Thursday, February 23, 2012

I Wish I Knew Why!

I need to keep reminding myself that I have been doing great this week, despite what the scale has been telling me. The scale has been very, very wrong in my opinion. According to the scale, I am up two pounds and have been for the past three days now. I feel betrayed because there is no cause for this "gain". I have been eating exactly within my nutritional ranges and have been sticking to my exercise plan for the week for the first time in 6 weeks. On top of that, my pants are getting so loose that I may need to go down a size, soon. This, I just noticed this week. The same week that the scale decided to start lying to me. I just wish I knew the reason why!

In other news, I tried a new recipe last night. I got this recipe from a post at It was a good recipe and with some minor modifications, I'm glad that I tried it! I used ground chicken instead of ground turkey because our grocery store doesn't carry ground turkey. I also used white rice instead of brown. Since I tried this new recipe last night, that brings me closer to reaching my first goal in my 25 by 25 list.

1. Try 25 new recipes

Recipe 5 of 25:

Stuffed Bell Peppers with Ground Chicken

Servings: 2
Nutrition Per Serving: 417 calories, 31 carbs, 19 fat, 32 protein
2 bell peppers (any color)
2 tsp. extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, chopped
1/2 cup chopped mushrooms
1/2 pound ground chicken
1/2 cup white rice (cooked)
1/8 cup parmesan cheese
1/2 cup tomato sauce
1 tsp. Worcestershire sauce
1 tsp. oregano
1 tsp. crushed red pepper flakes (optional)
1/8 cup mozzarella cheese


1. Preheat oven to 350 degrees. Wash peppers and slice off tops. Remove seeds and membranes of peppers and set aside.

2. Heat olive oil in large skillet over medium heat. Add onion, garlic, and mushrooms and sauté until onions start to caramelize and mushrooms brown (about ten minutes). Add ground chicken and cook until chicken is evenly browned. Remove from heat and add mixture to medium-sized mixing bowl. Add cooked rice, parmesan cheese, tomato sauce, Worcestershire sauce, oregano and red pepper flakes. Stir together with spoon until mixed evenly.

3. Divide mixture evenly and spoon into each pepper. Place in a nonstick baking dish and bake for 40 minutes. Five minutes before peppers are done, divide mozzarella cheese and sprinkle on top of peppers.

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