I get portion sizes. I do. Heck, I eat my nightly ice cream from a 4-ounce ramekin.
That’s Turkey Hill Skinny Minty. And yes, I “topped it off” but you can only add so much to such a tiny vessel. No, four sizes of ice cream for this girl.
Back on topic …
When I was actively losing weight and following Weight Watchers, I measured. I weighed. I tracked. I kept my portions to what they should be and only ate beyond that if I was hungry. I learned that a serving of pasta really is a cup – not a bowl from Olive Garden. A piece of steak is more like the “I’m going to save some cash” filet mignon and not the 12-ounce ribeye smothered in blue cheese. I got portion sizes.
The ingredient list was pretty simple:
- 2 cups uncooked rotini (I used 1 cup Ronzoni Smart Taste and 1 cup Ronzoni Garden Delight)
- 8 ounces Italian sausage (I used sweet Italian turkey sausage)
- 6 ounces baby spinach
- 1 (15-ounce) can Italian-flavored diced tomatoes
- 1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA (I had received a coupon to try the cheese via the Kraft First Taste program)
- 2 tablespoons grated Parmesan cheese
- 3 button mushrooms sliced thinly (this was my own addition)
Simple and short. But when you break it down for a serving, it’s pretty pathetic.
There wasn’t even 1.5 ounces of protein per serving! And when you consider my healthy substitutions and my omission of the grated parm (on accident), the calorie count for a dinner portion was between 200 and 225.
“Woman, where is my food!”
Mark thought I was mad at him for leaving his shoes in the hallway when I gave him his portion. I then explained to him my confusion at the serving size and promised that I’d give him another scoop.
And then he was happy. So happy that he magically transported us to a bright, warm day at Cedar Point four years ago. Funny how those things happen …
Are you mindful of portion sizes? How do you keep portions in check?