Newsletter, week of September 16th

Last Week

Moving more is one of the core parts of the Weight Watchers program. Remember, it's all relative, so strive to move more today than you did yesterday.

This Week

Remember those goals we talked about 2 weeks ago? Now it's time to make sure they happen. We'll discuss Motivating Strategy and how to make that goal seem so good you can't help but achieve it!

Kudos

This week we celebrated Meredith's 20 pound loss, Trish got her 16 week star, and we had not one, but TWO members make goal. Congratulations Marianne and Valmere! You ladies are an inspiration to the group.

WW Product of the Week

Need a quick breakfast? Does it need to be Core? Check out our oatmeal cups. Fast and easy, this can be a quick healthy meal for you. And it's just 2 Points or Core. Be sure to give our new Strawberries and Cream flavor a try.

Non-WW Product of the Week

Okay, folks. I'm asking for your help here. I think I've probably highlighted every name brand food or product I use that's related to food or exercise. It's time again to hear what you all like. Bring me labels or details of the stuff that's making your life a better and healthy place.

Recipe of the Week

Scallop, Mango, and Quinoa Salad
Serves 4
4 Points and Core

3/4 cup quinoa
1 1/2 cups water
1 tsp salt
1 cup frozen corn kernels, thawed
3/4 pound bay scallops
1 mango, pitted, peeled, and chopped
2 tomatoes, diced
2 stalks celery, chopped
2 tsp finely chopped pickled jalapeño pepper
2 Tbsp lime juice
2 Tbsp chopped fresh mint or cilantro

Place the quinoa in a sieve and rinse well under cold running water. Combine the quinoa, water, and 1/2 tsp of the salt in a medium saucepan and bring to a boil. Stir, reduce the heat, and simmer, covered, about 12 minutes. Stir in the corn and continue to cook until the quinoa is tender, about 2 minutes longer. Drain off any excess water and place the quinoa mixture in a large bowl; set aside to cool.

Meanwhile, place the scallops and remaining salt in a small nonstick skillet over medium heat. Cook, stirring occasionally, until the scallops are just opaque in the center, about 3 minutes. Drain off the excess liquid; set the scallops on a plate to cool.

Add the mango, tomatoes, celery, jalapeño, lime juice, mint (or cilantro), and scallops to the quinoa and toss. Serve at once, or refrigerate for up to 6 hours. Taste and add additional salt and lime juice if needed.

--courtesy of From Pantry to Plate

Tip of the Week

Are you the type that likes to go out to lunch with coworkers? If it's always a last minute decision on where to go, sit down with your Dining Out Companion. Identify the healthy options for several different restaurants, and be ready for any cuisine. Know ahead of time what kind of things will be good to choose (or to avoid)!

Quote of the Week

Not events, but outcomes. Visualize outcomes.
Not the cracking of the bat, but gliding over home plate.
Not the inking of the deal, but the kind of life you'll lead.
Not the scale, the diet or food, but the admiration you have earned.
And not the whens, the wheres, and hows, but the laughter, high-fives, and wows.
Not events, but outcomes. Visualize outcomes.