Today’s weight: 255.2
Difference from last drop day: +0.8
And another little bit of a down… Which means, still well within that 4 pound window. Yay!
For the most part, I’m moving around okay today. Still really stiff & sore, but getting a bit better every day. I have to go back to work tomorrow, though… meh. I’m happy, because I’m kinda bored, but I’m sad because… well, it’s work! lol
I slept mostly okay last night. The dogs decided that they REALLY wanted to go to the bathroom at 1am, and started jumping on me, so I had to get up to let them out. I had a bit of trouble getting back to sleep after that, but eventually I managed.
Breakfast was 3 oz roast beef, a string cheese, & coffee/heavy cream.
Snack was an apple & tea.
Lunch was a cabbage/turkey sausage stew thing (recipe below).
Dinner was chicken fajita bake (recipe also below) with sour cream & avocado.
Dessert is 1/4 cup whipping cream & 2 oz cream cheese whipped up in my Magic Bullet.
(I wonder if I need to look at my calorie/fat levels… I seem to be having a hard time hitting those two numbers!)
Water count: 80 oz (+16 oz hot herbal tea)
Cabbage/Turkey Stew thing
1/2 head cabbage, shredded
2 tbsp cream
5 mild Italian turkey sausages, chunked up
2 cups of left-over squash soup
Lightly boil the cabbage in a pot with water & the cream (this cuts the bitterness) & then drain when it starts to get tender. Put the cabbage back in the pot & pour the squash soup into the pot with the drained cabbage.
Fry the sausage pieces in a frying pan & then add to the cabbage.
Cook until heated through.
made 4 servings
Chicken Fajita Bake
18 oz chicken breast, cubed
1 tsp butter
3 oz red bell pepper, cut into small strips
1 oz yellow onion, cut into small strips
2 tbsp fresh cut salsa (I use Roja brand)
3 oz fresh spinach, chopped
1 cup Mexican style shredded cheese
Pre-heat oven to 400.
In a sautee pan, cook the chicken in the butter until partially white. Add the peppers, onions, & salsa. Cover & cook for 3-5 minutes.
Chop the spinach & put into a small casserole dish (I used a pie pan). Pour the chicken mixture over the spinach, sprinkle the cheese over the chicken.
Bake for 10-12 minutes, or until cheese is melty.
Serving Size: 3 servings
Nutritional Info: 335 kcal / 11 g fat / 5 g carb / 50 g protein