Weigh-in - Shrimp Creole....It's What's for Dinner

Hey y'all.  I hope everyone had a wonderful weekend.  I heard it was beautiful outside, but I wouldn't know since I ended up spending the entire weekend indoors.  I have been suffering from severe headaches the past several weeks due to allergies.  Now, to top it off I have an ear arche and sinus infection.  My headaches have been so extreme they have caused terrible nausea on occasion.  This weekend I was suffering from a severe headache and ran a 101° fever on Sunday.  I feel a little better today, just worn out.  I feel like my energy is competely sapped. Other than cleaning house, I didn't do much this weekend.

Here's my menu (as promised) for today:

Breakfast

1 South Beach Diet Protein Fit Ceral Bars, Peanut Butter flavored -140 calories
1 Yoplait Light Yogurt, Pineapple Upside Down Cake - 110 calories

Total Breakfast  - 250 calories

Lunch

1 Lean Cuisine Simple Favorites, Stuffed Cabbage w/Whipped Potatoes - 210 calories
1 Jell-O Sugar Free Pudding Snack, Banana Fudge Supreme flavor - 60 calories

Total Lunch - 270 calories

Dinner

Shrimp Creole (recipe below) - 290 calories
Salad greens and grape tomatoes - 25 calories
2 T Newman's Own Light Raspberry & Walnut Dressing - 70 calories
2/3 cup Green Giant Antioxidant Blend Vegetables - 50 calories
1 slice Joseph Campione Light Texas Toast - 65 calories

Total Dinner - 500 calories

Dessert/Snack

1 Weight Watchers Lemon Cake - 80 calories
1 Mr. Salty Milk Chocolate Covered Pretzels - 100 calories

Total Snack/Dessert - 180 calories

Recipe for Shrimp Creole:

4 cups water
1 lb fresh shrimp, deveined and cleaned (can use frozen)
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 28 oz can tomatoes, chopped
2 tsp instant chicken flavored bouillon granules
1 tsp sugar
1 tsp dried thyme, crushed
1/2 tsp Tobasco Sauce (I actually use quite a bit more, but cut it down just for you!)
2 Tblsp cornstarch
2 cups hot cooked rice
1/4 cup parsley, chopped

1) In a large saucepan bring the 4 cups water to a boil; add shrimp. Return to boiling; reduce heat. Simmer from 1 to 3 minutes or until shrimp turnes opaque. Drain and set aside.

2) In a large skillet combine the onion, bell pepper, and 1/4 cup water. Bring to boil; reduce heat. Cover and simmer for 3 to 4 minutes or until vegetables are crisp-tender. Do not drain.

3) Stir in undrained tomatoes, bouillon granules, sugar, thyme and Tobasco Sauce. Simmer, uncovered for 8 minutes.

4) Combine cornstarch and 1/4 cup water, stir into skillet. Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 more minutes.

5). Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture with rice mixture.

Makes 4 servings. Enjoy

Now for the results of this week's weigh in:

5/16/11 (3.00) 181.75

WooHoo!  I lost 3 pounds this week!  This 3 pounds bring my total weight loss to 165.25 pounds!! 

Only 46.75 to lose to reach my goal!!!!  I not only met my 10% mini-goal of 184.50, I slammed it out of the park!!  My next mini-goal will be 184.50 x 10% = 18.45. 184.50 - (18.50) = 166. 

Only 8.25 pounds to go until I have literally lost myself!!! (After losing another 8.25 pounds, I will have lost a total of 173.50 pounds which is what I will weight after losing another 8.25 pounds!)

Well, I hope you give the Shrimp Creole a try.  Let me know what you think about it!!

Until tomorrow....have a wonderful today!!!