Round 3, Fit-n-Trim to Win (closed group)

faithikins

Phwoar we kicked *kitten*!! :drinker:

Yeah, dang - the lush's really kicked it out.... maybe I should drink more? Oh no, that's right, ya'll drank less this week. :blushing: Enjoy it while it lasts..... I'm just saying:bigsmile:

Actually I drank worse as I had 2 x 2 day weekends hahaha. So drink up Debbie! :drinker:

mcdebbie

Phwoar we kicked *kitten*!! :drinker:

Yeah, dang - the lush's really kicked it out.... maybe I should drink more? Oh no, that's right, ya'll drank less this week. :blushing: Enjoy it while it lasts..... I'm just saying:bigsmile:

Actually I drank worse as I had 2 x 2 day weekends hahaha. So drink up Debbie! :drinker:

You're just baiting me now aren't you?? :laugh:

Just_Dot

Yes, Debbie...drink away!

Naomi113

woohooo i dont care if we didn't win cus we didn't come last BWAHAHAHAHAHA :laugh: YAY BUTT BASHERS . :bigsmile: WELL done to the WINNING team nice work ladies/man... :happy:

EvaiTryst

Awesome job everyone!

We can do it! GO BUTT BASHERS!!!

Aprilstar480

So, we're off to a slow start but don't count us out yet! Scale Smashers are gonna make a comeback and ROCK this challenge!

nisijam5

Hey everyone....forgot to mention....double check your inches to make sure I've gotten them right.

losemybabyweight

Hey All, nice job for the first week! Watch out for Scale Smashers next week, we'll have a comeback!


Oh, my inches were 178.5, not 163.25, although that'd be nice

nisijam5

Hey All, nice job for the first week! Watch out for Scale Smashers next week, we'll have a comeback!


Oh, my inches were 178.5, not 163.25, although that'd be nice

Got it...some many numbers...:ohwell:

nisijam5

I forgot to post that winner of this week's challenge gets:

1) Immunity
2) To give a 0.5 lb disadvantage to someone of their choosing

Aprilstar480

Kim, my inches were 170.5

nisijam5

Sorry, Kasi...I am wondering if they got messed up when I was working on the the spreadsheet...I'll have to review it tomorrow...I am blind with fatique

Good night all!!

mamaturner

quick question- sorry if I missed it earlier.. buuuutt

Are we doing measurements every week with weigh in? Hope everyones ready!! (hope I am! :embarassed: )

nisijam5

Nope, we will just do measurements monthly...I will let you know when

nisijam5

Hello to my fat-burning and scale-loathing friends…

Here are some reminders:

1) DON’T FORGET TO WEIGH IN BY MIDNIGHT CENTRAL TIME USA. You will be eliminated if you don’t. I had to eliminate someone who took the picture and did not post it by midnight. I am sure that she was not happy when I did not allow a late weigh-in.

2) If you want to withdraw from the contest…please PM me; so, that we keep everyone motived.

3) I’ve had a couple of errors with the inches I recorded wrong. Please double-check them.

4) Remember, for those of us struggling with exercise, you can still lose weight without it. It might take a little longer; you might lose a little less. But, you will get there and that’s the point.

5) Remember, tomorrow's winner gets "Immunity" & to give a "0.5 disadvantage to anyone of their choosing"

So, the word for tomorrow is “VEGGIES 9/20/11”.

Let’s try to get one week of 5 fruits and veggies per day. Please post a great recipe for veggies - or – try one posted here and give feedback.

At the end of each day, list your fruits and veggies that you had on the thread. So, if you made beef stew, you would have onions, garlic, potato, carrots & peas. Right there, that’s five. It’s easy, right?

Here’s my recipe which is super easy to make, quick to pack for lunch and uses up the old stuff in the frig. You can use any veggies you want; but, this is my way of getting the colors we are supposed to eat.

Veggie Wrap: (about 250 calories and 11 gm. of fiber)
1 small Joseph’s Pita with flax seed
¾ oz. smoked provolone
3 red, yellow, orange peppers (I use the whole bag from Sam's club)
1 Onion
Mushrooms
Spinach
1 TBSP Olive oil
Pepper
Salt (optional)

Cut up veggies to desired size. Put into roasting pan and drizzle with olive oil, pepper and salt.
Roast all veggies except spinach in oven at 400 degrees for 30 to 40 minutes.
In the last few minutes, add the spinach until wilted

Layer the pita with cheese and veggies. The wrap goes great with a bowl of tomato soup.

mcdebbie

Kim, that sounds like a great recipe. I will get Mike to try it, he does all the cooking. :laugh:

My favorite and easiest is turkey sausage and peppers and onions but like you we roast/bake them in the oven instead of frying. The peppers still have great color that way and with the onions still have a little crunch. We don't put them on bread or hoagie rolls but if you know of a good low calorie/low carb roll it will give you that sausage, onion, pepper fix.

Other quick fruit/veggies - small glass of V8 in the morning! Add raisins to oatmeal for breakfast. I use the instant but without any extra flavoring, etc - less calories and preservatives. An apple a day for afternoon snack. And for lunch, put frozen green beans in a small container, sprinkle with mixed up spices (can't remember the brand name) and nuke for 35 seconds. Mike buys the bagged green beans so I can just take out how much I want. 5 fruits and veggies a day is on my daily to do list.

McFatterton

ohhh....I like this idea! I've got some good recipes :bigsmile: This is the first one that comes to mind - Redmond (my 10 month old) will not eat veggies, I made this last night and he ate it up! And had leftovers for dinner tonight. It's really really really good:

Butternut Squash Mac & Cheese

Ingredients:
3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preparation
1. Preheat oven to 375°.
2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Nutritional Information
Amount per serving

Calories: 390
Fat: 10.9g
Saturated fat: 6.1g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.4g
Protein: 19.1g
Carbohydrate: 53.9g
Fiber: 3.2g
Cholesterol: 31mg
Iron: 2.4mg
Sodium: 589mg
Calcium: 403mg

http://www.myrecipes.com/recipe/creamy-light-macaroni-cheese-50400000115195/

Aprilstar480

Mmmmm... Love my veggies! I think fruit is more of a challenge for me. Here's a couple recipes I've found that I really like. The Hummas is awesome and I use it to dip veggies so I get double dose of delishiousness:bigsmile:

Four Pepper Hummas Dip

Ingredients
2 (16 ounce) cans garbanzo beans, drained
2 tablespoons olive oil
1/8 cup lemon juice
2 tablespoons tahini - Seasame Seed Oil
8 cloves garlic, minced

^^^^ These are the main ingredients for hummas. At this point you can add whatever veggies and spices you'd like.

2 tbsp jalapeno chopped
2-3 tbsp roasted red peppers
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano

Directions
1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
2. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

Nutritional Information

Amount Per Serving Calories: 65 | Total Fat: 2.3g | Cholesterol: 0mgPowered by ESHA Nutrient Database



Seafood Stuffed Zuchini

Ingredients
4 zucchini, halved lengthwise
1 egg, beaten
1/2 pound cooked crabmeat, diced
1/2 pound cooked salad shrimp
2 teaspoons finely chopped garlic
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 cup Italian seasoned bread crumbs
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon ground black pepper
1 cup shredded Monterey Jack cheese


Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
3. In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.
4. Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.
5. Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

Nutritional Information

Amount Per Serving Calories: 197 | Total Fat: 6.5g | Cholesterol: 116mg

Aprilstar480

Kim, tomorrow is the 21st silly

Also, are you wanting us to shoot for 5 veggies and 5 fruit or a combo of 5 fruits and veggies in a day?

nisijam5

Kim, tomorrow is the 21st silly

Also, are you wanting us to shoot for 5 veggies and 5 fruit or a combo of 5 fruits and veggies in a day?

I know I'm glad that you guys keep me straight ...I realized it when I wrote mine out this evening...so, 20th - or -21st, either one

Combo of 5, 3 veggies and 2 fruits

Fruit Smootie that I have every morning:
1/2 chobani yogurt
1/2 frozen fruit (mixed berry medley)
1/2 C. milk
2 TBSP of Red's Mill Flax Seed
1 t. of Vanilla

Less than 300 calories, lots of fiber and I will supplement with 1/2 oz of almonds to get some protein...

mamaturner

mmm that smoothie sounds awesome- along with all them nummy recipes! I'm thinking I may just try 'em all LOL! I love bob's flax meal!! I put it in my oatmeal! I think I may make some tomorrow for breakfast, so here's a breakfast recipe from me!

1 cup water - bring to boil in small pot
1/2 cup old fashioned oats-add to pot and boil, stirring often
Add 1-2T ground flax meal
-1 tsp cinnamon sugar mix (I make my own, sorry I don't know the ratio)
-1 1/2 tsp brown sugar
Put in your bowl and add fruit of your choice and 1 T heavy whipping cream, or of course milk


Olivia's favorite (my 2 y/o) is cut up peaches! Tomorrow I'm gonna sautee up some apple in some butter and cinnamon/sugar (so I won't add to my oatmeal)

I'm sorry I don't have nutrtional facts!! But it all depends on the extra nummy's and fruit!

And good- I put the 20th and didn't think twice!

irishgal44

No recipe from me...I'm grumpy and over stiumulated from too much homework (mine and 3 kid's worth). However, your recipes look amazing!! :drinker:

losemybabyweight

GO SCALE SMASHERS!!!

So far today Only Grapes, but I plan on having a plumcot, romaine lettuce, cucumber, baby carrots, red onions, mushrooms, and red wine I have to think about a recipe!

nisijam5

Anne, that's a 4 lb loss for the week..:drinker: ..impressive..:drinker: ..great bunch of fruits and veggies, keep it up for the week and keep reporting it

rjadams

I will post the pic when I get home from work but I am pleased that I lost another 1.8 pounds since Saturday!

For fruits and veggies, I have a nectarine today and asian pot roast which has bok choy, water chestnuts, carrots, onions, bamboo shoots, portabella and SHlTake mushrooms (the system asterisked it out for pete's sake) for lunch and then I am doing dried cranberries for afternoon pick me up and I may throw some black berries in my protien shake dinner. oh and the yogurt for mid morning snack has peach on the bottom (does that count)

nisijam5

oh and the yogurt for mid morning snack has peach on the bottom (does that count)

It all counts!!! Another wonderful loss, you'll be in the 160's before you know it...

losemybabyweight

Anne, that's a 4 lb loss for the week..:drinker: ..impressive..:drinker: ..great bunch of fruits and veggies, keep it up for the week and keep reporting it

Thanks Kim! I really couldn't have done it without this contest and my team to keep me motivated.

Question - can you not see the secret code in my picture? I resized it and when I first put it up I thought it worked....but doesn't look like it now. Should I repost?

mamaturner

Great job Anne!!

April I'm drooling over your hummus recipe- *yoink* that's me stealin! lol I just bought some chickpeas for such a recipe- however I think I'm gonna make my garam masala one.

Uggghhh instead of having a nice easy time doing my weigh in- I'm stuck starting errands early.. off for a new scale, get a medal tag out of my new shirt (way to go cashier!) followed by grocery shopping. Gotta behave through lunch- Mexican with the pops.

Go Scale Smashers- I'm gonna go smash mine for real! :devil:

nisijam5

Anne, I can see 1/2 of the date and I feel OK with that...I highly doubt that you weighed in early and lost 4 lbs :huh:

nisijam5

Uggghhh instead of having a nice easy time doing my weigh in- I'm stuck starting errands early.. off for a new scale, get a medal tag out of my new shirt (way to go cashier!) followed by grocery shopping. Gotta behave through lunch- Mexican with the pops.

Make sure you test out the scales before you get one, aim for one that's close to your weight as best as you can