Shrinkvivor - Week 1

So, it's time for the next challenge over at the Sisterhood again already. This time it's Shrinkvivor. Kinda like Survivor, only with shrinking and stuff. This week we are checking in with our starting weight and then logging all our exercise minutes for the week. This might be challenging, as exercise is my biggest problem, but I'll do my best to kick butt. I'm on Team Gold for this challenge with 6 other lovely ladies - go team! Every week someone is going to get kicked off to Exile Island. Let's hope it's not me. :) The winner will be the one who kicks the most butt (and kicks that butt right on off of her body!). So, my starting weight is... 138.5. If you remember and are keeping track, that's down 1.3 pounds from the end of the last challenge - woo hoo! And it means that I only have 3.5 more pounds of baby weight to lose and 8.5 more pounds to get to my goal weight. So, let's get started!

Menu Plan Your Butt Off [September 18]

The title says September 18th. Except that it's September 19th. Because I don't post on Sundays. But anyway, here we go on the menu plan for this week:

• Sunday - homemade pizza
• Monday - pork roast with veggies
• Tuesday - shrimp (either sauteed with lemon and garlic or with rosemary garlic bread crumbs - they are both so good, I can't decide!)
• Wednesday - bacon Swiss penne pasta
• Thursday - leftovers
• Friday - no plan yet (I try to leave one day a week open, so I can shuffle stuff if things come up.) If nothing comes up, and there are no leftovers, maybe I'll make my husband take me out! :)
• Saturday - spaghetti and meatballs

Link up at the Sisterhood and let us know what you're eating this week!

Menu Plan Monday

It's time to menu plan again over at the Sisterhood. Actually, did I mention last time that I have the whole month planned already, thank-you-very-much. Yay for me! Okay, so here goes:

• Sunday - venison (which the hubby turned into not-low-fat-chicken-fried-steak, but oh yum!) with mashed potatoes and carrots
• Monday - book club (I eat there - the hubby is on his own.)
• Tuesday - I work, so usually I eat at my in-laws when I pick up Sammy, but the in-laws are watching him at my house this week (unplanned), so I guess the hubby can cook whatever he can find, and I'll eat it when I get home. So, apparently this isn't a very good menu plan but oh well! :)
• Wednesday - Crockpot Chicken Taco Chili (the recipe is from Roo at Color Me Crazy and it's awesome!)
  
• Thursday - leftovers
• Friday - leftovers again (Notice a theme? Jerrod will be out of town for work, and that crockpot chili will last me for DAYS.)
• Saturday - BBQ chicken thighs with pea, Feta, and prosciutto salad (Yes, I posted this last week, but then I was sick that day and just wanted soup, so we didn't make it.)

So what are you eating this week?

You like recipes don't you?

Okay, so Christy from the Sisterhood insisted that I post a recipe that I have on my menu for this week. I can't guarantee it's any good. It's a new recipe for me. I haven't tried it, but it looks delicious. And because I hate to plagiarize it's from Real Simple magazine's April 2011 issue (yes, I'm a little behind reading the recipes and actually making them - don't judge me!). And I'll apologize in advance for the formatting. I'm sure it's screwed up. Blogger hates me. Any tech-savvy people out there wanna help me figure out why???

Pea, Feta, and Crispy Proscuitto Salad

Hands-on time 10 minutes, Total time 15 minutes, Serves 4

2 thin slices proscuitto (2 ounces)

Kosher salt and black pepper

1 1/2 pounds fresh peas in the pod, shelled (about 2 cups) or 2 cups frozen peas

2 tablespoons olive oil

2 ounces Feta, crumbled (1/2 cup)

2 scallions, thinly sliced

Heat oven to 450 degrees F. Place the proscuitto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes, Let cool (the proscuitto will crisp as it cools), then crumble.

Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.

In a large bowl, toss the peas with the oil, Feta, scallions, proscuitto and 1/4 teaspoon each salt and pepper.

Per serving:

188 calories, 12g fat (4g saturated fat), 24 mg cholesterol, 80mg sodium, 10g protein, 13g carbohydrates, 5g sugar, 4g fiber, 2mg iron, 94mg calcium

Enjoy!

Menu Plan Your Butt Off

Okay, so the Sisterhood is starting something new. No, it's not a new challenge. Not yet. It's menu planning. I love menu planning. We are supposed to plan our menu for the week and link up here. Fun! Here's mine:

• Sunday - We were at the cabin; no menu plan for home
• Monday - Pesto chicken and potatoes
• Tuesday - Grilled garlic lime shrimp with southwest medley
• Wednesday - Rosemary pork tenderloin
• Thursday - leftovers
• Friday - BBQ chicken thighs with pea, Feta, and proscuitto salad
• Saturday - We have a wedding to go to, so we'll eat there!

And of course all of this goes with the usual assortment of veggies and/or sides. I just don't always plan all of that stuff out.