Day 65: Chicken and Veggies Melts

Still have plenty of roasted chicken so made these yummy melts tonight.  I think they will actually make nice appetizers, hmmmm....

1. Chop mushrooms and cook on high heat until slightly crispy. 
2. Chop roasted chicken and add to the mushrooms. 
3. Add a little bit of mayo, to hold mushrooms and chicken together.
4. Spoon chicken-mushroom mixture onto sliced tomatoes.
5. Sprinkle with non-fat cheese.
6. Broil for a few minutes until cheese is melted.
7. Arrange on lettuce leaves.
8. Sprinkle with finely chopped parsley.

Day 64: Roasted Chicken with Salad plus Sharing the Road with Maniacs

Mondays are usually tough but today was even worse because of the weather.  I left the house at 4:00 am for a 3.5 hour drive.  Since I am not a morning person, that's usually bad enough.  I checked the weather forecast last night and so anticipated thunderstorms but, surprisingly, most of the drive was fairly pleasant.  The road was wet but it didn't rain and so I was able to enjoy the book on tape while sipping hot strong coffee I made before I left.  Until about 25 miles from my destination... 

It started raining so hard, my wipers weren't able to keep up.  The water could not run off fast enough so there were huge puddles everywhere.  The steam was rising from the hot pavement being cooled by the rain and so it was very foggy.  And it was still dark, of course...  And there were quite a few idiots, apparently with a death wish, who were speeding throught this mess, splashing everybody else who are crawling with emergency lights flashing for safety.  I mean, there is literally zero visibility.  The road is slippery and there are puddles everywhere so the chance of hydroplaning is enormous. 

I was exhaused by the time I got home tonight so stopped at Public and bought some roasted chicken, then made a simple salad (lettuce, tomatoes, cucumbers with black olives).  It was simple and tasty.  Now I need a nap before I conquer a mountain of papers to be graded by tomorrow.  Sigh...

Day 63: Salmon Cakes

This is my Mom's modified recipe.  She always adds sauteed onions and a bit of sweet water.

Ingredients:
1 lb fresh salmon, finely cubed (or coarsely ground)
1 egg
1 tbsp finely chopped parsley
Fine bread crumbs (I made several w/out bread crumbs to reduce my carb intake; S. wanted his with crumbs -- they taste better that way)
salt/pepper

Mix salmon, egg, parsley, and salt/pepper.  Form small cakes.  Coat in bread crumbs (or not) and fry in a skillet, greased with non-stick olive oil flavor spray, until golden brown.  Bake in a preheated oven (400 F) until done (10-15 mins or so).

I also made our typical cucumber, tomato, and lettuce salad.  It was a tasty, quick, and fairly healthy lunch.

Day 62: Vera Cruz Tomatoes

The original recipe is here.  I used roasted chicken and low-fat sour cream.  Bacon would taste better, of course.

Ingredients:

4 firm ripe tomatoes (I only buy vine-ripened tomatoes because they actually smell and taste like tomatoes, even though not as good as home-grown)
3 slices bacon (I used leftover roasted chicken)
1/4 cup chopped onion
8 ounces fresh spinach, stems snipped
1/2 cup sour cream (low-fat)
1/4 teaspoon hot pepper sauce (used salsa)
Salt to taste
1 tsp Olive Oil
1/2 cup shredded Mexican cheese blend (low-fat)

Directions:

1.Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish with non-stick spray.

2.Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

3.Cook onion in olive oil until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, chicken, and salsa.

4.Sprinkle tomato shells with salt; fill evenly with chicken and spinach mixture. Place tomatoes in a prepared baking dish.

5.Bake in a preheated oven until hot, 20 to 25 minutes. Remove and top evenly with shredded cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
 
We enjoyed this yummy dish with a simple lettuce salad as a delicious and light dinner.  S. also had a slice of leftover cake.  I sipped hot tea instead... sigh... losing weight is worth a little sacrifice, right?

Day 61: Like Dandelion Dust + Cheesecake Factory + Shopping = Fun

S. and I are going to see the new movie, Like Dandelion Dust, have dinner at the Cheesecake Factory, and then shop at the mall.  Both of us need to relax and have fun tonight!

Yes, Cheesecake Factory can sabotage any diet.  However, they do have quite a few choices that can be modified to fit most diets.  I wanted to look up the menu online but decided to wait and make my choice tonight.  Too much pre-planning takes away the fun, I think.

Day 60: Chicken Salad Wraps

I dislocated my thumb many years ago but the old injury is still bothering me sometimes, especially after typing all day like I did yesterday.  It was aching so bad that I wrapped it up and decided to take it easy, so nothing fancy for dinner.

Chicken Salad Wraps
Chop tomatoes, cucumbers, parsley, and cooked chicken.  Add a bit of Walden Farms mayo.  Serve on lettuce leaves.

Day 59: Chicken with Eggplant, Peppers, and Olives

Today was not as bad so I treated myself to real dinner.  The original recipe is here.  It was great!  Just wish I could eat it with rice or pasta...

Chicken with Eggplant, Peppers, and Olives

Cooked Eggplant, fresh 17.0 cal 0.5 cup
Chicken Breast 280.3 cal 6 oz
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Olives, Black 25.0 cal 5 olives
Vinegar, Balsamic (Progresso) ,10 cal 1 tbsp
Salt, Table 0.0 cal 1 dash
Pepper, Black, Ground 0.3 cal 1 dash
Garlic, Raw 4.5 cal 1 clove

Directions:
In a colander, sprinkle chopped eggplant with salt and toss. Set aside.

Spray a large, nonstick skillet with olive oil cooking spray. Sauté chicken, cut into bite-size chunks, over high heat until browned. Remove and set aside.

Rinse eggplant with water and let drain. Combine minced garlic, chopped green peppers, and eggplant in a skillet and sauté over medium heat until softened, about 10 minutes. If skillet becomes too dry, add a bit of water.

Add chicken, chopped tomatoes, vinegar, sliced olives, and ground pepper to pan. Stir. Cover and let simmer over medium-low heat for 10 minutes.

Day 58: Tuna Salad

Yesterday I was so exhausted that I did not have any energy left... so I fixed a simple tuna salad (canned tuna, tomatoes, parsley, cucumbers, a little bit of mayo) and ate it on lettuce leaves.  Didn't even have energy to blog... so posting today.

On students who are daydreaming...

I do not allow students to use computers when I am talking unless they are doing something with me.  In that case, I walk to the back of the room so I have a good view of all monitors.  When I am talking from the front of the room, I ask them to put up keyboards.  Well, apparently I can't forbid daydreaming...

This morning, I explained what was due next week (auditory learners), displayed the course calendar (visual learners), and then asked them what was due, receiving a chorus response.  Then I answered questions about these assignments.  Finally, I asked again if they had any other questions.  One student raised his/her hand and asked what was due.  Grrrrrrrrrrrrrrrrrrrrrrrrrrr!  Where have you been for the last twenty minutes?  This person was looking at me but not listening, apparently!

Day 57: Egg Salad Wrap

Mix chopped eggs, parsley, olives, tomatoes, and cucumbers.  Add a bit of salad dressing.  Serve in lettuce leaves.

Mondays are usually tough -- a long early-morning drive, then two classes.  I had to run quite a few errands this afternoon, too.  One involved walking across campus in high heels -- not a good idea in this heat.  I was exhausted but, thankfully, did not get any blisters and it was a good exercise.

Eggs, Whole 213.0 cal 3 eggs

Raw Tomatoes 16.0 cal 0.5 cup

Raw Cucumber, no peel 7.0 cal 0.5 cup

Raw Lettuce, Romaine 8.0 cal 1 cup

Kraft Light Done Right Ranch 40.0 cal 1 tbsp

Parsley, Raw 0.7 cal 0.5 tbsp

Day 56: Back to the Diet: Omelettes for Breakfast

Since we had all those carbs yesterday, I was very hungry this morning so made omelettes with mushrooms, green peppers, and tomatoes for breakfast.  Since I love omelettes, it was a good way to jump-start the diet.

Eggs, Whole 213.0 cal 3 eggs
Cooked Mushrooms, Portabella, fresh 21.0 cal 0.5 cup
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup
Salt, Table 0.0 cal 1 dash
Pepper, Black, Ground 0.3 cal 1 dash
Parsley, Raw 1.4 cal 1 tbsp
Cheddar Cheese, Shredded, Nonfat (Kraft) ,Natural 10.0 cal 1 tbsp

Coconut-Almond Cake

Cake Ingredients:

• Cake Flour, 2 1/2 cups
• Baking Powder, 1 tablespoon
• Salt, 1/2 teaspoon
• Butter, 1 1/2 sticks
• Sugar, 1 1/2 cups
• Milk, 1 cup
• Almond Extract, 2 teaspoons
• Vanilla Extract, 1 teaspoon
• Egg Whites, 6

Topping Ingredients:

• Whipping Cream, 2 1/2 cups
• Sugar, 1/2 cup
• Vanilla Extract, 1 teaspoon
• Coconut Extract, 2 teaspoons (not shown, I forgot to get it out)
• Sliced Almonds, 2/3 cup
• White Chocolate, 4  one-ounce squares
• Shredded Coconut, 2 to 3 cups

Directions:

1.       Preheat oven to 350 and spray  two 9-inch round cake pans with non-stick spray. 

2.       Combine the flour, baking powder and salt in a bowl and set it aside.

3.       Combine milk and vanilla and almond extracts.

4.       Beat the butter until it’s light and fluffy.  Gradually add the sugar and continue beating until it’s light.

5.       With the mixer on medium speed, add about a third of the flour mixture.

6.       Then mix in about a third of the milk mixture.  Continue alternating and mix just until it’s well-blended.

7.       Beat the egg whites until they’re stiff.

8.       Fold the egg whites into the batter, about a third at a time.

9.       Spread the batter evenly in the pans and bake for 35 minutes or so, until a toothpick comes out clean.

10.    Once the cake is cool, start on the whipped cream.  Put the bowl in the freezer for a few minutes and make sure the cream is very cold.  Beat the cream until it begins to thicken then add the sugar, vanilla and coconut extracts.  Continue beating until it’s very thick.

11.    Place one layer on a cake plate with wax paper strips under the edges to contain the mess.  Spread generously with whipped cream then sprinkle with coconut and almonds.

12.    Shave white chocolate over the top.

13.    Spread a layer of whipped cream on the second layer and sprinkle it with coconut.

14.    Place that layer, cream side down, on top of the first layer.

15.    Cover the whole thing with whipped cream.

16.    Repeat the coconut, almond and white chocolate.

17.    Decorate with fresh raspberries or strawberries.

Notes on the Cake:
*Layers are fluffy and closely resemble white chiffon cake.  Light and fluffy, with a delicate coconut taste and aroma.  Not overly sweet like a lot of store-bought cakes.
*I followed instructions and used two layers.  However, they were too thick and so a bit dry.  Next time, I will cut each layer in half.
*I will also make a little bit more frosting (maybe 1.5 portion).  It was barely enough.
*I lightly toasted coconut flakes (3 mins in the microwave, have to watch closely and mix after each minute; burn easily) and roasted almond slices in the skillet until light golden brown.
*I used more white chocolate that stated in the recipe -- since cake itself is not very sweet, white chocolate is essential in this cake and becomes a part of perfect harmony with coconuts, almonds, and sweet whipped cream.
*Raspberries added a special touch so will use them again (or other berries).

Day 54: Chicken, Broccoli, and Mushroom Stir-Fry

Saute chicken in olive oil until cooked, remove and set aside.  Saute garlic, mushrooms, and broccoli in the same skillet, adding more oil if necessary.  Season with salt/pepper.  Serve in lettuce leaves.

Chicken Breast 280.3 cal 6 oz
Raw Lettuce, Romaine 8.0 cal 1 cup
Cooked Broccoli, fresh 27.0 cal 0.5 cup
Cooked Mushrooms, Portabella, fresh 21.0 cal 0.5 cup
Oil, Olive (Salad or Cooking) 40.0 cal 1 tsp

Day 53: Boring but Quick Chicken Salad...

Beauty and I drove back this afternoon.  The weather was much better and her behavior has improved but it was still a long drive and I am exhausted...

Nothing fancy tonight -- leftover chicken, lettuce, tomatoes, and cucumber, with a dash of salt/pepper and a little bit of dressing.  It's always good! :)

Excuse, excuses...

One of my students stayed after class today and we had this conversation...

Student:  "I am behind on my assignments."

Ms. Alice:  "OK, I know that.  Are you planning to meet the next deadline?  What can I do to help?"

Student:  "I don't know, I will try...  Oh, give me extra credit, pleeeeeeeease."

Ms. Alice:  "If you can't complete scheduled assignments, how are you planning to complete extra credit work?"

Student:  "Oh, I don't know...  But it's not my fault!  I did not know it's a web-enhanced course and so we meet only once a week.  I don't have a computer at home and so can only work during class time."

Ms. Alice:  "Did you register for classes on your own?"

Student:  "Yes, of course."

Ms. Alice:  "Well, here you go -- you did know this class only meets once each week.  As for computer access, there are plenty of computer labs on this campus.  One of them is even open on Saturdays."

Why do I have to explain common-sense stuff like this?!

Day 52: Cheese and Ground Beef Stuffed Zucchini

The original recipe is here.  Obviously, it's much better than my version...  Still, it should be yummy.

Cheese and Ground Beef Stuffed Zucchini

1. Preheat oven to 350 F. 
2. Butter (with non-stick butter-flavor spray) a baking dish.
3. Brown beef in a skillet, then drain.
4. Partially cook one small zucchini in the microwave on high for 5 minutes, then remove and let cool for 10 minutes.
5. Combine fat-free cheddar cheese, non-fat cottage cheese, meat, and salt/pepper, in a small bowl.
6. Slice the zucchini in half lengthwise and remove the seeds.  Spoon the mixture into each half.
7. Bake for 30-40 minutes, then broil for a few minutes until golden brown.  Sprinkle with parsley.
8. Serve with crispy lettuce salad.

Ground Beef 95% Lean 232.0 cal 5 oz
Cooked Zucchini, fresh 28.0 cal 1 cup
Raw Lettuce, Romaine 8.0 cal 1 cup
Kraft Light Done Right Italian 10.0 cal 0.5 tbsp
Cheddar Cheese, Shredded, Nonfat (Kraft) ,Natural 10.0 cal 1 tbsp
Cottage Cheese, Nonfat (Knudsen) ,`Free` 10.0 cal 1 tbsp
Parsley, Raw 0.7 cal 0.5 tbsp

Day 51: Sauteed Tilapia

Sauteed Tilapia with Steamed Cauliflower and Lettuce-Tomato Salad

Season tilapia with salt/pepper and saute in lemon butter.  Serve with steamed cauliflower and lettuce-tomato salad.  Original recipe is here.

Tilapia 257.0 cal 7 oz
Cooked Cauliflower, fresh 14.0 cal 0.5 cup
Raw Lettuce, Romaine 8.0 cal 1 cup
Raw Tomatoes 16.0 cal 0.5 cup
Butter, Unsalted 34.0 cal 1 tsp
Kraft Light Done Right Italian 20.0 cal 1 tbsp
Salt, Table 0.0 cal 1 dash
Pepper, Black, Ground 0.3 cal 1 dash

Day 50: Egg-Olive Salad on Tomato and Cucumber Slices

Egg-Olive Salad on Tomato and Cucumber Slices

Chop eggs (or use egg slicer), add a little bit of light mayonnaise or dressing and chopped olives, season to taste with salt/pepper/favorite herbs (I used fresh parsley).  Spoon or pipe onto thin tomato and cucumber slices.  Decorate with more parsley.

Eggs, Whole 213.0 cal 3 eggs
Raw Tomatoes 32.0 cal 1 cup (double portion so two veggies)
Raw Cucumber, with peel 8.0 cal 0.5 cup
Olives, Black 25.5 cal 5 olives
Mayonnaise, Light (Kraft) 25.0 cal 0.5 tbsp

Snoozester

Sign up for a free Snoozester account

I posted this link, in case you're wondering it's spam.  My cell phone is dying and so the alarm clock went crazy yesterday.  We did not have time to get a new phone for me today but I have to wake up early tomorrow and don't want to oversleep.  S. usually relies on me to wake him up so Snoozester to the rescue, to make sure both S. and I are on time tomorrow morning.

Day 49: Quick Chicken Salad

Totally exhausted tonight -- a long drive in a very bad weather with a nervous puppy...  Yeah, not fun...

Don't have time to count calories but I am pretty sure I am on target -- leftover chicken, tomatoes, cucumbers, lettuce, some dressing.  Done.

Day 48: Steak & Mushroom Melts/Wraps

S. requested a panini for lunch so I wanted something similar.  I made his with Italian bread slices and Pizza Blend cheese. 

Steak & Mushroom Melts/Wraps
I layered cooked steak and mushrooms (two small mounds), sprinkled with non-fat cheese, and broiled until cheese was bubbling.  Then I transfered my creation onto two large lettuce leaves and rolled them up.  Yummy with tomato salad -- made enough salad to enjoy with S.

Beef Steak 277.0 cal 5 oz
Cooked Mushrooms, Portabella, fresh 21.0 cal 0.5 cup
Raw Lettuce, Romaine 8.0 cal 1 cup
Raw Tomatoes 16.0 cal 0.5 cup
Kraft Light Done Right Italian 20.0 cal 1 tbsp
Cheddar Cheese, Shredded, Nonfat (Kraft), Natural 40.0 cal 0.25 cup

Day 47: Warm Steak, Portabella Mushroom, Cucumber, and Lettuce Salad

Warm Steak, Portabella Mushrooms, Cucumber, and Lettuce Salad

Saute mushrooms, adding sliced cooked steak to warm up.  Shred lettuce.  Slice cucumber.  Arrange everything on a plate.  Lightly drizzle with dressing.

Beef Steak 277.0 cal 5 oz
Raw Lettuce, Romaine 8.0 cal 1 cup
Raw Cucumber, with peel 8.0 cal 0.5 cup
Cooked Mushrooms, Portabella, fresh 21.0 cal 0.5 cup
Butter, Unsalted 17.0 cal 0.5 tsp
Kraft Light Done Right Italian 20.0 cal 1 tbsp

Day 46: Leftover soup!

Another long day... I am thankful for leftovers...

Zip-Lock Folders... hmmm... :)

Ms. Alice,

Here is my Zip-Lock folder with assignments.

Student

Clarification:  This student is referring to a Compressed (zipped) folder.  I require them to save all documents in one folder, zip it, and submit electronically so I can easily download all files at once.

Day 45: Jack Mackerel Soup

OK, this recipe may sound strange but it's actually very good.  Also, Jack (Pacific) Mackerel is packed with omega-3s.  Three ounces of most species of cooked mackerel provide 1.1 to 1.7 g of omega-3s (except King Mackerel which is high in mercury).

Jack Mackerel Soup
Break fish into bite-size chunks, pour into a small pot, and add water (I usually use 4 cups per large can).  Bring fish and water to boil.  Meanwhile, saute veggies (I used tomatoes and green peppers but would strongly recommend onions and potatoes) in butter.  Add to fish broth.  Add salt to taste.  Tonight, I also added 1 small wedge of Reduced Fat Laughing Cow Tomato Basil Cheese to make soup creamier.  It was yummy and filling!

Jack Mackerel, Canned 221.1 cal 5 oz
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Butter, Unsalted 17.0 cal 0.5 tsp
Cheese, Mini (Laughing Cow) ,`Reduced Mini` 36.4 cal 0.6 oz
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup

Day 44: Omelet with Green Peppers and Tomatoes; Lettuce Salad.

I had a long day and so decided to make a quick omelet and salad.  Yummy, healthy, and fast!

Eggs, Whole 213.0 cal 3 eggs plus 2 tbsp water, beaten
Kraft Light Done Right Italian 20.0 cal 1 tbsp
Cooked Peppers, Green, fresh 19.0 cal 0.5 cup
Cooked Tomatoes, fresh 22.0 cal 0.5 cup
Raw Lettuce, Romaine 8.0 cal 1 cup
Cheddar Cheese, Shredded, Nonfat (Kraft) ,Natural 40.0 cal 0.25 cup
Salt, Table 0.0 cal 1 dash

Labor Day Dinner: Roasted Shrimp with Romesco Dip, Steak Skewers, Crispy Potatoes, and Salad; Fresh Wafer Bowls and Ice Cream

Roasted Shrimp and Romesco Dip
I wanted to try this recipe for several months now.  Finally, remembered to buy roasted peppers and smoked paprika (missing ingredients) on Friday and decided to make it for this afternoon's party.  I just roasted a trial batch of shrimp to try with dip.  Now have to chase S. away from the bowl!!!  I doubled the recipe to make sure we have enough for the company.  I did not add bread yet -- will add just before serving so it won't become soggy.  Or maybe I should just serve toasted bread slices? 

Tomato Basil Bread
I made this bread to use with dip.  It's a great recipe and I will definitely use it again.

Montreal Spice Steak Skewers
Nothing unusual about steak...  I usually marinade it overnight in balsamic vinegar-olive oil-Montreal Steak spice mix and then let S. do his magic on the grill. :)  He helped me skewer meat, mushrooms, and green pepper and onion chunks this morning.

Crispy Potatoes
baking potatoes (Yukon Gold works best)

extra-virgin olive oil
cayenne pepper
garlic salt
pepper

Peel potatoes and cut into wedges (2" x 3"). Soak in cold salted water for one hour. Preheat oven to 400 F. Drain potatoes and pat with paper towels. Coat potatoes with olive oil, then spices. Spread on a greased baking sheet. Bake for 15 mins and turn; bake for 15 more mins or until light brown and crispy.

Tomato, Cucumber, and Lettuce Salad
Slice veggies.  Add crumbled feta cheese, chopped marinated olives, and olive oil.

Fresh Wafer Bowls with Ice Cream
Mom gave me a wafer cone maker for b-day.  Of course, I had to try it out!  However, cones rolled using the tool provided are huge.  I decided to make little bowls instead by placing each soft wafer into a dip bowl and letting it cool.  Perfect solution!

Planning is, of course, very important for any party. 

• I made dip earlier today and bread (made yesterday) is sliced and ready for toasting.
• Steak and shrimp were marinating overnight.
• We assembled steak skewers this morning.
• Salad is ready, too.
• Wafer bowls were made this morning.
• Potatoes are soaking now to be dried and baked as guests begin to arrive.
• Plates, glasses, utensils, and napkins are ready.
• Drinks are chilled.
• Veggies, cheese, and fruit are on the platter, ready to be served.
• S. will grill shrimp as guests begin to arrive.
• As guests are enjoying shrimp and dip, S. will start grilling skewers and I will place potatoes into the oven.  This way, we can keep an eye on the grill/oven and still mingle with guests.
• We will finish with wafer bowls and ice-cream.

OK, better run -- the door bell is ringing!

Day 43: Portion Control, Portion Control, Portion Control...

I have been wondering through a "mine field" since Thursday, from b-day dinner out to Sunday lunch to today's party.  Trying my best to meet the requirements of one lean & green meal per day...

This afernoon, I will limit myself to 2-3 shrimp and small piece of steak (3-4 oz) for the lean part.  I will eat a regular serving of salad (cucumbers, tomatoes, lettuce with olives, feta cheese, and olive oil) for the green part plus healthy fat.  A spoonful of dip will be extra but oh well...  Back to more controlled eating tomorrow so I can lose more weight!

Losing Weight Project: Day 42/Pork Tenderloin with Veggies and Salad

We went to see S.'s parents after church yesterday and so I was prepared to eat whatever was available because I did not want to call too much attention to the diet.  Should have known better -- my mother-in-law is a great cook who provides a variety of choices!  I had delicious pork tenderloin (have to get a recipe, it was so tender and juicy), roasted okra, and salad.  Perfect!  I will post a recipe when I have it.

Losing Weight Project: Day 41/Hamburgers!

I am still coding and analyzing data...  Had been working all day... so tired...

S. took care of dinner tonight -- grilled lean hamburgers and made cucumber-tomato salad with olive oil and fresh parsley!  Thank you, thank you, thank you, honey! :)  Delicious dinner that meets my diet requirements, wow!  Of course, he was also crunching on potato chips.  I told him to keep the bag far away so I won't be tempted to grab a handful.

I ate my hamburger on lettuce, with calorie-free ketchup and mayo (Walden Farms products are available at Publix, by the way).  Yummy!

OK, back to work.  I want -- no, NEED -- to finish tonight!

Frustrated!

So I cleared my schedule to work on prospectus this weekend...  Only to receive a request, very nicely phrased and disguised as a favor but still a request, for data analysis from one of the top administrators.  The original coding must have been done by somebody totally ignorant.  Why would anybody in their right mind enter several variables into one column?!?!  I spent all day recoding and figuring out how to analyze these data.  So tired -- and frustrated... wasn't able to do any of my own writing!!!

Losing Weight Project: Day 40/Plenty of Yummy Leftovers

Very busy today -- tons of data to enter.  Thankfully, we have plenty of leftovers from yesterday so I was able to put three veggies and one meat lean & green meal together.

Losing Weight Project: Day 39/Japanese Steakhouse for My B-Day!

S. and I went out last night for my b-day! :)  Japanese Steakhouse a few miles from us offers a free birthday dinner so we decided to take an advantage of that.  It would have been a great choice regardless of the offer because we have eaten there before and the food is fabulous, portions are huge, and grill "show" is spectacular. 

Both of us had to work late and so didn't get to the restaurant until 8:00 pm.  Because it was Thursday night, there were only a few other couples there.  They left while we were still eating miso soup and salad so we were the only ones at the grill when the chef arrived to prepare our food.  The waitress told him it was my b-day and he put on an extra-nice show, repeating some of the usual "fire" presentations so we could take photos.  S. ordered steak and chicken dinner and my entree of shrimp, scallops, and lobster was free, so we got to sample everything.

Honestly, I was not really paying attention to the "diet" last night but, after doing it for over a month, I was still aware of what I was eating.  I did eat some fried rice because I could not resist -- this place makes the best fried rice in the area, really.  However, I mostly ate veggies and seafood-meat -- my favorites anyway -- so I think I was still within "diet requirements" or at least close. :)

I am over two weeks late but ready for class now! No kidding?!

So a student waltzes into my 9:00 am class, at 10:07 am, and announces that s/he is ready for class now.  Apparently this individual registered late and then decided to take another week to get ID, parking sticker, books, etc.  It usually takes less than an hour, if that long, to accomplish all of those "formidable" tasks.  As a result, this student is over two weeks late for class and missed two deadlines already.  Because of first week required attendance policy, this student is no longer enrolled in any classes so I had to burst the bubble of excitement.

Losing Weight Project: Day 38/Creamy Yellow Squash

Creamy Yellow Squash
Chopped squash and sauteed in 1/2 tsp butter; added 1 tbsp fat-free cream cheese.  Hmmm... not bad at all!

Leftover ribs (still yummy!) and lettuce salad w/fat-free dressing completed the meal.

Pork Tenderloin 265.0 cal 5 oz
Raw Lettuce, Romaine 8.0 cal 1 cup
Butter, Unsalted 17.0 cal 0.5 tsp
Kraft Light Done Right Italian 20.0 cal 1 tbsp
Salad Dressing, Tomato Basil (Cook`s Classics) 12.2 cal 1 tbsp
Cooked Squash, Summer, fresh 36.0 cal 1 cup