I just got home from Weight Watchers and once again I’m not happy. I gained another 2.8 lbs. I’m now at a total of 58 lbs. lost. Sounds great except at one point I was at 90 lbs. total lost. (sigh)
You may recall that I gave all my bigger clothes to Goodwill and had bought inexpensive clothing that fit better as I continued to lose. The new clothes all felt better and looked better, however, that’s not true anymore. I have many shirts that don’t fit me any longer because they are too small. I can still wear all my pants and shorts, but they are getting tight.
Late night eating is one of my big challenges and someone at the meeting today suggested putting a chair in front of the kitchen to tell your brain the kitchen is closed. Someone else suggested having a cup of hot herbal tea to tell your brain the same thing. There were other suggestions, but those are the two simple ones that I am going to try.
The other positive note is since I dropped my class at college I now have no classes until February. This makes me very excited. I now have plenty of time to take my daily beach walks again. This will also keep me out of the house, which means I won’t be sitting around snacking all day.
So, yes, I did gain again today, yet, I feel very positive about future success. I refuse to go back to Goodwill and buy my old clothing back.
I’ve been meaning to share this recipe for a few weeks now. It’s one I made up because hey, cold times of the year are a great way to fill one’s belly with deliciousness. It’s a comfort food, and while I’m low-but-good, comfort is definitely a Good Thing™®.
Chicken and Dumplings
Ingredients (soup base):
- 2 chicken breasts, thawed
- 8 cups of chicken stock (8 cups of water, 5-6 chicken stock cubes)
- 1 can of cream of chicken soup
- 3 large carrots, chopped
- 2-4 stalks of celery, chopped
- 2 cups flour
- 4 tsps baking powder
- 1/2 tsp salt
- 3/4 cup milk
- Celery salt
- Onion salt (or powder)
- Garlic salt (or powder)
1. Take chicken stock and put in pot on stove.
2. Take chicken breasts and cut into small strips. Add to stock; bring to a boil. Reduce heat and leave to cook for half an hour covered.
3. Add dash of celery salt and vegetables. Stir, cover again, leave for another 20-30 minutes.
4. Mix ingredients listed for dumpling. Shape to preferred size (I do this by hand), and drop into hot soup. Do not stir – cover and leave for another 20-30 minutes.
Note: If dumplings are too runny, add more flour. If too stiff, add a tiny bit of milk. You want them fairly stiff though.
5. Add pepper, onion salt/powder, and garlic salt/powder to taste, stir. Leave another 10-20 minutes, then serve. Serves 4-6, depending on how hungry you are.
Eat in good health!
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