Current Weight: 191.6 lbs
Weekly Gain/Loss: -2.4 lbs
Total Weight Loss: -13.4 lbs
So happy that I lost weight this week after 2 weeks of maintaining. How did I do it? Eat less, exercise more. You're probably saying duh, Laura. Well that's easier said than done. Weight Watchers gives me 29 points to use each day. I also get 49 extra points to use during the week. Most people from the message boards said they were using all the extra points and still losing weight. I used all mine too and lost 10.4 lbs in the first 2 weeks. The next 2 weeks and lost 0.6 lbs. I started looking into it more and the people who used all their extra points were also logging in 20-25 activity points a week. Guess how many activity points I was getting? 3! My body and mind isn't in shape enough to log in 20 activity points but I did put more effort in and got 12 activity points. I then used 24 of my weekly extra points instead of the full 49. It's all about finding the perfect balance and making the program work for your body. This upcoming week I'm focused on getting 15 activity points in. I'll make it to 20 eventually!
This turkey chili is very good and easy to make. It's become a staple in our house. In fact, after I'm done typing this I'm going to put it in the crock pot for dinner.
Slow Cooker Turkey Chili
1 lb raw turkey sausage, hot-Italian variety (I get this at Kroger in the turkey section. 4 "brats" equal 1 lb)
15 oz canned pinto beans, undrained
14 1/2 oz canned diced tomatoes, with chilies, undrained (I use 1 can of Hunt's diced tomatoes and 1 can of dice green chilies)
14 1/2 oz canned diced tomatoes, with garlic and onions, undrained (I use Hunt's fire roasted with garlic - no fructose corn syrup, ftw)
1 medium onion chopped
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
Remove sausage from casing and place in a 4-quart or large slow cooker; break up meat with a spoon. Add beans, both cans of tomatoes with their liquid and onion; stir.
Cover slow cooker: cook on low setting for 5 to 6 hours. Stir in salt and pepper. Yields about 1 1/2 cups chili per serving. 4 servings total.
I garnish my chili with 1/4 cup 2% low-fat shredded cheese and more diced onions.
