April 2012 Stats

Starting weight : 158.2 lb

Ending weight : 164.4 lb

Change : 6.2 lb gained (average 1.5 lb gained per week)

This time last year : 168.6 lb


It really sucks that I'm almost even with where I was last year.  I really don't want to see my weight this year be higher than it was a year ago.  I hate that a lot of my clothes don't fit and I didn't have the foresight to bring my clothes from last summer, instead of buying new smaller ones.  I've never really seen the numbers go up this fast except that one summer between 8th and 9th grades where I went up 30lb.  I feel helpless and just want to be home so I can turn this around.  I constantly feel uncomfortable and am always thinking about what others must be thinking of me.  I know that these past few months have shown that I'm human.  I know that when I started this blog, I was working really hard and losing almost every week and now I'm gaining beyond control. May is full of so many trips and celebrations, I just hope the numbers don't get too far out of control.  At this point, there's no way I can take off the weight as fast as I've been putting it on.

Weigh-in for 4/27/2012

Last weigh-in (3/31/2011) : 158.2 lb

This weigh-in (4/27/2012) : 164.4 lb

Change : 6.2 lb gained


I am beyond tired of watching these numbers creep up and can't wait to get home so I can take it off.  At this rate, I will easily be 170lb by the time we get home and that's a number I haven't seen in almost exactly a year.  I'm so discouraged that I spent the last year working my butt off (literally) and it's back.  I felt so good about myself and now I feel like a complete slob.  

Feta & Veggie Stuffed Zuchinni

Ingredients:

4 medium uncooked zucchini
4 large fresh tomatoes, cored and finely chopped
1 small onion, finely chopped
2 cups mushrooms, finely chopped (we used carrots instead because I don't like mushrooms)
1/2 tsp salt
1/4 tsp pepper
1/4 cup crumbled reduced-fat Feta cheese
8 tbsp fat-free Ranch dressing


Step 1:

Heat a pot of water.  Slice zucchini in half lengthwise and cook in boiling water for about 8 to 10 minutes, or until tender.  Scoop out and discard pulp in the center of the zucchini.

Step 2:

Heat a skillet on medium-high heat and coat with Pam.  Add tomatoes, onion, and mushrooms.  Cook until pulpy (about 5 minutes), then add salt and pepper.

Step 3:

Scoop filling equally into the 8 zucchini halves.

Step 4:

In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.




Makes 4 servings (2 halves per serving); 3 Points Plus each




This is a great light, but very filling dinner for nights when you've had a large lunch.  The saltiness of the feta mixes perfectly with the sweetness of the cooked zucchini.