Six Miles Down That Road Again!!

My sixth mile wasn't so great....Didn't lose anything, (except maybe my mind) but then I didn't gain anything......Guess those two truffles and the nite out at "Dixie's" on the Grand caught up with me.....Well no looking back, just full sprint ahead....Better next week....For every pound I lose I am putting a $ in my butter crock and "God help me" if I gain anything, then a $ goes in for every ounce I put back on.....I have really been working hard at this, but like us all, I messed up....I need to remind myself that; This is it! I have one life. How do I choose to spend it? Eating whatever and whenever I want but suffering by being fat, miserable and unhappy all the time? So despite the fact that I occasionally revert to old habits that I'm working to rid myself of, or make some not so wise choices from time to time, I will never give up. Yes, there will be some bumps in traveling Down That Road Again. But I accept that. There is just no way I am going back to the old me....That's just out of the question.....I also accept the fact that this is forever....a lifestyle change......not a short term thing... It is also how I think about myself, and how important this is to me to be a healthy person again....

Pork Lo Mein:WW POINTS....7
A revamped restaurant favorite. Full of flavor and fresh ingredients; not calories and fat.
Ingredients:

8 oz lean pork tenderloin, cut in 1/4-inch-wide strips
3 tbsp low-sodium soy sauce, divided
1 tbsp minced garlic
2 tbsp ginger root, fresh, minced
8 oz uncooked linguini
1/8 tsp table salt, or to taste (for cooking pasta)
1/2 cup(s) carrot(s), thinly sliced
1 tsp canola oil
4 oz button mushrooms, or shiitake mushroom caps, sliced
1/2 cup(s) reduced-sodium chicken broth
1 tsp toasted sesame oil
1/3 cup(s) scallion(s), sliced

Instructions

In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.