Daily Stats

Food: 26
Toast w/ peanut butter & milk (6)
Bottle of water
0pt soup & toast w/water (2)
snack portion Potato soup w/roasted garlic (2) + toast =4
Doritos & Fresca (2)
London Broil (3), Garlic mashed potatoes (2), green peas (1) = 6
Jello & Fruit Roll-up (1)
Tea & Italian Roll Bread(2) w/cinnamon sugar (1)=3
Milk (2)

Exercise: +6
½ hour sculpt (+1)
15 min fast walk and running on treadmill (+2)
20 min fast biking, interval sprints (+2)
walk to Bank, cooking & cleaning (+1)

Today was a good day as far as diet and exercise go. I spent a good portion of the day in the kitchen, cooking a good dinner, making potato soup and attempting to make some bread. All my recipes are from the WW cookbook. It's winning points by the day, except for the portions. The portions are confusing because instead of say 1/2 cup of potatoes it says 1/4 of potatoes cooked. So depending on size and such, it would be kind of easy to go over your point value. So I'm taking small portions that seam to be within a healthy range.

Recipe for today:
Creamy Potato Soup w/Roasted Garlic 5 pts for 1 1/2 cups
1 garlic bulb, cloves separated (unpeeled)
2 c reduced-sodium chicken broth
4 tsp olive oil
1 onion, chopped
1 1/4 lbs russet potatoes, peeled & cubed
1 bay leaf
2 c low-fat or fat-free buttermilk
1 box froze chopped green beans, thawed
1/2 c chopped lean ham
pepper to taste

Roast the Garlic: preheat oven to 350. Lin a small shallow baking dish w/foil. i the pan, combine garlic, 1/4 c of broth, and 2 tsp of oil. Cover w/foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour. When cloves are cool, squeeze out the pulp and reserve for later.
In a large saucepan over medium heat, heat the remaining 2 tsp of oil. Saute the onion until soft, about 5 min. Add remaining 1 3/4 c of broth, the potatoes, garlic pulp and bay leaf; bring to a boil. Reduce heat and simmer, covered until potatoes are soft, 15-20 min. Discard bay leaf, remove 1 c of cooked potatoes with slotted spoon and set aside.
Transfer remaining potato-onion mix to blender or food processor; puree. Return to saucepan and stir in reserved potato chunks, buttermilk, green beans, and ham; heat to serving temperature. Serve, sprinkled w/ pepper (and salt).


The bread is almost done cooking, so I'll let you know how it turned out.