Raspberry Peach Cobbler

This recipe is from the Weight Watchers Website.

Course:  Desserts

PointsPlus Value:  4

Servings:  8

We lightened up this cobbler by using reduced-fat sour cream and less butter.  It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.

Ingredients

6 med peaches, halved and pitted and thinly sliced

3 Tbsp powdered sugar

1 cup raspberries

3/4 cups all-purpose flour

3 1/2 Tbsp granulated sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt

3 Tbsp regular butter, cold

1/3 cup light sour cream

1 tsp vanilla extract

Instructions

Preheat oven to 350ºF.

Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.

In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.

Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.

Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.

Here are a couple of reviews from Online Members:

"Great recipe. I cut it in half and used a combination of nectarine, peach, raspberry and blueberry. The big compliment I received was from the cinnamon that I added to the recipe. I sprinkled it over the fruit before placing the topping on the tops. I also used individual ramikins like in the picture and ended up with 6 portions even by halving the recipe that is for 8. Use any fruit, don't be shy. Same for spices, cinnamon, cardamom, nutmeg, ginger... Endless possibilities here. Yum!"

"Very good, but next time I think I might put a little flour or something in with the peaches to thicken it up. It turned out pretty runny--not that it was horrible, but I'd prefer it to not be so runny. It definitely has good flavor though. Instead of putting the remaining granulated sugar on top, I put raw sugar and it gave it a nice crunch."

"Delicious! Used blueberries instead of raspberries, it's a keeper!"

Adhered, Baffled, Caught, Fixed, Frozen, Glued, Joined, Perplexed, Puzzled, Stumped, Stymied!

"Stuck" Synonyms ...  or in Weight Watchers parlance... "Plateau".  You there?


It seems as though as the Summer is rapidly turning into Fall, many people are feeling like this.

In the meetings I conducted last week, when I asked who was feeling stuck and spoke directly to that feeling I observed a couple of scenarios that I'd like to share with you so that you can take a look at yourself to see if you fall into these traps:  Several members agreed that their plateaus kinda showed up after a "break from the program" such as a vacation, long weekend, family event or even just a backyard barbecue blowout.  There definitely seems to be a correlation with relaxing efforts and being less (perhaps) willing to pull the reins back in!

Another clear message came from folks who have been on the program for a long time and is similar; it seems that over time, on program, we become more and more confident at our ability to follow the program so we begin to take shortcuts - and shortcuts, unfortunately don't necessarily help us - they actually help us come up short!

Finally, a reluctance to change can make a member get so far, but no further.  Weight will drop initially because small changes make a difference, but when it comes to releasing the "big" behaviors or making "real" lifestyle change, the members who are change resistant have a really hard time.

This whole topic is pretty interesting; the fixes involve being willing to embracing aspects of the program which, in the past we may have rejected - what do I mean by that? 

There are 5 or 6 behaviors which, if embraced may get the scale moving again:
1.  Yeah Yeah, I know you've heard it before - but that's because it's true!  TRACKING WORKS!  And, watch those portions - weigh and measure for a week and see if your portions have become distorted!
2.  Find NEW foods that will freshen up your efforts - avoid menu fatigue!
3.  Plan ahead - that means planning meals, or cooking ahead, or looking up PointsPlus Values BEFORE you eat the food, don't second guess it.  In some meetings we chatted about "Decision Fatigue" - an article in the NY Times describes this phenomenon.
4.  Get Busy - don't hang out in the kitchen or near the food / snack source.  Go do something... Don't let boredom doom your efforts. 
5.  Up the activity: Take the family (or the dog) for an afternoon walk.  Get to the gym. Park the car farther away, or get off the bus a stop or two away from your destination - oh, and by the way make sure you're not over estimating the value of the earned PPV and so over-eating!
6.  Do you pay attention to your consumption and tracking of your 49 extra weekly PPV?  Use them when you need them, but remember;  you can't borrow more from next week or your best friend, nor do they roll over to next week - track them so you know where you are with them at all times.


7.  BONUS SUGGESTION:           Attend meetings - no really! 
It is the ONE HUGE difference I embraced when I was journeying towards my 103 LBS lost.  I was willing to give up the ONE HOUR a week to give myself that gift.  I can categorically state that that one change I made was what kept me motivated and inspired.  After all the weekly fee is not just to buy you 2 seconds standing on the scale; but it includes coming into the meeting to get empowered and recharged.  


Think about this... do you recharge your cell phone when the battery is running low? Would you consider not plugging it in?  Do you think your batteries last longer than those in your cell phone?

If you are doing all of the above and the scale is still not moving - 3 more quick suggestions:
Check the side effects of your medications,
Check your daily PPV allowance to make sure you're eating the correct amount.
Look at your gym routine - are you lifting weights?  You MAY be building muscle that is holding the scale number back.

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NOW I want to introduce you to something that is coming up for September and October - I am so excited to be able to tell you that this initiative is back...

Lose For Good campaign is Weight Watchers 4th annual campaign to benefit Share Our Strength and Action Against Hunger. 
Locally Weight Watchers leaders and receptionists are also getting involved in collecting food donations for local food pantries.  This is something that I am passionate about - locally we have literally hundreds of neighbors who are food insecure.

My partner and I have supported a food bank for several years now and we see, first hand, how vital this lifeline is in the community.  

I am asking you to consider being a part of this initiative; if you are able to and wish to help - please consider donating the equivalent of your weight loss (either what you have already lost or your loss for the 2 months of the campaign) in non-perishable food: cans, cereal or oatmeal, peanut butter, brown rice or pasta and whatever else you would like to contribute.  If that's not possible - anything will be unbelievably appreciated. I will ensure it gets to a food bank on your behalf.  

Thank you so much.

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Reminder to Thursday Members:
As of this week, (09/01/11) we are combining the 2 Thursday evening meetings at Newton Weight Watchers Center to ONE meeting beginning at 6:00 PM.  The doors will open at 5:30 PM for weigh-in.  All are welcome at this meeting.

and finally:     “Brick walls are there for a reason.  The brick walls are not there to keep us out.  The brick walls are there to show how badly we want something, because the brick walls are there to stop the people who don't want something badly enough.  They are there to keep out the other people.”  Excerpt from "The Last Lecture".   Prof. Randy Pauch. 

See you at your meeting
Stay Safe and Dry today and remember, no matter what "Irene" is not an invitation to nosh!

My First Attempt at Eggplant Parm - Really!

I was truly fortunate enough to be given a fabulous bottle of homemade sauce and co-incidentally, at the same time, big round purple eggplant made it's way into my kitchen courtesy of the farm that supplies my weekly veggies.  What to do...?  

Well, this non-Italian cook decided to make Eggplant Parm! 

Let me be clear, I'm no expert at this, I have never made it before and have not ordered it off the menu too many times - in fact, it has to be said that I have always considered eggplant to be a mushy veg that is great in Ratatouille, but otherwise... well, let's just say I never gave it the credit that I know so many of you do.

Well, my first attempt was delicious, to my surprise!  Here's what I did.  I am sure much of the deliciousness was thanks to the fabulous sauce - I hope you enjoy it too:

     ~ Heat the oven to 425 Deg.
* 9 slices of eggplant about 1/2" thick 
     ~ Salted and left to stand in the colander for about 20 minutes, rinced and dried with paper towel. 
* 1/2 C Italian breadcrumbs
* 1 egg, whisked with salt and pepper
     ~ Coat the eggplant slices with seasoned egg and sparsely with breadcrumbs on both sides
     ~ Spray a cookie sheet with Pam or olive oil spray and bake the slices for 15-18 minutes.  Turn over and sprinkle
* 1 TBSP of grated Parmesan cheese on each slice. 
     ~ Replace in the oven and cook for a further 10 minutes.  Remove from the oven and then reduce the temp to 375 deg.

     ~ In the meantime; take
* a generous cupful of frozen green beans and
* 1 C frozen cooked bell pepper strips
     ~ Place them in the colander and run under warm water to thaw. 
     ~ Spray a shallow casserole dish with Pam or olive oil spray and begin with a layer of
* 3/4 C home-made or bottled pasta sauce, then
* the layer of beans and peppers (to bulk up the meal),
* sprinkle with salt and freshly ground black pepper, and 1 heaped TBSP of dried basil, then
* the layer of baked eggplant slices, then
* a good dollop of tomato sauce on each slice of eggplant (I used another 3/4 C),
* and finally sprinkle 4 oz 2% milk reduced-fat shredded mozzarella cheese, over the whole thing
     ~ Place the whole dish in the oven and cook until golden brown - about 20 minutes.

Makes 4 servings
PPV per serving 5

Is It A Meatless Day Today?

No, I am not trying to intrinsically change you - nor am I suggesting you eat "funky stuff"!  My goal, by discussing meatless eating this week, was to look at health and weight loss benefits and also to offer options  for widening your menu repertoire!

Why Meatless?

Besides the fact that eating veggies and plant based proteins can save money and is often gentler on the environment, meatless meals that are chock-full of fresh vegetables and plant-based protein are great for your health—and your weight loss. Studies have great shown benefits, here’s what:

For health:

• Reduce the risk of some cancers by as much as 40%.

• Reduce heart disease. Swapping meat and foods containing saturated fats with foods rich in polyunsaturated fat (vegetable oils, nuts, and seeds) reduces heart disease risk by as much as 19%.

• Stave off diabetes: Eating less red and processed meat lowers the risk

of type 2 diabetes.

• Improve nutrition: Eating more beans or peas means greater intake of fiber, protein, folate, zinc, iron, and magnesium—and reduce consumption of unhealthy fats.

For weight:

• People who eat little or no meat weigh significantly less and therefore have a lower BMI.

• Helps keep weight off.  Lost weight can be helped to remain off; a British study found that reducing meat intake can prevent long-term weight gain.

• Replacing meat with plant-based proteins and extra produce adds volume to keep you fuller longer and stretch your PointsPlus® value budget. So eating meatless boosts satisfaction!

So - how to be practical about building meat-free meals...
or put another way - how to produce a meat free meal that's not a pizza, pasta or salad!

1.  Pick your favorite vegetable and think about what kind of meal you'd like, give thought to the cooking method.  Do you love stir-fry's, casseroles, grilled food?  Once you think about that, you'll be able to envision the meal.

2.  Look at your resources for recipes - or create your own.  Resources from Weight Watchers - Recipe Books and the Weight Watchers Magazine, all of which are available at your meeting.  There is also a wonderful article on the Weight Watchers website called 30 Best Loved Vegetarian Recipes.

3.  Make sure you include some protein.  (I just Googled "Meatless Protein Sources" and had about 255,000 results returned!)

4.  If you like a carb, add your whole grains.  Couscous, brown rice, quinoa, barley and oh so many other choices.

5.  Include some healthy oil.  

6.  Don't forget the flavor so many options; from herbs, through sauces to spices and flavorful aromatics, such as garlic and fennel. Lemon to chili, tomato to pesto, cheesy to garlicy!

Here is one of my favorite recipes:

Peppers and Bean Slow Cooker "Dump" Chili
Serves 6
PointsPlus Value per Serving 5


Ingredients:
1 1/2 C frozen pepper strips

1 x 14.5 oz can black eyed peas
1 x 14.5 oz can red kidney beans
1 x 14.5 oz can white cannellini beans
1  x 14.5 oz can whole kernel sweet corn
1 x 14.5 oz can crushed tomatoes (I use whatever I have, but some folks use the pepper / onion flavor or Rotini brand)
3 TBSP chili seasoning mix (such as Old El Passo Brand)
1/4 tsp chili pepper flakes
1/4 C water


Instructions:

This is called "dump" chili because you literally dump all the ingredients into your slow cooker, give it a stir and set it on low for the whole day.  It takes at lease 6 or 7 hours depending upon the settings of your slow cooker.


You CAN cook this in a regular oven by placing all the ingredients into a casserole dish setting it in a low oven; 250-275 deg for 2 to 2.5 hours.

I usually serve it with low fat shredded cheese and baked "Tostitos".

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2 new products introduced into the meeting room this week:

Cook Book.  "A-Z of Fruits and Veggies"                 $9.95

This book literally goes through the alphabet and offers up information about each - For instance...
Brussels Sprouts:
          ~  In season from ...
          ~  Choosing and Storing ...
          ~  Cook Them Right ...
          ~  Good For You ...
PLUS 3 quick and easy recipes to make delicious Brussels Sprouts

In total 175 Delicious Recipes and a Bonus of 6 Fantastic Salad Recipes at the end.

New Smoothie Flavor "Creme Brulee"                     $7.50
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The Baked Snacks and 3 PPV Bars have been on sale through August.  Here is your reminder that this is the last week of the sale.

Items that are included are:

Popped BBQ Potato Crisps  /  2PPV per pouch / 5 pouches per box    

  $4.50   ON SALE FOR $3.50

Popped Cinnamon Swirl Crisps / 2 PPV per pouch / 5 pouches per box

  $4.50   ON SALE FOR $3.50

Cheddar Twists / 3 PPV per pouch / 6 pouches per box                        

  $4.50   ON SALE FOR $3.50

Dijon Pretzel Thins / 3 PPV per pouch / 6 pouches per box                    

  $4.50   ON SALE FOR $3.50

Ranch Multigrain Crisps / 3 PPV per pouch / 6 pouches per box        

  $4.50   ON SALE FOR $3.50

Roasted Almond Sensation / 3PPV per bar / 4 bars per box                  

  $4.95    ON SALE FOR $3.50

Peanut Butter and Chip Delight / 3PPV per bar / 4 bars per box          

  $4.95   ON SALE FOR $3.50
Sweet and Salty / 3PPV per bar / 4 bars per box                                  
  $4.95   ON SALE FOR $3.50
Cinnamon Crumb Supreme / 3PPV per bar / 4 bars per box                
  $4.95   ON SALE FOR $3.50

And Finally:

              DON’T  QUIT

Author Unknown

When you've eaten too much and you can't write it down
When you want to give up just because you gave in
And forget all about being healthy and thin
So what! You went over your points a bit
It's the next move that counts...so don't you quit!

It's a moment of truth, its an attitude change.
It's learning the skills to get back in your range.
It's telling yourself "You've done great up 'til now
You can take on this challenge and beat it somehow."
It's part of your journey toward reaching your goal.
You're still gonna make it, just stay in control.

To stumble and fall is not a disgrace
If you summon the will to get back in the race.
But, often the strugglers, when losing their grip
Just throw in the towel and continue to slip
And learn too late when the damage is done
That the race wasn't over and they still could've won.

Lifestyle change can be awkward and slow
But facing each challenge will help you to grow.
Success is failure turned inside out
The silver tint in the cloud of doubt.
When you're pushed to the brink, just refuse to submit.
If you bite it you write it...
BUT DON'T YOU QUIT!!

See you in your meeting this week - we are chatting about Plateaus!

Remember to pop back here for a visit on Wednesday
 for another fab recipe!

Bean Burrito

Since we are tackling the subject of "adding some vegetarian dishes to our repertoire" this week, I figured I'd post a recipe that is quick and easy and makes a fun and tasty supper;  Mexican Style Burrito is an item we typically only eat when going out, but this recipe makes it a breeze to make at home with supermarket staple items. 
This recipe is adapted from the Weight Watchers website.

Course: Main Meals
PointsPlus™ Value:    6
Servings:  4
Preparation Time:  10 min
Cooking Time:  13 min
Level of Difficulty:  Easy
Ingredients:
1 spray cooking spray
1 tsp olive oil
1 small onion, chopped
1 C frozen mixed vegetables, thawed
1 TBSP fresh cilantro, chopped (or 1 tsp dried cilantro)
1/2 cup fat-free canned refried beans
1/2 C cooked brown rice
4 large burito-size wheat flour tortillas
3/4 C shredded reduced-fat Mexican-style cheese, divided
1 1/4 C salsa, divided

Instructions:

Preheat the oven to 375 deg F.

Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.

Sauté onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; sauté until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.

Spread about 1/8 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables, 1/8 cup of brown rice and 1/8 cup of salsa.

Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like an envelope). Repeat with remaining ingredients.

Place the burritos on a cookie sheet, seam-side down; bake burritos in oven. It will take about 5 minutes to heat through and melt the cheese.

Top each burrito with 2 tablespoons of salsa and sprinkle the balance of the cheese over all 4 burritos, serve. Yields 1 burrito per serving.

Check back on Sunday for this week's post!
Enjoy the rest of your week.

The Nuts and Barley of Eating!

I don't want this post to turn into a nutrition lesson - that would be horribly boring -  besides which, there is a great deal of information about the subject on the Internet and specifically at the USDA My Plate Website.  However, we were talking about nutrition as it relates to the weight loss community this week and some fundamental questions came up.  I promised to answer them here:

The information that follows comes directly from the Weight Watchers Program Manual that is published for all staff members to be able to deliver a consistent deliverable.  It is written by top nutritionists and dietitians with the research coming from both published articles in the Medical and Scientific communities and from their own research.

Daily requirements for Fiber - There is a great deal more to this than just the question "how much fiber should I consume a day?"  Do yourself a favor, if you are interested in this subject, take some time to research for yourself - there is a lot to learn.  I've spoken about the "whole grain" logo at almost all the meetings this week - this is what you're looking for on the side of the package to identify a specific product as whole grain.

Recommended Fiber Intake

Health experts agree that most people in North America do not eat enough fiber. 

• To meet fiber recommendations in the U.S. and Canada, the current intake of fiber should be at least doubled. 

• The “Nutrition Facts” panel on food labels lists the grams of dietary fiber in one serving of the product. Good sources of fiber have at least 2.5 grams of fiber per serving.

It is better for members to get their fiber from foods rather than from supplements. 

• High-fiber foods contain essential vitamins and minerals not found in fiber pills or liquid fiber supplements.

• Also, high-fiber foods are filling and can better support members’ weight-loss efforts than taking fiber supplements.

Members should keep in mind that while some fiber is great, a lot more is not better . 

• An excessive amount of fiber can cause abdominal distress. 

• Some members, especially vegetarians, who are used to eating large quantities of fiber-rich foods, like fruits, vegetables, and grains, may be able to tolerate up to 60 grams of fiber per day. 

• Recommended intake of fiber is 25g per day for women, up to 38g for men

Although plant foods vary in both the amount and type of fiber they contain, most contribute at least small amounts of fiber. 

• Even plain white bread, for example, has some fiber. 

• To enjoy the health benefits that fiber contributes, choose a variety of fiber-rich foods, including whole grains, fresh vegetables, and whole fruits.

Daily requirements for Protein. 10 – 35% of daily calories ought to come from protein consumption.
• Protein is a compound that builds and repairs muscle tissues. It is also an important component of enzymes, some hormones, and antibodies that help fight infection.
• Protein is made up of over 20 different amino acids. The body can manufacture only about half of the amino acids it needs. The others, called essential amino acids, must come from the foods we eat since the body cannot make them on its own.
• Protein has been linked with increased satiety.

From this week's meeting - getting back to NUTRITION Basics, on a daily basis we should all be consuming:

Whole Grains

Lean Proteins

Low Fat or Fat-Free Dairy or Dairy Substitutes

Fruits and Vegetables

Healthy Oils

- In Weight Watchers "speak" follow the Good Health Guidelines"

__________________________

FAB NEWS FROM WEIGHT WATCHERS


CHAMP center weigh-in results go straight to online Trackers

 
We’re thrilled to bring you a convenience feature that you've been requesting. Effective immediately, all eTools users who attend a computerized center will see your weigh-in results appear automatically in your eTools Weight Tracker!

 
I'd like to just share with you that research shows that members who use their eTools combined with attending meetings lose 50% more weight. As your Weight Watchers leader, nothing gives me more gratification than seeing members being successful.  

If you are having trouble logging in to your eTools, e-mail loginhelp@weightwatchers.com for assistance.

__________________________

Watch this space... "Lose for Good" is Coming :)

Click on the link for a sneak preview  -- shhhhh!

And finally...

“Never mistake knowledge for wisdom. One helps you make a living; the other helps you make a life.”   Sandra Carey

Double-Chocolate Pudding

A super-rich, double-chocolate treat. A real 5 star dessert.  Although the recipe calls for it to be served cold, it is definitely just as delicious served warm without the cream.

adapted from a recipe on www.weightwatchers.com

Course: desserts

PointsPlus™ Value:   4 
Servings:  4
Preparation Time:  5 min
Cooking Time:  5 min
Level of Difficulty:  Easy

Ingredients:

1 oz bittersweet chocolate chips

2 cups low-fat chocolate milk - at room temperature (divided)

3 Tbsp cornstarch

8 Tbsp aerosol whipped cream (yes, the real stuff)!

2 Tbsp chocolate sprinkles

Instructions:
~ Make a double boiler by using an oven proof glass dish which fits into the top of of a pot and is suspended, add about an inch of water in the bottom and place the chocolate to the glass dish.   Melt chocolate until you can see no more chips when you stir the mixture.  In the meantime, heat about 1 1/2 cups of the chocolate milk, when it is warm, using a rubber spatula, transfer the the melted chocolate into the milk and stir until combined (with either a wooded spoon or the rubber spatula) about a minute or so.
~ Meanwhile, in a small bowl, mix remaining 1/2 cup milk with cornstarch until well-blended with no lumps; add to pan with chocolate-milk mixture. Increase heat slightly and bring to a boil, stirring constantly with a wooden spoon; remove from the heat the second it comes to a boil by pushing the pot off the heat and then reduce heat to low and replace the pot on the heat and cook on low until thickened, about 2 minutes or so, still stirring constantly; pour about 1/2 cup pudding into each of 4 small ramekins or stemmed glasses.
~ Cover individual portions with plastic wrap, pressing plastic down onto the surface of pudding (so skins don't form) and refrigerate until chilled.
~ When ready to serve, top with whipped cream and chocolate sprinkles. Yields about 1/2 cup pudding and 2 tablespoon whipped cream per serving.

I hope you enjoy them.

See you in your meeting and remember to check back on Sunday for the next blog post.
Nina

My Tummy Thinks My Throat has Been Cut!

Fill in the blanks:
Breakfast is at ______ AM,  
Lunch is at _______ PM,  
Dinner is at _______ PM.
What do you eat in-between?  Or do you?  What time of day is your "blah" time, you know... the one where you are staarrving?  Is it in the middle of the afternoon, just as you arrive home from work?   Or is it in the evening after the kids have settled down for the night, and you're relaxing for the first time in the day?   Has that time of day changed since you were on WW?  Have you tried to manage that time or do you just hold on tight until the next meal, or do you, more often that not, just give in to it?

Snacking Savvy!  Snacks bridge us from one meal to the next, they help manage hunger and they are a great tool to prevent binging and therefore aid weight loss and weight maintenance.

In the article on page 7 of the Weight Watchers Weekly this week, Leslie Fink, Registered Dietitian,  suggests that the snacks we choose ought to be healthy, and ought to combine 2 or more healthy nutrients to make them more powerful, and to pack a punch of satiety and flavor satisfaction.  Choose the 2 or more nutrients from; lean protein, whole grains, fruit and veggies and healthy oils - for instance, she suggests selecting hummus with baby carrots, which, if you think about it, that's more filling that just plain baby carrots.

I want you to think about your "blah" time, take a look at your current snack and see if you can do something to punch it up to the next level.  Go ahead and make the change and do it for one full week and then report back to your meeting as to whether you've noticed a change to your energy levels.

Snacking can definitely help with weight loss, but it can equally quickly lead to weight gain.  Follow these rules and you should be just fine:
~ Snacks can be treats, but treats can't be snacks!  (Think sweet, delicious fruit & yogurt vs. ice-cream)!
~ Individual snacks ought not to gobble up more than 10-15% of your daily PPV (3 or 4 PPV for members who have a budget of approximately 29 daily PPV).
~ Snacks should combine more than one healthy nutrient, i.e. 1 cup strawberries with 1/2 cup plain Greek yogurt or a hard boiled egg plus whole grain low fat crackers.
~ One should not snack on a trigger food, even if you promise yourself that you are ONLY going to eat ONE PORTION!


Oh and don't forget the closing reminder from this week's meeting ... "overweight kind of snacks-up on you"

If you picked up the Weekly at your meeting this week and are wondering how to make the Chopped Olive and Tomato Dip shown on the front cover - here is the how-to: 
Combine 1 cup roughly chopped tomatoes, 6 large pitted, chopped olives and 2 Tbsp finely chopped onion in a small bowl; season to taste with salt and pepper.  Scoop up with 8 baked tortilla chips. 3 PointsPlus value.

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There are some new sales to share with you this week:


All 3 PPV Bars:
    Cinnamon Crumb
    Roasted Almond Sensation
    Sweet and Salty
    Peanut Butter and Chocolate Chip
                                Usually $4.95   -- on SALE for $3.50
All 3 PPV Baked Snacks:
    Cheddar Twists
    Dijon Pretzel Thins
    Ranch Multigrain Crisps
                                Usually $4.50   -- on SALE for $3.50
2 PPV Popped Snacks:
    BBQ Pop Chips
    Cinnamon Pop Crisps
                                Usually $4.50   -- on SALE for $3.50


Deluxe Member Kits ..........$10 off
Essential Member Kits .........$5 off
Walking/Hydration Kits ........$5 off

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I said I would include this information in this week's blog - so, as promised!

How can I estimate PPVs for foods with alcohol?
Here is a rule of thumb for estimating PointsPlus values for products with alcohol (not sugar alcohol): enter the alcohol grams as fat in the calculator. And if there is fat in the food, add the alcohol to the fat and put in the fat box. Why does this work? Alcohol has a similar calorie content per gram as fat.

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If you've been wondering about converting the calories on your exercise device (pedometer, heart rate monitor, treadmill) to Activity PointsPlus values .....


I have posted some information on the "Insider Trading" tab above.




Don't forget to check back here on Wednesday for another easy and delicious recipe ---

I'll see you in your meeting this week
Nina

S - T - R - E - T - C - H - E - D Potato Salad

For this recipe - use either Yukon gold potatoes or even-sized new potatoes (try mixing red, purple and gold) or small, even-sized fingerlings.  Anything that adds to the visual appeal of food is a good thing; we eat with our eyes first.


Make the dressing first to allow the flavors to develop. 


Makes enough for 15 servings (so cut it down by half if that works for your situation).
Takes about 20 minutes or so to prepare once you have cooked the veggies.
PointsPlus Value 3 per serving.

Ingredients:
2 LBS potatoes, cut into 1" cubes (or into halves or 1/4 if baby potatoes are being used)
1 small head of cauliflower, broken down into florets
1 C frozen green peas, thawed
2 C cherry or grape tomatoes, cut in half
1 C celery, chopped heart and inner leaves
1/2 C Vidalia onions, chopped finely
1/2 C chopped parsley
1/4 C chopped chives
1/4 C basil leaves (rolled like a cigar and cut into strips)

Dressing:
3 TBSP of your best extra virgin olive oil
2 TBSP sugar
2 TBSP mayonnaise
2 TBSP Dijon mustard
1/4 C red or white wine vinegar
2 TBSP lemon juice
Salt to your taste
dash of Cayenne pepper or ground black pepper to your taste

Instructions:
~  To make the dressing - place all the ingredients into a bowl and whisk until you're satisfied that they're all combined, transfer to a jug and set aside.
~  Steam the potatoes till tender - the best way to do it is to cut them into the size you want (about 3/4" cubes or so) first then get them right into the steamer.  Once they're tender, about 6 or 7 minutes, pull out the steamer basket and immerse the whole thing in iced water.  Drain when cool and pat dry with kitchen paper.
~  Do the same with the cauliflower, but don't allow it to become softer in texture than the potatoes, the steaming will only take about 3 or 4 minutes.
~  Run the peas under hot water or immerse them into the steamer water for a minute or so to thaw them and then cool and dry them also.
~  In a large bowl, combine the potatoes, cauliflower, peas, tomatoes, celery, onions and chopped herbs and toss together carefully with a large (metal - don't use plastic or wooden) spoon.  (Okay - for the curious - the metal spoons edge is less likely to squish or break up the ingredients if you toss with a "folding" technique).
~  Once you are satisfied that all the ingredients are evenly distributed, pour over the dressing covering as much of the salad with the liquid as you can.  Cover with plastic wrap and refrigerate until you need it.

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Enjoy the rest of your week