Newsletter, week of March 16th

Last Week

There are sure to be bumps in the road on your journey to goal. Make sure you don't use it as an excuse to turn around and go back to those old habits!

This Week

Most people underestimate how much they eat and overestimate how active they are. But savvy Weight Watchers know that self-monitoring is vital to their progress. We'll talk about what this means for folks on Flex AND Core.

Kudos

Geniece and Kathy both received their first five pound stars this week. Angela reached 10 pounds lost. Great job, ladies.

WW Product of the Week

Three Month Journal - what better way to start your self-monitoring? You'll have twelve weeks' worth of journals all bound together. Perfect for monitoring yourself, and looking back to see what works (and what doesn't).

Weekly Potpourri

Do you eat breakfast? A survey taken last year by the International Food Information Council found that only about half of us do. The American Dietetic Association published research that shows folks who eat breakfast tend to eat more nutritiously for the rest of the day. It doesn't have to be big or fancy, but think about starting your day with some sort of breakfast.

Recipe of the Week

Corned Beef and Cabbage Strudel
Serves 4
5 Points

4 cups shredded cabbage
1 garlic clove, peeled and minced
1/2 cup chicken broth
2 cups frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheets whole-wheat phyllo dough
1/2 cup mustard

Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.

Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.

Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.

Preheat oven to 350°F.

Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.

Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.

What's Hot at WW.com

Do you eat when you're not hungry? (What a silly question, we're Weight Watchers, right?) Here is one woman's account of her slow transition from eating for any emotion to only eating for hunger. You can do this!

Quote of the Week

If you bite it, you write it!