I'm so sorry everyone ... Major issues offline caused me to stop blogging. I would like to redirect everyone to my new permanent home at mizchelle.blogspot.com. I don't want to stress out about updating 3 blogs, so everything's been combined at mizchelle.blogspot.com.

A quick update, I started a Weight Watchers at Work program at my office, and we've just completed week 9. Our group of 18 has lost a total of 150 lbs. Amazing! Please come and visit me at my new place, can't wait to see you there!!

xoxoxo, Michelle

I don't watch the Super Bowl for the game or the commercials. I watch the Super Bowl for the food. *L* I deliberately took a day off yesterday from journaling, so I didn't have written documentation of what I ate. Even so, I was able to control myself, and didn't overeat too much. I made up for it today by taking another 2 mile walk at lunch.

Today in review:
5:45 am 1 c. nonfat milk, 1/2 c. water-packed peaches
8:30 am 1 c. cooked oatmeal, 1 tsp margarine, 1 tbsp raisins, 2 tbsp sugar-free syrup, 12 oz. water
10:45 am 17 grapes
12:00 pm 2.5 mile walk
1:30 pm Chef Salad (2 c. greens, sliced cucmber and red onion shavings, 1 c. croutons, 2 green olives and 2 black olives, 1 oz. feta cheese, 1 oz. sliced ham, 2 tbsp low-fat italian dressing), 12 oz. water
3:45 pm 2 breadsticks
6:45 pm Chicken Jambalaya, 3/4 c. steamed broccoli, 12 oz. Arizona Green Tea with Ginseng and Honey

Chicken Jambalaya
* Nonstick vegetable cooking spray
* 1 tbsp vegetable oil
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1/2 c. celery, sliced
* 1 lb (4 pieces) chicken breasts, boneless, skinned
* 3 tbsp fresh parsley, chopped
* 1 tsp dried thyme
* 1 tsp salt (optional)
* 1 tsp hot pepper sauce
* 1 can (28 oz) Italian tomatoes, chopped
* 1-1/2 cups low-sodium chicken broth
* 1 c. uncooked long-grain white rice

In a large saucepan sprayed with nonstick vegetable cooking spray over medium-high heat, add vegetable oil, onion, green bell peppers, and celery. Saute 2 to 3 minutes. Add chicken breasts and brown lightly on both sides, about 5 minute. Add parsely, thyme, salt, hot pepper sauce, Italian tomatoes, and chicken broth. Add rice and reduce heat. Cover and simmer for 25 to 30 minutes or until rice is tender. Makes 4 servings.

Nutrient content per serving:
Total calories: 422
Protein: 35 g
Carbohydrates: 56 g
Fat: 5 g
Calories from fat: 11%
Saturated fat: 1 g
Cholesterol: 66 mg
Sodium: 1192 mg

Review: Very tastey as is all the recipes so far on this meal plan. I again omitted the salt, so my sodium content per serving should be lower than stated.

posted by Michelle :: 7:58 pm
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Today in review:
5:45 am 1/2 c. nonfat milk, 1 slice whole wheat toast
6:00 am Tae-bo Cardio DVD
7:30 am 1 c. nonfat milk, 3/4 c. low-fat granola
10:00 am 1 apple, 12 oz water
12:45 pm 1 cheeseburger (whole wheat bun, hamburger patty, 1 slice american cheese, 1 tsp mayo), 1 baby kosher dill pickle, 12 oz. Arizona Green Tea with Ginseng and Honey
3:30 pm 1 apple, 1 tbsp peanut butter, 1 c. nonfat milk
6:00 pm Curried Beef with Brown Rice, 1 small dinner roll, 1 tsp margarine, 12 oz Arizona Green Tea with Ginseng and Honey.

Curried Beef with Brown Rice
* 2 c. water
* 1 c. onion, chopped
* 1 c. carrots, chopped
* 1 tbsp instant beef bouillon granules
* 1 tbsp curry powder
* 1 tsp cumin
* 2 gloves garlic, minced
* 1/4 tsp salt
* 1 cup long-grain brown rice, uncooked
* nonstick vegetable cooking spray
* 1 tsp vegetable oil
* 8 oz beef sirloin steak, cut accross grain into thin strips
* 1 c. frozen petite green peas
* 1 medium tomato, chopped

In a large saucepan add water, onion, carrots, beef bouillon granules, curry powder, cumin, garlic, and salt. Bring to a boil and stir in rice. Cover and simmer for 30 minutes. Meanwhile, in a medium skillet sprayed with nonstick vegetable spray, on medium-high heat, add vegetable oil and the sirloin steak strips. Cook 3 to 4 minutes or until done. Combine and stir beef, peas, and tomatoes into rice mixture. Cover and simmer about 10 minutes more or until rice and peas are tender. Makes 4 servings.

Nutrient content per serving:
Total calories: 346
Protein: 24 g
Carbohydrates: 35 g
Fat: 11 g
Calories from fat: 28%
Saturated fat: 2 g
Cholesterol: 58 mg
Sodium: 492 mg

Review: I re-heated this from Wednesday's leftovers, as the kids wanted cheeseburgers and corndogs for dinner. My legs and abs are sore from the Tae-bo, but I was feeling up to the challenge this morning, and I'm glad I did the dvd.

posted by Michelle :: 8:15 pm
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It was another beautiful day today. I walked 2.5 miles at lunch, all the way down to the lake and along the lakefront for an extra mile to my usual walk. It was so nice that I unzipped my jacket as I walked along the lake. The sky was a serene blue, and frozen Lake Michigan was slowly melting. I wish I brought my camera, the cracking ice was just so pretty!

Today in review:
5:45 am 1 c. nonfat milke, 1/2 c. cantaloupe cubes
8:30 am 2 slices toasted whole-wheat bread, 2 tsp peanut butter, 2 tsp low-sugar grape jam, 12 oz. water
10:45 am 1 apple, 8 oz. water
12:00 pm 2.5 mile walk
1:30 pm Diced Chicken Salad (2 oz diced cooked chicken breast, 2 tbsp low-fat italian dressing, 1/2 c. croutons, 1-1/2 c. greens, 1/4 c. bell peppers, 1/4 c. carrots, sliced celery, radishes and green onions), 12 oz. water
3:45 pm 2 slices bread
6:45 pm Fresh Spinach Salad with Tuna, 8 small whole-wheat crackers, 1 medium apple, 16 oz diet coke with Malibu

Fresh Spinach Salad with Tuna
* Two 9-oz cans white albacore tuna, packed in water, drained
* 1 c. low-fat cottage cheese
* 2 tbsp reduced-fat mayo
* 1/4 c. radishes, finely chopped
* 1 c. cucumber, finely chopped
* 1/3 c. green onion, finely sliced
* 1 tsp dried dill
* 1/2 tsp garlic powder
* One 10-oz bag washed spinach leaves
* 4 medium tomatoes cut in wedges
* 1/2 red bell pepper, sliced thin
* 1/2 small red onion, sliced thin
* 1/2 c. nonfat low-calorie salad dressing (I used Italian)
* 4 carrots, cut in strips

Drain tuna and mix in medium bowl with cottage cheese, reduced-fat mayo, radishes, cucumber, green onion, dill, and garlic powder. In a large bowl toss the spinach leaves, tomatoes, red pepper, and red onion. The nonfat salad dressing may be tossed with the vegetables or served on the side. Divide spinach mixture into 4 portions on individual plates. Top each with 1/4 of the tuna mixture. Garnish with carrot strips. Makes 4 servings.

Nutrient content per serving:
Total calories: 392
Protein: 24 g
Carbohydrates: 50 g
Fat: 11 g
Calories from fat: 24%
Saturated fat: 3 g
Cholesterol: 66 mg
Sodium: 740 mg

Review: This salad was extremely tastey. I'm starting to get used to the taste of radishes, this meal plan appears to use them alot in salads. I've only eaten radishes pickled as a japanese dish before, so it's taking a little getting used to. Again, the sodium content per serving shocked me. I may omit the garlic powder and look for a low-sodium dressing as well. However, I had friends over, and they LOVED the salad, especially the guys. I may double the recipe in the future, the guys will probably eat a double portion (they're very fit and workout every day).

posted by Michelle :: 8:07 am Feb 5th [I wrote this on the 4th in Notepad, but was too tired to post it last night.]
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It got all the way up to 42 degrees today! A veritable heat wave! *L* I really enjoyed my walk at lunch, the sun was shining, and there wasn't a cloud in the sky.

Before I forget, I want to encourage everyone to wear red tomorrow, Friday February 4th to support the Go Red for Women movement. Heart disease is the number 1 killer of women. Go Red for Women is the movement to give women lifesaving powers to prevent this disease and have long, healthy futures.

Today in Review:
6:15 am 1 c. non fat milk, 1 c. bran flakes
8:45 am 6 almonds, 1 banana
10:30 am 1 apple, 12 oz. water
11:30 am 1.5 mile walk
1:00 pm 2 slices rye bread, 2 oz sliced beef deli meat, 1 tbsp low-fat mayo, lettuce, tomato, 1 dill pickle, 12 oz. water
3:45 pm 1/2 c. sliced red bell pepper, 1/2 c. sliced cucumber, 12 oz. water
6:30 pm Chicken and Basil Pasta Salad, 1 apple, 12 oz Arizona Green Tea with Ginseng and Honey

Chicken and Basil Pasta Salad
* 1/4 c. low-fat mayo
* 1/4 c. plain non-fat yogurt
* 1-1/2 tbsp seasoned rice-wine vinegar
* 2 tsp spicy brown mustard
* 1/4 tsp salt
* 1/4 tsp pepper
* 1 tsp dried basil
* 2 c. cooked chicken breast, diced
* 2 c. small uncooked rotini pasta, cooked according to directions, without salt or fat, and drained
* 2 medium tomatoes, chopped
* 1/4 c. green onion, sliced thin
* 4 red leaf lettuce leaves

In a large bowl, combine low-fat may, nonfat yogurt, vinegar, mustard, pepper, and basil. Mix well. Add cooked chicken, cooked pasta, tomatoes, and green onions. Toss gently to coat. Serve at room temperature or chilled on a bed of red leaf lettuce. Makes 4 servings.

Nutrient content per serving:
Total calories: 326
Protein: 24 g
Carbohydrates: 35 g
Fat: 11 g
Calories from fat: 28%
Saturated fat: 2 g
Cholesterol: 58 mg
Sodium: 492 mg

Review: The recipe called for 1/4 tsp salt, which I did not add, so my sodium should be less than what's noted above. I love pasta salad, so this was another slam dunk. The kids didn't care for the vinegar-y and spicy mustard-y taste, so they didn't eat too much. Unfortunately for me, I don't think you can freeze pasta salad, so my lucky co-workers will get the leftovers tomorrow.

posted by Michelle :: 9:15 pm
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Okay. I'm finally feeling good about being a bridesmaid. I'm happy with myself, and am going to have a good time, right? Yeah. Until L asked me to sing at the reception. Good Lord ...

I haven't weighed myself in a while, but with being sick and now it's that TOM, I'll skip the weigh in until next week. I'm still walking 1.5 miles each day at lunch, though. At least I'm still doing something, right?

I signed up for the meal plan recommended by my doctor, but mistakenly signed up for the 1,200 calorie plan instead of the 1,500 calorie plan. So I have to wait another 10 days or so for the new meal plan to come in. It's really nice because they plan an entire week at a time, including recipes, and they have substitutions for each item on the menu. It also comes with a weekly shopping list. What'll they think of next?

Today in review:
6:15 am 2/3 cup nonfat plain yogurt, 1 c. orange juice
8:30 am (2) 4-1/2" Lego low-fat waffles, 1 tsp margarine, 1 banana, 2 tbsp sugar free syrup, 18 oz. water
11:30 am 1 plum
12:15 pm 1.5 mile walk
1:45 pm Salad (1 c. greens with 1/4 c. shredded carrots, 2 tbsp low-fat salad dressing, 1 oz chopped ham, sliced cucumbers and red onions), 2 cups lentil soup, 12 oyster crackers, 12 oz. water
4:30 pm 1 plum
6:45 pm Curried Beef with Brown Rice, 1 small dinner roll, 1 tsp margarine, 12 oz Arizona Green Tea with Ginseng and Honey.

Curried Beef with Brown Rice
* 2 c. water
* 1 c. onion, chopped
* 1 c. carrots, chopped
* 1 tbsp instant beef bouillon granules
* 1 tbsp curry powder
* 1 tsp cumin
* 2 gloves garlic, minced
* 1/4 tsp salt
* 1 cup long-grain brown rice, uncooked
* nonstick vegetable cooking spray
* 1 tsp vegetable oil
* 8 oz beef sirloin steak, cut accross grain into thin strips
* 1 c. frozen petite green peas
* 1 medium tomato, chopped

In a large saucepan add water, onion, carrots, beef bouillon granules, curry powder, cumin, garlic, and salt. Bring to a boil and stir in rice. Cover and simmer for 30 minutes. Meanwhile, in a medium skillet sprayed with nonstick vegetable spray, on medium-high heat, add vegetable oil and the sirloin steak strips. Cook 3 to 4 minutes or until done. Combine and stir beef, peas, and tomatoes into rice mixture. Cover and simmer about 10 minutes more or until rice and peas are tender. Makes 4 servings.

Nutrient content per serving:
Total calories: 346
Protein: 24 g
Carbohydrates: 35 g
Fat: 11 g
Calories from fat: 28%
Saturated fat: 2 g
Cholesterol: 58 mg
Sodium: 492 mg

Review: I liked this, although was a little shocked to see the sodium content per serving. It was salty to me, so I'll omit the 1/4 tsp salt next time. The kids liked it, but we're an asian family, so curry is a family favorite. Good thing is that I have a serving left over in the freezer should I get lazy one night and buy the kids take-out.

posted by Michelle :: 8:48 pm
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I'm sorry for the spotty blogging, but I've been a bit overwhelmed offline and had to take a break. Hopefully I'm back ... I have a lot of catching up with to do with my online buddies, can't wait to see what they've been up to, and to get updates on their progress.

I can't believe that there's just 95 days left until L's wedding. I'm starting to freak out. *L* Ugh. The dress she picked out for me to wear is so pretty and beautiful, and so not meant to be worn by a fat person. I'm seriously having doubts about this whole thing. I'll try to find a picture on the internet and post it so you guys can see what I'm talking about.

I purposely haven't had a formal picture taken of me since 2001 because I'm fat, and I don't want to look at myself (hence the absence of full-length mirrors in my house), but with a professional photographer at the wedding, I don't think I can get away with not having my picture taken.

Did you watch Joan of Arcadia last week? Well, Hilary Duff was on the show, and she faked being rescued by Joan in order to fit in with the popular girls, who dumped her once they found out her mom worked at a restaurant. At the end of the show, Hilary's standing in front of the desserts in the school cafeteria and can't make up her mind which dessert to choose. She confides in Joan that she doesn't know who she is, what she likes. All her life she's been on one side of the fence or the other, liking and doing and being what she thought others wanted her to be. Standing in front of those desserts was a defining moment for her because she realized she didn't know what she herself liked. So Joan has her take one of each of the desserts, and the show closes with Hilary sampling each of the desserts.

I brought this up, because I was exactly like Hilary Duff, up to October of 2004. Seriously. For 30 years, I was whatever I thought someone else wanted me to be - likes, dislikes, favorite bands, clothes, everything. I think it's one of the reasons why I like just about anything - because I would change myself just to have someone like me or to fit in. The sad thing is that this just wasn't in high school, but into my adult life. I didn't have a defining moment like Hilary did, I'm not sure what was it that finally brought me to my senses, but I'm not like that anymore.

It gets really tiring trying to be something that you aren't, and to basically, live a lie. It's hard trying to remember what you're supposed to be like. Watching that Joan brought it all back for me.

So ... what I'm trying to get at is that as worried as I am about the wedding, I'm not going to resort to a fancy diet or OTC diet pills, like I would have in the past. I'm gonna put that dress on, and when the photographer comes my way, I'm gonna smile! Because this is me. Someday down the road, I'll look at that picture and tell someone, this is me, on May 7, 2005. That picture doesn't have to be the forever me.

posted by Michelle :: 15:58 am
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