Remember all those tips you got for dealing with parties, eating on the go, and not wanting to cook dinner. Have you put any of them to use yet?
New Program Update! All attendees this week will receive a new Week #1 booklet, and we’ll discuss what changes have been made. Make sure you get yours!
KUDOS: (from the Greek: acclaim or prestige resulting from notable achievement)
Candi reached 16 pounds of weight loss Wednesday morning. Good going!
WW Product of the Week
New program updates mean some new materials! Check out our brand new Starter Kit ($25), which contains revised food companions and updated 3 month journals. Check out the product wall while you’re in line!
Non-WW product of the week
Flavored diet seltzers – need the hydration but can’t stand plain water? Check out your grocery store, Target or Wal-Mart for these guys. Typically they come in 1 Liter plastic bottles, and have fruit flavors like mixed berry, white grape or peach. But make sure you get the diet, or be sure to figure out the Points value!
Got a product you love? Tell me about it so I can include it in future newsletters.
Recipe of the Week
Chicken Roasted Over Squash
Makes 8 servings
5 Points and Core
1 onion, chopped
1 red bell pepper, seeded and chopped
1 medium kabocha squash, peeled, seeded, and cut into ½ inch pieces
2 tsp chopped fresh thyme
½ tsp salt
Freshly ground pepper, to taste
1 (4 lb) chicken, split in half and skinned
2 Tbsp Dijon mustard
1 Tbsp unsweetened applesauce
Preheat oven to 350.
Spray a large nonstick skillet with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring frequently, until slightly softened, about 3 min. Add the squash; cook, stirring frequently, about 4 min. Stir in the thyme, salt, and ground pepper, then mound the mixture in the center of a 9x13 baking pan.
Place the two halves of the chicken, like a tent, over the vegetables in the pan, making sure that all the vegetables are covered.
Stir together the mustard and applesauce in a small bowl until smooth; brush over the chicken. Bake the chicken until golden and until thigh registers 180 degrees, about 1 hour. Transfer the chicken to a cutting board and let stand 10 min before carving. Serve with vegetables.
--Cover recipe of our new My Turnaround Program cookbook ($13)
Tip of the week
Watch out for times when you feel guilty for overeating. Just because you slipped up at lunch isn't license to overindulge all day. Remember: One meal is one meal. One day is one day.
Quote of the Week
“Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.” Elisa Schiaparelli
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