Last Week
Music can be a great way to set the mood. If you're looking to get more active, have some fun and listen to some tunes!
This Week
Learning from experience is a truly helpful habit for weight loss. Instead of feeling like you've failed, try thinking of it as feedback for what NOT to do next time!
Kudos
Sophia received her first 5 pound star, Kecia and Maria both celebrated 15 pounds lost, and Dan got his 25 pound awards. Great job!
Here's an update after 3 weeks of Lose for Good:
Lemon Grove Monday 6:30pm
week 1: 41.8 pounds lost
week 2: 46.0 pounds lost
week 3: 34.4 pounds lost
Clairemont Wednesday 6:30am
week 1: 16.8 pounds lost
week 2: 35.0 pounds lost
week 3: 24.0 pounds lost
WW Product of the Week
Have you noticed our new side dishes? We've got Zesty Spanish Rice, Chicken & Herb Flavored Pasta, and Tomato Parmesan Pasta. All are quick to prepare and low in Points, and the rice is even Core! You can use them as a side dish, or add some meat and/or veggies and get a full meal out of them. Just 3 bucks a box!
Weekly Potpourri
My "other job" has a wellness program that sends out daily tips. Today's was so great I'm shamelessly stealing it. Thanks, Sonic Boom!
We spend the majority of our waking hours at work, so why not make our work spaces inspiring and motivating?
Your health challenge is to add or subtract 1 thing from your work area that will motivate you to become healthier. First, step back and look at your work area. What emotions does it evoke? Is it sterile, cluttered, boring? Since you live where you work, your work area should be focused, peaceful, and motivating. Here are some examples of things you can do:
Subtractions: Get rid of the clutter. It's difficult to feel centered when you're surrounded by unfinished tasks that constantly remind you of what you haven't done yet. Ideally, the only papers on your desk should be directly related to the current task at hand.
Additions: Try putting a fresh, red apple on your desk each morning. Try adding a small plant to your desk. Adding a vibrant, living plant can freshen up any work space. To personalize your space and keep yourself motivated, display a photo of yourself doing something that you love doing, perhaps in a moment of triumph. Next, add something inspirational to you and you alone. Think of an object that you can put in a drawer or discreetly display on your desk that will keep you motivated (e.g. a trophy, plaque, inspirational quote, motivational poster, your "before" photo, or memento that means something special to you.).
Note - that last thing sounds awfully like an anchor, doesn't it? See, we DO know what we're talking about!
What's Hot at WW.com
Not getting enough sleep? It could impact your weight loss. Here is some information, as well as some tips on what to do when you're just plain sleepy.
Quote of the Week
"Obstacles are those frightful things you see when you take your eyes off the goal." - Hanna More
Friday, September 26, 2008
Weekly Recipe: Quick Chicken Cacciatore
Quick Chicken Cacciatore
Serves 4
6 Points value
1 lb boneless skinless chicken breasts
2 medium zucchini, sliced
1 small onion, cut into large pieces
1 cup fresh mushrooms, sliced
3 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
2 tsp dried basil
1/2 tsp fennel seed, lightly crushed
1 Tbsp water
2 cloves of garlic pressed or minced
14oz can diced tomatoes
8oz can tomato sauce
Preheat oven to 375. In a small bowl, mix the spices with the water and set aside. This helps the spice flavors to develop and blend and it's the secret to the great flavor of this dish. Wash and pat dry the chicken. Heat a large skillet over medium-high heat. Add 1 Tbsp of the oil. When hot, add the chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
Adding the remaining 1-2 Tbsp of oil as needed, quickly brown the vegetables; in batches if necessary. Keep the pan hot; the object is to brown the chicken and vegetables without cooking them all the way through.
Mix together the spice mix with the garlic, diced tomatoes and tomato sauce. Pour half of the tomato mixture into a sprayed 9x13 pan. Pour the vegetables over the sauce, place the chicken on top of the vegetables and pour the remaining sauce over the chicken. Cover and bake about 35 minutes.
Thanks to Marianne for providing this week's recipe!
Serves 4
6 Points value
1 lb boneless skinless chicken breasts
2 medium zucchini, sliced
1 small onion, cut into large pieces
1 cup fresh mushrooms, sliced
3 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 tsp oregano
2 tsp dried basil
1/2 tsp fennel seed, lightly crushed
1 Tbsp water
2 cloves of garlic pressed or minced
14oz can diced tomatoes
8oz can tomato sauce
Preheat oven to 375. In a small bowl, mix the spices with the water and set aside. This helps the spice flavors to develop and blend and it's the secret to the great flavor of this dish. Wash and pat dry the chicken. Heat a large skillet over medium-high heat. Add 1 Tbsp of the oil. When hot, add the chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
Adding the remaining 1-2 Tbsp of oil as needed, quickly brown the vegetables; in batches if necessary. Keep the pan hot; the object is to brown the chicken and vegetables without cooking them all the way through.
Mix together the spice mix with the garlic, diced tomatoes and tomato sauce. Pour half of the tomato mixture into a sprayed 9x13 pan. Pour the vegetables over the sauce, place the chicken on top of the vegetables and pour the remaining sauce over the chicken. Cover and bake about 35 minutes.
Thanks to Marianne for providing this week's recipe!
Wednesday, September 17, 2008
Newsletter, week of September 21st
Last Week
Don't get caught in a downward spiral of negativity. All-or-nothing thinking, self-fulfilling prophecies, all that stuff can be turned around by realizing you have a choice in all of this. Stay positive!
This Week
A good song can really get you moving. Whether it's out on the dance floor or just walking down the street, the right tune can get you on your way to moving more.
Kudos
This week we celebrated a five pound star for Paul, a 10 pound star for both Lora and Raquel, and Joyce and Candace both reached 30 pounds lost. We also had a strong collection of ladies who received their week 2 bookmarks and are on their way to great success.
Speaking of success, here's where we stand after two weeks of Losing for Good:
Lemon Grove Monday 6:30pm
week 1: 41.8 pounds lost
week 2: 46.0 pounds lost
Clairemont Wednesday 6:30am
week 1: 16.8 pounds lost
week 2: 35.0 pounds lost
WW Product of the Week
Weight Watchers Oatmeal - as we leave summer and head into fall, you might think about a warm start to your day. Our oatmeal cups are a great way to have a low-Point (and Core) breakfast. They are portable and quick to make, and you've got your choice of Maple Brown Sugar (my personal favorite) and Strawberries and Cream.
Weekly Potpourri
As part of our quest to Move More, some of us are starting to sign up for athletic events. And sometimes those events can have bigger benefits. While we help ourselves, we help others. Amber and Dan in our Wednesday group are signed up for the 3 Day Walk for Breast Cancer. Amber lost her mother to pancreatic cancer, and her stepmother is a breast cancer survivor. Amber says "I believe that cancer is cancer is cancer. By helping Susan G. Komen for the Cure, research of all forms of cancer will be benefited by the research that comes from your donation to this walk. Thinking in the idea of '6 Degrees of Separation' we are all connected to cancer in some way by someone in fewer than 6 steps." You can follow that link to find out more information about her team, or the event in general. There's still time to train guys! Think of how many Activity Points you'd earn.
What's Hot at WW.com
Speaking of exercise, if you've just started moving, and haven't seen results at the scale, take heart! Focus on long-term results...they'll show up, I promise!
Quote of the Week
"I hope you never fear those mountains in the distance, never settle for the path of least resistance, and when you get the chance to sit it out or dance...I hope you dance." - sung by Lee Ann Womack (composed by Mark Sanders and Tia Sillers)
Don't get caught in a downward spiral of negativity. All-or-nothing thinking, self-fulfilling prophecies, all that stuff can be turned around by realizing you have a choice in all of this. Stay positive!
This Week
A good song can really get you moving. Whether it's out on the dance floor or just walking down the street, the right tune can get you on your way to moving more.
Kudos
This week we celebrated a five pound star for Paul, a 10 pound star for both Lora and Raquel, and Joyce and Candace both reached 30 pounds lost. We also had a strong collection of ladies who received their week 2 bookmarks and are on their way to great success.
Speaking of success, here's where we stand after two weeks of Losing for Good:
Lemon Grove Monday 6:30pm
week 1: 41.8 pounds lost
week 2: 46.0 pounds lost
Clairemont Wednesday 6:30am
week 1: 16.8 pounds lost
week 2: 35.0 pounds lost
WW Product of the Week
Weight Watchers Oatmeal - as we leave summer and head into fall, you might think about a warm start to your day. Our oatmeal cups are a great way to have a low-Point (and Core) breakfast. They are portable and quick to make, and you've got your choice of Maple Brown Sugar (my personal favorite) and Strawberries and Cream.
Weekly Potpourri
As part of our quest to Move More, some of us are starting to sign up for athletic events. And sometimes those events can have bigger benefits. While we help ourselves, we help others. Amber and Dan in our Wednesday group are signed up for the 3 Day Walk for Breast Cancer. Amber lost her mother to pancreatic cancer, and her stepmother is a breast cancer survivor. Amber says "I believe that cancer is cancer is cancer. By helping Susan G. Komen for the Cure, research of all forms of cancer will be benefited by the research that comes from your donation to this walk. Thinking in the idea of '6 Degrees of Separation' we are all connected to cancer in some way by someone in fewer than 6 steps." You can follow that link to find out more information about her team, or the event in general. There's still time to train guys! Think of how many Activity Points you'd earn.
What's Hot at WW.com
Speaking of exercise, if you've just started moving, and haven't seen results at the scale, take heart! Focus on long-term results...they'll show up, I promise!
Quote of the Week
"I hope you never fear those mountains in the distance, never settle for the path of least resistance, and when you get the chance to sit it out or dance...I hope you dance." - sung by Lee Ann Womack (composed by Mark Sanders and Tia Sillers)
Weekly Recipe: Apple Pie for Breakfast
This recipe uses our newest Smoothie - Vanilla Chai
Apple Pie for Breakfast
2 Servings Note: this used to say 1 Serving - I apologize for the error!
4 Points and Core
1/2 cup quick oats
1 packet Vanilla Chai Smoothie Mix
1 cup water
1/2 tsp cinnamon
1 Tbsp Splenda
2 small apples or 1 med apple, peeled, cored, diced
Combine all in a tall microwave safe bowl. Microwave for 2-3 minutes.
Apple Pie for Breakfast
2 Servings Note: this used to say 1 Serving - I apologize for the error!
4 Points and Core
1/2 cup quick oats
1 packet Vanilla Chai Smoothie Mix
1 cup water
1/2 tsp cinnamon
1 Tbsp Splenda
2 small apples or 1 med apple, peeled, cored, diced
Combine all in a tall microwave safe bowl. Microwave for 2-3 minutes.
Friday, September 12, 2008
Newsletter, week of September 14th
Last Week
Zero plus zero is not always zero! Keep an eye on portion sizes in general, but especially those zero Point foods. If you're not pleased with your rate of weight loss, that's an area to target.
This Week
Do you need a pep talk? You can always get one from me at a meeting, but you can do it yourself anytime you need one. We'll help you get your brain in gear for that.
Kudos
Jeane received her first 5 pound star, Sabrina reached 10 pounds lost, Dan got to 15 pounds, and Joyce reached 30 pounds lost. And on Wednesday morning, we celebrated the fact that Trixi got to her goal with a total weight loss of 42.5 pounds! Awesome job.
WW Product of the Week
Weight Watchers snack bars - have you tried our newest Fruity Nutty Madness bar? It's a great trail mix type snack that only costs you 2 Points. How about our Peanut Butter Bliss? Never tried it? WHAT ARE YOU WAITING FOR?!? This is (in my humble opinion) the best bar we've ever had, and you only need to spend 1 Point!
Weekly Potpourri
I know many of us like to EAT cake, so maybe you're like me and you like to SEE cake, too. Well, the folks over at Cake Wrecks bring you the best of the worst in cake art. This is a hilarious, sometimes PG-13, blog that cracks me up AND makes me drool (I'm not sure how they do that!). Make sure you scroll down and check out the cake head. Diet aid, indeed.
What's Hot at WW.com
If you are waiting for the scale to budge, you might be interested in hearing what a personal trainer has to say to help you get the scale moving again. He's going to help you outsmart that fat!
Quote of the Week
"Once you replace negative thoughts with positive ones, you'll start having positive results." - Willie Nelson
Zero plus zero is not always zero! Keep an eye on portion sizes in general, but especially those zero Point foods. If you're not pleased with your rate of weight loss, that's an area to target.
This Week
Do you need a pep talk? You can always get one from me at a meeting, but you can do it yourself anytime you need one. We'll help you get your brain in gear for that.
Kudos
Jeane received her first 5 pound star, Sabrina reached 10 pounds lost, Dan got to 15 pounds, and Joyce reached 30 pounds lost. And on Wednesday morning, we celebrated the fact that Trixi got to her goal with a total weight loss of 42.5 pounds! Awesome job.
WW Product of the Week
Weight Watchers snack bars - have you tried our newest Fruity Nutty Madness bar? It's a great trail mix type snack that only costs you 2 Points. How about our Peanut Butter Bliss? Never tried it? WHAT ARE YOU WAITING FOR?!? This is (in my humble opinion) the best bar we've ever had, and you only need to spend 1 Point!
Weekly Potpourri
I know many of us like to EAT cake, so maybe you're like me and you like to SEE cake, too. Well, the folks over at Cake Wrecks bring you the best of the worst in cake art. This is a hilarious, sometimes PG-13, blog that cracks me up AND makes me drool (I'm not sure how they do that!). Make sure you scroll down and check out the cake head. Diet aid, indeed.
What's Hot at WW.com
If you are waiting for the scale to budge, you might be interested in hearing what a personal trainer has to say to help you get the scale moving again. He's going to help you outsmart that fat!
Quote of the Week
"Once you replace negative thoughts with positive ones, you'll start having positive results." - Willie Nelson
Weekly Recipe: Baked Eggplant Parmigiana
Baked Eggplant Parmigiana
Serves 6
5 Points value
5 Tbsp all-purpose flour
1/2 tsp dried oregano
1/4 tsp freshly ground pepper
3 large eggs
1 1/4 cup seasoned dried bread crumbs
1 (1 1/2 lb) eggplant, sliced 1/4 inch thick
1 (14oz) jar low-fat tomato basil pasta sauce
2 cups shredded fat-free mozzarella cheese
3 Tbsp grated Parmesan cheese
Preheat oven to 425. Spray baking sheet with nonstick spray. Combine flour, oregano and pepper in a wide, shallow bowl or pie plate. Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
Coat the eggplant with flour (one slice at a time). Then dip it into the egg to coat, and dredge it in the bread crumbs. Place the slices in a single layer on the baking sheet and lightly spray the slices with nonstick spray. Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
Spread 1/2 cup of the pasta sauce over the bottom of a 9x13 baking dish. Arrange the eggplant slices on top,in an overlapping layer. Top with the remaining sauce and sprinkle with the cheeses. Bake until the cheese melts, 12-14 minutes.
Per serving: 279 cal, 6g fat (2g sat fat), 5g fiber, 1,065mg sodium
Serves 6
5 Points value
5 Tbsp all-purpose flour
1/2 tsp dried oregano
1/4 tsp freshly ground pepper
3 large eggs
1 1/4 cup seasoned dried bread crumbs
1 (1 1/2 lb) eggplant, sliced 1/4 inch thick
1 (14oz) jar low-fat tomato basil pasta sauce
2 cups shredded fat-free mozzarella cheese
3 Tbsp grated Parmesan cheese
Preheat oven to 425. Spray baking sheet with nonstick spray. Combine flour, oregano and pepper in a wide, shallow bowl or pie plate. Beat the eggs in another wide, shallow bowl, and put the bread crumbs in a third bowl.
Coat the eggplant with flour (one slice at a time). Then dip it into the egg to coat, and dredge it in the bread crumbs. Place the slices in a single layer on the baking sheet and lightly spray the slices with nonstick spray. Bake 10 minutes; turn and bake until golden brown, about 10 minutes more; set aside to cool slightly.
Spread 1/2 cup of the pasta sauce over the bottom of a 9x13 baking dish. Arrange the eggplant slices on top,in an overlapping layer. Top with the remaining sauce and sprinkle with the cheeses. Bake until the cheese melts, 12-14 minutes.
Per serving: 279 cal, 6g fat (2g sat fat), 5g fiber, 1,065mg sodium
Friday, September 05, 2008
Newsletter, week of September 7th
Last Week
Lose for Good! Reflect on what you've gained, let it inspire you to keep on losing, and help people in the process.
This Week
If a food has a Points value of 0, can I eat all I want? We'll discuss this and other portion-size issues.
Monday Group: we still need to celebrate your "By Labor Day Goals" - be ready to share with the group what you have achieved!
Kudos
We gave a 10 pound star to Dan, and a 40 pound star to Trixie. Summer might be technically over, but clearly your efforts aren't!
WW Product of the Week
Basic and Deluxe Member Kits - among other things, these kits both contain the Complete Food Companion and Dining Out Companion. Carrying a huge database of Points values with you at all times means you never have to wonder. Many of you look up values online, but these are perfect for when you're on the go and not at your computer!
Weekly Potpourri
Today (September 5th) is National Cheese Pizza Day. Whether it's a frozen Smart One, a homemade pie on flatbread, or a single slice from your favorite restaurant, enjoy! Just remember, one serving is NOT the whole pizza. But you knew that, right?
What's Hot at WW.com
How fit are you? I know some of you are really super active, so it might be fun to take this Full-Body Fitness Test to see how you stack up!
Quote of the Week
"You have to 'Be' before you can 'Do' and 'Do' before you can 'Have'." - Zig Ziglar
Lose for Good! Reflect on what you've gained, let it inspire you to keep on losing, and help people in the process.
This Week
If a food has a Points value of 0, can I eat all I want? We'll discuss this and other portion-size issues.
Monday Group: we still need to celebrate your "By Labor Day Goals" - be ready to share with the group what you have achieved!
Kudos
We gave a 10 pound star to Dan, and a 40 pound star to Trixie. Summer might be technically over, but clearly your efforts aren't!
WW Product of the Week
Basic and Deluxe Member Kits - among other things, these kits both contain the Complete Food Companion and Dining Out Companion. Carrying a huge database of Points values with you at all times means you never have to wonder. Many of you look up values online, but these are perfect for when you're on the go and not at your computer!
Weekly Potpourri
Today (September 5th) is National Cheese Pizza Day. Whether it's a frozen Smart One, a homemade pie on flatbread, or a single slice from your favorite restaurant, enjoy! Just remember, one serving is NOT the whole pizza. But you knew that, right?
What's Hot at WW.com
How fit are you? I know some of you are really super active, so it might be fun to take this Full-Body Fitness Test to see how you stack up!
Quote of the Week
"You have to 'Be' before you can 'Do' and 'Do' before you can 'Have'." - Zig Ziglar
Weekly Recipe: Chicken Rolls with Tomato Compote
Chicken Rolls with Tomato Compote
Serves 4
4 Points value
6oz bag baby spinach
1 tsp olive oil
1/2 red onion, chopped
1 pint grape or cherry tomatoes, halved
1/4 tsp salt
1 tsp balsamic vinegar
2oz reduced-fat black pepper goat cheese, crumbled
1/4 cup sun-dried tomatoes (not packed in oil), chopped
4 3oz chicken cutlets
1/2 cup reduced-sodium chicken broth
Bring 1 inch of water to a boil in a large saucepan. Add half the spinach and cook, stirring constantly, just until wilted, about 30 seconds. Transfer with a slotted spoon to a colander. Repeat with remaining spinach. Let cool and then squeeze dry.
To make the compote, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Stir in the grape tomatoes and salt; cook, stirring occasionally, until the tomatoes begin to soften, about 2 minutes. Stir in the vinegar and set aside.
Mix the cheese and sun-dried tomatoes in a small bowl. Place the cutlets on a sheet of plastic wrap with the wide ends facing you. Working with 1 cutlet at a time, place 1/4 of the spinach in a line down the center of the cutlet, leaving a 3/4 inch border along the long sides; place 1/4 the cheese mixture at the wide end near you. Starting at the wide end, roll up and secure with a toothpick. Repeat to make 4 rolls.
Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the rolls and cook, turning occasionally, until browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and cook, covered, turning occasionally, until the rolls are cooked through, about 7 minutes. Transfer the rolls with a slotted spoon to a cutting board; cover loosely with foil and keep warm.
Bring the pan juices to a boil and cook until reduced to 3 Tbsp, about 1 minute. Stir in the reserved tomato compote; reduce the heat and cook until heated through.
To serve, remove the toothpicks from the rolls and cut each roll into 3 slices. Serve topped with the compote.
196 calories, 7g fat (3g saturated fat), 3g fiber, 452mg sodium
-- from Weight Watchers Magazine, Sep/Oct 2008
Serves 4
4 Points value
6oz bag baby spinach
1 tsp olive oil
1/2 red onion, chopped
1 pint grape or cherry tomatoes, halved
1/4 tsp salt
1 tsp balsamic vinegar
2oz reduced-fat black pepper goat cheese, crumbled
1/4 cup sun-dried tomatoes (not packed in oil), chopped
4 3oz chicken cutlets
1/2 cup reduced-sodium chicken broth
Bring 1 inch of water to a boil in a large saucepan. Add half the spinach and cook, stirring constantly, just until wilted, about 30 seconds. Transfer with a slotted spoon to a colander. Repeat with remaining spinach. Let cool and then squeeze dry.
To make the compote, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Stir in the grape tomatoes and salt; cook, stirring occasionally, until the tomatoes begin to soften, about 2 minutes. Stir in the vinegar and set aside.
Mix the cheese and sun-dried tomatoes in a small bowl. Place the cutlets on a sheet of plastic wrap with the wide ends facing you. Working with 1 cutlet at a time, place 1/4 of the spinach in a line down the center of the cutlet, leaving a 3/4 inch border along the long sides; place 1/4 the cheese mixture at the wide end near you. Starting at the wide end, roll up and secure with a toothpick. Repeat to make 4 rolls.
Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the rolls and cook, turning occasionally, until browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and cook, covered, turning occasionally, until the rolls are cooked through, about 7 minutes. Transfer the rolls with a slotted spoon to a cutting board; cover loosely with foil and keep warm.
Bring the pan juices to a boil and cook until reduced to 3 Tbsp, about 1 minute. Stir in the reserved tomato compote; reduce the heat and cook until heated through.
To serve, remove the toothpicks from the rolls and cut each roll into 3 slices. Serve topped with the compote.
196 calories, 7g fat (3g saturated fat), 3g fiber, 452mg sodium
-- from Weight Watchers Magazine, Sep/Oct 2008
Thursday, August 28, 2008
Newsletter, week of August 31st
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.
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.
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
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