Weight Watchers: A Gain! Yikes!

Current Weight:  214.1 lbs

Total Weight Loss: 20.3 lbs

Ugh.  My first gain.  I sort of expected this as I didn’t eat as well as I would have liked all week, and I only worked out three days.  I also didn’t sleep a lot which is usually a factor in how successful my week is.

Speaking of working out, WER‘s editor Sarah Tyson came up with a great challenge.  She’ll go into it more in her post tomorrow, but I wanted to get you guys to play along too!  Basically, we’re all aiming to do 30 minutes of exercise every day for 30 days.  I started yesterday by going to yoga (shocking, I know).  It can definitely be hard at times to get in exercise, but we all have a spare 30 minutes right?

With that, I’m going to leave you with a couple of recipes that I tried out recently.

Warm Spinach Salad with Bacon, Chicken and Blue Cheese (Recipe: WeightWatchers.com, Total PointsPlus: 5)


  •  2  Tbsp   apple cider vinegar
  • 1  tsp   Dijon mustard
  •  3/4 tsp   table salt
  • 1/4 tsp   black pepper
  • 5  oz   fresh spinach, baby variety
  • 2  cup(s)   uncooked radicchio, coarsely chopped
  • 6  slice(s)   uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces
  • 8  oz   cremini mushroom(s), sliced (about 3 1/2 cups)
  • 1  large   uncooked red onion(s), thinly sliced
  • 1  pound(s)   cooked skinless, boneless chicken breast(s), chopped into bite-size pieces
  • 1  large   Granny Smith apple(s), thinly sliced
  • 1/4 cup(s)   blue cheese, crumbled


  • In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
  • Toss spinach and radicchio in a large serving bowl; set aside.
  • Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
  • Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Makes 6 servings.  Yields about 1 1/2 cups per serving.

Notes:  I ended up using more spinach and not any radicchio (personal preference).  If I were to make this again, I don’t think I would cook the onions, but I tend to like raw red onion a lot.  I also substituted gorgonzola for the blue cheese – again, personal preference.  Overall, I really liked this salad.  I little more prep than my typical salad, but super satisfying.  Plus, it has bacon.

Shrimp and Avocado Tostadas (Recipe: RealSimple.com, PointsPlus Total: 13)





  1. In a medium bowl, toss the shrimp, avocados, and onion with the lime juice and 2 tablespoons of the oil; season with ½ teaspoon salt.
  2. Heat the remaining ½ cup of the oil in a medium skillet over medium-high heat. Fry the tortillas one at a time until crisp, 1 to 2 minutes per side; drain and season with ¼ teaspoon salt. Top with the shrimp mixture.  Makes 4 servings.

Notes:  I actually baked one of my tortillas in the oven (@ 425F for 13 minutes) and fried the other.  Honestly, once you put the shrimp mixture on top, you couldn’t tell the difference.  I would recommend not frying them.  It would probably save you about 2 points, plus it doesn’t require as much attention and isn’t as messy.  I also ended up cooking the shrimp and onion in a mix of taco seasoning and lime juice to give things more flavor.  I definitely plan to make more tostadas!  Super easy and very filling!

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