Rise And Shine, It’s Scale Time

My first official Saturday of summer vacation started with me getting up and hitting the treadmill by 7:30 a.m.! It was earlier than I wanted, but I planned on going to the 8:30 WW meeting and I needed to get in my workout first. I did a 30 minute run, cleaned up and went to the meeting. I was happy to be down 2.6 lbs. I am back to where I was before the snack-a-rama weeks. I feel good about my “new” way of counting POINTS, but what I think may have made the most difference is not having a snack in the afternoon. It kept me from overeating in the afternoon because I never started to begin with. I’m going to continue this for another week and see how it goes.

My breakfast was a sample bar that was given out at the meeting. It was only 1 POINT and very yummy…

I had to run a bunch of errands after that, so I didn’t have time to come home for a more substantial breakfast. I decided to wait it out for a bigger lunch. But, that turned out to be a rush job, too. My Dad wanted to take us to the movies to see UP at 12:30, so I packed up lunch to take with me. I went with a roasted veggie hummus wrap made with leftover roasted veggies and 2 tbsp. hummus rolled into a La Tortilla Factory Smart and Delicious Tortilla for 3 POINTS…

And I took some carrots and soy crisps for munching during the movie (2 POINTS)…

The daughters got popcorn and I did indulge in some of that. Why is movie popcorn so hard to resist?! I looked it up when I got home and I’m guessing I ate about 5 POINTS worth.

I relaxed to the max the rest of the afternoon and watched some mindless tv – The Real Housewives of New Jersey. Those women are nutty! While watching, I started on making dinner. I had planned on burgers and I was dying to try and recreate those Greek Lima Beans that friends brought to our last bbq. Here’s the recipe I came up with…

• 2 tsp. olive oil
• 1/4 c. diced onion
• 1/4 c. diced carrots
• 1/4 c. diced celery
• 2 cloves garlic, minced
• 16 oz. frozen fordhook lima beans
• 1/2 c. canned petite diced tomatoes
• 1 tsp. oregano
• salt and pepper
• 1/2 c. water or chicken broth

1. Saute onion, carrots, celery and garlic in olive oil until translucent.
2. Add beans, tomatoes and seasoning. Cook for 2-3 minutes.
3. Transfer to baking dish. Add water, cover and bake in 350 degree oven for 45 minutes.

Serves 5 (about 1/2 cup). 2 POINTS per serving.

It was very good! Not exactly like the original, but I think that had way more olive oil involved than what I used. I also made some of Gram’s green beans, too. Altogether, a great tasting 8 POINT dinner…

I went for my traditional dessert – Fudgy Peanut Chip Vitatop with PB2 for 2 POINTS. It tasted extra good tonight….

I’m looking forward to snoozing now! Have a great night!