Barley with Butternut Squash, Apples and Onions | WW 3pts

Easy Peasy Lemon Squeezy. That's what this recipe was to make. I think I whipped it together in about 20 minutes. I'll be honest. It was good, but I don't think it was as good as the barley asparagus risotto, or the squash bake, but it was 3 points and it did the trick for me. CB enjoyed it, but he had about 4 servings and a full side salad before he was full.

I didn't have a proper weigh-in on Monday because I was traveling for work and didn't have a scale in my room or in the hotel gym, so I'll use my Thursday morning weight as my Monday morning weigh-in, and I'm down another pound, so that's 5 pounds all together since I started just over two weeks ago. Not too shabby.

Do I feel a difference? Yes. When you are only 5' 3" the smallest amount of weigh gain can make a big difference in your body, you just don't have the height to hide any weight. My clothes are looser (thank Jebus) and my ring is not as tight, and weirdly enough, my watch fits me better.

Just being on the plan helped me make good food choices while I was away. Faced with hotel and conference food for 6 days, I was petrified to get on the scale when I got back. I was afraid that trying to eat healthy, but not knowing the food points of anything I was being served was going to be a recipe for disaster; but it wasn't, I guess I was capable of making the right food choices even when the points weren't given to me. That felt good.

So, I'm still happy with the plan. Is it tough sometimes, sure. Is it easier to say no to certain foods now that I'm knowledgeable about their point values, hell yeah.

I am still looking forward to baking with some of the weight watchers recipes. My little sister has a birthday coming up, so that may be my first foray into a ww inspired birthday cake.

Barley with Butternut Squash, Apples and Onions

Weight Watchers
3/4 tsp table salt, divided
1/2 cup uncooked barley
1 Tbsp olive oil
2 cup butternut squash, diced
1 cup onion(s), chopped
1/2 cup sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme - I USED DRIED RUBBED SAGE
1/4 tsp black pepper
1/3 cup fat-free, reduced-sodium chicken broth - I USED VEGETABLE BROTH

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain. - IUSED QUICK COOKING BARLEY SO THIS STEP TOOK 10 MINUTES.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.

Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.

Rating = Good