MIDWEEK MINUTES October 12, 2013
Midweek
Minutes
October 12,
2013
Hello,
Winners!
Let me just start off by
saying that NEXT SATURDAY morning, October 19, the Hastings meeting will begin
at 8:30 because my receptionist Kim and I are traveling to Omaha for the annual
Weight Watchers Staff meeting where we learn what's going to be new at Weight
Watchers in 2014. I'm always excited about the yearly staff meeting and getting
the scoop on all the new stuff planned. I don't know anything yet, and I'll be
a MUMMY about it until December when we will roll it out to you. All I know is,
the program ALWAYS makes any important changes based on the latest scientific
research, which only improves what we already have, and it's pretty great now.
isn't it?
As we move into October, we
realize there are only a few weeks until Halloween, and everything is changing
around us! The leaves are changing, the weather is changing, and we are on a
journey to discover how to best handle those upcoming holidays successfully.
We are definitely on a journey
of discovery with destination unknown...a long term healthy weight. Some of us
have never been at a healthy weight before. Some of us have been there, stayed
for there for awhile but left it, and are back again to journey once more to
that desired place. What makes us begin? Why did we leave? What made us come
back? What keeps us going? These are all questions that come to mind as we think
about another holiday season.
Do you want to cringe when the
cameras come around for those holiday photos? How will you handle those
once-a-year foods you know you crave for reasons other than hunger? What will
you do at those holiday parties where you have no control over the menu? Are you
thinking, "I can't do this until after the holidays?" Will you be one of those
who puts off taking charge of your health and fitness until January....AGAIN?
NO! Not you!
You are a Weight Watchers'
member. You are coming to weekly meetings for the group support and the
accountability. You are planning your meals and tracking your food. You are
learning from past years what didn't work and changing habits. The time is NOW!
Yes, the holidays will soon be upon us. It's time NOW to work the program and
make new habits. If not now...when?
So, let me ask you again. What
needs to happen for you to be mindful of your eating, to move a little bit more,
to attend meetings even though schedules are hectic and heating up, and to
address the causes and not just the symptoms of eating too much this time of
year? Will you come to the meetings this week? I bet you will because you're
winners!
See you then, and yes, there IS a meeting in Superior
on Columbus Day!--Zig
Celebrate SUCCESS
Milestones for these Members!
Superior: -9
lbs.
Hastings: -4.8
lbs
15 lb.
star
Patti J.
(H)
BIGGEST
LOSER
Connie S.
(S)
Patti J.
(H)
The Unhealthiest Thing You Do
Discover easy ways you can
live a less sedentary lifestyle — starting now.
Here's some serious news you shouldn't take sitting down:
The more you sit, the greater your risk of heart disease, obesity, diabetes, and
other ailments.* Even if you work out for an hour every day, it's really the
amount of time you spend sitting that has the biggest impact on your health.
According to some estimates, the average American is sedentary for more than
half the time they're awake — about 7.7 hours**.
In your meeting this week, you can participate in an
activity that explores how much time you spend seated and gives you a chance to
practice this month's Routine: Walk at least 5 minutes each hour. You'll
also have an opprtunity to chat with other members about how you think activity
impacts your progress. For example, at times you might feel like healthy eating
alone will get you to your goals. But as you'll discuss in your meeting, eating
well is only part of the story.
Discover 6 ways to turn seated moments into active
movements
- Use an alarm on your smartphone to remind you to get up from your desk and move every hour.
- Need to consult with a coworker? Opt for a standing meeting. Or invite him or her for a walk around the office.
- Do laps around the room at home while you talk on the phone.
- Get off the couch during commercials and lift weights, do lunges or march in place.
- Instead of a board game, challenge your kids to something active like Simon Says, charades or a Wii Sports game.
- Cheer on your kid's team while walking along the sidelines rather than sitting in the bleachers or on a lawn chair.
**Mathews CE et al. Amount of time spent in sedentary behaviors in the United States, 2003-2004. Am J. Epidemiol. 2008 Apr 1,167(7):875-81.doi:10.1093/aje/kwm390.Epub 2008 Feb 25.
|
Featured Product Sale: PointsPlus
Fitness Series DVD, Fitness Accessories & Kits
25% off.
10/13-10/19
|
Crunchy, popped and
granola snacks—$3.95 'til 10/26
and remember
these ongoing sales...
Who's Ready to Tailgate?
Score big in the stadium
lot — or your own family room — with healthier eats.
Half the fun of watching the big game is getting together
with friends and family and eating and drinking your way through the whole
thing. But too often, grazing your way through a three-hour game can seriously
compromise your healthy-eating efforts.
Whether you pack up the car and bring your pregame party
to the parking lot, or approximate a great American tailgate in the comforts of
your own home, we’ve got all you need: healthy and hearty recipes, cool gear and
gadgets and tips on how to enjoy yourself while staying on
Plan.
Lighten Up Parking-Lot Classics
The top 10 Hall of Fame tailgating foods — and how to
make them healthier.
There’s no point in tailgating if you’re not doing it big. You want big
flavors and big tastes, all in the classic dishes. You just don't want to blow
your week's worth of PointsPlus values in one afternoon. So
here are the top 10 tailgating classics done the right (light) way.
Pulled pork
With this slow-cooker version, use the meat from high on
the loin, rather than off the shoulders and butt.The night before, throw a
3-pound trimmed pork loin in a 5- to 6-quart slow cooker, then dump in an
18-ounce bottle of your favorite barbecue sauce. Secure the lid and cook on low
for 8 to 10 hours. The next morning, shred the meat with two forks right in the
pot — which you can bring to the game. Serve with jarred pickle relish or
jalapeño rings on whole-wheat buns.
Burgers
Step away from the ground chuck. Go for the leaner stuff,
like 90% lean (or higher) ground beef. Better yet, have the butcher trim a
sirloin and grind it for you. To keep these leaner burgers moist, for every
pound of ground meat, grind 6 ounces mushrooms in a food processor until they
make a coarse paste. Mix with the meat along with some Worcestershire sauce and
Dijon mustard. Form into patties and grill.
Brat subs
Turkey brats are a healthier, leaner alternative to the
usual larded brats. Split the turkey brats down the middle, then char them on
all sides over the fire. Slip them into toasted whole-wheat buns — and top with
jarred roasted red peppers, jarred pickled onions, bagged shredded carrots, and
mustard.
Wings
Just three wings rack up 9 PointsPlus values.
But not to worry. We’ve got an even tastier version. Marinate 1 pound of chicken
tenders in 1/4 cup jarred wing sauce for 30 minutes. Thread those tenders on
sticks and grill directly over the fire. No spongy skin, no mess — plus the
great taste of the grill.
Nachos
Here are the tricks to make them healthier — and more
flavorful, too. First, make your own refried beans. Dump a drained 15-ounce can
of pinto beans in a food processor with 1 canned chipotle chili in adobo sauce,
2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon chili powder, and 1
teaspoon minced garlic. Whir it up and smear it on whole-wheat pita chips on a
baking sheet. Bring on the veggies, too — lots of diced red bell pepper, celery
and shredded carrots, dolloped with salsa, and top with 1/2 cup shredded lowfat
cheddar. Broil until cheese melts.
Chili
This new take on chili doesn’t sacrifice taste and pumps up
the veggies. First, spray a large pot with nonstick spray and set over
medium-high heat. Add 1 pound diced, trimmed bottom-round beef, 2 cups bell
pepper strips, and 1 cup chopped onions. Stir over the heat until the meat is
brown, about 10 minutes. Now add two 15-ounce cans drained and rinsed pinto
beans, one 28-ounce can diced tomatoes, 1 cup frozen corn kernels, 1/2 cup
reduced-sodium, fat-free chicken broth, 2 tablespoons chili powder, 1 tablespoon
ground cumin and 1/2 teaspoon salt. Bring it all to a simmer, then reduce the
heat to low and simmer until the meat is tender, stirring often, about 30
minutes. Bring along some garnishes worth 0 PointsPlus values:
minced scallions, cilantro leaves, and pickled jalapeño.
Guacamole
What’s tailgating without a classic dipper like this?
Here’s a way to get that great, rich taste of avocados without spending a meal’s
worth of PointsPlus values on a couple spoonfuls of dip. Mash 1 cup frozen,
thawed peas in a big bowl with the back of a fork. Mash in 2 peeled and pitted
avocados with that fork. Stir in 1 diced tomato, 2 minced scallions, 1
tablespoon lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and several
dashes of hot red pepper sauce. Done. Except for one more thing. Peeled avocado
can oxidize and turn brown very quickly. Keep this guac green by pressing a
sheet of plastic wrap right onto the top of the dip in the bowl before
refrigerating it.
Quesadillas
There’s nothing like melted cheese to ruin a healthy eating
plan. So don’t let too much smear your team spirit. Use just 1/2 ounce shredded
cheese. Sprinkle it on a whole-wheat tortilla. Add lots of diced veggies:
chopped jarred roasted red peppers, thinly sliced red onion, thinly sliced
radishes, thawed frozen corn kernels, peeled and pitted mangoes, shredded
carrots and/or shredded apple. Fold the tortilla over and griddle or grill until
lightly browned and irresistible. You could even set up bowls of the filling and
let everyone build their own.
Potato salad
Steam 1 pound of small, quartered, yellow-fleshed potatoes
until tender. Toss with 1 pound thawed, frozen stir-fry-style vegetables, 2 cups
shredded skinless rotisserie chicken-breast meat, and 1/2 cup bottled lowfat
sesame-ginger dressing. Bang, an Asian potato salad. Kiss that gloppy,
mayo-laden stuff good-bye.
Chocolate ice cream
Make this easy hybrid dessert, a cross between pudding and
ice cream. Mix all this in a food processor up to two days in advance: 1 chopped
banana, one 12-ounce package silken firm tofu (like Mori-Nu), 5 tablespoons
cocoa powder, 2 tablespoons confectioners’ sugar and 2 tablespoons maple syrup.
Process it, then scrape it into a bowl, cover, and chill for at least 12 hours.
Scoop into small sugar cones and serve.
BAD
WEATHER:
If there will be a meeting cancellation due to SNOW, etc., please stay tuned to
NTV or KHAS-TV. I will call them to announce a meeting cancellation by 3 P.M. for Superior...and as early
as I can (or the night before) for Hastings Saturday morning meetings. You can
also log on to their websites where they have weather closings.
You
can also call the Weight Watchers' 800 number to find out if we are having a
meeting.
1-800-651-6000.
Skinny Dipping
Tasty ways to lighten up
your dips.
One of the most fun ways to eat food is to dip it: chips, veggies, even
burgers. But, although we’ve all heard about the horrors of double dipping, the
true crime isn’t in the dipping. It’s in the dip.
A naked chip or a plain bag of baby carrots can get boring quickly. But plunge those straight forward dippers into a bowl of creamy French onion or ranch, and soon the bag will be empty. Laden with fat, sugar, and calories, it’s the dip itself that makes it tough to stick to a healthy eating plan. Unless you try one of these easy skinny-dipping ideas:
For more hearty dipping ideas, just look to canned beans, jarred peppers, and your food processor:
A naked chip or a plain bag of baby carrots can get boring quickly. But plunge those straight forward dippers into a bowl of creamy French onion or ranch, and soon the bag will be empty. Laden with fat, sugar, and calories, it’s the dip itself that makes it tough to stick to a healthy eating plan. Unless you try one of these easy skinny-dipping ideas:
| Straight From the Jar |
|---|
|
For more hearty dipping ideas, just look to canned beans, jarred peppers, and your food processor:
| DIY Dippers |
|---|
|
WHAT’S IN YOUR HALLOWEEN BASKET?
Almond Joy, snack size = 2 PPV
Baby Ruth bar, fun size, 1 bar = 2 PPV, 2 bars =
5 PPV
Bit-O-Honey, 1 piece = 1 PPV, 6 pieces = 4
PPV
Butterfinger, fun size = 3 PPV
Candy Apple, 5 ounce = 5 PPV
Candy corn, 20 pieces = 4 PPV
Candy Corn, Brach’s Big Bag, 26 pieces = 4
PPV
Caramel Apple = 10 PPV
Charms Blow Pop, 1 pop = 2 PPV
Dots, fun size = 2 PPV
Dove Milk Chocolate, 1 piece = 1 PPV, 5 pieces =
6 PPV
Gummi Bears, 14 pieces = 3 PPV
Heath, miniatures, 6 pieces = 7 PPV
Hershey’s milk chocolate bar, snack size = 6
PPV
Hershey’s Nuggets, Milk Chocolate, 4 pieces = 6
PPV
Hershey’s miniatures, any flavor, 5 pieces = 6
PPV
Jelly Belly Jelly Beans, 1 oz = 3
PPV
Jolly Rancher Hard Candy, 3 pieces = 2
PPV
Junior Mints, 16 pieces = 5 PPV, snack size box =
2 PPV
Kit-Kat, snack size, three 2-piece bars = 6
PPV,
Kit-Kat, minies, 5 pieces = 6 PPV
Lemonheads, fun-size, 1 pouch = 1
PPV
Life Savors Mints, Winter O Green, 4-6 pieces = 2
PPV
M&Ms milk chocolate, fun size, 1 package = 2
PPV
M&Ms peanut, fun size, 1 package = 3
PPV
Mounds, fun size = 3 PPV
Nerds, 1 box = 1 PPV
Nestle Crunch, fun size = 2 PPV
Oh Henry!, miniature = 2 PPV
Pay Day, fun size = 3 PPV
Reese’s Peanut Butter Cup, 2 = 6 PPV
Reese’s Peanut Butter Cup, fun size = 3
PPV
Reese’s Peanut Butter Cups, miniatures 5 pieces =
6 PPV
Reese’s Pieces, 51 pieces (40 g bag) = 5
PPV
Skittles, original fruit, fun size = 2
PPV
Snickers, fun size, 1 bar = 2 PPV, 2 bars = 5
PPV
Take 5, fun size = 6 PPV
Tootsie Roll midgees, 6 pieces = 4
PPV
Tootsie Roll Tootsie Pops, 1 regular = 1
PPV
Twix, fun size = 2 PPV
Twizzlers, Cherry Bites, 17 pieces = 4
PPV
Twizzlers Twists, fun size = 4 PPV
Whoppers, fun size = 2 PPV
York Peppermint Patty, fun size = 1 PPV, snack
size = 2 PPV
How To Cook Healthy When You Are
Single
I happen to love it when people send me questions that I can
attempt to answer. Do I always know the answer? No, but I love a challenge.
This e-mail came from Malvin:
As a retired Military Officer, Widowed & Single, I like to
get more information on: Foods for Widowed & Single advanced in age people
like myself. I find it not so easy to go shopping and buy food(s) for a single
person.
I can’t help but want to try and help him. As I try to put myself
in his shoes, I am amazed at how hard it can be to buy a small amount of food.
Have you seen a bag of chips at Costco?
But, Malvin doesn’t want to buy chips. He wants to be healthy or
he wouldn’t be reading Snack Girl. Here are some ideas for the single shopper
and home cook:
- Buy salmon from the frozen section. The fish is in pre-portioned sizes so you don’t have to thaw more than you need. Then, try this recipe: Healthy Fast Food For Nights You Don’t Have Time To Cook.
- Buy a salad spinner and pre-wash a head of lettuce. Store the lettuce in a plastic container and use it as you go - check out this post: The Easiest Way To Make Salad Part of Every Day
- Make some main dishes and freeze smaller portions. You have to be sure that these meals will freeze well. I ALWAYS have some chili in my freezer ready for a quick meal. Try making the pumpkin chili that I featured earlier this month.
- Buy some healthier frozen meals for nights when you can’t stand to cook. This post: The Best Packaged Frozen Meals For Dieters has a great discussion on the healthiest brands and meals in the frozen section. I learned a lot when I read the comments. Give a few a try.
- Make meals with snacks. Many of my readers put together a few of my super easy snacks for dinner. I know it sounds crazy but they write and tell me this is what they eat. Roast some cauliflower, make a english muffin pizza and you have dinner.
Routine for
October: Get up and Walk at Least 5 Minutes Each Hour
next week in the
meeting room...
"Change is
Good"
Is CHANGE a
scary topic for you?
Come to the
meeting and let's talk how
small changes
make a big difference!
Member Recipes
Slow Cooker Cheesy Cauliflower
Soup
Servings: 8
Serving Size: 1 cup
Weight Watchers® PointsPlus®: 6 *
Servings: 8
Serving Size: 1 cup
Weight Watchers® PointsPlus®: 6 *
1 head
cauliflower, cut into florets
1 cup diced
carrots
1 onion,
diced
3 celery stalks,
diced
2 garlic cloves,
diced
4 cups chicken or
vegetable broth
1/4 cup flour
(skip for low carb, Paleo, or gluten free)
12 oz. fat free
evaporated milk
1/2 cup skim
milk
Salt and
pepper
1.5 cups shredded
reduced fat cheddar cheese
Add the
cauliflower, carrots, onion, celery, garlic, and broth to the crockpot. Cook on
low for 4 hours or until veggies are soft.
Stir
together the flour, evaporated milk, and skim milk. Add to the slow cooker and
turn it up to high for 1 hour. This will thicken up the soup.
Season the
soup with salt and pepper to taste. Use an immersion blender (or blend in batches) until smooth. Stir in the cheese until it
melts completely.
Amish Broccoli
Salad...Amazing!!!!!
This is delicious!!!
12 servings @ 6 PP
This is delicious!!!
12 servings @ 6 PP
1 head broccoli, chopped
1 head cauliflower, chopped...
1 cup RF mayonnaise
1 cup RF sour cream
1/2 cup sugar- can use substitute as well
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded RF Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
Add the dressing to the
broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the
bacon and the cheese, reserving a small amount to sprinkle on top of the salad
just before serving.
White Chicken Enchiladas
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like... the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like... the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
10 servings at 7
PP
37 CALORIE BROWNIES!!! NO
JOKE!!!~~~
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)...
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).
3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)...
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt
Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute).
Pour into the prepared dish and bake for about 15 minutes. Allow to
cool completely before cutting into 9 large squares @
1
PP
Apple
Spice Mini Muffins
1 1/2 cups brown sugar
1/4 cup oil
2 large eggs
2 tsp. pure vanilla extract
1 tsp. sea salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups white whole wheat flour
4 cups fresh apples, peeled, cored and diced
INSTRUCTIONS:
1. Preheat oven to 350°. Spray a 24 cup mini-muffin pan
with nonstick spray.
2. Beat the brown sugar, oil, eggs and vanilla extract.
Slowly add in the salt, baking powder, cinnamon, nutmeg and flour, beating just
until combined.
The batter will be pretty thick until you fold in the
apples.
3. Spoon batter into muffin cups until 2/3’s full. Bake at
350° for 25-27 minutes or until muffins spring back when touched lightly in
center.
Cool muffins in pan for a few minutes before removing and
cooling completely on a wire rack.
Makes about 60 mini muffins, 1 points+
each
Pumpkin Smash
Smoothie
2 cups fat-free vanilla frozen
yogurt, see shopping tip
½ cup canned pumpkin
1 cup light vanilla soy milk, I used
Silk brand, or reduced-fat milk
2 tablespoons sugar
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
2 cups ice
1. In a blender, add all the
ingredients. Blend on high until smooth.
2. Divide smoothie among 2 tall
glasses.
Makes 2-16 oz smoothies or 4-8 oz (1
cup) servings
Shopping Tip
I used fat-free frozen yogurt from my local yogurt shop
Storage Tip
Store leftover canned pumpkin in a plastic container in the fridge. It will keep for several days and you’ll surely want to make this smoothie again.
Freezing is another good way to
preserve leftover pumpkin. You should never freeze canned goods inside the can,
but you can easily freeze canned
pumpkin once you remove it from the can. Store it in a plastic container or
freezer bag.
***Calorie Cutting and
Weight Watchers POINTS Tip
This smoothie is so rich tasting and satisfying, you could really share 1-(16 ounce) serving.
This smoothie is so rich tasting and satisfying, you could really share 1-(16 ounce) serving.
One 8 ounce (1 cup) serving
has 158 calories, 0 fat, and 4 Weight Watchers POINTS
PLUS.
Weight Watchers POINTS Plus 8
Weight Watchers POINTS Plus 8
Pumpkin Gingerbread
Recipe
Makes 12 slices
1 box Hodgson Mill Whole Wheat Gingerbread Mix
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)
Preheat oven to 350 F. Lightly grease an 8x8x2 square pan. Mix together
gingerbread mix, pumpkin, egg, and milk until well blended.
Bake for 30-35 minutes or until a toothpick inserted in center comes out
clean.
For one slice: 4 Points+
Vanilla
Cheesecake
Ingredients for Crust:
1¼ cups graham cracker crumbs, see shopping tip and prep tips to make your
own crumbs
2 tablespoons reduced-fat butter or Smart Balance Light
Ingredients for Filling:
2 (8oz) packages reduced-fat cream cheese (I like Philadelphia 25% less
fat)
2 large eggs, I love Egg-land’s Best eggs
¾ cup sugar
2 teaspoons pure vanilla extract
Ingredients for Topping:
2 cups (1 pint) fat-free sour cream
¼ cup sugar
1 teaspoon vanilla
Instructions
1. To make crust: Preheat oven to 350 degrees. Coat a 9-inch spring form
pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and butter. Set aside 1
tablespoon for topping. Press the rest of the crumbs into bottom of prepared
pan. Set aside.
3. To make filling: In a large bowl, using an electric mixer or a hand
mixer, beat cream cheeses until fluffy and smooth.
Slowly mix in sugar and eggs. Mix well until smooth. Stir in vanilla
extract. Pour mixture over crust and spread evenly.
4. Bake for 40 minutes or until the center is set. Remove from oven and
cool for about 10 minutes.
5. To make topping: Preheat oven to 450 degrees. In a medium bowl, mix
together sour cream, sugar and vanilla.
Spread sour cream mixture over top of slightly cooled cheesecake. Sprinkle
1 tablespoon of graham cracker crumbs that was set aside over the top.
Bake 5 minutes. *Cool and refrigerate at least 6 hours or overnight before
removing from pan and serving.
Makes 12 servings (each serving 1 slice, 1/12 of cheesecake) @ 6 PP
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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