I cheated!

I ate too many nuts yesterday!! I had almonds in the morning so I was supposed to have Jello and cool whip for dessert, but I couldn't resist the chocolatey-peanut buttery goodness of my fudgsicle-PB-whip, so I ended up having two nut servings. Tsk, tsk! I really need to come up with an alternative non-nut crunchy snack.

I also didn't eat enough dinner yesterday. I had to eat something quickly because we were heading out so I had 2 breakfast quiches and a few slices of turkey. By the time we got home, I didn't feel like salad or cooking anything so I just had dessert. Not the greatest dinner, but at least I didn't cheat!

So the next couple days will probably be challenging due to a certain monthy visitor, if you know what I mean. Normally I would make myself feel better by devouring entire boxes of Kraft Dinner, heaping bowls of chocolate ice cream, Quarter-Pounders from McDonald's and all sorts of other yummy stuff. Hopefully I won't kill my husband! I am going to the gym tonight and surprisingly, that usually makes me feel better, so let's hope so.

I'm not going to weigh myself again until my visitor is gone because I feel bloated (although, not as much as I normally would be).

The plan for today is:

B: usual, 2 quiche cups, cucumber & tomato slices
S: lemon-ginseng, honey green tea, cheesestring
L: garden salad with 1/2 chicken breast and Renée's ranch
S: celery with Laughing Cow
D: baked feta chicken (recipe below), SBD Oven Roasted Vegetables (recipe below)
D: I'm going to try to have Jello w/ cool whip, but I will probably end up having a fudgsicle-PB-whip :)

Baked Feta Chicken (thanks to brooke16 on WB)

skinless, boneless chicken breast(s)
lemon juice
salt and pepper
crumbled feta cheese
chopped tomato
chopped red pepper
chopped basil

Lay chicken in baking tray. Add a dahs of lemon juice and salt & pepper. Crumble feta over top, sprinkle with basil and add chopped tomatoes and peppers. Bake at 375 F for 35 minutes.

(I can't wait to try this!)

"Oven Roasted Vegetables"

1 medium zucchini
1 medium summer squash (I couldn't find one)
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion
3 tbsp e.v.o.o.
1 tsp salt
1/2 tsp freshly ground black pepper

Heat oven to 450 F. Cut all veggies into bite-size pieces. Place veggies in large roasting pan. Toss with olive oil, salt and pepper and mix to coat. Spread in a single layer and roast for 30 minutes, stirring occasionally, until veggies are lightly browned and tender.