Newsletter, week of November 4th

Last Week

The scale isn't everything. Remember all those other signs of success and you won't have to worry about getting discouraged.

This Week

You all know how easy it is to stay on program when you cook for yourself. But if you think it's a big effort, think again! We'll discuss ways to make eating in fun, tasty and not so tough.

Kudos

Patty got her ten pound star this week, and Vicki has reached the twenty pound milestone. Congratulations ladies!

WW Product of the Week

In honor of our eating in discussion, check out our cookbooks! You'll find tons of recipes for all your favorite foods, and the best thing is that Points are figured, and Core foods are identified.

Non-WW Product of the Week

If the cookbooks in our centers aren't enough, check out this soon to be released cookbook at Amazon.com Weight Watchers New Complete Cookbook - which like our cookbooks have Points values! Yet another great resource for the nights you plan to eat in.

Recipe of the Week

Brown Sugar and Spice Drop Cookies
2 Points per cookie
Makes 36 cookies

4 Tbsp unsalted butter
1 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed dark brown sugar
1/4 cup honey
1 egg white
2 tsp vanilla extract
1/3 cup fat-free sour cream
36 pecan halves

Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350. Spray 2 large baking sheets with nonstick spray.

Melt the butter in a small saucepan over low heat. Continue to cook, swirling the pan occasionally, until the butter turns nut brown, about 2 minutes. Pour the butter into a small bowl and let cool to room temperature.

Whisk together the flour, cinnamon, ginger, baking soda, and salt in a small bowl; set aside. Stir together the brown sugar, honey, egg white, and vanilla in a large bowl until blended. Stir in the browned butter, then the sour cream. Add the flour mixture and stir until blended.

Drop the dough by teaspoonfuls onto the baking sheets about 2 inches apart, making a total of 36 cookies. Lightly press a pecan half into each cookie. Bake until the cookies spring back when lightly pressed, 8-10 minutes, rotating the baking sheets halfway through baking. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely.

What's Hot at WW.com

Guess what's around the corner? Yep, it's almost turkey day! Check out the article Are You Ready for Thanksgiving? to get some survival skills.

Quote of the Week

"A well-rounded selection of herbs and spices allows you to add a world of different flavors to everyday meals, transforming the same old chicken and potatoes into a seaside lunch in Provence or a steamy night in Cancun."