Back On The Wagon in 2009

We've all heard, "the cobbler's children have no shoes." In my case, I have helped several of my clients lose weight by preparing meals for their specific diet plans, yet my weight continues to increase. Maybe I need to hire a personal chef too!

As many people do, I've committed to getting back on the wagon this new year. After reaching my goal with Weight Watchers in 2004, I quit smoking and gained back the weight - and then some. Ugh.

This past Monday, I started again - journaling and counting my points. It's not so bad, actually. It's really a stark wake-up call as I again realize that my portion sizes had gotten out of control and my food choices were not the best.

Of the healthy meals that I prepared for my family this week, there were two that I really enjoyed. The first was Garlic-Pecan Mahi Mahi and the other was General Tso's Chicken & Brown Rice. These dishes both have a points value of 6. Add a cup of green beans or broccoli and you have a complete low points dinner that satisfies.

The General Tso's Chicken recipe was found on Recipezaar.com and the Garlic-Pecan Mahi Mahi recipe was adapted from the WeightWatchers.com message boards.

General Tso's Chicken (6pts)
serves 4

3/4 Cup chicken broth (low sodium)
2 Tablespoons cornstarch
2 Tablespoons soy sauce (low sodium)
2 Tablespoons sugar
1 Tablespoon white wine vinegar
1/2 Teaspoon ground ginger
2 Teaspoons peanut oil
1/4 Cup scallions
2 garlic cloves, minced
1/4 Teaspoon red pepper flakes
1 Pound boneless, skinless chicken breast - cut into 2" chunks
2 Cups cooked brown rice - kept hot

In a medium bowl, whisk together: broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.

Heat oil in wok or large skillet over medium-high heat. Add scallions, garlic, and pepper; cook for 2 minutes. Add chicken and cook until browned on all sides - approximately 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through - about 3 minutes.

Serve chicken and sauce over brown rice. Recipe yields approximately 1 cup of chicken & sauce and 1/2 cup brown rice per serving.

Garlic-Pecan Mahi Mahi (6pts)
serves 4

1 Pound Mahi Mahi filets
2 Teaspoons unsalted butter
2 garlic cloves, minced
2 Ounces chopped pecans

Spray grill and fish with PAM. Grill (or broil) fish until white and flakey.

While fish is cooking, melt butter in small pan. Add pecans and garlic. Saute' over medium heat, stirring frequently so pecans toast but do not burn. When fish is cooked, top it with the garlic pecan butter.