7/18 Journal

I wasn’t needed for Jury Duty (no, I didn’t do anything crazy). The White man just didn’t want an opinionated sistah on the case! LOL

I bought a Speedo Ultraback today…so Diva will be in the pool tomorrow! Chesty’s parents have a nice pool at their house. We’re going to do weekend swims there (to avoid the ridiculous crowds at 24 hour) and weeknight workouts will be at the gym. So…that mission is accomplished. Now I have to find a nice tankini for my trip to Corpus Christi next month. I don’t know if I mentioned it here, but I’m taking my 3 year old cousin on a weekend trip with Chesty and Roxie. I got a nice travel industry rate at the Omni, so we’re going down for some fun in the sun. LOL Should be interesting with a 3 year old that hates his glasses (and will most likely despise his life jacket too).

Jeff emailed me today…He wants to meet for coffee and talk. I declined. I hate coffee. teehee.

Daily Points Range: 26-31

Breakfast
Breakast Burrito w/black beans, salsa, and cheese-6pts

Lunch
Lean pocket-6pts
Spinach salad w/ FF Catalina dressing-2pts

Afternoon snack
Lemon Poppyseed Clif Bar-4pts

Dinner
Deep Dish Pizza Casserole*-6pts
Broccoli-0pts

Evening snack
Jello Smoothie snack (Strawberry Banana)-2pts

Total Daily Points: 26

*From the WW 5 Ingredient, 15 Minute Cookbook

Deep Dish Pizza Casserole

Ingredients
*1 lb ground round I used extra lean ground beef (4% fat)
*1 (15 oz) can chunky Italian-style tomato sauce I used Hunt’s seasoned tomato sauce for Pizza
*1 (10 oz) can refrigerated pizza crust dough
*1.5 cups (6 oz) preshredded part-skim mozzarella cheese
*Cooking spray

Cook meat in a medium skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce and cook until heated.

While meat cooks, coat a 13x9x2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture.

Bake uncovered at 425 degrees for 12 minutes. Top with cheese and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Yield: 6 servings
POINTS: 6 Exchanges: 2 Starch, 2 Lean Meat

Per Serving: 277 cal, 7.7g fat, 22.6g pro, 28.58g carb, 1.6g fib, 49mg chol, 208mg calc, 3.1mg iron, 667mg sod

Have a wonderful weekend!

-C