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  1. I'm definitely in..I NEED this challenge! SW 188.6 Summer Goal -20 lbs 6/9 185.6 (-3) 6/16 6/23 6/30 7/7 7/14 7/21 7/28 8/4 8/11 8/18 8/25 168.6??
  2. Thanks for the tip on this recipe as I hadn't tried it yet! I did buy the ingredients to make it sometime this week and I think I will use two cans of tomatoes also to add more liquid!
  3. The changes you made sound really yummy so I am thinking I will have to experiment some too! I liked them the old way but can imagine how good they will b by adding some of the ingredients you mentioned. Thanks for the ideas. Can't wait to try them the new way now.
  4. Your welcome. Hope you enjoy it!
  5. Gaucho Casserole Serves 8 (about 1 cup) 1 pound lean ground beef 1 medium onion, chopped 1 small green pepper, chopped 1 (16 oz) can kidney beans, rinsed and drained 1 (14.5 oz) can diced tomatoes, undrained 1 (8 oz) can tomato sauce 1/4 cup water 1 envelope reduced-sodium taco seasoning 1 tsp. chili powder 1 1/3 cups uncooked instant brown rice 1 cup shredded reduced-fat mexican cheese blend 1. Preheat oven to 350 degrees. 2. In a large skillet brown beef, onions and green peppers; drain. Return to skillet, stir in remaining ingredients except for cheese and mix thoroughly. 3. Transfer to a 13x9 inch casserole dish and bake for 30 minutes. 4. Sprinkle cheese over top of casserole and bake until cheese is completely melted. Per each serving: 304 calories, 9 gm fat, 31 mg cholesterol, 670 mg sodium, 49 gm carbohydrate, 7 gm fiber, 22 gm protein
  6. Sounds like an interesting combination for sure! I love both sweet potatoes and apples so I will have to try it. Printed out the recipe and will get the ingredients next time I shop and will let you know how it turns out. Thanks for posting.
  7. I have been meaning to post a review on this recipe because I have fixed it more times than I can count but I keep forgetting. This recipe has become a family favorite in our home. It is absolutely yummy. Even my daughter that does not care for cabbage loves this dish. Many thanks to the one that shared this great recipe with us!
  8. They are very delicious!! Hubby loves them. They are good heated for a few seconds in the microwave with a cup of cold milk. Yummy! I do only buy them on a rare occasion though because they are very much a trigger food for me.
  9. Wow, I really hate to see that this thread is just setting here stagnating like this. Granola, how have you been?? Please check in and let us know how you are doing. Did you get the flu? It is really rough stuff this year. I actually had to stop jogging for now. I am having some female problems right now and the jogging was really aggravating it. I held in there for as long as I could and really hate that I had to stop and was hoping that the problems would just go away but that wasn't the case. So for now I will just continue my brisk walking workouts and hope someday I can pick up on the jogging again!
  10. I gave it my best shot! I didn't complete W6D3 yesterday. I got 17 minutes into my run and that was all I had. I am a little disappointed but I am just going to repeat W6 over again starting tomorrow. I don't feel like I am ready to go onto W7 since I could not finish up W6.
  11. I am not up for my run today but will get it in tomorrow hopefully. Hubby and I went on a 12 mile walk today and my feet are not going to cooperate and run right now! Will post tomorrow after I get W6D3 completed! How are you Granola? Hope that nasty summer cold is almost better! Hey XSoldier, how is it going for you?
  12. I did W6D2 today and I don't know why it was so rough, but it was. I totally did not want to finish it at all but I made myself. I was 6 min. in to my last 10 min. run and had to stop and walk for 1 min. but then I picked up and finished it. For some reason I just wasn't feeling it today! But, forward and onward to D3 on Saturday! Hey Granola! Sorry you have been sick. Those summer colds are the absolute worse! Hope you are feeling much better! Thanks for posting the poem. Very nice! How are things going for you XSoldier? You guys know we are going to have to work something out so we can still chat with each other when we are all finished with this C25K? I am going to miss you guys! It is amazing that you can really meet such good people on the internet! Hope you all have a great evening!!
  13. Not sure if anybody cares, but I actually tried this recipe tonight for dinner and I really didn't care much for the cheesy taste and only one can of the soup made it really dry. On a positive note, the crescent rolls made a wonderful crust! Next time I will leave out the velveeta and add another can of cream of chicken or cream of celery!
  14. I finished W6D1 today and I done ok with it. I think it was a little hard because I hadn't run since Saturday! Seems like the first day is always the roughest. XSoldier- You are doing great! You will be ready for your race next Monday and will do just fine. I know what you mean about lacking motivation. I have been the same way. I was in a slump for about 2 weeks and just got myself back to journaling and working the program again. Hubby is out of town this week and I know this sounds horrible, but I think that is what it took for me to get back on track!! When he is home he likes to run around alot and he likes to eat out alot. Kind of makes it hard to be good sometimes. I did put my foot down over the weekend and told him I was not eating out and it was ok if he wanted to but he would be doing it alone. He decided to eat at home with me, LoL. I need to get a grip because I can't go off track every couple of weeks like this!! Hey Granola! We haven't heard a peep out of you in awhile. How are you doing? Hope things are ok for you!
  15. This recipe came out of the Kraft Food and Family magazine. I substituted all low fat ingredients for the high fat ingredients and ran it thru the WW recipe builder and it came out to be 6 points per serving. Cheesy Chicken Pot Pie Makes 8 servings 3 cups chopped cooked chicken 1 pkg. (16 oz) frozen vegetable blend 1/2 lb. (8 oz) Velveeta cheese, cut into cubes 1 can (10 3/4 oz) 98% FF cream of chicken soup 1 can (8 oz) refrigerated reduced-fat crescent dinner rolls Heat oven to 375. Combine first 4 ingredients in a 13x9 inch baking dish. Unroll dough; place over chicken mixture. Bake 20 to 25 minutes or until crust is golden brown.
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