Meal #1 for day #1:

1/2 c. dry oats cooked according to pkg. directions
1/4 c. dried peaches
1/4 c. plain Greek yogurt
2 tbsp. maple syrup

153 calories
1.5g total fat
3g fiber

Day 3 Week 1

Double duty tomorrow...didn't get out on my walk but my eating was impeccable today. We tried a new recipe tonight for dinner, it's semi-vegetarian (meaning it has egg/dairy products) it was Black-Bean Lasagna and it was mm-mm good! I'll do better tomorrow.

Day 2 Week 1

Feeling good! I woke up this morning NOT in the mood to workout but with a little bit of coaxing from the ol' hubby (he just started with out me!) I was up and moving. We started off with Yoga-X...an hour and a half of stretching flexing and posing, oh the sweat was flowing! Then we headed out for our 3 mile walk...like I said, feeling good!



Yesterday I had planned on going for a second walk but didn't make it out. My eating yesterday was great and I hope to have the same success today, I even prepared yesterday for my lunch today. I cooked the rice and put together the ingredients for Corn, Rice and Black Bean Salad...should be good. Keep moving everyone!

healthy recipes link

click here for some of our family's favorite healthy recipes.

Black Bean & Corn Soup

I like this recipe because it's mostly from cans, you cook it in the slow cooker and it's good for you!

2-15 oz. cans black beans, drained & rinsed
1-14.5 oz. can Mexican stewed tomatoes, undrained
1-14.5 oz. can diced tomatoes (plain), undrained
1-15.25 oz. can whole kernel corn, drained
1-15.25 oz. can low-sodium chicken broth
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Favorite toppings

Combine all ingredients except toppings and cook in a slow cooker on high heat 3-4 hours. Serve with your favorite toppings.

Serving size: 1 cup (without toppings)

WW Points: 1

CALORIES 87; FAT .5g; FIBER 10.5g

Baked Egg Rolls

I just love egg rolls but as we all know they can really do a number on your weight loss success. Here is a modified version that I really enjoy and I hope you do too!

Egg Rolls:
2/3 cup chopped celery
2/3 cup chopped carrot
2 cups napa cabbage (Chinese)
1/2 tsp. vegetable oil
2/3 cup chopped onion
1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. ground turkey breast (opt.)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:
3/4 cup low-sodium soy sauce
6 Tbsp. rice vinegar
2 Tbsp. dark sesame oil
1 Tbsp. minced peeled fresh ginger
1/3 cup thinly sliced green onion

Instructions:
Preheat oven to 425 degrees.

To prepare egg rolls, combine celery and carrot in a food processor and pulse until finely chopped.

Combine celery mixture and cabbage and set aside.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, 1/2 tsp. ginger, and garlic; saute 2 minutes. Add turkey (if using) and cook 5 minutes, add the vegetable mixture and cook until crisp tender.

Place an egg roll on your work surface so that it looks like a diamond. Put 3 tablespoons of mixture on the bottom 1/3 corner of the egg roll wrapper. Fold the bottom corner up followed by the sides and roll the remaining way up being sure to moisten the top corner with egg white to keep it from coming undone. Repeat with remaining ingredients.

Lightly coat egg rolls with cooking spray, and place, seam side down on a baking sheet coated with cooking spray. Bake for about 18 minutes or until golden brown.

To prepare sauce, combine all ingredients and serve with the egg rolls. Makes 14 servings (serving size:1 roll and about 1 tablespoon sauce.

WW Points: 2
CALORIES 79 (29% from fat); FAT 2.5g (sat 0.4g, mono 0.9g, poly 1.1g); PROTEIN 5.7g; CARB 8g; FIBER 0.7g; CHOL 11mg; IRON 0.9mg; SODIUM 532mg; CALC 18mg