Welcome to Monday! So, I just completed my first week back on WW after taking a month off. I did okay... Not great! But okay. I *mostly* followed my recommended daily points target of 19. For WW newbies, depending on your height and current weight, WW assigns a daily amount of food you can eat and still expect to lose weight. This daily amount of recommended food is measured in points. You need to get all of your healthy checks: dairy, produce, oils, etc. in under your allotted points. This way, you don't blow your day on Twinkies! (Or soda, if you're a Coke addict like me.)
This week I almost stuck to plan. The "almost" being why I didn't lose weight. However, I am not down on myself. I did eat more healthfully, and I feel better than I did the week before. I am "leaning" into better food choices. :) Here are the deets:
- Last Week's Weight: 139 lbs.
- This Week's Weight: 139 lbs.
- Goal Weight: 130 lbs. by June 20th
So I have some work to do. It's a process! This week, I am going to show you one of my favorite WW recipes. Seriously, it's so good and so filling. Check it...
Tortellini w/ Prosciutto and Peas in a Creamy Sauce
- Found in WW Make It in Minutes, p.150
- Makes 4 servings
- 6 points per serving
INGREDIENTS:
- 1/2 lb. refrigerated fresh cheese tortellini or ravioli (don't get fancy, stick to CHEESE fillings, minus fancy spinach and herbs... it muddies the flavor. Three Cheese is usually a safe bet.)
- 1 cup frozen peas (or more, if you love peas like I do... )
- 1/4 lb. deli-sliced prosciutto, chopped
- 2 Tbl. all-purpose flour
- 1 cup whole milk (yes, whole - WHOLE!)
- 1/2 cup grated Parmesean cheese
- 1/2 tsp. coarsely ground black pepper
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package instructions. Stir in the peas during the last 2 minutes of cooking: drain.
2. Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the prosciutto and cook, stirring occasionally until lightly browned, 2-3 minutes. Remove and reserve the prosciutto. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring occasionally, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesean cheese and pepper. Add the prosciutto, tortellini, and peas and toss to coat.
This dish keeps well separated into Gladware/Tupperware. I love to make this on a Sunday and then separate it into four servings and stash it in the fridge for a convenient lunch or dinner throughout the week. My WW motto for weekdays is simple: Grab and Go, people, Grab and GO!