Happy First Anniversary To Me!!!

Today's my 1 year annivesary back on Weight Watchers... this is the longest I've stuck to it! I'm going to kick ass this week in honor of my anniversary!

Happy Weekend and Labor Day!

Disappointed...

I didn't exercise this morning before weigh-in like I usually do (and I truly believe it makes a difference) I showed a gain of .6 - I believe it's water weight - I did good this week but had lots of sodium, feel I'm retaining water and also like I said didn't exercise before...

Here's to the new week...

190 vs. 165

Tuesday

I ate good today... too good to be within points range... I don't know what got into me but tomorrow it's back on track. I'm afraid to add up all my points, I'll do it in the morning... on a positive note... I walked 7.52 miles - earning 4 activity points!

Monday

Nothing special going on here... Day 3 of Detox... not to hard. I should have a nice loss this week. A little behind in my water drinking today... but will be caught up by the end of the night. I drink 8 glasses a day of water. I don't count other drinks as water - I know Weight Watchers' says it's okay to do so, I don't think so.

I'll hit my 5 mile walking goal today. I aim to walk 5 miles on Mondays, Wednesdays, and Fridays... and on Tuesdays and Thursdays 10 miles. On the weekends I don't set any goals - just to stay On Program, which I've been pretty good about.
To speed up my loss rate I rarely use any of my activity points or flex points. I aim to earn 28 activity points a week... sometimes I make it, sometimes I don't. Usually depends on if I have an active weekend.

So far today I've walked 5811 steps = 2.38... I haven't exercised today, that's another 3 miles I'll get in today... not bad. I'll complete about 7 miles of walking today, not bad.

Update

I'm sorry I haven't been around much... I have a million excuses/reasons... my daughter's been on summer break and hogging up the computer. Work has been crazy. I'm still trying to handle the Ross situation. I've been exercising a lot more with leaves me less time to sit in front of the computer. I haven't updated any of my blogs in a long time... and the list can go on.

The good news is last week I got my 3o pound award! I'm currently down 31.2 pounds! 165! I've given myself two weeks to get under 160. I think I can do it.

I finished my first round of the Fat Smash Diet. I didn't do it perfectly but good enough to drop a whole bunch of weight. I gave myself about a week on phase 4 (which is the final maintenance phase) then started my second round. I'm on day 3 of Phase 1 round 2. I feel good. I've been exercising 5 days a week for an hour a day... My legs are SUPER toned... I've lost about 6 inches off my waist, and a few here and there... I carry the most fat in my belly area. My waist is now slightly under 33 inches which taking me out of being high risk for Diabetes (due to fat).

I feel good... my body is changing and better toning techniques will be needed soon, but right now I'm working on just losing the weight and cardio mostly.

I've dropped from a 34.8 BMI (obese) to a 29.2 (overweight)... not bad. I won't be out of the overweight category until I'm at Weight Watcher's goal... which won't be long! 140 here I come. Only 25 more pounds to go. I want to be there before Christmas... that would be nice. My personal goal is 5 pounds lighter than that... 135.

I feel good about my body, stronger, healthier, just not happier... but we'll see what happens...

I promise to get back to my blogging ways. Vi starts school tomorrow so the computer will be free'd up more. I also need to find some time to make another video. Haven't made one of those in a while. My last one was introducing my 33 by 33 Challenge and I'm also done with it now... gotta do another video soon.

I hope you're all doing well... I'll be reading some blogs again soon too... I haven't forgotten about ya!

Super Sandwich Stuffed with Chicken Salad

POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy

What could be better than a meal you don't have to cook? Just assemble a nutrient-rich salad in a large bowl and save it. When you're on the go, stuff it into a whole-wheat pita and head off.

Ingredients

	1/4 cup(s) plain fat-free yogurt
	1/4 cup(s) fat-free mayonnaise
	1/4 tsp ginger root
	6 oz chicken breast, cooked, skinless, cubed
	1/2 cup(s) grapes, red, seedless, halved
	1/4 cup(s) celery, chopped
	1/4 cup(s) carrot(s), grated
	2 medium scallion(s), chopped
	1 tsp chopped walnuts
	2 large wheat pita(s), split in half
	12 cup(s) romaine lettuce, leaves

Instructions

• Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
  
  
• Stir in grapes, celery, carrots, scallions and chopped walnuts. Cover and chill until ready to serve.
  
  
• Place about 3 romaine lettuce leaves in each pita half. Add about 1/2 cup of chicken salad mixture.

California Table Grapes

A perfect finger-food, a sweet snack and a lovely garnish, California table grapes are a simply divine fruit!

There are few things more highly anticipated than the first ripe strawberry of spring or a crisp fall apple, just days off the tree. In our Market Fresh series, we look at the produce in season this month and offer quick and easy suggestions for how to enjoy it.

It's no shocker that grapes are one of America's most popular fruits—they're sweet, crisp and bite-sized, not to mention readily available year-round. With 97 percent of America's table grape supply coming from California, it's likely that the clusters you're buying in the supermarket from June through November are from the Golden State (during the winter months, our grape supply comes mainly from Chile). Whether you've enjoyed them fresh, frozen, dried into raisins or preserved into a jam, chances are you're no stranger to this fruit of the vine.

Do it for your health.
Over 130 years ago, famed cereal maker John Harvey Kellogg is said to have prescribed 10 to 14 pounds of grapes per day as a cure for high blood pressure. And zany as his "cure" was, it may have been rooted in science. According to the USDA, grape skins contain the phytonutrient resveratrol, which studies have shown may help reduce the risk of heart disease and certain types of cancer. What's certain is that a 3/4-cup serving of California table grapes contains only 90 calories and 1 gram of fat as well as vitamins A and C, iron, calcium, dietary fiber and antioxidants that help protect the cells in the body.

Selection, Preparation and Storage
California table grapes come in three basic colors: green (sometimes called white), red and blue-black. Sweet and juicy Thompson seedless grapes are the most popular variety. Reach for firm, plump clusters securely attached to their stems, which should be green, not brown. Red and blue-black varieties should not show any hints of green, and the greenish-white grapes will display a slight amber tint when ripe. Once harvested, grapes do not ripen or sweeten, so you should choose grapes that are ready to eat. Be on the lookout for signs of decay: shriveling, stickiness, brown spots or dry stems.

Fresh grapes may be kept in the refrigerator for up to three days stored in a covered container or plastic bag. Wash grape clusters just before you're ready to eat them and pat dry. Serve grapes slightly chilled to enhance their natural crispness. To remove seeds, cut grapes in half lengthwise and scoop out seeds with the point of a knife. If you're looking to peel the grapes, try running frozen grapes under lukewarm water until skins split, then just slide the skins right off.

How to Use California Table Grapes
We heard these great grape tips through the grapevine (actually, they're from Megan Fawn Schlow, food stylist and recipe developer in New York City):

Freeze them.
Use frozen grapes instead of ice as a natural way to sweeten cold drinks.

Make a grape slush.
Put frozen grapes in the blender and blend with enough water to make a slush.

Roast grapes for flavor.
Add fresh or roasted grapes to salads for a little something extra. To roast grapes, place them on a baking tray in a 400° F oven for 10-15 minutes, or until soft and juicy.

Make your own raisins.
Create your own add-in to oatmeal or a yummy stand-alone snack. Just place grapes on a metal mesh rack and leave in a 250° F oven for 8 hours until they're dried out. Store the raisins in an airtight container for up to 2 weeks.

Stuff grapes for an easy appetizer.
Combine 3 tablespoons low-fat cream cheese and 1 tablespoon crumbled blue cheese. Cut slits in fresh grapes, fill with a smear of the cheese mixture and top with a sprinkling of toasted, chopped pecans.

Hint: For all recipes, use red or green seedless grapes or seeded grapes with the seeds removed.

Originally posted on WeightWatchers.com

ZERO POINTS - Spinach-Parmesan Dip

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

You have to love a zero POINTS value dip that not only livens up crudite but also doubles as a fabulous finishing sauce for grilled chicken or pasta.

Ingredients

	1/2 pound(s) spinach, cooked and drained
	1 cup(s) tomato(es), chopped
	1 cup(s) basil, fresh
	1/2 tsp table salt
	1/4 tsp crushed red pepper flakes
	5 Tbsp grated Parmesan cheese

Instructions

• Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 3 tablespoons per serving.

Notes

• We recommend a high quality cheese such as Parmigiano-Reggiano for the best flavor.

ZERO POINTS - Roasted Eggplant and Tomato

POINTS® Value: 0
Servings: 8
Preparation Time: 8 min
Cooking Time: 60 min
Level of Difficulty: Easy
Works with Simply Filling

Enjoy this summer recipe as a side dish, dip, pasta topping or as a sauce for your favorite lasagna.

Ingredients

	1 spray(s) cooking spray
	1 medium raw eggplant, not peeled
	1/2 large onion(s), peeled
	2 cup(s) tomato(es), roughly chopped
	1/4 cup(s) basil, fresh, thinly sliced (or more to taste)
	1 tsp table salt
	1/4 tsp crushed red pepper flakes
	2 tsp olive oil

Instructions

• Preheat oven to 375˚F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
  
  
• Pierce eggplant many times with a sharp knife; place on roasting pan with onion. Coat vegetables with cooking spray; roast for 30 minutes. Flip vegetables; roast for 30 minutes more.
  
  
• Meanwhile, in a medium bowl, combine tomatoes, basil, salt and pepper; set aside at room temperature until vegetables are finished cooking.
  
  
• When roasted eggplant is cool enough to handle but is still hot, slice it open and scoop out small chunks (so you do not get any skin). Add eggplant to tomato mixture; toss well.
  
  
• Next, discard outer layer of roasted onion and chop into bite-size pieces; toss with tomato mixture. Serve warm or cold. Yields about 1/2 cup per serving.

ZERO POINTS - Cauliflower Poppers

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling

Great as a side dish or as a snack. An unbeatable combo of flavor, texture and spice.

Ingredients

	1 spray(s) cooking spray
	1 small head(s) cauliflower
	1/2 tsp ground cumin
	1/2 tsp chili powder, or more to taste
	1/2 tsp table salt
	1/2 tsp black pepper

Instructions

• Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  
  
• Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.
  
  
• Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

ZERO POINTS - Pepper and Mushroom Kabobs with a Yogurt-Dill Dip

POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling

Set out a platter of these skewers and the crowd will go wild. They're served with a creamy garlic-dill dip for fantastic flavor.

Ingredients

	1 small garlic clove(s)
	1/8 tsp table salt
	1 tsp fresh dill, minced
	1/4 cup(s) fat-free sour cream
	1/2 cup(s) plain fat-free yogurt, Greek-variety recommended
	3 medium sweet red pepper(s), or 1 each red, yellow and green pepper
	16 small cremini mushrooms, or white mushrooms, cleaned and trimmed
	2 spray(s) olive oil cooking spray
	1/4 tsp table salt
	1/4 tsp black pepper

Instructions

• To prepare dip, mash garlic and 1/8 teaspoon of salt together in a small serving bowl with a serrated spoon or a utensil with a sharp edge. Stir in dill, sour cream and yogurt; set aside.
  
  
• Preheat grill to high. To prepare kabobs, core and seed each pepper; cut each into 8 chunks. Arrange 3 pieces of pepper and 2 mushrooms on each of eight 12-inch metal skewers. Lightly coat kabobs with cooking spray; season with salt and pepper.
  
  
• Grill kabobs until peppers are tender and lightly browned, about 5 minutes per side. Serve kabobs with dip. Yields 1 kabob and about 1 1/2 tablespoons of dip per serving.

Notes

• For even more flavor, stir 1 teaspoon of freshly minced chives into the dip.

No-Cook Dinners #10

Chef's Orchard Salad

Place 1 1/2 cups mixed greens on each of two plates. Top each set of greens with 1/2 peach, pitted and thinly sliced; 1/4-cup blueberries; 1/4-cup small red seedless grapes; 3 ounces thinly-sliced deli roast beef; and 2 tablespoons bottled fat-free vinaigrette.

POINTS value: 5

No-Cook Dinners #9

Mozzarella and Tomato

Thinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.

Serving size: 1 1/2 cups
POINTS value: 4

Optional: Accompany each serving with 4 ounces cooked large shrimp, drizzled with a splash of white wine vinegar.
POINTS value: 6

No-Cook Dinners #8

Thai Summer Rolls

Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour.

Serving size: 3 rolls
POINTS value: 4

No-Cook Dinners #7

Two Bean Chili Salad with Smoked Chicken
Drain and rinse one 14 1/2-ounce can French-style green beans and place them in a large bowl. Toss with 1 cup canned kidney beans, drained and rinsed; 6 ounces chopped store-bought smoked chicken breast; 1 tablespoon cider vinegar; 2 teaspoons chili powder; 2 teaspoons olive oil; salt to taste; and ground pepper to taste.
Serving size: 1 1/2 cups
POINTS value: 6

No-Cook Dinners #6

Chunky Roast Chicken Slaw

Pull 6 ounces of white meat off a store-bought roast chicken. Mix with 1 small Napa cabbage, finely shredded; 1 Granny Smith apple, peeled, cored, and shredded; 1 celery stalk, thinly sliced; 1 small shallot, minced; and 1/4-cup low-fat ranch dressing.

Serving size: 2 cups
POINTS value: 5

No-Cook Dinners #5

Ceviche

Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market.

Serving size: 1 cup
POINTS value: 5

No-Cook Dinners #4

Melon and Berries with Poppyseed Dressing

Combine 1 cup diced watermelon, seeded or seedless; 1 cup diced honeydew melon; 1 cup sliced strawberries; and 1 cup raspberries. Toss with 1/4-cup bottled low-fat poppy seed dressing. Serve over 1/2 cup 1% low-fat cottage cheese.

Serving size: 2 cups
POINTS value: 5

No-Cook Dinners #3

Bombay Tuna Salad

Drain a 6-ounce can of chunk white tuna packed in water and place in a bowl. Mix with 1/4-cup fat-free mayonnaise; 1 celery stalk, thinly sliced; 2 tablespoons minced red onion; 2 tablespoons sliced almonds; 2 tablespoons golden raisins; 2 teaspoons curry powder; 2 teaspoons lemon juice; and 1/4 teaspoon salt. Place a bed of Boston or Bibb lettuce on each of two plates and divide tuna between them.

POINTS value: 4