be happy for this moment.

If you really want to be depressed, weigh yourself in grams.
Jason Love

I had my weigh in yesterday at Weight Watchers for my fifth week. Last week I gained 1.4 pounds (yikes!).

My mom was in town that weekend and when I was checking in for the meeting the leader asked me, "So how was your week?"

I thought about it and replied, "Delicious!" Because it was. Maybe not worth 1.4 pounds of deliciousness but fun just the same.

So now that I've had another week to get back on track I lost 2.2 pounds this week! I'm still heavier than I was at my wedding so I think once I hit that weight again I will feel the big difference.

I also picked up the newest copy of the Weight Watchers magazine which I really enjoy. It has great recipes, success stories and fun little tips from members about what worked for them.

I also tried out a box of their snacks because I was getting burned out on the Wheat Thins. Last week I picked up the Cheddar Twists and this week the Garlic Parmsean Pretzel Thins. Since I tend to crave carbs when I'm really hungry they were both crunchy and yummy as a snack or with my lunch.

In closing, here is my favorite Weight Watcher-friendly recipe I tried this week:

Smothered Buttermilk Chicken

1 pound boneless skinless chicken thighs

1 c. shredded carrot

1/3 cup onion -- chopped

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

1 package roasted chicken gravy mix

1/3 cup skim buttermilk

2 teaspoons flour

1 cup frozen peas

In a 5 quart crock pot, combine chicken, carrots, onion, water, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 4 to 6 hours or on high setting for 3 to 4 hours. If using a 3 quart crock cook on low for 6-8 hours.

About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.

Yield: 4 servings (about 1 cup) = 183 Calories; 6g Fat (29.4% calories from fat); 22g Protein; 12g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 499mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk