MIDWEEK MINUTES March 25, 2017
Midweek
Minutes
March 25,
2017
Hello,
Winners!
March
is almost history. I remember March came in like a lamb, but the winds and
changing temps might make for a nutty ending. Even so this weather is FOOLING
around, we aren't fooling around with our weight loss efforts anymore!
We've done that before, haven't we? In January, we got all enthusiastic and
made resolutions, but by April, we had broken our resolutions. Then we vowed,
we would start our "diets" on Monday (only to be hungry and go off of the diet
by Wednesday?)...or, we would spend a fortune on "magic pills" or some special
pre-packaged food with ingredients we cannot pronounce that give it a long shelf
life (but we didn't want to pay a reasonable weekly member fee???)...or we
joined a gym and vowed to exercise to get "ripped", but we didn't, so we gave up
once again? Sound familiar?
Would
you believe you can lose weight and keep it off doing all those things? APRIL
FOOL! But now, we CAN lose weight and keep it off because we follow a sensible,
real-life food plan. That's NO APRIL FOOL! We are moving more, realistic to
what we can do; attending those meetings to change behaviors which have hindered
us in the past, and by April, we are STILL doing it!!! (Now, who has the last
laugh?)
Hope to
see you this week! Should the weather get nasty, stay tuned to your TV.
Remember, if you go out to eat this weekend, plan ahead and make smart choices.
Short
newsletter today. My granddaughters actually have a March prom tonight in
another town, (I can’t imagine why they have it so early) and I’m going to see
them all dolled-up! I watched them have their hair done for awhile...long
process with extensions...wow! See you Monday...it’s POTLUCK MONDAY, so bring
some figure-friendly food if you feel so moved! –Zig
Member
Milestones
Total Loss: –19.8
lbs.
- Are you hungry?
- Do you have the SmartPoints budget for it?
- Are you choosing mindfully?
Be prepared
Say you’ve been invited to a cocktail party. One way to keep your hunger in check is to eat a healthy snack, like baby carrots with hummus, before you go. Or if you're dining at a restaurant, have a salad or cup of broth-based soup before your entree. Going to a concert or game? Bring stay-on-track picks like whole-grain crackers or cut-up veggies to tide you over. And of course you can always browse for smart food choices—wherever you happen to be—in our mobile app for iOS and Android.Give it your best guess
Sometimes deciding what's "worth it" is more complicated: You're away from home and you’re facing limited options, or you don't know what ingredients were used or how the food was prepared. When you can't look something up, make your best guess—it's better than flying blind. Tracking isn’t about being perfect, it’s about being consistent. (And word to the wise: You’re under no obligation to eat something just because it's there or because you’re afraid of hurting someone's feelings.)Work in what's worth it
While calculating the SmartPoints value of a food is an important part of the formula, it’s certainly not everything to consider. And sometimes it's not even the most important factor. (That's right, we said it.) Every once in a while the only question that matters is, "Does it taste good?" And that's OK! If you're going out with friends for dinner and you know you want a hot fudge sundae, have it. Just remember you have options that will help you stay in control. For example, you can allot extra SmartPoints values for dessert. Or save up your Weekly SmartPoints. You can share that sundae. Or choose something from the kids' menu. What you don't want to do is white-knuckle it through a pale and unappealing imitation when you know nothing but the real McCoy will do. Why? You might end up eating foods you don't truly want because you're not satisfying your real urge. Be honest with yourself. If you're not sure, wait a few minutes before deciding what to do. Urges might feel strong in the moment. But if you give them a chance, they can pass pretty quickly.
Learning from Setbacks
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Article By: Diana Kelly www.weightwatchers.com
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Don't let small obstacles get you down. A successful
loser still experiences gains and losses.
Sir Edmund Hillary was
the first man to climb Mount Everest, but he didn't have success on his first
climb. Had he given up after his initial attempt, Hillary wouldn't have achieved
his greatest feat.
Many people who are
successful in weight loss have experienced gains, plateaus or setbacks. They
achieve their goals by persevering and learning from their mistakes.
You may step on the
scale at some point and see a gain or no movement. You could emotionally beat
yourself up and give up. But look at the big picture and how far you've come.
Aren't you eating healthier? Feeling better? Aren't your clothes fitting
better?
A friend or family
member would probably tell you that you look great and have done an amazing job
with weight loss already.
Your Leader and fellow
meetings members would also applaud your success so far. So treat yourself like
a friend and continue to follow the plan. Maintaining lasting weight loss will
involve weight fluctuations; don't be derailed by a small setback.
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THIS WEEK ONLY . .
.
In the March/April Issue of WWM:
-
35 Recipes to bring people together.
-
The Health Threat you may not know you have.
-
Special Issue: Tap into the Power of the #WWFamily
Plus.....
-
Spring Style Secrets: Get ready to look gorgeous.
-
Surprising ways to fast-track your goals.
-
Wok this way: Everything you need to know about stir-frying.
Coloring
Books
Colored Pencil
Set
Glow
Box
H2Glow Water
Bottle
ALL Exercise
Kits
Come to
the meeting this week and see what else is on sale
!!!
Member
Recipes
Mock Girl Scout Thin
Mints Cookies
§ 25 Reduced Fat Ritz
Crackers
§ 4 oz 60% Cacao or higher dark
chocolate bar (Good Chocolate, one you would
eat)
§ 1/4 tsp Peppermint
Extract
§
INSTRUCTIONS
1. Line 1-2 cookie
sheets with parchment paper. Melt dark chocolate in a double broiler. Add mint
extract and turn heat to low to keep chocolate warm.
2. Using two
teaspoons, drop one cracker in the chocolate using the spoons to coat it with
chocolate. Lift the cracker out of the chocolate shaking off excess chocolate.
Place on the parchment paper and repeat with remaining
crackers.
3. Refrigerate until
cooled and the chocolate is hard, about 20 minutes. Store in the fridge or
freezer in an air tight container.
Makes 25 cookies, 2
SmartPoints or 1 points+ each
www.danicasdaily.com
Chili Cheese Stuffed Sweet Potatoesyield: 6 STUFFED POTATOES @ 8 SPINGREDIENTS:· 6 (6 ounce each) raw sweet potatoes (total of 36 ounces)· ¾ lb 95% lean ground beef· 1 small onion, diced· 1 garlic clove, minced· ½ cup canned kidney beans, drained and rinsed· 1 (14.5 oz) can petite diced tomatoes· 2 tablespoons chili powder· 1 teaspoon ground cumin· ½ teaspoon salt· ¼ teaspoon cayenne pepper· 1 ½ oz 50% reduced fat Sharp Cheddar cheese, shreddedDIRECTIONS:1. Line a baking sheet with aluminum foil and place it on the lower rack of your oven (to catch any leaks from the potatoes while baking). Stab each sweet potato with a fork 2-3 times to make some holes. Place the potatoes directly onto the oven rack in the center of the oven (the rack with the baking sheet should be underneath). Set the oven to 400 and allow to come to temperature with the potatoes in the oven. Once the oven is heated to 400, continue to bake the potatoes for an hour.2. About 20-30 minutes before the potatoes are done, bring a large saute pan to medium heat and add the ground beef. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.3. Add the kidney beans, diced tomatoes, chili powder, salt, cumin and cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10-15 minutes until thickened.4. When the sweet potatoes are done, remove from the oven. To serve, slice open a sweet potato and fill with ½ cup of chili. Top with a tablespoon of shredded cheddar and serve. www.emilybites.com
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Lemon and Herb
Shrimp
2 tsp olive oil
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1 lb large shrimp , peeled and deveined
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2 tbsp fresh lemon juice
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1 tsp Spice Islands salt-free lemon &
herb seasoning , or other brand
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1⁄2
tsp table salt
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1⁄4
tsp black pepper, freshly ground
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2 tbsp fresh parsley, chopped
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Directions
Heat oil in a large skillet over medium
heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt
and pepper; stir to coat shrimp.
Sauté until shrimp are bright pink and
cooked through, about 3 minutes more.
Remove from heat and stir in
parsley.
Per serving: 2
SmartPoints
Nutritional
Information
Serving Size: 1 (126 g) servings Per
Recipe: 4
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Garlic Shrimp with
Pasta
2 oz whole-wheat spaghetti
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1 tsp olive oil
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1 tbsp onion, chopped
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1 to 2 garlic cloves, minced
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2 tbsp white wine
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1⁄2
cup shrimp, cooked
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2 tbsp fat-free half-and-half
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1 tbsp parmesan cheese, freshly grated
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1 tbsp fresh flat-leaf Italian parsley,
chopped
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1 black pepper, freshly ground, to taste
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Bring a pot of salted water to a boil and
cook spaghetti according to package directions. Drain, reserving 1 tablespoon
cooking water, and set aside.
While pasta cooks, heat olive oil in a
skillet over medium high heat. Add onion and garlic and saute until the onions
are translucent, about 3-4 minutes.
Add white wine and simmer until the
alcohol evaporates, about 2 minutes. Stir in reserved pasta cooking water,
shrimp, and half-and-half and cook until shrimp are heated through, 2-3 minutes.
Add spaghetti and stir to coat. Sprinkle
with parmesan cheese, parsley, and black pepper.
Per serving: 10 SmartPoints; Serves
1
Slow Cooker Philly
Cheesesteaks
Yields: 12 servings | Serving Size: 1/2
sandwich
SmartPoints: 10
Ingredients
2 sweet onions, sliced
1 garlic clove, minced
1 tablespoon olive oil
1.5 pounds lean round sirloin steak,
thinly sliced
1 tablespoon butter
1/2 teaspoon pepper
1 teaspoon kosher salt
8 ounces button mushrooms,
sliced
2 green bell peppers,
sliced
1 tablespoon low sodium soy
sauce
2 1/2 cups low sodium beef
broth
6 whole wheat sub rolls
6 slices low-fat provolone cheese
(optional: use whatever cheese you like best, as long as it melts
well)
Directions
Add onions, garlic and olive
oil to bottom of slow cooker and mix so the veggies are coated in the oil. Add
steak and butter, then sprinkle with salt and pepper.
Add mushrooms and bell
peppers, then add the broth and soy sauce.
Cover and cook on low for 6
to 8 hours or on high 5 to 6 hours.
To prepare the sandwich, add
cheesesteak mixture to a roll, top with cheese, and lightly toast until cheese
is melted. www.skinnyms.com
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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