If you read my journey to a Post Preg Mom Bod then you know that I’m trying to ditch all these extra pounds I’m carrying around everywhere and I’m doing it via Weight Watchers and running. So far the journey has been rewarding in more ways than one, I have more energy, I feel better in my own skin already and I’ve dropped two sizes in the pants department. Oh and I’m getting head nods from the fellas in the hoopty cars when I run – BONUS! One last reward that I’d like to add to this list is to have dropped 10 pounds by the time George sweeps me off my feet to Las Vegas which is at the end of this month.

Am I track to lose 10 pounds in about 20 days?

Starting Weight: 8/7/12 = 193 lbs

As of 9/4/12 I weighed in at 187.6 lbs which is a loss of 5.4 lbs leaving me with 4.6 lbs to go!

The plan to pull off the weight loss in about 20 days includes more water, Weight Watcher friendly recipes, tracking my points and continuing to run. Here is a new recipe that George and I loved that I’ll be making tonight that is only 8 points and super delicious:

Blue Cheese Chicken Burgers

(courtesy of WeightWatchers.com)

{Ingredients include}

2 sprays of cooking spray
1/4 cup of bbq sauce
1 1/2 tsp hot pepper sauce, or to taste
1 lb uncooked extra lean ground chicken breast
1/2 cup uncooked scallion diced (we didn’t include, George doesn’t like)
1/4 cup uncooked celery chopped (we didn’t include, George doesn’t like)
1/4 cup dried plain breadcrumbs
2 tsp minced garlic
1/2 tsp table salt
4 mixed grain hamburger buns
2 cups romaine lettuce, shredded
1 large fresh tomato cut into slices
2 tbsp blue cheese, crumbled

{Instructions}

Off heat, coat a grill with cooking spray and preheat to medium-high

In a small bowl, combine bbq sauce, hot pepper sauce. In a medium bowl, combine chicken, 1 tbsp bbq sauce mixture, scallion, celery, breadcrumbs, garlic and salt. Using wet hands, form chicken mixture into four 1/2 inch thick patties, brush top of burgers with some remaining bbq sauce mixture.

Place burgers on grill, sauce side down: brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.

To server, place 4 bun bottoms on each of 4 plates, top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tbsp of cheese and a bun top. ENJOY!