Newest Update, and Prepping for success.

Posted: May 17, 2011 in Recipes, Tips, YouTube

Everything is in the video, but for those of you just looking to see where I am by way of progress… You’ll be pleased to know that I am back on the good side of my measurements again this week with an additional 7.5″ lost.  Based on my wife’s calculations that puts me at 15 3/4″ total loss since I started this whole thing a month ago.  Not too bad if I do say so myself.

Here is this week’s video:

So to revisit this week’s topic of prepping for success, there are many things you can do to help yourself get where you need to go.  On top of the basic labeling I mention in the video, you can add multiple notations to the label if you’d like.  For example, if you plan to regularly use more than the serving size indicated, label the package with the point value for whatever serving size you are most likely to use.  The same goes  if you will use less than the package’s indicated serving size.  Another great idea is to print out a list of some standard food items that you will have but that you can’t easily label.  For example fresh fruits and vegetables are hard to label so I instead have a list of all the things I buy on a regular basis and their associated serving sizes and points values posted on my refrigerator door.  This way, if I’m looking for a quick snack or need to throw together a fast last minute meal that I didn’t plan for, I can very easily do a points value on the fly.

Planning ahead and thinking about what you will be eating is definitely something that you need to do if you are going to be starting a weight loss plan.  If you’re anything like me you are probably mostly used to tossing some frozen package of meat in the fridge the night before, and then when dinner time rolls around just tossing together whatever sounds tasty and hoping something delicious comes out the other end.  For me, that was never really much of a worry.  I was brought up with a good steady foundation of basic cooking skills and techniques thanks to a caring mother and doting grandmother.  The delicious part was never really an issue, the healthy party however, tended to be the issue.  Now that I think about what I’m making in advance and how its going to affect my plan in the end, I end up making tasty and healthful meals.

Now, speaking of my skills in the kitchen… Here are this week’s recipes:

Beef Stroganoff(4 servings, 9 pts per serving)

1 pound Ground Chuck(15 points)

¼ t salt(0 points)

1/8t pepper(0 points)

1t olive oil(1 point)

8 oz fresh mushrooms, sliced(0 points)

1 medium onion, chopped(0 points)

3 cloves garlic, minced(0 points)

1 can fat free cream of mushroom soup(2 points)

1/2 c fat free sour cream(2 points)

1T Dijon mustard(0 points)

2t Worcestershire sauce(0 points)

1 8oz package of egg noodles, cooked(16 points)

1T fresh parsley, chopped(0 points)

1/2c beef broth(0 points)

Preheat oven to 350 degrees. Brown meat,drain well, and season with salt and pepper before setting aside.  In the same skillet sauté the onion, mushrooms, and garlic in the oil until mushrooms are cooked through and onions are translucent.  De-glaze skillet with the broth and reduce the heat to a simmer and cook for 3 minutes.  Remove from heat and stir in all remaining ingredients. Pour into sprayed 13×9 baking dish and bake for 30 minutes.

Chicken Hash(Makes 2 servings, 8 pts each)

2 large potatoes(about 300 grams, 3 points)

1T margarine(1 point)

Salt and pepper to taste

1 medium onion, chopped(0 points)

2 cloves garlic, chopped(0 poitns)

1c red bell pepper, chopped(1 point)

¼ t cayenne pepper(0 points)

2c shredded or cubed chicken(10 points)

1 can corn(2 points)

Scrub potatoes and cut into chunks(peel if you must).  Microwave in covered container for 6 minutes on high. Heat margarine in a skillet and add potatoes, onion, garlic, red pepper, and seasoning.  Cook on medium high until onions and pepper turn soft and potatoes are browning nicely.  Add chicken and corn and heat through.  Serve with some scrambled eggs or egg whites for a nice breakfast or any meal.

Green Bean Chicken Bake (makes 4 servings, 7 points each)

1 can fat free cream of mushroom soup(2 points)

½ c 2% milk(1 point)

Salt and pepper to taste

2t Worcestershire sauce

3 cans of Green Beans(3 points)

2c cubed or shredded chicken(10 points)

½ cup French fried onions(5 points)

1/2 c fat free cheddar cheese(2 points)

1 ½ c mashed potatoes (6 points)

Preheat oven to 375 degrees. Whisk together soup, milk, salt, pepper, and Worcestershire sauce.  Stir in beans, chicken, half of onions, and half of cheese.  Pour into sprayed casserole and top with potatoes.  Sprinkle potatoes with remaining cheese and onions and bake for 30-35 minutes.


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