Managing Stress around the Holidays...

Hello all, and most importantly—HAPPY FRIDAY!!!

My week went fairly well.  I am definitely making progress here in Irving.  Picked up two more readers for the newsletter and found two wonderful people to attend my new meeting with on Wednesday noon!  I also went down to the new gym and signed up.  Even got in a workout on the elliptical (even though it’s not NEARLY as nice as the other facility…).  To keep up my motivation, I also signed up to take part in the “Maintain Campaign.”  This is a challenge to NOT gain weight over the holiday season.  The challenge runs from November 22^nd through January 7^th.  These typically motivate me, and I can definitely see myself doing well here.  You are SUPPOSED to have a partner to do this with, but since I don’t know many people here yet, I am going solo on this one.  Each team starts with 200 points, and the object is to get to zero by performing mini-challenges.  You actually work BACKWARD in this challenge, getting points deducted for each activity successfully completed.

I made some decisions about what I am going to do about my training at the old office.  I am going to work out with Coach Dwayne until the end of this month, and start full time in the gym here at Hidden Ridge.  At least I have that available to me here.  Dwayne will support me and help change up my workouts if I need it, and the coach here will answer questions, and provide feedback on my form if I need it was well.  I think everything will work out. It just takes time.

The high point to my day was having lunch with my husband.  For the first time since the year 2000, we are working close enough to eat together every once in awhile.  We went to Jersey Mike’s and shared a turkey sub.  That was just what I needed today.

Speaking of change, I think that the change of meeting venue for me couldn’t have come at a better time.  We were told that the Arapaho Village Center is closing so all my Richardson peeps will have to find another meeting. I know of several noon meetings in the Richardson area.  Prairie Creek Shopping Center (Independence and 15^th) has a few noon meetings, and the Northstar Marketplace (Garland Ave. and Beltline) also had noon meetings.  The important thing is that you shouldn’t quit.

I was also told that Weight Watchers is changing the program effective 11/28.  That alone is enough to keep me going.  Each change they make only makes following the program easier.  So looking forward to this!  Especially with the holidays fast approaching.  What a breath of fresh air!  For me, this may be just what the doctor ordered!!!

I am planning my weekend walk with my buddies, and to my knowledge, there will be no sick kids this weekend.  Last weekend, Adam woke up in the middle of the night with a double ear infection and the week before, we were greeted by a 10 year old with an upset tummy. WHY does this stuff have to happen in the middle of the night? Is there something written somewhere that mandates this??? Oh well…I guess that’s the occupational hazard of being a mommy or daddy!

This week’s meeting focused on managing stress around the holidays, to stay in control on Thanksgiving and beyond.

Below are some stressors that we identified in the meeting:

• Family/emotions
• Traveling
• Houseguests
• Cleaning/preparation
• Shopping
• Cooking

Some strategies to help beat stress:

• Set a goal with Winning Outcomes
• Prepare for unsupportive comments by using Mental Rehearsing
• Manage your feelings to learn new coping skills
• Reduce stress with exercise
• See change as a potential opportunity

This year, I am planning a virtually stress-free holiday in our house.  It’s just going to be the immediate family.  No out of state guests. Just us.  I have my turkey ordered (a nice brined free-range turkey from Central Market) and I have an idea of what sides to make.  I am looking forward to a nice quiet holiday.  Last year, we actually started a new holiday tradition – going for a walk while the turkey cooks.  We actually had the power go out, so we used that as an opportunity to get some activity in.

The Weight Watchers Weekly offered some strategies to deal with crowd management.  At Thanksgiving, it’s not only the food you have to think about.  Family and friends may offer unwanted advice, ask awkward questions, worry aloud—and that’s even without being on a weight loss program!  So, it’s best to be prepared for these well-meaning folks:

1. Loving Cooks:  If you don’t want to hurt someone’s feelings, ask for a helping to take home and enjoy later.

2. Food Pushers:  To forestall offers of seconds, eat slowly so you finish last, or leave food on your plate, or say you’re leaving room for dessert.

3. Nosy Nellies:  When someone asks, “Are you supposed to be eating that?” simply smile and say, “Yup! No food is off-limits.”

Again, please ENJOY your holiday!!!  Today’s closing quote comes from the meeting room wall:

“Life is change.

Growth is optional.

Choose wisely.”

-Karen Kaiser Clark, Motivational Speaker

RECIPES

Chocolate Caramel Popcorn Lollipop

Okay…so the stock footage isn’t perfect, but it does illustrate what the finished product is supposed to look like!

Yield: 6 servings at a POINTS® Value of 1 per serving (serving size is approx. 1 cup popped)

Hands-on Prep: 10 minutes

Cook Time: 12 – 15 minutes

Level of Difficulty: Easy

Ingredients:

1 bag 100 calorie 94% fat free butter flavor microwave popcorn (like Orville Redenbacher mini-bags), popped

5 Weight Watchers® Caramel Medallions

1 tsp fat free or low fat milk

5 marshmallows

Nonstick cooking spray

6 popsicle sticks

Instructions:

1.         Preheat oven to 450 degrees.

2.         Pop popcorn according to package directions.  Open bag carefully and pour into large bowl; discard unpopped kernels.

3.         Remove Caramel Medallions from packaging and place in a small microwavable bowl. Microwave for 15 to 20 seconds or until candies are softened; they will not appear melted so you will need to stir.  Medallions burn easily so do not overcook.

4.         Once melted, stir in milk and continue to mix until completely combined and smooth.  Pour over popcorn and mix will with hands.  (Note: don’t worry if mixture does not pour easily or is not evenly dispersed.)

5.         Spoon mixture into an 8-inch pan and pat down so it is even. Place marshmallows on top of the popcorn mixture.  Bake in oven for 5 minutes or until marshmallows are softened.

6.         Using a large spoon, put the popcorn-marshmallow mixture back into bowl and mix together well, making sure you do not burn your hands.  Let mixture cool slightly, about a minute, so you can still form into balls.

7.         Spray hands with nonstick cooking spray and form the mixture into 6 balls.  Spray the 8-inch pan with nonstick spray, place the balls back into the pan and bake for another 5 minutes.

8.         Remove from oven, place popsicle sticks in the balls, if using, and press popcorn around stick to stay in place.  Let balls cool and serve.

Sage and Orange-Scented Butternut Squash

Butternut squash is one of my favorite veggies.  Here is a great recipe that would be GREAT on any holiday table!  Fresh sage and orange zest are deliciously prepared with butternut squash.  Buy the squash precut to save time.

Yield: 6 servings at a POINTS® Value of 2 per serving (serving size is approx. ¾ heaping cup)

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

2 spray(s) cooking spray  

9 cup(s) butternut squash, cut into large cubes*  

1 Tbsp olive oil  

2 tsp kosher salt  

3/4 tsp fresh sage, minced  

3/4 tsp orange zest, finely grated 

Instructions:

• Preheat oven to 425°F. Coat two large baking sheets with cooking spray or line with parchment paper.
• In a large bowl, thoroughly toss squash with oil and salt; spread onto prepared baking sheets, leaving room between squash cubes.
• Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30 to 40 minutes.
• Transfer squash to a serving bowl; toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.

Notes:

*A medium sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes so you’ll need 5 pounds whole squash for this recipe.

 Peel a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half.

 Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. 

If you have one, a microplane grater makes quick work of finely grating citrus zest.

Pasta with Butternut Squash and Sage

The slightly tart buttermilk in this creamy pasta sauce goes beautifully with the sweet butternut squash. Fresh sage just seals the deal.

Yield: 4 servings at a POINTS® Value of 7 per serving (serving size is approx. 1 ½ cup pasta mixture + 1 teaspoon of remaining parmesan cheese)

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

1 spray(s) cooking spray  

20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks*  

8 oz uncooked bow ties  

1/8 tsp table salt, for cooking pasta  

1 cup(s) buttermilk  

1/2 tsp table salt  

1/2 tsp black pepper, freshly ground, or to taste  

5 1/3 Tbsp grated Parmesan cheese, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)  

3 Tbsp fresh sage, minced   

Instructions:

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
• Place squash on prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes.**
• Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot.
• Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
• Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately

Notes:

      *The test kitchen  used a 20 ounce bag of fresh, peeled squash to help streamline the recipe’s preparation but you can peel and cube a 1 1/2 pound squash yourself if you prefer.

      **You can microwave the squash instead of roasting it: Put squash in a shallow microwave-safe baking dish or container with 1/4 cup of water. Cover and microwave until tender, about 10 minutes; drain.

      If you don’t like sage, this recipe is also delicious with fresh basil or chives.

      This dish does not reheat well. It is  recommended that  you make it just before you’re ready to serve it.