I'm back!!!!

Wow it's been a busy week!  I haven't even posted!
But I do have lots of stuff to post!
We'll work backwards to help  my memory this morning at 6:20am!
Yesterday I weighed in at 165.0.  One pound heavier than last week!  But i don't feel too bad.  Although I weighed myself 3 times to validate last week, that 164.0 seemed fake.  First it was 164.6 and when I got back on it was 164.0 and I was exstatic (sp?)!  Later I weighed it was 164.7, but of course as the day goes on you'll fluctuate!  then all week is was 166, 165, 166, 165.  Yesterday when I weighed at 165.0, I really believed it and was happy with it!  Today, of course, 164.4.  Stupid scale!
Food - I've not tried too much new this week.  I resorted back to an oldie from this fall, before I started this blog, though, so it IS new here!  ha ha ha

Lemon Chicken

 I served it with brown rice, cauliflower and broccolli.  Everyone loved it!

2 tsp garlic powder
2 tsp lemon pepper seasoning blend
1/2 tsp seasoned salt
4 small boneless skinless chicken breasts, trimmed of visible fat
I Can't Believe It's Not Butter! spray
1 cup lemon joice
4 slices lemon

Preheat the over to 400 degrees.  Lightly mist an 8"x8" glass or nonstick baking dish with olive oil spray.
In a small bowl combine garlic powder, lemon pepper, and seasoned salt.  Mix to blend.  Place the chicken on a large platte or platter.  Rub the seasoning mixture evenly over the chicken.  Cover with plastic wrap.  Refrigerate for 15 minutes for the seasonings to flavor the chicken.
Place a large nonstick skillet(don't Pam it yet) over high heat until it is hot enough for a spritz of water to sizzle on.  Remove the pan from the heat to mist lightly with olive oil spray.  Place the pan back on the heat and place chicken in the pan.  Cook for 2-3 minutes per side or until browned.  Place the chicken, smooth sides up and not overlapping, in the prepared baking dish.  Spray each breast with 2 spritzes of I Can't Believe It's Not Butter! spray.  Pour the lemon joice over the chicken.  Top each breast with a lemon slice.
Bake for 21-24 minutes, or until no longer pink and the juices run clear.  Remove from the oven.  Baste with the pan jucies.  Let stand for 5 minutes before serving.    I served ours with Asian stir fry veggies
147 calories, 27g protein, 7g carbs, 1 g fat, 66mg cholesterol, less than 1 g fiber, 353 mg sodium
I had a good smoothie for dinner the other night, too!  1/2 baggie Walmart mixed berries, several ice cubes, 1 Sweet and Low, 1 cup 1% milk and BLEND TIL SMOOTH.  So simple, but tastes so good and is FULL of antioxidants!!!  I don't have a photo for you of that one.

I've been walking 4-5 miles every day with my friend Phyllis.  We realized although we are both fast walkers our pace could be much faster.  Military fast, as she says.  So we've stepped it up!  And boy can you tell a difference.  but it feels good!  We're walking again this morning!

For my Happiness - my daughter makes her First Communion tonight.  I'm so proud of her.  She's growing and she's smart and she's beautiful inside and out.  My heart is happy to see her growing up and staying the good girl she always has been.  So we're all really excited for tonight.