Newsletter, week of June 3rd

Last Week

When you stumble, don't let it get you down. Learn from it. Be ready for next time!

This Week

If you're not thrilled with the rate of your weight loss, this is the week for you. We'll discuss the many ways we can keep accurate tabs on ourselves.

WW Product of the Week

Electronic Food Scale with POINTS values database - one way to make sure you're eating the right amount is to weigh your food and your ingredients when you cook. This isn't just any old kitchen scale, though. It has a database of POINTS values, so that when you weigh your chicken or your pasta, you can find out its POINTS value without any calculation or consultation with the food list. This is one kitchen gadget that could make the diference!

Non-WW Product of the Week

Whenever we discuss the Good Health Guidelines, I hear a lot of grumbling about dairy. Two servings a day (or 3 for some of you) is tough to accomplish. Here's an idea: Fage Greek Style Yogurt. This yogurt is super rich and creamy, but there's a nonfat variety! I found some last night at Henry's, and Trader Joe's carries it as well. It's great plain, but drizzle in some honey and you'd swear you can see the Acropolis off in the distance. Dare I say...OPA?!?

Recipe of the Week

Mexican Polenta Pie
Serves 6
5 Points

15.5 oz can black beans, rinsed and drained
14.5 oz can diced tomatoes
10 oz box frozen corn kernels
1 zucchini, cut into 3/4 inch chunks
1 cup frozen shelled edamame
1 cup jarred chunky salsa
2 tsp chili powder
1 1/2 tsp ground cumin
16 oz tube prepared polenta, cut into 12 slices
1 cup shredded reduced-fat Mexican cheese blend

Preheat oven to 400, and spray a baking dish with nonstick spray.

Combine the first 8 ingredients (through the cumin) in a Dutch oven. Place over high heat and bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Transfer mix to the baking dish and spread evenly. Place the polenta slices on top, overlapping the slices if needed.

Bake until bubbly at the edges, about 25 minutes. Sprinkle with cheese and bake until the cheese melts, about 3 more minutes. Let stand 10 minutes before serving

--from our new From Pantry to Plate cookbook

Tip of the Week

Snacking will not make you fat. Only too many calories overall will do that. In fact, a 100 to 200 calorie snack eaten two to three hours before a meal can take the edge off your hunger and keep you from overeating. So view snacks as mini-meals. Have them fill in the voids left by what you didn't eat, or won't be eating, at mealtime. Think "snacks to fill the cracks."

Quote of the Week

"You can't get much done by starting tomorrow."