WEEK ONE RESULTS

I get a happy face for this week. I don't know if this is normal but I lost 10 lbs my first week and I have enjoyed every minute. I have not felt hungry one time and I am finding plenty of things to snack on. YAY ME!

Week one weight: 211

Bacon Egg and Spinach Breakfast Stacks

Bacon Egg and Spinach Breakfast Stacks

6 C uncooked bliss potatoes baby variety

9 oz baby spinach fresh

1 C part skim ricotta cheese

2 Large Eggs beaten

2 T chives fresh chopped

6 slices uncooked candian style bacon quartered

1 C low fat cheddar cheese

Pre heat oven to 350

wash and steam potatoes until just done or slightly underdone. Slice into four rounds

Wash and steam spinach until just wilted 3-5 minutes cool and drain

In a smiall bowl, combine ricotta cheese eggs and chives.

Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter slice of bacon 1 heaping teaspoon of ricotta cheese mixture and 2 T of spinach and a T of cheese. More bacon, ricotta and top with potatoe and T of cheese.

Back 30 to 36 minutes

15-Minute Skillet Cassoulet

15-Minute Skillet Cassoulet

8 oz Chicken or Turkey Sausage

1 Medium Onion

1 Green Pepper

1 C baby bella mushrooms

2 Garlic Cloves

1 Can White Beans

1 Can chicken broth

1/2 T Brown Sugar

3 T Tomato Paste

1 t chili powder

Spray skillet with pam. Saute Onions garlic mushrooms green peppers and sausage 5 minutes. Add 1 can chicken broth and tomato paste. Simmer 10 minutes. Sprinkle 2 T flour on boiling mixture through hand sieve to thicken. Serve with salad and you are good to go!

Shrimp and Veggie Quesidilla

Shrimp and Veggie Quesidilla

16 medium shrimp cut in half

1 C green pepper diced

1 C Red pepper diced

1 small yellow onion

1/4 C celery diced

1/2 C sliced baby portabello mushrooms

1/2 C shredded carrots

2 T cilantro finely chopped

2 T lime juice

zest from one lime

1 T chimichurri dry spice

1/4 C light store bought Alfredo sauce

1/1 C shredded Mexican cheese blend

1 T butter

swirl of olive oil

6 no fat flour tortillas

Swirl olive oil and 1/2 T butter in large skillet. Saute onions, celery, carrots and peppers. When veggies are soft add cilantro, lime juice and zest, shrimp, spice and Alfredo. Stir until heated. Melt remaining butter and spread on tortillas. In a separate skillet lay out a tortilla, add shrimp filling and sprinkle with cheese mix. Toast on either side. Serve with cilantro garnish.

5 points

Asian Quinoa and Chicken Salad

Asian Quinoa Salad

6 points

1 1/2 cup(s) canned chicken broth, or water
3/4 cup(s) uncooked quinoa, *
1 Tbsp rice wine vinegar
2 Tbsp orange marmalade
2 tsp dark sesame oil
1 Tbsp ginger root, fresh, minced
1 tsp kosher salt
1 cup(s) uncooked sugar snap peas, trimmed and halved
1 cup(s) shredded carrot(s)
1 cup(s) shredded red cabbage

1 small sweet red pepper(s), thinly sliced
3 Tbsp cilantro, fresh, chopped
2 Tbsp uncooked scallion(s), thinly sliced
1 Tbsp sesame seeds, toasted

Instructions
· In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.
· Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger and salt; set aside.
· After quinoa has cooked for 10 minutes, toss in snap peas to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.
· Remove pan from heat and stir in carrots, cabbage, peppers and dressing; mix to thoroughly combine. Garnish with cilantro, scallions and sesame seeds. Serve warm, room temperature or chilled. Yields about 1 heaping cup per serving.

A long Weighs to go

221 lbs.....what happened here? Five children and not one full term pregnancy rendered me so round both front and back. Okay, there are five major problem areas and two minor ones. Two large breasts that fill to overflowing a drawerful of bras as my size has increased from a 38 C to 42 DD. One gut that sags worse than my breasts, I literally have dents in my front thighs where my gut rests 8 hours a day as I sit at my desk and work on accounts. Then there are the two backend issues, cheek one and cheek two both of equal porportion (thank the Lord) but if someone were standing behind me in the cafeteria at the hospital, they could rest their lunch tray on my badonk-ka-shelves and free up their hands to carry drinks and utinsels. The two minor issues are my upper waddle arms which are never in sychronization with each other in their constant movement two and fro when ever my arms are raised even the slightest.
I'm not brave enough to post pictures of myself yet, but I will metion my progress, success or lack of either for as long as I find yummy healthy recipes to post. My one true motivation in all of this is getting to learn a new way of cooking.