Happy short week, everyone!
This newsletter is going to be fairly short, to be consistent with the work week. I meant to get this out PRIOR to Thanksgiving, but I got so wrapped up in everything that I totally missed my personal deadline. I had a quiet dinner Thursday night, with just the immediate family. I made a delicious turkey with some truffle butter rubbed under the skin to get it nice and juicy, I did a Weight Watchers candied sweet potatoes recipe (which I have posted below for your enjoyment) a 2-POINTS® version of green bean casserole, that I make with broccoli instead, homemade cranberry sauce and a noodle kugel (ok…not exactly Thankgiving fare, but the kids asked, so I complied!) I enjoyed the abbreviated work week, and I also enjoyed catching up with some very good friends. RaeLynn, Stacey & Diane? You all ROCK! Thanks for some wonderful conversation.
Since it was just the four of us for Thanksgiving Dinner this year, I thought it would be a nice touch to go around the Thanksgiving table and ask what we were thankful for, prior to digging into the feast. The three-year-old said he was thankful for his Mommy & Daddy, the 10-year-old said she was thankful for the food (of course) and her parents. Steve and I are thankful for our health and for our wonderful friends and family.
The only Black Friday shopping I did today was at Half Price Books, because Steve had a few titles he had been looking for, and they had an extra 20% off the bill if you got there between 7:00 am and 10:00 am this morning. Nothing stressful, and I accomplished something!
I am looking forward to next week’s Weight Watchers meeting, as they are rolling out the new plan. Sooo excited. All leaders with whom I’ve spoken said that they have been on this iteration of Weight Watchers since September, and they are seeing awesome results. Can’t wait, and it couldn’t have come at a better time.
This week, the meeting focused on reflection and learning from experience. Here are some things to think about…
What has been your biggest downfall on Thanksgiving (or any other holiday celebration)?
What have you done on Thanksgiving (or any other holiday celebration) that you’ve been most proud of?
My biggest downfalls have been related to HOW MUCH I’d typically eat during the holidays. What I have been most proud of, however, is how I’ve incorporated smart menu planning in addition to portion control into my holiday celebration meals. I typically only go for seconds on the vegetable components of the meal, and save my extra 35 POINTS® as a buffer for these celebrations. I also remember that it’s a holiDAY, not a holiWEEK or a holiMONTH!
This week’s Weight Watchers Weekly has this to say on breaking free of bad habits:
Bad habits can be like those wheel clamps on cars; they completely stop you from moving forward. Once you can get rid of them, you’re on your way—to weight loss success and a healthier lifestyle. Some ways to put the negative behaviors in the past:
Be Patient: It can take several weeks to say goodbye to a bad habit; after all, you’ve had this habit for far longer that that.
Do a Swap: Figure out what might deliver the same feeling (if ice cream is comforting, how about a snuggle with your littlest or the family pet?)
Keep Going: If you stumble, acknowledge it and move on. The key to success is persistence.
Enjoy your long weekend, and I will be back with you this week!
“Life can only be understood backwards;
but it must be lived forwards.”
-Soren Kierkegaard, Danish Philosopher & Theologian (1813-1855)
RECIPES
Candied Sweet Potatoes
This is the recipe I was talking about in the newsletter. This is a fantastic recipe, and trust me…you will NOT miss the higher calorie version. Also, I did cheat a little bit by using canned yams, drained and rinsed. This step saved time from using fresh potatoes, but the end result was still fabulous!
Yield: 4 servings at a POINTS® Value of 3 per serving (serving size is approx. 1 cup)
Prep Time: 20 minutes
Cook Time: 60 minutes
Level of Difficulty: Easy
Ingredients:
2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
Instructions:
Preheat oven to 375ºF.
Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.
Notes:
The test kitchen renovated traditional Candied Sweet Potatoes by:
o Using reduced-calorie margarine instead of butter and cutting back on the amount.
o Relying on maple syrup and orange juice for added flavor.
