FREE ETOOLS!
Did you know that you can get free eTools, pay half price for WW meeting room products, and get a free or reduced-price subscription to WW magazine by working only one meeting per week? Working for WW is a great way to make sure you stick with the program, get advance sneak peaks at program changes, and make some extra spending money. Plan to attend any upcoming Open Information Session if you would like a no-obligation look at how working for WW might work for you! Please call Mitzi at (800) 852-1917 ext. 2603 to reserve your space today!
- Greenfield - June 16, 6pm
- Morristown - June 17, 6pm
- Bluffton - June 30, 6:30pm
- North Manchester - July 1, 6:30pm
The following list provides estimated POINTS values. If the nutrition information is available, use it to calculate the actual POINTS value (it may be lower!). Plan ahead to enjoy a guilt-free summer!
Beef
3 oz. cooked 75-85% lean ground beef burger (5)
3 oz. cooked 90% lean ground beef burger (4)
3 oz. cooked 95% lean ground beef burger (3)
Steak, regular, cooked 4 oz. (10)
Steak, lean, trimmed and cooked round or loin 4 oz. (5)
Chicken
Breast, fried with skin & bone 4.5 oz. (11)
Breast, cooked, with skin & bone 4.5 oz. (5)
Breast, cooked, without skin & bone 3 oz. (3)
Drumstick, fried, with skin (5)
Drumstick, cooked with skin (2)
Drumstick, cooked without skin (1)
Ground, cooked lean 3 oz. patty (4)
Ground, cooked lean breast 3 oz. patty (2)
Chicken Salad, 1/2 cup (6)
Spareribs
Barbecued, four 4" long ribs (8)
Hot Dogs/Franks
Beef, pork, or turkey, fat-free (1)
Beef or pork, light (2)
Turkey, light (3)
Turkey, regular (3)
Beef or pork, regular (5)
Bratwurst, coooked 2 oz. (5)
Bratwurst, Boca (3)
Buns: Hot Dog & Hamburger
Regular (3)
Light (1)
Salads
Carrot and raisin, 1/2 c (7)
Coleslaw, 1/2 c (4)
Egg, 1/2 c (8)
Fruit, 1 c (2)
Macaroni, 1/2 c (6)
Pasta, 1/2 c (3)
Potato, 1/2 c (7)
Three bean salad, 1/2 c (4)
Tossed, no dressing (0)
Miscellaneous
Corn on the cob, 1 medium (1)
Baked beans, 1/2 c (5)
Baked beans, canned 1/2 c (2)
Shish kebob, 2 small skewers (8)
Potato chips, 14 (4)
Potato chips, baked 11 (2)
Alcohol
Wine, 4 oz (2)
Beer, regular 12 oz (3)
Beer, light 12 oz (2)
Liquor, 1 1/2 oz of brandy, gin, rum, scotch, tequila, vodka, or whiskey (2)
Margarita, 4 oz (5)
Pina Colada, 6 oz (7)
Daquiri, 6 oz (6)
Desserts
Cake, with icing, 1/12th of 9" layer cake or 3" square (12)
Angel food cake, 1/16th of a 10" tube (2)
Pound cake, 5"x3"x1" (8)
Brownie, one 2" square (5)
Cupcake, lowfat chocolate with frosting (2)
Pie, fruit, one-crust 1/8th (6)
For many members, summer has the tendency to trigger relaxation form their weight-loss efforts. To avoid this, members need to clarify what they want using Winning Outcomes. This week, we will explore the challenges of summer, and create specific steps, using Storyboarding, to be as successful (if not more so) than in the winter and spring.
Have a great week, everyone!
Cyndi
Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.
--John Lubbock
Pick up the new $10 “Sizzle It” Cookbook at our meeting this week. In it you’ll find 140 grill recipes including All American BBQ Chicken, Maple Brined Pork Chops with Basil-Stuffed Nectarines, Pizza Margherita, Perfect Burgers with all the Fixings, and S’Mores Brownies. Get your copy and enjoy delicious, POINTS-friendly foods at your summer cookouts!
Here are two “Sizzle It” recipes you can sample:
Mojito-Barbecued Chicken (page 65)
Serves 6 / 5 POINTS per Serving
2 Tablespoons grated lime zest (about 2 limes)
¼ cup lime juice
¼ cup orange juice
2 Tablespoons chopped fresh mint
1 Tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
½ teaspoon salt
1 (3 ½ pound) chicken, cut into 6 pieces, skin removed from all but wings
1 lime, cut into wedges
Fresh mint sprigs
1. To make the marinade, combine the lime zest and juice, orange juice, mint, honey, garlic, oil, cumin and salt in a small bowl. Transfer half of the lime mixture to a covered container and refrigerate. Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or up to overnight. Remove the chicken from the marinade; scrape off and discard the excess marinade.
2. Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire using the direct method (see page 13).
3. Place the chicken on the grill rack and grill, turning occasionally, until cooked through 20-30 minutes.
4. Pour the reserved lime mixture into a small saucepan and bring to a simmer.
5. Transfer the chicken to a platter and spoon warm lime sauce on top. Garnish with lime wedges and mint sprigs. Remove the skin from the wings before eating.
Mexican Grilled Corn (page 142)
Serves 4 / 3 POINTS per serving
4 ears of corn, husks and silk removed
3 tablespoons fat-free mayonnaise
½ teaspoon smoked paprika
¼ teaspoon salt
1 ounce aged (firm) goat cheese, grated
1 lime, cut into wedges
1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire using the direct method (see page 13).
2. Place the corn on the grill rack and grill, turning occasionally, until browned in spots and tender, 10-12 minutes.
3. Meanwhile, combine the mayonnaise, paprika, and salt in a cup.
4. With tongs, transfer the corn to a cutting board. Lightly spread the mayonnaise mixture all over the corn; sprinkle with the cheese, pressing lightly so it adheres. Spray the corn with nonstick spray and return it to the grill rack. Grill until the corn is heated through, about 1 minute on each side. Serve with the lime wedges.
