Okay, I decided that when I do Weigh-In Weds., I should also post a recipe that I liked and tried during the week. Something on the healthier side. I figured you should be "rewarded" for my "confessions."
First off, 1 lb. lost. It'd probably be more but, well, I suck. lol
1) I worked Jillian's Shred 3x in the last week, walked one day, slacked the rest. I was very tired from Jillian this time around, not sore. Just exhausted.
2) I won't give you a complete run-down of my eating but I will say a couple fast food meals made their way in as well as some soft serve ice cream with sprinkles a couple times last week. This was tempered, however, with my eating better at least 50% of the week.
3) I know that if I eat better 100% of the time and actually exercise everyday, (one day, Sunday, I will not workout with Jillian but I will walk in my fields), I will post a higher loss next week.
4) I also know that I'm okay with last week's results. All things considered, I feel better already and I was able to work with Jillian this morning and not want to collapse. Most importantly, I only cursed her one time the whole 20 minutes! THAT is CHANGE, people.
Overall, go me. A slow start and I can do better so I will.
Second up, the recipe. I was planning on having this for mother's day but the hubs made his version. I do not want to know what was in his, it was too good, too rich, too lovely for me to ask or worry. However, I have made this before and it's quite good and lovely all on it's own (especially if you can use fresh instead of canned mushrooms).
FILET WITH MUSHROOM SAUCE
NOTE: This recipe was adapted from a recipe on Weight Watchers.com from kitchen of ABOOMGAARDEN
1 clove garlic, minched
black pepper
salt
1/8 cup shallot (I used 1/3 of medium vidalia onion), diced
2 Tbsp cornstarch (I was out & had to use flour)
2 Tbsp water
16 oz canned mushrooms, drained & sliced (originally called for fresh but canned worked fine)
1/2 cup dry white wine (originally called for sherry - red wine might work better, I just didn't feel like opening any)
8 oz sodium free beef broth
2 Tbsp unsalted butter
4 oz filet tenderloin, trimmed
Directions:
- Melt 1/2 butter in large skillet, season both sides of filet with salt and pepper.
- Add filets to skillet and cook 3.5 minutes on each side (or to the desired level of done). Remove from pan but keep warm.
- In same pan, melt remaining butter. Saute onion, mushrooms, and garlic for approximately 3 minutes.
- Reduce heat to medium. Add wine and beef broth, and a touch more salt and pepper.
- In a separate bowl, mix together water and cornstarch until smooth. Increase heat and add to the pan, stirring constantly to a boil. Once the mixture thickens, serve over the heated filets.
Serve with fresh steamed vegetables and enjoy!
Cheers!
Beck
6 comments:
See, I told you I would help....I took that pound you lost and found it a home so it wouldn't come back. I gained...but I am still in there kicking and exercising...sort of.
Like your recipe...I love mushrooms!
You are so honest, I love it...I actually have been doing horrible....(hanging my head in shame)
I think you can be proud of yourself that not only did you not gain any weight, you lost some. It's not much, but much better than a gain!
I'm too scared to step on my scales...
Ok I just sucked it up and did it and Im taking off 20 pounds for not being naked and the two cups of coffee I just drank.
Im heartened to hear you only cursed Jillian once. That IS progress.
A pound is still good. You're more likely to keep it off if you lose it slowly anyway.
(Soft serve icecream is so fluffy - surely it cant count for much ?)
Good on ya! This recipe sounds great, you could try using olive or grape seed oil instead of butter, its better for you, then you can add a bit of cream to the sauce instead and leave out the cornstarch, which is what we usually do, its yum!
Gonna be trying this tonight with a Sirloin! Just gonna use a cast iron skillet!!!! Of course I need to cook husband's separately because he doesnt like mushrooms. Oh well.
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