Well the saying time flys when you are having fun, goes along with when you are busy.
My time is so tightly scheduled that I have to schedule everything that I do. I just wish my life wasn't so tightly wound around
other people's lives.
So the diet is fine. Things are going very well. I can't say that I haven't fallen from the grace of my diet, because I have. Oh yes, ask the three chicken mcnuggets I ate.
Overall I feel better. The 24 day challenge has given me the power to make decisions about what food I am eating. However, I feel the weakest when I am with my husband. He is my weak link. I don't know how to win this battle with him. He doesn't allow me time on the weekends to schedule my diet. Things haven't change from when we were first married. We love spending the weekends together. Yet, if I am going to be successful at watching what I eat, and conditioning for the 1/2, I must learn to educate my husband about what I need and want. So thus I have a new mission.
Back to the diet. On this second phrase the difficult part is the evening meal. The evening meal must be sufficent for my family as well as for myself. So I have been trying out some new recipes to intice them. There are all kind of great recipes out there that are diet friendly and yet appeal to the non dieter. and of course meet the needs of young children. This is taken from the Weight watcher web site
For example: Mexican Style Pork and Sweet Potato Stew Slow cooker
1 small poblano chile
1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
1/2 cup(s) canned chicken broth
1 large sweet potato(es), peeled and cut into 1-inch cubes
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp black pepper
1 tbsp fresh lime juice
Instructions
Turn on a stovetop burner and place poblano chile over open flame (use tongs or
a long-handled fork to keep fingers away from flame); carefully turn to char on all
sides. Place poblano in a plastic or paper bag; close bag and set aside for 10
minutes to steam. Rub poblano skin off with your hands under cold running
water; core, seed and dice poblano. (Note: If you have an electric range, broil
poblano on high, 3 inches from flame, turning occasionally, until charred on all
sides. Follow remaining directions above.)
Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano
chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW
setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per
serving.
Notes
Serve with a spoonful of fat-free sour cream if desired.