Michelle's Food Log for Jan 17

Breakfast:
1 cup oatmeal with splenda and cinnamon; made with 1% milk (2pts)
1/2 apple
1/2 small banana
water

Lunch:
salad greens
ff cheese
tomato
ff lite italian dressing (1pt)
banana
water

Dinner-completely CORE

Easy Slow Cooker Pot Roast

2 lb. top round pot roast
salt and pepper
1 packet dry onion soup mix
1 can beef broth
8 oz. water
1-1/2 cup sliced carrots
1 cup coarsely chopped onion
1-1/2 cup cubed potatoes
1 stalk celery, chopped
Season roast with salt and pepper. Brown roast on all sides in a large nonstick skillet over high heat. Mix soup mix, broth, and water in slow cooker. Add roast, carrots, onion, potatoes, and celery. Cover and cook on low setting for 8 to 10 hours.

I also made this cornbread that had an interesting taste...I liked it, Jeremy didn't:

CORE Corebread
1 1/2 cups yellow cornmeal
1 teaspoon baking powder (I used 2 tsp)
1/2 teaspoon salt
1 1/2 cups plain fat free yogurt
1 tablespoon of olive oil or canola oil *
(OR 2 T. 2 tsp. for whole recipe = 1 tsp. oil per serving of 1/8 recipe)
2 egg whites (I used 1 whole egg)
[1 T. Splenda granular, more or less to taste -- optional]

Instructions

Spray 9' round cake pan with Pam. Mix all together until well
blended. Bake 25-30 minuets. Allow to cool slightly. Cut into 8
wedges.

400 for about 15-20 minutes, until browned a little, reduce heat
to 350, toothpick test.

I did 45 minutes of Pilates and Yoga-probably the most difficult work out I have ever done.

Finished off the evening with a fat free, sugar free smoothie using fat free plain yogurt, ice, water, splenda and frozen peaches and strawberries all blended together in the blender. Jeremy did like those-ALOT.

I used about 3 points and I have 35 to use throughout the week. My goal is to use them on things such as 1% milk and a slice of wheat bread here and there, not splurge them all at one time and a fast food meal or sugary snack.

I need to do better on my water intake. But other than that, I had a model day!