Newsletter, week of May 4th

Last Week

There are tons of ways to shortcut cooking so that you can cook healthy. Did you try anything new this week?

This Week

If you listen to the news, you hear all sorts of stories about the high cost of living. If you think that eating and living healthfully takes a lot of cash, be sure to not miss this week - we'll talk about how to keep costs down and benefits up.

WW Product of the Week

3 Month Journal - having a tracking mechanism is one of the key components to successfully following the Flex plan. Our convenient spiral bound book gives you 12 weeks of journals all in one. No more having to remember one at the scale!

Weekly Potpourri

Laughter is the best medicine. So when you're feeling down, check out Randy Glasbergen's comics on diet and exercise. I think this one is my current favorite.

Recipe of the Week

Lemony Couscous & Grilled Vegetable Salad
Serves 6
2 Points and Core

2 5oz zucchini, ends trimmed and each cut lengthwise into 6 slices
1 large red bell pepper
1 small yellow bell pepper
1 small red onion, halved through the root end
1 cup whole-wheat couscous
1/4 cup lemon juice
2 Tbsp chopped flat-leaf parsley
2 Tbsp chopped fresh dill
1 Tbsp olive oil
1 1/2 tsp grated lemon zest
1/4 tsp salt
1/4 tsp black pepper

Spray the grill rack with olive oil nonstick spray and preheat the grill to medium-high or prepare a medium-high fire.

Place the zucchini, bell peppers, and red onion on the grill rack and grill, turning, until the zucchini and onion are browned and beginning to soften and the peppers are blackened on all sides, about 15 minutes.

Transfer the peppers to a large zip-close plastic bag and seal the bag; let steam 10 minutes.

When cool enough to handle, peel the peppers and remove the seeds. Cut into 1/2 inch pieces and put in a large bowl. Cut the onion into 1/4 inch slices and add to the bowl; set aside.

Cook the couscous according to the package directions; add to the vegetables. Add the remaining ingredients and toss to mix well. Serve warm or at room temperature.

--From our new Sizzle It cookbook

What's Hot at WW.com

In honor of Cinco de Mayo, check out Hungry Girl's tips for Mexican food dining.

Quote of the Week

"To get rich never risk your health. For...health is the wealth of wealth." - Richard Baker