What a great day

It has been a great day, my sister and her family from Utah came up and is staying at my parents house this weekend so we went down and spent the night down there and then came home for Church (cause I have to teach the Relief Society Lesson tomorrow). The girls went sledding with their cousins, they had a blast.....

I have to say it was hard being in a different environment where no one is really dieting , they eat what they want, as I am looking at others eat big bowls of Soup, Ice Cream, Cheese on their taco salad, OH CHEESE how I miss you..... Eating what ever they want and not even thinking about it, I have to think and weigh out EVERYTHING I am eating, I feel like all I do is checking points, weighing out all my food. BUT the one thing I can say is I DID IT.... I stuck to Weight Watchers, I stuck with my points, I did not go over my points, I DID IT!!!! I am so proud of my self, I felt like I have been jumped one big hurdle. I now know how it feels to have an addiction, I had a food addiction and when I say that I mean I never paid attention to what I ate or how much I ate. I am so amazed if you watch what you eat and pay attention to portion control how MUCH Better you feel.... I feel like I am cloud nine right now.

I forgot to post the YUMMMMMMMMY recipes that I have made this week.....

MONDAY

Baked Creamy Chicken Taquitos
1/3 C (3 oz) FAT FREE Cream Cheese

1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not

touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

2 Points for each Taquitos if you use FLOUR tortillas it is 3 Points each

TUESDAY

Beef and Broccoli Stir-Fry

2 1/2 Tbsp cornstarch, divided

1/4 tsp table salt 3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain 2 tsp canola oil 1 cup(s) reduced-sodium chicken broth, divided 5 cup(s) broccoli, florets (about a 12 oz bag) 1 Tbsp ginger root, fresh, minced 2 tsp minced garlic 1/4 tsp red pepper flakes, or to taste 1/4 cup(s) low-sodium soy sauce 1/2 cup(s) water Instructions On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute. Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving. 5 Points per serving (this does not include rice) I did not use rice, I cut up some celery and used that instead and YUMMMMMMMYYYYY!!!!! I also made some edamame they are 2 points for 1/2 Cup..... WEDNESDAY Balsamic Chicken with Mushrooms 2 tsp vegetable oil 3 Tbsp balsamic vinegar 2 tsp Dijon mustard 1 clove(s) (medium) garlic clove(s), crushed 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces 2 cup(s) mushroom(s), small, halved 1/3 cup(s) canned chicken broth 1/4 tsp dried thyme, crumbled Instructions In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms. I made a green salad, and asparagus and it made the meal so YUMMY!!!!!! 4 Points per serving Thursday Shrimp Scampi with Spaghetti 2 tsp olive oil 6 clove(s) (medium) garlic clove(s), minced 1 tsp dried oregano 1 pound(s) shrimp, medium, peeled and deveined 1/4 cup(s) wine, dry white or vermouth ( I used apple juice and Chicken broth instead) 2 tsp cornstarch 3/4 cup(s) reduced-sodium chicken broth 3/4 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 8 oz uncooked linguini, cooked and kept hot 1/4 cup(s) parsley, fresh, chopped Instructions Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute. Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper. Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley and basil. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.+ 10 Points for each serving (but if you don't use the wine for cooking then you can take off 2 points) it can be 8 points per serving.... I also made a salad (AGAIN) Cooked Spinach, Green beans, and a Fruit salad. Friday Homemade Chicken Noodle Soup I figured this was 3 points for cup of Chicken noodle soup and 2 points each roll... Saturday Taco Salad 2 Tbsp basil, fresh, thinly sliced I had 3/4 cup of lean hamburger, Lettuce, Tomatoes, Kidney Beans, 1 TBSP. Low fat Sour Cream, and Salsa 5 Points total for my taco salad So far everything I have made this week has been so good, I have not once felt like I was dieting, never felt deprived, Let me know how you like the recipes.