This is my first new recipe since switching over to Smart Points on WW “Beyond The Scale”. Not gonna lie…I was nervous, excited, hesitant, leery, an entire host of emotions leading up to the dramatic unveiling during my weigh in meeting on Tuesday. I’ve been on Points Plus so long I have most of what I eat memorized. And what isn’t already in my head I could come pretty close to guessing in a pinch. So what was all this smartness about?
The last few months we’ve been discussing saturated fats, sugars, activity and in general more “healthy” choices during our meetings…not just low points. Let’s face it, I figured out how to work the system and I’m sure a lot of you did too. Why eat a real dinner when I could have 3 Fiber One Brownies for 6 points plus when I was too tired to make actual food? Ok I wasn’t really eating three of them but some of you are nodding your heads. Or turning them in shame. We’ve all done it.
I was a little disappointed when I started scanning some of the prepackaged snack items I had been living on the last few months. Then the head shaking and groaning started when I started looking up my fast food back ups. Then I wallowed in self pity. For just a minute, but boy I rolled around in it and then rolled some more. And while I was flopping around like a spoiled toddler in a tantrum I picked up my old points plus material and started flipping through it. “Why did we have to change? There was nothing wrong with the old plan. I got to goal and Lifetime on points plus. Who’s big idea was it to take wedding cake from 14 to 23 points and me with a wedding coming up?” And then I saw it. Inside one of our weeklies there it was. In big bold letters…Why did you start Weight Watchers? And my answer in big purple letters? For my health.
Why? Whyyyy? Whyyyyyy did my answer not say to look good naked? Or to be the most smokin mom at her only daughter’s wedding? Darn you smart people at WW, you knew my answer was to be healthy and now you’re going to make me do it. And only two days in I already thank you for being smarter than I thought I wanted you to be…my tummy and attitude are already better for it.
And of course the recipe. My first recipe on Smart Points was such a hit with my husband he “tested” at least a servings worth one pinch at a time. And because lean protein is a winner on this plan I enjoyed a double helping myself 🙂
Honey Balsamic Pork Roast – 5 Smart Points per serving (8 servings)
Ingredients:
- 2 pound boneless pork roast top loin raw – any visible fat removed
- Fresh ground salt and pepper to taste
- 1/2 tsp garlic powder
- 1/3 cup low sodium vegetable broth
- 1/3 cup balsamic vinegar
- 1/4 cup Braggs Liquid Aminos
- 1 Tbsp local honey
Place pork roast in a large crockpot and sprinkle with salt, pepper and garlic powder. Add vegetable broth to crock pouring around and over the roast. Mix vinegar, Braggs and honey in a small bowl with a whisk. Drizzle over the roast.
Cover crock pot and cook on low for 4-6 hours or until internal temperature reaches at last 145 degrees. When ready to serve the roast will slice easily or fall apart if you pull with two forks. Don’t forget to add a spoonful of that glorious juice you just created and try to keep your husband out of it!
For access to my Trader Joe’s Smart Points database check out my new app on both the Google Play Store and the Apple Store
Link to the Apple store is: Apple Store
Link to the Google play store is:
Google Store
#beyondthebasics #ww #weightwatchers #smartpoints
I have stared weight watchers again and like to cook so I’m aways looking for recipes that are quick and tasty and will keep me on track. this one is the crock pot now.
That is awesome!!! Let me know how you like it!
Love this! I made this in my pressure cooker that has a slow cooker option. I could only slow cook it for a few hours so I put it on 10 minutes of pressure cooker and it worked great! Thickened it with a little cornstarch, shredded it and put it over rice. Yum!
Thank you so much for letting me know, glad you enjoyed!
Thank you for sharing your recipes! I have this one on my list to try this week 🙂 Can you please share how to determine the serving size?
Debbie that’s a great question! I always buy an approximately 2 pound raw pork loin and divide into 8 after cooking so I hadn’t really thought about a cooked weight per serving. After some research it appears that after cooking each serving will weigh approximately 3 1/2 ounces. Let me know how you like it!
You are an ANGEL!!! Thank you so much!! I’m making my menu for the week, along with my grocery list. I’ve got to get back on track after months of yo-yo’ing. Thank you Thank you!!!! I’m eyeballing some of your other delicious looking recipes as well 🙂 I will certainly let you know how my house rates this! Thanks again and have a blessed weekend!
Debbie I totally understand! The nice thing about this one is if you don’t eat it all it freezes really well. Since we are empty nesters now we keep the leftovers for sandwiches, filling in potatoes, etc. Now I’m hungry 🙂