Time to buckle down

I will have to admit that I have not been putting my whole heart into the Weight Watcher thing the last couple of months. I'm not sure if it was because of my fear of failure during the holidays...or just me. But I have to do something and soon if I'm ever going to turn this ship around and start heading into the right direction. So this is what I have decided:

1. Track...track...track...it makes a difference and I know that. I just have been doing it sort of half way for a bit.         Time to buckle down.

2. I've joined the "What I Ate Wednesday" club to put out in the blog world what I'm eating. It's one thing to log it into the WW tracker, it's quite another to admit that you've been cramming gummy bears or chips into your mouth all day. (which by the way...I haven't) But I need to be held more accountable about what I am eating. Hopefully this will help too.

3. Join the "Junk Food Free February" campagin whole heartedly. I look at it as being another challenge to myself to keep on track.

4. I have also decided to switch back to my Laurens Weight Watcher meetings. My leader (and friend) Eunice says I have a connection with them and they have helped me get to where I am. So, I'm going back. If I can drive home from Zumba 30 miles away in the dark, then I can drive home from WW in Laurens 7 miles at dusk. So, starting tonight...I'm going back to Laurens. Besides, I miss them. :)

Well, that's about it for now. I'm sure after the meeting tonight the girls will give me more ideas to help me and I'll incorporate them into the plan. By the way...I found something that is kinda awesome.  Well, maybe more than just kinda...

It's a recipe that I tweeked from Janetha @ Meals and Moves blog. Here is the link to her recipe called Apple Pie A La Mode:  http://mealsandmovesblog.com/2012/01/28/apple-pie-a-la-mode/

But here is my recipe:

1 6oz container of Chobani Apple Cinnamon
6 oz Almond Breeze Unsweetened Vanilla Milk
1 packet of Weight Watchers Vanilla Smoothie Mix
Dash of cinnamon
4 or 5 ice cubes
(Fat Free Reddi Whip, optional)

I ran it through the recipe builder (w/o the whip cream) and it came up to 7 points plus. It's pretty filling and an awesome lunch after Zumba. Combine it with a sliced apple or pear or even a small mixed green salad and you have a bang up meal.

Ok, I'm off to enjoy my version of my Apple Pie A La Mode Smoothie. Do you have a recipe for a smoothie you'd like to share? I'd love to hear from you. I am always looking for new and delicious ways to make smoothies, especially in the summer. Thanks!

Friday and Fish Tacos.....

Somehow I got it into my head that I wanted fish tacos for dinner. I went to one of the local Mexican restaurants to see if they made them...no luck. So I had to go to the store and gather up all of the necessities to make them at home.   

The usual suspects....

For the Pico de Gallo:

5 roma tomatoes, diced

1/2 red onion, minced

2 tablespoons chopped fresh cilantro

1/2 jalapeno pepper, seeded and minced

1/2 lime, juiced

1 large clove garlic, minced

1 pinch ground cumin

salt and pepper to taste

Directions:

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, cumin, salt and pepper together in a bowl. Refrigerate at least 3 hours before serving. 

For the Fish:

1 pound tilapia

2 Tbsp olive oil

2 Tbsp fresh squeezed lime juice

Salt and pepper to taste

For the Chipotle Sauce:

1/2 cup Chobani plain nonfat Greek yogurt

2 Tbsp mayonnaise

2 tsp. chipotle peppers in adobo sauce, finely minced

8 (6-inch) corn tortillas 

1 1/2 cups of cole slaw mix (shredded cabbage)

1/2 cup corn kernels (thawed)

1/4 cup of cilantro, chopped 

Directions:

In a small bowl combine olive oil, lime juice and salt and pepper. Drizzle over the fish and marinate for 20 minutes. 

In a small bowl combine the yogurt, mayo and chipotle and adobo sauce. Set aside.

                                                                                                                    

Remove the fish from the marinade and fry in a nonstick pan that has been sprayed with non stick cooking spray. Cook approximately 3 minutes per side. 

Then set the fish aside on a plate.

Heat the tortillas on a grill or in the pan for about 30 seconds or til they are warmed through, but not cooked hard.

Flake fish with a fork. Top each tortilla with 1 tablespoon of chipotle sauce. Top with fish, cabbage, corn and Pico de Gallo. Sprinkle with cilantro. (optional)

 I served it with refried beans topped with some shredded colby jack cheese. I was very pleased with how it came out....and even Jim loved it, and that's saying something!