Guys. I did it. As of last Thursday, I was back to me end of school weight. I may have followed with a weekend of end-of-supper drinking and eating, but the bottom line is I managed to maintain. That's something I can't remember managing ANY past summer. But I did it. The hope is, it will only get better. Tomorrow, I start school, and I get to go back to my routine. Like I always tell my coach, there are literally bells telling me when it is time to eat when I am at school. That kind of schedule is so helpful. (I tried alarms on my phone during the summer. It didn't have the same effect...). My plan for the last day of summer isn't all that interesting, but necessary. This morning I finalized my grocery list, looked for coupons (unsuccessfully), and did some laundry. Later, I plan to head to school for some last minute prep before doing my shopping and then, meal prepping for the week. I am focused on success. No doubt. The best news, however, is that I have a recipe for you! It is a simple use of chicken leftovers that is (almost) Profile friendly. The sauce is pre-made - mostly because I didn't want to buy the massive number of ingredients necessary to make homemade General Tso sauce. The downside to that is a high number of carbs in the sauce. However, I usually give myself a little wiggle room if I skip my second carb-y profile option (bars, soups, pastas, etc). This dish was another cabbage skillet that ended up being just as delicious as the previous. I'm starting to think I should write a cabbage skillet cookbook at this rate. General Tso Cabbage SkilletIngredients:
I served this with some steamed sugar snap peas. I ate the entire things (236 calories), but it could easily be split at 118 calories. I will make this again, and soon...because I have an entire jar to use. Ha!
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I had a mini miracle moment this morning. After a summer of Disneyland food, too many pizzas, and eating (honestly) whatever I wanted, I am only one pound away from my weight at the end of the school year! That means, for the first time in probably my life, I have maintained my weight over the summer. Boom! I may even pull off a loss if I stay on point over the weekend before school starts Tuesday! My confidence is renewed! That said, I have some sharing to do today. Again, I am not doing a lot of inventing lately, but I am spending more time developing strategies for further success and preparing for when it’s all about maintaining the hard work. So today, we’ll talk meal planning. The difference between a successful day and an unsuccessful day for me is planning. (And boredom, but that’s a conversation for another day). If I take the time to think through the next day or the week, I usually have the means to stay on track. However, on top of that, I am also trying to spend wisely. In order to accomplish both, I have a simple format I use: Here’s the breakdown. I make lists of the following things: lunches, suppers, groceries, Wal-mart, and meal prep.
As usual, I am making no claims of brilliance here. This is just how I make a plan for the week. Once I have my plan written out, I usually do a quick email search for coupons that I can add to the mix. (I don’t kill myself doing it. I just quickly check each item – usually just the Wal-Mart items). Basically, my game works for me. I am not a prep one meal for the entire week sort of eater. This is how I make it still work. Hope it helps! Forgive me. It’s been a long time. You’ll have to take pity on a teacher headed back to school. Your time becomes a mixture of doing all your summer “lasts” and frantically trying to get things ready (constantly telling yourself you’ll never finish it all!).
But, today was our first day of workshop, and I managed to assure myself I have what I need to get going next week. Nonetheless, I don’t really have a recipe. I am actually in a bit of transition here. As much as I love creating recipes and, especially, sharing them here, but there is a reason this blog is titled Repeat Revivalist – I am a creature of change. Right now, my focus is on simplicity with my eating and saving money. (It may just be the fact that we are now on the final weeks before a regular paycheck again, but in all honesty, I need to make changes regardless). Hence, today’s post: Penny Pinching Profile. Over the last few weeks, I have been digging in to how to make my buck stretch. Those on Profile know that the product doesn’t come cheap (even if you use my preferred knockoff), so here are just a few hacks to save some money on plan!
Beyond these options, I have been doing the usual: buying great deals in bulk ($1 Nestle flavored water six-packs!!) and trying out my coupon game. I still haven’t got the hang of the latter, but we’ll keep figuring. And I’ll keep sharing :) I am determined. I am focused(ish). I am gonna werk. Monday night, after I shared my Yellowfin recipe, I actually finished the recipe archive. Check it out on the main menu to see past recipes. (Not all of them, but the ones that I found most replicable and successful). Or there’s always my Pinterest page. ;) Last night, I made enchilada soup from my leftovers from the other night, but then I ate a million, billion carbs (or a pretzel and ice cream) at a baseball game last night. The stomach pain that followed is another good reminder of why I really need to get my act in gear. Also, my coach is doing measurements on Friday, so…I should probably try a little harder. That said, I tackled another SkinnyTaste recipe today – again, making it Profile friendly! Broccoli Stuffed ChickenIngredient
2 Chicken Breasts 2 Cloves Garlic, Minced ¼ Cup Onion, Minced 2 Oz Mozzerella ½ Cup Fat Free Mozzerella Fat Free Cooking Spray Low Sodium Chicken Broth
Enjoy! I’m gonna level. I obviously have not been on my best game this summer. I honestly don’t remember the last time I intentionally set out to make a Profile-friendly supper. Well, last night I tried, but then we ended up eating two of the enchiladas I made…each, shamelessly. This week, I am vainly attempting to be my best Profile self, so I pulled out my SkinnyTaste cookbook by Gina Homolka - my attempt to break away from the habit of pinning things on Pinterest that never get made. I picked this book up when Man Friend was in the hospital with pancreatitis so that I could figure out some low fat cooking ideas. That was long before Profile, so most of the time, it just sits on shelf. Not this week! Last night, I modified Homolka’s enchiladas with chicken… Tonight, I modified her Asian noodles. Basically, I just stole her sauce recipe and made it Profile friendly. The rest is me! It looks like a lot of steps, but I made it in maaaybe 20 minutes. |
AuthorSteph Cwikla is a high school English teacher and freelance writer. Archives
August 2017
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