Last Week
Red light foods can trigger unexpected and excessive eating. Identify what sets you off and you can take the next step of figuring out how to deal with it.
This Week
This week is the second in our three-part trigger series. We'll discuss emotional triggers this time, and talk about how we can manage our feelings instead of feeding them.
Kudos
Congratulations to all of our weight loss award recipients this week: Courtney, Jess, Heidi, Spencer, Joyce, Chata, Sonya and Elise. Special congratulations go out to Dale who just became a Lifetime Member.
WW Product of the Week
WW Electronic Scale - are your portions creeping up? Do you really know exactly how much chicken you're eating for dinner? You will if you weigh your food! Our scale will do just that, but can also tell you the Points value! Our scale is programmed with a database of Points values. So you select the food you want, weigh it, and based on the weight you'll find a read-out of its Points value. Pretty neat.
Weekly Potpourri
Since the question came up this week, I'll take this space to blab about me (hey this is what you can do when you have your own blog, right?). Many of you know that I'm in the midst of planning a wedding, so some are curious whether I'll be gone at all. I'll be getting married on Saturday, April 26th, and will have someone fill in for me at the Monday, April 28th meeting in Lemon Grove. Otherwise, you'll see me at all the usual locations. We won't be honeymooning right after, so there's NO EXCUSE to not show up! =p
Recipe of the Week
Grilled Corn & Chickpea Salad with Fresh Basil
Serves 8
3 Points and Core
14 oz canned chickpeas
3 fresh plum tomatoes, chopped
6 ears fresh corn
2 shallots
1/4 cup balsamic vinegar
1 Tbsp olive oil
1 cup fresh basil, chopped
1/4 cup fresh oregano, finely chopped
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp Splenda
Roast shallots in aluminum foil for 30 minutes at 400 degrees; peel shallot skin and dice. Shuck corn and grill over an open flame until corn is evenly blackened. Cut corn from cob.
Combine all ingredients in a large bowl. Cover with saran wrap. Toss several times. Chill for at least two hours before serving.
What's Hot at WW.com
This article on food triggers is a great companion to the meeting topics we're dealing with right now. Our science center has a ton of information on weight loss, and it's backed by actual research!
Quote of the Week
"Control your emotion, or it will control you."
Friday, March 28, 2008
Wednesday, March 26, 2008
Short Web Note
Hi everyone!
I'm in the process of migrating this blog to a custom domain. I apologize for any downtime or confusion, as I'm fumbling my way through this process.
If things work out well, you'll read this automatically when you plop the old address into your browser, but we're going from wwsteph.blogspot.com to outsmartthefat.com - how legitimate!
I'm in the process of migrating this blog to a custom domain. I apologize for any downtime or confusion, as I'm fumbling my way through this process.
If things work out well, you'll read this automatically when you plop the old address into your browser, but we're going from wwsteph.blogspot.com to outsmartthefat.com - how legitimate!
Friday, March 21, 2008
Newsletter, week of March 23rd
Last Week
Monitoring yourself is a helpful habit, and frankly it's also one of the components of both our food plans. Did you keep an eye on things this week?
This Week
This week we start the first of a three week series on triggers, focusing our discussion on trigger foods this week. So come prepared to tell us what your "red light" food is - I'm sure you've got one!
Kudos
Ashley got her first five pound star; Sylvia, Rachel and Hethyr are at 10 pounds lost, Linda and Karen reached 20 pounds lost, Vicki got her 25 pound awards, and Sandra got her 16 week charm. What a great week for the ladies!
WW Product of the Week
I'm going to use this space to give you all some information on our Peanut Butter Bliss Mini Bars. I know a lot of you have tried these bars and absolutely fallen in love with them. I can't blame you, they're terrific! It's been really frustrating for all of us to have so few of them to sell.
The demand for these bars across the country has been overwhelming, and our supply just hasn't been able to keep up. While we had some in stock for last week's meetings, Clairemont sold their last box yesterday, and judging by the quantity delivered at Lemon Grove, we likely won't have any on Monday. Please bear with us, and know that we don't really have any control over this. Inventory management is shipping out bars based on "sales history" not by orders placed. So even if we order a million bars, we'll only get what they ship us.
Hopefully the supply will catch up with demand soon. In the meantime, for a peanut butter fix don't forget our Chocolate Peanut Butter 2 Points bars. And if you really need a 1 Point snack, try our Chocolate Caramel or Dark Chocolate Raspberry bars.
Weekly Potpourri
If you are just starting our food program, you may be wondering how to cut down the number of Points in your meals. A great resource for everyone can be found at the USDA MyPyramid website, including this list of "nutrient-dense" food choices that will show you how to swap something better for what you're currently eating.
Recipe of the Week
Chicken, Mango, and Black Bean Salad
Serves 4
5 Points and Core
3 Tbsp fresh lime juice
2 tsp olive oil
1/2 tsp salt
1/4 tsp chili powder
2 cups shredded cooked chicken breast
1 small jicama (about 1 lb) peeled and diced
15.5oz can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into chunks
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Combine the lime juice, oil, salt, and chili powder in a large bowl. Add the remaining ingredients and mix well.
--from Everybody Loves Chicken page 61
What's Hot at WW.com
Whenever we talk about choosing whole grains, the question comes up why brown rice is core and white rice isn't. This article addresses that issue and gives a rundown of all the different varieties of rice out there.
Quote of the Week
"What are my trigger foods? Honey, it's any food with a vowel or a consonant in it!" - Michael McCauley, Weight Watchers Leader
Monitoring yourself is a helpful habit, and frankly it's also one of the components of both our food plans. Did you keep an eye on things this week?
This Week
This week we start the first of a three week series on triggers, focusing our discussion on trigger foods this week. So come prepared to tell us what your "red light" food is - I'm sure you've got one!
Kudos
Ashley got her first five pound star; Sylvia, Rachel and Hethyr are at 10 pounds lost, Linda and Karen reached 20 pounds lost, Vicki got her 25 pound awards, and Sandra got her 16 week charm. What a great week for the ladies!
WW Product of the Week
I'm going to use this space to give you all some information on our Peanut Butter Bliss Mini Bars. I know a lot of you have tried these bars and absolutely fallen in love with them. I can't blame you, they're terrific! It's been really frustrating for all of us to have so few of them to sell.
The demand for these bars across the country has been overwhelming, and our supply just hasn't been able to keep up. While we had some in stock for last week's meetings, Clairemont sold their last box yesterday, and judging by the quantity delivered at Lemon Grove, we likely won't have any on Monday. Please bear with us, and know that we don't really have any control over this. Inventory management is shipping out bars based on "sales history" not by orders placed. So even if we order a million bars, we'll only get what they ship us.
Hopefully the supply will catch up with demand soon. In the meantime, for a peanut butter fix don't forget our Chocolate Peanut Butter 2 Points bars. And if you really need a 1 Point snack, try our Chocolate Caramel or Dark Chocolate Raspberry bars.
Weekly Potpourri
If you are just starting our food program, you may be wondering how to cut down the number of Points in your meals. A great resource for everyone can be found at the USDA MyPyramid website, including this list of "nutrient-dense" food choices that will show you how to swap something better for what you're currently eating.
Recipe of the Week
Chicken, Mango, and Black Bean Salad
Serves 4
5 Points and Core
3 Tbsp fresh lime juice
2 tsp olive oil
1/2 tsp salt
1/4 tsp chili powder
2 cups shredded cooked chicken breast
1 small jicama (about 1 lb) peeled and diced
15.5oz can black beans, rinsed and drained
1 mango, peeled, pitted, and cut into chunks
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
Combine the lime juice, oil, salt, and chili powder in a large bowl. Add the remaining ingredients and mix well.
--from Everybody Loves Chicken page 61
What's Hot at WW.com
Whenever we talk about choosing whole grains, the question comes up why brown rice is core and white rice isn't. This article addresses that issue and gives a rundown of all the different varieties of rice out there.
Quote of the Week
"What are my trigger foods? Honey, it's any food with a vowel or a consonant in it!" - Michael McCauley, Weight Watchers Leader
Friday, March 14, 2008
Newsletter, week of March 16th
Last Week
There are sure to be bumps in the road on your journey to goal. Make sure you don't use it as an excuse to turn around and go back to those old habits!
This Week
Most people underestimate how much they eat and overestimate how active they are. But savvy Weight Watchers know that self-monitoring is vital to their progress. We'll talk about what this means for folks on Flex AND Core.
Kudos
Geniece and Kathy both received their first five pound stars this week. Angela reached 10 pounds lost. Great job, ladies.
WW Product of the Week
Three Month Journal - what better way to start your self-monitoring? You'll have twelve weeks' worth of journals all bound together. Perfect for monitoring yourself, and looking back to see what works (and what doesn't).
Weekly Potpourri
Do you eat breakfast? A survey taken last year by the International Food Information Council found that only about half of us do. The American Dietetic Association published research that shows folks who eat breakfast tend to eat more nutritiously for the rest of the day. It doesn't have to be big or fancy, but think about starting your day with some sort of breakfast.
Recipe of the Week
Corned Beef and Cabbage Strudel
Serves 4
5 Points
4 cups shredded cabbage
1 garlic clove, peeled and minced
1/2 cup chicken broth
2 cups frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheets whole-wheat phyllo dough
1/2 cup mustard
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
Preheat oven to 350°F.
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
What's Hot at WW.com
Do you eat when you're not hungry? (What a silly question, we're Weight Watchers, right?) Here is one woman's account of her slow transition from eating for any emotion to only eating for hunger. You can do this!
Quote of the Week
If you bite it, you write it!
There are sure to be bumps in the road on your journey to goal. Make sure you don't use it as an excuse to turn around and go back to those old habits!
This Week
Most people underestimate how much they eat and overestimate how active they are. But savvy Weight Watchers know that self-monitoring is vital to their progress. We'll talk about what this means for folks on Flex AND Core.
Kudos
Geniece and Kathy both received their first five pound stars this week. Angela reached 10 pounds lost. Great job, ladies.
WW Product of the Week
Three Month Journal - what better way to start your self-monitoring? You'll have twelve weeks' worth of journals all bound together. Perfect for monitoring yourself, and looking back to see what works (and what doesn't).
Weekly Potpourri
Do you eat breakfast? A survey taken last year by the International Food Information Council found that only about half of us do. The American Dietetic Association published research that shows folks who eat breakfast tend to eat more nutritiously for the rest of the day. It doesn't have to be big or fancy, but think about starting your day with some sort of breakfast.
Recipe of the Week
Corned Beef and Cabbage Strudel
Serves 4
5 Points
4 cups shredded cabbage
1 garlic clove, peeled and minced
1/2 cup chicken broth
2 cups frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheets whole-wheat phyllo dough
1/2 cup mustard
Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
Preheat oven to 350°F.
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard.
What's Hot at WW.com
Do you eat when you're not hungry? (What a silly question, we're Weight Watchers, right?) Here is one woman's account of her slow transition from eating for any emotion to only eating for hunger. You can do this!
Quote of the Week
If you bite it, you write it!
Friday, March 07, 2008
Newsletter, week of March 9th
Last Week
The 8 Good Health Guidelines are an important part of being on program. Are you getting all those boxes checked in your journals?
This Week
When you get to a bump in the road, do you turn around and go back home? NO! You find another way to get there. This week we'll talk about things you can do to keep going in the right direction.
Kudos
Michelle, Ann and Vernay all got their first five pound stars this week! Sandee reached 10 pounds lost, Heidi, Linda and Scott are up to 15 pounds lost, and Jessica reached her 25 pound milestone AND her 10% target.
WW Product of the Week
It's snack time! All of our baked snacks (pretzels, cheddar twists) and 2 Points bars are on sale. If you buy 2 you get $1.00 off. Get your sweet or salty fix for the fewest number of Points.
Weekly Potpourri
Whenever we talk about the Good Health Guidelines, someone always asks about the oils. Why do some count and others don't? Take a look:
Notice that the fats on top mimic our list of healthy oils almost exactly. Those are the oils that have the least saturated fat and provide the most "good" fats. Now do you see why? It's kind of nice to see that our program is supported by science, isn't it?
Recipe of the Week
Here is the last of our recipe swap:
Smoothie
Serves 3
4 Points per serving
1 cup plain soymilk
1 cup plain nonfat yogurt
2 Tbsp flaxseed meal
2 scoops Jay Robb Vanilla Whey Protein Powder
1 banana
1 cup frozen blueberries
1 1/4 cup frozen raspberries or 1 cup fresh strawberries
Ice (optional)
Put all ingredients into blender and blend on high. Divide among three glasses. Best served with straws.
What's Hot at WW.com
One of the most common excuses I hear is "I don't have time!" Check out this article that's got some time saving techniques. If you operate efficiently, you might find you have time to do all the things you'd like to do!
Quote of the Week
"Discoveries are often made by not following instructions, by going off the main road, by trying the untried." - Frank Tyger
The 8 Good Health Guidelines are an important part of being on program. Are you getting all those boxes checked in your journals?
This Week
When you get to a bump in the road, do you turn around and go back home? NO! You find another way to get there. This week we'll talk about things you can do to keep going in the right direction.
Kudos
Michelle, Ann and Vernay all got their first five pound stars this week! Sandee reached 10 pounds lost, Heidi, Linda and Scott are up to 15 pounds lost, and Jessica reached her 25 pound milestone AND her 10% target.
WW Product of the Week
It's snack time! All of our baked snacks (pretzels, cheddar twists) and 2 Points bars are on sale. If you buy 2 you get $1.00 off. Get your sweet or salty fix for the fewest number of Points.
Weekly Potpourri
Whenever we talk about the Good Health Guidelines, someone always asks about the oils. Why do some count and others don't? Take a look:
Notice that the fats on top mimic our list of healthy oils almost exactly. Those are the oils that have the least saturated fat and provide the most "good" fats. Now do you see why? It's kind of nice to see that our program is supported by science, isn't it?
Recipe of the Week
Here is the last of our recipe swap:
Smoothie
Serves 3
4 Points per serving
1 cup plain soymilk
1 cup plain nonfat yogurt
2 Tbsp flaxseed meal
2 scoops Jay Robb Vanilla Whey Protein Powder
1 banana
1 cup frozen blueberries
1 1/4 cup frozen raspberries or 1 cup fresh strawberries
Ice (optional)
Put all ingredients into blender and blend on high. Divide among three glasses. Best served with straws.
What's Hot at WW.com
One of the most common excuses I hear is "I don't have time!" Check out this article that's got some time saving techniques. If you operate efficiently, you might find you have time to do all the things you'd like to do!
Quote of the Week
"Discoveries are often made by not following instructions, by going off the main road, by trying the untried." - Frank Tyger
Friday, February 29, 2008
Newsletter, week of March 2nd
Last Week
Visualizing your goal can be a great way to make sure you achieve it. Along the way, don't forget to learn from your experiences, and celebrate every step!
This Week
Good nutrition and balance can be key to outsmarting the fat. This week we'll get wise to the Good Health Guidelines that will help get us there.
Monday folks - we've got an extra pair of hands to help us at the scale this week, so you shouldn't have to stand in line so long. Don't let last week's crowd scare you away!
Kudos
Gosh, where do I begin? Elise, Angela and Olivia got their first five pound stars; Janedra and Sandee both reached 10 pounds lost. Bill has now lost 15 pounds, and Tania, Erin and Dolly are at 20 pounds gone. Patty has broken through 30 pounds and Dennis is up to 55 pounds lost. And last, but certainly not least, Judy became a Lifetime Member!
WW Product of the Week
Weight Watchers Smoothies - one of the toughest Good Health Guidelines for many members is getting in the 2-3 servings of dairy every day. So check out our smoothies - mixed with water you'll spend 1 Point and get 1 serving of dairy. Mixed with nonfat milk, you'll spend 3 Points and get 2 servings of dairy! My favorite is the chocolate....
Weekly Potpourri
Some people feel it is easier to commit to an exercise plan when they have a goal in mind. Something to train for, perhaps. If you like to walk or run for activity, consider entering an event. There are many 5K and similar events in town, and a great place to find them is Raceplace. Just think how fun it will be when people are cheering for you at the finish line!
Recipe of the Week
Jalapeno Swappers
Courtesy of Hungry Girl
Serves 2
2 Points
5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup shredded fat-free cheddar cheese
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder
Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes. Wash halves and dry them very well; set aside.
Combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder.
Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another.
Stuff each pepper half with cheese mixture. Coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.
What's Hot at WW.com
A very common question is "can I really eat as many vegetables as I like and still count them as zero Points?" Check out this article for a discussion of zero Point foods in general, and how they can fit in your program.
Quote of the Week
When you feel confident, comfortable, and in control, you eat wisely. And when you eat wisely, you feel confident, comfortable, and in control.
Visualizing your goal can be a great way to make sure you achieve it. Along the way, don't forget to learn from your experiences, and celebrate every step!
This Week
Good nutrition and balance can be key to outsmarting the fat. This week we'll get wise to the Good Health Guidelines that will help get us there.
Monday folks - we've got an extra pair of hands to help us at the scale this week, so you shouldn't have to stand in line so long. Don't let last week's crowd scare you away!
Kudos
Gosh, where do I begin? Elise, Angela and Olivia got their first five pound stars; Janedra and Sandee both reached 10 pounds lost. Bill has now lost 15 pounds, and Tania, Erin and Dolly are at 20 pounds gone. Patty has broken through 30 pounds and Dennis is up to 55 pounds lost. And last, but certainly not least, Judy became a Lifetime Member!
WW Product of the Week
Weight Watchers Smoothies - one of the toughest Good Health Guidelines for many members is getting in the 2-3 servings of dairy every day. So check out our smoothies - mixed with water you'll spend 1 Point and get 1 serving of dairy. Mixed with nonfat milk, you'll spend 3 Points and get 2 servings of dairy! My favorite is the chocolate....
Weekly Potpourri
Some people feel it is easier to commit to an exercise plan when they have a goal in mind. Something to train for, perhaps. If you like to walk or run for activity, consider entering an event. There are many 5K and similar events in town, and a great place to find them is Raceplace. Just think how fun it will be when people are cheering for you at the finish line!
Recipe of the Week
Jalapeno Swappers
Courtesy of Hungry Girl
Serves 2
2 Points
5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup shredded fat-free cheddar cheese
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original
Optional: salt, pepper and/or garlic powder
Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes. Wash halves and dry them very well; set aside.
Combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder.
Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another.
Stuff each pepper half with cheese mixture. Coat both sides of each pepper half with Egg Beaters, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.
What's Hot at WW.com
A very common question is "can I really eat as many vegetables as I like and still count them as zero Points?" Check out this article for a discussion of zero Point foods in general, and how they can fit in your program.
Quote of the Week
When you feel confident, comfortable, and in control, you eat wisely. And when you eat wisely, you feel confident, comfortable, and in control.
Friday, February 22, 2008
Newsletter, week of February 24th
Last Week
Fight off ANTs with some of our tools and habits, and you'll be on your way to success!
This Week
We'll get the last 5 steps to success, which will include things like visualization and perserverance.
Kudos
Fran, Karen and Gloria received their first five pound stars this week. Scott, Libby and Nadia reached the 10 pound mark while Spencer got his 20 pound star. Lynn reached 30 pounds of weight loss, and Laketa has reached 70 pounds lost!
WW Product of the Week
Guaranteeing success means you have the right tools on hand. Our member kits can make sure that's true. Get our full Points listings in the two companions, and have 12 weeks of journals available bound together. Our deluxe member kit even contains motivational writings and a DVD!
Weekly Potpourri
If you read the Hungry Girl website, you may have already seen these, but I think these shirts are a scream. I should probably spring for the one with the doughnut on it - Think First, right?
Recipe of the Week
Are you kidding me? I posted a ton of our recipe swap results a few days ago, so I think I'm off the hook this time....
What's Hot at WW.com
Since it's raining today, you may not be able to get out and do your normal workout. But don't let that stop you! Here are some ideas for things you can do no matter what's going on outside.
Quote of the Week
"If you dream it, you can achieve it!"
Fight off ANTs with some of our tools and habits, and you'll be on your way to success!
This Week
We'll get the last 5 steps to success, which will include things like visualization and perserverance.
Kudos
Fran, Karen and Gloria received their first five pound stars this week. Scott, Libby and Nadia reached the 10 pound mark while Spencer got his 20 pound star. Lynn reached 30 pounds of weight loss, and Laketa has reached 70 pounds lost!
WW Product of the Week
Guaranteeing success means you have the right tools on hand. Our member kits can make sure that's true. Get our full Points listings in the two companions, and have 12 weeks of journals available bound together. Our deluxe member kit even contains motivational writings and a DVD!
Weekly Potpourri
If you read the Hungry Girl website, you may have already seen these, but I think these shirts are a scream. I should probably spring for the one with the doughnut on it - Think First, right?
Recipe of the Week
Are you kidding me? I posted a ton of our recipe swap results a few days ago, so I think I'm off the hook this time....
What's Hot at WW.com
Since it's raining today, you may not be able to get out and do your normal workout. But don't let that stop you! Here are some ideas for things you can do no matter what's going on outside.
Quote of the Week
"If you dream it, you can achieve it!"
Wednesday, February 20, 2008
Recipe Swap: Marta's Lemon-Dill Fingerling Potatoes
Lemon-Dill Fingerling Potatoes
Serves 4
2 Points and Core
1 pound fingerling potatoes, scrubbed and cut lengthwise in half
1/3 cup fresh dill, chopped
2 Tbsp fresh lemon juice
4 tsp olive oil
1/2 tsp salt
Freshly ground pepper, to taste
Preheat the oven to 400. Line a large baking sheet with foil.
Combine the potatoes, dill, lemon juice and oil in a bowl; spread in a single layer on the baking sheet. Roast 20 minutes; turn the potatoes. Roast the potatoes until tender and golden brown, 15-20 minutes. Sprinkle with the salt and pepper.
Serves 4
2 Points and Core
1 pound fingerling potatoes, scrubbed and cut lengthwise in half
1/3 cup fresh dill, chopped
2 Tbsp fresh lemon juice
4 tsp olive oil
1/2 tsp salt
Freshly ground pepper, to taste
Preheat the oven to 400. Line a large baking sheet with foil.
Combine the potatoes, dill, lemon juice and oil in a bowl; spread in a single layer on the baking sheet. Roast 20 minutes; turn the potatoes. Roast the potatoes until tender and golden brown, 15-20 minutes. Sprinkle with the salt and pepper.
Recipe Swap: Marta's Asian-Style Sea Bass
Asian-Style Sea Bass
Serves 4
3 Points
1 pound sea bass fillets, cut into 4 pieces
3 scallions, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 Tbsp minced peeled fresh ginger
2 tsp Asian sesame oil
2 cups cooked white rice
Cut out a 12x18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 Tbsp of soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook 35-40 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining soy sauce, any juices, and the rice.
Serves 4
3 Points
1 pound sea bass fillets, cut into 4 pieces
3 scallions, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 Tbsp minced peeled fresh ginger
2 tsp Asian sesame oil
2 cups cooked white rice
Cut out a 12x18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 Tbsp of soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook 35-40 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining soy sauce, any juices, and the rice.
Recipe Swap: Marta's Lentil Spinach Soup
Lentil Spinach Soup
Serves 6
3 Points
5 cups warm water
1 cup brown lentils, sorted and rinsed
1 Tbsp unsalted butter
1 tsp cumin seeds
1 large red onion, halved and thinly sliced
5 medium garlic cloves, minced
1 large tomato, diced
2 Thai, cayenne, or serrano chiles, minced
1 tsp salt
10oz bag triple-washed spinach, rinsed and coarsely chopped
Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10-15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.
Serves 6
3 Points
5 cups warm water
1 cup brown lentils, sorted and rinsed
1 Tbsp unsalted butter
1 tsp cumin seeds
1 large red onion, halved and thinly sliced
5 medium garlic cloves, minced
1 large tomato, diced
2 Thai, cayenne, or serrano chiles, minced
1 tsp salt
10oz bag triple-washed spinach, rinsed and coarsely chopped
Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10-15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.
Recipe Swap: No-Noodle Lasagna
No-Noodle Lasagna
Courtesy of Hungry Girl
Serves 4
4 Points per serving
1 lb. (about 3 medium-sized) zucchini, ends removed and sliced lengthwise into wide, flat strips
1 large portabello mushroom, sliced into strips
1 large eggplant, ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach, thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt
pinch nutmeg
Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese.
Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!
Courtesy of Hungry Girl
Serves 4
4 Points per serving
1 lb. (about 3 medium-sized) zucchini, ends removed and sliced lengthwise into wide, flat strips
1 large portabello mushroom, sliced into strips
1 large eggplant, ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach, thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt
pinch nutmeg
Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese.
Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!
Recipe Swap: Minna's Spaghetti Bolognese
Spaghetti Bolognese
Makes 4 Servings
8 Points and Core
3/4 pound ground lean beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
14.5oz can diced tomatoes
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
Fresh basil leaves for garnish (optional)
Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves.
Makes 4 Servings
8 Points and Core
3/4 pound ground lean beef (5% or less fat)
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, chopped
3 cups sliced fresh mushrooms
14.5oz can diced tomatoes
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 pound whole-wheat spaghetti
Fresh basil leaves for garnish (optional)
Spray a large nonstick skillet with canola oil nonstick spray and set over medium-high heat. Add the beef and cook, stirring frequently to break it up, until browned, 5-8 minutes. Add the onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, tomato paste, basil and oregano; bring to a boil. Reduce the heat and simmer, covered, 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.
Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with the sauce. Garnish with the basil leaves.
Recipe Swap: Minna's Tropical Bean Salsa
Tropical Bean Salsa
Serves 4
1 Point per serving and Core
1 red onion, diced
1 mango, peeled, pitted and diced
1/2 red bell pepper, seeded and diced
1/2 cup fresh or thawed frozen corn kernels
1/2 cup canned black beans, rinsed and drained
2 Tbsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
2 Tbsp chopped fresh cilantro or parsley
In a medium bowl, combine the onion, mango, bell pepper, corn, beans, lime juice, salt, and pepper. Let stand 5 minutes to allow the flavors to blend. Stir in the cilantro.
Serves 4
1 Point per serving and Core
1 red onion, diced
1 mango, peeled, pitted and diced
1/2 red bell pepper, seeded and diced
1/2 cup fresh or thawed frozen corn kernels
1/2 cup canned black beans, rinsed and drained
2 Tbsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
2 Tbsp chopped fresh cilantro or parsley
In a medium bowl, combine the onion, mango, bell pepper, corn, beans, lime juice, salt, and pepper. Let stand 5 minutes to allow the flavors to blend. Stir in the cilantro.
Recipe Swap: Minna's Baked Garlic-Herb Wonton Crisps
Baked Garlic-Herb Wonton Crisps
Courtesy of eTools
Serves 4
2 Points per serving
20 wonton wrappers
2 sprays cooking spray
1 tsp minced garlic
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped rosemary
Preheat oven to 425. Coat a baking sheet with cooking spray and place wonton wrappers on sheet in a single layer. Bake for 2 minutes; remove from oven.
Flip wrappers; sprinkle with garlic and herbs. Lightly coat wrappers with cooking spray and bake for 2 more minutes. Remove from oven and place wrappers on a wire rack to cool. Yields 5 "crisps" per serving.
This sounds like a good recipe to adapt - use whatever herbs and spices you've got. How about curry? Or maybe dill?
Courtesy of eTools
Serves 4
2 Points per serving
20 wonton wrappers
2 sprays cooking spray
1 tsp minced garlic
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped rosemary
Preheat oven to 425. Coat a baking sheet with cooking spray and place wonton wrappers on sheet in a single layer. Bake for 2 minutes; remove from oven.
Flip wrappers; sprinkle with garlic and herbs. Lightly coat wrappers with cooking spray and bake for 2 more minutes. Remove from oven and place wrappers on a wire rack to cool. Yields 5 "crisps" per serving.
This sounds like a good recipe to adapt - use whatever herbs and spices you've got. How about curry? Or maybe dill?
Tuesday, February 19, 2008
Recipe Swap: Jessica's Recipes
Jessica has her own weight loss blog, and has promised to start posting some of her favorite recipes over there.
So far, she's got a recipe for chicken in creamy pan sauce posted that's only 5 Points.
Check it out!
So far, she's got a recipe for chicken in creamy pan sauce posted that's only 5 Points.
Check it out!
Recipe Swap: Stephanie's Easy Cheese Lasagna
Easy Cheese Lasagna
Makes 6 servings
6 Points
28oz jar spaghetti sauce
6 uncooked lasagna noodles
15oz container fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables (I like zucchini, onions & red bell pepper)
8oz package shredded low-fat mozzarella cheese
Preheat oven to 375. Spray 11x7-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and ½ of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Makes 6 servings
6 Points
28oz jar spaghetti sauce
6 uncooked lasagna noodles
15oz container fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables (I like zucchini, onions & red bell pepper)
8oz package shredded low-fat mozzarella cheese
Preheat oven to 375. Spray 11x7-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over the sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and ½ of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Recipe Swap: Stephanie's Split Pea Soup
Split Pea Soup
Makes 8 servings
2 Points
4 cups water
3 carrots, peeled and thinly sliced
16oz bag dried green split pies, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices Canadian bacon, diced
1 tsp salt
Mix all the ingredients into a crock pot. Cover and cook on high until vegetables and peas are tender, about 5 hours.
This soup gets really thick if you let it stand for a few days. I like it that way, because it feels really substantial, though it has earned the nickname “split pea paste” in my house. You may want to add water to thin it out if you’re serving it over several days.
Makes 8 servings
2 Points
4 cups water
3 carrots, peeled and thinly sliced
16oz bag dried green split pies, picked over, rinsed and drained
3 celery stalks, sliced
1 cup low-sodium chicken broth
3 slices Canadian bacon, diced
1 tsp salt
Mix all the ingredients into a crock pot. Cover and cook on high until vegetables and peas are tender, about 5 hours.
This soup gets really thick if you let it stand for a few days. I like it that way, because it feels really substantial, though it has earned the nickname “split pea paste” in my house. You may want to add water to thin it out if you’re serving it over several days.
Recipe Swap: Fakeout Shakeout
Fakeout Shakeout
Recipe courtesy of Hungry Girl
Serves 1
3 Points
1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)
Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy.
Recipe courtesy of Hungry Girl
Serves 1
3 Points
1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)
Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy.
Recipe Swap: Fluff-tastic Frozen Peanut Butter Cups
Fluff-tastic Frozen Peanut Butter Cups
Recipe courtesy of Aimee's Adventures
Serves 12
2 Points Each
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup
Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze.
Recipe courtesy of Aimee's Adventures
Serves 12
2 Points Each
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup
Line a 12 cupcake pan with cupcake holders (foil ones work best). Combine 1 Cup of Cool Whip and the peanut butter, with a whisk. Fold in remaining Cool Whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze.
Recipe Swap: Judy's Vegetable Bean Soup
Vegetable Bean Soup
Serves 6
4 Points per serving
2 cans fat free vegetable broth
1 cup water
1 lb. bag frozen mixed vegetables
1 can stewed tomatoes
1/3 cup angel hair pasta, broken into 2" lengths
1 can kidney beans
1 can black beans
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
Pour broth and water into 4.5 quart pot over high heat. While heating, add frozen vegetables, tomatoes (including juice) and pasta. Cover and bring to a boil.
Rinse and drain both cans of beans.
When soup boils, uncover and stir. Add beans, Italian seasoning & garlic powder. Reduce heat to medium high and cook 5 minutes, stirring frequently.
Reduce heat to low and add Parmesan. Simmer 5 minutes, while stirring.
Serves 6
4 Points per serving
2 cans fat free vegetable broth
1 cup water
1 lb. bag frozen mixed vegetables
1 can stewed tomatoes
1/3 cup angel hair pasta, broken into 2" lengths
1 can kidney beans
1 can black beans
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
Pour broth and water into 4.5 quart pot over high heat. While heating, add frozen vegetables, tomatoes (including juice) and pasta. Cover and bring to a boil.
Rinse and drain both cans of beans.
When soup boils, uncover and stir. Add beans, Italian seasoning & garlic powder. Reduce heat to medium high and cook 5 minutes, stirring frequently.
Reduce heat to low and add Parmesan. Simmer 5 minutes, while stirring.
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