Welcome to the first ever Weigh In Wednesday at Sew Chatty! If you don’t already know I am a Weight Watchers employee! I work one meeting a week (Wednesday Night) which has been instrumental in helping me keep my weight down. In 2008, I lost 30 lbs with Weight Watchers and have kept it off for over 2 years now. Was it easy? Nope. But I was determined to lose the “baby weight” I’d been holding onto for 3 years and the plan works when you give it all you’ve got! It took me about 6 months to lose the weight.
My “Before” Pic.
To read more about my journey you can go here.
The new Points Plus program is THE BEST program we have ever had. So healthy and livable. I just love it! Since I am an employee (receptionist) I was given the new program in September and lost 4 lbs right away. But to be totally honest, the holidays hit and I got a little lazy and have gained those 4 lbs right back!
I am ready to say goodbye to my winter weight and would love for you all to join me! Each Wednesday I’ll be weighing in here on the blog as well as sharing one of our favorite Weight Watchers recipes that helped me get to goal!
For right now to participate in the fun, you can “weigh in” in comments and share a link to one of your favorite WW recipes too. If I get a decent response, I think I will set this up as a link party where you can write your own Weigh In Wednesday post and link up here. Sound fun?
So here goes…today’s weight is 132 lbs. My goal is 128. I’d like to be a few lbs below that to give myself a cushion, but for now, just getting those 4 lbs off is my goal. Baby steps. Now it’s your turn! Can’t wait to chat with you in comments!
Recipe for this week:
Chili Beef Tacos
PointsPlus™ Value: 7
2 Tbsp chili powder, or Mexican seasoning
1/2 tsp Durkee Ground Cumin Seed, or other brand
1 tsp olive oil
1 small onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
8 oz uncooked lean ground beef (with 7% fat)
8 oz canned tomato sauce
8 oz canned kidney beans, rinsed and drained
8 small store-bought taco shell(s)
4 Tbsp reduced-fat sour cream
4 tsp cilantro, fresh, chopped
- Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds. Add oil to skillet and heat; add onion and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 3 minutes. Add beef and cook until cooked through, about 5 minutes. Add tomato sauce and beans; cook 5 minutes more or until heated through. (Note: To turn up the heat, toss in some chopped chipotle peppers with the tomato sauce.)
- To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tablespoon of sour cream and 1/2 teaspoon of cilantro. Yields 2 tacos per serving.