Some folks go on diets to get a summer-ready body for the beach. Others want to lose weight to get into a dress for a special occasion. My reasons for dieting? I either have to lose weight or spend hundreds of dollars every month on insulin.
I was sitting in my recliner watching TV and saw Marie Osmond talking about Nutrisystem. No, I’m not going to do that – although that’s where my train of thought started. I said to myself, half jokingly – “Well, I suppose I could pay those hundreds of dollars to Nutrisystem instead of the pharmacy – and eventually not have to take insulin anymore – when I get to my goal weight.”
The seed was planted in my brain – and something just snapped inside. From that moment, I felt a determination to get healthy like I’ve never felt before. I don’t want to have to take those shots anymore – I really don’t.
When I was in high school – in the late 1970’s – I kept my weight in check with the Weight Watcher’s points. Nobody wants to be the big girl in high school, and thanks to this program, I was able to stay at 125-130 pounds. I counted and wrote down every morsel of food I put in my mouth. I never ate more than 20 points a day.
I was much more active back then, obviously. Today I ride my recumbent bike for 30 minutes every day. According to the chart online, it will take 35 weeks to get to my goal weight of 125 pounds. I’m ready and very excited to embark on this adventure. I’m ready to get more healthy and be a controlled type 2 diabetic, but controlled with diet & exercise instead of pills and shots.
What’s your favorite Weight Watchers recipe? Please leave it in the comments section. I’m very interested in collecting them but I’m too cheap to buy a cookbook. Here’s one we made last night for supper – and it was pretty good!
Weight Watchers Beef Stroganoff
- 3 ounces wide egg noodles
- 10 ounces lean boneless beef loin, cut into 1/2″ strips
- 2 medium onions, thinly sliced
- 2 cups small whole white mushrooms, woody ends removed
- 1 tablespoon plus 1 teaspoon reduced-calorie tub margarine
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 teaspoon prepared mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup light sour cream
- 4 fresh flat-leaf parsley sprigs, to garnish
In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid. Set aside; keep warm.
In medium nonstick skillet, cook beef over medium-high heat, stirring frequently, 3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.
In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth, mustard, paprika, salt and pepper; cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream.
Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
Divide warm noodles evenly among 4 plates; top each portion of noodles with one-fourth of the beef mixture. Serve garnished with parsley.
I’d appreciate your good vibes and prayers as I begin week #2 of this journey! If you’d like to talk more about healthy eating (and sometimes eat some virtual chocolate) – come on over and join my group on facebook – A Second Helping of Wellness… with a dash of humor & a pinch of faith.
See ya there! 🙂