Losing the Baby Weight... Finally!

Well, I've decided since my little boy is 10 and a half months old it might be time to get serious about losing the baby weight I put on while I was pregnant with him.  I've decided to follow my weight watchers plan that I did a few years ago, it helped me to get to 107 lbs so it should help me get to my new goal of 120.

I was ok with myself at 107 but I felt a little too skinny so I've upped my weight by 13 pounds and think that I will still be able to get into my old clothes but still look good and not be all bones.  So I've started fresh this week and hope to have the weight off by mid November.  My orginal goal was to have it off by Riley's birthday but I've started too late so I don't think that 25 pounds in 7 weeks is acheivable. 

Anyways, this is one of my favourite recipies from this week on weight watchers that I made for dinner last night.  It was really good, although Riley doesn't like spinach so he had some chicken pot pie left over from the night before (that was a weight watchers recipie too!).

Gooey Chicken Cheese Jumbo Shells

12 jumbo shells, uncooked

1 1/2 cup canned tomato sauce (or your favourite low fat pasta sauce)

2 medium egg white, lightly beaten

1 3/4 cup part-skim ricotta cheese

4oz chicken breast, cooked and chopped

3/4 cup chopped frozen spinach, thawed and drained

1 tsp garlic powder

1 Tbsp ground oregano ( I used fresh)

3/4 cup part-skim mozzarella cheese, shredded

1 1/2 Tbsp grated Paremsan cheese

 

Preheat oven to 350 Celcius

Cook jumbo shells according to package directions.  Drain and set aside.  Coat a 9x13 inch pan with cooking spray.  Spread 1/2 cup of sauce evenly over bottom of pan and set aside. 

For the filling, in a large bowl, stir together egg whites, ricotta, chicken, spinach, and garlic powder.  Stir in 1/4 cup each of mozzarella cheese and parmesan.

To assemble, spoon cheese mixture into the shells and place filled shells in a single layer in baking dish.  Spread remaining sauce on top.  Sprinkle remaining sauce on top.  Sprinkle with remaining cheeses and bake for about 30 mins or until bubbly.

3 Shells per serving.  9 points per serving.

Stories: 

Add new comment