193.8 - Just the Stats

Weight - 193.8
Weight Lost - 41.6 lb. in 109 days
Total Calories Eaten - 2213
Today's MFD calorie allowance range - 1346 for a 2 lb loss/week rate, 2346 for weight maintenance
MFD occupation activity level - Moderate Activity
Total MFD Exercise/Activity Calories Earned - 88
MFD Calorie Balance - 867 over at a 2 lb a week loss rate, 133 left to eat at a weight maintenance level
MFD Weight Loss Rate Today - 0.3 lb loss/week
HWHL Points Today - 26 (239 total this session) I did everything except take the multivitamin, drink enough water, and I didn't exercise
Cat's Challenge Points - Session 6 goes from 8 Oct to Oct 14. I earned 45.5 points for Session 5. That makes 253 points so far!!
Exercise - none, just some minor housework activity points

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Breakfast/Snack - 1/2 cup Rice Chex, 3 oz. 2% milk, 24 oz. water
Total calories - 105

Lunch - 1 banana, 32g of Santitas yellow tortilla chips, 1 oz. chopped cooked chicken breast, 45g shredded cojack cheese, 2 Tbsp. salsa, about 1/2 cup romaine hearts lettuce, 1/2 cup chopped tomato, 1 Tbsp. chopped green onion, 177g serving Peach Crisp, 1 small banana, 3/4 cup Kroger Artisan Vanilla Bean ice cream, 24 oz. water
Total calories - 998

Dinner - 2 cups frozen cauliflower heated, then pureed with 1 cup 2% milk & 1 big Tbsp. parmesan cheese in the blender (this made a quick & easy soup, but next time I would add a Tbsp. of cornstarch and heat it until it thickened), 110g of Easy Chicken & Rice Casserole (recipe follows)
Total calories - 372

Dessert - 200g serving of Apple Crisp, about 2/3 cup of Kroger Artisan Vanilla Bean ice cream
Total calories - 739

Easy Chicken & Rice Casserole -

3 cups dry rice, cooked with about 6-1/2 cups water, it made about 12 cups cooked rice (This was a little overkill on the rice. You could probably do 2-1/4 to 2-1/2 cups dry, then cook with a little over double the water.)
13 oz. or 3 medium cooked boneless skinless chicken breasts, chopped
2 10oz. cans of cream of chicken condensed soup
10oz. skim milk (fill one of the empty soup cans with milk, then mix into the soup)
8 oz. shredded cheddar cheese

Cook the rice in the water. When done, spread the rice in a 9x13 pan. Spread the chicken over the top of the rice. Mix the two cans of soup with the milk, then pour this sauce over the top of the rice. Finally, spread the cheese over the top, and cook and 375 until everything is heated through, and the cheese has a nice crust. I think it was about 30 minutes, maybe less.