Weight Maintenance Month 11: Week 1

Day 1

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Kashi® Island Vanilla biscuits with half of a banana (sliced), blueberries, and 2% milk.
  • Lunch: Turkey Armour® LunchMakers®, Mango, Water
    Crackers, meat, and cheese, and the tiny candy bar included for dessert. Also a few slices of honey mango.
  • Dinner: Picadillo, Rice, Broccoli, Water, Cupcake
    Approximately 1/2 cup jasmine rice, some picadillo (more than 1/2 cup, but less than 1 cup), and some broccoli microwaved in the bag and tossed with a little olive oil, salt, and pepper. Half of a cupcake for dessert.
  • Snack: Apple, Water
    Half of a sliced apple.

Day 2

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Same breakfast as yesterday.
  • Snack: Banana
    Needed something to tide me over, so I had the other half of the banana from breakfast.
  • Lunch: Soup, Water
    A can of Amy’s® Quinoa, Kale & Red Lentil soup.
  • Dinner: Picadillo, Rice, Squash, Water, Cupcake
    Same dinner as Day 1, but with spaghetti squash instead of broccoli.
  • Snack: Orange, Water, Hard Seltzer
    A mandarin orange, plus a hard seltzer with friends (luckily only 100 calories!).

Day 3

  • Breakfast: Oatmeal, Apple, Water
    1/2 cup quick oats mixed with salt, cinnamon, and slightly less than 1 cup 2% milk, microwaved for 90 seconds, stirred, microwaved for another 30 seconds, and then I stirred in some peeled, chopped apple.
  • Lunch: Turkey Wrap, Grapes, Water
    Whole wheat tortilla, light mayo (1 Tbsp. or less), whole grain mustard, 1 slice reduced-fat cheese, turkey, lettuce, tomato, plus some grapes on the side.
  • Dinner: Chicken Sandwich, Carrots, Water, Cupcake
    Wendy’s grilled chicken sandwich with some baby carrots, and half of a cupcake for dessert.

Day 4

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Cheerios™ with sliced banana, blueberries, and 2% milk.
  • Lunch: PB&J, Apple, Water
    Half of a PB&J sandwich (whole wheat bread, less than 1 Tbsp. natural peanut butter, 1-2 tsp. jelly) and an apple.
  • Dinner: Chili, Corn Muffin, Water, Water, Cupcake
    1 cup Nonstop, No-Chop Chili, a Cornmeal-Cheddar Muffin, and half of a cupcake for dessert.

Day 5

  • Breakfast: Cereal, Milk, Water
    Kashi® Island Vanilla biscuits and 2% milk.
  • Lunch: Turkey Armour® LunchMakers®, Apple, Water
    Crackers, meat, and cheese, and the tiny candy bar included for dessert. Also apple slices.
  • Dinner: Chili, Corn Muffin, Water, Tootsie Roll
    Same dinner as Day 4, except with a midgee tootsie roll instead of half of a cupcake.
  • Snack: Grapes, Water

Day 6

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Grape-Nuts® (1/2 cup) with 1/2 cup 2% milk, sliced banana (half of a banana), and some blueberries.
  • Lunch / Dinner: Pork Tacos, Water, Cream Puff
    I had a late breakfast, and then we went out for my mother-in-law’s birthday for dinner. I got 3 pork tacos, which were much bigger than I thought they would be, and also topped with coleslaw. I probably shouldn’t have eaten all of them, but I thought they wouldn’t reheat well because of the coleslaw, so I finished them off. I also had a cream puff for dessert.

Day 7

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Same breakfast as Day 4.
  • Lunch: Peanut Butter Crackers, Apple, Water
    1 package of peanut butter crackers and an apple.
  • Dinner: Picadillo, Rice, Spaghetti Squash, Water, Tootsie Roll
    The last of the leftover picadillo and rice (even less than I had before), rounded out with a whole bunch of leftover spaghetti squash with salt and pepper. A midgee tootsie roll for dessert.
  • Snack: Grapes, Orange, Water
    A few green grapes and an orange.

How Did I Do?

I think I did pretty well, but I did overeat for dinner on Day 6. I also had cupcakes for a fair portion of the week, but I only ate half of one each day and either skipped my nighttime snack or only had fruit, and I’ve lost weight doing that before. I drank plenty of water and ate lots of fruits and veggies. I watched my portions and made good choices (except for that one dinner). I didn’t exercise, but I was doing some lifting and toting one day, and walked quite a bit another. So, overall, I think I did pretty well, but we’ll see!

No regrets.

Extra Recipe: Picadillo

I’ve made the Picadillo from the Cooking Light Complete Cookbook many times. I love the mix of sweet and savory – beef, onion, garlic, raisins, olives, capers, tomato paste, and pepper. I serve it over jasmine rice, with a veggie and/or fruit on the side.

I did less than the serving size

Picadillo

  • 1 tsp. olive oil
  • 1 cup finely chopped onion (I don’t usually chop it very finely)
  • 1 pound ground round (or leaner)
  • 3 garlic cloves, minced
  • 1 cup less-sodium beef broth
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped pimiento-stuffed olives (I just use sliced)
  • 3 Tbsp. capers
  • 1 Tbsp. tomato paste
  • 1/4 tsp. freshly ground black pepper (I just use ground black pepper)
  • 3 cups hot cooked rice
  • Parsley sprigs (optional – I rarely use unless I happen to have it already)

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add beef and garlic; cook 5 minutes or until browned, stirring to crumble. Add broth and next 5 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Serve with rice. Garnish with parsley sprigs, if desired.

Yield: 4 servings (1 cup picadillo and 3/4 cup rice)

Nutritional Info: 372 calories, 8.9 grams fat, 2.3 grams fiber

Enjoy!

Extra Recipe: Sour Cream Coffee Cake

I like to make a special brunch on the weekend: a breakfast treat that’s within my Points, a couple of slices of center-cut bacon cooked in the oven, and fruit. Even though I was done a day early this week, I had already planned on making the Sour Cream Coffee Cake from my Cooking Light Complete Cookbook, and I stuck to one serving size, two slices of bacon, and fruit. It’s a traditional coffee cake with a cinnamon / sugar / walnut streusel in the middle and on top, but lightened with egg whites and low-fat sour cream. Crunchy streusel, tender cake – what’s not to like?

Sunday brunch

Sour Cream Coffee Cake

  • 1/2 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 2 tsp. ground cinnamon
  • 1 cup granulated sugar
  • 1/4 cup butter, softenened
  • 2 large egg whites
  • 1 cup reduced-fat sour cream
  • 1 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Cooking spray

Preheat oven to 350 degrees. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour in to dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Yield: 12 servings

Nutritional Info: 243 calories; 8.1 grams fat; 0.7 grams fiber

Enjoy!

Weight Maintenance Month 9/10: Week 5 Weigh-in

I weighed myself a day early, and I lost…3 pounds! Finally, I’m at my target weight, I’ve reached my goal, and I’m done for this month. Sure, it took about a month to lose it all, but it was two month’s worth of weight gain, including holidays and vacation.

So, what got me to this point?

  • Water: Very important – all day, every day.
  • Fruits and Veggies: With almost every meal and snack (sometimes that’s all I could have for a snack).
  • Exercise: I really need to get this into my routine, especially for in between weigh-ins, but this time, it was all about food and water.
  • Portions: I didn’t count, weigh, and measure everything, but I did watch my portions and measured when I needed to. I did order cupcakes from the bakery (I really wanted to try the flavors they had this week), but I only had half of one after dinner each day. I went out to eat, but I ordered something that both sounded really good and wasn’t too much food. I generally didn’t have nighttime snacks (partly because of the cupcakes), and I filled out meals with fruits and veggies.
  • Planning: It turned out to be soup week this week! I made light chilis and soup for dinners. I used up leftovers in ways that fit within my Points (muffin bowls, turkey wraps). I stuck with breakfasts and lunches that I knew were on target for me.

Well, that’s it for now – I’ll be back in about a month!

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.

Weight Maintenance Month 9/10: Week 5

Closer to my goal – hopefully only 1 or 2 more weeks away!

Day 1

  • Breakfast: Muffin, Yogurt, Blueberries, Water
    I warmed one of the Pear and Walnut Muffins from Day 7 last week, broke it up, and mixed it with 3/4 cup plain non-fat Greek yogurt and some blueberries.
  • Lunch: Turkey Wrap, Apple, Water
    Whole wheat tortilla spread with some of the cucumber-yogurt dressing from the Falafels on Day 7 last week, then topped with turkey and some of the cucumber-tomato salad from that same meal. Half of an apple on the side.
  • Dinner: Chili, Cornbread, Water, Cupcake
    Serving size of White Chicken Chili with Poblanos, serving size of Jalapeno Corn Bread, and half of a cupcake for dessert.
  • Snack: None
    I figured with the cupcake I had had enough for the day.

Day 2

  • Breakfast: Muffin, Yogurt, Blueberries, Water
    Same breakfast as Day 1.
  • Lunch: Turkey Wrap, Orange, Water
    Same lunch as Day 1, except with a mandarin orange instead of an apple.
  • Dinner: Chili, Cornbread, Water, Cupcake
    1 cup Nonstop, No-Chop Chili with cornbread from Day 1 and half of a cupcake for dessert.
  • Snack: Melon, Water
    Honeydew melon because I needed a little something.

Day 3

  • Breakfast: Oatmeal, Blackberries, Water
    1/2 cup quick oats mixed with salt, cinnamon, and slightly less than 1 cup 2% milk, microwaved for 90 seconds, stirred, microwaved for another 30 seconds, and then I stirred in some blackberries.
  • Lunch: Turkey Wrap, Apple, Water
    Same lunch as Day 1, and that’s the last of the falafel leftovers!
  • Dinner: Chili, Cornbread, Water, Cupcake
    Same dinner as Day 2.
  • Snack: None
    Probably had enough for the day.

Day 4

  • Breakfast: Cereal, Banana, Milk, Water
    Nature’s Path Blueberry Cinnamon Flax with sliced banana (half of a banana) and skim milk.
  • Lunch: Samosa Wrap, Orange, Water
    Amy’s Organic Indian Samosa Wrap and a mandarin orange.
  • Dinner: Soup, Salad, Water, Chocolate
    I went out to dinner with a friend – a cup of French onion soup and a side salad (shaved Brussels sprouts, Napa cabbage, pickled red onion, green apples, Gorgonzola, sweet potato, and apple cider vinaigrette). A turtle later for dessert.
  • Snack: None
    Wasn’t sure how many Points dinner was, so no snack.

Day 5

  • Breakfast: Cereal, Banana, Strawberries, Milk, Water
    Chocolate Cheerios™ with sliced banana (half of a banana), chopped strawberries, and skim milk.
  • Lunch: Turkey Sandwich, Orange, Water
    2 slices whole wheat bread, less than 1 Tbsp. light mayo, whole grain mustard, and lettuce. Mandarin orange on the side.
  • Dinner: Chicken Chowder, Soup Toast, Fruit, Water, Cupcake
    Serving size of Chicken Chowder with Chipotle, “soup toast” (1 slice whole wheat bread spread with 1 tsp. olive oil and toasted), grapes, and half of a cupcake for dessert.
  • Snack: None

Day 6

  • Breakfast: Cereal, Strawberries, Milk, Water
    Kashi® Cinnamon Harvest biscuits with chopped strawberries and 2% milk.
  • Lunch: PB&J, Apple, Water
    1 slice whole wheat bread with 1 Tbsp. or less of peanut butter and less than that of jam. Apple on the side.
  • Dinner: Chicken Chowder, Fruit, Water, Cookie
    Same dinner as Day 5, but with no soup toast and a Banana Oatmeal Chocolate Chip Cookie instead of half a cupcake.
  • Snack: Water

How Did I Do?

That’s right, only 6 days this week – I weighed myself a day early and – spoiler alert – I was done! So, I did really well! I drank water, I ate fruits and veggies, I watched my portions and measured when I needed to, and I planned and made light dinners throughout the week. I had gotten cupcakes from the local bakery because they had flavors that I wanted to try, but I only had half of a cupcake each day (or some other small treat after those were gone), and I skipped my nighttime snack (or only had fruit). When I went out to dinner, I ordered something that sounded good, but wasn’t too much food.

No regrets!

Extra Recipe: Chicken Chowder with Chipotle

This was a “how can I use up what’s in my fridge?” recipe, and it was delicious. You sauté onion, carrot, celery, chipotle, cumin, oregano, thyme, and garlic, then add broth and chicken breast, then remove the chicken and puree the vegetable/broth mixture. You cook red potatoes and hominy (or corn) in the pureed mixture, then add the chicken (now shredded) and a little whipping cream, then fresh tomato, cilantro, salt, and lime at the end. The broth has a ton of flavor from the vegetables and spices, but also a little richness from the cream. There are a variety of textures from the broth, chicken, potatoes, and hominy/corn. The tomato, cilantro, and lime add a freshness and brightness. So good!

Will definitely be making this one again

Chicken Chowder with Chipotle

Here are my recipe notes:

  • I love the flavor of canned chipotle chiles, but I don’t like using just one (although I know I could just freeze the rest to use later). I used chipotle chili powder instead – about 1 tsp.
  • I added the garlic during the last 1 – 2 minutes of cooking the vegetables because I didn’t want it to brown too much.
  • I used frozen corn instead of canned hominy because that’s what I had.
  • Make sure you seed the tomato – just cut it into wedges, use your finger to push the seeds out of all of the little cavities and crevices, then chop the tomato.

Enjoy!

Extra Recipes: Chicken Chili and Jalapeno Cornbread

From Weight Watchers® Slow Cooker Recipes: White Chicken Chili with Poblanos. You put mashed and un-mashed, undrained navy beans, chicken, poblano, onion, garlic, chili powder, cumin, salt, chicken stock, and flour in a crockpot, cook it, shred the chicken, and top it with cilantro, pepper, and potentially some low-fat sour cream. It smelled great when it was cooking, but I thought it was missing something flavor-wise. Next time I might add a can of diced tomatoes and lime juice. I served it with a Jalapeno Cornbread from the Cooking Light Complete Cookbook (recipe below), which can also add some flavor if you break it up into the chili.

Great together, but I might make some additions to the chili next time

White Chicken Chili with Poblanos

  • 1 15.5-oz. can navy beans, undrained (I used Great Northern Beans since that’s what I could find)
  • 1 pound boneless, skinless chicken breast
  • 2 cups chopped poblano chile (this was 4 peppers for me)
  • 1 1/2 cups chopped white onion (I might use a sweet or yellow onion next time)
  • 1 Tbsp. finely chopped fresh garlic
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 2 1/2 cups unsalted chicken stock (I used reduced-sodium chicken broth)
  • 2 Tbsp. all-purpose flour
  • Variation: Add 1 can diced tomatoes with the other ingredients, and some fresh lime juice at the end
  • Reduced-fat sour cream (optional)
  • Cilantro (optional)
  • Freshly ground black pepper (optional)

Mash 1/4 cup of the beans with a fork; place in a 5- to 6-quart slow cooker. Add the chicken, next 6 ingredients, 2 1/4 cups of the stock, and remaining navy beans to the cooker. Whisk together the flour and remaining 1/4 cup stock until smooth; stir into the mixture in the cooker. Cover and cook on low until the chicken is done and the mixture is slightly thickened, 3 to 4 hours. Remove chicken, coarsely shred, and return to cooker. Ladle 1 1/3 cups into each bowl and top with 2 Tbsp. sour cream, cilantro, and/or black pepper if desired.

Nutritional Info: 224 calories, 2.8 grams fat, 5 grams fiber

Jalapeno Corn Bread

Skillet cornbread with little flavor bursts throughout
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 cup fat-free milk
  • 1/2 cup chopped red bell pepper
  • 1/4 cup minced seeded jalapeno pepper
  • 3 Tbsp. butter, melted
  • 2 Tbsp. minced fresh cilantro
  • 2 large eggs, lightly beaten
  • 7 oz. can whole-kernel corn, drained
  • 1 tsp. canola oil
  • Cooking spray

Preheat oven to 425 degrees. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 5 ingredients. Combine milk and remaining 6 ingredients (I added eggs first so I could beat them in the bowl, then added milk and whisked that together, then the rest); add to cornmeal mixture. Stir just until moist.

Coat 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in preheated oven for 7 minutes (don’t do this too early or the oil will burn, and if the pan is ready before your batter is ready, it will cool down too much before you add the batter). Pour batter into heated pan and bake for 25 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes before serving.

Yield: 12 servings / wedges

Nutritional Info: 171 calories, 4.7 grams fat, 1.8 grams fiber

Enjoy!

Weight Maintenance Month 9/10: Week 4 Weigh-in

I lost…2 1/2 pounds! Yeah! I’m finally in the “weight decade” I want to be in, but not quite to my goal yet. Only a few more pounds to go though!

Here’s a recap of this week:

  • Water: All day, every day.
  • Fruits & Veggies: Some with almost every meal and snack.
  • Exercise: Nope, still nope.
  • Portions: I didn’t religiously count and measure this week, but I stuck to serving sizes and measured when I needed to. I also didn’t have nighttime snacks most of the week, or if I did, it was usually fruit. The only exception was the nighttime snack on Day 1 – I did go kind of overboard on that. But then I was good the rest of the week. I did have a cupcake for dessert on Day 7, but it was only half of a cupcake. Also, I think it was good that this week I didn’t skip any meals – it meant no nighttime snacks, but it kept me on an even keel throughout the day.
  • Planning: I stuck with familiar breakfasts and lunches so I knew how many Points they were, but I varied them from day to day. I made several dinners throughout the week that I knew would be the right amount of Points. I made a special breakfast on the weekend, but figured out in advance that it would be the normal amount of Points that I normally spend on breakfast. I didn’t write down / total how many Points I had each day, but based on what I was eating and figuring out how many Points dinners and the special breakfast were in advance, I figured I was right on target (or pretty close).

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.

Weight Maintenance Month 9/10: Week 4

Well, I wish I was done already, but I’m going to try to keep going.

Day 1

  • Breakfast: Cereal, Milk, Water
    Nature’s Path Blueberry Cinnamon Flax and skim milk.
  • Lunch: Turkey Armour® LunchMakers®, Apple, Water
    Crackers, meat, and cheese, and the tiny candy bar included for dessert. Also half of an apple.
  • Dinner: Quesadilla, Orange, Water, Chocolate
    Leftover chicken and veggies from last week’s fajitas, plus some low-fat cheese on a whole wheat tortilla. An orange on the side and half of a Chunky candy bar for dessert.
  • Snack: Twizzlers, Goldfish® Pretzels, Nuts, Water
    I kind of went off the rails – did I have even more than this? I don’t even know. Not a great way to end the first day of a new week, but I’ll start again tomorrow.

Day 2

  • Breakfast: Oatmeal, Apple, Water
    1/2 cup quick oats mixed with salt, cinnamon, and slightly less than 1 cup 2% milk, microwaved for 90 seconds, stirred, microwaved for another 30 seconds, and then I stirred in some peeled, chopped apple.
  • Lunch: Granola Bar, Yogurt, Water
    “Snack lunch” – Nature Valley™ Fruit & Nut granola bar and an Activia® black cherry yogurt.
  • Dinner: Stir-Fry, Rice, Pineapple, Water, Chocolate
    Pork and Vegetable Stir-Fry with Cashew Rice (1/2 cup rice and 1 cup pork and vegetables) with some fresh pineapple and a chocolate truffle for dessert.
  • Snack: Water
    No snack, just water.

Day 3

  • Breakfast: Cereal, Banana, Blueberries, Milk, Water
    Cheerios™ with sliced banana (half of a banana), blueberries, and skim milk.
  • Lunch: Soup, Water
    1 can Amy’s Organic low-fat Vegetable Barley Soup.
  • Dinner: Stir-Fry, Rice, Pineapple, Water, Chocolate
    Same dinner as Day 2, with a chocolate orange peel instead of a chocolate truffle.
  • Snack: None
    Bed.

Day 4

  • Breakfast: Cereal, Banana, Milk, Water
    Nature’s Path Blueberry Cinnamon Flax with sliced banana (half of a banana) and skim milk.
  • Lunch: PB&J, Pear, Water
    Half of a sandwich – 1 slice whole wheat bread, natural peanut butter (less than 1 Tbsp.), and strawberry jam (even less than the peanut butter). Pear on the side.
  • Dinner: Beef Stew, Egg Noodles, Salad, Water, Chocolate
    1 cup of Beef with Spice Cocoa Gravy, 1/2 cup of egg noodles, salad (lettuce, carrot, tomato) with a light drizzle of lite Catalina dressing, and a chocolate orange peel for dessert.
  • Snack: None
    Bed.

Day 5

  • Breakfast: Cereal, Banana, Milk, Water
    Same breakfast as Day 4, but with 2% milk instead of skim.
  • Lunch: Turkey Sandwich, Orange, Water
    2 slices whole wheat bread with less than 1 Tbsp. light mayo, whole grain mustard, turkey, and lettuce. Mandarin orange on the side.
  • Dinner: Beef Stew, Egg Noodles, Banana, Water
    Leftovers from Day 4; I had mixed the noodles and beef / gravy together to store in the fridge (didn’t want the noodles to dry out), so I couldn’t measure separately, but I tried not to have too much. I also had the other half of banana from breakfast.
  • Snack: Strawberries, Chocolate, Water
    Since I didn’t have a treat earlier, I had a chocolate orange peel and some strawberries later.

Day 6

  • Breakfast: Cereal, Berries, Milk, Water
    Kashi® Cinnamon Harvest biscuits with blackberries, strawberries, and 2% milk.
  • Lunch: Turkey Armour® LunchMakers®, Apple, Water
    Same lunch as Day 1.
  • Dinner: Beef Stew, Egg Noodles, Salad, Water, Chocolate
    Leftovers again, plus salad (lettuce, carrots, tomato) with lite Catalina dressing and a chocolate orange peel for dessert.
  • Snack: Orange, Water
    Navel orange.

Day 7

  • Breakfast: Muffin, Bacon, Fruit, Water
    1 Pear and Walnut Muffin, 2 slices of center cut bacon cooked in the oven, and fruit (grapes and blackberries).
  • Lunch: Granola Bar, Yogurt, Water
    “Snack lunch” – Nature Valley™ Fruit & Nut granola bar and an Activia® black cherry yogurt.
  • Dinner: Falafel, Salad, Grapes, Water, Cupcake
    Falafel Pita with Cucumber-Yogurt Dressing, grapes, and a salad that I made with the rest of the cucumber and lemon juice from making the yogurt dressing, some halved grape tomatoes that I had, some of the red onion that I didn’t use in the recipe, 1 Tbsp. olive oil, and a splash of red wine vinegar. Half of a cupcake for dessert.
  • Snack: Water
    With the cupcake, I figured I was good for the day.

How Did I Do?

I think (hope) I did well. I drank plenty of water. I ate lots of fruits and veggies – some with almost every meal and snack. I made light dinners throughout the week. I didn’t measure and count everything, but I did measure when I needed to for dinner servings, and I think I did pretty well on the rest (after a few weeks of measuring, you kind of get the idea of how much to have when you’re having the same breakfasts and lunches all the time). I went kind of crazy on my nighttime snack on Day 1, but then I didn’t have a snack most nights the rest of the week. I’m hoping my small chocolate after-dinner treats were okay throughout the week, and then there was half of a cupcake for dessert on the last night. There was also the first dinner of the week, which used up the rest of my fajita chicken and vegetable leftovers, but I put it on a whole wheat quesadilla with some low-fat cheese and only had an orange with it (and a chocolate for dessert), so hopefully that was okay too. I made a special breakfast on the last day, but I know that was the right amount of Points.

Again, I think I did pretty well, but we’ll see what the scale says tomorrow.

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.