By Ginna Parsons/NEMS Daily Journal
Well, here we are, on the brink of another year. And I am a full 15 pounds heavier than I was at this time a year ago.
What happened, you ask? Mostly poor choices on my part, including larger-than-life portions, a return to regular Cokes and frequent trips through the drive-throughs where I was happily handed burgers and fries.
My trips to the Wellness Center dropped from 20 visits a month to eight.
Was there stress in my life that contributed to my backslide? Well, sure, but isn’t everyone stressed? Did I run short of time some nights and opt for the pizza delivery man? Yes, but that’s just an excuse.
And, unfortunately, none of my excuses are valid. I simply got lazy and bored and I returned to my old high-fat, comfort-food ways.
When I went to get dressed Saturday evening for Christmas Day dinner and I had to change shirts four times to find one that fit comfortably, I told my husband, “That’s it. Tomorrow, I go back to my healthful ways.”
And I did. I spent Sunday munching on whole wheat toast and turkey sausage links at breakfast, chicken noodle soup at lunch and baked turkey with green beans and low-fat potatoes at supper.
Monday I ate well again and even added a trip to the gym.
I’m particularly upset with myself because I remember how hard I worked in 2007 and early 2008 to take off 56 pounds.
And while I’m motivated to take this added weight off, I need to find a way to stay motivated and to remain motivated long after the goal has been reached.
I’ve got a couple of friends who are on board to get healthier in 2011. Perhaps, together, we can keep one another on track.
Meanwhile, here’s a recipe I discovered in 2007 that was healthful and delicious. I plan to make it a staple in my diet once again.
This recipe calls for 11⁄4 cups of Parmesan cheese. I use only 3⁄4 cup of it in the sauce and I don’t sprinkle the final 1⁄4 cup on at the end, and mine is still plenty rich. If you follow the recipe as written, each serving has about 13 grams of fat and 400 calories.
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
11⁄3 cups 1 percent milk
11⁄4 cups grated fresh Parmesan cheese, divided
2 tablespoons 1⁄3-less-fat cream cheese
1⁄2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1⁄4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper. Serve immediately.
Ginna Parsons is the Daily Journal’s food/home/garden editor.