MIDWEEK MINUTES November 19, 2016

 
 
 
Midweek Minutes
November 19, 2016
 
Hello, Winners!
 
It's TIME to think about food shopping for Thanksgiving!  This holiday really does focus on food, doesn't it?   You should have seen all the people at Wal-Mart yesterday.  I peeked in their carts.  It was not pretty.  But we are going to be smart about Thanksgiving, aren't we?  One of the things we are going to do is attend our meeting this week...AREN'T WE??? (she yelled).  It's all about the emotion part of the holidays.
 
It's also time to think about all the things for which we are thankful.  Celebrate the harvest that you are reaping from the seeds you sowed when you joined Weight Watchers. 
 
Just like plants, the majority of the work is done out of view, underground as we begin to make changes in our minds, our behaviors, and our environment. 
 
Every farmer who plants a seed knows that it takes TIME to see the results of the sowing as the plants take root.  When we nourish our bodies properly, put them into motion the way that bodies are meant to do, and pull a lot of WEEDS in the way of our progress, we soon begin to see those outward changes.
 
We lose some pounds.  We drop a dress size.  We change the way we think about food, about our bodies, and about ourselves.  We reap a bountiful harvest along the way. Celebrate the harvest of possibilities!
 
To you and yours, may this be a truly blessed time for all!  I hope to see you all for one more meeting before the big day! –Zig
 
 
Member Milestones
 
Total loss: –15.2 lbs.
 
5 lb. star
Lori H.
 
 
 


 Few holidays are as food-focused as Thanksgiving. (We call it Turkey Day, for gobble sake!) From the bird to the buttered rolls to the creamy, cheesy sides, holiday temptation abounds. So your go-to event-prep tactics—like having a nutritious and energizing breakfast or chewing gum while cooking—might need a few reinforcements. A little advance planning (call it a "plate rehearsal"), a few SmartPoints® value calculations, and tapping into your mindfulness mojo can be just what you need to feel more relaxed, in control and ready to enjoy all the day has to offer. (If you’re going by plane over the river and through the woods to Grandmother’s house, you can even stay on track while you travel with tips for healthier mid-air meals.)

The game plan
You can print out and use our Great Plate to sketch out the foods you intend to eat, the serving size, and SmartPoints for each. Even if you don't stick to your "plate plan," the activity helps boost your awareness so you're more likely to make mindful choices. But setting a smart strategy for Thanksgiving is about more than listing the foods you plan to eat. How about adding a few of these simple maneuvers to your playbook?

Build a budget. Consider your Weekly SmartPoints and decide how you want to factor it into your Turkey Day budget. Don't forget to leave some flexibility for holiday favorites, like a piece of grandma’s irresistible pumpkin pie.

Choose wisely. Serve yourself veggies first (ones you like, of course!). Decide whether you really want that sweet potato casserole (or whether you’re just scooping up a serving out of habit). Or whether you'll have a serving of stuffing or mashed potatoes. (Or perhaps a half-serving of both?) If you're not hosting the meal, call whoever is to get a sneak peek at the menu. Volunteer to prep a plan-friendly dish for the feast; get some tasty ideas from our Thanksgiving recipe roundup.

Take an anchor along. If you're worried about wavering from your plan, take a small item (a picture, a goal written on a piece of paper, a Bravo star from your weekly meeting) you can keep in your pocket or place discreetly near your plate that will remind you of why you're making smart choices in the first place.

 Don't be a pushover. You may be "encouraged" to try aunt Grace's famous stuffing or cousin Tom's cheese straws. If you've accounted for these foods (or you're fine with eating and tracking them), enjoy! But if you really don't want something, just picture yourself choosing foods that match your pre-planned plate and then politely and confidently refuse whatever you don't want. You can always ask to take a serving home to eat "when you're not so full." (What you do with it once you're home is your decision!)

Take a post-turkey trot. As soon as you're finished eating, excuse yourself from the table. The longer you linger, the more enticing those picked-over, half-empty platters and bowls will look. Invite guests for a stroll around the neighborhood. It'll offer you a nice opportunity to catch up with friends and family, as well as help you digest your meal, and score a few FitPoints® values.
Track, track, track. Pre-tracking is one of the best strategies to help you stay on course because it's easier to make healthy decisions when you're not staring at tempting food. If you can, pre-track all your meals for the day. Even if you end up eating more than you planned — track it! Accountability (not perfection) is key.

Liberate leftovers. If you're the host, you'll probably have leftovers. So, if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or give your guests doggie bags to take home.
However you choose to tackle Turkey Day, keep in mind that it's just one day. Savor the moments with your friends and family. Take time to reflect on the things that really matter. And remember that tomorrow you'll wake up with a clean slate.
 
 
 
THIS IS MY TIME!!!
Weight Watchers wants to encourage and reward you for taking charge of your holiday weight management by staying committed to meeting attendance.  Come to 6 out of the 8 meetings, and earn a charm!
 
 
 
 

THANKSGIVING MEAL PREP

from SKINNY MOM’S HOLIDAY COOKBOOK

About a week ahead of time, finalize the menu. Confirm who is bringing what side dish, appetizer or dessert. Buy your (frozen) turkey if that’s what you’ll be serving. Make sure you have room for it in the freezer, because that’s where it will be living for the next few days. Check the packaging for thawing instructions and remember to stick it in the fridge a few days before the actual holiday, depending on the instructions and size of your bird.
Three days ahead of time, have a shopping day! Take inventory of your pantry and make a list of the foods you’ll need for the holiday dinner. Buy everything you need today.
Two days out, buy your ham if that’s what you’re serving. Cook or prepare the ingredients that will be able to last two or three days (like chopping and refrigerating veggies). You could even cook and freeze the dessert!
The day before, defrost any food you made and froze ahead of time, like the dessert, in the fridge. Roast or steam veggies that you haven’t yet prepared. Let them cool and store in the fridge.
The day of, cook the food you didn’t get to before, like sweet potatoes, stuffing and mashed parsnips. Stuff the bird and get it roasting, or stick your ham in the slow cooker!
 
 

 
 
Market fresh: CranberriesBy Rich Rubin | www.weightwatchers.com

There are few things more highly anticipated than the first ripe strawberry of spring or a crisp fall apple, just days off the tree. In our Market Fresh series we look at the produce in season this month and offer quick and easy suggestions for how to enjoy it.
Is it really Thanksgiving without the ubiquitous and gelatinous cranberry sauce? Fortunately for cooks and diners alike, the cranberry lends itself to a wider variety of preparations than just this nostalgic holiday standard. One of the tartest fruits, cranberries can be sweetened up or used as a piquant ruby accent. Grown in layered watery beds known as bogs, the cranberry thrives in cooler climates — which is why you'll find it at home in places such as Wisconsin, Massachusetts and Oregon. True cran-o-philes can even attend a Massachusetts Cranberry Harvest Festival or visit the Cranberry Museum in Warrens, Wisconsin. Since the cranberry has been around for hundreds of years, this native American fruit has had plenty of time to develop a cult following!

Do it for your Health
Cranberries are a decent source of Vitamin C, and provide some Vitamin A, calcium, phosphorus, potassium and iron, too. Per 1 ¾ cup, they have about 70 calories and a POINTS® value of 1. Their antioxidant and anti-adhesion qualities are so pronounced that scientists are investigating ways to use cranberry extract to fight everything from cancer and heart disease to urinary tract and gum infections.

Selection, preparation and storage
Because of their hard skins, cranberries last much longer than other, softer berries. If buying fresh, look for vibrant color, firm texture and shiny appearance; avoid berries that are soft or discolored. Store them whole and unwashed in airtight plastic bags, for up to one month in the refrigerator. To freeze, wash, pat dry and store in a freezer bag; they'll keep frozen for a year. Cooking is easy: simply throw raw cranberries into any boiling liquid and simmer until soft; a "popping" sound lets you know they're done.

How to use Cranberries
While most popular in baked goods and as a sauce, cranberries have a surprising number of uses. For sweet dishes, mix cranberries with other fruits to cut down on the amount of sugar required. You can also use dried cranberries as you would raisins.
Toss 1/2 cup of cranberries into your favorite wild rice or bread recipe to perk up the flavor and add a nice note of color.
For a delicious and quick cranberry-apricot sauce, mix together 1/2 cup each of dried apricots, fresh cranberries, unsweetened applesauce and water, and 1/4 cup of fruit spread in a small saucepan. Cook until cranberries have popped (about 10 minutes) and cool. For a piquant variation, add 1 finely chopped jalapeño pepper before cooking.
Make a no-cook cranberry-orange relish by puréeing 2 cups raw cranberries in a food processor with 1 teaspoon orange zest, 1 peeled and seeded orange, and 1/2 cup all-fruit orange marmalade. Chill before serving.
Cranberry vinaigrette livens up any salad: Process 1/4 cup of raw cranberries with 1/4 cup balsamic vinegar until smooth. Whisk in 1/2 cup olive oil and 2 tablespoons minced fresh herbs such as parsley, oregano, chives or thyme.
Cranberry soup, served warm or cold, makes a refreshingly tart starter. Cook 1 pound cranberries in 2 cups apple juice, 1/2 cup honey and 1/2 teaspoon each of cinnamon, allspice and cloves. When cranberries pop, remove from heat and purée in blender until smooth. Chill if desired. Just before serving, stir in 1/2 cup buttermilk.
 
 
 
 
 

SETTING YOUR TABLE
The beauty of hosting is being able to put your own personal touch on the meal, and your table setting has a lot to do with that! Creating festive place settings can take your meal to the next level. Make sure you’ve got plates, chargers, water glasses, wine glasses, cutlery, napkins, tablecloths or placemats and a centerpiece. Don’t forget about serving dishes and plastic containers for leftovers!
Name tags are also helpful, not only in showing people where to sit, but in planning out your guest list! Making sure that everyone is accounted for and has a place to sit is important.
The day before, set the table — put everything in its place, even down to the silverware. Use sticky notes to label what each dish will be served in and where it will sit on the table. That way, you’ll be able to tell if you need more counter space — or a kids’ table!
 
 
LEFTOVERS

So the big day has passed and you can finally take a relaxing breath (unless you’re walking off your turkey while scoring some post-holiday deals). You’ve got mounds of leftovers in the fridge, but don’t want the same meal and flavor over and over until it’s gone. Try these simple ideas for leftovers that bring new life to your Thanksgiving dishes.
Instead of topping your meat with cranberry sauce, add the sweet sauce to your morning protein pancakes! If you have fresh cranberries, try mixing them in the batter for a fruity twist. You can also use leftover ham in a breakfast omelet!
For lunch, go with a classic turkey sandwich or warm panini, and at night, shred it as a main ingredient in spicy turkey chili. The flavors will be so unique, you won’t mind eating the same protein in your meals.
Leftover sides (plus your turkey or ham) can be easily combined into hand pies your kids will love! Roll out pie dough, top with savory veggies, fold the dough and crimp the edges. Bake them and serve as a smart option when you’re ready to move on from devouring holiday staples.
It’s dessert time, but getting burned out on your favorite fall treat would be a shame. Create a new flavor by turning your leftover pumpkin pie into a tasty shake. Place a slice of pie in the blender along with a scoop or two of low-fat ice cream, two tablespoons of unsweetened almond milk and a quarter tablespoon vanilla extract. Blend until it’s mixed and frothy, then drink your dessert!
 
 
 

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. 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.  Those of you who have signed up for the REMIND notices on your phone, I will send you a remind message.  I will also try to post on FB.
 
 
Member Recipes

THANKSGIVING TURKEY
Serves 12
Since so many Thanksgiving dinners were spent at my Granny’s, I had never been responsible for the most important part of the feast (the bird!) until recently.
So, trust me, I know the anxiety and pressure that comes with preparing this portion of the meal.
After a couple trials, this recipe has been perfected to make this process as stress-free (and even fun) as possible.
Fresh herbs and lemon zest make this turkey a winner in my book, and I hope y’all love it just the same
INGREDIENTS 1 (10-pound) turkey
salt, to taste
black pepper, to taste
2 lemons
4 tablespoons unsalted butter, softened
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped rosemary
1 tablespoon fresh chopped sage
1 onion, quartered
8 garlic cloves, crushed
4 whole sprigs thyme 4 whole sprigs rosemary
a few whole leaves sage

»Preheat the oven to 350°F, and place a rack in a roasting pan. 
»Rinse and pat dry the whole turkey, being careful to make sure the giblets are removed if included.  »Loosen the breast skin by separating it from the breast meat with your hands, being careful not to break the skin.  
»Generously season the inside and outside of the turkey with salt and black pepper.  
»Zest two lemons, then cut each lemon in half. Mix the lemon zest with the butter and chopped herbs, and gently rub half of the mixture under the breast skin. Rub the rest of the mixture on top of the turkey all over the breasts and legs.  
»Place the onions, lemons, garlic, and whole herbs in the turkey cavity.  
»Truss the turkey to keep the legs together and the wings down. 
»Place the turkey in the roasting pan on the rack and tightly cover with foil, then roast for for 3-3½ hours. Take the foil off for the last 15 to 30 minutes to brown the skin. 
 »The turkey is finished when the juices run clear and a meat thermometer reads 180° F in the thigh and 165° F in the breast.   
»Discard lemons and onions in the cavity and remove the skin before eating.
NUTRITION INFO: Per Serving: (4 ounces) • Calories: 467 • Calories From Fat: 99 • Fat: 11g • Saturated Fat: 4g • Cholesterol: 261mg Sodium: 416mg • Carbohydrates: 4g • Fiber: 1g • Sugar 1g • Protein: 85g • SmartPoints: 7   www.skinnymom.com



CHEESY TWICE-BAKED POTATO & BROCCOLI CASSEROLE
Serves 8

INGREDIENTS
6 medium Yukon Gold potatoes
1 cup light sour cream
½ cup skim milk
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 (10.8-ounce) bags frozen broccoli florets
1 cup shredded reduced-fat sharp cheddar cheese
1 cup shredded reduced-fat mozzarella cheese
 4 green onions, thinly sliced

»Preheat the oven to 375° F. Wash the potatoes and dry them on a paper towel, then poke several holes in them with a fork. 
»Wrap each potato in foil, and place them on a baking sheet in the oven for 40-60 minutes, or until fork-tender. 
»Lower the oven to 350° F and spray a 13x9-inch casserole with nonstick cooking spray, then set aside.  »When the potatoes are cool enough to touch, peel the skins off and discard the skins. 
»Add the potato flesh to a large mixing bowl with the sour cream, milk, black pepper, salt, garlic powder and onion powder. 
»Mash with a potato masher to a smooth consistency, or beat with an electric mixer until smooth.  »Cook the frozen broccoli according to package directions. 
»Spread the mashed potatoes evenly in the prepared casserole dish. Top the mashed potatoes with ½ cup of both cheeses, and half of the green onions. 
»Place the frozen broccoli on top of the cheese and green onion layer, then top the broccoli with the remaining ½ cup of both cheeses and the remaining green onions. 
»Bake until heated through and the cheese is melted, 15-20 minutes.
1 cup = 11 SP  www.skinnymom.com




Classic Green Bean Casserole
Yields: 4 servings SmartPoints: 6

Ingredients
1 pound green beans, ends trimmed
1 large red onion, sliced thin
2 tablespoon olive oil
1/2 cup yellow onion, diced
1 1/2 cups mushrooms, sliced
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 teaspoon dried thyme
1 clove garlic, minced
1/2 cup skim milk
1/2 cup plain Greek yogurt

Directions
Preheat oven to 350. Spray a 9X13 inch casserole pan with nonstick spray.
Bring a large pot of water to a boil. Add green beans and quickly cook for 2 to 3 minutes. Quickly drain beans and submerge in cold water to stop the cooking process.
Toss the sliced red onion in 1 tablespoon of olive oil. Place on baking sheet and bake until crisp, about 45 minutes. Remove from oven and cool uncovered.
Meanwhile, heat olive oil in skillet on medium heat. Add onion, mushrooms, salt, and pepper. Cook until mushrooms have released their liquid and onions are translucent. Stir in thyme and garlic and cook until fragrant.
Add milk to the mushroom mix. Bring to a boil and quickly whisk in yogurt until smooth and creamy. Remove from heat and add green beans. Toss to coat in mushroom mix, if the mix is too thick add skim milk one tablespoon at a time to thin. Pour into prepared casserole dish and bake for 15 minutes or until bubbly. Top with crispy red onions, and serve!
www.skinnyms.com




Slow Cooker Sweet Potato Mash
Yields: 4 Cups | Serving Size: 1/2 Cup SmartPoints: 4 |
NOTE: This data does not include the pecans.

Ingredients
2 lb. sweet potatoes, peeled and cut into 1/2 inch slices
1 cup apple juice, no sugar added, 100% juice
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
AFTER COOKING, ADD:
Cinnamon and nutmeg to taste
Apple juice (see instructions)
Pecans, for topping (optional)
Honey or maple syrup to taste (optional for those who like a sweeter version)

Directions
Prepare your sweet potatoes and place in slow cooker. Add 1/2 cup of the apple juice (NOT the full cup) and your spices.
Cook on low 4-5 hours, until potatoes are tender. Recommend 3-4 quart slow cooker.
When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your slow cooker insert, adding the second 1/2 cup of juice. Season with more cinnamon and nutmeg to taste.
Top with pecans and enjoy.
Note: While this dish is yummy without the pecans, the pecans truly add the final touch. Unless you have a nut allergy, we highly recommend the pecans. Do not be afraid of the fat in pecans. It is healthy fat and perfectly acceptable for Skinny eating.
www.skinnyms.com




Holiday Ginger Spice Cookies
Yields: 40 cookies | Serving size: 1 cookie SmartPoints: 4

Ingredients
2 cups white whole-wheat flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional, cloves)
1/2 cup coconut oil, softened
1 cup coconut palm sugar, plus a little more for rolling
1 large egg
1/4 cup molasses or sorghum
1 teaspoon water

Directions
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or use a nonstick cookie sheet.
Sift together flour, salt, and spices in medium bowl, set aside.
In a large mixing bowl, using an electric mixer, beat coconut oil and sugar until a creamy consistency and well combined. Add in egg, molasses, and water and beat just until combined. Stir in the dry ingredients and mix with a large spoon until incorporated. Allow dough to rest 10 minutes at room temperature before shaping.
Shape dough into 1-inch balls, roll balls in additional sugar, place on parchment paper, and slightly flatten with fingers or bottom of a glass. Leave about 1-inch between cookies.

TIP: For more festive cookies roll in Turbinado sugar which has larger crystals.

Bake for 10 minutes for softer cookies and 12 minutes for crispier cookies. Leave on cookie sheet about 4-5 minutes and transfer to a wire rack to cool completely. Store in an airtight container. For best results, do not refrigerate.  www.skinnyms.com



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