Friday’s Weigh-in & a Really Good Dinner Recipe

Again, I didn’t have time to post on Friday after my official weigh-in.  This week the scale actually went down 2 pounds, which is an amazing thing, and I’m going to be happy about it, even though I didn’t even come close to getting to my goal of getting back to one-derland by March.  That’s really sad because I remember when I made that goal at the beginning of February, I actually thought it was a silly goal because it was so easy.  *sigh*

ANYWAY!  On to even better news!  A good WW recipe-find always makes me happy!

This one is from Emily Bites (my second favorite WW recipe site, after SkinnyTaste), and it’s called Spaghetti & Meatball Cups.  Look how cute they are:

ImageAs you can see, I served them with some steamed broccoli.  The plate of two meatball cups + veggies was 9PP+.  They were pretty filling and my whole family liked them.  Yay!  You should give ’em a try!

Advertisements

Easy Homemade FroYo

Hey look! A healthy Pinterest recipe that actually turned out great!

Image

1 cup frozen fruit of your choice (I used peaches, strawberries and mangos)
1 container Greek yogurt (I used the 2PP+ Yoplait Greek, mixed tropical fruit flavor)
Some splenda (or not, if you don’t want to use sweetener.  I hate Greek yogurt, so I knew I wanted some Splenda.)
Blend it all together in your food processor until it comes out looking like ice cream.  That’s it!

It was really great.. and like I said, I don’t even like Greek yogurt.  I think next time I’m going to try the combo of lemon flavored yogurt with frozen strawberries.  Doesn’t that sound good??

Feeling Like a Broken Record

Weigh in was Friday, and it’s taken me two days to post here because, well, frankly I don’t feel like reporting another crappy weigh-in. But guess what.  This one was even crappier than the last two! 

Yup!  This week my body decided to actually GAIN TWO POUNDS!  So let’s recap:  I rejoined WW 3 weeks ago and am right back to the starting weight I was at when I joined.  I lost two and gained two.

Sigh.

Ah well.  Looking back over the week, here’s what I noticed: 1) my body is gearing up for TTOM and my weight fluctuates like a maniac during that time… and 2) I ate a ton of carbs.  I looked over my points tracker and noticed A LOT of carbs last week.  I think the big downfall came when I bought this giant bag of PopChips for our Presidents Day picnic on Monday. 

Image

I diligently divided the whole bag into 1-ounce portions so I wouldn’t overdo it, but even eating 1 ounce at a time, and tracking every point of it…. the fact remains that my body seems to hate carbs.  They stick to me like glue.  And really… there’s nothing nutritionally redeeming about these kinds of snacks, so why waste my points on them?  Stupid, stupid, stupid.  I knew it when I bought them!

Oh well… so I’m going to do my best this week to keep the carbs to whole foods, and at breakfast only (except veggies — they go into every meal).  It’s really not that hard to do, it’s just a matter of being diligent about it.  Who knows… maybe I’ll actually have a good weigh in this week!

Be glad you can’t see my eyes rolling right now.

1 PP+ Dessert!

Sometimes a girl’s gotta have dessert…but I don’t like to spend many points on dessert foods at all. So the other night I came up with this really low-point version of a strawberry shortcake.  It’s small, but yummy — and only ONE point+!

Image

What exactly is it?

1/2 of an Eggo Nutrigrain Whole Wheat, Low Fat Waffle — toasted.
3-4 strawberries, chopped (I also added a little sprinkle of Splenda)
3 TBS of fat free cool whip.

There ya go! 
Like I said…. it’s small, but it gives you that dessert fix when you really need something sweet.  Enjoy! 

Another Disappointing Weigh-in — and WW ActiveLink

Well, as the title says… another disappointing weigh-in today.  Down .5 lbs.  Which means that’s 2 lbs down in 2 weeks.  And yes, yes I know that’s NORMAL and HEALTHY and GOOD… but yeah… wish it would go faster.

So today’s official weigh in: 203.3 lbs (-2.0)

Anyway!  In today’s WW newsletter they had a little promo for ActiveLink.  So I used the 25 minutes of meeting time that is used up by all the old ladies interrupting our leader to talk about how they don’t follow the plan and don’t understand why they don’t lose weight… to look up some reviews on my phone.  And, well, it gets pretty mixed reviews.  Some people LOVE it and rave that it has changed their lives… while others say it’s a piece of trash that doesn’t even count activity correctly.

Do any of y’all use it?  I’d love to hear about your experience with it.  Was it motivating?  Accurate?  Worth the money?

Image

A Spaghetti Squash Expirement (and some really yummy turkey meatballs)

Let me start by saying — I LOVE spaghetti squash.

I used to make it maybe once or twice a month, but for the past few weeks, it’s become a Sunday night tradition for me to make some kind of spaghetti squash dinner for my husband and me.  So far we’ve tried two recipes from SkinnyTaste (Cheese Baked Spaghetti Squash Boats and Spaghetti Squash Lasagna) and last week I tried Rachael Ray’s Spaghetti Squash with Mushroom Ragu.  The two from SkinnyTaste were really good, but Rachael Ray’s recipe was a total bust. So bland and tasteless.  blech!

Anyway!  I wanted to make another spaghetti squash dish tonight, but I’m getting a little tired of the Italian theme.  I found a recipe for WW-friendly Asian meatballs and thought — why not try to make some kind of Asian spaghetti squash to go with it? I did a quick Google search for ‘Asian Spaghetti Squash Recipes’, and there were a couple, but none of them looked like exactly what I was looking for (or called for ingredients I didn’t have on hand). 

So I made one up. And it actually turned out really good!!  I basically just stir-fried the veggies I had on hand, then added a soy/peanut sauce that I’ve used for noodles before.. and voila!  “Thai Peanut Spaghetti Squash” was born!

Image

Here’s my “recipe” if you want to try it yourself:

INGREDIENTS
1 large spaghetti squash, cooked and strands removed. (My favorite way to do this is to cut the squash in half lengthwise, scoop out the seeds and place cut-side down on a baking sheet.  Bake at 350 for about an hour.)
8 oz thinly sliced mushrooms
1/2 red bell pepper, thinly sliced
1 large carrot, thinly sliced (I used my julienne peeler.  LOVE.)
1 tbs minced garlic
large handful chopped cilantro
Sauce:
2 tbs chunky peanut butter
1/2 cup soy sauce
juice from half a lime

DIRECTIONS
1)  Mix sauce ingredients in a small bowl and set aside.  (If the PB doesn’t want to mix up with the soy sauce, you can microwave it for about 30 seconds and it should come together better.)
2)  Spray a large deep skillet with cooking spray and heat to medium-high.  Add mushrooms, pepper and carrots and cook, stirring often, for 4-5 minutes, until vegetables are tender.  Add garlic and continue to cook for another 1-2 minutes, until garlic is softened.
3)  Add spaghetti squash strands to the veggie mixture and stir to combine.  Turn off heat.
4)  Add sauce, and stir until all of the veggies are coated.  Top with cilantro and serve!

Now I’m not one of those people who pretends spaghetti squash actually tastes like spaghetti.  Let’s face it … it doesn’t.  But I have to say, with this peanut sauce on it, I almost fooled myself into believing I was eating Asian noodles.  And my husband (who is definitely not a huge fan of vegetables) LOVED it.  He even asked to take the leftovers to work with him tomorrow.  Yay!

But the best part?  I only had to count the points for 1 tbs peanut butter (actually less than that because I ate less than half of the recipe) because the rest of the recipe is Simply Filling.  Yay! 

Oh and the turkey meatballs were really good, too.  I found that recipe here.

So anyway… let me know if you give it a try.  And if you have any great spaghetti squash recipes, please share!  I’m sure we’ll be eating some more next Sunday! 🙂

First weigh-in. Well, THAT’S annoying!

annoyed

So, yeah, I know WW says I’m not supposed to, but I’ve been looking at the scale every morning since re-joining and following the “Simple Start” plan for a week.  I was feeling really good because after gaining a random pound the first day, the number kept going down, down, down every day after.  By yesterday morning I was down 4 whole pounds!

I made sure I laid off the sodium yesterday.  No super salty foods, no diet soda …. lots and lots of water.  I followed the plan all day (as I have all week) and felt pretty good when I went to bed last night.  I was happy I’d wake up this morning and head into the meeting with a FOUR POUND loss.  WOOP!!!

But wouldn’t you know it.  This is SO typical for my body.  I woke up this morning almost 2 pounds up from yesterday.  Why?  WHO ON EARTH KNOWS!  It’s just what my body does.  All the time.  It’s really frustrating and annoying, and it’s actually the reason I weigh in daily instead of once a week (See more on that in this post I wrote a while back).  So at least when my weight pops up for no apparent reason, I don’t feel like I’ve been a complete failure all week.

So anyway…. I just got back from my official weigh-in and according to the WW scale, I lost a whopping 1.2 pounds this week.  *sigh*

Yes, yes, I know, I know…. I don’t need the lecture about how 1-2 pounds is the recommended weight loss, and that 1 pound of fat is like that big scary lump of yellow stuff they show you in the meetings.  I know.  It’s just really frustrating when I know there is no way on earth I actually, legitimately, gained 2 pounds overnight and it’s like the Weight Loss Gods like to play a little joke on me every weigh-in day just to get a laugh. Well I don’t think it’s funny!

But ok we’ll go with it.  As I promised myself I would do every Friday… here is my official WW weigh-in for 2/7/14: 204.8 lbs.
Hopefully I’ll have better luck next week.

Here’s to week 2 of Simply Filling!