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!)
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
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
- 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.
- Meanwhile, combine arugula, tomato and onion in a bowl. Add dressing and toss to coat.
- 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?
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