Current Weight: 214.3 lbs
Total Weight Loss: 20.1 lbs
Non-weight loss related victory: I’ve actually cooked all of my dinners this week (minus Saturday). Big deal, right? Well, I find that when I’m cooking (and cooking meals that I really enjoy), I have the most success on the program. Not only do I have the most control over what I’m actually eating, but I also feel a lot more satisfied since I’ve usually handpicked the recipe and am excited to try it…and I can usually squeeze in more veggies which makes for bigger servings.
How I’m staying active: Still on the yoga kick, although I did walk about 8-9 miles over the weekend. With it being so hot, I tend to stick with yoga classes after work (since it’s usually around 100 degrees out when I leave work). However, I do like to get in a good 4-6 mile walk each day over the weekend…assuming I get up before it’s sweltering out there.
What I’m eating: I’ve been really into stuffed peppers lately. My favorite recipe is one I found on Pinterest…
Southwestern Stuffed Peppers (http://simplylovefood.blog.com/) – 9 PointsPlus
- 1 Tbsp Olive Oil
- 1/2 lb lean ground turkey breast, cooked
- 1 cup chopped onions
- 1 heaping Tbsp of homemade taco seasoning (or you can use the packaged type if you like)
- 1/2 cup cooked quinoa
- 4 bell peppers, halved and seeds removed
- 1/2 can of black beans, drained & rinsed
- ½ cup of corn
- 8 oz salsa
- 1/3 cup Shredded Cheddar Cheese
- Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
- In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
- Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
- Remove from the oven and top with fresh cilantro.
- Makes 2 servings
A few notes: Honestly, you don’t need the ground turkey at all. It’s great as a simple vegetarian dish. The original recipe actually called for brown rice instead of the quinoa, but I thought the quinoa would be a bit better.