be happy for this moment.

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

I've been on the bandwagon for a while but this is my first official "Weight Watchers Wednesdays" with fellow bloggers.


This week (I weighed in the morning) I'm doing what I do best, maintaining. Which will be great when I've lost the weight I want but for now, I'm just hanging out. Oh well it is better than gaining, right?! At this point, I'm down just under five pounds but looking to get off about 10 or 15 more.

Here's my favorite recipe from this week. It is perfect for this cooler weather! It makes an awesome, comfort-food style dish that reminds me of my mom's chicken and dumplings.

Smothered Buttermilk Chicken

1 pound boneless skinless chicken breasts (you could use thighs instead)
3 medium carrots, sliced
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 buttermilk
2 teaspoons flour
1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 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.