You win some, you lose some. After my rapid success with IF/WW, I made a small mistake. I switched to Hello Fresh lower calorie meals (good move), and then I accidentally manually overrode my choices with non-lower calorie meals. I managed to pick some with very high point counts (bad move). That set me back with about a half-pound weight gain this week. It’s okay though. I’m still down five pounds in 26 days. For that, I am very proud. I’ve dropped a size in my pants. Yay me!
On the upside, this meatloaf meal was one of the lower-calorie meals. It was pretty amazing. The serving of potatoes was quite large, and that I like. I don’t count carbs. Maybe I should.
My son frequently teases me with that Will Ferrell’s Ma Meatloaf scene from the Wedding Crashers. I was going to post the video here, but I realized it has a bit of inappropriate language. It’s a funny line, though, unless your grown son keeps yelling that to annoy you. My son would never do that.
I feel like I’m back on track now. I went to the store today and stocked up on fresh fruits and veggies. I’ve been roasting a lot of veggies lately and they’re so delicious. I know this post has “meatloaf” in the name, but I’m putting the roasted green beans recipe here. Sorry…but not enough to change it.
Roasted Green Beans
- Green beans
- Olive oil
- Preheat oven to 425 degrees.
- Wash and dry green beans. String/trim them, if necessary.
- Place beans on a Wildone Baking Sheet Set of 3, Stainless Steel Cookie Sheet Baking Pan, 9/12/16 Inch, Non Toxic & Heavy Duty & Easy Clean.
- Toss the beans with a small amount of olive oil.
- Add salt and pepper, to taste.
- Put in oven for 15 minutes.