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.

March 2012 Stats

Starting weight : 154.0 lb

Ending weight : 158.2 lb

Change : 4.2 lb gained (average 0.7 lb gained per week since last weigh-in on 2/18/2012)

This time last year : 172.6 lb


Sure, I'm not happy seeing two months straight where I've gained about 4lb each, but I've finally taken control of my weight gain and made the effort to change.  The past two weeks have been much better and I've made better choices.  Even if I'm unable to lose anymore here, I can feel confident in the knowledge, that when I put my mind to it, I can at least maintain.  If I can get home with this number, I know I can take it off quickly when I get there.  I'll have more food choices and way less stress on myself.  I'll have access to a gym and more help during the day with Brady.  I just have to keep telling myself, that if I can make it through the next 16 weeks, I'll be home and it's so much worse it could be.  Here's to a much better April!

Weigh-in for 3/31/2012 ~ Didn't Make the Cut

Last weigh-in (2/18/2011) : 154.0 lb

This weigh-in (3/31/2012) : 158.2 lb

Change : 4.2 lb gained


Well, this starts the mark of all weigh-ins being "unofficial" until we get back to the States.  I wasn't quite able to bring my weight down low enough to make it to the last meeting of the month. 

Although I would have liked to see a better number, I take comfort that during the past two weeks I have taken myself down almost a pound.  I felt like I was on a runaway train, so putting on the brakes was not only necessary, but vital to my physical health, but my mental health as well.  I have been making better choices both at home and out of the house.  I'm still allowing myself a few small things here and there, but nothing like before when I seemed to have no self control.


I've never experienced a period of gaining quite like this during my time with weight watchers.  Sure, I've put on weight before, but never this fast.  I know there are so many factors I can't control, but I have to try my hardest to focus on those factors that are in my control to help balance things just a little bit.

Tex-Mex Rice & Bean Casserole

Ingredients:

1 cup frozen yellow corn, thawed
1 tbsp canned green chilies
15oz can pinto beans
1 cup cooked brown rice
1 cup shredded reduced-fat Mexican cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper


Step 1:

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with Pam.


Step 2:

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper.

Step 3:

Spoon mixture into prepared baking dish and bake for 30 minutes.

Step 4:

Remove from oven and sprinkle with remaining cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. 

Makes 6 servings; 5 Points Plus each

Meatless Lasagna

I want to preface this by saying lasagna is not something I have eaten very often in my life.  It seemed growing up, that every time my family ate lasagna for dinner, someone ended up in the hospital (no joke).  We stopped eating lasagna in our house and I can safely say, I've eaten lasagna once in the last ten years until this past week, when we tried this recipe.  It was really good and no one ended up in the hospital!


Ingredients:

1 large onion
24 oz tomato sauce with basil
12 oz whole milk ricotta cheese
2 large eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
12 uncooked lasagna noodles
8 oz fresh whole milk mozzarella cheese, shredded


Step 1:
 
Preheat oven to 350ºF. Coat a large lasagna pan with Pam. In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tbsp parmesan cheese; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.

Step 2:

Spoon about 1/2 cup of sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking up some noodles to form a single layer, if necessary. Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese; spoon 1/3 of remaining sauce over top.


Step 3:

Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.

Step 4:

Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tbsp of parmesan cheese. 

Step 5:

Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tbsp of parmesan cheese. 




Makes 12 servings; 7 Points Plus each