The WeightWatchers program started April 27th. It's been nearly five weeks and I've lost about six pounds. Sure, it's slow, but consider the month: three memorial gatherings, two family birthdays, one retirement party, and lots of running back and forth across Connecticut and eastern Massachusetts (which nearly always involved fast food or a real restaurant dinner). It's not been a good month for sensible eating. And yet six pounds gone and if (ha! big "if") I could lose six pounds each month for a year, that would be enough. For me, if not for my doctor.
My recipes are getting lightened, better choices but still geared toward strong tastes. Last night's:
Sirloin and Spinach Linguine with Blue Cheese
13-14 oz. box whole-wheat/grain linguine
4 teaspoons olive oil, separated 1 + 2 + 1
4 medium tomatoes, chopped
8-12 oz. jar of roasted red peppers (not in oil), chopped
4 cloves garlic, minced
6 oz. (or more) bag of baby spinach leaves, washed and drained
1/2 teaspoon salt
2 pounds beef sirloin roast (weight after well-trimmed)
8-oz. container of crumbled reduced-fat blue cheese
Cut beef as for a stir fry, i.e., not cubes but more like small slices. Cook linguine per package directions and drain. Meanwhile, in a large skillet, heat 1 teaspoon of olive oil. Add the tomatoes and red peppers and cook over medium heat, stirring, for about 3 minutes, till softened. Add the garlic and spinach and salt and cook about 5 minutes more, till spinach is well wilted. Mix vegetables in with the linguine. Raise the heat under the skillet to medium-high or higher. Add 2 teaspoons of olive oil and half the beef and stir-fry till your desired degree of doneness. Mix that into the linguine. Stir-fry the remaining beef with the last teaspoon of oil and mix that in as well. Serve with blue cheese for sprinkling over it. Makes 8 hearty servings, 9 WW points each (not counting cheese: 2 Tablespoons would add 1 point).
If you're not using blue cheese, you could add mushrooms and some black pepper to the veggies.