I am off work today and it is good. I need the rest. I will be going to the gym with Rick at 1:00 and look forward to the exercise. I have been having trouble with restless leg at night and didn't get much sleep. I hope it settles down soon. I am thinking by tomorrow I might be down that last 1/2 pound because the scale was wavering today between the 1/2 pound and not so it will soon settle into 202. Still seems like alot but is much smaller. My husband told me yesterday I look so much thinner, like the woman he married. I was heavy when we married 32 years ago but not this heavy. I have to call my insurance today and make sure they will cover me for surgery into the new year. They had better.
For breakfast I am just having a slim fast. Lunch will be a cup of leftover chipotle soup and I haven't decided on supper yet. I think I will get the ham out to thaw and make that sometime this weekend. I measured myself and am down more inches. My wrists are now skinny enough I can get my fingers around them. In fact my lower arms look great. Still pretty flappy on the upper arms but have definate muscle there. My legs are solid muscle. If I could just get my flabby tummy to firm up. I think it has but I would probably need a tummy tuck to get rid of it and that will never happen. Slowly but surely I am getting there. Maybe I will hit the onerland's on New Year's day! I hope not that long though.
Broccoli Wild Rice Soup
1 package (6 ounces) chicken and wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup,(reduced fat, reduced-sodium undiluted
1 package (8 ounces) light cream cheese, cubed
1/4 cup slivered almonds, optional
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil.
Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion
Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted.
Stir in almonds if desired. Yield: 8 servings (about 2 quarts).
Nutritional Analysis: One1-cup serving (prepared with reduced-fat, reduced-sodium soup and light cream cheese
and without almonds) equals 178 calories, 6 g fat (0 saturated fat), 19 mg cholesterol, 582 mg sodium,
25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
We had a great work out at the gym, I am increasing my weights and feeling stronger. I have been using the free weight also and trying to work on my tummy area. Hopeless I think but still I have to try.