Getting Closer to Goal!

Last week was a great week. I hit one of my smaller goals, getting under 165. As a reward to myself I bought flowers, or actually I had Andy buy flowers for me. He picked out beautiful pink and purple flowers. This week I focused on putting time in at the gym and staying on track food wise. It was a hard week at work, so this was a bit more difficult than I anticipated.

Reward Flowers!!

Thursday - Breakfast was a berry and spinach protein shake. Once I got to work I grabbed some coffee and started drinking water. I wasn't feeling great, so I didn't eat my salad at work. I stopped at the cafe to get some lentil and veggie soup, just what I needed when I am sick. Since I still wasn't feeling well, I didn't make it to the gym after work. I heated up some leftover soup when I got home from work and curled up on the couch to catch up on tv shows. I was in bed at 10PM!

Friday - Friday morning I also have a berry and spinach protein shake. For lunch I had a beet salad with a side of veggie and white bean soup. 

Saturday -  Saturday was a super busy day working on the house. We started with some breakfast sandwiches. For dinner we had some leftover Skinnytaste Clam Chowder. We got the motion lights and the security cameras installed which was a huge project. 

Sunday - Sunday I made a scramble of onion, sweet potato, spinach and egg whites.  I snacked on fruit and veggies during the day. Then I met Lindsay and Allie at a local brewery for a beer pairing with Girl Scout cookies. It was great to get out of the house and have some girl time. For dinner I was super lazy and made some chicken nuggets....not a great win in the food department....

Sweet potato, onion and spinach scramble with coffee!

Monday- I made a berry and spinach protein shake again. For lunch I roasted sweet potato, onion and chickpeas. I also brought a bunch of spinach and balsamic vinegar to have with the roasted veggies and beans. I had a personal trainer session after work on Monday, but decided I still needed to make dinner, because there were very few leftovers in the house. Andy had been wanting stuffed peppers, so I found a recipe for Santa Fe Stuffed Peppers on skinnytaste.com. This didn't go as planned since a huge storm came through and blew the transformer for the block!

Santa Fe Turkey Stuffed Peppers

Skinnytaste.com 

Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts

Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g

Sodium: 119 (without salt)  

Ingredients:

For the filling:

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn
• 1  pickled jalepeño more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste

For the peppers:

• 3 red bell peppers, cut in half lengthwise
• 1/3 cup reduced sodium, fat free chicken broth
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• 1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.  

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with scallions and serve with reduced-fat sour cream if desired (optional).

Makes 6 servings.

Tuesday - I was still all thrown off by the lack for power for over 4 hours last night. So I had to make my lunch in the morning and grab breakfast on the run. I ended up grabbing an Egg White Delight from McDonalds (7PP). I decided that I would focus on drinking tons of water during the day to flush the extra salt out of my system. For lunch I had spinach, roasted sweet potatoes, onion and chickpeas with balsamic vinegar. I brought peppers and tangerines for snacks. I will try to finish cooking the peppers tonight for dinner. I got the filling made, but wasn't able to cook the peppers with the filling in it!

Wednesday - I made a tropical smoothie for breakfast this morning. I used a banana, pineapple, protein powder and dried coconut flakes. It was light and delicious! Lunch was provided since I had a lunch meeting. Lunch was mexican food, so I had to be careful. Luckily there was a nice large salad, grilled chicken and then toppings. So I took a plate full of salad, a small piece of chicken some beans and salsa. Dinner was the leftover Sante Fe Stuffed Peppers.

Weigh In- This week I lost another 0.6 lbs. This brings me to a total weight loss of 10.6 lbs!! Getting closer to goal!