I lost 6.2 pounds last week, and I am happy with that. I took measurements this morning, so I can also keep up with that.
I made the lettuce wraps this morning to take to work for lunch, and they were very good. I need to thaw some tilapia and salmon and cook them tonight to have for the next couple of days, and I need to make another salad. Later in the week, I think I'll make chicken fajitas to use as lettuce wraps.
I find myself wanting something else to snack on - some carbs, like pretzels or crackers or something. So far, I have resisted. I keep thinking of the weight loss and how this is the first time I've felt like a diet plan is actually going to work, and hope that I can continue to resist until I get rid of the cravings.
Monday, February 21, 2011
Saturday, February 19, 2011
Recipes
This morning I made a Greek Omelet using 2 eggs, and for the filling - sauteed spinach, chopped onion, chopped tomato and crumbled low fat feta cheese. That turned out well.
I made the chicken vegetable soup and added some left over green beans to the ingredients - I have really enjoyed that soup.
I found a recipe on the feta cheese wrapper that I think will be very good to use in Phase 2, when you can have shrimp.
Feta Cheese and Shrimp Bake
1 small onion, minced
4 garlic cloves, minced
1 1/2 lbs. large shrimp, peeled and deveined
2 Tbsp. extra virgin olive oil
1 28 oz. can chopped tomatoes
2/3 cup reduced fat crumbled feta cheese
pepper to taste
2 Tbsp. fresh oregano, chopped
Preheat oven to 400 degrees. Heat olive oil in large oven proof skillet over medium heat. Add onion and cook for 2 minutes, stirring often. Add garlic and cook additional minute. Add tomatoes and their juice and bring to a boil. Cook until tomato juice thickens about 5 minutes. Season with pepper to taste. Remove tomato sauce from heat and stir in shrimp. Sprinkle with feta cheese. Bake until cheese melts and shrimp are cooked, about 10 minutes. Sprinkle with chopped oregano and serve hot.
Note: I will use dried oregano and just put it in with the tomatoes. The recipe didn't say how many servings - but I'd think 4 - 6?
I made the chicken vegetable soup and added some left over green beans to the ingredients - I have really enjoyed that soup.
I found a recipe on the feta cheese wrapper that I think will be very good to use in Phase 2, when you can have shrimp.
Feta Cheese and Shrimp Bake
1 small onion, minced
4 garlic cloves, minced
1 1/2 lbs. large shrimp, peeled and deveined
2 Tbsp. extra virgin olive oil
1 28 oz. can chopped tomatoes
2/3 cup reduced fat crumbled feta cheese
pepper to taste
2 Tbsp. fresh oregano, chopped
Preheat oven to 400 degrees. Heat olive oil in large oven proof skillet over medium heat. Add onion and cook for 2 minutes, stirring often. Add garlic and cook additional minute. Add tomatoes and their juice and bring to a boil. Cook until tomato juice thickens about 5 minutes. Season with pepper to taste. Remove tomato sauce from heat and stir in shrimp. Sprinkle with feta cheese. Bake until cheese melts and shrimp are cooked, about 10 minutes. Sprinkle with chopped oregano and serve hot.
Note: I will use dried oregano and just put it in with the tomatoes. The recipe didn't say how many servings - but I'd think 4 - 6?
Another New Diet
I don't usually publicize when I begin a diet, because I don't want to be embarrassed when it doesn't work, or I get impatient and give up or whatever the case. But I am feeling very optimistic about this one. I believe I have my mind right to stick with it and not cheat.
I started it on Monday, 2/14, so today is the 6th day, and I haven't cheated yet! I haven't really been too hungry yet, and I haven't been tempted past my weakness point. There have been a couple of challenges to face with eathing out, and I managed pretty well, I think. On Monday night - the first DAY, no less - I went to dinner with a friend. I got to choose the restaurant and had a brainstorm. Long Horn Steakhouse allows adults to order from the kids menu, so I chose the grilled chicken salad with balsamic vinaigrette. I removed the croutons, left the cheese, (wasn't much) and enjoyed the salad with a very small amount of the dressing.
The following morning I was meeting a friend at Cracker Barrel for breakfast and as I was driving there, I was trying to figure out what on earth I could eat for breakfast at Cracker Barrel and still be good. I asked for 2 boiled eggs and orange slices. They didn't even charge extra for the oranges, so that was nice. As it turns out, my friend has been doing a modified Atkins for a couple of months (less fat than is usually allowed), and she has lost 30 pounds. She had 2 eggs, over medium, bacon and wheat toast, but didn't eat too much of the toast. Anyway, I overcame those challenges right off the bat.
I am not using the menus in the book verbatim, but am using them as a guideline. Last Sunday night in preparation for the week, I grilled 2 salmon filets (cast iron grill pan sprayed with Pam,) baked 2 tilapia filets, seasoned with lemon pepper and baked 2 chicken breasts seasoned with garlic pepper. I cut the chicken breasts in half and had 6 meals ready to go. I made a large green salad, leaving off the tomatoes until time to eat it, and had bought some frozen steam in the bag vegetables - broccoli-cauliflower-carrots, and green beans.
One good thing for me is that I don't mind eating the same thing frequently - as in leftovers. A couple of days, I had the exact same menu - breakfast, lunch, dinner, snacks. But I don't do that all the time.
As is usual for me, this is getting lengthy, so will close and do another post with recipe ideas. I hope to hear from friends and others who are also trying (or have tried) this diet.
I started it on Monday, 2/14, so today is the 6th day, and I haven't cheated yet! I haven't really been too hungry yet, and I haven't been tempted past my weakness point. There have been a couple of challenges to face with eathing out, and I managed pretty well, I think. On Monday night - the first DAY, no less - I went to dinner with a friend. I got to choose the restaurant and had a brainstorm. Long Horn Steakhouse allows adults to order from the kids menu, so I chose the grilled chicken salad with balsamic vinaigrette. I removed the croutons, left the cheese, (wasn't much) and enjoyed the salad with a very small amount of the dressing.
The following morning I was meeting a friend at Cracker Barrel for breakfast and as I was driving there, I was trying to figure out what on earth I could eat for breakfast at Cracker Barrel and still be good. I asked for 2 boiled eggs and orange slices. They didn't even charge extra for the oranges, so that was nice. As it turns out, my friend has been doing a modified Atkins for a couple of months (less fat than is usually allowed), and she has lost 30 pounds. She had 2 eggs, over medium, bacon and wheat toast, but didn't eat too much of the toast. Anyway, I overcame those challenges right off the bat.
I am not using the menus in the book verbatim, but am using them as a guideline. Last Sunday night in preparation for the week, I grilled 2 salmon filets (cast iron grill pan sprayed with Pam,) baked 2 tilapia filets, seasoned with lemon pepper and baked 2 chicken breasts seasoned with garlic pepper. I cut the chicken breasts in half and had 6 meals ready to go. I made a large green salad, leaving off the tomatoes until time to eat it, and had bought some frozen steam in the bag vegetables - broccoli-cauliflower-carrots, and green beans.
One good thing for me is that I don't mind eating the same thing frequently - as in leftovers. A couple of days, I had the exact same menu - breakfast, lunch, dinner, snacks. But I don't do that all the time.
As is usual for me, this is getting lengthy, so will close and do another post with recipe ideas. I hope to hear from friends and others who are also trying (or have tried) this diet.
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