So I am making my way through day 3 of my weight loss challenge. I have to say that it is hard.......HARD!!! ;-) Actually, it's probably not as hard as I tend to make it out to be, but it certainly is not fun. I guess when I check the scales on Friday I am hoping for some progress--at least to feel like my hard work pays off. What I am trying to do is cut WAY down on my portion sizes and eat more veggies and fruits. This is also a bit difficult because there are so many calories in many of the foods we eat today including but not limited to: yogurt, cottage cheese, crackers, etc. and they do not even fill you up. Any suggestions on healthy snacks that are high in fiber, low in carbs and low in cals?
Yesterday I was supposed to meet with a personal trainer (who by the way didn't show up because they failed to tell her she had the appointment). So, I have to reschedule for another time soon. I am hoping to get some good pointers though. There was another trainer at the gym walking around yesterday asking if anyone wanted to sign up for free nutrition classes, so hopefully I will learn more there as well.
Anyway, last night I made a Weight Watchers meal. I have made this before, just not WW style. Here is the recipe if any of you are interested. I thought it was pretty yummy. I didn't have the low fat cheese that it calls for, so I just added a bit more of the Parm. Cheese. That is also something hard to find in the stores (Fat Free Parm. Cheese). All I could find was Low fat. Sooo... I guestimated on the calories and added more calories to the meal than it said because my ingredients didn't match perfectly with theirs.
1 pound ground beef, extra lean - browned and drained
1 cup onion - chopped
1 clove garlic - minced
14 ounces Pasta Sauce, 5 Brothers, Fresh Tomato and Basil
8 ounces tomato sauce
6 ounces tomato paste
3/4 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup corn, frozen
7 ounces Rotini - cooked and drained
10 ounces spinach, frozen - thawed and drained
1/2 cup Egg Beaters¨ 99% Egg Substitute
4 ounces cheddar cheese, lowfat -- shredded
2 slices Bread, Light 7 Grain, Pepperidge Farm -- crumbled
1/4 cup Fat-free Parmesan Cheese
Preheat oven to 350° F. Spray a 13 inch by 9 inch by 2 inch cake pan. In large saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender. Drain. Add the next 8 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Stir in pasta, spinach, egg substitute, shredded cheese and bread crumbs. Stir to combine.
Pour into prepared cake pan. Sprinkle with parmesan cheese. Cover and bake at 350° F. for 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes. Cut into 12 equal servings. Can freeze leftovers.
Per serving: 246 Calories (kcal); 8g Total Fat; (29% calories from fat); 16g Protein; 28g Carbohydrate; 30mg Cholesterol; 613mg Sodium Fiber: 4
Food Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
WW Points: 5 pt.