Weight Watchers Wednesday Week #8 & 9…
Well today it will be 2 weeks since I have officially weighed in at WW, it’s been a crazy 2 weeks, I have had very sick kid’s & I also came down with a “low grade” flu or something for about 3-4 days & I have been very, very tired for a long, long time (dragging my arse!) & I found out today it’s because my iron is very, very low (joy’s of being a woman!). So I’m not going to lie to you it’s been a struggle but, I have still been journalling, trying to watch what I eat & still managing to exercise. I seem to be maintaining, the weight that I have lost I have managed to keep it off but, of course I should definately still be losing! & in 6 days I will be off to Hawaii, so I won’t be weighing in again but, I will keep following the “plan” & when I get back & settled from holidays I will be back to weighing in at WW & attending the meetings again. So here’s a recipe for you:
Chicken ‘n’ Cheese Casserole (a real WW recipe)
2 cups cooked macaroni
2 cups coarsely chopped cooked skinless, boneless chicken breasts
2 cups canned condensed cream of mushroom soup (undiluted)
2 cups fat-free milk
8 ounces low-fat cheddar cheese, cut into small cubes
1. Preheat oven to 350F
2. In large casserole, combine all ingredients, mixing well.
3. Bake, covered, 35-45 mins. Remove cover; bake 10-15 mins longer. Serve immediately.
SERVING SUGGESTIONS: I just make this in 1 large skillet & than bake in the oven. I use low-fat cream of mushroom soup & I just serve salad with it. This is a staple in our household, I have been making it for a while now.
Prepare-Ahead Tip: Combine all ingredients, cover, & refrigerate overnight, then bake as directed.
Makes 8 servings
CAL: 262, FAT: 12.7, FIBER: 0.6 WW Points = 6