Hello, Weight Watchers! Did last week’s meeting help you to have the staying power to stick with the program for As Long As It Takes? Members sometimes get discouraged when they realize that it will take more than a few weeks to reach their weight-loss Winning Outcomes, but with patience and persistence, those mountains can be turned into molehills!
New Products!
The month of September will bring several exciting new products to Weight Watchers members. BBQ Pretzel Thins, Blueberry Crumb Cake All Day Breakfast Bars, Caramel Latte Smoothies, Strawberries and Cream Oatmeal, and a new cookbook, Best-Ever Desserts are coming your way! Sadly, we will be saying goodbye to Cinnamon Swirl All Day Breakfast Bars, Honey Mustard Pretzel Thins, and the From Pantry to Plate cookbook. However, I still have several of each of these items available fro stocking up. Reserve your product today by e-mailing me or filling out a product order form at your meeting.
FLEX PLAN DAILY POINTS TARGET: MIN and MAX
Did you know that your Daily Points Target should never fall below 18 or be higher than 44? Check out the teeny tiny print on page 19 of your "Eat Wisely" book to see these exceptions as well as notes for nursing moms and young people under the age of 17. Remember to retake the quiz as your weight goes down, as you get older, or if you change the way you spend your day.
ARTICLES OF NOTE
This week, we’ll be revisiting the
Have a great week, everyone!
Cyndi
It is better to know some of the questions than all of the answers.
~James Thurber
Grilled Peach and Arugula Salad
From Savoring Summer
Makes four three-POINT servings. Also Core!
4 ripe peaches, halved and pitted
1 medium red onion, sliced
4 slices Canadian bacon
1 T extra virgin olive oil
1 T balsamic vinegar
1 t honey
¼ t salt
¼ t freshly-ground pepper
5 oz baby arugula
Spray grill rack with nonstick spray. Preheat grill to medium or prepare a medium fire.
Place the peaches, cut side down, and the red onion on the grill rack. Grill, covered, until the peaches just soften and the onion is tender (3-4 minutes per side). Transfer to a plate. Grill the bacon until lightly browned (about 1 minute per side).
Slice the peaches into ½ inch thick wedges and cut the bacon into thin strips.
Whisk together the oil, vinegar, honey, salt, and pepper in a serving bowl. Add the arugula, peaches, onions, and bacon to the dressing. Gently toss to mix well. Serve immediately.
Single-Serve
From Savoring Summer
Makes four four-POINT servings. (each serving is three POINTS values if sugar substitute is used)
4 slices firm white bread, crusts removed
1 c blueberries
1/3 c sugar
2 T cranberry-raspberry juice or water
2 ½ c strawberries, hulled and sliced
½ pt raspberries
1/3 c vanilla FF yogurt
Mint sprigs for garnish (optional)
Line four 6 oz custard cups with plastic wrap, letting it extend over the sides. With a biscuit cutter (or large glass), cut out four 2 ½ inch rounds from the bread and set aside.
Combine the blueberries, sugar, and juice in a saucepan. Bring to a boil and cook for 1 min. Stir in 1 c of the strawberries, cook for 1 min. Stir in the remaining strawberries and raspberries. Let cool 15 min. Reserve 3 T of the berry juice.
Place bread round into each custard cup. Spoon in the berry mixture, pressing lightly. Cover with the bread trimmings, cutting to fit. Lightly press down, then brush bread with half of the reserved juice. Refrigerate remaining juice. Fold the plastic wrap over each pudding to enclose.
Place the puddings on a plate and cover with foil. Place a can of food on each pudding to weight it. Refrigerate at least 8 hours.
Remove cans and foil and fold back plastic. Invert each pudding onto a plate. Remove cups and plastic. Brush reserved juice over puddings and garnish with a spoonful of yogurt and a mint sprig.
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