oh that's not good

So I had a good weekend. It was a birthday filled weekend. Hurray! Love it.

However, all the birthday celebrations were eating. And eating lots:
friday night out for supper - filet minion with lemon potatoes, salad, veggies, daquiry (sp?), shared cheesecake with my sister. My stomach hurt after that one. but it was the best steak I'd ever eaten. ever.

saturday - small eats all day. had to go to hair cut early, granola bar for breakfast. No lunch. but i was making cupcakes and ate 1 and licked way too much icing (felt sick, not full from it.) I have to remember to put up the picture of the cupcakes. I made mini hamburgers out of my cupcakes. google cupcake hamburgers and you'll see. So cute. then I also made those chicken pockets from hungry girl email a few weeks ago. They were good. I'm not a big fan of the crunchy part of the wrapper but the rest is really good. and nutritionals are good too (recipe below). ate 2 of those.

Then saturday night hubby and I went out for supper and a movie (Duplicity, I loved it, hubby couldn't follow it). We had spinach dip appetizer, then I just had soup and salad for supper. but was still really really full. Then we got free dessert because it was my birthday. but I had like 1 bite of the lava cake and that's it (and it was really good tasting though!).

Then at our movie, we had a coupon for free popcorn and drinks. So I had a diet coke, and about 1 inch of popcorn and we brought the rest home. So full.

THEN Sunday morning, my siblings took me out for the most amazing fancy breakfast buffet brunch ever. It's like $25 a plate. But it's got anything and everything you could think of to eat. shrimp and oysters, a whole bakery section with croissants and muffins and everything. Made to order eggs and omlets, waffles with dozens of different toppings. Then a whole cake/pie/pudding/dessert area. I loaded up the first plate with fruit and whipped cream and eggs benedict. the second plate was dessert with lemon meringue pie, bread pudding, belgium waffle. I don't even remember. It was way too carby and sugary and way too much food. But the money part of my brain over took the fat loss part of my brain and made sure I got my money's worth.

So that was all way way way too much food. my stomach hurt all weekend. And today the office has cake for me this afternoon. ugh.

other than the cake todays eating will be good. I've got all veggies and fruit and a yogurt and a cranberry muffin. Getting groceries after work, though we don't need much, just some fruit to restock the crispers. Then a weight class tonight.

As far as exercise goes, for the next session of classes I pay for, I don't think i'm going to do it. I'll be teaching 2 or 3 times a week, and the classes I take are on the other nights, so that would mean the only night I'd be home during the week is friday. So step will be lots of working out, plus there's outside running soon (soon right?). PLUS before or after step classes I can use the gym to do my weight workouts, PLUS PLUS I have weights at home!

Lots of other things to talk about: got my hair dyed, much more "fake" red than I wanted (like too much burgandy, not enough orange). But I do still like it. It's just a bit dramatic. And I've seen people with this color hair that looks terrible so I'm paraniod that that's me. I'll take a picture for you guys. We made some decisions about the basement when we went to the home show. fun. We're thinking of doing some nice laminate in the basement. (not the whole part, anybody see this before? It just seems like you shouldn't be able to, but there's no reason). oh, that recipe (from hungry girl):

Chicken Pot Pockets
Ingredients:
12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
One 10.75-oz. can 98% fat-free cream of celery condensed soup
2 cups frozen bite-sized mixed veggies (like diced carrots, peas, corn, etc.)
2 oz. cooked skinless lean chicken breast, finely chopped
1 tsp. cornstarch
Optional: salt and black pepper, to taste
Directions:
Preheat oven to 350 degrees. In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.
On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed. Starting about 1/2 inch from the bottom, place 2 - 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders wit h the prongs of a fork to seal completely.
Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!MAKES 12 SERVINGS (mine made much more than this)

PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g fiber, 1.5g sugars, 4g protein -- POINTS� value 2*