After a killer week last week, this week I had a small gain at WI this morning. I am officially up 0.2lbs. Not too bad.
I have a pretty good idea why I am up this week as opposed to down like I should be. Although I ate within my points, worked out 3 times this week and ate less convenience foods, there are still things that clue me in on the gain.
1. I did a kettlebell class on Friday and I am still incredibly sore. I am positive that I am retaining water for my poor muscles.
2. I had an excellent loss last week, and usually after a big loss I tend to maintain, gain a tiny amount or lose a tiny amount. Generally, I have a catch-up week so to speak.
3. I ate a huge, delicious dinner last night. And had seconds because I could. (more on last nights dinner below)
So I’m not terribly surprised overall. I know I am still moving forward, I am still counting my points and calories, and I plan on going back to that Kettlebell class, even though I think that’s borderline suicidal.
Speaking of Kettlebells, did you know they were invented by Satan? And he sent his minions to earth to teach the classes. Ok, ok.. I know that’s not true, but it could be! Certainly feels like it.
No, I’m not bitter or anything.
I’m really not. I love the feeling of sore muscles, I just don’t appreciate walking around like a pirate on two peg-legs.
“Arrr, matey. Bring me my Kettlebell ya’ scallywag!”
The class itself was fun, challenging, and embarrassing. Gotta love watching my chubby, uncoordinated self behind the stick-thin instructor in the floor to ceiling mirrors. Oh yes, that was just the bonus. I was out of it at first, having only attended 1 group workout class in my entire life. Hello, how do you think I got to be 240+ pounds? I eventually got into the groove and followed along as best I could. Minor tip though, if you’re planning on attending a fitness class.. BRING WATER.
Where was my water? Sitting at home on the table by the door, thank you very much.
So the class is going on and the doors are closed, and there maybe 6 people in this giant room. I felt like if I snuck out the door to get a drink at the fountain, everyone would stare at me and think I was quitting! I know that’s stupid, but it’s amazing the things my self-conscious brain cooks up. So I waited it out.
One water break. “This isn’t too bad. I can get through 35 more minutes.”
Two water breaks. “Ok, I’m getting a little thirsty, is there a drinking fountain out there?”
Three water breaks. “OMG I’m dying! My legs feel like they are going to go out from under me! MUST. GET. WATER.”
At this point I had to put the kettlebell down and march in place or try to half-ass follow the moves they were doing, but I was completely spent. By the time she called the last water break before we wound things down, I was so desperate for hydration I booked it to the door, naysayers be damned. I pushed on one of the double doors and it didn’t budge.
And for a second, though I am ashamed to admit it, I actually had the thought fleet through my head, “OH MY GOD SHE LOCKED US IN!”.
Then I tried the other door, you know – the one that was unlocked. Looking around frantically for a water fountain before hitting paydirt. I gulped down water like nobodies business. It was the best fucking water I have ever drunk in my entire life. So after consuming mass quantities of H2O, I slinked back into the room (using the correct door might I add). We finished the workout on a good note, doing an arm exercise on the floor I was actually able to do. I was so relieved to be done. I shambled home, proud of what I was actually able to do, and vowing to keep going back so that eventually I don’t make a fool of myself. It still wasn’t as bad as the time I set off the emergency exit alarm at my previous gym. Who knows? Maybe next time I’ll remember my damn water bottle.
Saturday I woke up and I could barely move. But it’s that sort of secret triumph, like “I may be walking around like a pirate, but I got off my ass and exercised!” I decided to treat myself to a homemade dinner, and ended up making my favorite dish of all time. Anythingwithbuffalosauceinityummmmm.I basically made baked potato wedges, saucy buffalo chicken based off of that uber delicious Buffalo Chicken Dip recipe that’s going around right now, and green beans. I would have made something more delicious than green beans from a can, but I didn’t have any fresh veggies and I needed something green. Viola. Green beans. I’ll share my recipes with you, if you like buffalo chicken, you’re in for a treat!
Saucy Buffalo Chicken Dip Style Chicken Deliciousness
Coat a pan with cooking spray and cook chicken until almost completely done. Start at a med-high heat to brown it nicely on the outside. Season it to your taste. I use a little bit of garlic pepper, dill and a buffalo seasoning.
This would be delicious naked, as it is!
While your chicken is a-cookin’ whip up some sauce by mixing the following ingredients in a small bowl:
1/4 cup fat free ranch dressing
1/4 cup buffalo sauce (use less if you like less heat)
2 Tbsp light cream cheese
Stir it up well, breaking apart the cream cheese as well as you can. It’s ok if there are still some small globs of cream cheese in the mix, they will melt once you add the sauce to the chicken.
The secret ingredient in this recipe is good old full-fat butta’. You only use a small amount though, and just for flavor towards the end of the cooking, so don’t worry!
Yeah folks, it's real. Bringing out the big guns.
Once your chicken is pretty much cooked through, lower the heat to low and add 1 teaspoon of butter to the pan. Let it melt and swirl the chicken in the butter, making sure all the chicken gets coated.
Once most of the heat in the pan is dissipated, and the chicken is looking pretty good it it’s butter bath, stir in the sauce. Let it simmer for about 5-10 minutes on low heat, until the chicken picks up the sauce and coats it nicely, and all the cream cheese blobs melt. The sauce will thicken a little bit, but it’s pretty thick to start. It’s done when the chicken is cooked through, the sauce is nice and thick, and there are no more obvious cream cheese blobs in the sauce.
Saucy and spicy. Just like I like it!
Baked Potato Wedges
There’s a local pizza place where I live called Kraus’ Pizza. Kraus’ makes the BEST pizza, chicken and jo-jo’s in Ohio, if not the world. My family grew up on Kraus’ food, which probably explains why we are all heavy. One of my favorite foods on the planet are jo-jo’s. If you don’t know what a jo-jo is, it’s a giant potato, wedged, lightly breaded and fried in a pressure cooker until it is crunchy and delicious. They are also a food I miss since starting this journey. So I came up with a substitute. Now, my potato wedges are far from those greasy, crunchy, delicious jo-jo’s. But, they still do the job. Frankly, when it comes to potatoes, I find any potato prepared any number of ways is delicious. They are my favorite food.
So let’s get started shall we?
First off, heat up your oven to about 450 degrees.
Then take 2 medium potatoes, and cut them into wedges. Rinse them off first!
Plop em’ into a ziplock bag and pour in 2 tsp of olive oil. Add seasonings to your taste. I added garlic pepper, lots of dill, and salt & pepper.
Seal the bag and give it a good shake. Dancing around like a lunatic while you shake the “tater bag” is mandatory.
Get them nice and coated in the oil and spices and the dump them onto a baking sheet sprayed with cooking spray.
Soon to be delicious!
Baked at 450 degrees for about 40-50 minutes, the potatoes come out crispy on the outside, soft and fluffy on the inside and so, so damn good. You can adjust the time you bake them depending on if you want them more crispy or not. If you put them skins down just make sure you stir them around on the pan about half-way through. If you put them on their sides, then flip them hlaf-way through so both sides get nice and crispy.
Crispy on the outside, soft on the inside. Perfect potatoes!
So then you put it all together and nosh in heaven. I don’t put anything on my taters except a drizzle of low-cal buttery stuff, no sense in ruining these little darlings with ketchup! I apologize if the pics weren’t great, I had to take them with my phone, as opposed to my nice pro camera, since it won’t work without a memory card, and I left it at work over the weekend – oops! I have given an estimate of the points values below if anyone is following Weight Watchers. This is just an estimate for what I cooked, if you try the recipes, make sure you plug in your ingredients and double check the points for yourself!
Baked Potato Wedges
Serving: 1 whole potato
PointsPlus Value: 5
Saucy Buffalo Chicken
Serving: 2-3 tenderloins or 4-6 oz (I like larger portions of protein such as chicken)
PointsPlus Value: 3 PP per 2oz, or per tenderloin.