After years of thinking about it, I bit the bullet last week and signed up for Weight Watchers. I understand how to eat and how to move, but I’ve missing the accountability part of the whole thing. I’m doing the online + weekly meetings plan, so every Sunday I get to go get weighed and talk it out with a group of people in the same boat as me. Not too much will be changing on my end, except measuring my portions again and avoiding the wine + excessive amounts of cheese at night.
For at least the next three months I’ll be in weight loss mode, so look forward to some delicious recipes like the one below. I’m so glad I’m doing this when Florida is in fresh fruit and produce overload. Yay for zero point foods!
grilled pork tacos with pineapple slaw
3 tbsp fresh lime juice
2 tsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp cumin
3/4 tsp salt
12 oz pork tenderloin
2 cups coleslaw mix (that package with the cabbage and carrots)
1 cup diced pineapple
1/2 cup cilantro, chopped
1 medium scallion, diced
4 whole wheat tortillas, large
Combine 1 tablespoon of the lime juice, 1 teaspoon of the olive oil, oregano, garlic powder, cumin, and 1/2 teaspoon of the salt in a bowl. Rub the tenderloin with the mixture and marinate for 15 minutes.
While the pork is marinating, make the slaw by combining the coleslaw mix, pineapple, cilantro, scallion, remaining lime juice (2 tablespoons), remaining olive oil (1 teaspoon), and remaining salt (1/4 teaspoon) together in a separate bowl.
Throw the pork on a grill and cook until internal temperature reaches 145 degrees, turning once. (My tenderloin took almost 20 minutes on my Foreman Grill). Remove from grill and rest for three minutes.
Cut up the pork and evenly divide with the slaw. Make taco and eat.
Have you been a WW member before? If so, let’s connect in the comments!