Saturday, February 12, 2011

My Nutrisystem Journey Week 2 Weigh In



This week has been a challenging one, between a lot of appointments, vehicle trouble, and being sick, this week never seemed to end. However, we are now at Saturday and I am so glad to report it is going to be a very relaxing weekend! Bring it on!


As I finished my second week with Nutrisystem, I am very happy with the continued success that I have had. This week was not near as successful as my first week but I am blaming it on being sick. I just did not have the energy to workout at all. I stuck to the Nutrisystem meal plans very well though, so for that I am happy. I love that even when under the weather it is very easy to eat the foods and stick to it! A huge plus for me for sure!


I have really enjoy most of the foods I have been eating and how easy it is to take simple fruits and vegetables and add to them so make yummy tasting, yet healthy snacks and meal additions. The Nutrisystem website has a Recipe Center with many wonderful recipes, and today I thought I would share a couple with you. Again, these are not my recipes, but property of Nutrisystem. I have used both and LOVE them.


Citrus-Glazed Carrots (worth 1 fruit and 1 vegetable on the Nutrisystem plan)



CHEF NOTESfrom our Nutrisystem Kitchen 
This colorful dish is really easy to make, although it does take a little while to prepare. The combination of lemon and oranges bring out the natural sweetness of the carrots, and the fresh rosemary adds a gourmet touch. You can pair the carrots with any of the Nutrisystem® dinner entrees, and as a bonus: this is a vegetable the kids are going to love!

Ingredients

2 cups orange juice, fresh-squeezed preferred
2 tbsp. lemon juice, fresh-squeezed
4 cups Colorful Harvest Rainbow Crunch Carrots™ or any variety of baby carrots
3 tbsp. fresh rosemary, whole needle

Directions

1. Pour orange juice and lemon juice into a small, non-metallic bowl.

2. Bring juice to boil over medium heat.

3. Lower heat to a summer, and reduce juice by half to two-third, or until a thick syrup forms, approximately 20 minutes. (Wisk frequently and check mix often, so juice doesn’t evaporate from the pan or burn.

4.Place the carrots in a microwave-safe bowl, add 3 tbsp. water, and cover with plastic wrap.

5. Cook carrots in the microwave for 4 to 5 minutes.

6. Drain the carrots and pat them dry.

7. Transfer the carrots to a small skillet.

8. Drizzle them with the citrus syrup, then simmer them gently over medium low heat, tossing carrots frequently in the syrup to coat.

9. Cook until the carrots are fork tender, or until desired texture is reached.

10. Remove from the heat and stir in rosemary.

11. Cover and allow carrots to stand in the syrup for 10 to 12 minutes. Serve hot.

(Yields 4 servings)
Chicken Tortilla Soup:
CHEF NOTESfrom our Nutrisystem Kitchen (Counts as: 1/2 Dairy + 1 Dinner(s) + 1 Extra(s) + 1/2 Fat(s) + 1 Vegetable(s)
This dinner entrée is really wonderful when prepared according to the package directions, but the flavor can be enhanced by adding a few simple ingredients and following the recipe directions below. Once you’ve tried the new recipe, you can try additional spices, like Mexican oregano, a pinch of ground cumin or fresh basil, or you can substitute a tablespoon of fresh avocado for the shredded cheese.

Ingredients

Nutrisystem® Chicken Tortilla Soup dinner entrée
1/4 cup low sodium chicken broth
Pan Spray, non stick
1/2 tsp Extra virgin olive oil
2 cloves garlic, minced
1/2 -3/4 cup onion, minced
1/2 cup red bell pepper, minced
1 tbsp. Lime juice
1/2 oz. Low-fat cheese, shredded
3 tbsp. Cilantro, leaves only, optional

Directions

1. Open Nutrisystem® Chicken Tortilla Soup, and pour contents into small microwave-safe bowl. 

2. Add chicken broth to soup. Stir. Set aside. 

3. Spray small fry pan with pan spray. Pour olive oil into skillet. 

4. Add garlic, onion, and pepper to fry pan. 

5. Sauté over medium-high heat 5 to 6 minutes or until vegetables soften and begin to caramelize. 

6. Add vegetables to soup. 

7. Add lime juice to soup. 

8. Cover bowl with plastic wrap. 

9. Heat on high in microwave for 1 ½ to 2 minutes, or until hot.

10. Remove plastic wrap and stir. 

11. Add a portion of the cilantro to soup if using and blend well.

12. Pour soup into serving bowl and garnish with shredded cheese and remaining cilantro, if desired. 

Yield: 1 Serving
Now for this weeks results:
Starting Weight on January 28, 2011: 174.5lb (too much!)
Last Week's Weight: 169.3lb (its coming down!)
Current Weight: 168.7lb (slow week!)
Total weight loss this week: 0.6lb (next week will be better!)
Total Weight loss to Date: 5.8lb (not bad for two weeks!)
Stay tuned for the week three update next Saturday, February 19, 2011!

****In return for participating in the Nutrisystem Canada's Blogger Program, I am being provided with free food. In return, I will be blogging about my experience in an honest manner. I have not been compensated in any other manner****

Twitter Hashtag - #NSCANADA







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