One week in....

Well it has been a week into the new life style.It has been pretty easy so far. My goal for the beginning of this change is to learn to eat differently. I have made some amazing meals from Weight watchers. One I will share at the end of this. The kids have really enjoyed the new meals. I have also managed to work my morning coffee into my point system. I also was able to have my favorite wings from Wing Stops on Friday. I see this being a lot more successful than any of those diets that limit what you can eat. I get ice cream at night if i want it. What diet do you know allows that???

Today was weigh in day and drum roll please................... 148.4lbs. In one week of tweaking the food I put in my face I have lost 3lbs. Not to shabby if I do say so myself. Now I need to get my booty to the gym to kick start this weight loss. I have figured that I do have time during the week to go even with all the back and forth driving I get to do. I drop CJ off at 8:45am and don't have to feed Christian lunch till 11:45. Now the only thing to do is get my butt in gear in the morning so I can actually get to the gym. Anyone who knows me knows I am sooooooooooo not a morning person.


The best meal I have made so far was last night. It was Chicken with 40 garlic cloves. It was super easy and oh so very very yummy!! There wasn't a drop of the sauce left over. All 3 kids raved how great it was. We paired it with artichokes and it was a total of 8points on weight watchers. Who knew dieting could taste so darn great. Well that is all for this week check back in next week to see if I continue this down hill slide on the scale.

See you on the Skinnier side!!

Chicken with 40 Cloves of Garlic

Weight Watchers Recipe

by Everyone Loves Chicken, from Weight Watchers Publishing Group 

Course: light meals PointsPlus® Value:    8 Servings:  8 Preparation Time:  7 min Cooking Time:  75 min Level of Difficulty:  Easy

Don’t let the amount of garlic scare you—slow roasting brings out its natural sweetness.

Ingredients

	40 clove(s) garlic clove(s), separated and unpeeled (medium)
	4 pound(s) uncooked boneless skinless chicken breast, cut into 8 pieces
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	2 tsp olive oil, extra-virgin
	1 cup(s) white wine
	1 cup(s) reduced-sodium chicken broth

Instructions

• Preheat the oven to 425°F.
• Place the garlic in a single layer in a small baking dish; spray with nonstick spray (preferably olive-oil spray). Cover tightly with foil and roast 15 minutes. Stir, then cover and roast until the garlic just begins to brown, about 15 minutes. Uncover, then stir and spray with nonstick spray and roast until browned and tender, about 10 minutes longer.
• Meanwhile, sprinkle the chicken with the salt and pepper. Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes on each side. Transfer the chicken to a large plate. Add the wine and broth to the skillet; bring to a boil, scraping any browned bits from the bottom of the skillet. Add the garlic to the skillet, then add the chicken, nestling the pieces among the garlic cloves.
• Place the skillet in the oven and roast the chicken until an instant-read thermometer inserted in a thigh registers 180°F, about 20 minutes. Lift the chicken from the broth mixture in the skillet and transfer to a serving dish; cover with foil and keep warm. Transfer 12 of the garlic cloves to a fine sieve. Arrange the remaining garlic around chicken. With a rubber spatula, press the reserved garlic through the sieve into a bowl; discard the skins. Whisk pressed garlic paste into the broth mixture in the skillet; bring to a simmer. Serve the chicken with the roasted garlic and the sauce. Yields piece chicken, about 3 cloves roasted garlic, and 2 tablespoons sauce per serving.

Notes

• To serve, squeeze the garlic from the roasted cloves onto slices of crusty baguette and dunk into the sauce. A 1-ounce chunk of French baguette will increase the PointsPlus™ values by 2.