Friday night was great. I had the whole house to myself as CB had his arse parked on a bar stool for boys night out. I had time to go to the market, buy groceries and then actually cook them. Wonderful. I perused the WW website for something that I thought would hit the spot and still not be over 6 points per serving, because I was feeling hungry and I wanted to be able to have a nice big bowl of whatever I made as long as it didn't end up tasting like shit.
This was great. I have to admit, I was skeptical, but it ended up being really wonderful and I had enough left overs that CB and I ate it for dinner on Saturday and although this didn't fill him up and he used it as a side dish to his main meal, it really was very tasty and I would not have second thoughts about making this again for non WW peeps.
So, how do I feel about my first week on WW. Well, the first two days were really hard, I felt like I was constantly hungry and was aggravated by how quickly my points seemed to disappear. By the third day when there was movement on the scale, and the points seemed to last longer because I was making better food choices the plan began to feel easy to live with. I'm extremely glad that I decided to give it a try. I think I'll be able to stick with this, I hope I'm not being to premature here...I hope that the plan continues to work for me in the upcoming weeks...we'll see.
So, at then end of one week I have lost a grand total of 4.0 pounds. I have 9 pounds to my goal. Fingers Crossed.
Barley-Asparagus "Risotto" with Balsamic Vinegar
2 tsp olive oil
1 medium onion(s), minced
1 cup uncooked barley, use quick-cooking pearl variety
3 cup fat-free chicken broth, or vegetable broth
1/2 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup chives, fresh, sliced
1 1/2 Tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 Tbsp grated Parmesan cheese
Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.
Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.
3 WW points per serving
Rating = Damn Good