Newsletter, week of June 22nd

Last Week

Losing weight is almost like a road trip. Make sure you have your map so you know where you're headed! And sometimes the scenic route is the way to go.

This Week

Learning to eat less is hard. No doubt about it. This week we'll share tips on how to do it without feeling deprived.

Kudos

I'm sure we had plenty to celebrate on Monday, so I apologize for leaving those folks out this week. But today is all about Kay, because she reached her 10% target on Wednesday morning!

WW Product of the Week

Check out our smoothies! They are still on sale through June 28th for $5 a box (regularly priced at $7.50). These are a great way to satisfy your dairy servings without spending too many Points. Now that great summer fruit is starting to show up, try experimenting with throwing some fruit into your blender with them.

Weekly Potpourri

I'm back! Many of you know that I was on vacation last week in New York City. I wore my pedometer in the interest of science, and check out these numbers:

Day 1: 30,838 steps
Day 2: 21,443 steps
Day 3: 20,759 steps
Day 4: 14, 174 steps

I only wore the pedometer on full days in NYC, so there are probably more steps I took on arrival and departure, but wow. To give you a sense of perspective, on a typical weekday I'm lucky to get in 5,000 steps. It's definitely a different lifestyle there! Now don't ask me about what I ate....

Recipe of the Week

Peanut Butter Blizzard
4 POINTS value

1 Chocolate or Vanilla Smoothie
1 Cup of skim milk
1 Cup of ice
1 Peanut Butter Bliss Bar cut into 4 pieces.

Add above to blender and blend.

What's Hot at WW.com

Here's an interesting article that I bet a lot of you can relate to. Why aren't you losing weight? If you've ever asked yourself that question, take a look!

Quote of the Week

That which you persist in doing becomes easier to do. Not that the nature of the thing itself has changed, but that your ability to do it has increased! - Ralph Waldo Emerson

Newsletter, week of June 8th

Last Week

I believe in you. Do YOU believe in you? Feeling capable and deserving of your goals goes a long way in keeping you on track. Believe it and achieve it!

This Week

Do you indulge yourself? Treat yourself well? We'll discuss ways to take care of ourselves and treat ourselves in non-food ways.

Kudos

Dawn received her first 5 pound star, Linda and Bill both reached 25 pounds lost, Heidi has now lost 40 pounds, and Vernay got her 16 week Stay and Succeed charm.

WW Product of the Week

Our Mini Bars! Just one Points value and you get the taste of chocolate, caramel, peanut butter and all sorts of tasty things. Talk about an indulgence!

Weekly Potpourri

Every once in awhile someone will ask about dietary recommendations: sodium intake, for example. Most of the Weight Watchers Good Health Guidelines are pretty clear, but we don't address specific things like sodium, vitamin C, etc. Our Science Center has a nice article on this (along with some links to government guidelines) topic here. Educate yourself so you can outsmart that fat!

Recipe of the Week

Everyone thinks that Southern food won't fit too well in a healthy eating program, right? Well our friends at Hungry Girl have found a way to lighten it up! Check ot some great recipes here. Sausage gravy? Oh yeah!

What's Hot at WW.com

I know that many of you are already regular exercisers, but here's a great article on learning to love exercise. And as it says, even athletes get the blues - so check it out whether you're active or not!

Quote of the Week

Take care of yourself. Good health is everyone's major source of wealth. Without it, happiness is almost impossible.

Newsletter, week of June 1st

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.

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

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

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.

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

Newsletter, week of April 20th

Programming Note: there will be no update next week. I'll be busy, okay?

Last Week

If you make excuses to blow off activity, chances are you aren't burning as many calories as you'd like. Recognize those excuses and bust through them!

Special note to Monday peeps: Thank you so very much for getting a card (and a gift card!) together for me this week. Your generosity is extremely touching, and it is one of the reasons that I am lucky to share an hour each week with you. You guys are the best!

This Week

Have you ever felt bombarded by offers of unwanted food? This week we'll discuss how we can get the other folks in our lives on board with our healthy eating habits - either by converting them to our way, or at least getting them to stop with the food pushing!

Kudos

Dora and Bernadette both got their first 5 pound stars, Nicole reached 10 pounds lost, Bill & Joyce both reached 20 pounds, and Nikki got her 35 pound star. We also got to give 10% keychains to Heidi (who also reached 25 pounds lost), Joyce and Elise. And if that weren't enough, both Elise and Vicki reached goal! What a bunch of losers you are....

WW Product of the Week

WW Cookbooks! If you want to get your family or roommates on board with healthy eating, what better way to do it than to start cooking great tasting food for them? Our cookbooks have great stuff for the novice cook and the more experienced chef. I own them all, so ask me about my favorites in each!

Weekly Potpourri

If you'd like to enjoy the wonderful weather we have and maybe get some activity in (remember, we stopped making excuses!) you might think about heading to one of the county's many parks. The County's website has a listing of all the parks, as well as activities, events, sports leagues and other fun things that happen there. Who knows, you might find something neat to join.

Recipe of the Week

Tuscan Casserole
Serves 8
2 Points

15.5oz can cannellini beans, rinsed and drained
10oz chopped frozen spinach, thawed
3/4 cup part-skim ricotta cheese
1/4 cup egg substitute
1 1/2 tsp table salt
1/2 tsp black pepper
2 tsp olive oil
1 medium onion, chopped
2 medium garlic cloves, chopped
8oz mushrooms, sliced (I'm going to use zucchini, since I'm not a 'shroom fan)
3 slices reduced-calorie bread, torn into small pieces
2 Tbsp grated Parmesan cheese

Heat oven to 350. Line 9x9 pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.

In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.

Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.

-- courtesy of eTools

What's Hot at WW.com

In our discussions about triggers these last few weeks, it has come up that evenings, right before dinner, is a challenging time for many of us. Here is an article with some tips. Bonus - some of these tips are from the community messageboards. Even if you don't have a Monthly Pass that comes with eTools, you can still read and post to the boards. That's a great way to get new ideas and support when it's not your regular meeting time.

Quote of the Week

Nobody made a greater mistake than he who did nothing because he
could only do a little. - Edmund Burke

Newsletter, week of April 13th

Last Week

Our final installment in the Trigger Series, we discussed cleaning up our environment. Get all the right stuff in, move all the wrong stuff out!

This Week

Are you making excuses for not exercising? We'll challenge those this week and see if we can't get you Moving More.

Kudos

Bernadette, Victoria and Dora survived their first week on program! Pamela got her 5 pound star; Fran, Jill and Myra received their 10 pound stars; Janedra and Sandee celebrated 15 pounds lost; Joyce reached 20 pounds and Jessica has now lost over 35 pounds!

WW Product of the Week

All of our exercise gear! Check out our pedometer, which can tell you how far you've walked and calculate activity points. We now have TWO exercise DVDs to choose from. And don't forget our walking kit! No excuses - we've got the tools for you!

Weekly Potpourri

No trip to Target is complete without some sort of impulse purchase. This morning I stumbled across Ice Breakers Restore Pomegranate Lemon-Aid Mints. Oh man are these delicious. Three mints have only five calories. I'm trying not to shove all of them in my mouth at once....

Recipe of the Week

Mexican Lasagna
Serves 6
6 Points

10oz package frozen chopped spinach, thawed, drained and squeezed dry
1 cup part-skim ricotta cheese
16oz can pinto beans, rinsed and drained
15oz can black beans, rinsed and drained
6 (5 inch) corn tortillas
Cooking spray
2 cups refrigerated fresh salsa
1 (8oz) block 50% reduced-fat cheddar cheese with jalapeno peppers, shredded

Preheat oven to 425. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.

Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8" square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.

Cover and bake for 25 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.

What's Hot at WW.com

Bored with broccoli and carrots? This article on spring greens may give you a few new choices to add to the rotation.

Quote of the Week

Lack of activity destroys the good condition of every human being, while movement and methodical physical exercise save it and preserve it. ~Plato

Newsletter, week of April 6th

Last Week

Emotions can trigger unplanned eating. But if we figure out other ways to deal with our emotions (that don't involve food!) we don't have to let that sabotage our efforts.

This Week

This is our last trigger topic. This week we'll focus on cleaning up our environment. When the areas around us help support our weight loss efforts, it makes it much easier to stay on program.

Kudos

This week we gave first 5 pound awards to Kathleen and Willis, 10 pound awards to Val, Steve and Trina, a 20 pound award to Christina, a 25 pound award to Crystal, a 30 pound award to Virginia, and Nadia received her 16 week Stay and Succeed award.

WW Product of the Week

Points Calculator - if you don't know the Points value of your foods, how will you know if you're staying within your budget? This little calculator is a great tool to throw in your bag. Use it at the grocery store, and know the value of something BEFORE you take it home and put it in your cabinet.

Weekly Potpourri

Fiber is a good thing, right? Well, every once in a while someone will ask about those fiber powders (Benefiber is one of them) because they've read somewhere it can lower the Points value of foods. Here is Hungry Girl's take on it. My personal opinion is that if you are adding a fiber supplement to a food merely to lower its Points value, you are not practicing a healthy habit. If you feel you need fiber in your diet that's great, but nutrients are generally better received by eating them in their "natural state". And no, sprinkling Benefiber on your ice cream does NOT lower its Points value. Sorry, Charlie!

Recipe of the Week

Mediterranean Couscous and Lentil Salad
Serves 10
5 Points

1 cup dry lentils
14 oz fat-free, reduced-sodium chicken broth
1 1/2 cup uncooked couscous
1 cup sweet red peppers, diced
1 cup mint leaves, chopped
1/2 cup parsley, chopped
1/2 cup scallions, chopped
1/2 cup fresh lemon juice
1/4 cup olive oil
1 Tbsp Dijon mustard
1 1/2 tsp minced garlic
1/2 tsp black pepper
1 cup crumbled feta cheese

Place lentils in a large saucepan; cover with water 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 25 to 30 minutes or until tender. Drain well; cool.

Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl; stir gently. Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over couscous mixture; stir gently. Stir in cheese.

--courtesy of eTools

What's Hot at WW.com

For the men in the group, have you looked at our weight range chart and cringed? Do you wonder why we have the same chart for men and women? The folks at Weight Watchers explain it all. Having said that, remember that you can always set your own goal outside of our ranges by providing us with a doctor's note.

Quote of the Week

The EPA says to help protect the environment, "Reduce/Reuse/Recycle" - to help manage your trigger environment, "Recognize/Remove/Replace!"

Newsletter, week of March 30th

Last Week

Red light foods can trigger unexpected and excessive eating. Identify what sets you off and you can take the next step of figuring out how to deal with it.

This Week

This week is the second in our three-part trigger series. We'll discuss emotional triggers this time, and talk about how we can manage our feelings instead of feeding them.

Kudos

Congratulations to all of our weight loss award recipients this week: Courtney, Jess, Heidi, Spencer, Joyce, Chata, Sonya and Elise. Special congratulations go out to Dale who just became a Lifetime Member.

WW Product of the Week

WW Electronic Scale - are your portions creeping up? Do you really know exactly how much chicken you're eating for dinner? You will if you weigh your food! Our scale will do just that, but can also tell you the Points value! Our scale is programmed with a database of Points values. So you select the food you want, weigh it, and based on the weight you'll find a read-out of its Points value. Pretty neat.

Weekly Potpourri

Since the question came up this week, I'll take this space to blab about me (hey this is what you can do when you have your own blog, right?). Many of you know that I'm in the midst of planning a wedding, so some are curious whether I'll be gone at all. I'll be getting married on Saturday, April 26th, and will have someone fill in for me at the Monday, April 28th meeting in Lemon Grove. Otherwise, you'll see me at all the usual locations. We won't be honeymooning right after, so there's NO EXCUSE to not show up! =p

Recipe of the Week

Grilled Corn & Chickpea Salad with Fresh Basil
Serves 8
3 Points and Core

14 oz canned chickpeas
3 fresh plum tomatoes, chopped
6 ears fresh corn
2 shallots
1/4 cup balsamic vinegar
1 Tbsp olive oil
1 cup fresh basil, chopped
1/4 cup fresh oregano, finely chopped
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp Splenda

Roast shallots in aluminum foil for 30 minutes at 400 degrees; peel shallot skin and dice. Shuck corn and grill over an open flame until corn is evenly blackened. Cut corn from cob.

Combine all ingredients in a large bowl. Cover with saran wrap. Toss several times. Chill for at least two hours before serving.

What's Hot at WW.com

This article on food triggers is a great companion to the meeting topics we're dealing with right now. Our science center has a ton of information on weight loss, and it's backed by actual research!

Quote of the Week

"Control your emotion, or it will control you."

Short Web Note

Hi everyone!

I'm in the process of migrating this blog to a custom domain. I apologize for any downtime or confusion, as I'm fumbling my way through this process.

If things work out well, you'll read this automatically when you plop the old address into your browser, but we're going from wwsteph.blogspot.com to outsmartthefat.com - how legitimate!

Newsletter, week of March 23rd

Last Week

Monitoring yourself is a helpful habit, and frankly it's also one of the components of both our food plans. Did you keep an eye on things this week?

This Week

This week we start the first of a three week series on triggers, focusing our discussion on trigger foods this week. So come prepared to tell us what your "red light" food is - I'm sure you've got one!

Kudos

Ashley got her first five pound star; Sylvia, Rachel and Hethyr are at 10 pounds lost, Linda and Karen reached 20 pounds lost, Vicki got her 25 pound awards, and Sandra got her 16 week charm. What a great week for the ladies!

WW Product of the Week

I'm going to use this space to give you all some information on our Peanut Butter Bliss Mini Bars. I know a lot of you have tried these bars and absolutely fallen in love with them. I can't blame you, they're terrific! It's been really frustrating for all of us to have so few of them to sell.

The demand for these bars across the country has been overwhelming, and our supply just hasn't been able to keep up. While we had some in stock for last week's meetings, Clairemont sold their last box yesterday, and judging by the quantity delivered at Lemon Grove, we likely won't have any on Monday. Please bear with us, and know that we don't really have any control over this. Inventory management is shipping out bars based on "sales history" not by orders placed. So even if we order a million bars, we'll only get what they ship us.

Hopefully the supply will catch up with demand soon. In the meantime, for a peanut butter fix don't forget our Chocolate Peanut Butter 2 Points bars. And if you really need a 1 Point snack, try our Chocolate Caramel or Dark Chocolate Raspberry bars.

Weekly Potpourri

If you are just starting our food program, you may be wondering how to cut down the number of Points in your meals. A great resource for everyone can be found at the USDA MyPyramid website, including this list of "nutrient-dense" food choices that will show you how to swap something better for what you're currently eating.

Recipe of the Week

Chicken, Mango, and Black Bean Salad
Serves 4
5 Points and Core

3 Tbsp fresh lime juice
2 tsp olive oil
1/2 tsp salt
1/4 tsp chili powder
2 cups shredded cooked chicken breast
1 small jicama (about 1 lb) peeled and diced
15.5oz can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into chunks
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced

Combine the lime juice, oil, salt, and chili powder in a large bowl. Add the remaining ingredients and mix well.

--from Everybody Loves Chicken page 61

What's Hot at WW.com

Whenever we talk about choosing whole grains, the question comes up why brown rice is core and white rice isn't. This article addresses that issue and gives a rundown of all the different varieties of rice out there.

Quote of the Week

"What are my trigger foods? Honey, it's any food with a vowel or a consonant in it!" - Michael McCauley, Weight Watchers Leader

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!

Newsletter, week of March 9th

Last Week

The 8 Good Health Guidelines are an important part of being on program. Are you getting all those boxes checked in your journals?

This Week

When you get to a bump in the road, do you turn around and go back home? NO! You find another way to get there. This week we'll talk about things you can do to keep going in the right direction.

Kudos

Michelle, Ann and Vernay all got their first five pound stars this week! Sandee reached 10 pounds lost, Heidi, Linda and Scott are up to 15 pounds lost, and Jessica reached her 25 pound milestone AND her 10% target.

WW Product of the Week

It's snack time! All of our baked snacks (pretzels, cheddar twists) and 2 Points bars are on sale. If you buy 2 you get $1.00 off. Get your sweet or salty fix for the fewest number of Points.

Weekly Potpourri

Whenever we talk about the Good Health Guidelines, someone always asks about the oils. Why do some count and others don't? Take a look:



Notice that the fats on top mimic our list of healthy oils almost exactly. Those are the oils that have the least saturated fat and provide the most "good" fats. Now do you see why? It's kind of nice to see that our program is supported by science, isn't it?

Recipe of the Week

Here is the last of our recipe swap:

Smoothie
Serves 3
4 Points per serving

1 cup plain soymilk
1 cup plain nonfat yogurt
2 Tbsp flaxseed meal
2 scoops Jay Robb Vanilla Whey Protein Powder
1 banana
1 cup frozen blueberries
1 1/4 cup frozen raspberries or 1 cup fresh strawberries
Ice (optional)

Put all ingredients into blender and blend on high. Divide among three glasses. Best served with straws.

What's Hot at WW.com

One of the most common excuses I hear is "I don't have time!" Check out this article that's got some time saving techniques. If you operate efficiently, you might find you have time to do all the things you'd like to do!

Quote of the Week

"Discoveries are often made by not following instructions, by going off the main road, by trying the untried." - Frank Tyger

Newsletter, week of March 2nd

Last Week

Visualizing your goal can be a great way to make sure you achieve it. Along the way, don't forget to learn from your experiences, and celebrate every step!

This Week

Good nutrition and balance can be key to outsmarting the fat. This week we'll get wise to the Good Health Guidelines that will help get us there.

Monday folks - we've got an extra pair of hands to help us at the scale this week, so you shouldn't have to stand in line so long. Don't let last week's crowd scare you away!

Kudos

Gosh, where do I begin? Elise, Angela and Olivia got their first five pound stars; Janedra and Sandee both reached 10 pounds lost. Bill has now lost 15 pounds, and Tania, Erin and Dolly are at 20 pounds gone. Patty has broken through 30 pounds and Dennis is up to 55 pounds lost. And last, but certainly not least, Judy became a Lifetime Member!

WW Product of the Week

Weight Watchers Smoothies - one of the toughest Good Health Guidelines for many members is getting in the 2-3 servings of dairy every day. So check out our smoothies - mixed with water you'll spend 1 Point and get 1 serving of dairy. Mixed with nonfat milk, you'll spend 3 Points and get 2 servings of dairy! My favorite is the chocolate....

Weekly Potpourri

Some people feel it is easier to commit to an exercise plan when they have a goal in mind. Something to train for, perhaps. If you like to walk or run for activity, consider entering an event. There are many 5K and similar events in town, and a great place to find them is Raceplace. Just think how fun it will be when people are cheering for you at the finish line!

Recipe of the Week

Jalapeno Swappers
Courtesy of Hungry Girl
Serves 2
2 Points

5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup shredded fat-free cheddar cheese
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder

Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes. Wash halves and dry them very well; set aside.

Combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder.

Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another.

Stuff each pepper half with cheese mixture. Coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

What's Hot at WW.com

A very common question is "can I really eat as many vegetables as I like and still count them as zero Points?" Check out this article for a discussion of zero Point foods in general, and how they can fit in your program.

Quote of the Week

When you feel confident, comfortable, and in control, you eat wisely. And when you eat wisely, you feel confident, comfortable, and in control.

Newsletter, week of February 24th

Last Week

Fight off ANTs with some of our tools and habits, and you'll be on your way to success!

This Week

We'll get the last 5 steps to success, which will include things like visualization and perserverance.

Kudos

Fran, Karen and Gloria received their first five pound stars this week. Scott, Libby and Nadia reached the 10 pound mark while Spencer got his 20 pound star. Lynn reached 30 pounds of weight loss, and Laketa has reached 70 pounds lost!

WW Product of the Week

Guaranteeing success means you have the right tools on hand. Our member kits can make sure that's true. Get our full Points listings in the two companions, and have 12 weeks of journals available bound together. Our deluxe member kit even contains motivational writings and a DVD!

Weekly Potpourri

If you read the Hungry Girl website, you may have already seen these, but I think these shirts are a scream. I should probably spring for the one with the doughnut on it - Think First, right?

Recipe of the Week

Are you kidding me? I posted a ton of our recipe swap results a few days ago, so I think I'm off the hook this time....

What's Hot at WW.com

Since it's raining today, you may not be able to get out and do your normal workout. But don't let that stop you! Here are some ideas for things you can do no matter what's going on outside.

Quote of the Week

"If you dream it, you can achieve it!"

Recipe Swap: Marta's Lemon-Dill Fingerling Potatoes

Lemon-Dill Fingerling Potatoes
Serves 4
2 Points and Core

1 pound fingerling potatoes, scrubbed and cut lengthwise in half
1/3 cup fresh dill, chopped
2 Tbsp fresh lemon juice
4 tsp olive oil
1/2 tsp salt
Freshly ground pepper, to taste

Preheat the oven to 400. Line a large baking sheet with foil.

Combine the potatoes, dill, lemon juice and oil in a bowl; spread in a single layer on the baking sheet. Roast 20 minutes; turn the potatoes. Roast the potatoes until tender and golden brown, 15-20 minutes. Sprinkle with the salt and pepper.

Recipe Swap: Marta's Asian-Style Sea Bass

Asian-Style Sea Bass
Serves 4
3 Points

1 pound sea bass fillets, cut into 4 pieces
3 scallions, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 Tbsp minced peeled fresh ginger
2 tsp Asian sesame oil
2 cups cooked white rice

Cut out a 12x18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 Tbsp of soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.

Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook 35-40 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining soy sauce, any juices, and the rice.

Recipe Swap: Marta's Lentil Spinach Soup

Lentil Spinach Soup
Serves 6
3 Points

5 cups warm water
1 cup brown lentils, sorted and rinsed
1 Tbsp unsalted butter
1 tsp cumin seeds
1 large red onion, halved and thinly sliced
5 medium garlic cloves, minced
1 large tomato, diced
2 Thai, cayenne, or serrano chiles, minced
1 tsp salt
10oz bag triple-washed spinach, rinsed and coarsely chopped

Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.

Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10-15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.

Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.

Recipe Swap: No-Noodle Lasagna

No-Noodle Lasagna
Courtesy of Hungry Girl
Serves 4
4 Points per serving

1 lb. (about 3 medium-sized) zucchini, ends removed and sliced lengthwise into wide, flat strips
1 large portabello mushroom, sliced into strips
1 large eggplant, ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach, thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt
pinch nutmeg

Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).

Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).

Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.

Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese.

Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!

Recipe Swap: Minna's Spaghetti Bolognese

Spaghetti Bolognese
Makes 4 Servings
8 Points and Core

3/4 pound ground lean beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
14.5oz can diced tomatoes
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
Fresh basil leaves for garnish (optional)

Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.

Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves.

Recipe Swap: Minna's Tropical Bean Salsa

Tropical Bean Salsa
Serves 4
1 Point per serving and Core

1 red onion, diced
1 mango, peeled, pitted and diced
1/2 red bell pepper, seeded and diced
1/2 cup fresh or thawed frozen corn kernels
1/2 cup canned black beans, rinsed and drained
2 Tbsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
2 Tbsp chopped fresh cilantro or parsley

In a medium bowl, combine the onion, mango, bell pepper, corn, beans, lime juice, salt, and pepper. Let stand 5 minutes to allow the flavors to blend. Stir in the cilantro.

Recipe Swap: Minna's Baked Garlic-Herb Wonton Crisps

Baked Garlic-Herb Wonton Crisps
Courtesy of eTools
Serves 4
2 Points per serving

20 wonton wrappers
2 sprays cooking spray
1 tsp minced garlic
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped rosemary

Preheat oven to 425. Coat a baking sheet with cooking spray and place wonton wrappers on sheet in a single layer. Bake for 2 minutes; remove from oven.

Flip wrappers; sprinkle with garlic and herbs. Lightly coat wrappers with cooking spray and bake for 2 more minutes. Remove from oven and place wrappers on a wire rack to cool. Yields 5 "crisps" per serving.

This sounds like a good recipe to adapt - use whatever herbs and spices you've got. How about curry? Or maybe dill?

Recipe Swap: Jessica's Recipes

Jessica has her own weight loss blog, and has promised to start posting some of her favorite recipes over there.

So far, she's got a recipe for chicken in creamy pan sauce posted that's only 5 Points.

Check it out!

Recipe Swap: Stephanie's Easy Cheese Lasagna

Easy Cheese Lasagna
Makes 6 servings
6 Points

28oz jar spaghetti sauce
6 uncooked lasagna noodles
15oz container fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables (I like zucchini, onions & red bell pepper)
8oz package shredded low-fat mozzarella cheese

Preheat oven to 375. Spray 11x7-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and ½ of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.

Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

Recipe Swap: Stephanie's Split Pea Soup

Split Pea Soup
Makes 8 servings
2 Points

4 cups water
3 carrots, peeled and thinly sliced
16oz bag dried green split pies, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices Canadian bacon, diced
1 tsp salt

Mix all the ingredients into a crock pot. Cover and cook on high until vegetables and peas are tender, about 5 hours.

This soup gets really thick if you let it stand for a few days. I like it that way, because it feels really substantial, though it has earned the nickname “split pea paste” in my house. You may want to add water to thin it out if you’re serving it over several days.

Recipe Swap: Fakeout Shakeout

Fakeout Shakeout
Recipe courtesy of Hungry Girl
Serves 1
3 Points

1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy.

Recipe Swap: Fluff-tastic Frozen Peanut Butter Cups

Fluff-tastic Frozen Peanut Butter Cups
Recipe courtesy of Aimee's Adventures
Serves 12
2 Points Each

1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze.

Recipe Swap: Judy's Vegetable Bean Soup

Vegetable Bean Soup
Serves 6
4 Points per serving

2 cans fat free vegetable broth
1 cup water
1 lb. bag frozen mixed vegetables
1 can stewed tomatoes
1/3 cup angel hair pasta, broken into 2" lengths
1 can kidney beans
1 can black beans
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese

Pour broth and water into 4.5 quart pot over high heat. While heating, add frozen vegetables, tomatoes (including juice) and pasta. Cover and bring to a boil.

Rinse and drain both cans of beans.

When soup boils, uncover and stir. Add beans, Italian seasoning & garlic powder. Reduce heat to medium high and cook 5 minutes, stirring frequently.

Reduce heat to low and add Parmesan. Simmer 5 minutes, while stirring.

Recipe Swap: Judy's Key Lime Pie

Key Lime Pie
Serves 8
3 Points per serving

1/4 cup water
1 package (4 serving size) sugar-free lime gelatin
2 6oz containers key lime yogurt
8oz frozen fat free whipped topping, thawed
1 reduced fat graham cracker pie crust

Add gelatin to 1/4 cup boiling water, stir until dissolved. Whisk together gelatin mixture and yogurt in a large bowl. Fold in whipped topping. Spread into crust.

Refrigerate 4 hours.

Recipe Swap: Marianne's Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup
Serves 4
4 Points per serving

1 Tbsp olive oil
1 cup chopped onion
1 pressed clove garlic
2 tsp curry powder (mild or hot)
salt & pepper to taste
14.5oz can chicken broth + 1 can water
15oz can pumpkin (not spiced)
3/4 cup light coconut milk

Cook onion in oil until soft, about 5 minutes. Add garlic, curry, salt and pepper, cooking one minute more.

Add broth, water and pumpkin; mix well. Reduce heat and cook on low for 20 minutes, stirring occasionally. Stir in coconut milk.

Puree soup in blender in batches until smooth, or use a stick blender. Heat through before serving. Flavor is more developed if made a day ahead. Garnish with a dollop of fat free yogurt (i.e. Greek strained) if desired.

When doubling recipe use one 13.5oz can of coconut milk.

Newsletter, week of February 17th

Last Week

Tap dancing, Dance Dance Revolution, you guys know where it's at! Activity doesn't have to be boring, and when it's fun, you're more likely to fit it in your busy schedule.

This Week

Extinguish ANTs! What on earth is the crazy WW leader talking about? Here's a hint: it's going to involve some of the Tools for Living and Helpful Habits.

Monday group! Yes, we're open on Presidents' Day. And yes, we're going to be having a recipe swap. Bring your favorite recipe to share with the group. Photocopies are wonderful, but be prepared with a pen to copy down some things in case there aren't enough to go around.

Kudos

We gave out a bunch of 5 and 10 pound awards this week: Lisa, Sandee, Lena, Trina and Chanel, great job! Spencer reached his 10% target this week and got his keychain. Congratulations!

WW Product of the Week

Three-Month Journal - the verdict is in: many of our successful members are convinced that tracking their food intake is key to their success. What better way to do that than with our spiral bound journal? No more forgetting to pick one up at the weigh-in, plus you have the benefit of keeping your history with you. Had a great week? There it is for you to see (and repeat).

Weekly Potpourri

Have you ever run across something that you've had trouble figuring the Points on? Chances are Calorie King can help. You can search for all sorts of foods in all sorts of categories. Keep this on hand for the summertime, and you'll be able to find the nutrition information (so you can use your PointsFinder) on a deep fried Twinkie.

Recipe of the Week

This week's recipe is from Patty in the Wednesday morning group - she brought this one to our recipe swap.

Patty's Lentil Tacos
Serves 4
5 Points

1 tsp olive oil
1 cup minced onions
1/2 cup minced celery
1 clove garlic, minced
1 cup red lentils
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 cups vegetable broth
1 cup salsa
8 La Tortilla Factory small wheat tortillas
Shredded lettuce (optional)
Chopped tomatoes (optional)

In large frying pan over medium heat, add olive oil and saute onions, celery and garlic for 5 minutes. Stir in lentils, chili powder, cumin and oregano. Cook for 1 minute. Add the broth. Cover and cook for 20 minutes, or until lentils are tender. Remove the lid and cook, stirring often, until the lentils are thickened, about 10 minutes. Add salsa. Warm tortillas. Fill tortillas with lentil mixture. Top with shredded lettuce and chopped tomatoes.

What's Hot at WW.com

Making activity fun was last week's topic, but it's still something to think about. Maybe you'd think it would be fun to exercise with a buddy. Here are some tips on how to choose one. Who knows, maybe you'll find one at this week's meeting!

Quote of the Week

“Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours” - Swedish proverb

Newsletter, week of February 10th

Last Week

Are you ready for restaurant dining? You will be if you use your tools and prepare! Dining out doesn't have to mean overeating.

This Week

Did you know 15 minutes of laughing can burn 40 extra calories? Now, that's not enough to earn any Activity Points, but it does mean that calorie burn doesn't have to be a drag. We'll talk about how to have fun while moving more.

Special note to the Wednesday group: remember we're doing a recipe swap! Bring your favorite recipe to share. Depending on everyone's access to copy machines, you all might want to come prepared with a pen and some paper in case we need to do some writing.

Kudos

This was a fantastic week for everybody! Heidi, Gustavo, Scott and Nicole all received their first five pound stars. Linda hit 10 pounds and Spencer has now lost 15 pounds. Heather got her 20 pound star AND reached her 10% target. Pam also reached her 10% target, and in other goal news, Dale reached his final weight goal! You're all doing so fabulous!

WW Product of the Week

Pedometer - if catching up with a friend while on a walk sounds like a fun way to move more, our pedometer can help you determine how far you've walked. It can count steps, distance, and even Activity Points earned!

Weekly Potpourri

Is it possible to drink too much water? I know it can feel like you're floating away sometimes, but you're likely not in any danger. Here is some information on "water intoxication" that says unless you're engaging in endurance sports, you likely have little to worry about - drink away! And if you are an endurance athlete, make sure you work with an exercise or health professional to make sure you've got the right kind of hydration for your needs. The rest of you, refill that water bottle!

Recipe of the Week

Garlicky Lemon Scallops
Serves 4
4 Points

1 Tbsp olive oil
1 1/4 pounds sea scallops, dried with paper towels
2 Tbsp all-purpose flour
1/4 tsp salt
4-6 garlic cloves, minced
1 scallion or large shallot, finely chopped
Pinch ground sage
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp chopped parsley

In a large nonstick skillet, heat the oil. In a medium bowl, toss the scallops with the flour and salt.

Transfer the scallops to the skillet; add the garlic, scallion, and sage. Saute until the scallops are just opaque, 3-4 minutes. Stir in the lemon juice and parsley; remove from the heat and serve at once.

What's Hot at WW.com

Used up most of your Points? Looking for a light afternoon snack? Check out this list of one Point snack and meal ideas.

Quote of the Week

"I have never thought of participating in sports just for the sake of doing it for exercise or as a means to lose weight. I really enjoy playing. It is a vital part of my life." - Dinah Shore

Newsletter, week of February 3rd

Last Week

Parties and social events can be big trouble if you don't have a game plan. Come share your success at navigating the Superbowl events this week!

This Week

No time to cook? Can't cook? Just don't like to cook? We'll share tips on how to eat wisely at restaurants. You won't want to miss this one.

Kudos

Andrea, Leonora and Libby survived their first week of membership, with Libby and Andrea even getting a 5 pound star! Dale reached 30 pounds lost and Lisa got her first 5 pound star. And better late than never we celebrated Judy becoming a Lifetime member - congratulations!

WW Product of the Week

Dining Out Companion - don't enter a restaurant without this one! This handy book will give you Points values (and show Core options) for many of your favorite restaurants. New in this year's edition are some great tips on dining out that you won't want to miss.

NEW - Weekly Potpourri

I tell you, kids, it is TOUGH trying to come up with a new product to highlight every week. I think I have posted just about every food I regularly eat. So this week I debut a new section called "Potpourri." Some weeks it will be a product, other weeks it might be a random nutrition factoid.

In the spirit of Outsmart the Fat, this week I'll share a nutrition fact. Have you ever wondered why we ask you to have two teaspoons of healthy oils per day? It turns out that we need fat to live. Here's an excerpt from the Wikipedia entry on fat:

Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are also sources of essential fatty acids, an important dietary requirement.

Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. Fats are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy.

Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic—reaches unsafe levels in the bloodstream, the body can effectively dilute—or at least maintain equilibrium of—the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means as excretion, urination, accidental or intentional bloodletting, sebum excretion, and hair growth.

While it is nearly impossible to remove fat completely from the diet, it would be wrong to do so. Some fatty acids are essential nutrients, meaning that they can't be produced in the body from other compounds and need to be consumed in small amounts. All other fats required by the body are non-essential and can be produced in the body from other compounds.

Now don't you feel smarter?

Recipe of the Week

Baked Oatmeal
Makes 6 Servings
3 Points and Core

2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/2 cup Egg Beaters or 2 eggs
1/2 cup unsweetened applesauce
1/4 cup Splenda
1 tsp vanilla extract
1 tsp ground cinnamon
1 medium ripe banana

Preheat oven to 350. Combine wet ingredients (including mashed up banana) and add dry ingredients. Bake in sprayed 8" square pan for 35-45 minutes.

What's Hot at WW.com

A lot of people think the typical Weight Watcher is someone who has never been healthy. Not true! If you're a former athlete, you certainly can revisit those glory days. Just look at Channa. Even fitness instructors battle the bulge!

Quote of the Week

"Along with success comes a reputation for wisdom." - Euripides

Newsletter, week of January 27th

Last Week

Sometimes we do things just because that's the way it has always been. Make sure your habits are working FOR you, not against you.

This Week

Super Bowl is just around the corner, but even if you're not a football fan, chances are you'll soon run across some kind of social event. We'll talk about how to handle these things successfully so that we don't fall off track.

Kudos

This week we gave Nikki her 30 pound star and Erin her 10% keychain! I'm sure you Monday night folks had some things to celebrate, so I'll make sure I catch up with you at this week's meeting.

WW Product of the Week

Baked snacks and bars - what a great way to indulge your inner snack monster without spending a lot of Points! If you're worried about the game day bowl of Cheetos, why not buy a box of our Cheddar Twists? If you're worried about the big bowl of pretzels, our portioned bags are a great alternative.

Non-WW Product of the Week

In my quest to find a 1 Point soymilk (I think I've previously discussed 8th Continent Light Vanilla, which is IMPOSSIBLE TO FIND AROUND TOWN) I have stumbled on a new option: Silk Soymilk Plus Fiber! Check out the nutritionals - 100 calories, 3.5g fat and 5g fiber. That, my friends, is a 1 Point soymilk. And remember - soymilk DOES count as a dairy serving!

Recipe of the Week

Quick Caldo Verde
Serves 4
4 Points

1/2 pound turkey kielbasa, sliced
1 5oz container refrigerated chopped onions
1 tsp smoked paprika
2 (14.5oz) cans reduced-sodium chicken broth
1 (18oz) bag refrigerated fully-cooked sliced potatoes
4 cups fresh cut-up kale

Spray a large saucepan with nonstick spray and set over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, 4-5 minutes; transfer to a plate.

Add the onions and paprika to the skillet; cook, stirring, until the onions are crisp-tender, about 1 minute. Add the broth, 1 cup water, and potatoes; bring to a boil. Cook until the potatoes are very soft, 4-5 minutes.

Coarsely mash the potatoes with a wooden spoon. Stir in the kale and return to a boil. Reduce the heat and simmer, covered, until the kale is tender, about 10 minutes. Stir in the kielbasa and cook until the flavors are blended, about 5 minutes longer.

--from our new Shortcuts cookbook

What's Hot at WW.com

Got kids? Here's an interesting look at family dinners. There are a few tips on how to make it happen and why it's a good thing.

Quote of the Week

"Weight loss is all about you, but the only way it works is to share it with others." - Andy Shulman, WW Leader in Orlando, Florida

Newsletter, week of January 20th

Last Week

Do you need help figuring out what to eat? Start with your week 1 materials, head to the WW website and log on to eTools, or flip open a cookbook. There's no shortage of ideas!

This Week

Habits - sometimes they work in our favor, other times they don't. Would you like to find 2-3 habits that will help you achieve your weight goals? Show up this week and find out what it's all about.

Kudos

Emily got her first five pound star, Spencer has now lost 10 pounds, and Christina received her 16 week Stay and Succeed charm. You're making great progress, folks.

WW Product of the Week

Electronic Points Calculator - this inexpensive little gadget is an electronic version of your PointsFinder slide. Take it with you to the grocery store and know the Points value of a food BEFORE you buy it! Just ten bucks, and you'll always know how to count everything.

Non-WW Product of the Week

Our Monday night group might know this, but anyone who thinks that exercise is boring hasn't talked to Spencer. He earns his activity points by playing Dance Dance Revolution! You bust a move on the dance pad, following the instructions shown on the screen. Dancing and exercise! Plus, you can get this for several home video game systems, so if you've got a Wii, Playstation or Xbox, you can do this in the privacy of your own home. And if you've ever seen ME dance, you know that's a good thing.

Recipe of the Week

Scallop, Orange and Asparagus Stir-Fry
Serves 4
4 Points and Core

2 large oranges
2 Tbsp reduced-sodium soy sauce
2 Tbsp reduced-sodium chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 1/2 pounds pencil-thin fresh asparagus, cut into 1 inch pieces
4 large garlic cloves, slivered
2 Tbsp minced peeled fresh ginger
1/4 tsp crushed red pepper
1 pound sea scallops, each cut into 2 rounds
1 small white potato, peeled and finely shredded

With a vegetable peeler, remove wide strips of the zest from each orange and set aside. Cut off the rind, then section each orange over a bowl, allowing the sections to fall into the bowl. Stir in the soy sauce, broth, Worcestershire sauce, and vinegar.

Spray a large nonstick skillet or wok with nonstick spray and set over medium-high heat. Add the asparagus, garlic, ginger, and crushed red pepper; stir-fry until the asparagus are crisp-tender, about 2 minutes. Add the scallops and stir-fry until just opaque in the center, about 3 minutes. Add the orange mixture and reserved orange strips; bring to a boil, stirring constantly. Boil about 30 seconds. Add the potato and cook, stirring constantly, until the potato is tender and the mixture thickens, about 1 minute. Serve at once.

--from My TurnAround Cookbook (and recommended Wednesday morning by Patty!)

What's Hot at WW.com

Need some inspiration? These folks won a contest in 2007 for their inspiring stories. If they can do it, so can you! Learn what worked for them, and see if you can apply it to your own weight loss journey.

Quote of the Week

"We first make our habits and then our habits make us." - John Dryden

Newsletter, week of January 13th

Last Week

We are all in this together. So use your group as a source of information and inspiration. It only makes things easier!

This Week

What do you eat now that you're "On Program?" Well, there are several Weight Watchers sources that can help you with that. Let's plan your menu for the week!

Kudos

Spencer got his first 5 pound star, Judy has reached 60 pounds lost, and Suzy is our newest Lifetime Member!

WW Product of the Week

WW Electronic Scale - if you're new to the program, you may need some help with portion sizes, and a kitchen scale is a perfect way to make that happen. If you're a long-time member I'm sure you're still tempted to throw in a little extra cheese or slice a bigger piece of meat - DON'T LIE TO ME! Our scale will not only give you the weight of your food, but will tell you the Points value of many pre-programmed food items!

Non-WW Product of the Week

Target has a line of Archer Farms foods that you can find in most stores. In Targets with larger grocery sections (College Grove near our Lemon Grove center is just such a Target) have some shelf-stable meals in a box that can be pretty healthy. I have in my pantry the Spiced Quinoa with Fruit which is going to become my dinner on a busy weeknight. There were a few other meals inna box that looked pretty tasty too!

Recipe of the Week

Chicken and Prosciutto Heroes
Serves 2
7 Points

1/4 cup finely chopped onion
4 small black olives, pitted and chopped
1 Tbsp chopped fresh basil
2 tsp red wine vinegar
2 tsp olive oil
1 7" crusty hero roll, split
2 oz thinly sliced deli chicken or turkey
1 oz thinly sliced prosciutto
1 bottled roasted red bell pepper, cut into fourths

Combine the onions, olives, basil, vinegar and oil in a small bowl. Brush over both sides of the roll. Layer with the chicken, prosciutto, and bell pepper. Close the sandwich and cut in two.

-- from Mix It Match It

What's Hot at WW.com

I know you'd all like to wake up tomorrow having lost every single pound you've vowed to take off. But read this article to find out why slow weight loss really is A-OK.

Quote of the Week

If you fail to plan, you plan to fail.

Newsletter, week of January 6th

Last Week

Have you rested and recuperated from the holidays yet? Don't forget to take care of yourself so that you can stay focused on your goals for this year.

This Week

Do you ever feel like you're going it alone? This week we'll reflect on the power of the group and how attending meetings can get you the help you need to reach your goals.

Kudos

Patty and Virginia received their 16 week charms this week - way to stick with it!

WW Product of the Week

Our 1 Point Mini Bars are a great way to get your sweet fix without spending a lot of Points. And you have GOT to try our new Peanut Butter Bliss flavor. I am not lying when I say that these bars are the best ones we have ever sold. In my humble opinion, that is!

Non-WW Product of the Week

Every once in awhile I get a hankering for pepperoni. Gallo makes a great reduced-fat variety that you can eat without guilt! You might even consider it when you make the recipe below....

Recipe of the Week

Pizza Hot Dish
Serves 8
5 Points

3c. whole-wheat egg noodles (7 ounces)
1 (10oz) package mushrooms, sliced
1 large orange bell pepper, cut into strips
1 onion, chopped
1/2 lb. extra-lean ground beef (5% fat or less)
1 1/2c. reduced-fat spaghetti sauce
1 (10.75oz) can reduced-fat condensed cream of chicken soup
3/4c. reduced-fat shredded cheddar cheese
1 (3.5oz) package turkey pepperoni
1/4 lb. olives, pitted and sliced
2 Tbsp reduced-fat grated Parmesan cheese

Preheat the oven to 350. Cook the noodles as directed. Rinse and drain.

Spray a large nonstick skillet with nonstick spray. Cook the next 3 ingredients over medium-high heat 5 minutes. Add the beef and cook until browned. Add the spaghetti sauce, soup, 1/2 cup cheddar cheese, and the noodles. Spoon into a 2qt baking dish sprayed with nonstick spray.

Bake until hot, about 40 minutes. Top with the remaining cheddar and remaining ingredients. Bake 5 minutes longer.

--from WW Magazine (Jan/Feb)

What's Hot at WW.com

As you might have seen in our advertisements, Weight Watchers is trying to focus on the lifestyle aspect of the changes you make here - diet implies short term! Here's an article on how to dump the diet mindset.

Quote of the Week

"None of us is as smart as all of us!"

Outsmart The Fat - A Weight Loss Manifesto

Sometime in 2007 during a discussion on weight loss, a member said that she felt like she had to "outsmart the fat" in order to get to her weight goal. The reaction in the room was a resounding "WOAH!" I know it really struck a chord with me personally, and I resolved at that moment to immediately adopt it as my own personal catch phrase (Lauri, the check is in the mail, okay?). Some of you might notice that Outsmart the Fat is the name of this blog, and I mention the concept in the weekly emails that I send out.

So what's it all about? I'll tell you what "Outsmart The Fat" means to me:

Losing weight and keeping it off is a voyage of self-discovery.

Do you know your strengths and weaknesses? Is there a certain time of day you are prone to unplanned eating? What foods satisfy you the most? If you can answer these questions, you're well on your way. Being smart about what makes you tick makes life much easier.

If you keep skipping workouts, ask yourself why. Is the activity boring? Do you hate the atmosphere of the gym? Do you feel self-conscious working out in front of other people? Find an activity that you enjoy and that you feel comfortable committing to, and chances are you'll be more consistent.

Do you constantly abandon your pre-packed lunch and buy something from the cafeteria? Again, ask yourself why. Are you in a rut, eating the same food every day? Does the food leave you hungry before it's time for the next meal? If you eat another apple or baby carrot will you scream?

Some of this self-discovery will involve making changes and trying new things. When was the last time you actually ate broccoli or Brussels sprouts? Do you really hate them? Do you really hate exercise? I assume you say that because you've tried every sport out there, right?

Losing weight and keeping it off sometimes involves playing tricks on your mind.

I'm convinced our fat cells are in cahoots with our brain cells. Eating less and moving more in theory is not a complicated process. But if it were easy, Weight Watchers would have gone out of business long ago.

I exercise regularly, but if I had a nickel for every time I blew off a workout I'd be able to buy a lot of Skinny Cow ice cream sandwiches. So sometimes I have to fool myself into doing "just 5 minutes of activity." Or I fool myself into getting up early and exercising in the morning, before my brain (and fat cells) have woken up to tell me I'm crazy.

If food is around, I'll eat it. So sometimes I have to tell myself that the food is not "mine." Or I have to think about how many hands have been plunged into that communal candy jar.

These tricks, which sound perhaps childish or dishonest, are enough to give me a moment's pause. And in that moment, I remember why I'm doing this. What does the workout get me? How will I feel if I eat this food? It's just enough of a moment to allow me to use those Tools For Living. My fat cells have never even heard of those!

Losing weight and keeping it off sometimes involves playing tricks on your body.

Anyone who has ever busted through a plateau knows this. Changing your routine is often the key to resuming weight loss. Don't let your body get too accustomed to your routine. Shake it up every now and again. Keep those fat cells guessing!

Your body also has this nasty habit of only needing a certain amount of calories to sustain itself. Well, we can be smarter than our bodies. You volume eaters know what I mean - you may only get 24 Points per day, but that doesn't mean it has to be a small quantity of food, right? Two words: energy density. If you feed your body foods that provide the most bulk for the fewest calories, you won't have to constantly listen to your stomach growl. Take that, metabolism!

Losing weight and keeping it off requires you to become educated about food and activity.

Nutrition information is out there. If you wonder if a food is low in Points, look it up! Don't rely on anyone else to do the work for you. Read those labels, use your PointsFinder, familiarize yourself with the Core Food List. Visit websites for the restaurants you patronize. Ask your server how the kitchen prepares the food.

Activity is important - if you burn more calories, you either get to lose more weight or eat more food to maintain your current weight. But be smart about it. Learn the proper technique for whatever activity you engage in. Be aware of how to properly warm up and cool down. Stretch your muscles. Learn when to say when so you don't overtrain and end up injured.

So get smart. Gather knowledge. Learn what works (and what doesn't). At some point you will become smarter than those tricky fat cells and you too, will be able to Outsmart The Fat!

Oh, and Lauri? She became a Lifetime member, and still attends meetings frequently to keep herself at her goal.

Newsletter, week of December 30th

The full version of the newsletter will return next week in honor of the new year.

Last Week

What did 2007 do for you? Take a moment to reflect on all the great accomplishments of the previous year. It should inspire you to make the next year even better!

This Week

MONDAY NIGHT REMINDER: The 6:30 pm meeting will not be held this week. If you have the time, visit with me at the 9:30am meeting on December 31st instead. Weigh-in starts at 9am - look for me in the audience, not as an employee!

This week we relax and recuperate after a busy holiday season, and refocus on what we want to achieve in 2008.

Kudos

This past Monday we awarded Patty her 25 pound star, and gave Trish not one, but TWO awards. She got another 5 pound star and her 10% keychain. Excellent work!

Quote of the Week

"Getting my lifelong weight struggle under control has come from a process of treating myself as well as I treat others in every way." - Oprah Winfrey

Newsletter, week of December 23rd

This is an abbreviated newsletter - I'm off enjoying the season!

Last Week

Obviously there's more to weight loss than having good luck. But having a charm (or an anchor) can be a helpful tool to keep you on track. It sounds like a lot of you already have very effective anchors.

This Week

MONDAY NIGHT REMINDER: The 6:30 pm meeting will not be held this week and next week. If you have the time, visit with me at the 9:30am meeting on December 24th instead. Weigh-in starts at 9am - look for me in the audience, not as an employee!

This week we'll do a 2007 wrap-up and see what we've learned and accomplished as the year draws to an end.

Kudos

This week we gave five pound stars to Heidi, Erin and Myra. Kyle and Sirena reached 10 pounds lost and Heather has lost 15 pounds. Vicki and Dennis celebrated their 16 week awards together (naturally!). Patty celebrated big time by reaching her 10% target. What a way to close out the year!

Quote of the Week

"Feedback is the breakfast of champions." - Kenneth Blanchard

Newsletter, week of December 16th

Last Week

Whether you're a new or a long-time member, our new Kickstart can help! Start making progress right away, and learn great tips that can be used to healthfully follow our food plans. It's a great companion to our Eat Wisely book.

This Week

Do you have a good luck charm? This week we'll discuss how something like this can help with weight loss. Naturally, this will highlight our Tool for Living "Anchoring." Come get yours!

Kudos

Five pound awards were given to Linda and Maria, ten pound awards went to Alberto and Christina. Pam reached her 15 pound star, and Dianne and Patty both reached over 20 pounds lost. Patty has reached 45 pounds lost (and is close to goal!), while Judy reached her goal weight this week.

WW Product of the Week

Check out our new food companions! I swear these books get fatter and fatter each year (unlike us, right?) when they upgrade them. You'll find over 18,000 supermarket foods listed in our Complete Food Companion. You'll find 133 restaurants in our Dining Out Companion, plus great tips and strategies on dining out in general. These books are worth having, and are one of the best tools we offer to help you on your weight loss journey.

Non-WW Product of the Week

Here's another supermarket product that boasts the Weight Watchers Pointsvalue on its label - Tropicana Light 'n Healthy Orange Juice. One cup of this juice has only 50 calories (that's one Point!) and has less sugar than regular OJ. How on earth do they do that? Well, it's not 100% juice, and is sweetened with Splenda, but if you're jonesing for a cup of juice but you don't like how many points it's got, this is a good compromise.

Recipe of the Week

Sausage and Spinach Roll-ups
Serves 4
3 Points

1 tsp olive oil
1/2 lb low-fat Italian turkey sausage links, casings removed
1 onion, chopped
1 10oz package frozen leaf spinach, thawed and squeezed dry
1 large egg, lightly beaten
8 (12x17) sheets phyllo dough, thawed according to package directions

Preheat oven to 375. Spray a baking sheet with nonstick spray; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and onion and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Remove from the heat; stir in the spinach and then the egg.

Place 1 phyllo sheet on a dry work surface (cover the rest with plastic wrap to keep them moist). Spray lightly with nonstick spray; top with a second sheet and spray lightly. Fold the 2 sheets in half, making a 12 x 8.5 inch rectangle. Spread one fourth of the sausage mixture over the rectangle and roll up from one of the narrow ends. Place seam side down on the baking sheet and spray lightly with nonstick spray. Repeat with the remaining phyllo and filling, making 4 rolls. Bake until golden brown, 20-25 minutes. Let cool 5 minutes before serving.

-- from Mix It Match It

What's Hot at WW.com

Maybe you're doing all this great new exercise. But what if you're being totally rude and you don't even know it? Here's a pretty good article on exercise etiquette.

Quote of the Week

"The harder I work, the luckier I get." - Sam Goldwyn

Newsletter, week of December 9th

Last Week

In times of stress, the healthy habits seem to be the first thing to go. So when you get busy, it's important to use those time-saving tips. Remember to make time for what's important.

This Week

Would you like to kick-start your weight loss? Be sure to attend this week to get your new program materials, which will include a way to rev up your success. Plus, we'll have some new products!

Kudos

This week was jam packed with awards: 5 pound awards for Shirley, Sandy, Joyce and Jessica, a 15 pound award for Barry, a 20 pound award for Virginia, a 55 pound award for Judy and a 65 pound award for Laketa.

WW Product of the Week

Check out our newly updated Food Companions and more in our new Member Kits. The deluxe kit also includes a book of motivational stories and a DVD full of kitchen and exercise tips - including a 30 minute workout!

Non-WW Product of the Week

I'm a big time reader, so combining my interests, I like to read books about food and eating. One thing on my wish list is Mindless Eating: Why We Eat More Than We Think. Sounds like something we all could learn about.

Recipe of the Week

Vietnamese Chicken Thighs
Serves 6
3 Points and Core

1 navel orange
2 Tbsp grated peeled fresh ginger
2 Tbsp reduced-sodium soy sauce
3 garlic coves, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
6 (1/4 lb) skinless bone-in chicken thighs, trimmed

To make the marinade, grate the zest from the orange and set aside. Peel the orange, cut into sections, and chop the sections. Combine the orange zest, chopped orange, ginger, soy sauce, and garlic in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 3 hours or overnight.

Spray the grill rack with canola oil nonstick spray; prepare the grill.

Remove the chicken from the marinade; discard the remaining marinade. Sprinkle the chicken with the salt and pepper and place it on the grill rack. Grill until an instant-read thermometer inserted into the side of each thigh registers 180 degrees, about 10 minutes on each side.

What's Hot at WW.com

Oh sure, the weight never comes off as fast as you'd like. So how about this: How to Dress 5 Pounds Lighter. Get a jump start on those pounds!

Quote of the Week

"Sometimes the leaves turn yellow on your houseplant and you know something is wrong. You're either watering it too much or not enough. And you must do something different to make it strong and healthy again. So it is with your weight loss.... Sometimes your body just needs a change." - Lynette Collier, Leader