Weight gain this week: 1.2 lbs (not sure what happened this week, I can pinpoint it to a couple of things, I only got the chance to workout 3 times this week instead of my usual 4-5 days, I had maybe 2 battles with portion control, & I was not feeling great for about 3 days but, other than that that’s it, I don’t use my additional weekly points of 35 & I do not use the points I gain from working out. They say you have to eat 3,500 calories to gain 1 lb, well that surely did not happen, my hubby thinks mabye I’m not eating enough…hmm, I dunno. Well this week I better see a great loss.

Easy Chinese Chicken Stir-Fry

1 tsp oil

1 lb pork tenderloin, beef or boneless, skinless chicken breast, cut into thin slices

2 carrots, sliced

1/4 cup Kraft Signature Sweet Onion Vinaigrette Dressing

2 tbsp hoisin sauce

2 tbsp water

1 green onion, thinly sliced

HEAT oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

STIR in dressing, hoisin sauce and water. Stir-fry 7 min or until carrots are crisp-tender.

ADD onions; cook 1 min.

SERVINGS SUGGESTIONS: To make this a meal, serve this tangy stir-fry over hot cooked angel hair pasta, rice or in my case vermicelli or just with a salad.

Makes 4 servings, 1 cup (250 ml) each.

CAL 240, FAT 8 g, FIBRE 3 g WW Points = 5

I just wanted to clear up that it looks like I make a lot of food! Well I always try to make left overs for my hubby’s lunch the next day & if it is something I will eat the next day than I want to have extra’s too! & my hubby eats a fair amount of food & he DOES NOT have a weight problem (just sick I say!) – just in case your wondering!

Recipe from the Winter 2008 Kraft What’s Cooking Magazine.