But don't be fooled. It's only a once-a-week commitment that I'm making to eating healthier.
Unfortunately for me, these pesky 20 pounds I've been holding onto since Nora was born don't seem to be going anywhere. And I want them to go. Anywhere. Somewhere. Just far, far away from me. Apparently, though, it sometimes requires a change in habits to lose weight, and I haven't changed a single habit. Just wishing and hoping the pounds away isn't cutting it anymore. Thus, Weight Watchers Wednesday was born.
Every Wednesday I'm going to make a new and healthy recipe. It might come from my Weight Watchers cookbook (I'm gonna start there) or it might come from Cooking Light or another healthy food source. Wherever it comes from, though, it's gonna be healthy.
No heavy cream, no half-and-half, no "four cups of cheese" or "1/2 pound of bacon."
We'll see how this goes.
Thank goodness it's only once a week.
Honey-Mustard Pork ChopsCourtesy of the Weight Watchers New Complete Cookbook
4 Points
4 teaspoons honey
1/4 cup Dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground pepper, to taste
4 (5-ounce) bone-in loin pork chops, 1-inch thick
To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Stir in the mustard, vinegar, salt and pepper; cool to room temperature. Place the pork chops in a gallon-size Ziploc bag; add the marinade. Seal the bag, squeezing out the air; turn to coat the chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the refrigerator 30 minutes before broiling. Preheat the broiler. Discard the marinade. Place the chops on the broiler rack and broil 3-4 inches from the heat until cooked through, 6-7 minutes on each side. Makes 4 servings.
Per serving (1 chop): 178 calories, 7 g. fat, 3 g. saturated fat, 0 g trans fat, 10 mg. cholesterol, 124 mg. sodium, 2 g. carbs, 0 g fiber, 26 g. protein, 27 mg. calc.
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