Melissa, thanks for the input about being a receptionist. I told my Leader that perhaps I could be a substitute for other receptionists. She said that was a possibility. I really like this program and I think I could encourage others to be successful.
You know what to do to get back OP!
Myra, good for you with a move coming up (major stress).
lalala, you made me laugh. I often get the same looks when talking to teenagers.
I forgot to tell all of you about the Weight Watchers recipe for Eggplant Loaf. It was different and tasty. DH liked it, too.
I posted a couple months ago about being a receptionist and now I have taken the position. The paper work is very over whelming I sure hope it gets easier! I worked at my first meeting last night and I have to admit, it was almost my last LOL. There was a record number of people and every crazy thing that could of happened did. I have to work this afternoon another training and I hope I remember some of what I learned last night.
hi everyone.
i weighed in this am. I'm up about 3.4#. Can you imagine it? yikes. I may have overeaten about 5 pts a day, but in 6 days to be up that much.
oh well. At least I have the goal of getting back below that by next tuesday. I have to weigh in then to get a reading before leaving for our yearly tromp to maine.
So, beautiful here. I'm stuck indoors until my budgeting is done and my proposal is ready to pass off.
Lala: I doubt that eating 5 pts extra a day would add on the additional weight. Maybe part of it is due to the weather/humidity? I know here it plays a big part in my weight. I had to take my rings off because they were too tight and it's not like I'm eating that different. It's so frustrating! You'll be down next week
Myra: Hey, the .2 will add up...just think "1 stick of butter" is gone...that's how I kept those .2 losses in perspective.
Daytona: I hear you on the paperwork and the level of stress it causes. Once you get to do it a few times it's not quite as bad. I still ask questions about things but for the most part I'm not as overwhelmed as I was when I first started. I really enjoy being a receptionist.
Weather here is once again hot & humid...we broke a record yesterday with 94...I am SO ready for Fall and the crisp autumn weather. I do have to admit though that my garden is doing well with the heat. We managed to get a little rain last night and that seems to have helped my peppers. I've only gotten a few of my grape tomatoes...I can see some of the Romas and the others just turning yellow so fresh tomatoes should be coming soon. I can't wait!
Myra, here's the recipe for Eggplant Loaf. It's from an old Weight Watchers book, so I don't have the fiber content.
1 med. eggplant (1 lb), pared and cut into 1-inch cubes
2 cups water
3/4 tsp. salt, divided
12 saltines, made into crumbs (I used reduced calorie)
1 T plus 1 tsp. reduced-calorie margarine, melted
2/3 reduced-calorie creamed cheese spread (I used fat-free)
2 eggs (I used Eggbeaters)
2 ounces cheddar cheese, shredded (I used fat-free)
1/2 c. diced onion
1/4 tsp. pepper
dash Worcestershire
dash hot sauce
Preheat oven to 350 *F. In 2 1/2 quart saucepan combine eggplant, water, and 1/2 tsp. salt; bring water to a boil and cook for 5 minutes. Drain well and set aside.
In medium bowl combine cracker crumbs and margarine, stirring to combine; remove and reserve 1/2 cup crumb mixture. To crumb mixture in bowl add creamed cheese spread, eggs, cheddar cheese, onion, papper, Worcestershire sauce, hot sauce, and remaining 1/4 tsp. salt, mixing well; add eggplant and stir to combine.
Spray 9 x 5 x 3" loaf pan with nonstick cooking spray; transfer eggplant mixture to pan and sprinkle with reserved crumb mixture. Bake until lightly browned, about 45 minutes; let loaf cool in pan 5 minutes before serving.
Makes 2 servings
443 calories; 28g protein; 24 g fat; 31 g carbohydrate
Serve with a pasta side, or put spaghetti sauce on it.
