Tuesday, May 30th

Happy Tuesday, friends!  I hope everyone had a fantastic Tuesday!  While not a perfect day, I still feel pretty good about my choices.  Breakfast was a Trader Joe's Pretzel bagel with about a tablespoon of whipped cream cheese.  Lunch was a salad with .5 oz of shredded cheese, 3 oz. of ground beef, tomatoes, mushrooms, red bell pepper and about a tablespoon of dressing.  Snacks were a Golden Delicious apple with 1 tablespoon of crunchy peanut butter and about a cup to a cup and a half of grapes.  Dinner was Trader Joe's Sun-Dried tomato chicken sausage on a hot dog bun and about 1/2 cup of baked beans.  I am in debate on whether I want some Halo Top or not.  I did go to the store tonight while they are still on sale and stocked up on about 6 more.  I just can't see spending $6.00 for a small container of ice cream.  I did buy ice cream for DH and the kids as well.

 I think I have made the decision to carry this everyday thing into June.  It seems to help me get and be accountable.  I did hit my step goal today.  My goal is 6,000 for now and I hit over 7,000 steps today.  I took a few minutes and did a one mile walk with Leslie Sansone while my bosses were in the kitchen for lunch.  It may not seem like much, but I tried to walk a little every hour.  I am shooting to do that again tomorrow.

 I made another salad for myself for tomorrow.  I need to prepare snacks for tomorrow and get my dressing as well.  I want to continue trying to make some good choices, but honestly, I know there are going to be some days that I just don't want to cook and I need to figure out how to deal with those as well.  I definitely need to get a back-up plan in place for those nights or the nights when there is not much time.  I have a busy day ahead tomorrow.  I hope everyone has a great night!

Comments

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more