Welcome Back Pandora. GREAT JOB ON 30 MORE POUNDS GONE THIS WEEK..............TOTALLY AMAZING. Lets just keep this forum rolling until Friday. Goals for the rest of the week....

-stay OP 6 days
-exercise at least 30 minutes 6 days
-water, water, water
-multivitamin
-try to incorporate more veggies in my diet
-get on forum at least once daily to check in
-support, cheer on and motivate my teammates

Lets make the most of the rest of the week Wildcats. Great job everyone on accountability.

Hey Cats, welcome back Pandora! Nice to meet you.

My goals for the week:
*1500-1700 calories
*9-12 cups of water
*Less salt, more fruits & veggies
*Curves 3 days, 3 days Biggest Loser workout, 1 break day

Hey Cats! Ready to start the week with full force!
Goals this week for me are
* Find a good multi vitamin
* Lose 2 pounds
* Drink more water
* Stick to my new 2/workout/day schedule

Accountability
Breakfast Lean Cuisine and 100 cal bar
Lunch Lean Cuisine and 90 cal snack
Dinner Grilled Chicken Baked Potato Salad and Garlic Toast
Water 96 oz
Exercise 30 min elliptical machine and 2 mile powerwalk

Great goals and accountability Jenny, Dagny and Angela. Jenny...it would be great to see you in the forums every day!

Here is where I'm at...I haven't calculated my calories yet. Partly because I'm scared too, lol

Breakfast:
Frosted flakes & 1/4 cup whole milk

Lunch:
Tuna sandwich with lettuce on whole wheat bread

Supper:
Beef tips, cheesy mashed potatoes, corn (that is gonna be scary)

Snacks:
Canned pears

I did get my vitamin in and a gallon of water...I also did team challenges C1-4

Monday's Recipe

Quiche

Dietitian's tip: To further lower the fat and cholesterol in this recipe, use 1/2 cup egg substitute instead of the 1 egg and 2 egg whites. Frozen or refrigerated egg products taste like whole eggs but are made commercially with egg whites, added flavorings and sometimes vegetable fat.

SERVES 6
Ingredients
1/2 cup chopped onion
1 egg
2 egg whites
1/2 cup fat-free sour cream
6 ounces lean ham, chopped (about 1 1/4 cups)
6 ounces shredded low-fat Swiss cheese
1 ready-made 9-inch pie crust


Directions
Preheat the oven to 350 F.

Spray a skillet with cooking spray. Add the onions and cook over medium heat until tender.

In a large bowl, whisk together the egg, egg whites and sour cream. Stir in the sauteed onions, ham and cheese. Pour the mixture into the unbaked pie shell.

Bake until the eggs are set and lightly browned, about 40 minutes. Cut into 6 wedges and serve immediately.


Nutritional Analysis(per serving)Serving size: 1 wedge
Calories 247 Cholesterol 62 mg
Protein 19 g Sodium 643 mg
Carbohydrate 16 g Fiber < 1 g
Total fat 11 g Potassium 193 mg
Saturated fat 3 g Calcium 314 mg
Monounsaturated fat 4 g

Tuesdays Recipe

Soft tacos with southwestern vegetables
Dietitian's tip: These meatless soft tacos are stuffed with sauteed vegetables and topped with smoky salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.

SERVES 4
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained
1/2 cup chopped fresh cilantro
8 corn tortillas
1/2 cup smoke-flavored salsa



Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.

Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.


Nutritional Analysis(per serving)Serving size: 2 tacos
Calories 295 Cholesterol 0 mg
Protein 10 g Sodium 221 mg
Carbohydrate 55 g Fiber 10 g
Total fat 6 g Potassium 856 mg
Saturated fat 1 g Calcium 162 mg
Monounsaturated fat 3 g

Originally Posted by 17681

Hey Cats, welcome back Pandora! Nice to meet you.

My goals for the week:
*1500-1700 calories
*9-12 cups of water
*Less salt, more fruits & veggies
*Curves 3 days, 3 days Biggest Loser workout, 1 break day

Great job Dagny!

Originally Posted by 12192

Here is where I'm at...I haven't calculated my calories yet. Partly because I'm scared too, lol

Breakfast:
Frosted flakes & 1/4 cup whole milk

Lunch:
Tuna sandwich with lettuce on whole wheat bread

Supper:
Beef tips, cheesy mashed potatoes, corn (that is gonna be scary)

Snacks:
Canned pears

I did get my vitamin in and a gallon of water...I also did team challenges C1-4

Yummy stuff girl!

Originally Posted by 19819

Tuesdays Recipe

Soft tacos with southwestern vegetables
Dietitian's tip: These meatless soft tacos are stuffed with sauteed vegetables and topped with smoky salsa. To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.

SERVES 4
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained
1/2 cup chopped fresh cilantro
8 corn tortillas
1/2 cup smoke-flavored salsa



Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.

Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.

To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.


Nutritional Analysis(per serving)Serving size: 2 tacos
Calories 295 Cholesterol 0 mg
Protein 10 g Sodium 221 mg
Carbohydrate 55 g Fiber 10 g
Total fat 6 g Potassium 856 mg
Saturated fat 1 g Calcium 162 mg
Monounsaturated fat 3 g

I have to try this. It looks and sounds delicious.