Any advice, at a loss.

You are stronger and have a more pleasing shape. I’d say you have lost some fat. Try reducing your intake by 100 calories a day. See how you feel.

Your BMR is the calories you'd burn if you were lying around in a coma all day. It's the calories you burn doing nothing but living, and will decrease as you lose weight. (It takes more energy to maintain a higher body mass.) If you were only eating 1500 calories, no wonder you feel dizzy from time to time. The number you should be thinking about is your TDEE -- Total Daily Energy Expenditure -- and be eating about 500 calories less than that to lose about 1 lb/week on average. It's going to be significantly higher than your BMR. If you're using MFP's tools, and you have the kind of job where you're on your feet all day, you should set your activity level to at least Lightly Active.

MFP uses NEAT -- Non-Exercise Activity Thermogenesis -- to try and estimate your actual calorie burn based on your normal activity level without deliberate exercise. Any deliberate exercise should be logged. Some folks make it a rule to eat back only about half of exercise calories, to make up for possible overestimates.

Having said that, there are some red flags in your diary, most notably that you're measuring foods in volumes when that makes absolutely no sense. It's possible you're looking at badly written database entries -- it's user-contributed, after all. Leafy greens like spinach are notoriously poor with volume measurements. All solid foods should be measured in weight, and in grams since that will be more precise. A "serving" of food doesn't really mean anything. It's better to find an entry close to what you need that gives measures in weight than to rely on something so vague. For example: When it comes to things like "Cajun Seasoned Chicken", the spices aren't going to add a lot of calories anyway. Find an entry for chicken matching the parts you're eating and the cooking method, and which gives nutrient information by weight.

It's best not to guess about weight unless you have no choice, and the "standard" weight of a serving size you find in some entries isn't a very useful guide. You need to actually weigh the food.

One last thing to bear in mind that, as precise as all these numbers and calculations might look, in the end they're still just estimates. If you find something's not working for you, adjustment up or down is perfectly fine.