The Ins and Outs of Eating In

Hello, Weight Watchers! What footprints did you leave this week? We need to discover the many different types of evidence – both external and internal – that prove that we’re making progress toward our Winning Outcomes. This can keep us from getting discouraged when the scale doesn’t deliver the news we seek. If you track all areas of your progress, you are more likely to discover signs of your success!

PARTY DIPS

Football parties, holidays, or family get-togethers are popping up on our calendars. How about some ideas for healthy dips and spreads? Check out recipes for Very Veggie Vegetable Dip, Roasted Eggplant Basil Spread, Seven Layer Mexican Dip and Mango Salsa at WeightWatchers.com.

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.

ARTICLES OF NOTE

· Cook Once, Eat All Week

· Crockpot Cooking

· Queen of Healthy Cooking

· Everyday Gourmet: Make-Ahead Meals

Wouldn’t you love to sit down to an enticing, healthy meal every evening, with minimal effort? This week, we’ll trade tips and recipes to make that dream a reality. Together, we’ll discover the Ins and Outs of Eating In.

Have a great week, everyone!

Cyndi

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

--Julia Child

Tex-Mex Rice and Bean Casserole

From WeightWatchers.com

POINTS® Value: 4 | Servings: 6

1 sprays cooking spray

1 cup canned yellow corn, drained, or frozen, thawed corn kernels

1 Tbsp canned green chili peppers, chopped, mild or hot

15 oz canned pinto beans, drained and rinsed

1 cup cooked brown rice, fresh or day old

3/4 cup shredded reduced-fat Mexican-style cheese

3/4 cup fat-free sour cream

1/4 tsp chili powder

1/4 tsp table salt

1/8 tsp black pepper

2 Tbsp scallion(s), chopped (dark green part only)

2 Tbsp shredded reduced-fat Mexican-style cheese

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.