Last Week
Are you in the zone? One great tip for long-term weight maintenance is to stay in the Comfort Zone. This holds true whether you like the Flex or the Core plan.
This Week
Are you ready to Lose for Good? Find out this week how your loss can be someone else's gain!
Monday crew: Remember, there is no meeting this week. Feel free to visit another group, but be sure to come back to those who love ya!
Wednesday crew: Don't forget to be ready to celebrate your summer goals - time's up!
Kudos
Jody, Alicia, Raquel and Donna all reached their first five pounds lost this week. Velma reached her 25 pound milestone. And we had not one, but TWO members reach goal this week: Sandee and Libby. Great work, gals!
WW Product of the Week
Weight Watchers Smoothie - have you tried our new Vanilla Chai flavor yet? It's our newest seasonal flavor, which means if you like it, stock up while supplies last! I've tried it and really like the spicy vanilla flavor. It's a great addition to our standard Chocolate and Vanilla flavors. Make sure you're getting your dairy requirements - made with milk, these Smoothies give you 2 servings of dairy in one glass. $7.50 for a box of 7 smoothies.
Weekly Potpourri
In honor of our Lose for Good campain, check out Free Rice. This is a fun word game that benefits the hungry. For every answer you get right, 20 grains of rice are donated to the UN World Food Program.
What's Hot at WW.com
Looking for a fun menu for Monday's holiday? Our website has some tips for a Labor Day Bash that will be fun and healthy.
Quote of the Week
Remember, even when you take two steps forward and one step back, you still get where you want to go.
Thursday, August 28, 2008
Weekly Recipe: Chicken & Penne Casserole with Tomatoes & Goat Cheese
Chicken & Penne Casserole with Tomatoes & Goat Cheese
Serves 6
5 Points value
2 cups penne
2 tsp olive oil
3 cups sliced mushrooms
1 onion, chopped
2 tomatoes, chopped
1 cup diced cooked chicken breast
1 cup canned black beans, rinsed & drained
1/2 cup fat-free egg substitute
1/4 cup reduced-sodium chicken broth
2 ounces reduced-fat goat cheese, crumbled
2 Tbsp plain dried bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Preheat the oven to 375. Spray a 7x11 baking dish with nonstick spray.
Prepare pasta according to package directions. Drain and transfer to a large bowl.
Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish; top with goat cheese.
Combine the bread crumbs, Parmesan and parsley with remaining 1 tsp oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes.
Per 1 cup serving: 250 calories, 5g fat (1g saturated fat), 5g fiber, 282mg sodium
--from Best Eats
Serves 6
5 Points value
2 cups penne
2 tsp olive oil
3 cups sliced mushrooms
1 onion, chopped
2 tomatoes, chopped
1 cup diced cooked chicken breast
1 cup canned black beans, rinsed & drained
1/2 cup fat-free egg substitute
1/4 cup reduced-sodium chicken broth
2 ounces reduced-fat goat cheese, crumbled
2 Tbsp plain dried bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Preheat the oven to 375. Spray a 7x11 baking dish with nonstick spray.
Prepare pasta according to package directions. Drain and transfer to a large bowl.
Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish; top with goat cheese.
Combine the bread crumbs, Parmesan and parsley with remaining 1 tsp oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes.
Per 1 cup serving: 250 calories, 5g fat (1g saturated fat), 5g fiber, 282mg sodium
--from Best Eats
Thursday, August 21, 2008
Newsletter, week of August 24th
Last Week
Help keep yourself motivated by setting short-term goals. Remember, once you achieve a goal, it's time to set the next one.
This Week
Are you in the zone? We'll discuss not only the Comfort Zone (hey there Core folks!), but Activity Zones and No-Eating Zones. Be there to see what I mean!
Kudos
This week we celebrated 10 pound losses for Kecia and Amber, and gave Linda her 30 pound star. We also got a sneak peek at a celebration for this week - don't know what I mean? Come by on Monday night to find out!
WW Product of the Week
POINTS Pedometer - to see whether you're in the activity zone or not, what better tool is there than a pedometer? This one measures your steps, translates that into miles walked, and most importantly, will calculate Activity Points earned. This tool is a great way to inspire you to Move More.
Weekly Potpourri
I know some of you will do just about anything to increase your calorie burn. Well, it turns out that working on your balance can help you burn more calories. When you practice balancing, you engage a lot of different muscles. More muscles working means more calories burned!
What's Hot at WW.com
We have a lot more men in our meetings these days. So why not read about John, who realized that he needed to get healthy and joined Weight Watchers to do it.
Quote of the Week
"You have two choices in this life for everything thing you confront, give up and quit or press on with enthusiasm." - Holli Noel
Help keep yourself motivated by setting short-term goals. Remember, once you achieve a goal, it's time to set the next one.
This Week
Are you in the zone? We'll discuss not only the Comfort Zone (hey there Core folks!), but Activity Zones and No-Eating Zones. Be there to see what I mean!
Kudos
This week we celebrated 10 pound losses for Kecia and Amber, and gave Linda her 30 pound star. We also got a sneak peek at a celebration for this week - don't know what I mean? Come by on Monday night to find out!
WW Product of the Week
POINTS Pedometer - to see whether you're in the activity zone or not, what better tool is there than a pedometer? This one measures your steps, translates that into miles walked, and most importantly, will calculate Activity Points earned. This tool is a great way to inspire you to Move More.
Weekly Potpourri
I know some of you will do just about anything to increase your calorie burn. Well, it turns out that working on your balance can help you burn more calories. When you practice balancing, you engage a lot of different muscles. More muscles working means more calories burned!
What's Hot at WW.com
We have a lot more men in our meetings these days. So why not read about John, who realized that he needed to get healthy and joined Weight Watchers to do it.
Quote of the Week
"You have two choices in this life for everything thing you confront, give up and quit or press on with enthusiasm." - Holli Noel
Weekly Recipe: Home-Style Meatloaf
Home-Style Meatloaf
Serves 8
3 Points value and Core
3/4 cup instant oatmeal
1/2 cup fat-free milk
1/2 cup reduced-sodium chicken broth
1/2 cup shredded carrots
1/4 cup diced onion
1 large egg, slightly beaten
3 Tbsp chopped fresh parsley
2 garlic cloves, minced
2 tsp Dijon mustard
1 tsp salt
1/4 tsp coarsely ground pepper
3/4 lb ground skinless turkey breast
3/4 lb lean ground beef (7% fat or less)
Preheat oven to 350. Line a 5x9 loaf pan with foil.
Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, salt, and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.
Spoon the mixture into the pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf registers 160 degrees, about 1 hour. Let stand 10 minutes before slicing.
Per slice: 152 calories, 4g fat (1g saturated fat), 1g fiber, 471mg sodium
--from our new Best Eats cookbook
Serves 8
3 Points value and Core
3/4 cup instant oatmeal
1/2 cup fat-free milk
1/2 cup reduced-sodium chicken broth
1/2 cup shredded carrots
1/4 cup diced onion
1 large egg, slightly beaten
3 Tbsp chopped fresh parsley
2 garlic cloves, minced
2 tsp Dijon mustard
1 tsp salt
1/4 tsp coarsely ground pepper
3/4 lb ground skinless turkey breast
3/4 lb lean ground beef (7% fat or less)
Preheat oven to 350. Line a 5x9 loaf pan with foil.
Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, salt, and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.
Spoon the mixture into the pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf registers 160 degrees, about 1 hour. Let stand 10 minutes before slicing.
Per slice: 152 calories, 4g fat (1g saturated fat), 1g fiber, 471mg sodium
--from our new Best Eats cookbook
Some Housekeeping
Eagle-eyed readers might notice a few changes around here. In order to make this website a little more useful and fun, I've done the following:
Enabled Comments: If you've got something to say about something in a newsletter, now you can! I have elected to moderate comments, which means I get to view them before they show publicly. This will help prevent spam comments. Now you can let me know what you think right when you read it.
Separate Recipe Entries: Now that I've been doing this for awhile, I've posted a lot of recipes. But since they're all buried in past newsletters, they can be hard to find. From now on I'll make two entries a week - one for the newsletter, and a second for the recipe of the week. That way if you're just looking for a recipe, you don't have to wade through tons of other stuff. (Sorry, but past newsletters will stay as-is.)
Labels On Entries: In addition to making separate entries for recipes, I will be tagging all entries with some relevant information. Labels will be added to recipes that indicate whether or not the recipe is Core or vegetarian, and what type of recipe it is (main dish, beverage, etc.). I've also added a list of labels used to the sidebar of the blog. So when you click on a label, you will get just those entries with that tag. So if you're looking for all Core recipes I've posted, now you can do that! Because I will not break out recipes from past newsletter posts, I've added the relevant recipe tags to those newsletter posts, too.
In doing all of this site maintenance, I realized it's been a long time since I've done any silly kitchen experiments. Keep your eyes peeled for the next installment of "I Cook So You Don't Have To" - I'm canvassing the internet for inspiration as we speak!
Enabled Comments: If you've got something to say about something in a newsletter, now you can! I have elected to moderate comments, which means I get to view them before they show publicly. This will help prevent spam comments. Now you can let me know what you think right when you read it.
Separate Recipe Entries: Now that I've been doing this for awhile, I've posted a lot of recipes. But since they're all buried in past newsletters, they can be hard to find. From now on I'll make two entries a week - one for the newsletter, and a second for the recipe of the week. That way if you're just looking for a recipe, you don't have to wade through tons of other stuff. (Sorry, but past newsletters will stay as-is.)
Labels On Entries: In addition to making separate entries for recipes, I will be tagging all entries with some relevant information. Labels will be added to recipes that indicate whether or not the recipe is Core or vegetarian, and what type of recipe it is (main dish, beverage, etc.). I've also added a list of labels used to the sidebar of the blog. So when you click on a label, you will get just those entries with that tag. So if you're looking for all Core recipes I've posted, now you can do that! Because I will not break out recipes from past newsletter posts, I've added the relevant recipe tags to those newsletter posts, too.
In doing all of this site maintenance, I realized it's been a long time since I've done any silly kitchen experiments. Keep your eyes peeled for the next installment of "I Cook So You Don't Have To" - I'm canvassing the internet for inspiration as we speak!
Friday, August 15, 2008
Newsletter, week of August 17th
Last Week
I don't know about you, but I had a ball taking a trip down memory lane and talking about old versions of the WW plan. Life's gotten much easier these days, but we still need to make sure we're doing it right!
This Week
Who couldn't be helped by a little bit of motivation? This week we'll explore why setting mini-goals is a good way to keep you inspired.
Kudos
Thanks to all of you who completed the surveys I brought this week. Your feedback is important, and your compliments are appreciated. It was wonderful of you to mention that the gals who work behind the desk are valuable parts of the Weight Watchers experience.
WW Product of the Week
Easy Measure Set - portion control is such an important part of staying on track. Our spoons will help you realize just how much a 1 cup scoop of potato salad really is (or isn't)!
Weekly Potpourri
Summer can get a little hot, so if you're tired of exercising under the sun, you might want to get in the water! Obviously we've got tons of beach, but if you're like me and don't care for the salt water, check out one of the many pools to be found throughout San Diego. Even if you don't go to swim laps, splashing around can be a cool way to move more and have some fun.
Recipe of the Week
August 15th is Indian Independence day (you of course knew that, right???) so this week's recipe uses one of their most awesome spices: curry!
Curried Cabbage
Serves 8
1 Points value (and Core)
1 Tbsp vegetable oil
1/2 cup minced shallots
2 garlic cloves, minced
2 Tbsp whole-grain Dijon mustard
2 tsp curry powder
1 tsp ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
1/4 cup fat-free, less-sodium chicken broth
1/4 cup rice vinegar
1/2 tsp salt
1/4 tsp black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.
--recipe courtesy of Cooking Light
What's Hot at WW.com
I know I won't stop talking about the Olympics, but come on! Check out these international recipes and get into the world spirit. So help me, there's a recipe for KANGAROO.
Quote of the Week
"It is better to take many small steps in the right direction than to make a great leap forward only to stumble backward." - Old Chinese Proverb
I don't know about you, but I had a ball taking a trip down memory lane and talking about old versions of the WW plan. Life's gotten much easier these days, but we still need to make sure we're doing it right!
This Week
Who couldn't be helped by a little bit of motivation? This week we'll explore why setting mini-goals is a good way to keep you inspired.
Kudos
Thanks to all of you who completed the surveys I brought this week. Your feedback is important, and your compliments are appreciated. It was wonderful of you to mention that the gals who work behind the desk are valuable parts of the Weight Watchers experience.
WW Product of the Week
Easy Measure Set - portion control is such an important part of staying on track. Our spoons will help you realize just how much a 1 cup scoop of potato salad really is (or isn't)!
Weekly Potpourri
Summer can get a little hot, so if you're tired of exercising under the sun, you might want to get in the water! Obviously we've got tons of beach, but if you're like me and don't care for the salt water, check out one of the many pools to be found throughout San Diego. Even if you don't go to swim laps, splashing around can be a cool way to move more and have some fun.
Recipe of the Week
August 15th is Indian Independence day (you of course knew that, right???) so this week's recipe uses one of their most awesome spices: curry!
Curried Cabbage
Serves 8
1 Points value (and Core)
1 Tbsp vegetable oil
1/2 cup minced shallots
2 garlic cloves, minced
2 Tbsp whole-grain Dijon mustard
2 tsp curry powder
1 tsp ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
1/4 cup fat-free, less-sodium chicken broth
1/4 cup rice vinegar
1/2 tsp salt
1/4 tsp black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; saute 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.
--recipe courtesy of Cooking Light
What's Hot at WW.com
I know I won't stop talking about the Olympics, but come on! Check out these international recipes and get into the world spirit. So help me, there's a recipe for KANGAROO.
Quote of the Week
"It is better to take many small steps in the right direction than to make a great leap forward only to stumble backward." - Old Chinese Proverb
Friday, August 08, 2008
Newsletter, week of August 10th
Last Week
Take your cue from olympians. Do what you love, and moving more won't seem like such a hassle!
This Week
Get ready to laugh. This week we take a look at the sordid history of Weight Watchers' food plans. Remember when we had to eat liver? We'll contrast that with how "easy" it is today. If you have any program materials from the Olden Days, feel free to bring it in - we'd love to see it!
Kudos
Big time awards this week went to Trixie for 35 pounds lost and Heidi for 50 pounds lost! We also had some first 5 pound celebrations - if you keep this up folks, you'll be where these ladies are now.
WW Product of the Week
Remember, our 2 Points bars and baked snacks are still on sale (through August 23rd) so there's still time to stock up. Also on sale are our Mix-Ins. Those are being discontinued to make room for some cool new stuff, so you can pick up 2 boxes for $5. Check out the recipe below for one fun way to use them.
Weekly Potpourri
One of my goals as a Leader is to keep members in the seats. Around here that's called "retention." While the beancounters like it for financial reasons, I like it because it means I'm helping you stick with the plan and achieve your goals. To that end, I will be bringing in a survey this week and asking you all to anonymously let me know what kind of things Weight Watchers can do (both on a corporate and a local level) to keep you coming back. Here's your chance to influence what kind of stuff we do each week!
Recipe of the Week
Mix-In Margarita
3 Points
1 12 oz can diet Sprite
1 single serving packet of WW Mixins lemonade
1 lime (all the juice of)
2 Tbsp tequila
1 Tbsp triple sec
Fill a blender pitcher 2/3 full with ice. Add all the ingredients above. Blend until smooth. Enjoy!
What's Hot at WW.com
If I had a nickel for every time someone said "I can't do that" or "I'll never be able to change that" well, I wouldn't need to work for a living! If you think you can't change your ways, check out this article for tips on how you CAN.
Quote of the Week
"I don't believe the program has changed all that much...members will always need to know that first of all, they're not alone; secondly, they're not bad people for being overweight; and third, if they really want something, it's within their power to go and get it." - Jean Nidetch, founder of Weight Watchers
Take your cue from olympians. Do what you love, and moving more won't seem like such a hassle!
This Week
Get ready to laugh. This week we take a look at the sordid history of Weight Watchers' food plans. Remember when we had to eat liver? We'll contrast that with how "easy" it is today. If you have any program materials from the Olden Days, feel free to bring it in - we'd love to see it!
Kudos
Big time awards this week went to Trixie for 35 pounds lost and Heidi for 50 pounds lost! We also had some first 5 pound celebrations - if you keep this up folks, you'll be where these ladies are now.
WW Product of the Week
Remember, our 2 Points bars and baked snacks are still on sale (through August 23rd) so there's still time to stock up. Also on sale are our Mix-Ins. Those are being discontinued to make room for some cool new stuff, so you can pick up 2 boxes for $5. Check out the recipe below for one fun way to use them.
Weekly Potpourri
One of my goals as a Leader is to keep members in the seats. Around here that's called "retention." While the beancounters like it for financial reasons, I like it because it means I'm helping you stick with the plan and achieve your goals. To that end, I will be bringing in a survey this week and asking you all to anonymously let me know what kind of things Weight Watchers can do (both on a corporate and a local level) to keep you coming back. Here's your chance to influence what kind of stuff we do each week!
Recipe of the Week
Mix-In Margarita
3 Points
1 12 oz can diet Sprite
1 single serving packet of WW Mixins lemonade
1 lime (all the juice of)
2 Tbsp tequila
1 Tbsp triple sec
Fill a blender pitcher 2/3 full with ice. Add all the ingredients above. Blend until smooth. Enjoy!
What's Hot at WW.com
If I had a nickel for every time someone said "I can't do that" or "I'll never be able to change that" well, I wouldn't need to work for a living! If you think you can't change your ways, check out this article for tips on how you CAN.
Quote of the Week
"I don't believe the program has changed all that much...members will always need to know that first of all, they're not alone; secondly, they're not bad people for being overweight; and third, if they really want something, it's within their power to go and get it." - Jean Nidetch, founder of Weight Watchers
Friday, August 01, 2008
Newsletter, week of August 3rd
Last Week
Olympic athletes make it all look so effortless because they spend a lot of time practicing. You can practice good behavior in your head, and make it look effortless as well!
This Week
Staying on the Olympic theme, we'll talk about how to make your activity feel like games instead of something...less inspiring.
Kudos
This week we gave a five pound star to Amber, and a 15 pound star to Teresa. Great job, ladies!
WW Product of the Week
SALE - all of our 2 Points snacks are on sale! You can get your bars, pretzels and cheddar twists at a sale price of 2 for $8. One box is still $4.50. Stock up so you have some safe snacks when you need them.
Weekly Potpourri
You may have heard that some cities are starting to require nutrition information to be posted at some restaurants. In an article Marta found in The Wall Street Journal this week, there was a website mentioned that publishes nutrition information for many local restaurants. If you've ever heard of the book Healthy Dining in San Diego then you've heard of these guys. Here is their data. Get smart about your restaurant dining - it can be eye opening.
Recipe of the Week
Potato and Green Bean Salad
POINTS: 3 (for 1 cup serving)
24 oz potatoes, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
6 Tbsp fat-free, reduced-sodium chicken broth
1/4 cup shallots, finely chopped
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp table salt
1/2 tsp black pepper, freshly ground
3 Tbsp olive oil, extra-virgin
3 Tbsp fresh tarragon, chopped
3 Tbsp dill, fresh, chopped
3 Tbsp chives, fresh, chopped
Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.
Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.
What's Hot at WW.com
Why on earth do we need to drink water? This article explores some of the myths about water, but also gives us a clue as to why it's part of the Good Health Guidelines.
Quote of the Week
"The first thing is to love your sport. Never do it to please someone else. It has to be yours." - Peggy Fleming
Olympic athletes make it all look so effortless because they spend a lot of time practicing. You can practice good behavior in your head, and make it look effortless as well!
This Week
Staying on the Olympic theme, we'll talk about how to make your activity feel like games instead of something...less inspiring.
Kudos
This week we gave a five pound star to Amber, and a 15 pound star to Teresa. Great job, ladies!
WW Product of the Week
SALE - all of our 2 Points snacks are on sale! You can get your bars, pretzels and cheddar twists at a sale price of 2 for $8. One box is still $4.50. Stock up so you have some safe snacks when you need them.
Weekly Potpourri
You may have heard that some cities are starting to require nutrition information to be posted at some restaurants. In an article Marta found in The Wall Street Journal this week, there was a website mentioned that publishes nutrition information for many local restaurants. If you've ever heard of the book Healthy Dining in San Diego then you've heard of these guys. Here is their data. Get smart about your restaurant dining - it can be eye opening.
Recipe of the Week
Potato and Green Bean Salad
POINTS: 3 (for 1 cup serving)
24 oz potatoes, fingerling variety, scrubbed, sliced into 1/4-inch-thick rounds
8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
6 Tbsp fat-free, reduced-sodium chicken broth
1/4 cup shallots, finely chopped
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp table salt
1/2 tsp black pepper, freshly ground
3 Tbsp olive oil, extra-virgin
3 Tbsp fresh tarragon, chopped
3 Tbsp dill, fresh, chopped
3 Tbsp chives, fresh, chopped
Put potatoes into a large pot. Fill pot half way up with water; bring to a boil over high heat. Boil until almost tender, about 6 to 8 minutes. Add green beans and cook until potatoes are tender and green beans are crisp-tender, about 2 to 3 minutes more. Drain; rinse under cold water and drain again.
Meanwhile, to make dressing, in a large serving bowl, whisk together broth, shallots, vinegar, mustard, salt and pepper. Drizzle in oil, whisking, until blended; stir in tarragon, dill and chives.
Add potatoes and green beans to bowl; toss gently, taking care not to break up potatoes, until mixed and coated with dressing. Yields about 1 cup per serving.
What's Hot at WW.com
Why on earth do we need to drink water? This article explores some of the myths about water, but also gives us a clue as to why it's part of the Good Health Guidelines.
Quote of the Week
"The first thing is to love your sport. Never do it to please someone else. It has to be yours." - Peggy Fleming
Friday, July 25, 2008
Newsletter, week of July 27th
Last Week
Have you been standing tall? Wearing clothes that fit? I bet you look great!
This Week
There are probably situations that make you feel like you're out of control. This week we'll talk about strategies to keep your cool, even when it feels like you can't.
Kudos
Awards for the week include a 10 pound star for Maria, a 25 pound star for Trina, a 30 pound star for Loretta, and a 35 pound star for Roseana. Good going, girls!
WW Product of the Week
Preparation is a good way to keep in control. Get prepared by knowing the Points values of food you're likely to encounter. How best to do this? Our companions, of course! Whether it's at the grocery store or at a restaurant, our food companions give you the knowledge to make the smart choices.
Weekly Potpourri
Once again I point you to a favorite webcomic. This one is drawn by the wife of last week's artist. (I am secretly dying to have dinner with these two, it would probably be a hoot!)
Image courtesy of Natalie Dee
Recipe of the Week
This one is tried and true from Wednesday member Marta:
Asian-Style Lettuce Wraps
Serves 12
1 Points value
2 garlic cloves, finely minced
1/4 cup fresh lime juice
3 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint
12 small, tender Bibb or iceberg lettuce leaves, rinsed, drained, and dried
Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add shredded chicken and herbs, and toss to combine. Let stand 5 minutes.
Spoon about 2 1/2 tablespoons chicken mixture in center of each lettuce leaf.
What's Hot at WW.com
Are you unhappy with the rate of your weight loss? Maybe you're in The Twilight Zone! Trust me, I've been there, too.
Quote of the Week
The dictionary defines "rehearsal" as "making proficient by repeating." So, by repeating - mentally - what you want to achieve, you make yourself proficient in ANY imaginable challenge.
Have you been standing tall? Wearing clothes that fit? I bet you look great!
This Week
There are probably situations that make you feel like you're out of control. This week we'll talk about strategies to keep your cool, even when it feels like you can't.
Kudos
Awards for the week include a 10 pound star for Maria, a 25 pound star for Trina, a 30 pound star for Loretta, and a 35 pound star for Roseana. Good going, girls!
WW Product of the Week
Preparation is a good way to keep in control. Get prepared by knowing the Points values of food you're likely to encounter. How best to do this? Our companions, of course! Whether it's at the grocery store or at a restaurant, our food companions give you the knowledge to make the smart choices.
Weekly Potpourri
Once again I point you to a favorite webcomic. This one is drawn by the wife of last week's artist. (I am secretly dying to have dinner with these two, it would probably be a hoot!)
Image courtesy of Natalie Dee
Recipe of the Week
This one is tried and true from Wednesday member Marta:
Asian-Style Lettuce Wraps
Serves 12
1 Points value
2 garlic cloves, finely minced
1/4 cup fresh lime juice
3 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint
12 small, tender Bibb or iceberg lettuce leaves, rinsed, drained, and dried
Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add shredded chicken and herbs, and toss to combine. Let stand 5 minutes.
Spoon about 2 1/2 tablespoons chicken mixture in center of each lettuce leaf.
What's Hot at WW.com
Are you unhappy with the rate of your weight loss? Maybe you're in The Twilight Zone! Trust me, I've been there, too.
Quote of the Week
The dictionary defines "rehearsal" as "making proficient by repeating." So, by repeating - mentally - what you want to achieve, you make yourself proficient in ANY imaginable challenge.
Friday, July 18, 2008
Newsletter, week of July 20th
Last Week
Getting to know your eating style is important. Did you figure out anything new about what your eating habits are?
This Week
Most of us probably wouldn't mind looking thinner. No matter where you're at on your journey, we'll talk about how to look better now, and how to feel better about it.
Kudos
We had all sorts of celebrating to do this week: Stephanie got her 5 pound star, Vernay reached 20 pounds, Karen hit 25 pounds (48 total including her pre-WW loss!), Trixie hit 30 pounds. Floyd and Hethyr both got their 16 week charms, Velma got her 10% keychain, and Elise reached Lifetime!
WW Product of the Week
Mix-Ins: It's hot, so are you drinking enough water? If you don't like the taste of plain old water, or you get bored with it, try our flavor mix-ins. Wouldn't a glass of lemonade sound good right now? Our packets will flavor a 16 ounce container nicely.
Weekly Potpourri
Anyone who works in an office setting will probably get a kick out of this one. This is from one of my favorite webcomics, Toothpaste for Dinner:
toothpastefordinner.com
If you can't read the writing on the pizza box it says "Let's get fat together." It feels like that sometimes, doesn't it?
Recipe of the Week
This is a recipe I found this past week on eTools that helped me use up a bunch of fresh produce I had on hand.
Minestrone with Kale
POINTS® Value: 3
Servings: 8
2 tsp olive oil
2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
10 medium baby carrots, halved widthwise if large
1 medium onion, chopped
2 cup kale, coarsely chopped
28 oz canned diced tomatoes, with basil, garlic and oregano, undrained
4 cups vegetable broth
15 oz canned great Northern beans, drained and rinsed
1 cup cooked orzo
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup grated Parmesan cheese, Parmigiano-Reggiano recommended
Heat oil in a large pot. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes.
Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.
What's Hot at WW.com
Do you take advantage of the messageboards at the Weight Watchers website? Whether you have eTools or not you're welcome to join the community. Here is a list of communities that you can join. There's something for just about every niche out there!
Quote of the Week
Refuse to criticize, condemn, or complain. Instead, think and talk only about the things you really want. - Brian Tracy
Getting to know your eating style is important. Did you figure out anything new about what your eating habits are?
This Week
Most of us probably wouldn't mind looking thinner. No matter where you're at on your journey, we'll talk about how to look better now, and how to feel better about it.
Kudos
We had all sorts of celebrating to do this week: Stephanie got her 5 pound star, Vernay reached 20 pounds, Karen hit 25 pounds (48 total including her pre-WW loss!), Trixie hit 30 pounds. Floyd and Hethyr both got their 16 week charms, Velma got her 10% keychain, and Elise reached Lifetime!
WW Product of the Week
Mix-Ins: It's hot, so are you drinking enough water? If you don't like the taste of plain old water, or you get bored with it, try our flavor mix-ins. Wouldn't a glass of lemonade sound good right now? Our packets will flavor a 16 ounce container nicely.
Weekly Potpourri
Anyone who works in an office setting will probably get a kick out of this one. This is from one of my favorite webcomics, Toothpaste for Dinner:
toothpastefordinner.com
If you can't read the writing on the pizza box it says "Let's get fat together." It feels like that sometimes, doesn't it?
Recipe of the Week
This is a recipe I found this past week on eTools that helped me use up a bunch of fresh produce I had on hand.
Minestrone with Kale
POINTS® Value: 3
Servings: 8
2 tsp olive oil
2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
10 medium baby carrots, halved widthwise if large
1 medium onion, chopped
2 cup kale, coarsely chopped
28 oz canned diced tomatoes, with basil, garlic and oregano, undrained
4 cups vegetable broth
15 oz canned great Northern beans, drained and rinsed
1 cup cooked orzo
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup grated Parmesan cheese, Parmigiano-Reggiano recommended
Heat oil in a large pot. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes.
Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.
What's Hot at WW.com
Do you take advantage of the messageboards at the Weight Watchers website? Whether you have eTools or not you're welcome to join the community. Here is a list of communities that you can join. There's something for just about every niche out there!
Quote of the Week
Refuse to criticize, condemn, or complain. Instead, think and talk only about the things you really want. - Brian Tracy
Friday, July 11, 2008
Newsletter, week of July 13th
Last Week
Having a visual image of what you want to achieve can help keep you motivated to do that one extra thing. Did you get inspired to kick it up a degree?
This Week
It's not just about what you eat, but about how you eat. This week we'll talk about eating patterns, and how yours works for you.
Kudos
We celebrated first five pound awards for Glenda and Kathryn, and gave Velma her 20 pound star. Vernay reached her ten percent target this week, too!
WW Product of the Week
Once again, this is a topic that fits well with all of our cookbooks - if you need to change your eating pattern, switch up the foods you're choosing, move from Flex to Core (or the other way) our cookbooks are great resources. You'll find something for every cooking ability.
Weekly Potpourri
Sometimes exercise feels like a battle, but a great song can really put pep in your step. I don't usually have newsletter posts open for comments, but I'm going to try a little interactive thing and see how it goes. I'd love to know what songs you listen to when you're working out. Are you sweatin' to the oldies? Shaking your groove thing? I may steal some of your ideas!
Here's a list of some of the songs on my workout playlist:
Pocketful of Sunshine - Natasha Bedingfield
Here Comes Your Man - Pixies
Sabotage - Beastie Boys
It's Raining Men - Weather Girls
Superstition - Stevie Wonder
Recipe of the Week
Tequila-Lime Shrimp
POINTS® Value: 3
Servings: 6
1/3 cup fresh lime juice
1/2 Tbsp jalapeno pepper, minced (don't touch seeds with bare hands)
1/2 tsp chili powder, chipotle-variety
3/4 tsp sugar
3/4 fl oz tequila
1/4 cup cilantro, fresh, chopped, divided
1 Tbsp olive oil
1 medium garlic clove, minced
1/2 tsp sea salt, or to taste (plus some for garnish)
1 1/2 pound shrimp, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)
In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.
Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.
Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired.
--courtesy of eTools
What's Hot at WW.com
Do you think that having knee pain means you can't exercise? It might not! Obviously it's best to go with a doctor's recommendation of what you should or shouldn't do, but check out what one expert has to say on the subject.
Quote of the Week
This week's quote comes courtesy of Marianne - when she said it on Monday, I knew I had to jot it down. Thanks!
"An excuse is the skin of a reason stuffed with a lie."
Having a visual image of what you want to achieve can help keep you motivated to do that one extra thing. Did you get inspired to kick it up a degree?
This Week
It's not just about what you eat, but about how you eat. This week we'll talk about eating patterns, and how yours works for you.
Kudos
We celebrated first five pound awards for Glenda and Kathryn, and gave Velma her 20 pound star. Vernay reached her ten percent target this week, too!
WW Product of the Week
Once again, this is a topic that fits well with all of our cookbooks - if you need to change your eating pattern, switch up the foods you're choosing, move from Flex to Core (or the other way) our cookbooks are great resources. You'll find something for every cooking ability.
Weekly Potpourri
Sometimes exercise feels like a battle, but a great song can really put pep in your step. I don't usually have newsletter posts open for comments, but I'm going to try a little interactive thing and see how it goes. I'd love to know what songs you listen to when you're working out. Are you sweatin' to the oldies? Shaking your groove thing? I may steal some of your ideas!
Here's a list of some of the songs on my workout playlist:
Pocketful of Sunshine - Natasha Bedingfield
Here Comes Your Man - Pixies
Sabotage - Beastie Boys
It's Raining Men - Weather Girls
Superstition - Stevie Wonder
Recipe of the Week
Tequila-Lime Shrimp
POINTS® Value: 3
Servings: 6
1/3 cup fresh lime juice
1/2 Tbsp jalapeno pepper, minced (don't touch seeds with bare hands)
1/2 tsp chili powder, chipotle-variety
3/4 tsp sugar
3/4 fl oz tequila
1/4 cup cilantro, fresh, chopped, divided
1 Tbsp olive oil
1 medium garlic clove, minced
1/2 tsp sea salt, or to taste (plus some for garnish)
1 1/2 pound shrimp, jumbo-size, shelled and deveined (or leave tails on for a nicer presentation)
In a small bowl, combine lime juice, jalapeno, chili powder, sugar, tequila and 2 tablespoon of cilantro; set aside.
Heat oil in a large nonstick skillet over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp; sauté, until shrimp turn pink, about 4 minutes. Remove shrimp to a serving plate and cover to keep warm.
Add lime juice mixture to same skillet and place over high heat. Cook until alcohol burns off, stirring and scrapping sides of pan, about 2 minutes; pour over shrimp and garnish with remaining cilantro and more sea salt, if desired.
--courtesy of eTools
What's Hot at WW.com
Do you think that having knee pain means you can't exercise? It might not! Obviously it's best to go with a doctor's recommendation of what you should or shouldn't do, but check out what one expert has to say on the subject.
Quote of the Week
This week's quote comes courtesy of Marianne - when she said it on Monday, I knew I had to jot it down. Thanks!
"An excuse is the skin of a reason stuffed with a lie."
Thursday, July 03, 2008
Newsletter, week of July 6th
Last Week
Grilling can be a great way to celebrate summer holidays and keep your eating in check. Go ahead and throw another shrimp on the barbie!
This Week
Do you want to get fired up about your weight loss? Catch the spark at this week's meeting!
Kudos
Becky received her 10 pound star this Wednesday. Monday folks, I'm looking forward to getting caught up on your successes this week.
WW Product of the Week
Member Kits - take our Companions everywhere you go so you'll always know the Points values of anything. Take our spiral bound journal with you for 12 weeks of tracking. Bump up to the Deluxe kit and you'll get a DVD and a book of motivational stories.
Weekly Potpourri
The topic of alcoholic beverages came up in discussion this week, and we talked about how they can really soak up the Points. Hungry Girl is a great reference for lower Point cocktails, and you can find a couple of neat martini recipes here, and a pina colada recipe.
Recipe of the Week
Summer Squash with Fresh Mint & Feta
Serves 4
2 Points value and Core
1 Tbsp + 1 tsp red-wine vinegar
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 small garlic clove, crushed through a press
1/2 tsp salt
1/4 tsp black pepper
2 large zucchini, cut lengthwise into 1/2" slices
2 large summer squash, cut lengthwise into 1/2" slices
1/4 cup torn fresh mint
1/4 cup crumbled fat-free feta cheese
Preheat the grill to medium or prepare a medium fire. Meanwhile, whisk together the vinegar, oil, mustard, garlic, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Spray the zucchini and summer squash with olive oil nonstick spray; sprinkle with the remaining salt and pepper.
Place the zucchini and squash on the grill rack and grill until tender and lightly browned, 4-5 minutes on each side. Transfer to a platter. Re-whisk the dressing and drizzle over the squash; sprinkle with the mint and feta. Serve hot or at room temperature.
-- from Sizzle It! cookbook
What's Hot at WW.com
School's out for the summer, but Weight Watchers is always in session. This quiz tests how well you know your program materials. I hope you pass!
Quote of the Week
"A little more persistence, a little more effort and what seemed hopeless...may turn to glorious success." - Elbert Hubbard
Grilling can be a great way to celebrate summer holidays and keep your eating in check. Go ahead and throw another shrimp on the barbie!
This Week
Do you want to get fired up about your weight loss? Catch the spark at this week's meeting!
Kudos
Becky received her 10 pound star this Wednesday. Monday folks, I'm looking forward to getting caught up on your successes this week.
WW Product of the Week
Member Kits - take our Companions everywhere you go so you'll always know the Points values of anything. Take our spiral bound journal with you for 12 weeks of tracking. Bump up to the Deluxe kit and you'll get a DVD and a book of motivational stories.
Weekly Potpourri
The topic of alcoholic beverages came up in discussion this week, and we talked about how they can really soak up the Points. Hungry Girl is a great reference for lower Point cocktails, and you can find a couple of neat martini recipes here, and a pina colada recipe.
Recipe of the Week
Summer Squash with Fresh Mint & Feta
Serves 4
2 Points value and Core
1 Tbsp + 1 tsp red-wine vinegar
1 Tbsp olive oil
1/2 tsp Dijon mustard
1 small garlic clove, crushed through a press
1/2 tsp salt
1/4 tsp black pepper
2 large zucchini, cut lengthwise into 1/2" slices
2 large summer squash, cut lengthwise into 1/2" slices
1/4 cup torn fresh mint
1/4 cup crumbled fat-free feta cheese
Preheat the grill to medium or prepare a medium fire. Meanwhile, whisk together the vinegar, oil, mustard, garlic, 1/4 tsp salt and 1/8 tsp pepper in a small bowl. Spray the zucchini and summer squash with olive oil nonstick spray; sprinkle with the remaining salt and pepper.
Place the zucchini and squash on the grill rack and grill until tender and lightly browned, 4-5 minutes on each side. Transfer to a platter. Re-whisk the dressing and drizzle over the squash; sprinkle with the mint and feta. Serve hot or at room temperature.
-- from Sizzle It! cookbook
What's Hot at WW.com
School's out for the summer, but Weight Watchers is always in session. This quiz tests how well you know your program materials. I hope you pass!
Quote of the Week
"A little more persistence, a little more effort and what seemed hopeless...may turn to glorious success." - Elbert Hubbard
Friday, June 27, 2008
Newsletter, week of June 29th
Last Week
Eating less is sometimes a battle. But with the tips and tricks we shared last week, you should be well on your way to making it happen.
This Week
Any grillmasters out there? We're going to talk about barbecuing, grilling, and how it can fit into a healthy summer eating plan.
Kudos
Rebecca survived her first week on program! Maria reached her first five pounds of weight loss, and Vernay has now lost over 15 pounds. Great job, girls!
WW Product of the Week
Sizzle It! (and all the rest of our cookbooks) can be a great way to find some super recipes for your grilling and summer menu. You'll find stuff to throw on the grill, cool salads for when it's too hot to cook, and refreshing desserts for the times you want to splurge.
Weekly Potpourri
Maybe some of you have heard that Applebee's has been sued over their Weight Watchers menu items. Before you freak out, let's consider that we haven't seen the proof or evidence at this point. But anyone who has eaten at a restaurant while on Weight Watchers knows that it's not always easy to trust what the menu says. My personal opinion is that the entrees on that section of the Applebee's menu are still healthier than what's on their regular menu. And unless we're cooking the food ourselves, we can never be 100% sure what's in what we order. And that's okay. Remember, we don't need to be perfect to lose weight! We just need to do the best we can with the information we have. It will be interesting to see how this shakes out.
Recipe of the Week
How about a nice cool dessert for your July 4th holiday? I found this one on eTools:
Frozen Chocolate Mint Dessert
POINTS® Value: 3
Servings: 6
1 oz chocolate wafers, about 5 cookies
1/4 tsp mint extract
1 tsp unsweetened cocoa
7 oz fat-free whipped topping, about 1 whole aerosol can
1/4 cup skim milk
3 piece Weight Watchers by Whitman's Mint Patties, frozen, chopped into pieces
2 Tbsp chocolate syrup
6 Tbsp whipped topping, light or fat-free, vanilla or chocolate
Line six muffin holes with foil muffin liners. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
What's Hot at WW.com
Have you ever checked out the community forums at our website? You don't have to have eTools, it's open to everyone. Here is a discussion on slow weight loss. Can you relate?
Quote of the Week
The future depends on what we do in the present. - Mahatma Gandhi
Eating less is sometimes a battle. But with the tips and tricks we shared last week, you should be well on your way to making it happen.
This Week
Any grillmasters out there? We're going to talk about barbecuing, grilling, and how it can fit into a healthy summer eating plan.
Kudos
Rebecca survived her first week on program! Maria reached her first five pounds of weight loss, and Vernay has now lost over 15 pounds. Great job, girls!
WW Product of the Week
Sizzle It! (and all the rest of our cookbooks) can be a great way to find some super recipes for your grilling and summer menu. You'll find stuff to throw on the grill, cool salads for when it's too hot to cook, and refreshing desserts for the times you want to splurge.
Weekly Potpourri
Maybe some of you have heard that Applebee's has been sued over their Weight Watchers menu items. Before you freak out, let's consider that we haven't seen the proof or evidence at this point. But anyone who has eaten at a restaurant while on Weight Watchers knows that it's not always easy to trust what the menu says. My personal opinion is that the entrees on that section of the Applebee's menu are still healthier than what's on their regular menu. And unless we're cooking the food ourselves, we can never be 100% sure what's in what we order. And that's okay. Remember, we don't need to be perfect to lose weight! We just need to do the best we can with the information we have. It will be interesting to see how this shakes out.
Recipe of the Week
How about a nice cool dessert for your July 4th holiday? I found this one on eTools:
Frozen Chocolate Mint Dessert
POINTS® Value: 3
Servings: 6
1 oz chocolate wafers, about 5 cookies
1/4 tsp mint extract
1 tsp unsweetened cocoa
7 oz fat-free whipped topping, about 1 whole aerosol can
1/4 cup skim milk
3 piece Weight Watchers by Whitman's Mint Patties, frozen, chopped into pieces
2 Tbsp chocolate syrup
6 Tbsp whipped topping, light or fat-free, vanilla or chocolate
Line six muffin holes with foil muffin liners. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
What's Hot at WW.com
Have you ever checked out the community forums at our website? You don't have to have eTools, it's open to everyone. Here is a discussion on slow weight loss. Can you relate?
Quote of the Week
The future depends on what we do in the present. - Mahatma Gandhi
Friday, June 20, 2008
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
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
Friday, June 06, 2008
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.
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.
Friday, May 30, 2008
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.
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 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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