Starting Over or Just Continuing the Journey?

It has taken me since Thursday to get this written. I wasn't sure what I wanted to share and how honest I should be. I have been playing at losing weight these last few months. Oh, I've been doing the activity I need to do but I sure haven't been real honest with myself about why I am NOT losing weight. I used my trip as an excuse, really!!!!

I know I need to get back the excitement I felt when I lost those first few pounds two years ago. I would never have considered eating 3 or 4 pieces of pizza or a whole sleeve of graham crackers or a large bag of potato chips. I have been allowing old habits to take over the new habits I have been working so hard to instill into my everyday life. The Thursday meeting was just what I needed to get me excited again.

This week I have chosen to eat Filling Foods and try my hand at Simply Filling  eating. I am finding out I like it so far. I thought I could only eat veggies and fruits. Boy was I wrong. I will be posting this weeks meals next Thursday. I'm not surprised that I am feeling and sleeping better. Most of my bloating is gone and I'm coming out of my food fog. But most of all I'm glad I have come back to what makes me happy. With that being said I recommit myself to what works for me.

One of the things Kim mentioned in the meeting really struck home with me. Journaling my meals is like  keeping and balancing a checkbook. I wouldn't think of overdrawing my checkbook so why do I  think it's okay to overdraw on my 26 points plus I get to spend each day in healthy food choices. I find it amazing how easily I have fallen into the OLD habit of 10 or 15 extra Points a day (aka Ice cream, chips, crackers). I consider myself an intelligent woman who can make such good choices in all other aspects of my life but when it comes to food I truly struggle. Food is and always will be something I struggle with to make better choices but I hope to balance that checkbook better through continued efforts to make better choices. If any of you struggle with this or have been able to over come this please share your ideas. Anything we can share will be of help to someone.

Mary's Chicken Tortilla Soup 4 PP

Thank you Mary for sharing your Chicken Tortilla Soup Recipe and the great picture you took. If anyone has a recipe they would like to share please do. Just send it to my email address and I will post it for everyone to enjoy.

 

Chicken Tortilla Soup 4 pts PP

 

 Prep time

20 mins

Cook time

1 hour 10 mins

Total time

1 hour 30 mins

 

Author: adapted from Food.com

Recipe type: Soup

Cuisine: Mexican

Serves: 10

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 medium jalapeno pepper, seeds removed and chopped
• 1 medium green pepper, chopped
• 4 small boneless skinless chicken breasts
• 2 cups frozen corn
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 2 (32 ounce) containers low-sodium chicken stock
• 2 (14 ounce) cans diced tomatoes
• 2 (8 ounce) cans tomato sauce

Instructions

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2. Add rest of the ingredients to the large pot and bring to a boil.
3. After about 25 minutes, remove the chicken breasts and shred.
4. Return shredded chicken to the pot and simmer an additional 45 minutes.
5. Garnish (if desired) with crushed tortillas, shredded cheese, and sour cream

Notes

Make Ahead and Freezer Instructions This recipe is great for the freezer. Make completely, cool. then portion into freezer containers, and freeze. When ready to eat let it thaw overnight in the refrigerator then warm on stove or in microwave.

Nutrition Information

Serving size: 1/10 of recipe Calories: 191 Fat: 3 Carbohydrates: 17 Fiber: 3 Protein: 23

 

 I was telling Kim about this salad. She said she would like to try it so here it is. It would be really good with turkey on Thanksgiving. I make it at least 3 times a month. So basically it's always in my fridge. Just ask Frankie, I'm always saying you ready for some Cauliflower Broccoli Salad. Roger and Frankie aren't fond of raisins in it so I make theirs with sliced grapes.

                                          Cauliflower Broccoli Raisin Salad ( I love this salad)
2 1/2 cup cauliflower chopped small
2 1/2 cup broccoli chopped small
1/2 cup chopped onion
1/2 cup raisins
2 Tbsp. Hormel bacon bits
1/2 cup Kraft Free mayonnaise
2 Tbsp. white vinegar
2 Tbsp. Splenda
Mix all ingredients together in bowl. Cover and chill in fridge for 2 hours. Stir to mix and serve. 2/3 cup = 2 Points Plus

Here is a Green Bean recipe that everyone will rave about. Plus it looks really nice on the table.

 

                                    Green Beans and Caramelized Onions

                                              Serves 6- 1 Points Plus

1 tablespoon margarine, or butter
1 1/2 cup(s) onion(s), chopped 1 teaspoon sugar
1 tablespoon vinegar, balsamic, or red wine vinegar
1/2 ounce(s) pepper(s), red sweet, roasted, drained and finely chopped
1/4 cup(s) olives, pitted, ripe, quartered
2 tablespoon basil, fresh, snipped
1/4 teaspoon salt
1/4 teaspoon pepper, black
1 pounds beans, green, cut into 2-inch lengths

1. In a large heavy skillet heat margarine or butter over medium heat until melted. Cook and stir onion and sugar in margarine or butter about 10 minutes or until the onion is very tender and golden brown. Stir in vinegar. Cook and stir for 1 to 2 minutes more or until liquid evaporates. Stir in the roasted red peppers, olives, basil, salt, and black pepper. Remove skillet from heat; keep warm.

2. Meanwhile, in a medium saucepan cook the green beans, covered, in a small amount of boiling water about 10 minutes or until crisp-tender; drain. To serve, stir caramelized onion into green beans

                        

I'm loving soup right now with the cold weather. Here is one I made last year and thought I would bring back. It's really good and very easy to make.

 

 

                                            Broccoli-Cheese Soup---2 servings= 3 PP each
4 Cup raw Broccoli (chopped)
8 baby Carrots (sliced thin)
2 1/2 Cup Chicken Broth
1/4 Cup fat free Milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup low fat cheddar cheese

Cook broccoli and carrots in chicken broth for 10 minutes on medium. Put 3/4 of the broccoli into your blender and blend till smooth. Add blended broccoli back into pan, add milk, salt, pepper and cook for 10 minutes on med-low. Add cheese , heat till melted. Enjoy


           Haven't tried this one yet but thought it sounded really good. I have the Lentils in the pantry so will have to throw it together this week and let you all know how it is.                     

 

                                     Brown,Black and Green Lentils Soup=3 Points Plus

Makes 4 cups / Prep tips: These will take the same time to cook, or slightly less, than the Chard Braised with Cilantro and Rice. The time required depends on how old your lentils are, how hard you water is, and the altitude where you live. If they’re done after 25 minutes, just turn off the heat and let them wait. They should be tender but still have a little tooth to them.
1 1/2 cups brown, black, or green lentils, rinsed
6 cups water
1 onion, quartered
2 cloves garlic, peeled
2 bay leaves
1 carrot, cut into large chunks
1 stalk celery, cut into large chunks
1 teaspoon sea salt
1. Put lentils in a soup pot with 6 cups cold water and bring to a boil. Skim off any foam that rises; then add onion, garlic, bay leaves, carrot, celery, and salt. Simmer, partly covered, until tender but still a little firm, 25–40 minutes. Strain; reserve broth for soup stock. Remove onion, carrot, and celery chunks, garlic, and bay leaves. Taste for salt and season with pepper.
PER SERVING (1/2 cup): 123 cal, 6% fat cal, 1g fat, 0g sat fat, 0mg chol, 8g protein, 23g carb, 6g fiber, 302mg sodium