Week 25 Update

A bit late this week but here is my week 25 post-op update. Firstly here is my video for this week:

Here is the link I mention in the video if you want to read about the donating food for pounds lost idea :) http://www.vsggoodlife.com/2010/11/100-pounds-lost.html

So, my weight this week is:

215.4 lbs! That's a loss of 1.8 lbs this week. Definitely staying on the slower side, but I'm very happy it continues to go down instead of not doing anything. I doubt I'll lose 5 more lbs by the 20th when I hit my 6 month mark, so probably won't make 100 lbs lost by then, but I'm getting close and will definitely hit it DURING my 6th month so I will take that :)

Here is the hair product I mentioned in my video also:

I feel that it really helps my hair to look fuller. I got it from my salon for $10. Hubby is using it also and it makes his hair look fuller on top as well. Definitely a good product and it's not heavy like moose, it's a spray that feels more like a leave-in conditioner.


Workouts this Week:
Thurs 11/4 - 3.32 mile walk : 1 Hour
Friday 11/5 - 1.65 mile walk : 32 mins
Sunday 11/7 - 25 min walk plus Leslie Sansone 5 day Slim down (35 mins) warm up + mile 1 + mile 2 + cool down
Monday 11/8 - 50 Mins of Leslie Sansone 5 Day Slim Down - Warm up+ mile 3 + mile 4 + mile 5 + cool down


Food this Week:
Most things were same old same old this week, but I did cook another recipe. This one wasn't new to me, we used to make it before surgery but we would have it with mashed potatoes or rice plus a veggie. Now we eat just the meatballs.


Sour Cream Meatballs

You will need:
2 lbs lean ground beef (I use 93/7)
3 cans campbells soups, you choose combo (I used 1 can cream of mushroom, 1 can cream of chicken, 1 can cream of chicken with herbs, cuz that's what I had)
2 eggs (or egg beaters)
2 packets (1 box) Dry Onion Soup Mix
1 cup Sour Cream (I use Daisy Light)
Water

Directions:

1. Preheat oven to 350. In large bowl combine ground beef, eggs, dry onion soup mix, sour cream. 

2. Mix well and form into meatballs, whatever size you prefer. Place meatballs into 13x9 baking pan.

3. Brown meatballs uncovered in oven for 30 minutes.

4. In separate bowl combine 3 soups plus 1 1/2 soup cans of water. Remove meatballs from oven, cover with soup mixture. Cover baking dish with tin foil and bake for 30 more minutes.

5. Check to make sure meatballs are cooked through. You're ready to eat! We are able to eat 1 - 2 meatballs with some soup mixture. Very filling!

That's it for this week's update. Back with more soon!

I Cooked! Skillet Lasagna

Tonight I made a skillet lasagna! Thanks to my friend Cori for a yummy recipe. Since my oven doesn't do much, a skillet lasagna was a perfect recipe for me. I also did some garlic breadsticks and a yummy salad with basil-ranch salad dressing. Mmmm! I have to say it came out quite well! It used those no-boil lasagne noodles and was really easy. I felt good about the fact that I made the meal come out right and it tasted good. With just 2 of us we have enough to eat it for a total of 3 nights - that's what I'm talking about!! I love maxiumum reward for as little work as possible :)

I am really wanting to learn more about cooking and maybe even get to the point where I like it. I just subscribed to this blog - simple daily recipes - and I also asked my dad if he'd like to look for a cooking class we could take together. He was up for it. They're in Texas right now but when they get back we can look into what's out there.

Here is the recipe for skillet lasagna if anyone is interested. I got it from Cori and I don't know if it's from a book or somebody else. Cori let me know if I need to credit somebody! :)

SKILLET LASAGNA (Serves 6-8)

Ingredients:
1 pound ground beef
1 (26 - ounce) jar spaghetti sauce, divided
1 (14 1/2 - ounce) can diced tomatoes, slightly drained (optional)
1 cup ricotta cheese
1 large egg, beaten
1 (9 - ounce) package no-boil lasagna noodles
1 cup shredded mozzarella cheese

*Tip: to ensure that the lasagna noodles cook thoroughly, spread a piece of wax paper over the skillet before topping with the lid. The wax paper prevents any steam from escaping.

Directions:
1. Cook ground beef in a large skillet over medium-high heat, stirring frequently, until browned and crumbly, about 5 minutes; drain well.

2. Add half the jarred spaghetti sauce to ground beef in skillet and mix well. Pour diced tomatoes evenly over ground beef (optional).

3. Combine ricotta and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with a layer of lasagna.

4. Layer the remaining spaghetti sauce and remaining lasagna in the skillet.

5. Bring to a boil. Reduce heat to medium-low. Cook, covered, until lasagna is tender, about 10 minutes. Sprinkle with mozzarella. Cook, covered, for 2 minutes. Serve immediately.

Ian and I decided after eating it that we would have wanted some mozzarella cheese in the bottom layer, too. It would make it gooey-er. LOL. So if you like cheesy, I would suggest that. It was VERY good. Sorry I didn't get a picture! Maybe next time.