Hello, Weight Watchers! Did last week’s discussing of Eating In encourage you to try some new tips, tricks, or recipes this week? Eating out is quick and convenient, but eating in can be if we practice our HOMEMADE strategies and plan ahead. Remember, this time of year is a great time to clean out your pantry and determine what ingredients would help you stick to the plan, what needs to be tossed, and what can be donated to those in need!
I also challenged several of my meetings last week to journal. Now is a great time for an assessment of your progress. Even if you have gone over your daily points if on Flex, journaling will help you evaluate your week and do some great damage control. If on Core, journaling helps you determine if you are really sticking to your 35 WPA.
SPICE WORLD
Spices bring flavor to your favorite dishes without upping the calories or POINTS® values. Here's a WeightWatchers.com list of herbs and spices and how to use them in your favorite foods.
WHAT A DEAL!
From Nov 4 – Dec 29, all Weight Watchers cookbooks (with the exception of Mix it Match it, coming soon) will be on sale for just $7! This great deal is a great way to expand your food repertoire and make eating in more fun! Don’t forget that you can e-mail advance product orders to me at this address. Cookbooks can make a great holiday gift for the Weight Watchers in your life!
PASSPORT TO SUCCESS
The Passport to Success promotion has ended. Completed Passports can be turned in to any WW staff member until Nov 24 to be entered into the national drawing for a dream vacation anywhere in the world! If you do not have a Passport, but have six stamps, simply affix them to an index card and include your name, address, and phone number. Good luck!
Are you interested in a fun way to help others achieve their weight-loss goals, discounts on meeting room products, and a great incentive to maintain your weight loss? If so, a career with WW may be for you! If you are at or approaching your weight goal, and interested in employment with WW, please consider attending an Open Information Session. You will get to meet Angi, the Territory Manager and learn about our Receptionist and Leader positions in an informal group format. Upcoming sessions:
- Nov 12, 1500 S Center St,
- Nov 13,
- Nov 15, 1200 N
- Nov 19,
ARTICLES OF NOTE
This week, we’ll discuss how members on both food plans can enjoy special holiday foods, especially next week’s Thanksgiving meal. We’ll use the IPF strategy, which can help us manage our special occasion eating and lose weight. This strategy can be used for any special occasion or holiday to come. This week, count your blessings and Be Thankful for IPF!
Have a great week, everyone!
Cyndi
Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude.
--E.P. Powell
Pumpkin Pie
From weightwtachers.com
Was POINTS® Value: 8
Now POINTS® Value: 3
Servings: 8
- 4 sprays cooking spray
- 4 sheet phyllo dough
- 1/2 cup dark brown sugar (2 POINTS per serving if substituted with Splenda brown sugar)
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cornstarch
- 1/8 tsp table salt
- 1 1/2 cup canned pumpkin, puree
- 1 1/2 cup fat-free evaporated milk
- 1/2 cup fat-free egg substitute
- 1 tsp vanilla extract
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.
Cranberry-Sage Cous Cous Stuffing
POINTS® Value: 3 also Core!
Servings: 8
- 4 cups cranberries, fresh
- 10 oz uncooked whole wheat couscous
- 2 cup fat-free chicken broth, or vegetable broth
- 2 tsp olive oil
- 1 medium onion(s), sweet, chopped
- 3 medium stalk celery, diced
- 1/8 oz fresh sage, minced (use 6 whole leaves)
- 1 sprays cooking spray
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.
Meanwhile, prepare couscous according to package directions using broth instead of water.
In a large skillet, heat oil over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove skillet from heat; add couscous and cranberries to skillet and stir until well mixed. Season to taste with salt and pepper if desired.
Preheat oven to 350ºF. Coat a 1-quart casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes. Yields about 1 heaping cup per serving.
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