Back to Basics Peeps - what's on your menu for Tuesday, day 2?
I am like sooo wanting to go weigh, BUT I haven't.
That is HUUUUGGE for me.
So what's on your menu tomorrow?
B- Two scrambled eggs again. I actually ate them without cheese today to save some calories.
Sn - 1/2 protein shake
L - hmmmmmm - I have some of todays lunch left..
not sure.
Sn - other 1/2 of protein shake
D- I have chicken, pork roast and brisket in the frig. Will have to decide.
I have cabbage for slaw, spinach and baby red salad mix, beets for splenda pickling and fresh huge peaches.
I need to work them in somehow. I have become so routine and since Emm does her own cooking, I just don't put a lot of effort into it.
So what is YOUR plan?
Becky
forgiveness is giving up the hope that the past could be any different
Becky, I always get in a rut too. I am searching the net right now and my recipes to find something for tomorrow evening.
Pre-breakfast: protein coffee
Breakfast: if hungry turkey pepperoni & 2% cheese stick
Probably no snack
Lunch: meatballs and boiled okra
Snack: ham and cheese rollup
Dinner: ???? I'm thinking this recipe:
Chicken, Charred Tomato and Broccoli Salad
1 1/2 pounds boneless, skinless chicken breasts, trimmed
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Nutrition Info Per Serving
Calories: 247 kcal
Carbohydrates: 9 g
Dietary Fiber: 3 g
Fat: 11 g
Protein: 26 g
Sugars: 4 g
COoking Directions
1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.
2. Bring a large pot of water to a boil, add broccoli and coo****il tender, 3 to 5 minutes. Drain and rinse with cold water until cool.
3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Coo****il charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and coo****il the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
6. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.
Yield: 6 servings
Pre-breakfast: protein coffee
Breakfast: if hungry turkey pepperoni & 2% cheese stick
Probably no snack
Lunch: meatballs and boiled okra
Snack: ham and cheese rollup
Dinner: ???? I'm thinking this recipe:
Chicken, Charred Tomato and Broccoli Salad
1 1/2 pounds boneless, skinless chicken breasts, trimmed
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Nutrition Info Per Serving
Calories: 247 kcal
Carbohydrates: 9 g
Dietary Fiber: 3 g
Fat: 11 g
Protein: 26 g
Sugars: 4 g
COoking Directions
1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.
2. Bring a large pot of water to a boil, add broccoli and coo****il tender, 3 to 5 minutes. Drain and rinse with cold water until cool.
3. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
4. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Coo****il charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and coo****il the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
5. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
6. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.
Yield: 6 servings
Proximal RNY Lap - 02/21/05
9 years committed ~ 100% EWL and Maintaining
www.dazzlinglashesandbeyond.com
it involves a pot and cooking.. lol. I will save this for the weekend when I take the time to cook.
I have rethought and decided on a chef type salad with my spinach and baby red lettuce. Adding turkey, ham, some cheese and a couple black olives. Vinegarette dressing.
going to do a yogurt
Still haven't figured out dinner but if it's anything like today, I won't be real hungry.
I just logged to TWO plain hot dogs I had for my 'snack' today. Dear lord in heaven, that added like 40g of fat and 350 calories!! OH and the salt! CRAP! I was just thinking, well it's protein. boy was I wrong
So lesson learned on that.
thankfully I am not hungry AND no scale so far.
I have rethought and decided on a chef type salad with my spinach and baby red lettuce. Adding turkey, ham, some cheese and a couple black olives. Vinegarette dressing.
going to do a yogurt
Still haven't figured out dinner but if it's anything like today, I won't be real hungry.
I just logged to TWO plain hot dogs I had for my 'snack' today. Dear lord in heaven, that added like 40g of fat and 350 calories!! OH and the salt! CRAP! I was just thinking, well it's protein. boy was I wrong
So lesson learned on that.
thankfully I am not hungry AND no scale so far.
Becky
forgiveness is giving up the hope that the past could be any different
Going to change up what I did today a little to get my carbs lower...
Coffee
B: 1/2 english muffin with a fried egg topped with cheese
Snack: Orange
L: Chicken Cacciatore without the whole wheat pasta adding extra chicken instead
Snack: 100 calorie pack
D: Open face turkey avacado sandwich with tomatos
Also really need to focus on getting all my water in...
Coffee
B: 1/2 english muffin with a fried egg topped with cheese
Snack: Orange
L: Chicken Cacciatore without the whole wheat pasta adding extra chicken instead
Snack: 100 calorie pack
D: Open face turkey avacado sandwich with tomatos
Also really need to focus on getting all my water in...
Good job staying off the scale Becky. You can do it, because you can do hard things.
My plan for tomorrow -
Coffee
B - 2 slices of Canadian Bacon with 2 Mozzarella Cheese Sticks (grilled to melt the cheese)
S - Laughing Cow Herb and Garlic Cheese with Red Bell Peppers
L - Ham, Cheese and Salad
S - Celery and SF Peanut Butter
D - Pork Satay (recipe below)
Dessert - SF Lemon Jello
Pork Satay Recipe
1/4 cup SF Peanut Butter
1/4 cup water
1 Tablespoon plus 1 1/2 teaspoons rice vinegar
2 Tablespoons low-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds pork cutlets (about 3/4 inch thick), cut lengthwise into 1/2-inch strips
Heat oven to a broil.
Whisk together peanut butter, water, vinegar, soy sauce, garlic and red pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 Tablespoons of the peanut butter sauce, and toss to combine. Reserve remaining sauce.
Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.
Makes 4 servings.
Nutrition per serving 0
360 calories, 18 g fat, 42 g protein, 5 g carbohydrate, 1 g dietary fiber, 420 mg sodium
My plan for tomorrow -
Coffee
B - 2 slices of Canadian Bacon with 2 Mozzarella Cheese Sticks (grilled to melt the cheese)
S - Laughing Cow Herb and Garlic Cheese with Red Bell Peppers
L - Ham, Cheese and Salad
S - Celery and SF Peanut Butter
D - Pork Satay (recipe below)
Dessert - SF Lemon Jello
Pork Satay Recipe
1/4 cup SF Peanut Butter
1/4 cup water
1 Tablespoon plus 1 1/2 teaspoons rice vinegar
2 Tablespoons low-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds pork cutlets (about 3/4 inch thick), cut lengthwise into 1/2-inch strips
Heat oven to a broil.
Whisk together peanut butter, water, vinegar, soy sauce, garlic and red pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 Tablespoons of the peanut butter sauce, and toss to combine. Reserve remaining sauce.
Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.
Makes 4 servings.
Nutrition per serving 0
360 calories, 18 g fat, 42 g protein, 5 g carbohydrate, 1 g dietary fiber, 420 mg sodium
Vicki
Visit my blog Grams Made It
I will never quit. I persevere and thrive on adversity... If knocked down, I will get back up, every time. – U.S. Navy SEALs
Visit my blog Grams Made It
B-2 eggs
turkey and cheese roll up
(eating early so I won't be tempted to overeat crap at breakfast meeting this morning at work)
snack- fruit and piece of sausage/
maybe 1/2 bagel and cream cheese (not the best choice but because of the choices this is the least of evils...)
lunch-romaine salad-chicken (about 3 oz)
snack-shrimp
Dinner- probably a piece of talapia and a salad-maybe some strawberries
I am sure I will have to add something somewhere....
Going to log my food on daily plate now...
turkey and cheese roll up
(eating early so I won't be tempted to overeat crap at breakfast meeting this morning at work)
snack- fruit and piece of sausage/
maybe 1/2 bagel and cream cheese (not the best choice but because of the choices this is the least of evils...)
lunch-romaine salad-chicken (about 3 oz)
snack-shrimp
Dinner- probably a piece of talapia and a salad-maybe some strawberries
I am sure I will have to add something somewhere....
Going to log my food on daily plate now...
July
“Julie with a Y!?
Well - I plan on doing something similar today as I did yesterday....
Maybe not so much hot dogs....late in the evening .....and of course - a different tv dinner for lunch today
I have an ultrasound test this morning so I'll have to do breakfast AFTER that test..........
B - Atkins Shake......may be breakfast burrito from somewhere.
SN - vanilla yogart w/granola
Lunch - TV dinner - WW or lean cruisine....something.....I have them at work.in the freezer - not sure of choices...
SN - Atkins Shake or Cottage cheese w/No sugar added (sweetened w/Splenda) peaches....
Dinner: Not sure......another Atkins shake on way to work..........2nd job......
SN - Another ATkins.......depends on what I have left in my lunch bucket
Maybe not so much hot dogs....late in the evening .....and of course - a different tv dinner for lunch today
I have an ultrasound test this morning so I'll have to do breakfast AFTER that test..........
B - Atkins Shake......may be breakfast burrito from somewhere.
SN - vanilla yogart w/granola
Lunch - TV dinner - WW or lean cruisine....something.....I have them at work.in the freezer - not sure of choices...
SN - Atkins Shake or Cottage cheese w/No sugar added (sweetened w/Splenda) peaches....
Dinner: Not sure......another Atkins shake on way to work..........2nd job......
SN - Another ATkins.......depends on what I have left in my lunch bucket
- Pease check out Dr. Connie Stapleton's Website. A lot of good information on there for all WLS patients regardless of the surgery you chose. Good luck to all and I'm here for you if you want to send me an email. I'll answer it as soon as possible.
- Total Lost: 139 lbs
- Current Weight: 263
- As of 11-10-13 I have had weight gain. Not happy about that.
- RNY: 10-16-07 = 338: Highest weight: 350+ Lowest Weight: 199
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