Week 2 is in the bag or hopefully off my a**! This week I wasn’t starving as much as I was last week but oddly enough that didn’t give me comfort….I felt like since I wasn’t hungry all day then it must not be working or I am doing something wrong! I am sure the real reason is that my stomach is getting with the program. This week I made some great meals, one night we had Asian and Matt loved this meal as much as I did…….
Sesame Tenders and Veggie Fried Rice
2 large tenders or 3 small = 5 points
WW has a ton of Fried rice recipes so you can google it and take your pick!
18 oz chicken tenderloins
salt and pepper to taste
2 tsp sesame oil
2 tsp low sodium soy sauce
6 tbsp toasted sesame seeds
1/2 tsp course salt
4 tbsp panko
olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another
Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 – 10 minutes. Turn over and cook another 4 – 5 minutes longer or until cooked through.
My Mom let me know she was watching the Today Show last week and they did healthy foil pack meals (my fav) and I made one this week! This was so good….. This foil pack is only 4 WW Points and I served mine with a little bread! (I had too)
Recipe: Foil-roasted cod with herbed vegetables by Chris Kimball (Today Show) (Recipe for 4)
1 medium zucchini, halved lengthwise and cut into thin half moons
1 fennel bulb, trimmed, halved, cored, and sliced thin
2 garlic cloves, minced
6 scallions, sliced thin (I would leave these out next time)
1/4 cup chopped fresh basil
1 teaspoon dried thyme
1/4 cup dry white wine or dry white vermouth (I used low sodium Chicken Stock)
Salt and pepper. to taste
4 boneless, skinless cod fillets (about 2 pounds)
4 tablespoons unsalted butter
Adjust oven rack to lowest position and heat oven to 450 degrees. Combine zucchini, fennel, garlic, scallions, basil, thyme, wine, ¼ teaspoon salt, and 1/8 teaspoon pepper in large bowl.
Lay four 14-inch-long pieces of foil on work surface. Place one fillet on lower half of each piece of foil and season with salt and pepper. Top each fillet with one-quarter of vegetable mixture and 1 tablespoon butter. Fold foil over fish and vegetables and crimp edges together to form 4 packets.
Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes. Transfer packets to individual plates and carefully cut open with scissors, being careful to avoid steam. Serve.
This morning was my weigh in day and this is what the scale said! Last week I was 173.4 so this week I lost 3.4 pounds for a 2 week total of 6.4 pounds! I am excited and proud but also a little scared…I know I more than likely won’t pull these numbers each week so I need to adjust my expectations accordingly! Being let down is something I hate! (Well, who doesn’t)
My WW target daily points was 27 and I was using all of them everyday and as of today my new number is 26!
Are you doing WW with me? How did you do? Make anything you are dying to share?? Leave me a comment and “weigh” in on this matter! (hahaha) Leave your blog address if you have one so my visitors can visit YOU!
ps……It is snowing here and it is STUNNING! Why doesn’t snow picture well?