Sunday, December 17, 2006

Newsletter, week of December 17th

Follow Up on Last Week's Topic

I hope you had time to delve into the new materials you received last week. Have you tried the new enhancements yet? I can't wait to hear what you think.

This Week's Topic

Food shopping and food handling - we'll talk about some tips for grocery shopping and food preparation that make life easier and ensure you don't overeat.

Kudos

Monday night we did some great celebrating. Hats off to the following members:

Barbara reached her ten percent goal. What's next, Barbara?

Laketa has lost 35 pounds, and boy is she smiling!

Janet is our newest Lifetime member! She not only beat her initial plan of losing 20 pounds, but ended up shedding 28.2 of them. What a role model!

WW Product of the Week

You can do some of your grocery shopping in the meeting room. Check out our baked snacks, which include Cheddar Twists, Pretzels and Honey Mustard Pretzels. All come in pre-portioned 2 Point bags for easy snacking. $4.50 per box.

Non-WW product of the week

Here is a terrific lunch idea from one of our Wednesday members:

Grilled Vegetable Boca Burgers: 80 Calories, 1g fat, 4g fiber. I place the burger into a skillet that's been Pammed and use a bit of olive oil. I then use 1 slice (cut in half) of Milton's whole wheat bread (made by Milton's Del Mar bakery and sold in Ralph's and Von's). I then put La Victoria salsa on each piece of the bread, place the Boca Burger on that, add 1 slice of red onion and 1 slice of plum tomato. This makes for a very low point value lunch or dinner and is really great for vegetarians as well.

Important note on these Boca Burgers: Other flavors have LOTS more points so stick with the Grilled Vegetable ones. You can find these in the frozen food case at the supermarkets.

More Boca information

Got a product you love? Tell me about it so I can include it in future newsletters.

Recipe of the Week

Curried Parsnip Soup
Makes 6 servings

1 Point and Core

6 cups reduced-sodium chicken broth
1 lb. parnsips, peeled and thinly sliced
1/2 onion, chopped
1 1/2 teaspoons curry powder
2 Tbsp shopped fresh chives or scallions

Combine the broth, parsnips, onion, and curry powder in a large saucepan; bring to a boil. Reduce heat and simmer about 25 minutes or until parnsips are very tender. Cool for 5 minutes.


Puree soup in a blender (or by using an immersion blender right in the saucepan). Return the soup to a simmer until it's heated through. Sprinkle with the chives or scallions and serve.

--from our new My Turnaround Program cookbook ($13)

Tip of the week

Think you're not doing too well holding back during the holidays? Try this interesting exercise: track everything you DON'T eat. You know, those candies, extra servings or additional treats that you might have indulged in last year. I bet you'll see that you really are eating better than you used to.

Quote of the Week

"At a dinner party one should eat wisely but not too well, and talk well but not too wisely." --W. Somerset Maugham

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