Friday's weigh-in-288.5

Starting weight: 303
Last weeks weight: 290.5
Current weight: 288
Pounds lost this week:2
Total pounds lost: 14.5
Pounds till goal weight: 138.5

Big changes this week. Dean graduated college on Monday (hurray!), his car took a shit Wednesday (uh...no hurray) and we dropped $614 bucks on our perpetually sick dog last night
(!#@#%relkjh#^%&%$$%%ffkjgsn$^$). The dog has always suffered from intestional issues, and if I were to tally up how much money we have spent on this dog in the past five years Dean and I would probably be homeowners. Thankfully we have a credit card just for the vet and pet insurance that covers him if he ever needs to have (another) surgery.

So I have confidence that next week I am going to show a big loss because I have found the trick to the carbs that work and the ones that don't. Remember how I was bitching about how eggs day in and day out were going to get boring? Well, Mission makes some whole wheat tortillas that have 10 net carbs (net because the whopping 21 grams of fiber eradicate the carbs) that I can now wrap my eggs in being as I have technically have graduated to a highly modified phase 2 of SBD. I did this on Wed, Thursday and Friday and dropped about a pound a day.

The only other carbs I have continued eating are fruit, carrots, corn and the tiniest amount of flour. I made baked chicken fingers the other night and the recipe called for them to be dredged in a mixture of Bisquick, parmesan and paprika. After eating three very lightly breaded chicken fingers I'd still dropped a pound by the next morning.

I also think my stomach may be doing the shrinking thing. Either that or the craving really are going away.Sometimes after dinner I will get a hankering for something sweet, and usually a Bryers lo-carb ice-cream bar does the trick. I also keep a lunch box packed with snacks in case I get the dreaded 3:00 pm sugar crash, which is happening less and less frequently.

I need to do some work now, but stay tuned for a later post on how life is about to force me to start exercising.

Salmon in Vegetable Cream Sauce Recipe-Mmmmm

For all you salmon lovers out there! Impress your friends and stuff, but don't spend much time in the kitchen (unless that's your thing).

Fish:

2 salmon steaks (you can get these flash frozen in packs of eight at King Soopers for about $10, totally reasonable)
Garlic salt
Black pepper
Basil
Teaspoon olive oil
Cooking spray

Spray a casserole dish with cooking spray. Place salmon in dish. Drizzle with oil. Sprinkle with salt, pepper and dried basil. If desired, you can do this step beforehand and let the fish marinate.
Turn oven to 450 and put fish in (the fish will cook while the oven preheats).

While the fish is cooking, assemble the following for the sauce:

1 teaspoon olive oil
1/4 cup minced sweet white onion
1 minced ripe tomato
1-2 handfuls raw spinach, torn into small pieces
1 tablespoon low-fat cream cheese
1/4 cup 1% milk
Garlic salt, black pepper, cayenne pepper to taste

Heat oil in small saucepan over med-high heat. Saute onion till transparent and slightly brown. Add tomato, saute till hot. Add spinach, saute till wilted. Add cream cheese, still gently till melted. Slowly add milk, gently stirring. When all is blended, bring to a boil, reduce heat and simmer. Add spices to taste (I like my sauce spicy).

Check the fish. When it is firm and flaky, remove from oven. Serve on a plate, spoon sauce over fish. Dean (my husband) likes this dish served over a bed of brown rice, I prefer it with a side of fresh asparagus and a baked sweet potato with sour cream. But then again, Dean thinks veggies are poison. I am amazed he will even eat the sauce that is poured so liberally over this fish.

Anyways, this is totally good, relatively low in 'bad' fats, south beach approved, easy to make and extremely tasty.