Week #12

Corey:         Total: 0

Katie: -1      Total: -21

Bailey:         Total: -3

Brittoni:     Total: -2

G:   Total: - 4

Mimi:   Total: -0.5

Week #11

Corey:+4 Total: 0

Katie: +0.5 Total: -20

Bailey: Total: -3

Brittoni: Total: -2

G: -2.2 Total: - 4

Mimi: Total: -0.5

Week #10

Corey: Total: - 4

Katie: -1.5 Total: -20.5

Bailey: Total: -3

Brittoni: Total: -2

G: +2.8 Total: -2.6

Mimi: Total: -0.5

Week #9

Corey: Total: - 4

Katie: -2.5 Total: -19

Bailey: Total: -3

Brittoni: Total: -2

G: Total: -5.4

Mimi: Total: -0.5

Week #8 - better late than never...

Oops - I forgot to post this last week....

Corey: 0 Total: - 4

Katie: 0 Total: -16.5

Bailey: Total: -3

Brittoni: Total: -2

G: 0 Total: -5.4

Mimi: +.2 Total: -0.5

Week #7

Corey: +1.5 Total: - 4

Katie: -4 Total: -16.5

Bailey -1 Total: -3

Brittoni: Total: -2

G: Total: -5.4

Mimi: -.2 Total: -0.7

Week #6

Corey: +1.5 Total: - 5.5

Katie: -0.5 Total: -12.5

Bailey Total: -2

Brittoni: Total: -2

G: -3.8 Total: -5.4

Mimi: Total: -0.5

Week #5

Corey: -1 Total: -7

Katie: -2 Total: -12

Bailey: Total: -2

Brittoni: Total: -2

G: +1.2 Total: -1.6

Beef-Barley Soup

Here's a recipe from Cooking Light - I made it last night - and I'm having it for lunch today! :) YUM!

Beef-Barley Soup

Yield: 4 servings (serving size: 2 cups)

Cooking spray

3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces

1 1/2 cups thinly sliced carrot

1 1/2 cups thinly sliced celery

2/3 cup chopped onion

1 (8-ounce) package presliced mushrooms

4 cups fat-free, less-sodium beef broth

1 bay leaf

2/3 cup uncooked pearl barley

1/2 teaspoon salt

1/2 teaspoon black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM

61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg

Week #4

So it's the end of the first month.... lets see where we are...

Corey: 0 Total: -6

Katie: -4.5 Total: -10

Bailey: -2 Total: -2

Brittoni: Total:-2

G:-3.2 Total: -2.8

Week#3

Sorry this is almost a week late - but here's the update...

Corey -2.5 Total: -6

Katie -2.5 Total: -5.5

Brittoni Total: -2

G Total: +0.4

Chicken Tortilla Soup

So to help us on our weight loss journey I figured I might post recipes up on the blog occasionally that are healthy. This one comes straight from the Pioneer Woman website - it looks SO delicious - I know it's on our menu for next week!! Enjoy!

Prep Time: 15 min Cook Time: 1.5 hours Serves: 8

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Week #2

Corey: -2.5 Total: -3.5

Katie: +1 Total: -3

Brittoni: Total: -2

G: +0.4 Total: +0.4

Weigh in Friday - Week #1

Corey: -1

Katie: -4

Brittoni: -2

Week 1...

So it's time to get serious... the holidays are over... now we have to get down to business! There are 30 weeks (and 1 day) until my 30th b-day... and 41 weeks (and 5 days) until Brittoni and Bailey's wedding.... that leaves us PLENTY of time... right?!?!

So here's how this blog is going to work... no one has to know your weight... but this will keep us accountable. If you haven't already weighed yourself after returning from "EAT-FEST 2010" then do so tomorrow morning. Every Friday we'll weigh ourselves - then all you have to do is e-mail me (Katieou14@yahoo.com) with your weight differential from the week before. I will update the blog by lunch on Friday posting what everyone has sent me. GOOD LUCK!