Newsletter, week of July 8th

Last Week

Did you identify any unhealthy family habits? What will you do to break them and set your own new family traditions?

This Week

PLATEAUS. Yep, this week we're going to talk about that dreaded topic. We'll discuss what they are, and most importantly we'll brainstorm about how to get past them and not lose our cool.

Kudos

Laketa received her 50 pound magnet this week, Judy reached 10 pounds of weight loss, and Mike earned his 10% keychain. I'm looking forward to seeing how you Wednesday folks have progressed since before the holiday.

WW Product of the Week

Three Month Journal - one of the things that I constantly hear when we talk about what works is "writing it down" or "keeping a journal", and frankly I agree. If you keep meaning to grab a journal at the scale, but just can't seem to remember, the Three Month Journal is your ExcuseBuster. This spiral bound journal gives you 12 weeks of journaling potential. And it's small enough to go with you virtually anywhere. $6.00 and worth every penny - I keep mine with me constantly!

Non-WW Product of the Week

Produce sales! Check your local Vons for sweet Rainier cherries this week - they've got them for only $2.99 a pound (with Vons Club) which is a great deal. Meanwhile, Ralph's is offering strawberries on sale (with Ralph's Club) 10 for $10. And finally, Henry's has seedless watermelons on sale 2 for $5. There's no excuse to skimp on those five servings of fruits and vegetables this week!

Recipe of the Week

Grilled Chicken with Orange-Avocado Salad
Serves 4
6 Points and Core

4 5oz skinless boneless chicken breast halves
1 navel orange
1 garlic clove, minced
1 tsp canola oil
1 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1 small firm-ripe Hass avocado, halved, pitted, peeled & cut into 1/2 inch dice
4 radishes, halved and thinly sliced
1 scallion, thinly sliced

Pound the chicken to an even thickness. To make the spice mixture, grate 1-1/2 tsp zest from the orange. Combine the zest, garlic, oil, cumin, salt and cayenne in a small bowl. Reserve 1/4 tsp of the mixture in a large bowl. Rub the remaining spice mixture over the chicken and set aside.

Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.

Meanwhile, remove the remaining peel and the white pith from the orange. Quarter the orange from stem end to blossom end, then slice. Add the orange slices to the reserved spice mixture; toss to coat.

Place the chicken on the grill rack. Grill, covered, until browned and cooked through, 4-5 min on each side. Just before serving, add the avocado, radishes and scallion to the orange mixture and toss to combine. Serve with the chicken.

From "Savoring Summer" cookbook supplement

Tip of the Week

One of the ways to break through a plateau is to double check your portion sizing. eTools members: did you know the Weight Watchers website has a "Portion Primer" tool? It has visual cues so that you can eyeball your portions. For example, a tablespoon of peanut butter is about the same size as 3 dice. Check it out!

Quote of the Week

"Successful people follow the same advice they prescribe for others."