January 18th

I haven't done anything this week to be healthier. I did exercise one day, but that's it. I haven't made heathlier food choices and I haven't been drinking my water like I should. It's discouraging but I won't give up. I will cut myself some slack since it's the Film Festival and my life is crazy for the next week.

Monday Goals

Yay! I exercised this morning although is was for 25 minutes instead of 30 minutes but I'm happy I have a treadmill. My other goals today are:

• drink 6 glasses of water
• make healthy food choices
• don't eat after 7:00pm

Sunday Something

I haven't really used this blog since May of last year. I updated a few things and have decided to start using again so I can chart my weight loss goals. For now I will keep it private and hope I don't disappoint myself.

I need to start exercising again and eating healthy. It was so hard for me last year to stick to the healthy eating and I even eventually stopped the exercising. I felt like a failure and I don't want to set myself up for failure now but I need to make some lifestyle changes.

Work has been really busy this past week and will continue to be stressful until the end of the month. My goal for the remainder of the month is to exercise 5 days a week, drink more water and make some healthier food choices. I'm not going to concentrate on the food as much until the end of the month. I have been considering joining Weight Watchers again for help and support.

Weekly Meals

BBQ Hamburgers
Crusted Honey Mustard Chicken
Spaghetti
Lemon Chicken
Cornbread Chicken Pot Pie
Stuffed Baked Pork Chops
Mexican Black Bean Tostada

Sunny Saturday April 26rh

I found these great chips at Costco about a week and a half ago. The are called FoodShouldTasteGood Multigrain Tortilla Chips. A single serving is 25 chips and it is 3 points. They have yellow corn, brown rice flour, oat fiber, seame seeds, sunflower seeds, quinoa so they are good for you and yummy. I've been eating them with hummus and it makes a great addition to my lunch. A single serving is a lot of chips so I generally eat half a serving. Since I have purchased these I have not craved potato chips. If you are headed to Costso, I recommend giving them a try.

By the way has anyone tried PB2? Since I have started WW I have craved peanut butter like never before. I've read about PB2 on the WW message boards and I would really like to try it but nobody sells it in Utah and I don't really want to order it without trying it. Maybe they should give away sample packages.

My bad choice today was picking up 2 slices of cheese pizza at Costco to bring home for 2 of my kids and then me eating one of them when I wasn't even hungry. AHH!!! I researched the nutrition for that one slice of cheese pizza....19 points!!! Can you believe it? What a bummer. I have .5 point left for today now and it's 3;30pm so at some point I'm going to eat again and go over my points.

Weekly Meals

Saturday: Whole Wheat Pasta with Walnuts and Feta Cheese

Sunday: Lemon Chicken

Monday: Greek Shrimp with Orzo

Tuesday: Seven Point Goat Cheese Pasta

Wednesday: Pork Chops with Dijon Cream Sauce

Thursday: Crusted Honey Mustard Chicken

Friday: Quinoa & Black Bean Salad

Saturday: Lemony Chicken Rice Salad

Sunday: Chicken Enchiladas

Recipes

Whole-wheat Pasta Salad with Walnuts and Feta Cheese
Copyright 2006, Ellie Krieger, All rights reserved

8 ounces whole-wheat fusilli or other spiral shaped pasta
1/2 cup walnut pieces or halves
1/2 cup crumbled feta cheese
1/2 cup diced red onion
1 1/2 cups chopped baby spinach leaves
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1 clove garlic, minced (about 1/2 teaspoon)
1/2 teaspoon Dijon mustard
Salt and pepper

Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
In a dry saute pan, toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.

Nutrition Information
Calories 434
Total fat 22 grams
Saturated fat 4.7 grams
Protein 13 grams
Carbohydrates 49 grams
Fiber 7 grams

Quinoa and Black Bean Salad

1 t. canola oil
1 chopped onion
3 cloves of chopped garlic
3/4 c. quinoa
1 1/2 c. vegetable broth
1 t. cumin
1/4 t. cayenne
1 c. frozen corn (you could also use fresh or canned)
2 (15oz) cans of drained and rinsed black beans

Heat oil and add onion and garlic. Cook on medium heat until browned.
Add in quinoa, vegetable broth, and seasonings. Bring to a boil. Cover, and reduce to a simmer for 20 minutes.
Stir in corn and black beans. Cook 5 minutes more.

Chicken Enchiladas

16 oz canned black beans
10 oz frozen corn kernels, thawed
4 oz canned pimento, chopped
1/3 cup fat-free sour cream
1 1/2 tsp chili powder
1 tsp dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup cilantro, chopped
4 medium corn tortilla(s)
1 medium tomato(es), chopped
1 1/3 medium chicken breast, cooked, skinless, cubed
4 medium scallion(s), sliced
1 1/2 tsp ground cumin

In a colander, rinse and drain beans, corn and pimientos. In a medium bowl, mix sour cream, chili, cumin and oregano. Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day. Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray. Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.Preheat oven to 400°F (200°C). Bake enchiladas, covered, until heated through, about 30 minutes. Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer. Serve, sprinkled with tomato and remaining scallions.

Points: 8