Last Week
You can have a relaxing summer and still make progress. Use your storyboard as a roadmap and you can relax and lose!
This Week
Maybe you weren't convinced by last week's topic. We'll talk about how you can manage your thoughts in a way that you realize anything's possible. You can do this!
WW Product of the Week
Basic and Deluxe Member Kits - if you don't have our Complete Food and Dining Out Companions, you're missing out on a fabulous resource. You get both of those, plus a spiral bound journal in our basic kit, and a book of motivational stories and a DVD in our deluxe kit. Having these tools can be a great way to stay on track this summer.
Weekly Potpourri
Get ready for this week's topic by refreshing your memory on our Tool For Living Empowering Beliefs.
Recipe of the Week
Brazilian-Style Garlic Collard Greens
Serves 4
1 Point and Core
8 cup chopped collards, tough stems removed (about 2 bunches)
2 tsp olive oil
1/2 tsp table salt
3 large garlic cloves, finely chopped
Fill a large bowl with water and plunge collard greens into water. Move them around with your hand and set aside until ready to use.
Heat oil in a large nonstick skillet. Gently lift collard greens out of water and place in skillet; sprinkle with salt and stir. Cook collard greens for 2 to 3 minutes. Add garlic and mix to thoroughly combine; cook for 2 to 3 minutes more until very tender. Yields about 1/2 cup per serving.
What's Hot at WW.com
Touching on last week's meeting, here is an article that will help you survive all those summer social events. Loosen up, but keep on losing.
Quote of the Week
What you think about...you will bring about.
Friday, May 30, 2008
Friday, May 23, 2008
Newsletter, week of May 25th
Last Week
Getting ready for the holiday celebrations requires preparation and possibly help from others. Use those Helpful Habits to your advantage and your holiday weekend will be a healthy one.
This Week
Summertime can mean relaxation, whether it's a vacation or just a Saturday at the beach. Make sure you don't relax your adherence to your food plan, though. We'll talk about how to loosen up but keep losing.
Kudos
This week we gave stars to Libby, Karen and Trina for 20 pounds, Lena and Olivia reached their 16th week, Karen and Olivia reached their 10% targets, and Dennis is AT GOAL!! What a great way to kick off your summers, everyone.
WW Product of the Week
Cookbooks - in the spirit of not relaxing our eating habits, check out our cookbooks. Our new Sizzle It has great recipes for your grill, which is perfect for summer. Our Shortcuts cookbook will help you on busy weeknights. "I didn't know what to make!" just won't cut it as an excuse anymore!
Weekly Potpourri
The buzz online and in the media this week has been all about Wii Fit. If you've already got the game console, you can transform what might be a sedentary hobby into one that will get you active! Video games - not just for kids anymore!
Recipe of the Week
Chili Dog
1 Serving
1 Hebrew National 97% Fat Free Hot Dog
2 Tbsp. Boca Meatless Chili
1 slice light wheat or white Bread (around 40 calories per slice)
Prepare the hot dog and the chili according to the package (or, in the case of the dog, however you like!). Place hot dog inside bread and wrap the bread around it to form a "roll." Top with Boca Meatless Chili, and voila, you have your AWESOME chili dog!
Calories: 106
Fat: 2g
Fiber: 3.7g
--recipe from Hungry Girl
What's Hot at WW.com
This Memorial Day Grilling Guide is the perfect thing for this weekend! You'll find techniques, gadgets and recipes that will make your weekend tasty.
Quote of the Week
"Good plans shape good decisions." - Think First booklet
Getting ready for the holiday celebrations requires preparation and possibly help from others. Use those Helpful Habits to your advantage and your holiday weekend will be a healthy one.
This Week
Summertime can mean relaxation, whether it's a vacation or just a Saturday at the beach. Make sure you don't relax your adherence to your food plan, though. We'll talk about how to loosen up but keep losing.
Kudos
This week we gave stars to Libby, Karen and Trina for 20 pounds, Lena and Olivia reached their 16th week, Karen and Olivia reached their 10% targets, and Dennis is AT GOAL!! What a great way to kick off your summers, everyone.
WW Product of the Week
Cookbooks - in the spirit of not relaxing our eating habits, check out our cookbooks. Our new Sizzle It has great recipes for your grill, which is perfect for summer. Our Shortcuts cookbook will help you on busy weeknights. "I didn't know what to make!" just won't cut it as an excuse anymore!
Weekly Potpourri
The buzz online and in the media this week has been all about Wii Fit. If you've already got the game console, you can transform what might be a sedentary hobby into one that will get you active! Video games - not just for kids anymore!
Recipe of the Week
Chili Dog
1 Serving
1 Hebrew National 97% Fat Free Hot Dog
2 Tbsp. Boca Meatless Chili
1 slice light wheat or white Bread (around 40 calories per slice)
Prepare the hot dog and the chili according to the package (or, in the case of the dog, however you like!). Place hot dog inside bread and wrap the bread around it to form a "roll." Top with Boca Meatless Chili, and voila, you have your AWESOME chili dog!
Calories: 106
Fat: 2g
Fiber: 3.7g
--recipe from Hungry Girl
What's Hot at WW.com
This Memorial Day Grilling Guide is the perfect thing for this weekend! You'll find techniques, gadgets and recipes that will make your weekend tasty.
Quote of the Week
"Good plans shape good decisions." - Think First booklet
Friday, May 16, 2008
Newsletter, week of May 18th
Last Week
Opportunities for activity help us to live in the Move More spirit. Have you been adding steps and other movements to your day this week?
This Week
Memorial Day is right around the corner, and that's sometimes the kickoff for summer eating events. We'll talk strategies to help keep you on track while you're out being sociable.
Kudos
Pete got his 10 pound star, Rachel reached 15 pounds lost, Trixie reached 10% and got her 20 pound star, and Patty has now lost 35 pounds!
WW Product of the Week
Measure-Rite System - one thing you can do when you're at a backyard BBQ is keep an eye on your portion sizes. Using our spoons, you'll always know that what you ate was a 1/2 cup of potato salad and 1 cup of coleslaw!
Weekly Potpourri
Okay, I will talk about my wedding JUST THIS ONE LAST TIME I PROMISE. I know that some of you (I hope) are interested to see a photo or two.
The Ceremony
The Cupcakes
Don't even ask me how many Points were in those things. In my super-secret Weight Watcher Leader handbook it says that all foods you eat on your wedding day are to be counted as zero Points and should be considered Core.
Recipe of the Week
Quick Broccoli Slaw Stir-Fry with Chicken
Serves 4
2 Points and Core
2 tsp canola or safflower oil
4 scallions, sliced
1 (1-inch) piece fresh ginger, peeled and minced
1 garlic clove, minced
1 (1-pound) bag broccoli slaw
1 (5-ounce) package baby spinach
2 Tbsp teriyaki sauce
1 cup shredded cooked skinless chicken breast
Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly; serve at once.
What's Hot at WW.com
If you're a food critic, you spend a lot of time in restaurants. Here are some tips from the expert!
Quote of the Week
"Motivation is what gets you started. Habit is what keeps you going." - Jim Ryun
Opportunities for activity help us to live in the Move More spirit. Have you been adding steps and other movements to your day this week?
This Week
Memorial Day is right around the corner, and that's sometimes the kickoff for summer eating events. We'll talk strategies to help keep you on track while you're out being sociable.
Kudos
Pete got his 10 pound star, Rachel reached 15 pounds lost, Trixie reached 10% and got her 20 pound star, and Patty has now lost 35 pounds!
WW Product of the Week
Measure-Rite System - one thing you can do when you're at a backyard BBQ is keep an eye on your portion sizes. Using our spoons, you'll always know that what you ate was a 1/2 cup of potato salad and 1 cup of coleslaw!
Weekly Potpourri
Okay, I will talk about my wedding JUST THIS ONE LAST TIME I PROMISE. I know that some of you (I hope) are interested to see a photo or two.
The CeremonyThe CupcakesDon't even ask me how many Points were in those things. In my super-secret Weight Watcher Leader handbook it says that all foods you eat on your wedding day are to be counted as zero Points and should be considered Core.
Recipe of the Week
Quick Broccoli Slaw Stir-Fry with Chicken
Serves 4
2 Points and Core
2 tsp canola or safflower oil
4 scallions, sliced
1 (1-inch) piece fresh ginger, peeled and minced
1 garlic clove, minced
1 (1-pound) bag broccoli slaw
1 (5-ounce) package baby spinach
2 Tbsp teriyaki sauce
1 cup shredded cooked skinless chicken breast
Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly; serve at once.
What's Hot at WW.com
If you're a food critic, you spend a lot of time in restaurants. Here are some tips from the expert!
Quote of the Week
"Motivation is what gets you started. Habit is what keeps you going." - Jim Ryun
Friday, May 09, 2008
Newsletter, week of May 11th
Last Week
Healthy living may sometimes feel like it's costing a lot of money, but as you well know, the savings are real, both short term and long term.
This Week
I can't believe I'm actually going to type this, but this week we're going to discuss "actunities." Confused as I am? Well, it's just a silly way to describe opportunities for extra activity. Find out how to move more!
Kudos
This was a pretty busy week at Awards Central. Velma has lost 10 pounds, Trina and Olivia both reached 15 pounds (and Trina hit 10%!), Margaret celebrated 25 pounds lost, Heidi celebrated 30 pounds lost and her 16th week, Sonya and Libby are also at 16 weeks, and Kristen has reached 55 pounds lost. We finished it all up by celebrating two new Lifetime Members: Lynn and Janedra!
WW Product of the Week
WW Pedometer - when I started wearing mine, I was disgusted by how few steps I took in a day. It's a great motivater to keep on moving! It will track steps taken and distance, and will even calculate activity points earned. Think about one of these if you're dissatisfied with how much you move around.
Weekly Potpourri
Part of our discussion this week touched on buying produce that's in season (in order to save money). If you're not sure what's ripe when, here is a harvest calendar from the folks who manage San Diego's Farm Bureau.
Recipe of the Week
Orzo Salad with White Beans
Serves 6
3 Points
2/3 cup uncooked orzo
1 cup diced cucumber
1/2 cup (2 oz) crumbled feta cheese
2 Tbsp chopped fresh parsley
1 can Great Northern beans, rinsed and drained
1/3 cup reduced-fat olive oil vinaigrette
1 Tbsp lemon juice
1/4 tsp kosher salt
1/4 tsp coarsely ground black pepper
Cook orzo according to package directions, omitting salt and fat; drain and rinse with cold water. Drain.
Combine pasta, cucumber and next 3 ingredients in a large bowl, tossing gently. Combine vinaigrette and next 3 ingredients, stirring with a whisk. Add vinaigrette mixture to pasta mixture, tossing gently to combine.
Want to make it Core? Why not swap out the orzo for a Core grain like quinoa or barley. Make the feta the fat-free variety (you can find that at Trader Joe's or Henry's) and instead of vinaigrette just use olive oil and balsamic vinegar mixed together. See? Now it's Core!
--recipe recommended by Marta and from 2008 Annual Recipes for Success
What's Hot at WW.com
We can probably sometimes relate to this one. Five Reasons You're Always Starving.
Quote of the Week
A journey of a thousand miles begins with a single step.
Healthy living may sometimes feel like it's costing a lot of money, but as you well know, the savings are real, both short term and long term.
This Week
I can't believe I'm actually going to type this, but this week we're going to discuss "actunities." Confused as I am? Well, it's just a silly way to describe opportunities for extra activity. Find out how to move more!
Kudos
This was a pretty busy week at Awards Central. Velma has lost 10 pounds, Trina and Olivia both reached 15 pounds (and Trina hit 10%!), Margaret celebrated 25 pounds lost, Heidi celebrated 30 pounds lost and her 16th week, Sonya and Libby are also at 16 weeks, and Kristen has reached 55 pounds lost. We finished it all up by celebrating two new Lifetime Members: Lynn and Janedra!
WW Product of the Week
WW Pedometer - when I started wearing mine, I was disgusted by how few steps I took in a day. It's a great motivater to keep on moving! It will track steps taken and distance, and will even calculate activity points earned. Think about one of these if you're dissatisfied with how much you move around.
Weekly Potpourri
Part of our discussion this week touched on buying produce that's in season (in order to save money). If you're not sure what's ripe when, here is a harvest calendar from the folks who manage San Diego's Farm Bureau.
Recipe of the Week
Orzo Salad with White Beans
Serves 6
3 Points
2/3 cup uncooked orzo
1 cup diced cucumber
1/2 cup (2 oz) crumbled feta cheese
2 Tbsp chopped fresh parsley
1 can Great Northern beans, rinsed and drained
1/3 cup reduced-fat olive oil vinaigrette
1 Tbsp lemon juice
1/4 tsp kosher salt
1/4 tsp coarsely ground black pepper
Cook orzo according to package directions, omitting salt and fat; drain and rinse with cold water. Drain.
Combine pasta, cucumber and next 3 ingredients in a large bowl, tossing gently. Combine vinaigrette and next 3 ingredients, stirring with a whisk. Add vinaigrette mixture to pasta mixture, tossing gently to combine.
Want to make it Core? Why not swap out the orzo for a Core grain like quinoa or barley. Make the feta the fat-free variety (you can find that at Trader Joe's or Henry's) and instead of vinaigrette just use olive oil and balsamic vinegar mixed together. See? Now it's Core!
--recipe recommended by Marta and from 2008 Annual Recipes for Success
What's Hot at WW.com
We can probably sometimes relate to this one. Five Reasons You're Always Starving.
Quote of the Week
A journey of a thousand miles begins with a single step.
Friday, May 02, 2008
Newsletter, week of May 4th
Last Week
There are tons of ways to shortcut cooking so that you can cook healthy. Did you try anything new this week?
This Week
If you listen to the news, you hear all sorts of stories about the high cost of living. If you think that eating and living healthfully takes a lot of cash, be sure to not miss this week - we'll talk about how to keep costs down and benefits up.
WW Product of the Week
3 Month Journal - having a tracking mechanism is one of the key components to successfully following the Flex plan. Our convenient spiral bound book gives you 12 weeks of journals all in one. No more having to remember one at the scale!
Weekly Potpourri
Laughter is the best medicine. So when you're feeling down, check out Randy Glasbergen's comics on diet and exercise. I think this one is my current favorite.
Recipe of the Week
Lemony Couscous & Grilled Vegetable Salad
Serves 6
2 Points and Core
2 5oz zucchini, ends trimmed and each cut lengthwise into 6 slices
1 large red bell pepper
1 small yellow bell pepper
1 small red onion, halved through the root end
1 cup whole-wheat couscous
1/4 cup lemon juice
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped fresh dill
1 Tbsp olive oil
1 1/2 tsp grated lemon zest
1/4 tsp salt
1/4 tsp black pepper
Spray the grill rack with olive oil nonstick spray and preheat the grill to medium-high or prepare a medium-high fire.
Place the zucchini, bell peppers, and red onion on the grill rack and grill, turning, until the zucchini and onion are browned and beginning to soften and the peppers are blackened on all sides, about 15 minutes.
Transfer the peppers to a large zip-close plastic bag and seal the bag; let steam 10 minutes.
When cool enough to handle, peel the peppers and remove the seeds. Cut into 1/2 inch pieces and put in a large bowl. Cut the onion into 1/4 inch slices and add to the bowl; set aside.
Cook the couscous according to the package directions; add to the vegetables. Add the remaining ingredients and toss to mix well. Serve warm or at room temperature.
--From our new Sizzle It cookbook
What's Hot at WW.com
In honor of Cinco de Mayo, check out Hungry Girl's tips for Mexican food dining.
Quote of the Week
"To get rich never risk your health. For...health is the wealth of wealth." - Richard Baker
There are tons of ways to shortcut cooking so that you can cook healthy. Did you try anything new this week?
This Week
If you listen to the news, you hear all sorts of stories about the high cost of living. If you think that eating and living healthfully takes a lot of cash, be sure to not miss this week - we'll talk about how to keep costs down and benefits up.
WW Product of the Week
3 Month Journal - having a tracking mechanism is one of the key components to successfully following the Flex plan. Our convenient spiral bound book gives you 12 weeks of journals all in one. No more having to remember one at the scale!
Weekly Potpourri
Laughter is the best medicine. So when you're feeling down, check out Randy Glasbergen's comics on diet and exercise. I think this one is my current favorite.
Recipe of the Week
Lemony Couscous & Grilled Vegetable Salad
Serves 6
2 Points and Core
2 5oz zucchini, ends trimmed and each cut lengthwise into 6 slices
1 large red bell pepper
1 small yellow bell pepper
1 small red onion, halved through the root end
1 cup whole-wheat couscous
1/4 cup lemon juice
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped fresh dill
1 Tbsp olive oil
1 1/2 tsp grated lemon zest
1/4 tsp salt
1/4 tsp black pepper
Spray the grill rack with olive oil nonstick spray and preheat the grill to medium-high or prepare a medium-high fire.
Place the zucchini, bell peppers, and red onion on the grill rack and grill, turning, until the zucchini and onion are browned and beginning to soften and the peppers are blackened on all sides, about 15 minutes.
Transfer the peppers to a large zip-close plastic bag and seal the bag; let steam 10 minutes.
When cool enough to handle, peel the peppers and remove the seeds. Cut into 1/2 inch pieces and put in a large bowl. Cut the onion into 1/4 inch slices and add to the bowl; set aside.
Cook the couscous according to the package directions; add to the vegetables. Add the remaining ingredients and toss to mix well. Serve warm or at room temperature.
--From our new Sizzle It cookbook
What's Hot at WW.com
In honor of Cinco de Mayo, check out Hungry Girl's tips for Mexican food dining.
Quote of the Week
"To get rich never risk your health. For...health is the wealth of wealth." - Richard Baker
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