The Start

Hey All,

Well this is the first week of my journey. There has been some ups and downs in it. Not every day has been a 100% but I can say that I tried.  I think my biggest issue this week is finding the time I need to get everything done. I have to find the time in the day to be able to cook, work, excise and sleep. Time management is not my strong point and I know that there are people who do this everyday in their lives.

This week I am really just spending time preparing myself and my family for the changes I am going to be making.  I have started to get my kitchen stocked up on the foods that I will need for the weeks to come.  I am looking for recipes that are healthy and my family will enjoy. I also need to find recipes that I can cook ahead or cook in the crockpot. Today I am making a big batch of asian chicken Lettuce wraps.  I thought this would be great for lunches all week and snacks. I will add the recipe below.

I have another challenge to face and overcome. I have issues with my lower back. This stops me from going to a gym or long walks.  My challenge is how can I get some exercise in to help the weight removal.  I go to physical therapy for my lower back so I am going to ask if there is anything I can do until my back is strong enough for a workout.  I am sure that this is just one of many challenges I will come up against and I will find a way to over come them all.


I wish you all a wonderful week!
~Julie

You can find my video from last week
You can follow day to day on instagram @jgweightloss or email





This week I made Asian Chicken Lettuce Wraps
made in slow cooker

Nonstick cooking spray
2 pounds uncooked ground chicken breast
3 green onions
1 8ounce can water chestnuts drained & chopped
1 cup shredded carrots
1 cup froozen shelled edamame
4 teaspoons reduced-sodium soy sauce
1 tablespoon Chinese-style hot mustard
2 teaspoons reduced-soduim teriyaki sauce
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1 14.5oz can reduced-soduim chicken broth
2 tablespoons hoisin sauce
12 leaves butterhead (bibb or Boston) lettuce or
iceberg lettuce
Asian chili sauce (optional)
Sesame seeds (optional)

1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet; cook until no longer pink, breaking up meat as it cooks. Thinly slice white parts of green onions and cut green parts into slivers.
2. In a 3 1/2 or 4 quart slow cooker combine chicken, white parts of green onions, water chestnuts, carrots, edamame, soy sauce, mustard, teriyaki sauce, vinger and pepper. Add broth. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2-2 1/2 hours.
3. Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and if desired, Asian chili sauce and sesame seeds.

Servings 6 (2 small lettuce wraps each)
Per serving - 248 cal, 5g total fat (0g sat fat) 125mg chol., 581mg sodium, 13g carb. (3g fiber, 6g sugars), 46g pro exchanges: 1.5 vegetable, 0.5 carb., 6 lean meat
from Diabetic Slow cooker mag 12/2015

This time when I made this I cooked all of it on the stove top and let it simmer for about 90 minutes. I did not add the edamame but I did add diced green peppers.