Well, I managed to make it through Jessica’s bridal shower without shoving maidzilla into a closet. 
It was a really nice party, and Jessica said she loved everything. I was so nervous about making several dishes because I’m not used to cooking for crowds, but I luckily got rave reviews on the egg and sausage and hashbrown casseroles. Whew! I sampled them myself, and I have to say they were pretty yum. If you would like the recipes, e-mail me at twopounds2@yahoo.com. (Warning: While delicious, these aren’t the healthiest of dishes. Ha!) Along with pumpkin bread, sausage balls, fruit and a few Mimosas, I was stuffed!
Mimosa and punch table
Shower game gifts — very fall appropriate!
Digging in
Sunday I did pretty good eating wise, and took Tex for an hour walk. But that night, I had a couple of glasses of wine, and WAY too many pita chips and pine nut Sabra hummus. Seriously, that hummus could lead to addiction!
So to make up for a few days of overeating, I enrolled myself in my very own boot camp today. I did 40 grueling minutes of Jillian Michaels’ shred workout, and by the end of it, I was so shaky and my face was six shades of red! I was proud of myself though — I didn’t think I’d be able to get through the first 20 minutes, let alone a second round, but I just pushed through it. I followed that with two miles of walking with Tex. I almost shortened that workout too because my legs were so tired, but in true boot camp style, I wouldn’t let myself take the easy way out. Hopefully, my efforts today erased some of the mistakes of yesterday. I’m learning through this process that I’m not always going to be perfect, and that’s ok. There will be times that I eat too much or skip a workout, but I can’t dwell on it and get down on myself. I just have to move forward and concentrate on making good choices for the day ahead.
Meg Makes It on Monday
I actually made tonight’s “Meg Makes It on Monday” meal last night for dinner, but it was so good, I still wanted to share it. My coworker, Janet, gave me a recipe for chicken enchilada soup awhile back, and it has become one of my favorite cool-weather suppers. (And man, was it chilly last night! Brr…) I altered it a bit and used ground turkey instead of chicken, but I think any protein (i.e. ground beef, tofu) would work in this dish:
4 oz. light Velveeta cheese
10 oz. chopped chicken breast (boiled without skin)
1 medium onion (chopped)
2 cans niblett corn (undrained)
2 cans pinto beans (I used organic beans)
1 28 oz. can diced tomatoes
1 can Rotel
1 tsp garlic pepper
Mix all ingredients except cheese. Simmer 30 minutes. Stir in cheese and let simmer until cheese melts.
The recipe says 1 cup equals about two Weight Watcher points.
But it’s always nice to have a short work week. Hope everyone has a great one!