Weight Watchers

Originally I started with the Cookie Diet back in August of 2009. I lost 40 pounds, but felt that the diet wasn't sustainable over a long period of time; that's my excuse for now anyway. In January of this year I took a break from the diet, but still ate healthy food, maintaining my lower weight. I then started counting calories (1400 a day) and working out more. While I am more strong and muscular and am in better shape, I have not lost more weight. I have been able to maintain my final weight after what I lost last fall, but no more. This is seriously frustrating.

So, I have decided that this whole calorie counting thing isn't working, and I've joined Weight Watchers online. I've paid for 3 months, and will continue with it if I see any results. I'm allowed to eat 27 points a day, and for the most part a point is worth about 50 calories, so that's about 1350 calories a day. I get 35 "flex points" a week that I can use anytime (if I want to). I also get points for working out, although I haven't had to dip into any of those yet. I started all of this on Tuesday. Saturday will be my first Weight Watchers weigh in. Keep your fingers crossed that I've lost *any* weight at all!

I also decided to try to run a 5K (3.1 miles) this fall. I haven't chosen one yet, but I have a few friends who are willing to run it with me; we're looking for something in or around October when the Texas heat calms down a bit. Otherwise, heat stroke. I have stopped trying to run for speed and have started trying to run for distance. Last week I ran 2.5 miles at 5 mph; this week I ran 2.75 miles at 5 mph. I am going to try to do the same this weekend, and then attempt a full 3 miles next week. Yikes. My legs hurt so much right now, between weight lifting and running, that I can hardly imagine doing this regularly, but it will be good for me. After I get used to running the full 3.1 miles without stopping, I am going to start trying to improve my speed. Right now I can run 6 mph for one full mile, a 10 minute mile; I'm hoping I can work my way up to maintaining that speed for the full 3 miles before the 5K rolls around.

Blah. All of this is going to be a lot of work and will take about all of the self discipline I have. *Sad Face*

Low Calorie Mashed Cauliflower Casserole

This recipe serves 3 and has 250 calories and 8 grams of fat per serving.

This is just another mashed cauliflower casserole, only this time I've added some spaghetti squash rather than other veggies. I am a big fan of how these have turned out so far.

Ingredients:
1 Tbsp Minced Garlic
1 Head Cauliflower
2 chicken breasts, diced
4 green onions
4 Slices Turkey Bacon
1 cup egg white
1/2 cup chicken broth
2 Tbsp Fat Free Sour Cream
1/2 seeded Spaghetti Squash
1 Tbsp "I Can't Believe It's Not Butter"
1/4 Cup Fat Free Mozzarella Cheese
1 wedge Laughing Cow Cheese
Crisco Calorie Free Olive Oil Spray

Directions:
Preheat the oven to 350 degrees.

Puncture two holes in the spaghetti squash with a knife. Place in the oven on 350 degrees and cook for 1 hour. There are quicker ways to do this with a microwave, but I think it tastes better when cooked in the oven. Cut the squash in half and remove all seeds and pulp. Fork out the spaghetti like strands and set them aside.

Spray pan with olive oil and saute onions. Add diced chicken and cook. Set aside.

Break cauliflower into flourettes and boil until soft. Drain and pour into a mixing bowl along with the chicken broth. Mash. Mix in minced garlic, cheese wedge, sour cream, butter, and egg. Heat mixture in the microwave for 2 minutes. For a smooth, even texture, blend the cauliflower.

Mix all the remaining ingredients in with the mashed cauliflower and pour into a casserole dish. Sprinkle Cheese on top. Place the dish in the oven and cook for 30-45 minutes.