"Eat Up, Slim Down" Experiment: Day 7

Today's the big day! After a week of diligently following this "Eat Up, Slim Down" meal plan from "Fitness Magazine," running 3 or more miles every other day and doing 30 minutes of circuit training on the other days, did I lose any weight?

Drumroll, please..............I am officially down 2.6 lbs. You might detect that my enthusiasm isn't overwhelming. That's because on Wednesday (yes, I've been weighing myself every day), I was down 5 lbs on just the 5th day of this experiment!! I blame the difference on some unfortunately-timed monthly water retention (are you with me girls?!) and expect the scale to bounce back down in the next day or so.

SO, the Experiment was a success! I am closer to my goal weight and expect to hit it in the next couple weeks. Tomorrow will be my last "Eat Up, Slim Down" post where I will highlight what I learned from this experience.

DH, btw, is down 2 lbs. and grateful that my little experiment is over.
Breakfast

Breakfast Peach Cobbler (8 ppv using granola bar; I used 1/3 c l/f granola for 6 ppv): Chop 1 peach into 3/4" pieces; mix with 1 T whole wheat flour and 1/2 tsp. cinnamon. Microwave 2-3 mins and stir. Add 1 crunchy granola bar (around 90 calories), broken into pieces, and microwave 1 min. Top with 1/2 c low-fat Greek yogurt and 2 tsp honey.

Oh. My. Goodness. This was quite possibly the best breakfast I've ever made. Okay, well maybe I wouldn't go quite that far, but this was really freaking good! Easy, too. DH liked it too but said he was hungry an hour later. He had worked out before breakfast today, so I'm thinking that's why. I didn't run until tonight (6 miles), so I had no issues with this breakfast sustaining me through the morning.

One little trick that I think made my peach cobbler breakfast doubly yummy: I made it in a Tupperware mug, put the lid on, and took it on the road with me to eat later. So, all the warm, cozy goodness kinda melted the yogurt and honey a little. It was sort of like ice cream that had started to melt (okay, not exactly, but sort of a little bit). I will definitely add this to my regular arsenal of breakfasts - and maybe even snacks. SO yummy! You've got to try this!

Lunch

Dressed Up Turkey Wrap (5 ppv): Put 2 oz. roasted deli-sliced turkey, 1/2 oz. brie; 1/2 apple, thinly sliced; and 1/2 c arugula on an 8" whole-grain tortilla. Roll up. Serve with 1/2 apple, sliced and topped with 1 tsp peanut butter.

I was on the road for lunch too and had packed this in the morning to travel. One substitution: I was not going to buy an entire piece of brie (which none of us really eat) for just 1/2 oz. in this wrap. Instead, I spread one wedge of Laughing Cow Light Swiss on the tortilla. Completely yummy! I loved the apples slices in the wrap. And the apple slices with peanut butter? What a treat! You know, it never really occured to me that it's acceptible to eat LESS than a serving of something. A serving of peanut butter is 2 T (5ppv). The 1 tsp of peanut butter was the perfect amount with the sliced 1/2 apple (and much lower in ppv).

I did have a mini ice cream cone when I got home in the late afternoon, but that was mostly because I wanted one and had the ppv's. I also had a couple servings of fruit before dinner.

Dinner:

Caribbean Steak and Vegetables with Coconut Rice (11 ppv): Whisk together 3 T pineapple juice; 2 T fresh lime juice; 1 garlic clove, minced; 1 tsp grated fresh ginger; 2 tsp honey; 1/4 tsp crushed red pepper flakes; S&P. Pour mixture into 12" skillet over medium heat. Add 3 1/2 oz. sirloin steak, cut in strips, and saute 5 mins. Add 2 c sliced bell peppers and saute 8 mins or until internal temperature of steak reaches 145*. meanwhile, bring 1/2 c light coconut milk to a boil, add 1/4 c quick cooking brown rice, cover and turn heat to low; smmer 8 mins. Fluff rice wih a fork and serve topped with steak and vegetables.

Unfortunately, this may have been one of the least enjoyable meals of the menu plan. In all fairness, though, that may be because I substituted orange juice (which I had on-hand) for the pineapple juice (which I did not). It was too much citrus. I would probably make this again as written just to see how it turns out. The rice was interesting - it turned out sort of like risotto. It wasn't good or bad, just different...which actually was nice.

Snack:

Indoor Raspberry S'more (4ppv): Spread 1 tsp raspberry jam on 2 graham crackers (don't break the crackers apart). Top with 1 large marshmallow and 11/2 oz. square of dark chocolate. Microwave 10-15 seconds until marshmallow begins to melt.

The Indoor Raspberry S'more may be the best thing to come out of this menu plan. I mean, just look at the ingredients - you can't go wrong! I used Trader Joe's graham crackers which are an indulgence on their own. YUM-O!

Stay tuned for tomorrow's recap and "Lessons Learned." If you've enjoyed reading about this little adventure, please leave a comment. Let me know if you have or will try any of the recipes and what you think. I'd love to hear from you!

"Eat Up, Slim Down" Experiment: Day 6

This is the one day's menu that combined for a ppv total (31) that exceeds my daily target (29). So, if I want to avoid dipping further into the Weekly Points Allowance, that means there are no additional food options other than up to 5 servings of fruit. On the positive side, that eliminates all choices. There can be no mental dialogue with the mini ice cream cones in the freezer (or the bread on the counter) because they are simply not an option. On the negative side... it eliminates all choices. This is a perfectly acceptable place to be for maybe a day, but after that it would take a turn for that really nasty place where everything becomes appetizing because deprivation starts to set in. This is not a place I will allow myself to be for long.

Fortunately, I'll have 7 extra ppv's to play with tomorrow.

Breakfast

Mushroom and Asparagus Quiche (8 ppv): Preheat oven to 350*. Whisk together 3 eggs and 2 egg whites; mix in 1/2 c chopped asparagus, 1/2 c chopped mushrooms and 1/4 c shredded Swiss cheese. Pour mixture into 6 muffin cups coated with nonstick spray. Bake 20-25 mins, until eggs are set. Eat 3 mini quiches with 1 slice toasted whole grain bread and an orange. (Save remaining 3 quiches for another breakfast.)

This is a great breakfast! I made the quiches last night, so it was quick assembly in the morning: peel an orange, toast the bread (toast the bread!), zap the quiches for 20 seconds in the microwave and Viola: Breakfast! It was a yummy combination, filling and quick.

This is now the third breakfast in a week that's included real bread, and it continues to be a culinary highlight. It's hard to believe that real bread can be a regular part of a healthy diet. That alone could be life-changing for me.

Lunch

Panzanella White Bean Salad (13 ppv): Toast 2 slices whole grain bread and cut into 1" cubes. Combine with 1/2 c canned white beans, rinsed and drained; 1/2 c halved grape tomatoes; 1/2 c chopped cucumber; 2 T minced basil; 2 T diced red onion; 1 T lemon juice; and 1 T olive oil. Mix all ingredients; add S&P to taste.

With each fork full, I was increasingly convinced that this is a Keeper! It was really good, and really filling and I could only hope that DH was having the same experience as he ate the same lunch at work. And then I got his text: "Bean salad good. Pleasantly surprised." Are we simpatico, or what?!

Last night, as I was making today's lunches (I prepped everything but packed the "croutons" separate from the salad so they could be combined just before eating), DH told me that he was "dreading" today's first two meals. He is not a fan of quiche and even less of a fan of bean salads. So his "I could eat this again" at breakfast, and the lunch text combine for an overwhelming endorsement of these two meals.

Did I mention the bean salad was filling? No problem getting to dinner with just some late-afternoon fruit.

Dinner

Salmon Cakes with Spicy Dressing (10 ppv): Mix together 3 oz. water packed salmon, drained; 1/4 c whole grain bread crumbs; 1 egg, beaten; 2 green onions, finely chopped; and S&P to taste. Form into 3 patties. In a medium skillet coated with 2 tsp. olive oil over medium heat, brown patties 3-4 mins each side. Combine 3 T reduced fat mayonnaise, 1 tsp. lemon juice, 1 tsp. Old Bay Seasoning and a pinch cayenne. Place 3 c mixed salad greens on a plate and top with salmon cakes; drizzle with dressing.

We're 3-for-3 today with 3 meals that were well-liked and filling. Squiddy even ate her entire salad tonight, the first time all week she's finished her dinner. The salmon cakes were tasty, generous and (gasp!) fried! What's not to love?! The "Spicy Dressing" was rather salty, thanks to the Old Bay. In the future, I might just jazz up some reduced fat Ranch with a little salsa or something. Either way, another Keeper!

Tomorrow's the 7th and final day of this little adventure, and also "Weigh In" day. Stay tuned!

"Eat Up, Slim Down" Experiment: Day 5

Happy National Running Day!! I'm proud to say I celebrated this fantastic holiday by getting up at 5:15 a.m. to get my 8 miles in before the heat settled in upon the day. I am so NOT a morning  person, but I will get up before the sun to run. It's amazing what a positive influence an accomplishment like that can have on the entire day! Just sayin'... (That was me, not mounting my soapbox.)

Breakfast

Lemon-Raspberry Fruit Salad (5 ppv): Combine 1/4 c part-skim ricotta and 1 tsp. raspberry jam. Mix together 1 c fresh raspberries, 1 T fresh lemon juice, 1 tsp. lemon zest and 2 tsp. honey. Top ricotta mixture with raspberry mixture and sprinkle with 2 T toasted sliced almonds.

I was out of raspberries, so I substituted strawberries and strawberry jam. Other than that, and ignoring the lemon zest because I think it's generally overrated, I followed the recipe. The result got mixed reviews. It's a texture thing. DH said he'd be "all over this" if it were yogurt instead of ricotta. I initially felt the same way, but the ricotta kinda grew on me with each spoonful. The almonds on top: perfect (although I didn't have time to toast them).

This was surprisingly filling and did a decent job of sustaining me through the morning, though I would have preferred something more substantial after my run.

Lunch

Mediterranean Pasta Salad with Tuna (11 ppv): Cook 1 1/2 oz. whole grain angel hair pasta. Combine 3 oz. water packed tuna, drained, with 1/2 c halved grape tomatoes; 1/2 c canned artichokes, drained and quartered; 3 T sliced pitted black olives; 1 T lemon juice; and 2 tsp. olive oil with pasta. Add S&P.

Although the dish was fine and it was a nice mix of flavors, it was not nearly as filling as I expected. I was still hungry after eating it and had 3 remaining ppv's on my day. I had planned to save them for a mini ice cream cone after dinner, but decided to have it after lunch instead. I also ate two servings of cantaloupe which were daily fruit servings #4 and #5 (my limit). And still, I was really hungry an hour later. DH said he was hungry too, but unlike me, he wasn't ready to gnaw off his arm. I wondered if the combination of my long morning run and perhaps inadequate breakfast resulted in how I was feeling after lunch.

 Although all of my daily ppv's were accounted for, by mid-afternoon, I was rapidly approaching that place where I was going to eat anything I could get my hands on. I decided to dip into my Weekly Points Allowance a bit with a 1 ppv string cheese (yes, they're out there!) and a 4 ppv Nature Valley Chewy Trail Mix Fruit & Nut bar (almond, raisin, peanut & cranberry). I also revisited the English muffin/Better 'n' PB and pear from Day 2. That brought my lunch and afternoon snacks to 18 ppv's which got me through to dinner, but barely. That's not good math.

Dinner

Double Sesame Chicken Stir-Fry (10 ppv): Cut 3 oz. skinless chicken breast into thin strips. Heat 2 tsp olive oil in a lg. skillet over medium heat. Add chicken; 2 tsp. reduced-sodium soy sauce; 2 tsp. honey; 1 garlic clove, minced; and 1 tsp. grated fresh ginger and saute 6 mins. Add 2 c fresh vegetable stir fry mix and 1/2 c cooked brown rice; saute 10 mins. Top with 1 tsp toasted sesame seeds and 1 tsp. dark sesame oil.

This was a very yummy stir-fry that I will definitely make again. The sauce was one of the best I've ever made and was almost restaurant-quality. Ironic then, that half-way through dinner I realized that I had completely forgotten the last step: the sesame seeds and the sesame oil! So, our dinner was only 9 ppv's and it was delicious and sustained us through the evening.

"Eat Up, Slim Down" Experiment: Day 4

I hope this breakfast will sustain DH better than last night's dinner. He woke up at 4:30 this morning with a vast, grumbling hunger.

Breakfast

Tex-Mex Tofu Scramble (7ppv): Mash 3 oz drained firm tofu with a fork. Heat 1 tsp. olive oil in a medium skillet over medium heat and saute tofu and 1/8 tsp. turmeric 3 mins. Add 1/4 c salsa and 1/4 c canned black beans, rinsed and drained; saute 5 mins. Top with 2 T chopped cilantro and serve with 1/2 grapefruit and 1 slice toasted whole grain bread topped with 1 tsp. butter.

Tofu! Who knew?!! Okay, you might be thinking, "Tofu? There's no way!" And I was right there with you a few days ago. Until this morning, I had never had tofu in my life. It was just ... a little too vegan for me. I was happy with some chicken, some beef, some pork, some fish or crustaceans. There was no need in my life for tofu. And besides, I thought, how good could it actually be?

DH was the first to try this morning's breakfast. I didn't tell him his "egg scramble" was actually tofu until after he took his first bite and said, "Hey! This is pretty good!" I actually clapped and squealed, "Yay! It's TOFU!!" It tasted like really light, fluffy eggs. I did add some hot sauce because, even when it's tofu, eggs require hot sauce.

And once again, the toast! I again went with the I Can't Believe It's Not Butter - Light instead of real butter. But I saved my toast for last and savored every crunchy bite. Ah, bread. Interestingly, the remaining loaf has been much quieter in the last couple days...


Lunch

Greek Pita Pockets with Tzatziki Sauce (10ppv): Combine 1/2 c canned chickpeas, rinsed and drained; 1/4 c chopped cucumber, 1/4 c chopped red bell pepper; and 1/4 c chopped black olives. Whisk together 1/4 c low-fat Greek yogurt, 1/4 c shredded cucumber, 1/4 tsp. dill and S&P. Cut a whole-grain pita in half and fill both halves with bean mixture; top with yogurt sauce.

I packed my lunch for a picnic in the park with some old friends and assembled it when I got there. That's when I discovered that the pita I thought I had bought was actually just flatbread with no pocket. So, I had to improvise it into a sandwich, which worked fine. This sandwich, and the remaining generous amount that did not fit between the two halves of flatbread, was quite good. I will definitely make this again. It was filling and, along with an apple, kept me satisfied enough to get to dinner with only a late-afternoon orange.

Dinner

Peanut Noodle Bowl with Edamame (12ppv): Cook 1 1/2 oz. whole grain angel hair pasta according to package directions. Meanwhile, to a medium skillet over medium heat, add 2 T chunky pb, 1 T water, 1 T lime juice, 2 tsp. brown sugar and a pinch of salt; heat 1 minute, stirring until smooth. Add 1 1/2 c packaged shredded rainbow slaw and 1/2 c frozen edamame; thawed and shelled; cook, stirring, 4 mins. Mix in pasta and cook 4 mins more.

Okay, I know I said on Day 1 that I was going to trust this plan...and then, as the meals wore on, I started to substitute things...basically because I wasn't trusting the plan. I substituted the "Better 'n' Peanut Butter" for the almond butter in the "Pear/almond butter/English muffin" snack on Day 2 because I didn't want to use that many ppv's on a snack... and I didn't trust myself to not eat the entire rest of the jar.

Tonight, I had planned to used "Better 'n' Peanut Butter" instead of the real, full-fat chunky peanut butter for the Peanut Noodle Bowl. And then last night it hit me - I wasn't trusting the plan. Fat, in moderation, is a necessary element in any healthy diet. AND, since we were having some issues with hunger (DH trolling the kitchen in the wee hours of the morning), I decided to trust the plan...and trust the fat (which is not at all like Ross drinking the fat, for all you "Friends" fans out there).

So, back to Harris Teeter today for a jar of regular, full-fat, crunchy peanut butter which increased the ppv's from 8 to 12! But guess what? At the end of this very tasty meal, it occurred to me that I actually felt full. Not just satisfied, but full. Now, any Weight Watchers member will tell you that full is one step too far. A meal should satisfy, but one should stop eating before the point of fullness. I wasn't uncomfortably stuffed, but I could have definitely left the last few fork fulls of Peanut Noodle Bowl on my plate without feeling hungry. But here's the thing...it tasted too good...and it was just a couple fork fulls, and I had already counted the ppv's, so what's the harm, right?

While DH enjoyed the Peanut Noodle Bowl, he would have definitely preferred it with some chicken in it. Squiddy basically choked down about 1/3 of the very generous portion, the whole time trying to reconcile how this could possibly be dinner if it contained no meat. She said next time, I should add chicken and replace the whole peanut butter experience with cheese. (This kid likes her cheese!)

For me, this dish is definitely a keeper...with full-fat peanut butter!

"Eat Up, Slim Down" Experiment: Day 3

Breakfast

Waffles with Blueberry Syrup and Turkey Sausage (9 ppv): In a blender, combine 1/2 c frozen unsweetened blueberries, thawed, and 1 T maple syrup; puree until smooth. Heat 1 turkey sausage link in the microwave. Toast 2 frozen whole-grain waffles and top with syrup mixture. Serve with sausage.

Honestly, I would have preferred to put the 1 T of maple syrup on my waffles and just eat 1/2 c blueberries on the side. The "blueberry syrup?" Not so good. I also would have liked about 3 more sausage links. This was not the most satiating breakfast. DH agreed that he needed more for breakfast and started making rumblings about "when this will all be over." I have to admit, I was right there with him.

This breakfast was a real test of my commitment to this eating plan because after I ate it  at 6 a.m., I was off to run a 4-mile race. I ate a banana on the way and really missed my usual race-day breakfast of oatmeal with brown sugar and a handful of fresh blueberries mixed in. (That, my friends, is like eating a warm blueberry muffin.)

Yes, it was 80* at race-time, so I'm not sure if it was my breakfast or the heat that had me lagging around mile 3...and then there was that killer 1/2 mile hill approaching the finish line. I ended with an okay (for me) pace of 9:20, but I was ravenous. I ate an apple on the way home and wondered how I was going to stay on plan from 9:30 to noon (lunch).

Snack:

Blueberry-Pineapple Protein Shake (2 ppv): Combine 1 c low-fat milk, 1/4 c frozen blueberries and 1/4 c frozen pineapple in a blender; puree until smooth.

Although I didn't really want to blow the day's snack so early, I had to have something. So, I broke out the blender and was really excited about the smoothie. And then I took a sip. It was beyond awful. It was basically like flavorless whipped skim milk. (Again, I used skim milk because...that's what we buy.) I have nothing against whipped skim milk if it's going in a latte. But when the milk-to-fruit ratio is 2:1, and there's no sweetener or anything else...Uh, no.

After three attempts, I just couldn't choke it down. I had a cup of pineapple instead and then revisited the Pear and PB English Muffin from Day 1.

Lunch:

Spinach Salad with Chicken, Strawberries, Walnuts and Goat Cheese: Combine 3c baby spinach, 2 oz chopped grilled chicken, 1/2 c sliced strawberries, 1/2 oz crumbled goat cheese, 2 T chopped walnuts, 2 tsp. olive oil and 1 T balsamic vinegar. Toss all ingredients; add S&P.

Wow! I'm completely blown away by how GOOD this salad was! This is the one meal I've been dreading. I don't like raw spinach, and I don't like mixing sweet (strawberry) with savory (balsamic vinaigrette). But this salad definitely changed my mind! One of the keys is that the dressing, a simple mix of EVOO and balsamic, is perfectly generous and flavorful. It really helped mellow both the spinach taste and the sweetness of the strawberries. And every time I got a little piece of walnut or cheese (I used Gorgonzola instead of goat because I had it on-hand), it was another little flavor explosion in my mouth.

DH, who generally likes all the elements of this salad, agrees that this is a keeper. I will definitely make this salad again...Imagine that!...but with more chicken (protein) next time

Unfortunately, about an hour after lunch, I felt like I hadn't eaten. I was really hungry. We went to a movie, bypassing the concession stand. However, we stopped at Harris Teeter on the way home and I fell victim to the cheese and bread samples. THIS is the danger of a low-calorie diet: too hungry to make good choices when options are minimal. Oh, well...I muddled my way through, using 4 of my Weight Watchers Weekly Points Allowance.

Dinner:

Blue Burger with Zucchini Parmesan Wedges: Mix together 4 oz. lean ground beef and 2 T blue cheese; form into patty. Cook on grill or grill pan 4 mins. on each side, or until internal temperature reaches 160*. Serve on a toasted whole-grain sandwich thin with 2 romaine lettuce leaves. Preheat broiler. Cut 1 zucchini in half widthwise and cut each half into 4 wedges. Sprinkle with 4 T Parmesan and broil on a baking sheet 8 mins, until cheese is melted and zucchini is tender-crisp.

I've discovered that blue cheese, crumbled and mixed into the meat, makes a more flavorful burger than, say, sliced cheddar on top. The burgers were good - though I topped mine with tomato and onion as well as lettuce. And this is a nice, new way to make zucchini. DH and I liked it, although Squiddy requested cheddar on the zucchini next time.

I was satisfied with dinner, though I could have definitely eaten more vegetables.

All in all, the menu started off kinda rocky but definitely improved as the day went on.

"Eat Up, Slim Down" Experiment: Day 2

Breakfast

Baked Eggs with Herbs (8ppv):  Preheat oven to 350*. Coat a 6-oz. ramekin with nonstick cooking spray. Crack 2 eggs into prepared ramekin and top with 2 T low-fat milk, 1 T chopped fresh chives, 1 T chopped fresh basil and S&P. Bake about 15 mins until eggs are set. Serve with melon and 1 slice toasted whole grain bread topped with 1 tsp. butter.

Okay, I have to admit: I cheated. I used strawberries and cherries instead of melon because that's what I had. And I cut out some fat. (I'm now wondering if I've been cutting out too much fat overall.) I used skim instead of low-fat milk because that's what we buy. And instead of actual butter on my real toast, I used "I Can't Believe it's Not Butter - Light." Because...that's what we buy. REAL butter on REAL toast? That's so indulgent that I think I would pass out from the joy of it.

But let me tell you...the toast! Oh, the toast! How nice to have real, THREE ppv per slice toast, with actual grains and seeds and texture, rather than the 1 or 2 ppv bland, smooth, light, airy, cardboard bread or toast that I normally buy. Bread with personality, that's what I like!

The eggs were a little disappointing. I was going for a poached-yolk kind of a center. After baking 15 mins, the eggs were decidedly NOT done at all. I baked them 10 mins more and ended up with essentially two hot hard cooked eggs. Not the most appealing way to eat eggs, but whatever. The herbs added a nice flavor, as did the obligatory hot sauce (eggs require hot sauce).

Again, 8 ppv is more than I would use for a regular, everyday breakfast. It left me satisfied, but I have to admit...the rest of the bread loaf is starting to talk to me from the kitchen counter. You know what it's whispering. "C'mon, just another slice...and this time with real butter. You know you want to..."

This is exactly why I generally do not have real bread in the house. Cardboard bread doesn't talk to me. Real bread does. And it's just not a conversation I care to have anymore.


Lunch

Rosemary and Zucchini Flatbread with Grape Salad (8 ppv): Preheat oven to 350*. Warm 1 whole-grain flatbread on a baking sheet 7 minutes. Remove from oven and top with 1/2 c thinly sliced zucchini and 1/4 c grated part-skim mozzarella and 1 tsp dried rosemary. Bake 7 minutes more, until cheese is melted. Meanwhile, mix 1 c halved grapes with 2 T sliced almonds. Serve flatbread warm or at room temperature with grape salad.

Okay. Zucchini on pita, sprinkled with a little part-skim mozzarella? You gotta give me more than that! I added some thinly sliced tomatoes to convince myself it was a pizza and went with light sprinkles of oregano, garlic powder and a touch of salt instead of rosemary. And of course, no pizza-like food would be complete without a dash of crushed red pepper.

With my changes, this ended up being pretty good. I would definitely make this again for a quick, regular, every day lunch. The key is toasting the flatbread in the oven before adding the toppings which made it (the "crust") nice and crisp.

I was rather skeptical that adding sliced almonds to some grapes would magically turn it into a "salad." However, slicing the grapes and adding the almonds makes it juicy and messy enough that I had to eat it with a fork. Viola! It's a salad! And a yummy one, too. I will definitely do that again.

For taste, DH rated this vegetarian meal the 2nd best overall so far, with yesterday's Po'Boy lunch in the lead. THIS is a ringing endorsement from a staunch carnivore who has in the past requested that every meal have some sort of animal protein.

Dinner

Pork Chop with Cheddar Potatoes and Broccoli (10ppv): Preheat oven to 350*. Cut 1 small potato into 1" cubes and coat with 1 tsp. olive oil. Mist baking sheet with nonstick cooking spray and top with 3 oz. boneless pork chop, 2 c broccoli florets and potato cubes. Add S&P and bake 30 mins or until internal temperature of pork chop reaches 160*. Spread 1 T barbecue sauce on cooked pork chop and top potatoes and broccoli with 3 T grated low fat cheddar. Return to oven and heat 3 to 5 mins, until cheese is melted.

Another okay meal. It's funny. I make roasted vegetables all the time and I have always drizzled them with a tsp or two of olive oil. Not tonight, though, since it wasn't in the recipe. And you know what? DH and I both liked the broccoli better this way! Somehow, it got "crispier," which is a nice discovery.

The potatoes were really good, too. Must have been the generous 1 tsp olive oil they were coated in!

The pork chop was, well, a pork chop with barbecue sauce on it. Not much to write home about, but that's okay.

All in all, it was a day of reasonably tasty food. However, DH and I were both famished in the late afternoon. We filled up on a couple servings of fruit, saving our remaining 3 ppv for a  Nestle Drumsticks "L'il Drum" (think mini "Nutty Buddy" ice cream cone).

Best of all, I have managed to not engage in the conversation the remaining loaf of real bread has been trying to have with me since breakfast. That in itself is an accomplishment.