This morning our marketing department volunteered at Project Open Hand. It was a great time and really rewarding. I scooped squash and cheese/enchilada sauce and overall we made over 2850 meals. It's such a great service for these people to have. I skipped the chicken buscuits and just ate my balance bar. We're planning on having our first Dinner A Fare meal tonight, Orange Glazed Barbeque Pork Chops - it sounds yummy!

Our nephew is graduating from high school tomorrow morning and my husband's sister is having a lunch afterwards. I don't think I'll have any problem though, it's all about just making the right choice and I'm ready for it! I might even take a Balance bar, just in case I need it!

Here's my food journal for today:
Breakfast: Balance bar
Lunch: Toasted whole grain english muffin with small amount of Olivio
Yopliat Light strawberry and banana yogurt - 6 ounces
1.5 cup fruit salad - canteloupe, strawberries
Snack: 3/4 c. bran flakes and 1/2 c. skim milk
Dinner: Orange glazed barbeque pork chop, 1/2 can green beans,
spinach salad - spinach, goat cheese, balsamic vinegar
Snack: 2 Tbsps. hummus, 1 mini pita
Dessert: Weight Watchers mississippi mud pie
Water: 44 ounces