Weight last week : 220.2lbs.
Weight as of 02/11/12 : 215.4lbs.
Progress : Minus 4.8lbs.
Total weight loss so far : 15.4lbs.
Measurements last week:
Waist : 39 inches.
Hips : 41.5 inches.
Torso : 40.5 inches.
Current measurements (as of 2/11/12):
Waist : 39 inches.
Hips : 41.5 inches.
Torso : 39.5 inches.
Progress : Minus 1 inch in my torso.
Total inch loss so far : 8 inches.
I took a photo at the beginning of this month & will be posting progress photos at the end of each month.
Also, I apologize for the supreme lack of recipe updates. Ive had a change in my living situation which will be hopefully rectified very soon.
Saturday, February 11, 2012
Saturday, February 4, 2012
Week #5 : Progress Report
Weight last week : 222.4lbs.
Weight as of 02/04/12 : 220.2lbs.
Progress : Minus 2.2lbs.
Total weight loss so far : 10.6lbs.
Measurements last week:
Waist : 40 inches.
Hips : 43 inches.
Torso : 40.5 inches.
Current measurements (as of 2/4/12):
Waist : 39 inches.
Hips : 41.5 inches.
Torso : 40.5 inches.
Progress : Minus 1 inch in my waist & 1.5 inches in my hips.
Total inch loss so far : 7 inches.
I cant believe the progress Ive made in 5 weeks. Im proud of myself for sticking to it.
Weight as of 02/04/12 : 220.2lbs.
Progress : Minus 2.2lbs.
Total weight loss so far : 10.6lbs.
Measurements last week:
Waist : 40 inches.
Hips : 43 inches.
Torso : 40.5 inches.
Current measurements (as of 2/4/12):
Waist : 39 inches.
Hips : 41.5 inches.
Torso : 40.5 inches.
Progress : Minus 1 inch in my waist & 1.5 inches in my hips.
Total inch loss so far : 7 inches.
I cant believe the progress Ive made in 5 weeks. Im proud of myself for sticking to it.
Sunday, January 29, 2012
Fiesta Beans
This is what I served along with the taco pie. For some reason, I was feeling Mexican food last night.
Recipe from Eating Well dot com.
Yields 6 servings.
169 calories per serving.
INGREDIENTS
16oz nonfat refried beans
15oz pinto beans, rinsed
1/2 c salsa
2/3 c reduced fat cheddar cheese, shredded
4 scallions, sliced
DIRECTIONS
Preheat oven to 400.
In a sauce pan combine refried beans, pinto beans, salsa, & 1/3 c cheese.
Cook over medium heat for 6 - 8 minutes, until cheese has melted.
Spoon the mixture into a baking pan & sprinkle with remaining cheese & scallions.
Cook for about 5 minutes.
I topped this with low fat sour cream & served it as a bean dip with baked tortilla chips. It was so delicious!
Recipe from Eating Well dot com.
Yields 6 servings.
169 calories per serving.
INGREDIENTS
16oz nonfat refried beans
15oz pinto beans, rinsed
1/2 c salsa
2/3 c reduced fat cheddar cheese, shredded
4 scallions, sliced
DIRECTIONS
Preheat oven to 400.
In a sauce pan combine refried beans, pinto beans, salsa, & 1/3 c cheese.
Cook over medium heat for 6 - 8 minutes, until cheese has melted.
Spoon the mixture into a baking pan & sprinkle with remaining cheese & scallions.
Cook for about 5 minutes.
I topped this with low fat sour cream & served it as a bean dip with baked tortilla chips. It was so delicious!
Taco Pie
I had an old friend of mine over last night & I decided that I would make us dinner. She, too, is working on weight loss & I thought it would be a good way for both of us to stay on track.
Recipe from Old El Paso.
Yields 6 servings.
290 calories per serving.
INGREDIENTS
1 lb 93% lean ground beef
1 package taco seasoning
1 can green chilies, chopped
2 eggs
1 c 1% milk
1/2 c Heart Smart Bisquick
3/4 c reduced fat cheddar cheese
DIRECTIONS
Preheat oven to 400.
Spray a 9 inch pie pan with cooking spray.
In a large skillet cook ground beef, stirring occasionally, until browned.
Stir in taco seasoning & spoon into pie pan.
In a small bowl or larger measuring cup stir together eggs, milk, & Bisquick until blended.
Pour over top of ground beef.
Bake for 25 minutes.
Top with cheese & chilies & bake for about 5 more minutes.
Recipe from Old El Paso.
Yields 6 servings.
290 calories per serving.
INGREDIENTS
1 lb 93% lean ground beef
1 package taco seasoning
1 can green chilies, chopped
2 eggs
1 c 1% milk
1/2 c Heart Smart Bisquick
3/4 c reduced fat cheddar cheese
DIRECTIONS
Preheat oven to 400.
Spray a 9 inch pie pan with cooking spray.
In a large skillet cook ground beef, stirring occasionally, until browned.
Stir in taco seasoning & spoon into pie pan.
In a small bowl or larger measuring cup stir together eggs, milk, & Bisquick until blended.
Pour over top of ground beef.
Bake for 25 minutes.
Top with cheese & chilies & bake for about 5 more minutes.
Saturday, January 28, 2012
Progress Report : Week #4
Weight last week : 224.2lbs.
Weight as of 1/21/12 : 222.4lbs.
Progress : Minus 1.8lb.
Total weight loss so far : 8.4lbs.
Measurements last week:
Waist : 40.5 inches.
Hips : 43.5 inches.
Torso : 41 inches.
Current measurements (as of 1/28/12):
Waist : 40 inches.
Hips : 43 inches.
Torso : 40.5 inches.
Progress : Minus .5 inches in my waist, .5 inches in my hips, & .5 inches in my torso.
Total inch loss so far : 4.5 inches.
Id call this a VERY successful week in my weight loss hustle. I had all around losses, didnt miss a workout, didnt cheat on my eating once. And all this with PMSing & being on my period.
I didnt hit my original goal of losing 10lbs by February 1st but, honestly, Im okay with it because I know that I made substantial progress. Or, as my father has always said to me, "Progress, not perfection." There's always next month.
Note to self : Keep this shit up, bitch. You're rocking & rolling!
I think I may start photographing myself at the beginning & end of each month so that I have some sort of visual comparison.
Weight as of 1/21/12 : 222.4lbs.
Progress : Minus 1.8lb.
Total weight loss so far : 8.4lbs.
Measurements last week:
Waist : 40.5 inches.
Hips : 43.5 inches.
Torso : 41 inches.
Current measurements (as of 1/28/12):
Waist : 40 inches.
Hips : 43 inches.
Torso : 40.5 inches.
Progress : Minus .5 inches in my waist, .5 inches in my hips, & .5 inches in my torso.
Total inch loss so far : 4.5 inches.
Id call this a VERY successful week in my weight loss hustle. I had all around losses, didnt miss a workout, didnt cheat on my eating once. And all this with PMSing & being on my period.
I didnt hit my original goal of losing 10lbs by February 1st but, honestly, Im okay with it because I know that I made substantial progress. Or, as my father has always said to me, "Progress, not perfection." There's always next month.
Note to self : Keep this shit up, bitch. You're rocking & rolling!
I think I may start photographing myself at the beginning & end of each month so that I have some sort of visual comparison.
Wednesday, January 25, 2012
Healthy Baked Spaghetti
Reading this recipe it sounded a lot like baked ziti, except faster.
Recipe from Spark People.
Yields 8 servings.
266 calories per serving.
INGREDIENTS
1 pkg whole wheat spaghetti
1 lb turkey, ground
1 c water
2 c tomato sauce
1 c tomato paste
3 tbsp raw onion
1 tsp garlic powder
4 oz part-skim mozzarella cheese
DIRECTIONS
Preheat oven to 400.
Cook spaghetti to al dente & drain.
Meanwhile, place onion in a large skillet with water.
Cook over medium heat until onion is tender.
Add turkey & seasonings.
Brown turkey breaking up into crumbles.
Stir in tomato sauce & tomato paste & let simmer for 15 minutes.
Remove from heat.
In a casserole dish pour turkey mixture into the bottom.
Add spaghetti & mix well.
Sprinkle with cheese.
Bake for 5 - 7 minutes, until cheese is melted.
Recipe from Spark People.
Yields 8 servings.
266 calories per serving.
INGREDIENTS
1 pkg whole wheat spaghetti
1 lb turkey, ground
1 c water
2 c tomato sauce
1 c tomato paste
3 tbsp raw onion
1 tsp garlic powder
4 oz part-skim mozzarella cheese
DIRECTIONS
Preheat oven to 400.
Cook spaghetti to al dente & drain.
Meanwhile, place onion in a large skillet with water.
Cook over medium heat until onion is tender.
Add turkey & seasonings.
Brown turkey breaking up into crumbles.
Stir in tomato sauce & tomato paste & let simmer for 15 minutes.
Remove from heat.
In a casserole dish pour turkey mixture into the bottom.
Add spaghetti & mix well.
Sprinkle with cheese.
Bake for 5 - 7 minutes, until cheese is melted.
Sunday, January 22, 2012
Confetti Potato Salad
This was unexpectedly really, really good. I mean, I wouldnt of printed it if I thought it wasnt going to be that great but, that was the perfect mix. This dish is also another instance that I wasnt so sure of the ranch dressing as a flavor but truly, it added a LOT to the mix. Another thing that shocked me was the low calorie count with so many potatoes.
Recipe from BHG dot com.
Yields 8 servings.
108 calories per serving.
INGREDIENTS
1.5 lbs red potatoes (about 3 medium)
1 c fresh green beans, trimmed & cut into 1 inch pieces
2 c broccoli florets
1/2 c carrots, shredded
1/2 c low fat ranch dressing
1/4 tsp pepper
DIRECTIONS
Cut potatoes into 1/2 in cubes & place into a large skillet.
Add water to cover & bring to a boil over high heat.
Reduce heat, cover, & cook for 5 - 7 minutes.
Drain well & set aside to cool.
Wipe out that same skillet & bring 2 cups of water to a boil over high heat.
Pour in green beans & return to boil.
Cover & cook for 3 minutes.
Drain & rinse with cold water.
In a large bowl combine potatoes, green beans, broccoli, & carrot.
Add pepper & salad dressing & toss to mix well.
Now, the recipe said to chill for at least 4 hours but, I let this sit in my fridge for about 40 minutes & it was just as delicious as Im sure it will be later this week.
Recipe from BHG dot com.
Yields 8 servings.
108 calories per serving.
INGREDIENTS
1.5 lbs red potatoes (about 3 medium)
1 c fresh green beans, trimmed & cut into 1 inch pieces
2 c broccoli florets
1/2 c carrots, shredded
1/2 c low fat ranch dressing
1/4 tsp pepper
DIRECTIONS
Cut potatoes into 1/2 in cubes & place into a large skillet.
Add water to cover & bring to a boil over high heat.
Reduce heat, cover, & cook for 5 - 7 minutes.
Drain well & set aside to cool.
Wipe out that same skillet & bring 2 cups of water to a boil over high heat.
Pour in green beans & return to boil.
Cover & cook for 3 minutes.
Drain & rinse with cold water.
In a large bowl combine potatoes, green beans, broccoli, & carrot.
Add pepper & salad dressing & toss to mix well.
Now, the recipe said to chill for at least 4 hours but, I let this sit in my fridge for about 40 minutes & it was just as delicious as Im sure it will be later this week.
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