be happy for this moment.

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

So gain this week at Weight Watchers I didn't lose or gain an ounce. My leader said it was great that I was eating well enough to maintain but before I get to that point I need to lose the weight I don't want!

I'm making an extra effort this weekend with my tracking and also trying new foods to change it up. After doing the program for seven weeks I've been a bit on cruise control so I'm shaking it up a bit to get me measuring again and tracking every bite, lick and taste!

I will also be "moving more" by taking longer walks and trying new exercise. Last night, Nick even went to yoga with me! It was my first time at that location and I really liked it so hope to continue once a week.

Here's my favorite Weight Watcher-friendly recipe this week:

Cashew Chicken

2 tsp peanut oil
2 medium garlic clove(s), minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tbsp low-sodium soy sauce, or more to taste
2 medium stalk(s) celery, chopped
8 oz canned bamboo shoots, drained
8 oz canned water chestnuts, sliced, drained
1 1/2 tbsp cornstarch
2 cup(s) cooked white rice, kept hot
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.

Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.

To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.