Weigh In Wednesday

So this week is a little bit of a conundrum.  I lost ZERO pounds.  I know I had kind of a "big" week last week, but still, I feel like losing no weight at all is a little extreme considering the week I had.  I was super excited to weigh in this week because we didn't have Sunday care group (which usually takes up a lot of my overage points) and the majority of my meals this week were super healthy.  I had soup like 3 times, I had salads, I ate the weight watchers endorsed Smart Ones meals a few times (since I had to work the weekend, one day from 4am-1pm), and Steve and I only ate out twice, one of which wasn't even that bad (like 16 points).  I also didn't dip in to any activity points this week either...and my work out schedule was the same, 5 days this week.

So like I said, a conundrum.  But I guess it has been about 2 months since the last time I didn't lose any weight in a week, so I guess I can't be too bummed.  It was just one of those weeks I guess.  It doesn't look like I'll be reaching my goal of being my "normal" weight by the time we head to California in 2 weeks, but I'll be at least 21 pounds lighter than I was in January when I started this journey (barring I GAIN weight in the next 2 weeks). 

April is going to be full of traveling, so I'm hopeful that I can stay on track.  I have my online tracker to help me with my food intake and I created a workout schedule for myself based on when I'll be traveling.  I chose workouts off of our OnDemad and put them on a calender for the month and made sure that I was working out at least 5 days a week.  So sometimes I'm working out like, 7 days in a row but I have 3 days off in a row because of traveling.  But I'm determined to get them in...even when in California!

I'm hopeful for a big loss next week!  Until then, here is a recipe from this past week.  Even though I didn't lose anything eating it, maybe you will.

9 point dinner:  Turkey cutlets with cranberry sauce and stuffing

Turkey Cutlets with Cranberry sauce

makes 4 servings

4 (3oz.) turkey cutlets

1/4 tsp. salt

1/4 tsp. ground black pepper

2 tsp. canola oil

1 onion, chopped

1 cup low-calorie cranberry juice

1 tbsp. packed dark brown sugar

1 tbsp. red wine vinegar

1 tsp. green peppercorns

1/2 tsp. dried thyme

1/3 cup + 2 tbsp. dried cranberries

1 tbsp. cornstarch, dissolved in 2 tbsp. water

On a sheet of wax paper, sprinkle the cutlets on both sides with the salt and pepper.  In a large skillet, heat the oil.  Saute the turkey and onion, stirring occasionally and turning the turkey once, until cooked through, 5-7 minutes on each side.  Transfer the turkey to a plate.

In the same skillet, combine the cranberry juice, brown sugar, vinegar, peppercorns, and thyme; bring to a boil.  Stir in the cranberries.  Reduce the heat and simmer 5 minutes.  Stir in the dissolved cornstarch; bring to a boil.  Cook, stirring constantly, until thickened, about 1 minute.  Spoon over the turkey.

Recipe from Weight Watchers New Complete Cookbook