Weights & Measures

Progress! Buddha Belly is still alive and kicking, but I’m slowly beating it down. I have a fitness assessment scheduled for next week, so hopefully I’ll have more good news to report.

Date

Waist

Chest

Calf

Thigh

Weight

1/15/03

48″

42″

18″

26″

256

7/31/03

45″

40″

16.5″

24″

231

Total Daily Points: 26-31

Breakfast
Avon Slimwell bar (iced cranberry crisp)-4pts

Lunch
HC Chicken & Pasta-5pts
Yogurt-2pts
Salad w/FF Italian dressing-1pt

Afternoon snack
Vanilla soy milk-2pts
Apple-2pts

Dinner
Mexican Chicken Casserole-6pts
Salad w/ Catalina dressing-2pts

Evening snack (Post-workout)
Myoplex Lite protein shake-4pts

Total Daily Points: 28
Activity: 60 min. hip hop class/Weight Training: Back

Mexican Chicken Casserole Recipe

2 boneless, skinless chicken breasts
1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
3 teaspoons chili powder
1 (28 ounce) can no-salt added stewed tomatoes, undrained
1 teaspoon cumin
1 teaspoon oregano
4 cups medium shaped pasta, cooked
1/4 cup ripe olives
1 cup reduced fat shredded Monterey jack cheese

Boil chicken breasts until no longer pink, cool and dice. Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat until hot. Add onion, garlic and jalapeno and saute until soft, about 3 minutes. Add the chili powder and mix well. Add the tomatoes, cumin and oregano and simmer about 15 minutes. Add pasta, chicken, olives and mix well. Spoon mixture into a 2 quart baking dish sprayed with nonstick cooking spray. Sprinkle with cheese, cover and bake about 15 minutes or until heated through.

Makes 6 Servings
Serving Size: 12 ounces

POINTS per serving: 6

317 cal, 5g fat, 51mg chol, 224mg sod, 39g carb, 28g pro, 4g fib