Well, another week in the weight loss program and I lost another pound. Okay, not monumental by any means, but in this case, I truly believe that slow and steady wins the race. I didn't gain it overnight. Enough said.
I have been exercising religiously five days a week. On the weekends, we are so busy between shopping and chores, I hardly get to sit down until dinner time. But during the week, I am doing HIIT (High Impact Interval Training - 20 -30 minutes) with resistance training on those days.
On alternating days I am doing Jillian Michael's "Yoga Meltdown," which I just love. I am using her "Fast Fix Kickboxing," too as 3 of the HIIT routines. That DVD is great. Since I have previous knee injuries, I find kickboxing works for me. You have to find a routine that works for you.
On the WW program, one of the things that I am learning is how much I deluded myself into thinking my recipes were "healthy." Now I think I was headed down the right street. I never used a lot of salt. I tried to load my dishes up with fiber, and I do love my veggies. But there is always room for improvement. Such is the case with my Mushroom Ragu.
This is a mushroom ragu "redoux" - kinda. The recipe is updated and it's healthier than my old version(s) too, which you can find under "vegetarian" meals. A couple of people asked me to add the labels back in as it's easier to find favorite recipes. So I did.
This recipe comes in at 8 points per serving if you are following Weight Watchers (according to their online calculator). But this is your entire dinner. The veggies are in there! It's great for busy days or days when you want or had a splurge and you need to go a little lighter, yet you want something that will "fill you up."
If you are following the "Simply Filling" program like I am - you will find that certain brands of pasta are considered to be "Power Foods." That means you do not have to count them in your weekly indulgences.
I will explain to you in another post why I am opting for "Simply Filling" over counting points.
Grated cheese is optional. But remember to watch what kind of cheese you add as that can make a difference if you are counting points.
And remember, the pasta is optional, too. You could serve this over Polenta or even barley.
Note: This is almost vegetarian as it does include anchovy paste. You can swap that out for salt or another seasoning if you don't want it in there.
As a bonus, it's a one dish recipe; perfect for week nights. Substituting fresh garlic is perfectly okay. I love fresh garlic, but I had this on hand tonight. I like the way the garlic paste "melts" in with the anchovy paste.
Okay - enough chit chat -
|1 cup(s) fresh portabella mushroom(s), chopped|
|1 cup(s) fresh white mushroom(s) - steak cut or thick cut|
|1 tbs. light olive oil|