One of the downsides to starting to work with a brand new company is that not all the details have been ironed out yet. We have yet to figure out the vacation/sick time for the support staff, but more importantly, we have no insurance. The day I left the old job they canceled my insurance that very day, even though I had paid my portion of the premium until the end of April.
My plan was to get both Tony and my prescriptions filled for a full month in April so we wouldn’t have to worry about the transition. Well, that didn’t work out. Between the two of us, we typically spend about $4,000 out of pocket for our yearly prescriptions – and that’s WITH insurance. Guess how much 5 insulin pens costs without insurance? $280. I don’t even want to know how much the rest of our meds would cost.
Oh, but wait, we have COBRA! Um, guess how much that is? For our small family of three, the premium would be $1,980 a month. Crazy isn’t it? My boss hopefully will have an idea by Wednesday of this week when the new insurance gets up and running. I’ve never not had insurance before – what’s the longest you’ve ever gone without having insurance?
Yesterday I had an egg beater/american cheese/ham burrito – I love these 2 point lavash wraps. 😀
The weather was kind of iffy, but when I talked to Tony he said “bring an umbrella just in case” on my walk. I thought I had one in the truck, but I didn’t. I figured – I’ll just get wet! Sure enough at my 25 minute turn around point, the heavens opened and it just downpoured – but you know what? I ran in the rain! I loved it. My usual 50 minute walk turned into a 40 minute walk/run. My hair was soaked, but since its so short now, I just towel dried it and 45 minutes later, it was all dry.
Lunch was a plate that Hannah would love – she loves tiny bits of different things. My plate: 4 ounces shrimp, 1.5 ounces fresh mozzarella, 2 tablespoons spicy hummus, carrots and sesame crackers. With another apple and two clementines on the side – lunch comes in at 11 points.
I also did bone in chicken breasts, because they were on sale for $1.29 a pound – my package of 4 breasts was $4.02!
In the June 2011 FoodNetwork magazine, they had a recipe for Carolina-Style Barbecue Chicken. Since I am the only one who likes a mustard based bbq sauce, I halved the recipe – you use about 2-3 tablespoons per serving – 2 PointsPlus each.
Carolina-Style Barbecue Sauce
- 1/4 cup yellow mustard
- 1/8 cup apple cider vinegar
- 1/8 cup brown sugar (I used splenda brown sugar)
- 2 teaspoons mustard powder1 teaspoon hot sauce (I used Frank’s)
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon of melted butter
Mix well. You can either marinate your chicken in this mixture, or just use as a bbq sauce while grilling – I just used it as a bbq sauce. Don’t let the tanginess of this stop you from trying it – once it starts to grill, the brown sugar kind of carmelizes and its a whole other flavor once grilled – so good!
I made rosemary potatoes in a small cast iron skillet on the side.
Stats for Monday:
- 40 minute walk/run in the rain
- 36 Points (including wine)
- 33 flex points remain for the week
- 4 activity points earned
I am just about to take some apple muffins out of the oven – if they turn out, I’ll post the recipe tomorrow. Happy Tuesday!