Weigh-in Wednesday and White Chicken Chili

Happy Wednesday, ya'll! 

First of all, if you haven't already entered my giveaway go do it NOW!!!

******HERE*******

 

I am linking up once again with Alex and Erin for my weigh-in. 

As you all know, I did not lose last week. This week the scale decided to be my friend.

-0.8 lbs.

I'll take it! Almost a pound! Every little bit counts--especially when you are getting down to your last few pounds.

I did really well with staying under my points allowance but I did scale back some on the workouts due to various excuses reasons.

I want to take a moment to vent. My husband joined Weight Watchers recently. Now, don't get me wrong... I am SO proud of him and extremely happy that he is deciding to get healthier. When I was helping him sign up I knew that because he was a male and because he had more weight to lose than me that his daily points allowance would be higher than mine. Mine is 28 points per day. So, I was thinking he would probably get 35 or so. Um.... he gets 53 freaking points a day. Plus his 49 weekly points allowance. Woah. It makes me so mad! He is not even having to restrict himself very much and is still losing an astronomical amount of weight. He lost almost 10 lbs. in January. There were several nights where he just "had to have a beer or two" to get up to his 53 points! While I am over there measuring out 1 ounce of wine on my food scale...

Ok, now that I have that rant over I will share a wonderful recipe with you all! This recipe is not necessarily "skinny" but it is not to shabby. 

White Chicken Chili (Taste of Home) 

• 1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I used canned chicken-- much   quicker but obviously not as healthy as fresh chicken) 
• 1 medium onion, chopped (I used a large onion-- we love onions...)
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil (I used olive oil)
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup (8 ounces) sour cream (I used Daisy Light)
• 1/2 cup heavy whipping cream (I have tried this recipe using some internet-found substitutes for heavy whipping cream and the recipe tasted like poo. So, I just use the heavy whipping cream)

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (and go workout).

Remove from the heat; stir in the sour cream and whipping cream. YIELD: 7 (1 cup) servings.

For one serving this recipe is 10 WW points.
I also calculated calories and it came to about 315 per 1 cup serving.

 Also, I want to congratulate my BFF on her first grandbaby! I got to go to the hospital yesterday after work to get some baby snuggles. He was only 12 hours old! I have never held a baby that new!

I send my husband these pictures (he was at work) and got this in response:

He knows how to make me smile :)