Wooohoo!

More food porn!
Lori, Your food looks great & I love the plate too!
Lori cutting the portions are what worked for me! And that's pretty much all that Weight Watcher's is, portion control. DH & I usually either share a dish or pack up half for later. That fish dish I posted, I put the plate together then cut the fish in half to serve both of us!

South Beach sounds like it's working great for Lauren!
Kathy, I'm going to type up the sauce recipe for you, ( the way I fix it, that's a little easier), as soon as I have the time. The one I found online wasn't close enough. For Mahi-Mahi I just buy the frozen packaged ones, I try to find the ones that are wild-caught & from the USA. I grabbed the last pack at Winn Dixie & I'll also get it at Wholefoods. For Tuna, the only place I'll get it anymore is Wholefoods, I find the frozen tuna way too fishy, but that is a real splurge buy, cus it's so expensive! For trout or redfish I usually beg my BIL for some! Sometimes I'll go to one of the Johnny's, Sal's or Perino's for local catch & for catfish.
Kathy, on the TP recipes, I also just noticed in the paper that you can go online for the recipes! I'm gonna go check that out. That would be nice to be able to copy them online instead of having all these little newspaper clippings all over the place!
Lauren, I really feel bad for your DF! It's sad that he is having such an awful time in France.

If you could have been there with him, he would be having such a good time!
Wendie, sorry about your DS's injury. Hope he feels better soon.
Lulu, My fav for a good steak is also Filets. I will also buy NY Strips when they look good & sometimes Rib-Eyes if they are not too fatty. If I'm going to use it in something or marinate it a long time I will sometimes buy flank steaks, London Broil, or Chuck Tender Steaks. I find those cheaper cuts work better only if you grill them to a medium rare, any longer and they get tough. Or cook them a loonng time in a gravy. I ffound this guide to online & it answered my question about Flat-iron & Flank steaks.
http://www.gourmetsleuth.com/beefcuts.htm
Sheryl