Guess who got up and did 30 minutes of Jillian’s Body Sculpt for the second day in a row?!  Yep, that would be me!  It’s funny because I love sleep.  And I can sleep a lot.  And since we didn’t get home from the movie theater until almost 9:30 last night, and I had to watch Biggest Loser, and we thought it would be a good idea to stay up a bit longer and watch Chopped, I didn’t go to bed until midnight last night!  But I happened to wake up at 6:50 am, my alarm was set for 7, so I just turned it off and got up.  So not like me! 

As I was waiting for the DVD to start, I started to think about what I could put together for lunch and I remembered I had a spaghetti squash in the pantry.  I quick put that in the microwave while I started the DVD.  By the time I was done working out, while still pretty warm, I was able to scoop out the seeds.  I decided to make a veggie lasagna for lunch!

But I have to start at breakfast!  Yep!  I give you another installment of steak sammie!  I kinda feel like Kath who eats oatmeal all the time!  I literally could eat this for breakfast every day and not get sick of it!  But, it was the last of my steak, so onto some other cheese breakfast tomorrow! 😀  Today’s sammie included 1.5 ounces of whole wheat Italian bread, 1/2 cup egg whites, spinach and red pepper with 1 ounce of 50% reduced fat Cabot cheddar cheese – YUM!  I had a small fuji apple on the side.

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Biz’s Veggie Lasagna

  • 3 whole wheat lasagna noodles (uncooked)
  • 1 cup homemade marinara sauce
  • 2 cups fresh baby spinach
  • 1/2 red pepper diced
  • 1 cup fat free cottage cheese
  • 6 ounces cooked spaghetti squash
  • 1 ounce fine mozzarella cheese
  • 1 ounce shredded parmesan cheese

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I always start with sauce on the bottom, one lasagna noodle, spaghetti squash, then red pepper.  Then load on the spinach!

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Then I add 1/2 of the cottage cheese and sprinkle Italian seasoning and crushed red pepper (my second most used staple after Tabasco!)

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I did two layers of filling, but three sheets of noodles – one on the bottom, one in the middle, then finish with one on top.  Add sauce to the top noodle and then sprinkle with the mozzarella and parmesan cheese. 

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Now at this point, it’s 7:45 in the morning and I need to leave my house by 8:30 to get to my job by 8:45.  So into the oven this went for 35 minutes at 375 degrees while I showered and put breakfast together.

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The smell of this in my car on the way to work was heaven!  Best part though?  This is TWO SERVINGS!  Each serving has:

  • 323 calories
  • 7 fat
  • 42 protein
  • 24.4 carbs
  • 4.4 fiber

My plate:

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And it’s so funny because until about a year ago, I never even tried spaghetti squash and now I love it.  Thanks Roni for introducing me to your squash recipes!

Since I had 1/2 of a spaghetti squash leftover, I decided to make Chicken Parmesan.  So quick and easy – 25 minutes from beginning to end.  I don’t have an exact recipe for this.  I just pound my chicken really thin, dunk it in seasoned egg whites, then dip them in seasoned whole wheat bread crumbs.  But I use the “three oil” method.  I use 1 tablespoon vegetable oil, 1 tablespoon of butter – let that melt and get hot, then spray the pan with Pam – it gets a perfect crust every time!

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My plate: 3.25 ounces chicken, 5 ounces spaghetti squash, 1/2 cup marinara sauce, 1 ounce cooked linguine, 1 tsp. oil, 1 tablespoon shredded parm, whole wheat bread, 1 pat of butter.  The spaghetti squash kind of watered down the sauce, but it was so good! 

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Stats for the Day

  • 1254 calories
  • 30.4 fat
  • 122.7 protein
  • 132.6 carbs
  • 17.3 fiber
  • 21% of calories from fat
  • 30 minute Jillian 30 minute body sculpt
  • 45 minute walk at lunch

So are you ready for Wednesday Weigh-In??  I only took one picture, because its hard to be still and take a picture and in my camera it looked clear – but you can see the number!  And I still need a pedicure, so socks were donned this morning! 😀

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For Week Five of the Challenge I am down 7 pounds!  Slow and steady wins the race, so I’ll take it!  I mentioned it in an earlier post, but while I am eating the same amount of calories – between 1250 and 1500 – my percentage of weight from fat is usually between 28-32% which I think made all the difference.  There were some days when I ate 1400 calories, but 75% of the calories were from fat! 🙁

I want to give a big thank you to The Food Addicts – I recently won a giveaway they had and while I’ve thumbed through this 5 times already, I forgot to make mention of it on the blog – thanks!  I think jambalaya may be on my lunch menu next week!  It’s too spicy for Tony and Hannah!

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And my friend Shelley is having a great giveaway – go check it out – you have until Sunday to enter – not gonna tell you what it is, you’ll have to find out for yourself! 😀

I’ve also found a new food blog that I keep going back to – In Praise of Leftovers.  I love the writing style, the recipes and it doesn’t hurt that the photographs are amazing! 

But my big news is that my October 1 First Day of the Month Giveaway is coming to you with the help of Cabot Cheese!  (Thanks Regan!) They found me after I have talked about my love of their cheese, and are going to offer a $60 Cheese Gift Basket for me to give away to one of my readers.  But there is a small catch – you have to submit a recipe to me using Cabot Cheese in order to win!  Details will be in tomorrow nights post!  Mmmm Cheese!  If you haven’t noticed I am not sure there is a day that goes by without me eating cheese! 😀

Alright, if anyone has made it down this far – goodnight and see you tomorrow! 😀