Weigh in Wednesdays & Weight Watchers Lasagna Recipe

I have had a rough couple of days with Weight Watchers last week; there was one day where I didn't even track my food.  I have never not tracked my food and I know it was a day I waaay over ate too; I was craving chocolate and ice cream and all things awful for me.  

I knew I couldn't just sail through a whole weight loss program without hitting some bumps in the road so I didn't beat myself up over it.  I vowed to get back to eating right and tracking my food and exercising.  It didn't hurt that some new clothes I ordered came in and sizing my favorite jeans down one size-- they fit perfect!  I knew I didn't want to sabotage all that hard work I've put I so far and returned to tracking, eating right, and exercising.

I quickly snapped a selfie in my full length mirror and put together this comparison.  Me on the 6th in my new (smaller!) jeans versus me back in October.  I hoped that would keep me motivated to keep on going.  

I ate a few old favorite meals a lot these past few weeks-- like my fruit and yogurt parfait (3 points!)

But branched out and tried a few new favorites too!

Like this Nutella and strawberry sandwich on light Sarah Lee Bread; paired with fresh fruit or a side salad it made a perfect meal that satisfied my sweet/ chocolate craving.

I tried this amazing Basil Parmesan salmon recipe from Penny's Passion and using my light mayonnaise it was only 3 points for two whole pieces of fish!  I served it with fresh roasted green beans and a salad. YUM!

But I think my favorite meal was this Weight Watchers Lasagna recipe that I made.  I used my regular go-to lasagna recipe and made a few Weight Watchers tweaks here and there.  

Ingredients:

1 1/4 lbs ground; (99% fat free)

1 zucchini, chopped into bite sized pieces

1/2 onion; minced

1 tsp. minced garlic

1 Tbsp Italian seasonings; divided

1 24 ounce can no sugar added hunts pasta sauce

1 14.5 ounce can diced tomatoes with the juice

15 ounces fat free ricotta cheese (though we could only find low fat)

9 Barilla oven ready lasagna noodles

3/4 cups fat free shredded mozzarella 

First I sprayed my 13x9 dish with cooking spray and set it aside.  

In a large skillet I headed up the 99% lean turkey breast and added in some diced zucchini, minced garlic, chopped onion, and 1/2 a tbsp. of Italian seasoning.

Meanwhile in a small bowl I mixed the ricotta cheese with the 1/2 Tbsp. of Italian seasonings.

Once the burger was cooked through I added the can of pasta sauce and diced tomatoes (with the juice)

Then I began assembling my lasagna:  1/3 of the turkey mixture on the bottom

Followed by three lasagna noodles.

I spread a bit of the ricotta cheese over the noodles

Then repeated the layers until I ran out of supplies.

Then I topped the lasagna with the fat free Mozzarella cheese shreds and baked it in a 350 degree preheated oven for 30 minutes until the cheese was lightly browned and melted.

I let it cool for 5-10 minutes and then cut it into 8 servings with only 4 points per serving!!  Paired with a large salad it made for a very filling dinner.

This week I'm focusing on getting back to exercising daily and drinking all my water.