Smells like competition

I'm heading into Week 3 and want some results.

I may have more energy, and I may feel a little more comfortable in my favorite dark wash jeans, but I'm impatient. (Plus my jeans may be more comfortable because they are slightly stretchy and in need of laundering).

For Lake Norman Navigator readers, you may recognize reporter Megan Sprague's name. She started Weight Watchers last week. The editor proposed a little competition.

What shall we measure? I'll leave that up to Editor Amy. What it means to me is I have to step it up.

I have to step it up in my workouts and I have to step it up in keeping track of what I do. So at the end of my entries I'll give a little recap (yes, this one isn't so little). Here goes (as I breathe in deeply and convince myself that I won't be judged for being completely honest):

Breakfast:
Honey Nut Cheerios and skim milk: 200
Coffee with Splenda and half-and-half: 40

Snack:
peanut butter: 190

Lunch:
broccoli cheese soup: 200
toast with shredded cheddar: 150

Snack:
Coke with Splenda: 0
sugar-free pudding cup: 60

Dinner:
veggie chili*: 350
corn muffin: 140

Snack:
corn muffin: 140

TOTAL CALORIES: 1,470
Servings of grain: 4
of protein: 2
of dairy: 3
of vegetables: 1 (oops - this one is always hard for me, unless you want to count beans, which I'm sure you don't)
of fruits: 0 (and this one, too)
Ounces of water: 42 (trust me I catch a lot of flak about this one since I'm married to a fanatic water drinker)

Exercise:
Does cleaning the house count? If not, then 0.

*Homemade vegetarian chili if you'd like to try it:

can of kidney beans
can of black beans
can of pinto beans
two Boca hamburger patties
handful of green onions
clove of garlic
jalapenos to taste
can of diced tomato
splash olive oil
pinch of cilantro
spoonful of unsweet cocoa powder (sometimes I do lime juice instead)

Cook the burgers and chop it up into a slow cooker. Toss in everything else and cook on high for about an hour. (I use a slowcooker because it's big and out of the way when I make dinner for my I-don't-eat-vegetables husband). This will make about six or eight servings. I divvy out the leftovers into individual containers to take to work or freeze for later.