NEW YEARS RESOLUTION WEIGHT LOSS THREAD 2013

[JoeP@TeamBeckyD]

Originally Posted by Bonnie

CONGRATS BECKY!!!!!!!

That is awesome, be proud of yourself for living the healthy lifestyle, the scale may not always show weight loss at every moment but you are in much better health and thats whats most important,
I am maitaining my weight, which is a healthy weight for me (not too skinny) and trying to tone up and build muscle so I never step on a scale, just measure inches and make sure I always do my best to eat healthy and show up on training day lol trying to get a good 4 to 5 days of cardio a week.

Great to see you here Bonnie!! I overslept yesterday and didn't get to go to my workout - I was mad!! It's getting where I really look forward to going. Something I thought I would never say. Now that I've lost some weight, I'm more motivated to work harder to see what kind of result I can get. Slimming down the thighs, toning up the backside, working my arms - I actually have some muscles!!! Thanks for your help with some recipes along the way. It's great to have a place like this to go to for help and guidance.

[Bonnie]

Originally Posted by BeckyD@RodgersChevrolet

Great to see you here Bonnie!! I overslept yesterday and didn't get to go to my workout - I was mad!! It's getting where I really look forward to going. Something I thought I would never say. Now that I've lost some weight, I'm more motivated to work harder to see what kind of result I can get. Slimming down the thighs, toning up the backside, working my arms - I actually have some muscles!!! Thanks for your help with some recipes along the way. It's great to have a place like this to go to for help and guidance.

Keep up the great work, here is a recipe I think you may like!

Stuffed Bell Peppers

Ingredients
4 green bell peppers med-large
Turkey, Ground turkey, 93% lean, 16 oz
Tomato Paste, 1 can (6 oz)
Cheddar Cheese, .5 cup, shredded
Onion powder, 1 tsp
Garlic, 1 tsp
Chili powder, 1 tsp

Directions
1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a sauce pan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 5 minutes; drain.
3. In skillet, cook turkey until beef is brown; drain. Add onion and garlic. Stir in tomato paste and cheese. Cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square glass baking dish.
5. Cover tightly with foil. Bake 25 minutes.

Serving Size: 4 peppers

Nutritional Info - without the pepper
Servings Per Recipe: 4
Amount Per Serving
Calories: 256.7
Total Fat: 13.0 g
Cholesterol: 94.8 mg
Sodium: 515.4 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.2 g
Protein: 27.5 g
Nutrition Facts

With the pepper
Calories 289.7
Total Fat 13.3 g
Sodium 515.4 mg
Total Carbohydrate 12.2 g
Dietary Fiber 5.2 g
Protein 28.5

[JoeP@TeamBeckyD]

Originally Posted by Bonnie

Keep up the great work, here is a recipe I think you may like!

Stuffed Bell Peppers

Ingredients
4 green bell peppers med-large
Turkey, Ground turkey, 93% lean, 16 oz
Tomato Paste, 1 can (6 oz)
Cheddar Cheese, .5 cup, shredded
Onion powder, 1 tsp
Garlic, 1 tsp
Chili powder, 1 tsp

Directions
1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a sauce pan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 5 minutes; drain.
3. In skillet, cook turkey until beef is brown; drain. Add onion and garlic. Stir in tomato paste and cheese. Cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square glass baking dish.
5. Cover tightly with foil. Bake 25 minutes.

Serving Size: 4 peppers

Nutritional Info - without the pepper
Servings Per Recipe: 4
Amount Per Serving
Calories: 256.7
Total Fat: 13.0 g
Cholesterol: 94.8 mg
Sodium: 515.4 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.2 g
Protein: 27.5 g
Nutrition Facts

With the pepper
Calories 289.7
Total Fat 13.3 g
Sodium 515.4 mg
Total Carbohydrate 12.2 g
Dietary Fiber 5.2 g
Protein 28.5

Awesome Bonnie - thanks. Guess I know what I'll be making for Sunday Dinner

[RubyCamaro]

Originally Posted by Bonnie

I'm so excited about the warmer weather too!! Losing inches is always a challenge, how much weight are you trying to lose??

It is not about a number for me. I just want the tummy gone! & to be reasonably toned. BTW I got the results of my bloodwork from my annual physical & the numbers are good. Just a couple of things that are slightly above the normal range. One was sodium which is tough considering how healthy I have been eating but there are still some occasional treats I can cut out. Mamogram was good too. Now just to get the results of my heartview (just preventative given the 2 major things that sneaked up on my mother - they won't be sneaking up on me!)

[Bonnie]

Originally Posted by BeckyD@RodgersChevrolet

Awesome Bonnie - thanks. Guess I know what I'll be making for Sunday Dinner

Awesome!!!

Originally Posted by RubyCamaro

It is not about a number for me. I just want the tummy gone! & to be reasonably toned.

Same here, I'm pretty happy with my size, I just want to tone it all up, My trainer has me doing alot of plank holds, on the ball and just holding with my elbows, I also lift up Dumbells doing plank holds, it's so hard but I feel my abs tighten like hell lol, I'll share some workouts with you, I go to training again tomorrow

[Bonnie]

Low fat Southwestern Shrimp...

Ingredients:
•1 pound medium shrimp, peeled, deveined, tail on
•1 tsp chili powder
•1 tsp cumin
•Juice of 1 large lime
•1 medium red onion, chopped (about 1 1/2 cups)
•1 jalapeno pepper, finely chopped (about 2 tbsp)
•2 medium tomatoes (about 6 ounces), chopped
•1/4 cup freshly chopped cilantro

Preparation:

Place shrimp in a medium bowl. Sprinkle chili powder and cumin over them; add lime juice. Stir well, cover and refrigerate for 15 minutes.
Coat a large nonstick skillet with nonstick cooking spray. Sauté onions and jalapeno over medium heat until onions are softened—about 2-3 minutes. Add shrimp, chopped tomato and cilantro. Cook shrimp for three minutes, until pink and opaque, turning them occasionally. Serve over hot whole-grain rice.

Serves 4.

Per Serving: Calories 162, Calories from Fat 22, Total Fat 2.4g (0.4g), Cholesterol 170mg, Sodium 183mg, Carbohydrate 10.5g, Fiber 2.2g, Protein 24.5g

[CFD]

Originally Posted by Bonnie

Awesome!!!

Same here, I'm pretty happy with my size, I just want to tone it all up, My trainer has me doing alot of plank holds, on the ball and just holding with my elbows, I also lift up Dumbells doing plank holds, it's so hard but I feel my abs tighten like hell lol, I'll share some workouts with you, I go to training again tomorrow

Looks like everyone is planning on swim suits this summer lol.


When I work abs I always do them at the end of my workouts, this way they have already been used, the ab workout finishes them off.

Plank holds are excellent, a lot of people don't do them because they are not 'traditional" exercises. I use two ab routines, they go like this, performed in super sets.


(1)
10-12 reps hanging leg raises (straight legged, bent knees are for girls, lol)
10-12 reps swiss ball crunches

10-12 reps bicycle crunches

(2)

10-12 reps crunches 45 deg incline

10-12 reps (with weight) russian twists

1 min + plank holds

Do these at the end of your workouts and you WILL feel them.

[Bonnie]

Originally Posted by CFD

Looks like everyone is planning on swim suits this summer lol.


When I work abs I always do them at the end of my workouts, this way they have already been used, the ab workout finishes them off.

Plank holds are excellent, a lot of people don't do them because they are not 'traditional" exercises. I use two ab routines, they go like this, performed in super sets.


(1)
10-12 reps hanging leg raises (straight legged, bent knees are for girls, lol)
10-12 reps swiss ball crunches

10-12 reps bicycle crunches

(2)

10-12 reps crunches 45 deg incline

10-12 reps (with weight) russian twists

1 min + plank holds

Do these at the end of your workouts and you WILL feel them.

Those are great thank you, I will add these thoughout the week, I'm trying to get my stomach flat and super tight without seeing ribs.... lmao!!!

[Bonnie]

Attachment 498172

Chicken Stir Fry

This low fat recipe is full of bright color and texture from the vegetables and flavor from the ginger and soy stir-fry sauce.


Ingredients

Serves:
Makes 8 (1-cup) servings.




1 can (14 1/2 ounces) chicken broth

1/4 cup reduced sodium soy sauce | Substitutions



2 tablespoons cornstarch

1 tablespoon sugar

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Ginger, Ground

1/4 teaspoon McCormick® Red Pepper, Crushed, (optional)

1 tablespoon oil

1 1/2 pounds boneless skinless chicken breasts, cut into thin strips

4 cups cut-up vegetables for stir-fry
select all
Add to list



Nutritional information

(amount per servings)

Total Calories: 152

Sodium: 554mg

Fat: 4g

Carbohydrates: 7g

Cholesterol: 55mg

Protein: 22g

Fiber: 1g

[JoeP@TeamBeckyD]

Originally Posted by Bonnie

Keep up the great work, here is a recipe I think you may like!

Stuffed Bell Peppers

Ingredients
4 green bell peppers med-large
Turkey, Ground turkey, 93% lean, 16 oz
Tomato Paste, 1 can (6 oz)
Cheddar Cheese, .5 cup, shredded
Onion powder, 1 tsp
Garlic, 1 tsp
Chili powder, 1 tsp

Directions
1. Heat oven to 350°F.
2. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In a sauce pan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 5 minutes; drain.
3. In skillet, cook turkey until beef is brown; drain. Add onion and garlic. Stir in tomato paste and cheese. Cook until hot.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square glass baking dish.
5. Cover tightly with foil. Bake 25 minutes.

Serving Size: 4 peppers

Nutritional Info - without the pepper
Servings Per Recipe: 4
Amount Per Serving
Calories: 256.7
Total Fat: 13.0 g
Cholesterol: 94.8 mg
Sodium: 515.4 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.2 g
Protein: 27.5 g
Nutrition Facts

With the pepper
Calories 289.7
Total Fat 13.3 g
Sodium 515.4 mg
Total Carbohydrate 12.2 g
Dietary Fiber 5.2 g
Protein 28.5

Thanks for the recipe Bonnie. Made these Sunday and they were awesome and really easy to make. Had one that night, took one to work for dinner Monday PM and 2 for the freezer!! Thanks for posting and keep them coming

[RubyCamaro]

Great recipes!

[JoeP@TeamBeckyD]

18.6 LBS!!!!

Now that I'm almost to the 20lb goal, I think I'm going
to move the goal post to 25 lbs. At 145 I could be a
lean mean selling machine

Hopefully next week I make the 20lb, altogether, 18lbs
in 4 months is OK by me Thanks everyone as
always for your help!!

[CFD]

Originally Posted by BeckyD@RodgersChevrolet

18.6 LBS!!!!

Now that I'm almost to the 20lb goal, I think I'm going
to move the goal post to 25 lbs. At 145 I could be a
lean mean selling machine

Hopefully next week I make the 20lb, altogether, 18lbs
in 4 months is OK by me Thanks everyone as
always for your help!!

That's great. There are faster ways to loose weight but this is the way to go. It allows you to live your life and it's more than just the weight loss, it's a healthier way of eating and the benefits are much greater than just the weight loss.

[RubyCamaro]

Great news. I just got a call and my dance exercize class is baaaaaaaaaaaaaack! Woooooooo Hooooooooo! Now with my even better eating habits & my class back............................Well, by C5 Fest, Just look out, Ruby will have a lean mean Mama Mod!