Anyone else have this problem?

I know I need to go to Curves today, but I have put it off so long that now I don't feel like going. I realized I have to up my activity, so I have added walking and I chose Tues and Thurs for walking. I walked 2 miles today, but I still want to get 4 days of Curves in this week. I find myself bargaining with myself. I waste more time doing that then actually getting the exercise in. I have been doing realy great with recoding what I eat at caloriecount.about.com

If you haven't checked that out yet you should. Ok I am really going to make myself go to Curves.

Heart healthy recipe

Chicken Pot Pie

Recipe courtesy David Hagedorn
Serves 8

Ingredients for the chicken
2 tablespoons olive oil
6 cloves crushed garlic
1 tablespoon picked thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 bay leaf
1 teaspoon turmeric
2 teaspoons salt-free all-purpose seasoning
1 teaspoon ground black pepper
½ teaspoon salt
2 cups frozen pearl onions, thawed
1 cup carrots, peeled and cut into 1-inch cubes
1 cup celery, cut into 1-inch pieces
1 cup shiitake mushrooms, sliced ½-inch thick
1 cup crimini or button mushrooms, quartered
4 tablespoons flour
¼ cup Pernod (optional)
3 cups low-sodium chicken stock
1 pound skinless, boneless chicken breast, cut into 2” cubes
1 cup frozen sweet peas, thawed
½ cup chopped parsley

Ingredients for the crust
1 and 1/3 cups flour
½ teaspoon salt (optional)
½ cup trans fat free margarine spread
3 tablespoons ice water

Directions
Prepare the chicken. In a large sauté pan over medium-high heat, heat the olive oil until hot. Stir in the garlic, thyme, oregano, tarragon, bay leaf, turmeric, salt-free all-purpose seasoning, pepper, salt and sauté for one minute. Add the onions, carrots, celery, and mushrooms and sauté for two minutes. Stir in the flour and coat the vegetables well. Add the Pernod, if using, and chicken stock and stir to blend well. Allow the mixture to come to a simmer. Stir in the chicken and simmer for five minutes. Stir in the peas and parsley. Remove from heat and pour the mixture into a 3-quart oval casserole. Cover loosely with foil and set aside.

Preheat the oven to 375°F. Line a rimmed baking sheet with foil and set aside. To make the crust, placed the flour (and salt, if using) in a medium-sized bowl and add the margarine spread, cut into in one-inch pieces. Cut the margarine spread into the flour with a fork or pastry cutter (this can all be done in a food processor) until crumbly. Avoid over-working the dough. Add the ice water and mix (pulse in a food processor) until the dough just comes together. Roll the dough between two pieces of film wrap until it matches the size of the casserole. (Hold the dish above the dough to check for correct size.) Peel off the top layer of wrap and bring the casserole next to the dough. Lift the dough by the bottom wrap and use it to help invert the crust onto the casserole. Trim the outside edges of the crust and gently press the dough so that it fits perfectly around the inside perimeter of the casserole dough. Cut eight, evenly spaced 1-inch vents in the dough as demarcations of portions and to release steam while baking. Place the casserole on the foil-lined baking sheet and bake until the crust is golden brown and the juices are bubbling, about 45 minutes. Let the casserole rest for ten minutes before serving. Serve the pie in a soup plate over a small mound of Olive Oil Mashed Potatoes.

Note: This filling for the pie can be made a day or so in advance. Feel free to put an egg wash (one egg whisked with a tablespoon of water) on the finished pastry before baking if you prefer a sheen on your crust.

This version of pot-pie is loaded with vegetables, gets rid of the cream or milk usually called for in other recipes, and the crust is trans-fat-free.


Nutrition Analysis (per serving)

Calories
295

Total Fat 9.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 5.0 g

Cholesterol 33 mg

Sodium 493 mg

Carbohydrates 33 g

Sugar 4 g

Fiber 3 g

Protein 19 g


Dietary Exchanges: 2 lean meat, 1 1/2 starch, 2 vegetable, 1/2 fat

This recipe is brought to you by the American Heart Association’s Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere

Denise Austin says: Get off the YO Yo

If you've lost weight before, only to have it return, you're not alone! But that doesn't mean you can't do it — don't give up yet! Maybe you just need to try a different way! Here's what other Fit Forever! members have to say about getting off the weight yo-yo for good:
This time I'm not thinking of it as a diet that will "end" once I reach my goal, but as a change I'm making for life!
I'm not going to let slipups become an excuse to abandon my whole exercise plan. I'll just get right back on the horse and keep going!
I'm working out every day this time, instead of just trying to starve myself.
Don't look back. The past is not the future! This time can be different!
I'm following the plan, but no longer making food and mealtime the focus of my life. I weigh in once a week, keep a journal, and take it one day at a time.
Posting on the Discussion Boards really helps me stay motivated! Together, we can do it!
I'm not going to let how far I have to go discourage me or become an excuse to quit. I'm sticking with it as long as it takes!
I remind myself that every day I'm one day closer to becoming a better, healthier self!

Calorie count plus!

I highly recommend this site for tracking your calories I used it today for the first time and notice I am eating things with way too much salt. no wonder I am having a hard time losing. it was a real eye opener. I thought it was very user friendly hope you check it out. http://caloriecount.about.com/

Denise Austin says you can have sexy arms by Spring!

Warm weather and sleeveless tops are just around the corner! So here's an oldie-but-goodie exercise that will give you sleek, sexy, arms — bicep curls!
Here's how: Sit on the floor with your feet crossed in front of you. With an underhand grip, hold a weight in each hand to your sides with your arms extended. Exhale slowly as you raise your arms toward you, bending at the elbows. Feel the movement in your biceps — the muscles Popeye is famous for! Hold the position momentarily before returning to the starting position, inhaling. Repeat two sets of eight to 12 repetitions each, resting for 15 seconds between sets.

Keep in mind that to get results from this and other weight-bearing exercises, you need a weight that challenges your muscles enough that they have to grow to keep up. Need help finding the right load? Start with weights you can lift without difficulty (perhaps 1- or 2-pounds). If you can easily complete the two sets and still keep going, move up one weight size. When you find a weight that leaves you feeling that two sets is all you can possibly do — but isn't so heavy that you can't complete both sets — you've found your match! When that weight becomes easy-breezy, move up again!

Warning: Comfort Food Recipe

Smashed Potato Soup
. Prep: 25 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
3-1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1-1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4-1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions ((optional)
Directions 1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts Nutrition facts per serving:
Calories 243
Total Fat (g) 11
Saturated Fat (g) 6
Cholesterol (mg) 37
Sodium (mg) 644
Carbohydrate (g) 30
Fiber (g) 3
Protein (g) 8
*Percent Daily Values are base on a 2,000 calorie diet

Recipe to try

Fresh Veggie and Canadian Bacon Pizza with Homemade Crust
Recipe courtesy of Alton Brown

Serves 8; 2 slices per serving

Crust
4 cups all-purpose flour, plus 1/2 cup set aside
1 envelope instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups tepid water
1 tablespoon olive oil
Cornmeal for dusting the peel


Toppings
2 cups part-skim mozzarella or other reduced-fat cheese
2 medium tomatoes, sliced
2 ounces Canadian bacon, diced
2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli, asparagus, or onions, or a combination
4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano, or a combination


Directions
If using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the mixer on low, beat until the dough forms a ball, stopping the mixer and pushing down the dough with your hands as needed so it combines well. If the dough is sticky, add some of the remaining ½ cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.

If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining ½ cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.

For either method, set the dough aside to rest for 15 minutes.

To knead the dough with the mixer, beat on medium-low until smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.

To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.

Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85°F) until the dough doubles in size, about 1 hour.

Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.

If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator.

To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.

If available, set 1 or 2 pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500°F.

Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.

If you do not have a pizza stone, turn 2 sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only 1 sheet pan, assemble only 1 pizza at this point.)

Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.

Nutrition Analysis (per serving)

Calories 333
Total Fat 7.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 21 mg
Sodium 402 mg
Carbohydrates 51 g
Sugar 2 g
Fiber 2 g
Protein 15 g

Dietary Exchanges: 3 ½ starch, 1 lean meat
Last update Sept. 2007
This recipe is brought to you by the American Heart Association's Face The Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.