MIDWEEK MINUTES May 25, 2013
Midweek
Minutes
May 25,
2013
Hello,
Winners!
And so it
begins! Hard to believe summmer is here! It's been a very busy week, but aren't
they all? Hope you are planning a great Memorial Day weekend! Because our
seasons are changing, so are our routines. Is summertime harder or easier for
you to stay on program? There are so many breaks in our routines with everything
from reunions to ballgames to holidays.
Another leader
named Salle quoted this:
"Are these going to be excuses to eat more "casual
calories" than usual. Well, I guess it depends on how much you want to reach
your goal. Maybe this year will be the year that we'll learn to enjoy the people
we're actually spending the holidays with rather than stuffing ourselves on the
food. Hey, don't start yelling at me yet - I didn't say don't eat those hotdogs
or hamburgers or ribs - I just mean don't think the food IS the holiday, it's
only a part. It all goes back to the things we keep talking about - learning how
to eat no matter when, no matter where - it's all just portion control. There
isn't even a magic formula - eat less, lose more! Taste and enjoy everything,
just don't over indulge."
I couldn't have said it better myself! Although we will not have a meeting
in Superior on Monday, I wish you all a wonderful holiday! Please go to a
meeting in Fairbury on Tuesday or Geneva on Wednesday or Hastings almost any
day. I'm going to grill (indoors or outdoors) for the holiday, and IF it
doesn't rain, I think that the pool might figure into the holiday as
well!
Have a safe and happy Memorial Day Weekend!
--Zig
Very
Memorable Member Milestones!!!
Total
Losses
Superior:
-15.6 lbs.
Hastings:
-34.4 lbs
10 lb.
star
Joann S.
(H)
30 lb.
star
Jill C.
(H)
5%
Marla F.
(S)
Brenda T.
(S)
Deb P.
(H)
PointsPlus® Value Surprises
Salad
might seem like a sensible choice, but sometimes pizza is actually the better
bet! Learn what’s behind some surprising (and sometimes downright shocking) menu
math.
Part of what makes the Weight Watchers 360°
program so versatile is the fact that you control your food choices. Whether
you’re a newbie or veteran, though, you’re bound to encounter some curveballs
with PointsPlus® values that just don’t seem to match up to
the food in question. So while it’s important to eat all your meals free of
distraction — this month’s Routine — it’s also crucial that you stay focused and
aware when you’re planning those meals so you avoid PointsPlus value
traps like these.
Salad isn’t always smarter, and other PointsPlus value myths
Do you always check the PointsPlus value of a food before you choose it for a meal or snack, or before you choose to avoid it entirely based on what you think it might “cost” you? If not, you might be missing out on foods that might seem “bad” based on your assumptions. And you might also be opting for “healthy” choices that are actually anything but!
Here’s one example: At face value, a main-course salad — with its generous bed of leafy greens, colorful chopped veggies and protein in the form of eggs, chicken or shrimp, for instance — might seem like the healthy default choice when you’re eating out. But other add-ins like cheese, bacon, croutons and creamy dressing — even in small amounts — can result in a PointsPlus value of 20 or more! A small slice of plain pizza, meanwhile, clocks in at an entirely reasonable PointsPlus value of 5, cheese and all.
At your meeting this week, your Leader will play a little game with the group to see how well you’re able to gauge the PointsPlus values of two different foods at a glance. The answer might surprise you — and that’s the whole point. Even one regular store-bought chocolate chip cookie has a PointsPlus value of 3, certainly not an exorbitant amount for a sweet treat. If it’s a more satisfying snack you’re after, remember that while a small handful of almonds may seem “expensive” (with a PointsPlus value of 5 for an ounce), they’re actually packed with hunger-busting fiber, protein and fat for real staying power.
Check your numbers
Take a few minutes now to look up the PointsPlus values of some foods you might want to incorporate into your meals and snacks this week. Did the numbers surprise you? Will you change your menu based on what you found?
Salad isn’t always smarter, and other PointsPlus value myths
Do you always check the PointsPlus value of a food before you choose it for a meal or snack, or before you choose to avoid it entirely based on what you think it might “cost” you? If not, you might be missing out on foods that might seem “bad” based on your assumptions. And you might also be opting for “healthy” choices that are actually anything but!
Here’s one example: At face value, a main-course salad — with its generous bed of leafy greens, colorful chopped veggies and protein in the form of eggs, chicken or shrimp, for instance — might seem like the healthy default choice when you’re eating out. But other add-ins like cheese, bacon, croutons and creamy dressing — even in small amounts — can result in a PointsPlus value of 20 or more! A small slice of plain pizza, meanwhile, clocks in at an entirely reasonable PointsPlus value of 5, cheese and all.
At your meeting this week, your Leader will play a little game with the group to see how well you’re able to gauge the PointsPlus values of two different foods at a glance. The answer might surprise you — and that’s the whole point. Even one regular store-bought chocolate chip cookie has a PointsPlus value of 3, certainly not an exorbitant amount for a sweet treat. If it’s a more satisfying snack you’re after, remember that while a small handful of almonds may seem “expensive” (with a PointsPlus value of 5 for an ounce), they’re actually packed with hunger-busting fiber, protein and fat for real staying power.
Check your numbers
Take a few minutes now to look up the PointsPlus values of some foods you might want to incorporate into your meals and snacks this week. Did the numbers surprise you? Will you change your menu based on what you found?
Hastings and Grand Island
Centers
10 A.M. - 2
P.M.
Regular meeting at 9:30,
followed by the Celebration Events.
The Healthy, Stealthy Full-Plate Fakeout
Try these Weight Watchers
staff secrets to feeling full and satisfied after every meal.
Perception is the key to making yourself think you're
eating more than you are. It’s not just about eating from smaller plates —
though that’s always a useful tip. It’s about different ways of looking at the
meals you cook: how you combine the ingredients and serve them. It's also about
eating something similar to an old-time, high PointsPlus® value
favorite (like that now-classic swap, spaghetti squash instead of spaghetti).
Weight Watchers editors and other staff (past and
present!) each have their own tips and tricks for the full-plate fakeout. Read
them, steal their ideas, and then share your own on the Portion
Control Message Board thread.
“I'd much rather eat my PB and J open-faced because it
looks like more. Another thing I do is roast a whole pint of cherry tomatoes
because the almost no PointsPlus value volume feels so comforting.
I can eat so much and still lose weight.” — Leslie Fink, MS, RD
“I'll putt anything on top of a salad — even a frozen
dinner. I also add vegetables to pasta sauce, blueberries or strawberries to
cereal, and salsa to food. " — Jenn Coonce
“I live on cauliflower soup in the winter. I simply boil
two whole heads of cauliflower florets in chicken broth with an onion and some
garlic until it breaks apart and makes a hearty, stew-like concoction. I eat a
huge bowl of it for little to no PointsPlus values!” — Liz
Josefsberg
“Speaking of cauliflower, I boil it and then mash with a
bit of yogurt. It tastes almost like potatoes." — Theresa DiMasi
“I usually have bite-size Shredded Wheat or Frosted
Mini-Wheats for breakfast. Eating them sans milk, one by one, by hand, makes the
bowl last longer, giving me more time to fill up. I also slice apples and pears
instead of just biting them whole. Anything looks like more food when it's cut
up.” — Beth Herbert
"Rather than make a sandwich, I like to arrange all the
ingredients on a plate with a lot of lettuce so I feel like I’m looking at a
full meal. Just imagine a plate containing all these goodies: A whole wheat
pita, split in half and toasted, then cut into triangles; 2 ounces of smoked
salmon; 2 Tbsp low-fat cream cheese; 1 tomato, sliced; some red onion; capers; a
lemon wedge; and a pile of arugula with 1 tsp olive oil and a drizzle of
balsamic vinegar. It looks so much more plentiful than if you’d just made a pita
sandwich, and it takes three times as long to eat, assembling each wedge." —
Elly Trickett McNerney
“I use a smaller fork or spoon! I also use frozen fruit in
salad dressing: just mashed-up raspberries or blackberries, etc., with balsamic
vinegar and tiny bit of oil. It makes it go a long way as it’s thicker than a
bottled dressing. And I like eating in the dark: I had a children’s book I loved
as a kid where the family had an electrical outage, and one of the kids said, ‘I
love eating in the dark… it makes it taste like more.’ So, candlelight, fancy
place-settings, it all helps.” — Rebecca Turner
“Anything cut up into small pieces looks like way more
than it is (I discovered this cutting up food for my kids). My best secret is
roasted potatoes — I cut them pretty small (an inch or so wide, and pretty thin)
and roast in a small amount of oil to make little delicious bites that take up
half my plate, when I've only served myself the equivalent of half a potato.” —
Amanda Genge
“When it comes to dessert, which is usually chocolate, I
try to make sure I eat slowly. By microwaving my deep chocolate VitaTop that I
usually eat after lunch, it enables me to thoroughly enjoy it, like one of those
molten cakes. It's very satisfying.” — Kim Cassidy
“I don’t like diet soda, but the real stuff gobbles up too
many PointsPlus values. If I’m really in the mood, though, I’ll
fill a big glass full of ice and just pour myself a small amount. I’ve got a
huge glass full of my favorite beverage — for next to no
PointsPlus values!”Kristina Lucarelli
HAPPY
50th ANNIVERSARY, Weight Watchers!
Here's the
Anniversary cookbook...
Wouldn't that make a
nice PRIZE for a summer raffle
(hint-hint)???
Countdown to Summer Challenge: Week
2
Ready... set... swimsuit!
Take part in our four-week challenge and face summer in confidence and
style.
Week
2: Get Connected
Consider going
to a meeting.
Learn more about our site tools. Our
Recipe Builder can help you renovate a favorite dish, and our Restaurant Finder
show you how to make smarter choices while eating out.
Start a
blog in the Weight Watchers Community. Use it to vent frustrations, document
successes and get feedback from others.
Pair up with a like-minded weight-loss or fitness buddy in real life or
online. The accountability and encouragement can help keep you on track.
LAST CHANCE
SALE...
ONLY
UNTIL JUNE 1st !!!
The Grilling Cheat Sheet is
just one of the CHEAT SHEETS to help you plan your meals.
There's lots MORE...and you
can access it ALL with your MONTHLY PASS Membership and
etools!
This Week's
Meeting: "When Food Isn't the Answer...
...it's because
Food isn't the Problem!"
At our next
meeting, let's focus on breaking the habit of eating when we aren't
hungry.
Member
Recipes
HG Hot Couple: Onion
Goodness Burgers
PER SERVING (1/5th of recipe, 1 patty):
-- PointsPlus®value
4
1 1/4 lb. raw lean ground turkey
One 1-oz. packet dry onion soup/dip
mix
In a large bowl, combine turkey with onion
soup/dip mix. Mix thoroughly with your
hands. (Don't be squeamish -- it's the easiest
way!) Evenly and firmly form the mixture
into 5 patties.
Bring a grill pan sprayed with nonstick spray
to medium-high heat. Place the burgers in
the pan, working in batches as needed. Cover
and cook for about 6 minutes per side,
until cooked through. Serve and
enjoy!
MAKES 5 SERVINGS
Cue the Pulled
Pork
PER SERVING (2/3 cup): PointsPlus™ value
5
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar
2 tbsp. plus 2 tsp. brown sugar (lightly
packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed
of excess fat
12 oz. raw boneless pork shoulder (the leanest
piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large
onion)
Optional: crushed red
pepper
To make the sauce, place tomato sauce, ketchup,
cider vinegar, brown sugar, and garlic powder in a
crock pot. Stir until mixed. Season both types of
pork with salt and pepper and add to the pot. Top with
onion and lightly stir.
Cover and cook until pork is fully cooked, on high
for 3 - 4 hours or on low for 7 - 8 hours.
Remove all the pork and place it in a large bowl.
Shred each piece using two forks -- one to hold the pork
in place and the other to scrape across the meat
and shred it. Return the shredded pork to the crock pot
and mix well with the sauce.
If you're serving a group, keep the crock pot on
its lowest setting, so the pork stays warm. Season to taste
with crushed red pepper, if using. Yum
time!
MAKES 6 SERVINGS
HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered,
at 325 degrees. Yay!
Crock-Pot Fake Baked BeansPER SERVING (3/4 cup): -- PointsPlus® value 4*
One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji apple
In a bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix thoroughly and set aside.
Place all remaining ingredients in the crock pot. Add the tomato paste mixture and toss to coat.
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.
Stir well and then serve it up!
MAKES 10 SERVINGS
HG's Picnic-Perfect Pasta
Salad
Serving Size: 1/8th of recipe (1 heaping
cup)
PointsPlus® value 3
PointsPlus® value 3
Salad
6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
1 zucchini, chopped
1 large tomato, chopped
1 yellow bell pepper, seeded and chopped
1 large cucumber, chopped
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup chopped scallions
1/4 cup sliced black olives
Dressing
1/3 cup fat-free Italian dressing
1/4 cup finely chopped fresh basil
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped
Optional: salt and black pepper
Directions:
Prepare pasta according to package instructions. Drain well and transfer to a large bowl. Set aside.
Combine dressing ingredients in a small bowl and mix until blended. Set aside.
Add all remaining salad ingredients to the bowl with the cooked pasta. Add dressing and toss to coat.
Cover and refrigerate for at least 1 hour, until completely chilled.
If you like, season to taste with salt and black pepper. Enjoy!
MAKES 8 SERVINGS
If you like, season to taste with salt and black pepper. Enjoy!
MAKES 8 SERVINGS
Upside-Down Tequila SunrisePER SERVING (1 glass, entire recipe): -- PointsPlus® value 5*
3/4 cup Trop50 orange juice beverage
1 shot (1.5 oz.) tequila
1 tsp. sugar-free calorie-free raspberry syrup (like the kind by Torani)
4 - 5 ice cubes
Place ice cubes in a mid-sized glass, and pour Trop50 and tequila over the ice.
Stir to mix. Add raspberry syrup to the top of the drink and
gently swirl.
Sip and smile (just not at the same time, or your drink will
dribble down your chin)!
MAKES 1 SERVING
MAKES 1 SERVING
Almost Guiltless Cream Chocolate
Pie
adapted from WW Online
Servings - 10 Serving size - 1/10th of pie Points Plus per Serving - 7 Points+
Servings - 10 Serving size - 1/10th of pie Points Plus per Serving - 7 Points+
1 Nabisco Oreo Pie
Crust
1 - 14 oz. can Fat Free Sweetened
Condensed Milk
2 eggs
2 oz. unsweetened chocolate,
melted
1 tsp. instant espresso powder,
dissolved in about a TBS water
1/2 tsp pure vanilla
extract
4 oz. Fat Free Whipped Topping (
1/2 a small container)
1. Preheat oven to 350 degrees F.
2. In large bowl, whisk together
condensed milk, eggs, melted unsweetened chocolate, dissolved espresso powder,
and vanilla extract until smooth.
3. Pour mixture into Oreo Pie
Crust and bake on baking sheet for about 20 minutes. ( the mixture will still
look somewhat unset in the center...this is fine)
4. Cool on rack until room
temperature and then put in refrigerator overnight. ( or until well chilled and
completely set )
5. Spread with whipped topping
and garnish as desired. Serve cold. Keep leftovers in refrigerator.
If you aren't a fan of coffee,
don't worry, you can't really taste it. It just enhances the chocolate
flavor..but you could just leave it out if you wish.
If you really like coffee, add a
bit more for a nice "mocha" flavor. The chocolate layer really does stay so nice
and creamy and because the milk is already sweetened, there is no need for any
additional sugar.
This newsletter is in no way affiliated with Weight Watchers, Inc. It is
simply a motivational tool that I offer to members who attend my Weight Watchers
meetings and wish to receive it.
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