Megan's rewarding and Healthy! Sunday night dinner

Hello Fellow Shrinkers,

I am still struggling on the mental front, but the lifestyle changes that I have made have been helping alot. I am constantly drinking water, choosing to eat healthy, and finding time to exercise.

Today I went on a walk with Dan all over Old City. In the midst of antique stores, thrift shops, and book stores, we bumped into numerous coffee shops, French bistros, and Italian cucinas. It was all I could do to just recognize their existence and not stop in for a bite or make reservations. Next week is the winter Restaurant week in Philly, too! Ah well, when I got home I made a meal that felt indulgent while being incredibly healthy and low in calories. I felt rewarded for abstaining from all of the food temptations, and also for walking for over three hours.

Here is the delicious recipe that I found online at Cooking Light:

Sauteed Bass with Shiitake mushroom sauce

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)

Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice

Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Nutritional Information
Calories: 247 (28% from fat)
Fat: 7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg

I served it with a spinach and mandarin orange salad with red onions. I put a little olive oil and lemon juice on my salad, but the combination with the sauce for the fish was heavenly. Dan and I could not believe how well it went together. It was the perfect complimentary salad. I had leftovers for lunch tomorrow and one serving in the freezer and feel perfectly satiated tonight. I highly recommend this dish!

Also, Somewhere along the way I have lost two pounds! Hooray. It feels good to see some progress. Good luck everyone!

-Megan