Today was weigh in day at Weight Watchers and I am happy to say that I have reached my goal for the month of October. I am now 198.6 pounds, that is 11.6 pounds lost in 6 weeks.
I am so happy and excited. I am no longer in the 200 pound range and I can safely say I will never see that number again. I am still not doing well in the working out department. But I am trying to incorporate it into my day. Like, last weekend we were stuck in traffic and instead of staying in the car, I got out of the car and walked the 3 miles to our destination. While doing building inspections at my job, instead of taking the elevator I took the stairs. I walked up and down 26 flights of stairs! What I noticed and was most amazed about is that I was not out of breath! By the end of it I was exhausted, but I was able to do it with out a problem.
Tomorrow is November and since I reached my goal in October it is time to set my new monthly goal. By November 28th (last weigh in date before December) I want to have reached 194 pounds. I think that a pound a week is very doable and healthy weight loss. My other goal is to at least work out 3 times a week.
I also have a recipe for you guys this weekend.
Veggie Soup Mac and Cheese
1/6 of casserole = 6 points.
1 1/2 Tablespoon Butter
2 Tablespoon Flour
2 Cups Progresso light low sodium vegetable soup- Pureed
8 oz whole wheat pasta cooked
8 oz part skim mozzarella cheese
1/4 cup Parmigiano Reggiano cheese- grated
1 teaspoon dry mustard
2 Tablespoons of bread crumbs
- Preheat oven at 375
- Grease 8x8 Casserole dish.
- Melt butter in sauce pan. Add flour, stir and cook for 1-2 minutes.
- Add pureed soup. heat to thick and bubbly
- Add cheese, mustard and pasta. Stir
- Pour into casserole dish.
- Top with bread crumbs
- Bake for 30 minutes or until bubbly.
Last but not least, ENJOY!