I’m surprised that our electricity didn’t go out earlier this evening, we had a pretty bad storm! Thankfully, it ended quickly and didn’t take our lights with it. 
My new plan is going very well. I decided to take the weekend off from exercising (and official calorie counting) to test a theory I have about my water weight and it proved to be true. When I workout hard, I am very thirsty and drink much more than usual all throughout that day, which doesn’t help my water retention problems. Even though I am seeing results on the scale, I still feel “puffy” from excess water weight. So, I didn’t exercise this weekend but stayed as low on sodium as possible considering it was also a “carefree” weekend and by Sunday morning, I felt much lighter and the scale went down a couple lbs. Yay! So, rest days are essential to my balance. I have yet another theory that I’d like to test when I exercise tomorrow. I’ll let you know how that goes.
I’ve been on a sandwich kick all weekend. Well, since before that too, but most of this update includes my latest sandwiches. YUM!
Not quite a sandwich, but I guess pizza counts as an open-faced sandwich. I made this wonderful salad while I baked a Living Right pizza (240 cal) in the oven:
In the bowl:
- 3.5 oz grilled chicken breast
- Bed of mixed greens with 1 teaspoon EVOO and red wine vinegar
- A plum tomato and red onions
- 1 oz Cabot 50% reduced fat shredded cheddar cheese
- 2 TBSP Bolthouse Farms blue cheese dressing
The pizza:
The crust was very good, but there’s only 4 of them in a box and they taste just like any other frozen pizza to me, so they’re definitely not worth buying again for almost $8 a box. 
I started my sandwich spree on Friday with my post-workout mega meal:
A chicken “cordon bleu” sandwich made with 2 slices Trader Joe’s sodium free whole wheat bread (140 cal), 1 TBSP Hellmann’s olive oil mayo (50 cal), grilled chicken breast, 1 slice reduced sodium ham (30 cal) and 1 slice Sargento reduced fat swiss cheese (60 cal).
My sides: steamed broccoli with 1 TBSP Bolthouse Farms blue cheese dressing (35 cal), 1oz Snyder’s unsalted mini pretzels (110 cal) and 6pz Fage Total 0% plain yogurt (90 cal) with fresh strawberries that I macerated ahead of time in lemon juice and truvia, 14g chopped walnuts and 2 TBSP Fifty50 fructose maple syrup (35 cal):
Fabulous! Like a decadent dessert but completely healthy. Well, except for the syrup. 
I made another batch of grilled chicken this week, though I shouldn’t get too attached to it because the charred part is very bad for you. 
Ah well, can’t be perfect all of the time, hehe. Friday officially starts the weekend, right? So, I decided to just eat whatever I wanted, in moderation, of course. My mom picked up some lovely 6 inch club rolls from the bakery, so I was fantasizing about what I was going to put on them while I was working out. I decided on: grilled chicken breast with Walnut acres tomato sauce with 2 slices Sargento reduced fat provolone cheese (100 cal, 50 cals each slice):
I made hubby something he calls a pizza sandwich and built my sandwich almost the same way. First, I warmed the sauce and chicken up in a small pan, then cut the rolls in half, then toasted them under the broiler for a couple of minutes. Then, I put sauce on both sides of the roll, the chicken and then the cheese and popped it back under the broiler to melt the cheese and then I put both halves together to create a masterpiece of deliciousness.
Sides: 1oz Kettle Bakes lightly salted baked chips (120 cal) and some steamed broccoli with 1 TBSP Bolthouse Farms blue cheese dressing. This kept my tummy happy for a long time! 
The next day, Saturday, hubby and I planned to go to Shop Rite to pick up a few things, so I thought it would be in the best interest of my appetite to eat first because we also planned to go out for ice cream. So, I made a quick grilled chicken salad sandwich on Trader Joe’s sodium free whole wheat bread, with a slice of Sargento reduced fat swiss cheese (60 cal), lettuce, tomato, a few Snyder’s unsalted pretzels and 1 of 2 cans of Ginger Ale this weekend:
I added 4 pieces of grilled chicken breast to the food processor, chopped it and then dumped it in a bowl where I added in: Bolthouse Farms blue cheesing dressing, a big spoonful of Hellmann’s olive oil mayo and black pepper. DELISH! It kept me pretty satisfied because I ordered a small cup of soft serve ice cream with wet walnuts and hot fudge at the ice cream parlor, but I only ate half of it. Needless to say, I was well-behavd at Shop Rite!! 
hehe
Later on that night, I made an open-faced meatball sandwich on Trader Joe’s sodium free whole wheat bread and topped it with Sargento shredded SWISS cheese 
Sounds gross, but it was greast. Swiss cheese is typically lower in sodium than all other cheeses, so I try to choose that over other cheeses as much as possible.
My mom made a nice big pot of meatballs with 96% lean ground beef and used Franceso Rinaldi no salt added sauce (per my request). I took full advantage of it and made a big plate of spaghetti and meatballs for hubs to enjoy while I savored my yummy sandwich with a side of Back to Nature Honey Graham sticks (130 cal) and 32g Maple Grove Farms crunchy, no salt added peanut butter (210 cal):
Probably around 700 or 800 calories, but totally worth it. It was one of my carb heavy days (when isn’t it? 
) lol, but I still managed to stay within my calories, even though I didn’t care too much if I did or not. 
You’d think by Sunday I would have been chicken and sandwiched out; nope! Not me. I couldn’t wait to make this open-faced grilled chicken, bell pepper and onion sandwich on an Italian club roll with Sargento swiss cheese on top:
I picked up a container of pre-cut sweet potato fries in the produce section of Shop Rite, so I tossed them in EVOO and baked them on 425F for about 25-28 minutes while I threw some sliced grilled chicken in a nonstick pan with bell peppers, onions and EVOO. I popped the sandwich under the broiler to melt the cheese, then chomped down with my can of HFCS. *giggles*
Soooo goooooood! The rolls claim they are only 90 calories for 2.5 oz, but when I weighed the roll it was just over 3oz, so it’s more like 120-130 cal. The only ingredients are: flour, water, salt and yeast, so that’s believable to me. The sweet potato fries were good, but I prefer them cut into wedges instead of thin pieces. I haven’t made butternut squash “fries” in awhile, maybe I’ll make a batch this week with the squash that’s been sitting on the counter for… awhile… lol
Well, time to go relax and mentally prepare for Monday. Yay *sarcasm* hehe
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