We're a third of the way through this! Don't give up! I have to admit, it was a little disheartening to miss out on seeing or hearing from almost half of you today. It's too early to be losing steam. Find some way to involve those in your life with this in order to keep you motivated.
Here are this week's TOP TEN:
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| Nathan McCoy | 2.80% |
| Emily Gold | 1.34% |
| Jacob Cantwell | 1.20% |
| Sheila McFarland | 1.18% |
| Julia Armstrong | 0.99% |
| Matthew Bowe | 0.80% |
| Kara Herold | 0.60% |
| Heather McCoy | 0.58% |
| Melissa Singleton | 0.24% |
| Linda Bowe | 0.13% |
As a group, we lost a cumulative 16.2 lbs.
Congratulations to JULIA ARMSTRONG for winning the weekly challenge drawing! You will receive a light WaterPak backpack from L Sports.
THIS WEEK'S CHALLENGE:
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This week’s challenge is to try a new low-calorie recipe. For a second name in the drawing, share the recipe with the group either here on the blog or on the facebook event page, or bring a copy of it to the weigh-in.
"Any experience can be transformed into something of value. Everything depends on the way you look at things. You cannot have the success without the failures." -Anonymous
Here's my recipe:
ReplyDeleteChicken Scampi with Cauliflower Mash
1/2 cauliflower head - boiled until mushy
1 T. cream cheese
1 t. chicken bouillon
2 C. cooked chicken (leftovers from a rotisserie chicken works well)
1/2 small onion, sliced thin
5 mushrooms, sliced
4-5 garlic cloves, minced
1 t olive oil
1 t butter
3 medium sweet cherry peppers (the pickled kind from a jar)
1 T pickle juice from the pepper jar
1 t. dried basil
salt and pepper
Put the cauliflower, cream cheese and chicken bouillon in a food processor and blend until the consistency of mashed potatoes, season with salt and pepper to taste and set aside.
In the meanwhile, heat olive oil and butter in a saute pan (enough to just coat the bottom of the pan). Saute the onions, mushrooms and garlic until slightly browned. Add the chicken, spices and peppers and heat through. Add the pepper juice and salt and pepper to taste. Serve over the mashed cauliflower.
This is a total of around 600 calories and makes 2-3 portions.
Here is my recipe:
ReplyDeleteMini Mexican Pizza
1 lb of 93% lean ground beef
1 can black beans, rinsed and drained
1 pack taco seasoning
8 corn tortillas
2 oz shredded cheese
Desired toppings:
Shredded lettuce
Diced tomatoes
sliced olives
Diced green chilies
Sour Cream
First, heat the corn tortillas in the oven set at 350ºF until they are crispy, set aside. Brown the ground beef mixture and drained excess fat. Add taco seasoning and water per packet instructions. Once your taco meat is prepared, add the black beans and 1-2 T water and make a meat bean mixture by smashing up the beans. Top the corn tortillas with the meat and bean mixture and then the cheese. Add other toppings as desired. The calories for the pizza base (Corn tortilla, meat & bean mixture and cheese before any additoinal toppings is 154 calories).
Here's my recipe that even my kids like:
ReplyDeleteBurritos
1 lb ground turkey
1 pkg taco seasoning
1 can fat free refried beans
1/2 12oz pkg frozen chopped spinach
10 whole wheat flour tortillas
Brown ground turkey and season with taco seasoning according to instructions on packet. Add refried beans and spinach to browned turkey and heat until cooked through. Heat tortillas in microwave to make them soft. Place a couple small scoops of filling onto heated tortilla and wrap. If you want to you can then wrap the burritos individually in waxed paper and place them in a galloon size Ziploc bag and freeze them. To reheat, remove from bag, but leave wrapped in wax paper and microwave for about 1- 1 1/2 minutes.
1 Burrito is about 250 calories