Bride-to-Be

It's scary to think that in a little over 17 months, I'm going to be walking down the aisle. In fact, I'm still shocked.

So, in order to be happy, healthy and sexy, I joined Weight Watchers.
I went tonight to the weigh-in and got some great news, because I worked out hard and watched what I ate, I lost 4.4 pounds this week. I am pretty excited to keep seeing the scale go down. It's even more exciting to keep track of my measurements online and see the line graph going down :) I need to remember this feeling when I am on the tredmill at the gym!!

While I don't work for Weight Watchers, I definitely advocate for their program. I can eat what I want, when I want and I never feel hungry. I am putting my own spin on the program by holding myself accountable for cooking more (and spending less) and working out. I want to continue working out a minimum of three days a week. One of my favorite snacks are sugar-free Jello and fruit because they are zero (yes, ZERO) WW points.

This weekend, I had some great success with cooking recipes. Even though B and I went out for pizza and ordered delivery, I was able to manage eating a few fresh-baked cookies and try some new recipes. One of which we created!

This is a great recipe for a party. I made them for a friend's birthday/tapas party. They were quite good!
Sweet & Sour Turkey Meatballs

Ingredients

Sauce

• 4 8-ounce cans tomato sauce
• 1 small onion, minced
• 1/2 red bell pepper, seeded and minced
• 1/2 green bell pepper, seeded and minced
• 1/4 cup packed brown sugar
• 1/4 cup lemon juice
• 1/4 cup minced fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning blend
• 1/2 teaspoon freshly ground pepper

Meatballs

• 1 medium-sized red potato, peeled
• 1 small onion, cut into large chunks
• 2 egg whites
• 1 teaspoon Italian seasoning blend
• 1 clove garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 1/2 pounds ground turkey

Preparation

1. To make sauce: Combine tomato sauce, onion, red and green bell pepper, sugar, lemon juice, parsley, garlic, Italian seasoning blend and pepper in a large saucepan. Simmer over medium-low heat for 30 minutes.
2. To make meatballs: Puree potato, onions, egg whites, Italian seasonings, garlic, salt and pepper in a food processor or blender until smooth. Transfer to a large bowl. Add turkey and mix thoroughly. Shape the mixture into 1-inch balls.
3. Add the meatballs to the sauce. Shake to coat meatballs with sauce. Partially cover and simmer on low heat without stirring for 30 minutes. Uncover and simmer until sauce thickens, about 30 minutes longer. Shake the pot several times during cooking to avoid sticking.

Cheesy Chicken& Broccoli Omelet
B & I made this recipe up this morning when we wanted to have a healthy, filling breakfast. It was a great add-on accompanying 1 chocolate-chip pancake, hash browns and coffee.

Ingredients
3 eggs
1/8 cup fat-free shredded cheddar cheese
1/8 cup fat-free milk
1 package single serve Green Giant broccoli in cheese sauce
1/2 skinless, boneless chicken breast
1tsp mexican seasoning
salt and pepper

Directions
1. Cut the chicken into small bite-size cubes
2. Rub Mexican seasoning, salt and pepper over chicken pieces until evenly coated
3. Coat a non-stick skillet in cooking spray and sautee the chicken over medium-high heat, about 7-9 minutes.
4. While cooking the chicken, put the broccoli tub in microwave according to directions
5. Combine cooked broccoli and chicken in a small bowl.
6. Crack eggs, add milk anda dd whisk until blended
7. Pour the eggs in a low-medium heated skillet, cook until the edges of the egg become opaque yellow
8. Pour the mixture and cheese in the center of the egg circle
9. Flip one half of the egg circle on to the other half and cook until the egg is not runny.
*10. Because this makes two servings, B and I cut the omelet in half and then flipped it over.