Wednesday, September 9, 2009

Fantasy Football Legend

   I just drafted my first fantasy football team last night.  It was exhilarating.  I was aware that it was addictive to my husband, brother and male friends but I didn’t realize I would take hold of it.   Before the draft, I felt so good about my workout and what I had eaten.  Once the stress of the draft took hold, admittedly, I lost control.  I carbo-loaded by going back to the fridge for a 2nd helping of pasta and poured an extra few glasses of wine.  I’m going to have to figure out how to manage the stress of a successful team owner.  I’m feeling Andy Reid’s pain now...bring on the cheesesteaks!
Before the draft, this is how my day went:

Breakfast:
Coffee with a drop of creamer
1 egg, 1 egg white, margarine, onions, mixed mushrooms, shredded lowfat cheese
1 slice wheat toast with margarine
3 pieces of mandarin orange
(approx. 5 ww points)
Snack:
Starbucks, tall nonfat, skinny vanilla latte (4 ww points)
Lunch:  
We went to the Counter , have you been? An amazing burger joint.  But I was pretty good, I ordered a salad with shrimp…then ate one of my son’s mini-burgers and some fries and onion rings (this is where I get in trouble-sampling my kids plates!)
Workout: 5 minute warm-up, 30 minutes on the elliptical trainer.
Dinner:  A variation of Chicken Cutlets Milanese from the Weight Watchers “In No Time” cookbook (only 4 points!)
Serves 4

1/4 cup panko bread crumbs                                                                      
2 tablespoons parmesan cheese
4 (3 oz) chicken breast cutlets
1 ½ tsps olive oil
2 cups baby arugula
1 large tomato
¼ cup thinly sliced onion
3 tablespoons light balsamic vinaigrette dressing
Freshly ground pepper
  1. Mix the breadcrumbs and cheese on a sheet of wax paper, coat the chicken.  Heat the oil in a nonstick skillet over medium heat.  Add the chicken, cook through about 2 ½ minutes on each side.
  1. Meanwhile, combine arugula, tomato and onion in a bowl.  Add dressing and toss to coat.
  1.  Place chicken on each of 4 serving plates, top each cutlet with ¾ cup arugula salad and ground pepper to taste.
I had hungry men to feed so I supplemented the meal with pasta.  I used Rustichella D’abruzzo, organic Fusilli Col Buco made of Durum Wheat.  I tossed with olive oil, parmesan cheese, Italian spices and salt and pepper.

But as I said, I snuck back to the fridge for more.  Any suggestions on handling the pressure of championship team ownership?