Weight Loss Struggles and More

Ugh.

That's how I'm describing the last week or so. I've struggled to stay within my points and to eat well. It's been difficult for me. I've done a pretty good job, considering. But why does it have to be so hard? You'd think it'd be simple after having read everything I've read, but I've come to accept the fact that I have a problem. It's like a bad addiction. I'm not sure how else to describe it.

Take for instance today. I had a moment of panic, which led to stress... and what do I try to do? Turn to food for the comfort. Thank goodness I have a support system to pull me back to reality!

So... instead of reaching for something BAD for me, I entertained myself elsewhere.

Anyway... back to something not so down... lol

In my WW magazine, there was a section about how to make steaks for less. It's complete with three recipes, and I thought I'd share some of that article now. Enjoy!

Steak Specials

Not all low-priced steaks are created equal. Here's how to get more bang for your buck:

Cube - This cut of lean round steak is never tough because it has been through a butcher's tenderizing machine. The result? Less fuss for you - no pounding or marinating necessary.

Ham - Choose a steak that's at least 1/2-inch thick (also, pick slabs without the bone so you get more meat for the money). Though the package says "fully cooked," we suggest heating the ham for maximum flavor.

Salmon - Frozen salmon steaks are a great buy. look for moist, translucent flesh. Thaw in the refigerator overnight or microwave on Defrost in 30-second intervals for 2 minutes per pound, with equal standing time between zaps.

RECIPE

Swiss Steak & Spuds

Prep Time: 10 min.
Cook Time: 40 min.
Serves: 4

Ingredients:
- 1 lb Yukon Gold potatoes, peeled and cut into chunks
- 1/2 tsp each salt and coarsely ground black pepper
- 1 1/2 c low-sodium beef broth
- 4 Tbsp all-purpose flour
- 4 (1/4-lb) cube steaks, trimmed
- 1 (8 oz) package sliced mushrooms

Directions:
1. Bring potatoes and enough water to cover to boil in covered pan. Simmer until tender, 10 minutes. Drain, reserving 1/2 cup liquid. Return potatoes to pan; add 1/4 tsp salt. mash potatoes, adding 1/3 - 1/2 cup liquid.

2. Mix broth and 2 Tbsp flour. Coat steaks with remaining 2 Tbsp flour, 1/4 tsp salt, and pepper.

3. Spray nonstick skillet with nonstick spray and set over high heat. Add steaks and cook 2 minutes per side. Stir in mushrooms and broth mixture; bring to boil. Cover and simmer 25 minutes. Uncover and cook until gravy thickens. Serve with potatoes.

PER SERVING (1 steak with 1/2 cup potatoes and 6 Tbsp gravy): 318 calories, 9 grams fat, 3 grams saturated fat, 0 grams trans fat, 49 mg chol, 502 mg sodium, 30 g carbs, 3 grams fiber, 31 grams protien, 23 mg calcium. WW Points Value: 7.

Ham Steak & Hash Browns

Prep Time: 10 min.
Bake / Broil: 30 min.
Serves: 4

Ingredients:
- 3 cups frozen diced unseasoned hash browns
- 1 large red or green bell pepper, diced
- 2 tsp canola oil
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 (1-lb) boneless low-sodium ham steak, quartered
- 2 Tbsp barbecue sauce

Directions:
1. Preheat oven to 425 degrees F. Spray rimmed baking pan with nonstick spray. Toss hash browns, bell pepper, oil, black pepper, and salt on pan; spread in single layer. Bake until has browns are lightly browned and bell pepper is tender, about 25 minutes, stirring once halfway through baking time. Cover and keep warm.

2. Increase oven temperature to broil. Spray broiler rack with nonstick spray. Broil ham 4 inches from heat until heated through, about 3 minutes per side. Brush with barbecue sauce and broil until sauce is bubbling, about 1 minute. Serve with potatoes.

PER SERVING (1 piece ham with about 2/3 cup potatoes): 265 calories, 8 grams fat, 2 grams saturated fat, 0 grams trans fat, 53 mg chol, 1,293 mg sodium, 25 grams carb, 1 gram fiber, 23 grams protein, 16 mg calcium. WW Points Value: 6.

Salmon Steak & Red Potatoes

Prep Time: 10 min.
Roast Time: 35 min.
Serves: 4

Ingredients:
- 1 lb red potatoes, scrubbed and quartered
- 1 Tbsp + 2 tsp whole-grain Dijon mustard
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup plain fat-free yogurt
- 4 (5 oz) salmon steaks, about 1 inch thick

Directions:
1. Preheat oven to 425 degrees F. Spray rimmed baking pan with nonstick spray. Mix potatoes, 1 Tbsp mustard, oil, 1/8 tsp salt, and 1/8 tsp pepper; spread on pan. Roast 20 minutes, stirring once after 10 minutes.

2. Mix yogurt and remaining mustard, salt, and pepper in bowl. Remove potatoes from oven; push to one end of pan. Coat 1 steak at a time in yogurt mixture, place on opposite end of pan. Roast until salmon and potatoes are cooked through, about 15 minutes. Remove salmon skin and bones before serving.

PER SERVING (1 steak and 1/2 cup potatoes): 295 calories, 10 grams fat, 2 grams saturated fat, 0 grams trans fat, 80 mg chol, 400 mg sodium, 21 grams carbs, 2 grams fiber, 20 grams protein, 73 mg calcium. WW Points Value: 6.

Ranch Dressing

Who doesn't love ranch dressing? Who doesn't love dipping EVERYTHING in it? I know I do. A LOT. Ranch dressing and I have had a wonderful love affair, and unfortunately, I think it's got a heavy hand in why I've gained so much weight in the last few years. Which is sad. It's so good!

So, I was incredibly thankful when my mother reminded me that we had a Weight Watchers point friendly recipe for it! I was so excited :) I went right for the recipes, and discovered that we actually have 2. So, if you have an aversion towards one, you might find the other appealing! I'm going to share both with you, and hope you all find a new love with one of these :)

1-Point Ranch Dressing

Ingredients:

*2 cups buttermilk
*1 Tablespoon light mayo
*1 Packet Hidden Valley Ranch Buttermilk Flavor

Mix together, and voila!

1/2 cup = 1 point


Ranch Dressing

Ingredients:

*1 packet Hidden Valley Ranch Buttermilk Flavor
*1/4 cup Hellman's Light Mayonnaise
*3/4 cup Kraft Fat Free Mayonnaise

Mix together, and serve.

4 Tablespoons = 1 point