Last week was a pretty good week…right up until early this morning, when Adam got up (multiple times) and announced that his ear was bothering him (again). This is second ear infection in almost as many weeks. I am right in the middle of month end activities, so Steve stepped up (as he so often does…) and took a sick day to care for him today. Love my hubbie. He’s the best.
In other news, I am an Auntie AGAIN. My sister gave birth to her little bundle of joy on Friday, November 26th. She had a little boy. William Paget Samuel Brill was born at 3:11 pm, weighing in at 5 lbs. 9 oz, and 19 inches long. Mommy, Daddy and baby are doing well. He’s absolutely adorable, and I have the privilege of saying that I am the proud Auntie of this little guy. I hear he is a very hungry boy, and loves to sleep curled up on top of you, like a frog. I can’t wait to meet him!!!!
This past Saturday, the girls and I walked our usual Parker Square route. It was great to see Michelle and Brenda again! Then on Saturday night, I enjoyed a nice Thanksgiving leftovers dinner with Adi and her husband. They came over and kept us company. I love the quiet weekends. This week is a week of month end close, so things are a bit hectic at work. My Irving office isn’t bad, but I still haven’t figured out a way to get home that doesn’t take forever. I guess the traffic here is just horrendous, and possibly worse than the commute from Denton to Richardson. UGH!
We pretty much are finished with the holiday shopping, and even survived the first couple of nights on Chanukah. The kids are having fun, and I think they caught on to where the gifts are stashed…lol…every time you turn your back, Adam is in our bedroom headed for the closet. How do they learn this stuff? OY!
I lost 1 ½ pounds over Thanksgiving, which was amazing! Go me!!! I really watched, and made sure that I was on target with my tracking. I think that when I track, I lose. Kathryn, my old leader, said that you should only track for those weeks where you want to lose weight. You know…there may actually be something to that!
Okay…perhaps THE most exciting thing that happened this week (for me anyway) has been the change to the Weight Watchers program. They are calling the new program PointsPlus™, and in my opinion, this is the BEST change they could have possibly made. The old POINTS® Program was good but the inherent flaw was that the plan was solely based on calories. 100 calories of chicken, for the most part was worth the same as 100 calories of candy bar. They gave you a bonus, if you will for more fiber, and a detriment for more fatty foods. The new program is more focused on the makeup of the calories of the food you eat. The new plan is based on the four macronutrients found in food: protein, fat, fiber, and carbohydrate, and how your body processes these nutrients. You will want to focus on those foods with higher fiber and protein counts. This will keep PointsPlus™ values lower, and keep you satisfied at the same time.
My favorite part of this new iteration of the program is the fact that fruits and veggies are now free (no more 2-point apples!!!). The only ones that have Point consequences are things like potatoes, corn and peas. Makes sense. In fact, the whole programs just plain makes sense. What I love about Weight Watchers is that they roll with the latest scientific research and they work that into the plan.
I am so excited about this that I can hardly stand it. The fruits and veggies will serve to help tide you over (and because these are Power Foods (like the old Filling Foods), they will keep you SATISFIED too). I love the fact that I don’t have to get dinged for my banana (formerly 1.5 – 2 points per) and my apples (mine were typically 2-point apples…). The attachment for this week goes over the new plan, and some of the tips and tricks. I think it’s a pretty interesting bit of information!
With PointsPlus™, you get a higher daily Points target, along with a higher weekly PointsPlus™ Allowance. This allows for the fact that the values are a slight bit higher with this program. They also upped the weekly PointsPlus™ Allowance so that no one feels deprived. I want to encourage you all to really try and embrace the new plan. I
I absolutely LOVED the closing quote from the meeting room wall. I want to share it with you:
“Change is the essence of life.
Be willing to surrender what you are for what you could become.”
-Author Unknown
RECIPES
Asian Shrimp and Snap Pea Stir-Fry
Better than Chinese takeout. It has lots of sweet-heat from a mixture of sugar snap peas, red onion, fresh ginger and garlic. Thinly sliced broccoli or asparagus spears are also tasty in this recipe.
Yield: 4 servings at a PointsPlus™ Value of 7 per serving (serving size is approx. 1 cup shrimp-veggie mixture and ½ cup rice)
Prep Time: 12 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy
Ingredients:
2 tsp canola oil
1 clove(s) garlic clove(s), minced (or more to taste) (medium)
2 tsp ginger root, fresh, grated
1 small red onion(s), thinly sliced
2 cup(s) sugar snap peas
1 pound(s) shrimp, frozen, large, thawed, drained, peeled and deveined
1 cup(s) canned chicken broth, divided
1 1/2 tsp cornstarch
2 Tbsp low-sodium soy sauce
1/4 tsp crushed red pepper flakes, or to taste
1/2 tsp unpacked brown sugar
2 cup(s) cooked brown rice
Instructions:
Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend. Add remaining 3/4 cup broth and soy sauce.
Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice.
Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.
Easy Fried Rice
Basic, easy and fast—a tasty way to use up leftover rice. Make it a main dish by stirring in cooked chicken or shrimp.
Yield: 6 servings at a PointsPlus™ Value of 4 per serving (serving size is approx. 3/4 cup)
Prep Time: 8 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy
Ingredients:
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste
Instructions:
Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs them from skillet and set aside.
Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
