I’m coming to you with another update on my weight loss journey and I wish I could say I have great results, but I don’t.
I’m definitely trying really hard, but with my work schedule, it’s tough! Let me explain…
I start my day at 9:00 am. I eat breakfast at around 9:30 or 10:00. I work some, then I eat lunch around 12:30 or 1:00. I work some more, then I eat my afternoon snack at around 4:00. I work some more and then I usually don’t get home until 7:30 or 8:30. Then I eat dinner at maybe 8:00 or 9:00. For some reason, it’s been hard for me to not keep snacking after my afternoon snack. My tummy just can’t last that long without food. Or it could be that I have no willpower right now. Either way, it’s a lose lose.
The GOOD news is that I changed my schedule at work and now the absolute latest I’ll work is maybe 5:00 or just after 5:00. Some days I might even be done working by 3:00!
THIS means I will have lots of extra free time to…..EXERCISE! I’m going back to jazzercise this week! This makes me so incredibly happy because I used to love going to jazzercise! It made me feel good. I loved the sweating, and the energy it gave me, and I loved the way it made my body feel.
So Thursday, it’s on!
As for my eating lately, well, today was pretty good. I had my usual cereal for breakfast, sandwich and tomato juice for lunch, and I made some delicious turkey taco chili soup for my afternoon snack (recipe and pics below…keep reading!), and dinner was a repeat of my BBQ chicken foil packets I’d made in the past. Yum yum!
I found the turkey taco chili soup recipe over at skinnytaste.com. I LOVE this website because everything is tried and true good. I’ve made tons of the recipes from that site and everything has been healthy and delicious. My favorite thing about that site is that the calories are listed out on every recipe.
Here’s my adapted recipe for the soup!
Turkey Taco Chili Soup
1.25 pounds lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10-oz can rotel
15-oz can corn, drained
15-oz can pinto beans, drained
8-oz tomato sauce
16-oz can refried beans
1 packet taco seasoning
3 cups chicken broth
First, brown the turkey over medium-high heat until cooked through. Be sure to salt and pepper the ground turkey while it’s cooking. Add the onion and bell pepper and cook about 3-4 minutes. Add the rotel, corn, pinto beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Simmer for 13-15 minutes. Be sure to stir occasionally as it will stick because of the refried beans. Serve with a dollop of daisy sour cream and a sprinkling of reduced fat shredded cheddar cheese.
It’s 240 calories for 1 and 1/2 cups of the soup. I added 2 tablespoons of light sour cream and 1/4 cup reduced fat shredded cheese for a 355 calorie afternoon snack.
I say snack but it’s really a meal because I eat 4 small meals a day.
Well, that’s it for now! Can’t wait until my next check in because I’ll get to tell you all about my first class back to jazzercise!