whole Foods deli
Hi Guys!
Breakfast
Vickys Apple berry crisp mmmm wish i had some vanilla yogurt!
8 oz milk
Lunch
LEftover shrimp with chinese veggies
and 1 tbsp of Asian Marinade 0 pts but BIIG MISTAKE
banana
Snack? Yogurt
Dinner
Scallops garlic and grape tomatoes sauteed in EVOO
whole wheat pasta
The marinade had sugar in it now all i want to do is eat!
I got home from work and my oldest DD was here -- she said she didn't feel well and asked what was for dinner. I said I was making King Ranch Chicken casserole for them, and she said she didn't think her tummy would like spicy food, so I started going thru the whole list ... "I can make you some eggs" or "How about some soup?" and when I got to "...mashed potatoes?" She said YES! Then I said "and chicken?" and she said YES! So now I'm making fried chicken, mashed potatoes and gravy, corn and biscuits.
I must be! What on earth is my problem! Well, at least I used boneless skinless tenders, and dredged the pieces in olive oil/egg before coating in the flour. Thankfully at the last minute DD said she didn't want gravy so I was spared making (and looking at) it. After she made her plate, I hurried up and covered everything so that I wouldn't eat it and also so the cat wouldn't get up on the island and help himself. He loves fried chicken too.
Kathy, I'm with Vickie ... you're the best mom! And way to go on not sampling!
I really feel like such a pig. I eat so much more than all of you. I'll see how WI goes this week to see if I need to reevaluate my "comfort zone."
B: Canadian bacon
2 corn meal/oat bran/wheat bran muffins
Diet V8 Splash
S: FF/SF yogurt w/lemon jello powder and apple slices
L: Zaxby's grilled chicken salad (points) ... so good!
Lemon dream dessert
D: Mexican pie
Green salad
S: SF/FF white chocolate pudding
sampling of baked oatmeal
And despite all this, I'm "feeling" hungry right now. I know it's a mind thing though. This is always my danger time ... I ALWAYS want to snack in front of the computer.
The Mexican pie stuff ... using the corn meal crust recipe from the hamburger muffins the other day ... was pretty tasty, I thought. Very filling!!
8 ounces extra lean ground beef
Frozen seasoning blend (onions/celery/green peppers)
1 can black beans
1/2 cup canned pumpkin
3/4 cup frozen corn
Remainder of 1 small can Rotel tomatoes and green chiles
1 cup extra fine corn meal
1 cup FF sour cream
1/4 cup of Rotel tomatoes and green chiles
FF Cheddar cheese
Mix corn meal, sour cream and tomatoes/green chiles together and press into glass pie plate that has been sprayed with Pam. Sprinkle with FF cheddar cheese. Bake at 375 degrees for 5 minutes.
Brown ground beef with seasoning blend and drain grease. Rinse black beans until they no longer foam and add to beef. Add pumpkin, corn, and remainder of tomatoes/green chiles to beef and bean mixture. Stir until well-mixed and heated through. Spoon entire contents of pan into pie plate and bake at 375 degrees for 20 to 30 minutes.
The baked oatmeal stuff was supposed to be bars but mine turned out rather soft so I divided it into 4 servings and will eat it like mush for breakfast or with sliced fruit for a snack. It tasted really good, I thought.
Baked Oatmeal Pumpkin "Mush"
2 cups regular oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup FF milk
1/2 cup soy milk
Eggbeaters (equivalent to 2 eggs)
1 cup crushed pineapple
1/2 cup pumpkin
1/2 cup Splenda
1 tsp Cinnamon
Preheat oven to 350 degrees. Combine wet ingredients and add to dry ingredients and stir until well-mixed. Spray 8" square pan with Pam and add
mixture to pan. Bake for 45 minutes. Divide into 4 portions.
At least this gives me one more thing to try for breakfast!
Kathy - you are stronger than you think - sounds like there may be no need for "BACK AWAY FROM THE FOOD" ....I'm sure you dd appreciates your hard work and bravo for putting it all away!
My day:
Breakfast:
1 packet plain instant oatmeal
decaf w/lite cream
blueberry sf/ff yogurt cup
Lunch:
bean barley tomato soup
1 apple
Dinner:
roast chicken, brocolli, squash, pan fried potatoes w/onions (all the leftovers gone, gone, gone!).
canteloupe
Snack:decaf non fat cappucino w/two pumps sf vanilla syrup (my new mantra at Starbucks!).
Menu for Wednesday, Feb. 9
What on earth is my problem! Well, at least I used boneless skinless tenders, and dredged the pieces in olive oil/egg before coating in the flour. Thankfully at the last minute DD said she didn't want gravy so I was spared making (and looking at) it. After she made her plate, I hurried up and covered everything so that I wouldn't eat it and also so the cat wouldn't get up on the island and help himself. He loves fried chicken too.
