Soooooooooo the rest of yesterday didn't go as planned. There was a lot of drama (I'll text you about it) and by the time I got home I was in full emotional breakdown/exhaustion mode. It was not good at all. I made egg salad sandwiches for dinner but while the eggs boiled I went crazy!! I ate a leftover enchilada, some rice and some tortilla chips. Then I had an egg salad sandwich with a few chips. Ugh!! Today I WILL have self control! I already wrote down exactly what I'm going to eat today and I'm going to post it here to keep me accountable.
Breakfast: 2 hardboiled eggs
Snack: 8 wheat thins
Lunch: 1/2 an egg salad sandwich, 1 cup of progresso beef pot roast soup
Dinner: 1 cup chicken and wild rice soup, 1/2 a grilled cheese sandwich
And I'm GOING to drink at least 64oz of water.
The lady in the cubicle next to me is yet again chomping down on an egg mcmuffin...I don't understand why she does this every day to me!!
I've realized that I feel like I'm doing really well with the exercise part but I just feel like a failure when it comes to my eating! It feels like I use any excuse I can find to cheat. So my goal for the rest of the week is to stick to my eating plan! And to keep me accountable I'm posting it here. I'm just going to post through dinner Friday and take it a few days at a time. With less than 4 months to go to the wedding it's time I get serious!
Thursday
Breakfast: 1 bowl of oatmeal
Snack: 1 hardboiled egg
Lunch: Progresso beef pot roast soup
Dinner: Arroz con pollo, recipe below!
Arroz Con Pollo, Lightened Up
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 cup rice 1 thigh • Old Points: 7 pts • Points+: 8 pts
Calories: 311.1 • Fat: 4.6 g • Protein: 17.9 g • Carb: 48 g • Fiber: 0.6 g
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 cup rice 1 thigh • Old Points: 7 pts • Points+: 8 pts
Calories: 311.1 • Fat: 4.6 g • Protein: 17.9 g • Carb: 48 g • Fiber: 0.6 g
· 8 skinless chicken thighs
· 1 tbsp vinegar
· 1/2 packet sazon
· about 1/2 tsp adobo powder
· about 1/2 garlic powder
· 2 tsp olive oil
· 1/2 onion
· 1/4 cup cilantro
· 3 cloves garlic
· 5 scallions
· 2 tbsp bell pepper
· 1 tomato, diced
· 1 tsp olive oil
· 2 1/2 cups enriched long grain rice
· 4 cups water
· 1 chicken bouillon
· 1 packet Sazon Tropical (or Goya)
· salt
Season chicken with vinegar, sazon, adobo and garlic powder and let it sit 10 minutes. Heat a large deep heavy skillet on medium, add oil when hot. Add chicken and brown 5 minutes on each side. Remove and set aside.
Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add 1 tsp olive oil to the skillet and sauté on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, bouillon (be sure it dissolves well) and sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil in between the lid and the pot if steam escapes).
Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add 1 tsp olive oil to the skillet and sauté on medium-low until soft, about 3 minutes. Add tomato, cook another minute. Add rice, mix well and cook another minute. Add water, bouillon (be sure it dissolves well) and sazon, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil in between the lid and the pot if steam escapes).
Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!
Friday
Breakfast:
Snack: Fiber One granola bar
Lunch: 1 fat free yogurt, steamed broccoli
Dinner: Shepard's pie....recipe below!
Shepard's Pie, Lightened Up
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g
Potatoes:
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g
Potatoes:
· 1-1/2 lbs Yukon Gold potatoes, peeled, diced
· 3/4 cup fat free chicken broth
· 2 tbsp fat free sour cream
· salt and pepper
· paprika
Filling:
· 1 lb 95% lean ground beef
· 1 tsp oil
· 1 medium onion, diced
· 1 celery stalk, chopped
· 2 cloves garlic, diced
· 8 oz mushrooms, diced
· 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
· 2 tbsp flour
· 1 cup fat free beef broth
· 2 tsp tomato paste
· 1 tsp Worcestershire sauce
· 1 tsp freshly chopped rosemary leaves
· 1 tsp freshly chopped thyme leaves
· salt and pepper
Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.
Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.
Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.








