After some adjusting to my weigh-in days, I have now settled on Sunday for weigh-in. My issue has been Friday night rolls around and I've got a bunch of weekly points sitting there for me to use. And instead of thinking, hey nice job Meg you didn't use those points, I think, hey let's eat everything in the house! It doesn't help Hubs has hockey on Friday nights so I am by myself in the evening. I tend to get snackier when I am flying solo.
What I am saying is, I do fantastic all week, eat too much Friday night, then weigh-in Saturday morning and I have a crap weigh-in. Not anymore! By switching to Sunday I will be less likely to blow a ton of points Saturday night because we usually have shit to do and I have no time for snacking. It worked for me this week so we will see if it continues to work.
Basically, this boils down to, I lost 1.2 pounds this week. Whew.
A few of my friends have tried this recipe Aunt Liz's Chicken Spaghetti and I wanted to make it when it was my week to cook. I don't know if I have mentioned this here, but Hubs and I take turns cooking by switching weeks. When it is our week to cook we are responsible for grocery shopping and meal planning. It is wonderful, plus a great way to change up meals. Hubs shies away from casseroles and soups, which I adore, and I'm not a big meat eater so we get lots of variety.
On Monday I made the Chicken Spaghetti. When Anna made it she used penne pasta and noticed the top layer was a little more al dente than the rest of the casserole, so at the halfway point I stirred the whole thing up. And Mary noticed hers was a little too soupy so I went with a touch less broth. With both of these tips, I really think it was perfect.
But, first, before all that, the spaghetti had to be broken into small pieces. And I had my sous chefs do that job. They took it quite seriously.
|A. is wearing a headlamp. Like mother like son.|
Yesterday I made lentil soup in the slow cooker. I was inspired by Anna's lentil soup and by the cooler weather we are having. I don't have the link to the recipe, it's at home, but it's pretty simple. I used veggie broth, a package of frozen mire poix mix (carrots, onions, celery), can of diced tomatoes, cup of lentils, seasoning, garlic, bam done! The directions called for it to cook on low for 12 hours of high for five hours. I ended up starting it on low and since Hubs was home had him kick it up to high after six hours.
I forgot to take a picture of it, but it was delicious, as well. Hubs doesn't count soup as a meal so I grilled some chicken sausages and it was great! Best part, the soup is only TWO points per serving!
Last night I went for my first post half-marathon run. Thankfully my training plan called for a Rest and Recovery run of three miles! After that I hit up my weight room (aka the basement) and got my first strength training of the week done. I am kicking butt at my 100 Days Until Star Wars Episode VII Streak!