Eating Triggers Part 1: Trigger Foods

Hello, Weight Watchers! Did last week's discussion help you pinpoint areas you might improve in monitoring yourself? It can be helpful to use several different ways of monitoring our progress to avoid frustration with the program.

TFL OF THE WEEK
Anchors are reminders of your resources. You have all the resources you need to achieve your Winning Outcomes. Sometimes you just need a reminder to get in touched with these resources.

You actually use Anchoring already - every time you touch an object, hear a song, or smell a scent that reminds you of another time and place, you're anchoring to that day. For weight-loss purposes, the trick is doing it intentionally.

OFFERS AND PROMOTIONS

• Pick up your free Situation Solved booklet at your meeting this week. It is filled with weight-loss advice for busy lives and over $12 in coupons.
• Free registration is back for Traditional meetings members!
• Lifetime members who pay weekly - ask about a special $11 deal, available until May 10!
• The Bring a Friend promotion is back for both Traditional and At-Work members! Pick up your invitation at your meeting and give it to a friend. (You do not have to attend the same Traditional meeting, but must for the At-Work program.) When your friend joins, you will BOTH receive a special bonus!

ARTICLES OF NOTE

• Eating Triggers
• Ethelyn's Extraordinary Journey
• Stopping Sneak Eating
  

Next week I’ll introduce a 3-meeting series on managing eating triggers from foods, feelings, and environments. We'll kick things off by sharing strategies to successfully manage “red light” foods that can trigger out-of-control eating. I think it’ll be an interesting and helpful discussion, so don’t miss out.

In the meantime practice your self-monitoring skills by paying attention to portions, checking your exercise progress, and keeping in touch with your body’s signals for hunger and satisfaction. Someone once said that whatever you pay attention to in life grows. Make your weight-loss success grow by Monitoring Yourself this week!

Cyndi

The groundwork of all happiness is health.
--Leigh Hunt

Rigatoni with Creamy Sausage Sauce
From WeightWatchers.com
POINTS® Value: 9
Servings: 4

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
1 Tbsp minced garlic
2 Tbsp all-purpose flour
1 1/2 cup fat-free skim milk
1 cup frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup roasted red peppers, water-packed, sliced
1/2 cup scallion(s), sliced
3 Tbsp grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions. Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.