Sexy Mom Weight Loss Update

We are still in this race even though I have completely failed at keeping you updated. Here are the results from Sunday's weigh-in.

Susan - Lost 2.0 pounds this week! Total Loss: 6.0 pounds!
Stacey - Lost 2.0 pounds this week! Total Loss: 6.8 pounds!
Heather - Lost 2.0 pounds this week! Total Loss: 5.2 pounds!
Caroline - Lost 1.0 pounds this week! Total Loss: 3.0 pounds!

I am the first to admit this is hard. My plans on making new meals and photographing them for the blog fell by the wayside as I try and keep up with end of the school year activities and soccer. The reality of my life is there is little to no time for cooking other than preparing meals for all the kids - breakfast, lunch and after-school snack. My own kids usually have fruit, yogurt and a sandwich for dinner (if they are lucky) as we are running out the door to soccer. I buy a ton of apples and bananas and clementines because they are easy to grab when we are going to miss dinner. The other reality is that I am tired. The last thing I want to do at the end of a very long day is to cook an elaborate meal.

I have been eating much better. Lots and lots of fruit - especially strawberries and cantaloupe. I have had a smoothie almost every day and I need to find time to get back to Trader Joe's for more frozen pineapple. I am obsessed with Greek yogurt and eat a ton of it with fruit and dry cereal or granola. I have to pee all the time. I have found if I buy a rotisserie chicken at the store and remove the chicken into Tupperware, cut up peppers and cucumbers and other vegis and have them ready in the fridge then it is much more likely I will quickly throw a salad together. the trick is to be prepared.

I am having sweets once in a while. Last night was book club (I took the kids with me this time as Max's soccer was canceled due to rain - I hate bringing the kids to book club) and Tiffany made this amazing sticky pudding. It was a 10 on the yum scale so I ate every bite.

Here are a couple of things I've been eating. This is a fish taco - I just took some grilled white fish, tossed it with pineapple salsa and wrapped it in a tortilla with tomatoes and spinach.


This is a vegetarian lasagna that I made - the serving sizes are HUGE (and only 250 calories) and it is really good and filling.


Here is the basic lasagna recipe (I just made this up, so feel free to add different vegis) for 9X13 pan with high sides. This made 12 servings. For the sauce I sauteed an onion, a bunch of asparagus, one container baby bella mushrooms sliced and a red pepper (all chopped of course) in a little olive oil. Then I took one jar of roasted red peppers and garlic in water (drain) and pureed them in the blender. I also pureed three cans of stewed tomatoes. Combine and simmer with some fresh chopped parsley.

For the filling I used one thing of tofu drained and crumbled (I think I bought firm), one 10?15? oz jar part-skim ricotta, three eggs, a whole bunch of fresh spinach chopped, fresh dill, one cup shredded Italian cheeses, salt and pepper. Stir until combined.

To assemble you need one package of whole wheat lasagna noodles (do not pre-cook because it is a waste of time). Pour one cup sauce on the bottom of pan and add one layer of lasagna noddles. Then, take 2 zucchini and slice them lengthwise into long noodles. Layer them on and then add half the cheese/tofu mixture. Add more whole wheat noodles, cheese mixture, then the rest of the sauce and then on the very top, spread 2 cups of shredded reduced fat mozzarella. Bake covered at 350 for and hour. Uncover and keep baking until the lasagna noodles are cooked through and the top is a nice golden brown (about another 1/2 hour).

Let sit for about 15 minutes before cutting. This recipe freezes really well.