Category: Week 09

Week 9: Weigh-in / Recap

Weigh-in

I lost two pounds! I am a little surprised, but super excited. I’m not sure what you call 10-pound ranges in weight (e.g., 160’s, 150’s, 140’s…) – maybe weight decades? Whatever you call them – this puts me in the next one down. Once I get into the weight decade below that, I’ll be very close to my goal.

I don’t have a specific number for my goal, but basically, once I can fit into all of my pants/shorts again, I’ll be good. If I lose a little more than that, great.

Recap

So, what was it that helped me to lose this week?

Water: I think I did pretty good on this all week, except for beach day. But then again, those huge Hawaiian ices are mostly frozen water, right?
Exercise: A couple of long walks and a little mulching – I didn’t exercise most days, but at least there was something.
Fruits / Veggies: I got at least five most days (5 out of 7).
Points / Portions: I stayed within my daily allowance most days. I didn’t know how many Points I had when we went out to eat on Day 1, but I balanced out nachos with a small “meal” (avocado toast) – also, I only had one other meal that day. I did use flex Points for treats (cupcakes, banana bread, ice cream bar, Hawaiian ice), but I only had half cupcakes, small slices of banana bread, and the lowest Point ice cream bar option. I also used some flex Points on the dumplings and crab cheese on Day 7, but I guess all together, it was within my total allowance for the week.
Planning: I think I did well here – we had family in town and I knew we were going to have a lot of people over for dinners, so I made something that worked with my Points allowance (and that I thought everyone would enjoy), and then supplemented with takeout (which I abstained from at least one of the days). Both days, it was something I could throw in the crockpot so I wouldn’t run out of time and just eat whatever.

What will Week 10 bring? Well, there are a lot of leftovers in our fridge, and we’re also having a cookout. We’ll see how it goes. It may be one of those weeks when I’ll just be happy if I don’t gain.

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 7

One. More. Day.

We’re going to the beach, so I’ll pack something I can have for lunch, and have something ready in the crockpot for when we get home.

Breakfast: Cheerios™, Blueberries, Milk, Water

Serving size of Cheerios with 3/4 cup 2% milk, topped with blueberries.

Lunch: PB&J, Apple, Water, Hawaiian Ice

Half of a peanut butter and jelly sandwich and a large apple was enough to keep me going for our beach day. On our way back to the car, I got a small Hawaiian ice, which turned out to be a pretty sizable tower of Hawaiian ice.

Dinner: Teriyaki Chicken, Rice, Watermelon, Dumplings, Crab Cheese, Water, Tootsie Roll

Soooo…I had just planned on having chicken, rice, and fruit, but I was not able to resist the other appetizers we got to go with the meal to make sure we had enough food for everyone. Originally, I was going to make broccoli slaw to go with the meal (see dinner from Week 1: Day 3 or Recipe page), but I ran out of time.

Crockpot Teriyaki Chicken

2 lbs. boneless chicken breasts
1/4 cup sugar
1/2 cup soy sauce
3 tablespoons rice vinegar (you could also use cider vinegar)
1 teaspoon ground ginger
2 cloves minced garlic
1/4 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons water

Mix sugar, soy sauce, vinegar, ginger, garlic, and pepper in crockpot with a whisk. Add chicken, turning over to coat both sides in mixture. Cook on low 4 – 5 hours. Remove chicken and shred. Pour cooking liquid in to saucepan and bring to boil. In a small bowl, mix together cornstarch and water until smooth; slowly add to boiling liquid and reduce to simmer. Allow sauce to thicken 2 – 3 minutes, then toss chicken back in, mix together, and heat through.

Snack: Water

No snack.

Exercise: Walk

We probably walked at least four miles along the waterfront on our way to the beach and back to our car, so I finally got some exercise!

How Did I Do?

I didn’t do as well as I thought I would – I didn’t plan on the giant Hawaiian ice or the dumplings and crab cheese. A little light on fruits/veggies and water probably too. I’ve been doing well all week though and I did get exercise today – will all of that be enough?

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 6

We have family from out of town staying with us starting today! I’d really like to lose weight again this week, so here’s the plan for today and tomorrow:

Make something that fits within my Points allowance for dinner
Supplement with takeout so there is enough food for everyone who ends up eating dinner at our house

We’ll see how I do.

Breakfast: Cereal, Strawberries, Milk, Water

Kashi GO^® Original (serving size) with 3/4 cup 2% milk and topped with strawberries.

Lunch: Turkey Wrap, Water

Whole wheat tortilla, light mayo, country Dijon, turkey, reduced-fat cheese slice, sliced red bell peppers.

Dinner: Chile Verde, Bread, Watermelon, Water, Ice Cream Bar

I made chile verde last night (from the May 2005 issue of Cooking Light magazine), so all I had to do today was warm it up in the crockpot.

It was good – tender pork, onion, tart tomatillo, chiles, garlic, cumin, oregano, cilantro. The only issue I had when I made it was that the flour that coated the pork also coated the bottom of the pan and started to brown, but I just added a little water and scraped it up when I was cooking the veggies.

I served it with some Zingerman’s bread. My mother-in-law brought watermelon, so I had that too. For everyone else, we also got tacos, beans, and rice, but I was able to stick with the soup, bread, and watermelon.

My mother-in-law also brought some ice cream treats, and I picked the one that was the least amount of Points.

Everyone had a great time and good food – yeah!

Snack: Water

No snack.

Exercise: 0 Minutes

No exercise again.

How Did I Do?

I think it went great! Water, fruits/veggies, and portions all good. A little over on Points, but not much. No exercise (again).

The best part was that I stayed strong, stuck with the plan, and fed a bunch of people at the same time.

One day down, one to go!

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 5

Breakfast: Oatmeal, Blueberries, Water

This time I had oatmeal with blueberries instead of apple: 1/2 cup quick oats, pinch of salt, slightly less than 1 cup 2% milk, microwave for 90 seconds, add blueberries.

Lunch: Pizza, Apple, Asparagus, Water

I was clearing out the fridge a bit for lunch. The girls had pizza with my parents and they gave us the leftovers, including a slice with some toppings that I knew the girls wouldn’t eat. It was a big slice, so I split that and the leftover asparagus from Day 2 with my husband. I also had half of an apple.

Dinner: Fajita, Orange, Water, Tootsie Roll

I finished off the fajita filling, along with half of an orange, and ended the meal with a midgee tootsie roll.

*I didn’t eat all of the fruit on the cutting board, just half of the orange*

Snack: Banana Bread, Water

Another slice of banana bread; I think at least part of this was within my daily Points allowance.

Exercise: 0 Minutes

Yup.

How Did I Do?

Pretty good on water, fruits/veggies, and Points/portions; no exercise though.

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 4

Breakfast: Peanut Butter Toast, Banana, Water

Whole wheat toast, 1 tablespoon natural peanut butter, half of a banana sliced over the top.

Lunch: Turkey Armour^® LunchMakers^®, Veggie Dip, Peach, Water

Crackers topped with turkey and cheese, dipped in low-fat veggie dip, and a juicy ripe peach. I saved the mini Butterfinger included with the LunchMaker for later.

Dinner: Fajita, Corn, Melon, Water, Mini Butterfinger

I only had one fajita tonight, which cut down on Points, and some corn and honeydew melon on the side again. I had the mini Butterfinger from lunch for dessert.

Snack: Triscuits, Salsa, Cheese Stick, Apple, Carrots, Banana Bread, Water

I had enough Points left for a “big” snack: 6 Triscuits with salsa, reduced-fat cheese stick, half of an apple, and carrots. I had also made banana bread, and you have to have at least one slice fresh to get that slight crunch of the crust that perfectly pairs with the tender middle. I had a smaller piece than I normally would and left off the butter this time, but it was still so good.

My favorite banana bread recipe is from the September 2003 issue of Cooking Light magazine. Whenever I have three over-ripe bananas, this is what I make. Honestly, if I don’t have plain yogurt, sometimes I use low-fat vanilla yogurt, which probably adds more calories. I also usually top half of the bread with chopped walnuts. A slice of this would be great for breakfast paired with fruit.

Classic Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
3 mashed ripe bananas
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking Spray

Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add eggs one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8.5 x 4.5-inch loaf pan coated with cooking spray (I line my pan with aluminum foil first, then spray). Bake at 350 for 70 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan (if you use the foil, you can easily lift the foil and bread out of the pan; no need to remove foil from bread – I store it wrapped in foil anyway). Cool completely on wire rack.

The recipe says this is 14 servings – one serving has 187 calories, 4.3g fat, 3.3g protein, 34.4g carbs, 1.1g fiber.

Exercise: 0 Minutes

Again with the 0 minutes!

How Did I Do?

Not that different from yesterday: good on water, fruits/veggies, Points/portions, probably used a few Flex points on a treat, and no exercise.

I think I’ve been doing pretty well this week, but it will come down to how I do when we have visitors the last couple of days before weigh-in. I have a plan, but we’ll see if I can stick to it.

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 3

Breakfast: Cereal, Blueberries, Milk, Water

Kashi GO^® Original (serving size) with 3/4 cup 2% milk and topped with blueberries.

Lunch: Granola Bar, Peach, Water

Another late breakfast means another light lunch: KIND oats and honey granola bar and a peach.

Dinner: Fajitas, Corn, Melon, Water, Cupcake

I don’t make chicken fajitas a lot because the girls aren’t huge pepper and onion fans. I had originally planned to make this when they were gone, but our dinner plans didn’t work out that way. Surprisingly, they actually didn’t mind it!

The fajita marinade recipe I use is from the “Treasury of Cooking Healthy” cookbook: combine 1/2 cup fresh lime juice, 1 tablespoon dried oregano leaves, 1 tablespoon minced garlic, 2 teaspoons cumin, and 2 teaspoons black pepper in a bowl or resealable bag (I only used one teaspoon pepper this time since the girls were having it and I remembered it being a little spicy).

The rest is a variation – the original recipe uses flank steak, but I add 1 pound of chicken (tenders or sliced chicken breast) to the marinade. This time I tried using a fork to remove the tendon from the chicken tenders, which worked well for this recipe (might not work for recipes that you need the whole chicken tender intact) – look it up!

Marinate at least 30 minutes. We grilled both the chicken and some sliced onions and peppers this time, but you could also sauté them or use a grill pan (we used a sheet pan and a grill basket so nothing would fall through the grate). Wrap them in a tortilla, and you’re done! The chicken is very flavorful, so you don’t need much – load it up with the veggies instead.

I served the fajitas with canned corn (microwaved with less than a tablespoon of butter for the whole dish, plus some tajin seasoning), and some honeydew melon. The tajin seasoning (chili and lime) gives the corn some of the flavors of elote. The melon was sweet and juicy.

I also finished with half of another cupcake from my trip to the bakery yesterday. Great dinner!

Snack: Popcorn, Apple, Water

Low-fat popcorn and half of an apple made for a satisfying snack.

Exercise: 0 Minutes

No exercise.

How Did I Do?

Water, fruits/veggies, and portions / Points all on track (I may have been a little over on Points with the cupcake, but not by much). No exercise. All in all though, a good day.

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 2

Breakfast: Cereal, Mango, Milk, Water

Serving size of Total cereal, with 3/4 cup 2% milk and chopped ataulfo mango again – so good!

Lunch: Yogurt, Water

Late breakfast, so lunch was basically a snack to tide me over until dinner: Activia^® black cherry yogurt.

Dinner: Ribs, Squash, Asparagus, Water, Cupcake

We had leftover manicotti and leftover ribs; my husband wanted the manicotti, so I had the ribs (this is when I discovered how few Points they actually were). I made a couple of vegetable sides to go with both: roasted butternut squash, and roasted asparagus with balsamic browned butter. Also, there was a cupcake from a local bakery that I saw on my Facebook feed that looked amazing, so I split one with my husband.

Both of these sides are pretty simple. For the squash:

Peel it. Cut off both ends. Cut it crosswise at the bottom of the “neck” (where the bulge starts). Stand each part up and cut off the peel in strips from top to bottom all the way around.
Seed it. Most of the seeds should be in the bottom / bulge part – cut it in half from top to bottom and then use a spoon to scoop / scrape out the seeds.
Cut it up into large cubes.
Toss it with olive oil (1 – 2 tablespoons) and salt on a sheet pan.
Cook it at 400 degrees until tender and lightly browned, flipping / stirring with a spatula occasionally.
Taste it and add more salt if necessary.

You can skip the prep if you buy pre-cut squash. Also, when I cut butternut squash, I wear a latex glove on the hand that is going to be touching the squash; otherwise, whatever sap/juice that oozes out of the squash dries out my hands.

The Roasted Asparagus with Balsamic Browned Butter is a recipe from the September 2001 issue of Cooking Light magazine. Some notes on the recipe:

Pencil-thin asparagus is best, but if you can only find thick stalks, just trim off the bottoms and then use a vegetable peeler to slim up the stalks a bit.
Only cook for the amount of time in the recipe (12 minutes) – you don’t want the asparagus to get too mushy/soggy.
Make sure you don’t burn the butter – you just want it lightly browned, and then quickly add the other ingredients.
The sauce is amazing. You’ll want to dip every single piece of asparagus in it. Maybe even some of the other food on your plate. Maybe even drink it. You have been warned.
I don’t add any of the optional ingredients, but try them if you want!

Snack: Water

No snack.

Exercise: Mulching

More mulching, but not nearly as much as before – less than 30 minutes.

How Did I Do?

Water – good. Points / portions – good (I’m pretty sure even the half a cupcake fit within my daily Points). A little light on fruits / veggies and exercise, but at least some of each.

This week is feeling different. Yesterday, I had a meal out where I didn’t count Points, but I did try to balance things out. Today, I had half of a cupcake, but it was also balanced out by the rest of the meal / day. In other words, I’m treating myself, but I don’t feel like I’m doing horrible and it may all work out. I guess we’ll see!

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.

Week 9: Day 1

In eight weeks, I’ve lost 11 pounds. I still have about 15 to go, and honestly, I’d love to just take a break for awhile, but I’m going to try to keep going.

This week, we have houseguests starting a couple of days before weigh-in. Normally, we’d get a bunch of takeout, but since I’ll potentially have five solid days of good choices, I’m going to try to be good at least until weigh-in and lose some weight this week.

We’ll see if I can stick with it.

Brunch: Egg Scramble “Burrito,” Water

Same basic concept as the egg scramble I had for breakfast on Week 7: Day 4, but this time I only used two slices Canadian bacon, my veggies were onions, peppers, tomatoes, and garlic, and I served it in a tortilla.

There was so much filling that I had to eat some before I could even attempt to wrap it up in the tortilla. Next time, I would let it cool a bit before putting it in the tortilla; by the time it was cool enough to eat, the tortilla was a little soggy in the middle.

Dinner: Nachos, Avocado Toast, Water, Wine

It was my daughter’s last day of school and she had arranged to have a sleepover at her grandparents’ house, along with her sister. My husband and I decided to actually go out to eat – our first time eating in a restaurant (not takeout) in over a year. There was a spot open on the patio, which was even better.

We got nachos – not the best choice weight-wise, but delicious. I decided to go light on my “meal” and got avocado toast, which was perfect – a toasted slice of bread with smashed avocado, thinly sliced radishes, pickled onions, and pepitas. I also had a glass of wine.

I was tempted to get the brownie for dessert, but I was full (and I’m still trying to lose weight this week, right?), so I had a tootsie roll later.

Snack: Water

No snack – still full from dinner!

Exercise: Walk

We stopped home and then went for a long walk after dinner.

How Did I Do?

It wasn’t a typical weight loss day, but:

I got plenty of water and exercise
I started the day with a low-point, filling breakfast
I had plenty of Points (and extra Flex Points) to use for dinner
The nachos were a lot, but I balanced it out by just getting the avocado toast for dinner

So, overall, I think it was fine. Actually, it was more than fine, because it was a great night.

No regrets.

*Note: I am using tools from the Weight Watchers^® program circa 2007, because that’s what I have. So, the Points values that I am using may differ from the current program.