MIDWEEK MINUTES November 26, 2017

Midweek Minutes
November 25, 2017
Hello, Winners!
Yes, it’s one month until Christmas!  My family is having Thanksgiving today, so I already feel behind!  Ha!  It will be so NICE to see everyone on Monday.  I have missed you!  I feel as though I have been gone forever, but our Monday football games are finally over.  Now, comes the long stretch until Christmas break...but, it’s actually not that long.  
So, how was Thanksgiving? Did you wake up Friday morning feeling good and not guilty? Did you go shopping on Friday and find all kinds of great holiday bargains and not overeat at the mall? Do you have the rest of your weekend planned out so that you are staying on program? I decorated my house yesterday (Activity Points!) while the Husker game was on.

I have my food planned for each day of the long weekend (including Thanksgiving dinner tomorrow).  How about you? Do you have more than one Thanksgiving dinner to attend? I hope you did not eat too much during the Nebraska game!
Judging by the weight loss last week, you guys are doing AMAZING!  I hope you will plan on making each meeting during December. Remember our new challenge, even though that's NOT the main reason to come.  We will be giving out charms on December 4 as well as focusing on 2018.

It's kind of an odd week, isn't?  It's still November, but the Thanksgiving holiday was early, and Advent doesn't start this weekend.

Let's call this week the "calm before the storm".  We can use this week to think about those next four weeks where goodies appear from nowhere to test our resolve to work the program.  Let's use this week to pre-plan what we're going to do for added activity to our day.  Let's use this week to remember that in our meeting we will be rolling out the 2018 program on December 4...You’re going to want to “free” up some time for next week’s meeting (12/3-12-9) because the SmartPoints® system you know and love is getting even better. You’ll have more FREEDOM and FLEXIBILITY than ever before!

That's all for a teaser, but you have to attend EVERY week to get the full benefits, not to mention, be part of our Thanksgiving challenge.
Hey, you know what? Attend your meetings throughout the holidays and you will NOT be one of those UNHAPPY folks who gained those 7-10 HOLIDAY pounds and choose to join Weight Watchers in January!
You will already be having that SUCCESSFUL holiday this year! You will be a walking SUCCESS story! You will be awash with compliments. Everyone will be asking you, "What are you doing? You look FABULOUS! How much weight HAVE you lost?" It gives me chills to think about it!
I am happy to report that this begins my twentieth year as a WW LEADER!  I need the meetings to keep me on track, and I LOVE to see the progress you all are making each week! I am proud of you all, and remember: We CAN do it...one more WEEK! --Zig
PS: Monday is our monthly potluck!  Members LOVE to share some great recipes, (but don’t feel obligated to bring something).


NICE MEMBER MILESTONES!!!
Total Loss: -24.8 lbs.




What better time than Thanksgiving week to focus on the power of gratitude? Your Weekly encourages you to explore the benefits of appreciating the little (and not so little) things in life. Reflecting on "three good things" that happen to you each day can help you become more aware of small moments of pleasure, grace, and joy. (The natural flip side is that we are less likely to let small negative things take over our mood and day.) Doing so can boost your happiness quotient. And there's more: Expressing gratitude ripples forth into many aspects of your life, from boosting your feelings of connection to others to diminishing feelings of stress and depression. And it can even contribute to improved body image and increased physical activity. In short, tuning in to and tuning up feelings of gratitude can help you live a healthier life.
Gratitude along the weigh...
So, how about shifting your focus to include what you appreciate about your weight-loss journey? Achieving your weight goal will feel great, no doubt. But it's important to give a nod to the fun or inspiring or surprising stuff along the way and recognize what you actually enjoy about the process of shedding pounds. If it's never occurred to you before, now's a good time to stop and smell the proverbial roses. When you do so, you:
  • Won't feel as discouraged when weight loss goes more slowly than you wish.
  • Will be better able to stick with the program, since abandoning your quest means you give up more than weight loss.
What's so great about your weight-loss journey?
Consider some of the things you might actually like about losing weight. For starters:
  1. Trying new recipes.*
  2. Climbing stairs.
  3. Seeing your toes.
  4. Writing in your journal.
  5. Sharing inspiration and conversation on Connect.
  6. Feeling your toned biceps.
  7. Rewarding your progress with nonfood treats.
  8. Buying new, smaller clothing.
  9. Your "good thing" here!____________________
TO BUY SOME OF YOUR FAVORITES ON SALE!!!
Check them out on Monday!!!




Thanksgiving leftovers can feel overwhelming, but they don't have to be. The remains of the greatest meal of the year are the building blocks of more fantastic dishes over the days following. Try some of team Weight Watchers' favorite ideas.

Stack a Sandwich or Wrap

“Pile all your T-day favorites—stuffing, mashed sweet potatoes, turkey, gravy on a tortilla or a large lettuce leaf. Wrap and roll!” —Leslie Fink, food editor
“Spread whole wheat bread with light mayo and Dijon mustard. Add reduced-fat Swiss cheese and leftover turkey. Top with diced grape tomatoes and fresh arugula leaves. Ham also works well instead of turkey.” —Eileen Runyan, food editor
“Turkey or ham makes the perfect base
for a grilled sandwich, layered with leftover cranberry sauce or chutney, a meltable cheese, some red onions, and peppery greens like arugula.” —Julie Hartigan, recipe developer
“Tacos! Leftover turkey is great with avocado, sliced radishes, and light sour cream. Serve on small corn tortillas with tomatillo salsa and a dash of hot sauce.” —Dimity Jones, consulting design director
“CLT sandwiches: cranberry, lettuce, turkey, light mayo.” —Carol Prager, recipe developer

Stir the pot

“A turkey carcass is an excellent building block for making a flavorful broth for soup. Cook a little wild rice in the broth, then add shredded turkey and chopped escarole. Season with salt, pepper, and a squeeze of fresh lemon juice.” —Lisa Chernick, executive food editor
“Instead of making a Bolognese sauce with beef and pork, I like to use shredded dark and white turkey.” —Theresa DiMasi, editor in chief
“One of my favorites is a riff on a standard white chili using cooked turkey breast and chickpeas. I top it off with chopped fresh cilantro and a squeeze of fresh lime juice.” —Daniela Hritcu, consulting senior art director
“Start with any favorite white bean soup recipe, then add cooked turkey and thinly sliced kale for the last 15 minutes of cooking.” —C.P.
“Here’s an easy, light way to make turkey noodle soup: Boil diced carrot and celery in a good chicken broth for 5 minutes. Add egg noodles  and simmer until just cooked. Stir in shredded leftover turkey, frozen peas, and a bunch of chopped scallions, and
heat through.” —E.R.

Add eggs

“I make an omelette filled with turkey, stuffing, and Brussels sprouts, and top it off with a spoonful of cranberry relish. It’s a cousin to the excellent Thanksgiving sandwich!” —L.C.

“Frittatas are a perfect way to use up roasted vegetables. My go-to combo is cauliflower and onions. Start with any basic frittata recipe, and use whatever veggies you have on hand.” —C.P.
“I make a smashed veggie hash with eggs. Just dice up the vegetables and add cranberry sauce, potatoes, and any side dishes you like! Brown it in a skillet, then hollow out spaces in the pan and add whole eggs in the spaces. Cover pan and cook over medium heat until eggs are cooked through.” —D.J.
“Make a strata using leftover ham and cooked broccoli florets.” —E.R.

Vegetarian Ideas

“Pureed butternut squash and white beans make a delicious dip. It’s great with crudités!” —T.D.
“Top a roasted sweet potato with cranberry sauce, and sprinkle with fresh chopped herbs.” —L.F.


13 Ways to Steady the Scale During the Holidays
Article by: WeightWatchers.com
It's easy to get lulled into overeating during the holiday season. But with a little advanced planning, some great advice and steely resolve, you can sail through to New Year's without an increase on the scale.
Read on for 13 great tips that will keep your pants fitting well into January and beyond.
Do unto others as you would have them do unto you.
Give something you would like to receive, possibly a fruit basket or some low-fat muffins. Or take a vegetable or fruit plate to a party. Your host just may return the favor.
Be the designated driver
Stick with non-alcoholic drinks during a party and you'll be the savior of your friends and your waistline at the same time.
Order club soda with a twist of lime or lemon
It looks like an alcoholic drink but has far fewer calories than the real deal.
Don't get pressured into overindulging
When friends and family say, "You have nothing to worry about — you're so thin," reply: "Thank you. I've worked hard to take off the weight, and I'm not going to blow it now."
Be assertive
Accept good wishes, but refuse food and drinks if you don't want them.
Limit the number of choices on your plate
When you're at a buffet, enjoy a few smart selections instead of giving in to overzealous sampling.
Keep your hands full of anything but food
Take along a purse, a camera or anything else that will keep your hands occupied.
Plan a guilt-free event
Organize a dance party and serve a hearty buffet of veggies and low-fat dips.
Deliver cards in person to your neighbors
Do it on foot and earn activity POINTS® values.
Give away party leftovers and gifts of cakes, cookies and chocolates
Local food shelters are often grateful for delicious party food. You'll remove rich foods from your grasp and provide for those in need.
Volunteer with an organization that piques your interest
Keep your mind off food and your heart in the right place by getting involved in a non-profit effort this season. Welfare organizations, toy drives and other charitable endeavors can use all the help they can get.
Give your New Year's weight-loss resolution a trial run
Start it before the holidays instead of after.
Don't dwell on slip-ups
If you slip a little on your weight-control plan, don't obsess about it. Berating yourself won't solve anything and can ruin your holiday fun. Learn from the mistake, make it to your next meeting and most of all, keep your sense of humor and good cheer.


Member Recipes


Simple Leftover Turkey Noodle Soup
A simple low calorie recipe for leftover turkey noodle soup with several delicious variations. Of course, you can always chicken instead.
Author: Martha
Ingredients
  • 4 cups turkey stock or chicken broth
  • 1 cup water
  • 4 medium carrots peeled and sliced (2 cups)
  • 4 medium celery stalks sliced (2 cups)
  • 1 medium onion peeled and chopped (1/2 cup)
  • 1 cup uncooked medium egg noodles
  • 2-1/2 cups chopped cooked turkey
  • Salt and pepper to taste
  • Chopped fresh parsley if desired
Instructions
  1. In a large soup pot or Dutch oven, heat turkey stock, water, carrots, celery and onion to boiling.
  2. Lower heat, cover and simmer until carrots are tender, about 15 minutes.
  3. Stir in the noodles and turkey and bring to a boil.
  4. Lower heat and simmer, uncovered until noodles are tender, about 8 minutes.
  5. Season to taste with salt and pepper. Sprinkle with parsley if desired.
Recipe Notes
Nutritional estimates per serving (1 cup): 197 calories, 4 g fat, 14 g carbs, 3 g fiber, 22 g protein


Slow Cooker Turkey & Wild Rice Casserole Recipe
Servings: 10
Author: Martha
Ingredients
  • 6 ounces fresh sliced mushrooms
  • 1 can (10-3/4 ounces) fat-free cream of mushroom soup
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup wild rice, rinsed and drained
  • 1 cup brown rice, rinsed and drained
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 cans (14 ounces each) reduced-sodium chicken broth
  • 3 cups shredded turkey
  • 1/2 cup sliced almonds, toasted (optional)
Instructions
  1. I slow cooker size: 4-Quarts.
  2. Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker.
  3. Stir to combine and then stir in the chicken broth.
  4. Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender.
  5. Stir in the shredded cooked turkey.
  6. Top each serving with a generous tablespoon of sliced almonds, if desired.
Recipe Notes
Weight Watchers SmartPoints: *6




Guilt-Free Turkey Pot Pie
3½ cups Swanson’s reduced-sodium chicken broth, divided
2 cups butternut squash or sweet potatoes, peeled and cubed (½ inch cubes)
1½ cups potatoes, peeled and cubed (½ inch cubes)
1½ cups onions, chopped
1½ cup carrots, peeled and chopped
1½ cups celery, sliced
1 tablespoon fresh garlic, minced
3 cups turkey breast or chicken, cooked and diced, see shopping tips
¾ cup frozen peas (un-defrosted)
½ cup reduced-fat milk
⅓ cup all purpose flour
1 teaspoon dried thyme
1 teaspoon dried sage
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tips

Instructions
1. Preheat oven to 350 degrees. Coat an 13 x 9 inch baking dish with cooking spray and set aside.
2. In a large pan, add 2¾ cups chicken broth, butternut squash, potatoes, onions, carrots, celery and garlic. Bring to a boil over medium high heat. Reduce heat, cover and simmer for 8 minutes, until soft. Add diced turkey and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover and cook for 5 minutes. Place a colander into a large bowl. Pour turkey, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the bowl of turkey and vegetables.
3. In separate small bowl, add flour. Gradually add milk to flour, stirring with a whisk, until well blended.
4. Increase heat to the pan of broth to medium and stir in remaining broth. Using a whisk or fork, stir in milk and flour mixture. Cook for 5 minutes or until thicken. Stir often.
5. Add back the turkey and vegetables. Mix in thyme, sage and black pepper.  Mix well. Pour turkey stew into the 13 x 9 inch baking dish. Cover with foil and bake for 15 minutes. Remove from oven and remove foil.
6. Open the package of biscuits, separate them and place on top of turkey stew. Line them evenly over the top.
7. Place the pot pie back in the oven and bake, uncovered, for 14-16 more minutes until the biscuits are golden brown.
8. To serve, spoon about 1 cup into each bowl and top with 1 biscuit. You’ll have 2 extra biscuits!
Serves 8 (each serving ⅛ of recipe, 1 biscuit and about 1 cup turkey stew) = 7 SP




Slow Cooker Fudge
Yield: Servings 20 | Serving Size: 1 piece of fudge | SmartPoints: 6
Ingredients
  • 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
  • 1/2 cup coconut milk, (canned, not in a carton)
  • 1/4 cup coconut sugar, optional honey or maple syrup
  • Dash of sea salt
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
Directions
  1. Fudge is perfect for the slow cooker because it doesn't scorch or burn.
  2. Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir to combine. Next, cover and cook on low 2 hours without stirring. It's important that lid remain on during the 2 hours.
  3. After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to room temperature, or it reaches 110 degrees with a candy thermometer.
  4. Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.
  5. Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate 4 hours or until firm. This fudge is very rich and meant to be eaten on occasion as a treat.
  6. Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.


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