Mimosa and punch table
Shower game gifts -- very fall appropriate!
Digging in
The happy bride-to-be -- that smile was worth all the work!
I have to say I wasn't on my best portion behavior Saturday or Sunday night. Some friends and I went out for Mexican food Saturday night, and while my tacos weren't too bad in calories, the chips and cheese I scarfed down sure were!
Sunday I did pretty good eating wise, and took Tex for an hour walk. But that night, I had a couple of glasses of wine, and WAY too many pita chips and pine nut Sabra hummus. Seriously, that hummus could lead to addiction!
So to make up for a few days of overeating, I enrolled myself in my very own boot camp today. I did 40 grueling minutes of Jillian Michaels' shred workout, and by the end of it, I was so shaky and my face was six shades of red! I was proud of myself though -- I didn't think I'd be able to get through the first 20 minutes, let alone a second round, but I just pushed through it. I followed that with two miles of walking with Tex. I almost shortened that workout too because my legs were so tired, but in true boot camp style, I wouldn't let myself take the easy way out. Hopefully, my efforts today erased some of the mistakes of yesterday. :) I'm learning through this process that I'm not always going to be perfect, and that's ok. There will be times that I eat too much or skip a workout, but I can't dwell on it and get down on myself. I just have to move forward and concentrate on making good choices for the day ahead.
Meg Makes It on Monday
I actually made tonight's "Meg Makes It on Monday" meal last night for dinner, but it was so good, I still wanted to share it. My coworker, Janet, gave me a recipe for chicken enchilada soup awhile back, and it has become one of my favorite cool-weather suppers. (And man, was it chilly last night! Brr...) I altered it a bit and used ground turkey instead of chicken, but I think any protein (i.e. ground beef, tofu) would work in this dish:
4 oz. light Velveeta cheese
10 oz. chopped chicken breast (boiled without skin)
1 medium onion (chopped)
2 cans niblett corn (undrained)
2 cans pinto beans (I used organic beans)
1 28 oz. can diced tomatoes
1 can Rotel
1 tsp garlic pepper
Mix all ingredients except cheese. Simmer 30 minutes. Stir in cheese and let simmer until cheese melts.
The recipe says 1 cup equals about two Weight Watcher points.
Sunday I did pretty good eating wise, and took Tex for an hour walk. But that night, I had a couple of glasses of wine, and WAY too many pita chips and pine nut Sabra hummus. Seriously, that hummus could lead to addiction!
So to make up for a few days of overeating, I enrolled myself in my very own boot camp today. I did 40 grueling minutes of Jillian Michaels' shred workout, and by the end of it, I was so shaky and my face was six shades of red! I was proud of myself though -- I didn't think I'd be able to get through the first 20 minutes, let alone a second round, but I just pushed through it. I followed that with two miles of walking with Tex. I almost shortened that workout too because my legs were so tired, but in true boot camp style, I wouldn't let myself take the easy way out. Hopefully, my efforts today erased some of the mistakes of yesterday. :) I'm learning through this process that I'm not always going to be perfect, and that's ok. There will be times that I eat too much or skip a workout, but I can't dwell on it and get down on myself. I just have to move forward and concentrate on making good choices for the day ahead.
Meg Makes It on Monday
I actually made tonight's "Meg Makes It on Monday" meal last night for dinner, but it was so good, I still wanted to share it. My coworker, Janet, gave me a recipe for chicken enchilada soup awhile back, and it has become one of my favorite cool-weather suppers. (And man, was it chilly last night! Brr...) I altered it a bit and used ground turkey instead of chicken, but I think any protein (i.e. ground beef, tofu) would work in this dish:
4 oz. light Velveeta cheese
10 oz. chopped chicken breast (boiled without skin)
1 medium onion (chopped)
2 cans niblett corn (undrained)
2 cans pinto beans (I used organic beans)
1 28 oz. can diced tomatoes
1 can Rotel
1 tsp garlic pepper
Mix all ingredients except cheese. Simmer 30 minutes. Stir in cheese and let simmer until cheese melts.
The recipe says 1 cup equals about two Weight Watcher points.
Enjoy!!
I'm sad to see my three-day weekend come to a close. :( But it's always nice to have a short work week. Hope everyone has a great one!
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