Keepin' it Real

So.

I have a confession to make.

If you read The Peach & The Pit, you may know that I have been on and off and struggling with Weight Watchers for the last bunch of months. After the holidays, I recommitted myself to the program to try and get myself back on track to a more happy weight... for me.

I never really use the blog talk about weight, overeating or any of those issues that do tend to plague many a woman's life. It is such a personal issue and one that many struggle with, not to mention the judgement that it can invite. I always wanted TAA to be happy and optimistic and a place of deliciousness. (I still do!). Plus, don't you prefer to hear about cupcakes and Oreo bars and salted chocolate glazed blondies? (raising my hand over here!)

But.

I can't ignore the fact that since I started this blog, I've gained a few pounds. Maybe more than a few. It happens to the best of us. I feel as though as a blogger, I get caught up in creating the most exciting or decadent dessert. If I don't, I worry that you won't want to read and I'll lose you to more exciting websites and blogs.

 

I have always struggled with my weight, struggled to find a balance between enjoying food, pushing myself to exercise and maintaining happiness in the process. It is a struggle every.day. 

I know that opening the door to body issues - numbers on the scale, how I look, how I feel - could lead to a slippery slope, but I have to keep it real up in here for you. And the reality is that I want to lose a little weight, have my clothes fit me the way they were intended, but to continue eating yummy, decadent, delicious food!

So I'm not going anywhere. I'll still be here with recipes and ramblings. But, some of my recipes are going to lighten up a bit and I plan to post these types of things only once or twice per week. I may even start including Weight Watchers Points Plus in certain recipes. I hope you're down with this. It's my mission to eat more healthfully and on-plan while still enjoying every crumb!

Questions of the Day:

How do you maintain a healthy balance?

Do you have any healthy recipes or exercises to recommend?

Jen's Chicken Saute with Escarole

Today's recipe comes from TAA reader and friend, Jen. Here's here note:

I've attached my recipe for Chicken Saute with Escarole. I love this recipe because, as you have said, any recipe that requires white wine as an ingredient is destined to be a star.  Also, I love the taste of the chicken and mushrooms combined with the bitterness of the escarole. Escarole does not appeal to everyone, but I'd be curious to see what you think. To me, it's a delicious balance and a real palate pleaser.  (Side note: It's a Weight Watchers recipe, so I love it even more!) - Jen C.

Chicken Saute with Escarole
*Adapted from Weight Watchers
3 tbsp all-purpose flour
1 tbsp grated Parmesan cheese
¼ tsp ground white pepper
Four 4-ounce skinless boneless chicken breasts
4 tsp olive oil
2 C sliced mushrooms
6 scallions, sliced
¼ C dry white wine
1 bunch escarole, cleaned and coarsely chopped

On a sheet of wax paper, combine flour, cheese and pepper.  Dredge the chicken in the flour mixture, coating both sides. In a large skillet, heat 2 teaspoons of the oil. Cook the chicken until golden and cooked through, 4-5 minutes on each side. Transfer to platter. In the skillet, heat the remaining 2 teaspoons of oil.  Sauté the mushrooms and scallions, stirring constantly, 2-3 minutes. Pour in the wine; cook until the liquid evaporates, 1-2 minutes. Add the escarole; cook until the escarole is tender, about 2 minutes. Once the escarole starts to cook, you should add some salt (to taste).  The first time I tried this recipe, it was very bland. The second time I made it, I added a little salt while the escarole was cooking, and it was MUCH better. Spoon over the chicken.

Some notes:
I made the dish for 4 people that LOVE to eat, so I had to double the recipe and actually use two pots.  If you're making this for only 2-3 people, one pot should be good. I also used Chardonnay, (not Chablis or Sauvignon blanc) simply because it was the only wine I had in the house, and I was too lazy to run to the store.  It still came out great!

So what do you think? Didn't Jen do an amazing job on this dish? I love that not only did she put her own spin on it to fit her needs, but that it incorporates some new, adventurous ingredients (I, for one, am completely unfamiliar with escarole). Take note of that deliciously crispy looking chicken on the bottom! And the fact that it's healthy is just the icing on the...er...cake. I cannot wait to try it!

PS - Do you have a recipe or restaurant review to share? Tell us about it (including photos!) and we'll feature it on The Avid Appetite!