Are you ready?
~ Ready to renew your commitment to you health?
~ Ready to lose some weight?
~ Ready to slide gracefully into 2012?
Some of you may know this because of E-tools or information at your meeting. Weight Watchers has tweaked the program. It is still called PointsPlus, (for the most part, PointsPlus Values havent changed a list of foods that have changed are on the "Insider Trading" tab above), but there are some changes for the 2012 season that will make this program more flexible. Come learn all about it.
The December 4–10 issue of Weight Watchers Weekly (your meeting room weekly mini magazine) provides a wealth of information about the new features of PointsPlus 2012.
Here is a bit of a preview:
The adjustability of the daily PointsPlus Target (DPT)
The Weight-Loss Plot in the Weight Record
The new Simply Filling by day option
The new week activity PointsPlus goal
PowerStart! 3 sessions at the end will really give you the tools to succeed.
There's no doubt about it - this absolutely the latest and the greatest upgrade to the latest and greatest, state of the art, unbelievable weight management program!
As each of you most likely know... I really live this program... and I like my wine. Here's the scoop . . . . . 4 oz of wine was 4 is now 3 PointsPlus!
There are some other changes to Points Plus Values (PPV) from those published in the original PointsPlus Program Materials - go to the "Insider Trading" tab at the top of the blog page for a full list.
Some other things to look out for --
Weight Watchers has updated and upgraded the
PointsPlus Calculator to a newer and more robust model. For this month only it's being sold at
$5.95 (normal price is $14.95) so be sure to pick yours up while we have plenty available.
PRODUCT HIGHLIGHTS
• Calculates PointsPlus values easily and quickly
• Personalize by calculating your daily PointsPlus Target
• Track both your daily & weekly PointsPlus values
• New, bigger buttons!
New (Updated for 2012) Complete Food Companions and Dining Out Companions are available as well as an attractive new 3 Month Journal, beautiful new Deluxe Member Kits and a brand NEW beautifully photographed and glossy Cookbook called Power Foods Cookbook $14.95.
Some other NEW products are on the way - keep on the lookout!
New and easy to navigate updated Weight Watchers Website and updates to your e-Tools account.
Say Cheese
Article By: Leslie Fink, MS RD
What's the skinny on the difference between regular, low-fat and fat-free cheese? Here's the real deal.
Salty feta. Sharp Cheddar. Smooth and creamy goat cheese. As if the endless number of varieties weren't enough to choose from, in the 90's the fat content of cheese was tinkered with and boy, oh boy, did it further confuse the issue.
Cheese snobs were alarmed, but weight-loss hopefuls were thrilled. Now they, too, could relish in the rich, creamy taste and texture of this highly craved food without expanding their waistlines (by watching their portions, of course.) Coveted soul-soothing foods like macaroni and cheese, pizza and lasagna could all be enjoyed — guilt-free.
Looks Aren't Everything
But not all cheeses are created equal. Many of those blocks of cheese on your grocer's shelves look the same, but their taste and cooking properties can differ drastically. Some curdle when they melt and others taste plastic-y. Still others are such authentic knock-offs, you might never know they're imitations.
So what's a cheese lover to do? First, check out our cheese label chart for a refresher course in what it all means.
Regular cheese: Full fat.
Reduced-fat: At least 25% less fat than the regular fat cheese of the same variety.
Light: 1/3 fewer calories or 50% less fat per serving.
Low-fat: 3 grams of fat or less per serving.
Fat-free: Less than 0.5 grams of fat per serving.
The Real Deal
So how do you know which cheese to use when cooking? Jodie Shield, M Ed, RD, recipe developer and nutrition consultant to The Chicago Tribune, gives us the scoop. Which cheese you choose, she says, depends on what you're making.
Cheer for Fat-Free
"Fat-free cheeses don't always melt well, so put them in something forgiving," comments Shield. Try them on baked potatoes seasoned well with oregano and basil and complemented by a robust tomato sauce. Or sprinkle some shredded fat-free cheese into a taco. Just make sure to dress it up with a dash of cumin or cayenne.
Run for Reduced-Fat
Reduced-fat cheeses get a better rap. Shield recommends experimenting with them in casseroles, omelets, heated sandwiches and pasta dishes — try our Roasted Vegetable Lasagna for starters. And in some cases, she says, they're even more desirable than their full-fat relatives. The emulsifiers (stabilizers) in reduced-fat cheeses often results in a smoother sauce than those made with regular varieties. Now who wouldn't enjoy rigatoni in a lightened-up cheesy tomato sauce?
Find Occasion for Full-Fat
As for full-fat cheeses (a.k.a., The Real Thing), Shield suggests splurging on them when flavor really counts, like in an uncooked dish or when having cheese and crackers for a snack. "Save real cheese for a sandwich, but in a casserole when you won't miss it, go for a reduced-fat variety."
Some other tips for cooking with regular cheese: Use it shredded so you need to use less and choose varieties that pack the greatest flavor punch. Try a touch of gorgonzola, feta or extra sharp cheddar for a robust flavor. As Shield says, "A little bit goes a long way."
And, finally...
This is from a lifetime member, successfully at goal for 5 years:
"What you’re willing to give up will determine what you’re
going to lose!"
Log back onto the blog on Wednesday for another VERY easy December recipe... See you in your meeting this week :)
Make a double boiler ~ use a saucepan and a pyrex dish that is large enough to accommodate all the marshmallows and chocolate ~ place about an inch of water in the base of the pan and set on the stove. Melt the chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from the heat and stir in the marshmallows.
