Weigh In!

Yesterday was my weight in and I lost!.

Sometimes I feel like I shouldn’t get so excited about small losses. Other times, I’m just so happy to still be on track after 13 weeks on the plan.

I lost 1.2 pounds this week, taking me closer and closer to my current goal (10%) and my overall goal.

At my meeting on 10-30-12 I should get my 16 week charm and I really want to hit 10% before I then. I think I’ve mentioned that in like… every post. I’m just getting so close to both of them!

3.2 more pounds until I hit 10%. I’d love to get there next week, but I’ll need to change up what I’m doing if I want to get there. I’ll work hard this week and cross my fingers on way-in day!

On a side note, I’m really hungry this morning! I ate my normal breakfast, but it’s just not holding very well.



Seeing as it is morning and the last thing that I ate was breakfast, I feel like talking about my daily breakfast routine.

I’ve always been a breakfast girl, specifically a cereal and milk girl. I love cereal. It was actually probably one of the big factors in my college weight gain.(of course, several giant bowls of cinnamon toast crunch every day isn’t quite the same as how I enjoy my cereal now.)

My cereal box and measuring cup.

This is my gorgeous, perfect cereal box. I fill it with my Honey Nut Scooters (wonderful, off-brand Cheerios that are fewer points-plus normal Cheerios).

And because portion-control is a problem for me, I’ve attached my measuring cup to the box. BAM!

So now, every morning I get two half-cup measures full of cereal and put them in my cereal bowl and I cover it with exactly 1 cup of skim milk and eat my wonderful 5-points-plus bowl of cereal.

My mother likes to point out that for those same 5-points-plus, I could eat two eggs and a piece of toast, but then I wouldn’t have my milk. And I still like my cereal more than eggs and toast any day.

So that’s my secret to breakfast. Do you have any tips for portion control?

6am Workout

I’ve been telling myself that if I keep waking up before my alarm goes off, I’m going to take advantage of it and go walk or jog or something.

So this morning when I was wide awake (and had to pee) at 5:30, I finally got off my butt and put on my darn running shoes and got outside.

I have a Couch to 5k app on my phone but I haven’t made it through W1D1 yet. And I didn’t get through it today, either.

BUT, the point is that I got outside and started and tried and earned a few Activity Points along the way.

Soup Potluck

We had a soup potluck at my mom’s house for Sunday dinner last night. And everything was SO yummy.

We had:

  • Venison Chili
  • Brunswick Stew
  • Vegetable-Beef Soup
  • Chicken Corn Chowder

Mine was the Chicken Corn Chowder – scrumptious and weight watcher friendly! I originally found the recipe on Pinterest here. But of course, I had to make some changes to it. I forgot to take a picture, though, sorry 😦

Chicken Corn Chowder


  • 14oz can Corn Kernels
  • 14oz can Cream Corn
  • 2 cups Skim Milk
  • 1 cup Fat Free Chicken Broth
  • 1 Jalapeño, seeded and chopped
  • 1/4 cup Onion, chopped
  • 2 Tbsp Light Butter
  • 2 cups Cooked, Chopped Chicken (I use my Perfect Baked Chicken)
  • 1/4 tsp dried Thyme
  • 1/4 tsp Cayenne Pepper
  • 2 Tbsp Flour


  • Melt butter in a large pot.
  • Add onion and jalapeño and cook until tender, about 3 minutes.
  • Add flour and cook for 1 minute, stirring constantly.
  • Stir in all remaining ingredients. Stir frequently until it comes to a boil.
  • Allow it to simmer for at least 5 minutes, until it becomes thick.

7 WWP+ for 1 cup; Makes 6 cups

Weigh-In Tuesday

I weigh in on Tuesdays. I was nervous about this week because of last week’s gain and everything that I ate at the wedding this weekend. But I lost! WooHoo! Another 0.6 pounds gone!

We talked about our trackers this week. And we looked at our trackers and each others’ trackers and we talked about things we need to work on.

The thing I need to work on – veggies, veggies, veggies (veggies, veggies.)

So this week, maybe I’ll try to get a few more servings of veggies in.

Anyone have intuitive ways to get vegetables in? I’m a picky eater. Let me know in the comments!

Tonight I’m cooking dinner for my grandmother. Stir-fry! Lots of vegetables there, right?

So there was a wedding.

I went to a wedding this weekend. A gorgeous wedding between two wonderful people who truly deserve to be happy together. And I enjoyed every single moment of my weekend. And I’m sitting in my office on Monday morning trying not to feel guilty about all of that wonderful food.

Alex & Lianne

See, they’re gorgeous, aren’t they?

My brother, my mom and my dad were all in the wedding, so the three of them and myself were invited to the rehearsal dinner on Friday night. Oh. my. god.

Alex’s dad gets an A+ for everything that night. We had the roof reserved at a gorgeous restaurant in the middle of town. The weather was perfect, everything was candle-lit, and the food was amazing.

Alcohol was plentiful that night, but I drank my water. Glass after glass of it. I chose the roasted chicken entree and it was served with a wild rice pilaf and green beans. (That’s not so bad, right?) But then, I ate my creme brûlée. And I tried the chocolate mousse cake. And the bread pudding.

The next day, I had cheerios and skim milk for breakfast, then a ham and turkey sandwich for lunch. I was saving points. It wasn’t a secret.

At the reception, food and alcohol was again plentiful. And while I still only drank my water, I ate everything. Pork tenderloin, chicken, shrimp, corn dip, cake. Mmmm, I’m almost drooling thinking about it.

We will see tomorrow how the weekend affected my weight loss. Maybe I danced off at least one of those desserts?

[I love you Alex & Lianne! I wish you the happiest of lives together.]


Spicy Corn Soup

I tried a new recipe last night. It was an adaptation of this recipe from How Sweet it Is. I found it on Pinterest and was intrigued because it had a lot of the same ingredients as a spicy corn salsa that I make sometimes. The original soup recipe called for poblano peppers and sweet corn – both of which I love. Of course, my local Kroger didn’t have poblano peppers, so I substituted Anaheim peppers instead. It was wonderful, but I can’t wait to try it with the poblanos.

You start the soup by roasting the corn and the peppers. If I had one at my apartment, I would’ve fired up the grill and roasted them outside and they would have been delicious. But since I don’t have a grill and I didn’t want to drive across town to my parent’s house, I spray everything with a little olive oil and put them under the broiler. It took about 20 minutes and a few rotations to get everything nice and golden brown. [The peppers didn’t take as long as the corn, I took them out earlier to let them start cooling.]

Spicy Corn Soup Picture

Spicy Corn Soup

Ready for the recipe yet?

Spicy Corn Soup


  • 6 ears sweet corn
  • 2 peppers (poblano or anaheim)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp light butter
  • 1 Tbsp extra virgin olive oil
  • 2 cups fat-free chicken stock
  • 2/3 cup fat-free Half & Half
  • Salt & Pepper


  • Lightly spray or brush corn and peppers with olive oil. Roast them on the grill or under the broiler for 15-20 minutes. They will be golden and delicious looking. Let them cool, then carefully cut the corn off of the cup. Remove seeds from roasted peppers and chop into small pieces.
  • In a large pot, melt butter and add olive oil. Add diced onion and garlic and cook for about 5 minutes, until soft.
  • Add corn, peppers, chicken stock and 1/3 cup of half & half. Add salt and pepper to taste. Mix everything together and allow it to come to a boil. Let it boil for 5 minutes.
  • Remove from heat and blend using an immersion blender. (I left some texture to mine, but you could blend it until it was all the same consistency.)
  • Return to heat and add the remaining 1/3 cup of half & half. Bring to boil and let it simmer for 10 minutes.
  • Serve immediately.

6 WWP+ for 1 cup; Makes ~4 cups

As you can see my the picture, I topped mine with green onions as well. This looked pretty, but it made the soup taste pretty onion-y (I also used a pretty large onion in the soup.) Depending on how much onion you like, you can top it or eat it as-is.

I added a few additional spices to mine while it was simmering for its last 10 minutes. In addition to salt and pepper, I added some chili powder and red pepper flakes.

My boyfriend added some parmesan cheese to his bowl, which I thought was gross, but he liked it.

Now go, make this for dinner. Do it before all the good corn is gone!