Loser Monday Update

Greetings! Just a reminder that every Monday I am going to leave a weight loss report for the Diet Challenge I am participating in. I am hanging in there and hoping to see some loss sometime this week when I weigh in. I usually don't weigh myself until the second week of dieting, so that I don't get that dissappointed 2nd week (which I usually don't lose so much on). I will see in the morning, if I weigh in or not. You'll be the first to know!

Would you like to make yourself a delicious, homemade, comfort food kind of meal?
Then I am going to give you the world's best meatloaf recipe. If you have kids or a fussy husband (who didn't like his mother's meatloaf), they will really like them.

Since I started this diet back in September, I searched through my files for a before picture. Something to remember how much heavier 40 pounds made me look, well I came up empty handed. But, I did find something from late October, so this is me a 30 pounds over my goal weight. It's not a great picture, but my problem areas stand out to me. . .my round face, my thick thighs, my large gut, and trust me a rather large behind hiding back there!


Mini Meatloaves

1lb lean hamburger
1 box of stovetop stuffing
1 tsp garlic powder
1 cup of water

Preheat your oven to 375. Spray 12 cupcake pan with Pam very lightly. In a bowl mix lean hamburger, 1 box of stove top stuffing, 1 cup of water, and a tsp of garlic powder. Evenly place the mixture into the 12 cupcake tins. Take your knuckle and indent each meatloaf. Squirt about a tsp of BBQ sauce on top of each. Bake for 30 minutes.

Servings: 12
WW: 2.5 each (I usually eat 2 depending on how many points I have left for the day.)

Homefries

6 medium to large potatoes (Idaho, Red, or Gold work well)
1/8 cup of EVOO (approximate it)
1/2 cup chopped fresh parsley or 1 TBSP dried parsley
1 tsp garlic powder
pinch of black pepper

Spray a baking sheet with PAM. Preheat oven to 400 degrees. Chop the cleaned potatoes in half the long way. Then take each half and quarter it four times. Try to keep the wedges the same width for even baking. Place them in a bowl. Mix the EVOO and spices in a measuring cup and poor over fries. Toss with hands. Lay out on the baking sheet. Bake for 30 -40 minutes or until they are starting to turn golden.

Serving Size: 4 ounces
WW: 3 points


This is so good, you will love it. I altered it a bit from Rachel Ray's original "For Pita's Sake" for diet purposes.

Pita Salad

Serving Size: (I refigured everything so this would make one large salad for me, but would easily serve 2 side salads.) 1
WW: 5 points

Preheat oven to 350 degrees. Spray a cookie sheet.

Mix in a small prep bowl:
1 pinch dried cilantro
1 pinch cumin
1 pinch dried red pepper flakes
1 pinch paprika
1 pinch oregano

1/2 PITA: spray both sides with PAM and rub with the above mixture

Bake for 10 minutes and allow to cool slightly. Rip into pieces to toss into salad.

Rough Chop (I like big chunks) for salad and place in medium bowl:
1/2 c fresh mint
1/2 c fresh parsley
1/2 c red pepper
1/2 c green pepper
1/2 c tomatoes
1/4 c sweet onion

Add pieces of Pita.

Dressing:
1 TBSP lemon juice
1 TBSP EVOO
1 tsp fresh garlic chopped
1 pinch of splenda

Tortellini Soup (a family favorite)

Servings: 5 large bowls
WW: 3

1 c chopped celery
1 c chopped carrots
1 c chopped sweet onion
2 cloves chopped garlic

Saute

Add:
10 cups FF chicken broth, bring to a boil

Add:
1 1/3 c dried 3 cheese Barilla tortellini (found in your pasta aisle at grocery store)

Turn heat down a bit and cook for 9 minutes.

Chop about 3 cups of fresh spinach (remove big stems).

Three minutes before tortellini is done, toss in spinach and 10 ounces of cooked, chopped chicken breasts.

At the end of the cook time, add 1/2 tsp- 1 tsp of ground nutmeg (taste test) and salt and pepper.