It’s Monday and I’m in diet panic attack.
I’m usually comfortable with who I am and how I look…
but you see I have my class reunion coming up this weekend and for some crazy reason…
I’m flipping out.
What is wrong with me?
I didn’t care then…why should I care now?
Maybe it’s like I feel I should DO SOMETHING…
So I got my hair cut…
and my eyebrows waxed…
Tonight we’re eating a Weight Watchers meal.
Just because it makes me feel better.
The surprise was that it was delicious and Hubby kept saying ‘yum’ throughout dinner.
So tonight I share with you not only my pre-reunion anxiety but a delicious low fat Weight Watcher’s meal, Shrimp Noodle Stir Fry.
Start by cooking up 4 oz. of Chinese noodles or spaghetti according to directions.
Clean up and chop into chunks a pound of shrimp or chicken or both!
Tonight I did 3/4 lb. of shrimp and 1/4 lb. of chicken to add some variety.
Take one egg and one egg white and mix them up like you would for scrambled eggs.
Mix together chicken broth, soy sauce, rice vinegar, Asian sesame seed oil (the dark kind) and set aside.
Pull together some veggies!
Tonight we’re having red peppers, scallions, spinach and carrots.
You could do mushrooms, asparagus, broccoli, bok choy – whatever’s in the frig.
Chop your veggies…
and put them into little bowls.
I like little bowls of ingredients when I stir fry…everything’s pre-measured and ready to toss in the pan.
Heat 1 tsp. canola oil in the pan…put the egg in and cook until firm.
Remove egg from pan, wipe out the skillet and heat another teaspoon of canola oil. Add 2 minced garlic cloves and 1 tsp. minced peeled ginger.
Stir fry until fragrant.
Stir in shrimp, chicken, scallions, peppers and carrots. Cook for about 3 minutes until the shrimp and chicken is opaque in the center.
Add eggs and spinach; cook stirring until spinach is wilted.
Add noodles and soy sauce mixture and cook until heated through.
Enjoy as I remind myself – ‘it’s only high school’!