oh yes.. 1.6 pounds baby!

that's right.. 1.6 pound loss at last thursday's weigh in. i actually wasn't that excited at the time, but i'm pretty stoked about it right now.

although.. since then i've been pretty lazy with the cooking. i made pepperoni pizza soup on thursday, then had happy hour for dinner on friday (LOVE THAT! lol), saturday it was soup again (WW 0 point soup though) with my famous grilled cheese, and sunday i splurged on fish and chips since we were in napa and i REALLY wanted to try taylor's refresher. (yeah.. TRY not to drool at that menu).

well, i tracked everything and although i'm NEGATIVE in points for the week, i'm determined to get some APs in and eat well for the rest of the week. i had a bomb salad at work tonight that i threw together.. and i'll probably make soup again today for dinner (what can i say? i'm in a soup-y mood). i'm LOVING this cold weather though!

i didn't make these together, but here's my 2 recipes so far this week:

pepperoni pizza soup (5-6 points per serving.. the recipe builder didn't have the barilla plus pasta, so i don't know for sure):
2 1/2 cups tomato bisque soup (i used tj's)
handful of chopped fresh basil (i like mine really basil-y)
1 Tbsp dried basil
2 cups water
2 cloves garlic, minced
1 1/2 cups elbow macaroni (i used barilla plus)
2 green onions, sliced
2 teaspoons dried oregano, plus more for broiling
1/3 cup diced turkey pepperoni
1/2 cup grated low-fat cheese (i like tj's reduced fat 3 cheese blend)
4 teaspoons grated fresh parmesan

put the tomato soup, basil, water, and garlic into a large pot and bring it to a boil over high heat. When it is boiling, add the macaroni, green onions, oregano, and pepperoni and stir well. when the macaroni is cooked, about 6 to 8 minutes, pour the soup into oven safe bowls. sprinkle each bowl with equal amounts of cheeses. sprinkle on some oregano and put under the broiler until the cheese is bubbling and lightly browned, about 3 to 5 minutes.
we've also had the soup in bread bowls, but so much of the bread goes to waste i serve it on the side now (although this week i omitted even that to save calories).

jen's famous grilled cheese (okay.. so it's only famous with kris.. but i think it's pretty darned good!)
2 slices sturdy sourdough bread (i.e. the preliced kind, not fresh from the bakery)
2 tsp brummel & brown spread (it's a really low calorie butter substitute)
2 tsp grated parmesan cheese
1/2 cup low-fat shredded cheese blend (once again, i used tj's)
non-stick cooking spray

heat a skillet over medium-high heat. spread butter on one side of each slice of bread. sprinkle 1 tsp of the parmesan cheese on each slice, press gently to stick. spray top of cheese with non-stick spray to help it stick. lay one piece of bread, parmesan side down, in heated skillet sprayed with non-stick spray (it should sizzle). top bread with 1/2 cup shredded cheese and the other piece of bread (parmesan-side facing up). after about 3-4 minutes, carefully turn sandwich over. the parmesan cheese should now be a golden-brown crust. grill for another 3-4 minutes and remove from pan. serve immediately, as the crust gets soggy after sitting. enjoy!

i don't know the nutrition info for this one, as i never eat a whole one. i usually cut of an edge and give the rest to kris. it's not super healthy, but it's as healthified as i could make it!

YAY FOR GRILLED CHEESE, SOUP, AND COLD WEATHER!! WOOHOO!