I never worried too much about my weight when I was pregnant with Annalyn. My doctor was happy with my weight gain and until the very end when I started retaining water, I felt really good about how I looked. Funny how that changes after giving birth.... But thanks to my lovely sister-by-marriage (formerly Mike's little sis, but I claim her as my own now), I had a very definite deadline for losing the baby weight after Annalyn was born. Not only had Emily asked me to be her Matron of Honor in her upcoming wedding (almost exactly 5 months after Peanut was born), but she'd also picked out bridesmaids dresses that only came in junior's sizes. Wow, talk about pressure. I hadn't worn junior's sizes since high school, and I couldn't even get in my own pre-baby dresses yet. Needless to say, I had a lot of work to do.
This is my version of a 5-ingredient WW recipe (but 5 just wasn't enough for me!). I like to serve it with this baked parmesan asparagus or green beans with a little basil.
-1/3 c. Dijon mustard
-1/3 c. nonfat plain yogurt
-juice of 1/2 of a lime
-1/2-1 t. garlic salt, (start with 1/2 and adjust to taste)
-1 T. dill weed, dried (I like more, some people like less)
-1/4 t. cayenne pepper
-1/4 t. cumin
-black pepper, to taste
-1 lb. boneless, skinless chicken breasts (cut into about 4 oz. pieces. Note: most packages of chicken breasts come with 2+ pounds, so may need to double the rest of the recipe)
-4 to 6 sheets aluminum foil (not exactly an ingredient, but nice to have a heads up when you're shopping and just glance at the ingredient list beforehand!)
1. Preheat oven to 350 degrees.
2. In a small bowl, combine mustard, yogurt, lime juice, and spices. Whisk until smooth.
5. Using oven mitts, open foil. (In all fairness, I lack the talent to open folded foil while wearing oven mitts. If you share this shortcoming, feel free to use your hands, just beware the steam as it escapes.)
**Yields 4 servings, 3 points each!