A new year, a new start, and new outlook - we've tried it all before. What's new - except the last number of the year has changed. We are still the same people as before. One day before or after isn't going to help us get our life on track.
That being said - like millions of other people - I've made New Years Resolutions. Yes, I want to lose weight. Yes, I want to spend more time with my family. And yes, I know I need to exercise regularly. These things I know - the hard part is doing them.
My WW leader has gone south - really - she's moved a couple states away. Our new leader is an old member of our meeting - she's very perky - and will take some getting used to. BUT - I must give her a chance. I must make up my mind to participate - even if it means just paying attention to what others suggest. Even though I've been there longer then most at my meeting - I don't know if what that newbie is saying might help me out - so next week - I will try and listen more.
My weight was up this week - 15 lbs since my last weigh in. 15 lbs in 8 weeks. Amazing how fast it comes back on. I know why and how I gained - and it was avoidable. I complain that we didn't move much - but what was to stop me from going up and down the stairs for 30 minutes each day? They may have looked at me like I was crazy - but I get those looks anyway. Anyway - the damage is done - and I'll start from where I am.
Tonights dinner - turkey breast on the grill (we weren't here for Thanksgiving or Christmas - so no, we're not sick of Turkey yet LOL)
maybe garlic mashed taters and green bean casserole.
I downloaded this weeks "saving dinner" menu - I'll share a few of the recipes here after I make them if I think it'll be something I want to make again.
One of them I know I'll be making is shrimp scampi - already a favorite around here - 9 points per serving - this recipe makes 4 servings.
2 pounds shrimp, cleaned, peeled and deveined
4 tablespoons butter
4 tablespoons olive oil
8 cloves pressed garlic
2 tablespoons chopped fresh parsley
Juice of 1/2 lemon
1 cup dry white wine (or use white grape juice with a splash of cider vinegar)
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Heat the butter and oil in a skillet over medium-high heat till foam subsides. Add the garlic, parsley, lemon juice, wine (or juice/vinegar), crushed red pepper flakes and salt and pepper. Bring to a boil, then reduce heat and simmer for 3 minutes. Add shrimp and cook, stirring frequently, for 5 to 6 minutes, or until shrimp turn pink. Remove from heat. DO NOT OVER-COOK OR SHRIMP WILL BE TOUGH AND RUBBERY.
Arrange shrimp on a serving plate and pour skillet sauce on top; serve immediately.
LC SERVING SUGGESTION: Serve over a bed of spaghetti squash; add a big green salad.
SERVING SUGGESTION: Serve over Angel Hair pasta tossed with butter and grated Parmesan cheese.
KOSHER: Substitute shrimp with boneless skinless chicken breast meat cut to the approximate size of shrimp
This chicken sounds good too - will give it a shot later in the week
1 tablespoon olive oil
4 boneless skinless chicken breast halves
Salt and pepper, to taste
1 (10-oz.) package frozen chopped spinach, thawed and drained
3 cloves garlic, pressed
1/3 cup heavy cream
1/3 cup shredded Parmesan cheese
Heat the olive oil in a large skillet over medium heat; add chicken, salting and peppering to taste. Brown on both sides and cook through. Remove from skillet and keep warm.
Add spinach and garlic to the skillet and sauté for a minute or two. Slowly add cream and blend well. Sprinkle cheese on top and stir till melted.
Return chicken to skillet and heat through. Serve chicken over spinach mixture.
LC SERVING SUGGESTION: Serve over spaghetti squash. Add steamed green beans tossed with butter and slivered almonds.
SERVING SUGGESTION: Add Angel Hair pasta.
KOSHER: Use soy creamer instead of dairy cream. Use Parmesan-flavored rice sprinkles instead of Parmesan cheese.