Newsletter, week of December 2nd

Can you believe it's already December? A programming note for those Monday night folks: the evening meetings on December 24th and 31st will be closed for the holidays. The 9:30am and 12:30pm meetings will be held, and I'd be willing to show up with you and crash either one of those meetings so you don't have to go three weeks without a shot of Weight Watchers. Think about which of those two meetings you'd be able to go to, and let me know.

Last Week

Keep the holidays in perspective. They only come once a year, but they all happen every year. And no matter what the month, there will always be some special occasion. That means the time to be on program is NOW. If not now, when?

This Week

Do you feel like you have too much to do and not enough time? We'll talk about how to save time and keep doing all those healthy things we'd like to do, even when life gets hectic.

Kudos

Crystal lost her first 5 pounds, Heather has lost 11, Trish is up to 15 pounds lost, Kate and Katie got their 16 week Stay and Succeed award, and last but definitely not least, Judy is AT GOAL! Great job for the week after Thanksgiving, everyone. I'm so proud of you.

WW Product of the Week

Weight Watchers Magazine - looking for some pre-planned menus? Looking for quick food ideas? Our magazine is full of them in each and every issue. Whether you're following Flex or Core, you'll find ways to speed up meal planning. You'll also find tons of activity and healthy lifestyle information. All that for a mere four bucks!

Non-WW Product of the Week

Sure there's a lot of red and green wrapped candy out there right now. But is it all off-limits? NO WAY. Try sucking on a candy cane! 3 mini candy canes have around 70 calories, and since they are fat fee, you'll only be spending a Point! Plus you'll have the best breath in town.

Recipe of the Week

Baked Winter Squash, Raisin and Pine Nut Lasagna
Serves 8
6 Points

1/4 cup all-purpose flour
2-1/2 cups fat-free evaporated milk
2 garlic cloves, minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins
2 Tbsp pine nuts, chopped

Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.

Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

--courtesy of eTools

What's Hot at WW.com

When things get busy, your activity program is often the first thing to suffer. Thankfully, the folks at WW.com know that and have provided you with Five Office Workout Tips to help you sneak some activity in during the workday.

Quote of the Week

"You will never find time for anything. If you want time, you must make it." - Charles Bixton