Short Notes…. 8.28.13

Today is 50×50 weigh in day for month 2.  Let’s just say I am not happy, not surprised either.  I have some catching up to do by September 28th, next month’s weight goal…  217.4



This afternoon as I was walking to the water fountain, I passed the receptionist desk just in time to hear her say “hey baby.”  Well, hello to you too…. kind of made me feel hot, until I realized she was talking to her son on the phone who was just checking in to let her know he had gotten home from school.  FML


50×50 Challenge – Month One Check-In #50×50

50 x 50You may or may not know, but one month ago I began my 50×50 Challenge. In short, the goal is lose 50 by my 50th or 5 pounds a month for the next 10 months (now 9).

More importantly than just the 50 lbs, I am working to get myself healthier, in my food, exercise etc.

Giving myself a goal of 5 pounds per month is more realistic than saying 50 pounds, therefore I am working in small increments to get there.

Today is the end of my first month, I stated June 28th at 232.4 today one month later 227.4…. EXACTLY 5 pounds.  I didn’t have an ounce to spare.  That may not sound like a lot or enough to most of you, but for me it is a victory.  I am proud of that 5 pounds because it represents a lot of new attitudes, new routines and changed mindset.

This month I have eaten better, I have exercised an average of 4 days a week for at least 45 minutes a day and yesterday and today I actually did some running, not a lot, but it was running.

I have a LONG way to go, but baby steps will eventually add up.

If I am honest I have to admit I was really scared I wasn’t going to make this five but I did.  I feel better, my clothes are fitting better and I am enjoying the process.

Goal for month 2…. another 5 pounds.  August 28th should read 222.4 or less.

Thanks for the encouragement and support!

Short Notes – 7.23.13

Katy Perry, Wide Awake on Life’s Playlist

Words to Live By

What’s Cooking

On another note, NBC’s Get Out Alive with Bear Grylls continues to impress.  The show mixes everything that is great about Survivor and The Amazing Race, I cannot say enough good stuff about this show!  If you aren’t watching you should be, just for the gorgeous scenery alone.

HBO’s The Newsroom began it’s sophomore year two weeks ago.  It continues to be the smartest, quickest show on television.  I don’t understand why the EMMY people overlooked this show when nominations were made but they did.  Check it out if you haven’t seen it…. The Newsroom is awesome TV!

a 1 2

What’s Cooking… Chicken Salad with Grapes and Pecans #50×50

50 x 50This coming Sunday is my first weigh in on the 50×50 Challenge   … I am petrified!

I feel like I am doing what I need to do and I feel like I have done well for the month, but still……  SHEER TERROR!  I mean seriously, what if I haven’t lost 5 pounds in  a month, that pretty much sucks, right?!?!?!

I have been eating better and exercising more, seriously I have to have lost 5 lbs…right?

Last night, with the scorching temperatures I didn’t want anything heavy or hot.  With that in mind, I pulled out my “Master Your Metabolism Cookbook” by Jillian Michaels and found an awesome recipe for Chicken SaladOrder it!

(As info, the recipe calls for Red Grapes, but I only had green so I substituted and they worked fine.)

Several unique flavors all combined made this a great dinner and there was enough left for today’s lunch.

Chicken Salad with Grapes and Toasted Pecans

1 pound boneless skinless chicken breast , poached

1 cup halved red grapes (I substituted green and don’t think Jillian would be upset.)

1/3 cup chopped pecans, toasted

1/3 cup low-fat plain Greek yogurt

1/4 cup chopped celery

1 teaspoon honey

1 teaspoon cider vinegar

1/4 teaspoon salt (I left this step out)

1/8 teaspoon ground black pepper

Shred the chicken into a large bowl.  Add the grapes and pecans and toss gently to mix the ingredients.  In a smaller bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper.  Pour the dressing over the chicken and toss.

This chicken salad can be stored in the refrigerator for up to 3 days.

Per 1/2 cup serving:

Calories:    118.6 kcal (no idea what a kcal is and even more lost on how they know it is .6 but oh well, I am just telling you guys what the book said.)

Fat:  5.1 g

Protein:  12.9 g

Carbohydrates:  5.6 g

Sodium:  93.8 mg

This is a really tasty summer salad.  I am not a big fan of Greek Yogurt, but it works here.   The mix of the grapes, honey, pecans and celery all add interesting textures and tastes, I would recommend this Chicken Salad recipe to anyone.

a chicken salad

What’s Cooking… Grilled Lemon Chicken & Sweet Potato Wedges with Chipotle Mayo

Sunday dinner is my favorite meal of the week.  It is when I have time to actually cook and not just throw something together.

As part of my 50×50 I am trying to make better food choices and Sunday night dinner is one of the opportunities I have to do just that.

Saturday morning I pulled out my trusty Weight Watchers cookbook in search of something to cook for Sunday dinner.  Saturday is grocery shopping day, so being organized is an important way for me to make Sunday night a success.

Chicken or turkey is my primary meat choices and I decided on chicken.

After scouring the pages I came upon a recipe for Grilled Lemon Chicken…. jackpot!

Now for the vegetable.  I am REALLY picky when it comes to vegetables, it isn’t that I don’t like them… I just don’t like a wide variety of them.  I decided to be adventurous and go for a sweet potato dish.  I’m not a fan of sweet potatoes, but I can eat them…. just not my first choice.

However, as I have stated I am trying to make better food choices and the sweet potato dish seemed like a good idea…. PLUS, it had an interesting dipping sauce that went along with it.

With this my menu was set, along with the chicken I would have Sweet Potato Wedges with Chipotle Mayonnaise.

I marinated the chicken for 24 hours, it was tender and A-MA-ZING!  The sweet potatoes, they were ok, still not my favorite but I cleaned my plate and the chipotle mayo…. YUM!  I made enough of it to use for other dishes.

I served the dish with a side of black-eyed peas because…. well, I eat black-eyed peas with almost everything!

I highly recommend these dishes, they were great for a Sunday dinner and could easily be made most any night with a littler pre-planning and prep!

Grilled Lemon Chicken

(recipe says use 4 pieces of chicken, I used 2 and didn’t change any of the other ingredients and it was perfect.)

1 garlic clove pressed

1/2 teaspoon salt

2 teaspoons grated lemon zest

3 tablespoons lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon black pepper

4 (I used 2) boneless chicken breast

Combine garlic, salt, lemon zest, extra virgin olive oil, dried oregano and black pepper.

Place chicken in a large zip-lock freezer bag and pour marinade over.

Place in refrigerator until ready to cook.  Minimum of 30 minutes.  (I left mine in for 24 hours)

Cook on grill pan, George Foreman or grill


Sweet Potato Wedges with Chipotle Mayonnaise

4 sweet potatoes scrubbed (I only used one)

1/4 cup fat-free mayonnaise

1/4 cup chipotle salsa

Pre-heat oven to 425, spray baking sheet with non-stick spray

Slice potatoes lengthwise in 1/2 and cut each 1/2 into 4 wedges, place wedges cut-side down on baking sheet.

Roast 15 minutes and turn over, roast a total of 25 minutes.

While potatoes are cooking, combine mayonnaise and salsa and blend.

Lemon Chicken