I won I won I won I won....

Happy Hump Day all!

This week, I picked up another two readers for this little newsletter.  Pretty soon, I am not going to be able to call it little anymore.  Seems to have taken on a life of its own! LOL…

This really has been a fantastic week all the way around.  Brenda and I did the “Bold in the Cold” 5K, and it did live up to its name. It was something like 37°F the morning of the race, and my wimpy “glubs”, as Adam likes to call them, did little to dispel the cold of the morning.  We did some light jogging and walking for the 5K and managed to take 6 minutes off of our Jingle Bell Run time.  My new running suit and Under Armour worked out well, and kept me quite warm.  Still learning about running fashion…lol…people—bear with me.  ANYHOOOO…we met a woman named Stacy on this race, and she had her pug doing the race with her.  His name was Jager (think: Jagermeister)…he was adorable, and can sprint quite well; definitely better than I can.  She lives in Flower Mound and will be joining us on Saturday mornings.  Love that the group is growing! 

I did muster enough energy to sprint across the finish line, but was sort of bummed because there was no chip time for this race.  Just the gun time was recorded…what this means is that if you weren’t at the very front of the pack when the start gun went off, you automatically lost time. They only had the electronic timer mat at the end of the race. Although the chip time said we did it in 53 minutes, we actually came in at 51.  This was a nice improvement over December’s race. 

Coach Dwayne sent me a copy of “Couch to 5K” and this is the plan I will be using to train for my April 30 Thrill of the Grill Run.  Even though I have been doing 5K races for the last couple of years, I have committed to myself that this is the race that I am going to actually RUN.  If any of you local D/FW peeps out there would like to join us, registration is officially open and you can go to:  http://www.thrillofthegrill5k.com/ and follow the link to register online.  It’s a nice course, and they have an amazing breakfast afterward.

In other news, my team for the “Maintain Campaign” tied for first place! I won one of those folding umbrella-type chairs that have its own case.  Pretty happy with my loot.  I found out this morning before my Bollywood Dance class.  Still loving the Bollywood Dance class.  It’s slow enough where I can follow, but you still manage to work up a sweat. You also use many of the large muscle groups, so I am sure I’ll be feeling it tomorrow.   I just was hoping that it would be held on a more permanent basis.  Think it’s just through the end of the month

I have an update on my New Year’s Resolution list.  I promised myself that I was going to do at least one 5K or 10K each month of 2011.  Here is what we have lined up or completed so far (thanks to Brenda for helping keep me straight on these)…Anyone who is around during these times is more than welcome to join us. I am still entertaining the idea of doing the Chupacabra 10K again…any takers there? Still no date/time for that one yet.

DATE:	RACE:	TIME:
January 8, 2011	LGRAW – Bold in the Cold	51 minutes
February 20, 2011	FWRC – Demery 500 5K
March 5, 2011	Boopa’s Family Fun Run 10K
March 20, 2011	FWRC – March Madness 5K
April 17, 2011	Hound Hustle 5K – Forth Worth Stockyards
April 30, 2011	Central Market Thrill of the Grill – Plano (my one to RUN!!!)
May 1, 2011	Heels and Hills 10K – Williams Square, Irving
May 30, 2011	FWRC – Memorial 3 mile
June 26, 2011	FWRC – Three Amigos 4 mile
July 17, 2011	FWRC – High Noon 1.2 mile – picnic after that one!
August 14, 2011	FWRC – Watermelon 5K
September 2011 (Date TBA)	Heroes for Children – Plano
September 25, 2011	Heels and Hills 10K – Williams Square, Irving
October 16, 2011	FWRC – Mercury 10K
November 20, 2011	FWRC – Mote in Motion ½ marathon…wait…BRENDA…what are you doing to me…or after all of these races will we even BE ready???
December 11, 2011	Tropical 10 Mile or Hawaiian 5K
December 2011 (TBA)	Jingle Bell Run…

So, needless to say, I am going to be busy this year.  Whodathunk that I may have to schedule vacations AROUND my races? That’s a new one for me!!!

I also found out that (and this is probably the BEST news of the week) that Verizon is taking over the gym here in Irving.  This completes the whole “maybe-the-move-wasn’t-a-bad-thing” that I was trying to convince myself of.  First the Richardson Weight Watchers center closed.  First sign that I needed to move.  Then I get my training back. Second sign!  The only thing that would make it even BETTER is for them to send Coach Dwayne over this way.  Don’t think that’s going to happen, but I do trust his judgment to know that whoever comes over here is going to be fantastic!

Finally, in the good news department, I wanted to give a shoutout to my little brother, Kevin.  He proposed to his girlfriend on Wednesday, and she accepted.  What a way to close out the newsletter!

This week’s meeting focused on ways to get the Power Foods into your daily routine.  There is an article on http://www.weightwatchers.com that talks to this, and offers up some good ways to help you achieve that.  It is an important part of the new plan, so I highly recommend that you do what you can to work with these foods.  In addition to all fresh fruits and MOST vegetables having zero PointsPlus values, fruits and veggies offer the following benefits:

• They make you feel fuller.
• They're rich sources of disease-fighting antioxidants.
• They reduce the risk of heart disease.
• They provide folic acid, vitamins and minerals.
• They increase energy, fight infection, improve regularity, keep skin healthy, promote normal blood clotting and build bones!

Please give it a shot!

For the closing quote du jour, I found this one online today. I loved it and wanted to share it with you!

"I've learned that you shouldn't go through life with a catcher's mitt on both hands;

you need to be able to throw something back.”

-Maya Angelou

 

RECIPES

Chicken with Balsamic Vinegar, Sweet Onions and Thyme

The sweet onions deliciously balance the acidity of the vinegar sauce. Sautéed or steamed spinach would be great on the side!

PointsPlus™ Value:    5

Servings:  4

Preparation Time:  10 min

Cooking Time:  20 min

Level of Difficulty:  Easy

Ingredients:

3 Tbsp all-purpose flour  

3/4 tsp table salt, divided  

1/2 tsp black pepper, freshly ground, divided  

 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces  

2 tsp olive oil  

1 small vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)  

1 cup(s) reduced-sodium chicken broth  

2 Tbsp balsamic vinegar  

1 Tbsp thyme, fresh, chopped, or less to taste  

2 tsp butter   

Instructions:
    * On a plate, combine flour, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.
    * Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.
    * Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1⁄4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.
    * Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.

Notes:  Don’t have fresh thyme in the house? Use ½ teaspoon of dried thyme instead!

Elissa’s Awesome Turkey Chili

I may have posted this in a prior issuance, but I thought it deserved to be placed into the spotlight this afternoon!

This is a perfect chili for North Texas’ weather situation lately.  This was based on a recipe I found on http://www.epicurious.com/ a couple of years back.  As per usual, I lightened up the recipe and made it my own.  This chili is great over whole-wheat elbows, making a nice hearty dish for the cold weather!  This chili can be prepared up to three days ahead. Refrigerate until cold, then cover. Reheat over low heat before serving.  Enjoy.

PointPlus® Value: 6 per 1 cup serving. If you use less turkey or less beans, adjust PointsPlus Values® accordingly!

Servings: Makes an 8 quart pot of chili…approximately 12-16 cups of chili

Preparation Time: 15 min

Cooking Time: 90 min

Level of Difficulty: Easy

Ingredients:

1 Tbsp olive oil 

1 1/2 cup(s) onion(s), chopped 

8 clove(s) garlic clove(s), chopped 

5 Tbsp chili powder 

1 Tbsp ground cumin 

1 tsp ground basil 

1/2 tsp ground oregano 

1/2 tsp dried thyme 

28 oz canned crushed tomatoes 

14 1/2 oz fat-free chicken broth 

1 can(s) or bottle(s) light beer 

6 oz canned tomato paste 

3 (15-0z) cans kidney beans, Use mixed --- light, dark, white or black!

1 can (s) Bush's Chili Starter - Mild  (or a can of seasoned chili beans)

2 pounds lean ground beef (at least 90/10) or 2 pounds lean ground turkey (93/7)

Instructions:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add ground turkey and saute until brown, breaking up meat with back of spoon, about 5 minutes

Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hr. 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt & pepper.

Gettin' Bold in the Cold!!!

Happy Friday all!

I am finally able to say that this week is behind me.  If any of you have ever seen the movie “Groundhog Day’ with Bill Murray, you will know what my life was like this week.  We had month end/year end close this week, and from Monday through Thursday, it was like one big, huge, never-ending day.  I am emotionally drained! But, on the bright side, all reports and schedules have been delivered to the appropriate people, and in a timely manner.

I maintained this week, which, in and of itself, is fantastic.  Also, our team is in the lead for the ‘Maintain Campaign’ that our fitness center launched in November.  Our team is one of the few who actually lost over Thanksgiving and Christmas.  I kept up with my physical activity, and we may have a shot at winning this thing.  Have no idea what the prizes are, but still…bragging rights are awesome!  I also started taking some of the classes offered down there.  The one that I really am LOVING is the Bollywood/Bhangra dance class that Alex is leading.  Very easy to follow and you work up a great sweat while doing it.  For those who are coordination-challenged, this is a great one.  Even I can keep up!  Liked it so much when I tried it the first time that I actually rearranged my Weight Watchers meetings to accommodate this class.  Switching to a Friday noon meeting for the next three weeks so I can get these classes in. Compromise. That’s what it’s all about!

Still living by my new mantra, and am loving it.  This Saturday, I will be up before the crack of dawn to participate in the Bold in the Cold 5K race in Grapevine.  A running group puts this one on in early January.  I think we are supposed to be at a nice balmy 37° F when we start walking in the morning.  Good thing I was able to get my running suit and Under Armour! Think I will manage to be nice and toasty.

I hope that all of you have had a great start to the New Year and if you need anything from me at all…program advice, a swift kick in the tushie or just an ear to listen, please call, email or come over!!! We are all in this journey together, and our goal? To get to OUR goal.  I actually had one of my readers (and also a GREAT FRIEND) reach out to me this week to ask if I’d be her accountability partner.  I am more than happy to do this for her and any one of you!  Please have a fantastic weekend, and I will update you next week on how the race went!  

Found this quote on a friend’s Facebook page. Loved it, and had to steal it for this issuance!!!

"Artificial intelligence is no match for natural stupidity!”

-author unknown

RECIPES

Wild Rice, Barley and Asparagus Pilaf

Soooo glad I found this recipe.  It's a great and healthy alternative to plain old rice pilaf, and I love the nuttiness of the barley in this one.  I had all the ingredients in the house.  My pantry is pretty well stocked, and dishes like these come easy for me because of it.  Our grocery store here carries boxes of wild rice, and you can buy pearled barley really inexpensively in bulk.

Hardly traditional, this hearty side dish could be a meal on its own, alongside a cup of soup or a light green salad.

PointsPlus™ Value:    3

Servings:  12

Preparation Time:  12 min

Cooking Time:  55 min

Level of Difficulty:  Easy

Ingredients:

5 cup(s) vegetable broth  

3/4 cup(s) uncooked wild rice  

1 cup(s) uncooked barley, pearl-variety (do not use quick-cooking)  

1 medium shallot(s), chopped  

1 tsp table salt  

1/2 tsp dried thyme  

1/2 tsp dried sage  

1/2 tsp black pepper, freshly ground  

10 oz asparagus, pencil-thin spears, cut into 2-inch segments

Instructions:
    * Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes.
    * Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and continue simmering over low heat for 25 minutes.
Notes
Use pure wild rice, not a blend of wild and brown rice.
Some things I did this time around:
1. I had no shallots, so I used red onion in this dish
2. I used beef broth in place of veggie broth
3. I let this simmer a tad longer than indicated, so that the liquid got absorbed.
4. Leftovers would be great in a chicken roulade.  Use a tablespoon or two and roll up in a chicken breast pounded out to 1/4 inch thick. Fasten with toothpicks and bake at 350 for about 20 minutes, until juices run clear.

Prosciutto Spirals with Balsamic Glaze

As most of you probably know, I am a bit of a Pampered Chef junkie, and I have almost all of their products and all of their cookbooks.  Out of one of the last ones I purchased, an appetizer cookbook, I found this gem.  I am having a great friend over tonight, and wanted to do a nice and simple appetizer, but one that would pack a big flavor punch.  Here is what I ended up deciding upon!

The photo below is what the appetizer looked like right before I rolled it up.  Very colorful!!!

Ingredients:

3/4 cup balsamic vinegar

4 oz cream cheese, softened (I used Neufchatel cheese instead)

1 (14.5-oz) can artichoke hearts in water, drained and coarsely chopped

2 tbsp finely chopped red onion

2 tbsp finely chopped fresh basil leaves

16 slices prosciutto (about 8 oz or so) (I would ask the deli clerk to cut it on about a 1 1/2 on the slicer)

2 cups loosely packed arugula (I used baby arugula)

Prep time: 40 minutes

Total time: 1 hour

Instructions:

1. Prepare glaze and filling

Simmer vinegar in a 1 1/2 quart saucepan over medium-high heat for 7-9 minutes or until reduced by half, stirring occasionally.  Remove from heat and pour into a small bowl and set aside.  In a medium bowl, whisk cream cheese until smooth.  Add artichokes, onion and basil to the bowl; mix well (this filling is also makes a great dip for crudités!)

2. Assemble and refrigerate rolls

Lay sheet of plastic wrap over a plastic cutting board.  Arrange four slices of prosciutto vertically over plastic wrap, overlapping slightly to form a 9-inch square.  Spread 1/3 cup of the artichoke filling over prosciutto.  Top with 1/2 cup of the arugula.  Starting at side closest to you , tightly roll up prosciutto jelly roll style.  Wrap in plastic wrap; refrigerate until ready to serve.  Repeat three times for a total of 4 rolls.

 3. Slice and serve.

Remove each roll from plastic wrap and slice into 12 spirals for a total of 48 spirals. Place on serving platter and drizzle with glaze. A serrated knife works wonders on these.  Also, chill very well before slicing!

 Yield: 24 servings

Nutritional information: (per 2 appetizers) Calories: 50, Total fat: 3g, Saturated fat: 1.5g, Cholesterol: 15mg; Carb: 3g; Protein: 4g; Sodium: 270 mg; Fiber: 0g

It's a new dawn...it's a new day...it's a new life...and I'm feeling good...

Happy Friday, and Happy Early New Year to all of you.

I am happy to report that I lost 2.2 pounds over the Christmas break.  I think this is actually restoring my momentum (no pun intended) with regard to the new program.  In fact, the subject of this meeting had to do with getting back that ‘honeymoon’ feeling about the new PointsPlus™ program.  In 2011, give some thought to:

• What are you looking forward to in 2011
• What do you wish to leave behind from 2010

For me, I am looking forward to the next chapter of my journey in 2011 and I am leaving behind the toxicity from 2010.  I ended relationships that were not healthy, and I am focusing on doing what I can to move along on my journey toward my goal and toward Lifetime.

One way to do this is by utilizing the Winning Outcome Tool for Living.  When you think of what goal you’d like to achieve, be sure it meets the following criteria:

• Positive
• Specific
• Within your control
• A good fit with your life.

For me, the biggest goals I intend to set for myself are to do at least 1 5K or 10K race in each month of 2011, and on top of that, I have committed myself to running an entire 5K race this coming up year as well.  I am sort of freaked out by my ambition, but hey…I figure, that I’ve come this far, and I most certainly CAN do this.  After all, there are 50 less pounds and 46-ish less inches of me.  It can’t be THAT bad.

In anticipation of my 5K training that will be commencing in January, I used my  Dick’s Sporting Goods gift card to buy a running suit for those cold mornings.  I had Steve snap this photo, and after looking at this one, I realized just how far I’ve come.  Take a look at the latest before and after.  Before: 6/2008. After: 12/2010.  Wow.  Never again will I go back to 2008.  I don’t even know who that person IS!!!

I would like to take this time to thank each and every one of you guys who have been there for me each week and supported me along my journey in 2010.  I can’t believe that I have been putting out this weekly newsletter for about 2 ½ years.  You all have been with me that long.  You all have played a cruicial role throughout my weight loss journey over the last couple of years, and having this forum to vent, share successes, failures, and progress has been very important to me.  During this time, my readership has increased exponentially, and I have friends, leaders, and coworkers enjoying my ramblings.  Thanks so much for helping me along, and I hope that you all have found some takeaways from what I write each week.

As the subject of my newsletter says…it’s a new dawn, it’s a new day…it’s a new life…AND I’M FEELIN’ GOOD.  Fell in love with this song by Nina Simone a few years ago, and I am making this song my mantra for 2011.  I want this year to be the year that I reach my goal and I want this to be the year of me really getting into running.  Please think good thoughts for me….as I may need them when I wake up and realize how crazy I’m being!

I hope that all of you have a very Happy New Year this weekend, and that 2011 brings to each of you much happiness.  I’ll be back with you all next week!

A cute poem read to us by our leader in our meeting this week to close out 2010:

"10 Little Weight Watchers"

10 little Weight Watchers joining in a line,

one hated vegetables, then there were nine…

9 little Weight Watchers say, "This is great."

One said "I don't have time to exercise,"

then there were eight…

8 little Weight Watchers say, "This is heaven."

One had a birthday, then there were seven…

7 little Weight Watchers, getting thin for kicks.

One said, "Programs and fun just don't mix,"

then there were six…

6 little Weight Watchers, see how they thrive.

One said, "Just once won't hurt,"

then there were five…

5 little Weight Watchers beating at a door.

One weighed and left each week,

then there were four…

4 little Weight Watchers from fat getting free.

One heard, "Dear you're getting too thin,"

then there were three…

3 little Weight Watchers see how they do.

One went on vacation, then there were two…

2 little Weight Watchers, life has just begun.

One got off the program, then there was one…

1 little weight watcher standing all alone,

her body's gotten little, how her pride has grown…

1 little Weight Watcher,

at goal she looks divine…

We, each one of us, can be that one

and not the other nine!!!

RECIPES

Broccoli and Sausage Casserole

This would be a great recipe to make for New Year’s Day, or in general, a great go-to brunch recipe.  Try varying the flavor with different types of sausage.

 Yield: 8 servings at a PointsPlus™  Value of 6 per serving

 Preparation Time:  15 min

 Cooking Time:  60 min

 Level of Difficulty:  Easy

Ingredients:

12 oz Italian bread, do not use slices; use in loaf form  

2 clove(s) garlic clove(s), peeled and smashed (or to taste) (medium)  

1 large red onion(s), cut into thin wedges  

4 cup(s) broccoli, florets  

1 tsp olive oil  

12 oz raw turkey sausage, sweet Italian-variety  

1/2 cup(s) canned chicken broth  

1/2 tsp table salt  

1/4 tsp black pepper  

1/4 tsp crushed red pepper flakes  

1 spray(s) cooking spray  

3/4 cup(s) low-fat shredded cheddar cheese, sharp-variety 

Instructions:

Preheat oven to 400ºF.

Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15 to 20 minutes total. Remove pans from oven and cut bread into 1/2-inch cubes; reduce oven temperature to 350ºF.

Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7 to 10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper and red pepper flakes. (Make sure to scrape up any browned bits of food on sides of skillet and stir into mixture.)

Coat a 9-inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving

Have a very happy holiday!

Hi there everyone!  This is going to be short and sweet today!

I actually have the day off today, and I hope that you all do too! This was a fabulous short week for me.  As 2010 draws ever so quickly to a close, I'd like to take a moment to say how special each of is to me!  Without your support, I don't think I could have come as far as I have.  I hope that you all will enjoy the holidays to the fullest, while still making time for yourselves. 

The gift of me-time is the absolute best gift that you can give to yourself.  It allows you to recharge your batteries, and will allow you to better deal with your day-to-day activities.  I keep saying this, but it rings true.  It’s okay to put yourself on the list.  If you don’t take care of YOU, who will? You need to be there to care for your family, so PLEASE take care of yourself first!

Also, from a Weight Watchers perspective, be sure that you stick to your plan, the best you can, over the holidays.  Reach for the power foods wherever possible, and remember...you CAN indulge.  It's okay!

This is the latest photo of me, complete with new hair color (read as: no more grays)!!!

I'd like to leave you with a few words from the late John Lennon:

A very Merry Xmas
And a happy New Year

Let's hope it's a good one
Without any fear!

Lots of love,

Elissa Jill Ducar

                               

Good things come to those who wait...

Happy Friday all!

Although this was a good week from an activity perspective, it was an up week at Weight Watchers, but I am hoping it’s a temporary thing.  What’s frustrating is that my trusty scale that has been with me since the beginning of my journey has died.  Conair is fantastic though.   All of their scales have a ten-year warranty on them, and the scale is now in the process of being replaced.  Amazing how much things can shake up your world when you don’t have them for a little while.  I was able to break out a spare, and still have a way to gauge my progress, until old faithful is returned to me, all shiny and new!

I began to embrace the fitness center at Hidden Ridge.  I found out that not all change is bad.  I discovered that although I may not have my free training three days a week here (I do get one free session per month), they do offer some incredible classes.  This week, I tried the Abs/Core class, and a Body Sculpt class.  What did I discover? They are NOT easy, by any stretch.  Although the abs classes were only 20 minutes long, the exercises we did were enough to give me a nice reminder (read: pain!) for the next three days.  The Body Sculpt class was a 60 minute class.  I was able to do 35 minutes of this class the first time out.  Not terrible, considering it was my first time out, and was still getting over this upper respiratory junk.  I was proud of myself, and I think that taking classes like this may be just the change that is needed to give that ‘something different’ to my routine. 

Good things come to those who wait.  I was so adamant about not wanting to move to Irving, for fear that it would jeopardize my efforts to lose weight due to the lack of personal training availability at this location.  I sat back and caught my breath for a bit. Checked out the center, realized it wasn’t all that bad and I embraced what was available.  You know what? It wasn’t that bad.  What IS bad, however, is the drive home from Irving.  Can anyone help me with that??? LOL…

Next Wednesday I will be taking part in the Dallas Jingle Bell Run.  This one should be fun. No, it’s not in the dark on a bike trail, and it’s not a 10K. This is a 5K race being held in downtown, starting at the Hilton Anatole.  Civilized. On level ground, and considering the time of year, it will be well lit, even if it’s just with holiday lights.  I am really looking forward to that one.

This week was pretty uneventful, except for the 10-year old who seemed to come down with an upper respiratory infection right around the same time that 3 ½ year old started to feel better from his ear infection.  Ugh! Kids—or germ farm…you make the call!

I know that many of you are probably in and out next week, so I would like to wish you and your families a very happy holiday. It’s so hard to believe that 2010 is quickly drawing to a close.  I don’t know about all of you, but it seems like the older I get, the faster the years go by.  It’s crazy, and it doesn’t slow down. Ever!  Just try to take a break every now and then, breathe and reboot.  It’s important.

I’d like to offer you a few words of advice for the holidays.  Treat the day like any other day.  Try to make good choices and try to keep up with those power foods to keep you satisfied.  Indulge if you want (that’s what the 49 extra PointsPlus™ are for!), but don’t go overboard.  Remember that it’s a holiDAY.  If you keep that in mind, you will be fine. 

My friend Wendy wanted to have me to mention that while you are busy giving gifts to those you love, to please remember to give yourself some gifts as well:

• The gift of temperance
• The gift of exercise
• The gift of relaxation

It’s okay to be good to yourself.  In the end, you will be happy you did!

On a closing note, as you embark on your holiday voyage this week, remember this:

 “Love the giver more than the gift.”

-Brigham Young

RECIPES

Chocolate-Splattered Pretzels

I was looking for some inspiration for a recipe to post.  My good friend Wendy said ‘how about something salty, sweet and crunchy?’  I did a bit of research and found this yummy gem!

The pairing of salty and sweet flavors makes this recipe a great treat, any time!  Create your own designs on pretzel twists or sticks using white or dark chocolate.  My personal favorite is dark chocolate!

 Yield: 4 servings at a PointsPlus™  Value of 3 per serving

 Preparation Time:  9 min

 Cooking Time:  1 min

 Level of Difficulty:  Easy

Ingredients:

2 1/8 oz pretzel(s), about 28 pretzel nuggets  

2 Tbsp semi-sweet chocolate chips   

Instructions:

1.  Cover a cookie sheet with wax paper. Place the pretzels on the wax paper close together but not quite touching.

2.  Place the chocolate chips in a small microwavable bowl and microwave on High, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.

3.  Fill a small, resealable plastic bag with melted chocolate and carefully snip off a small corner of the bag with scissors. Squeeze bag to drizzle chocolate over the pretzels using a back and forth motion.

4.  Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. Yields 7 pretzels per serving.

When the Hubby's away...the wife loses and the daughter...well...she goes to the ER!

TGIT??? That sounds weird.  In any case, happy happy Thursday!

This past week was, well….interesting, in a word.  I enjoyed my walk with Brenda, Michelle, and Candice this weekend.  I am making an early resolution to do at least 1 5K or 10K race per month in 2011.  I signed up for 2 10K races for next year—the Heels and Hills races in May and September.  I also signed up for the Jingle Bell Run at the Hilton Anatole coming up on 12/22.  The course is supposed to take you through Downtown so we can see the holiday lights.  The more I do these races, the more I LIKE what I do.  I also have found a friend who is going to support me in my efforts to run.  I had Coach Dwayne, but I am not sure how often I will be able to see him now that our offices moved to Irving.

I am happy to report that the new WW program is working for me. I did lose this week, not much, but it was a loss.  I am also happy to report that Hanukkah was very nice and quiet this year…once we got Morgan home from the ER!!! Let me rewind quickly.  This weekend, on Sunday, Steve took off for Blue Ash, Ohio (I know…where the HECK is Blue Ash…) for some training for work.  He was gracious enough to get me out of the house and on my way to temple on Sunday morning before he left for the airport.  We got through the first night just fine.

Monday night, the 5^th night of Hanukkah, Morgan got the one gift that she had really wanted…it’s called Bop-It Bounce.  I told her I’d help her with it after she had given Adam his bath.  Well, I heard no water running for about 10 minutes, and then I heard “Mooooommmmm…..I think I cut myself….”  I raced up there to see what happened, and she had tried to open the box herself (you had to see what the box looked like afterward…it was very sad!)…and the scissors slipped and she had the point go right into the top fleshy part of her index finger. It looked pretty deep, and we decided to take her to the ER, in case stitches were needed.  I was thankful that my neighbor was home to watch Adam for the little while we were at the hospital. Luckily for us, no stitches were required.  The PA was nice enough to send me home with a stash of size small latex gloves.  I have been cutting off the pinky finger and or the index finger of the glove to serve as a protector for her healing finger.

…and THAT is that.  No more excitement this week!!  I look forward to my Saturday walk with the girls and to Pampered Chef party this Sunday. I also look forward to raiding the produce section of my grocery store and the local Asian market for some menu planning.  That’s the extent of what I want to do over the next 48 hours.

THIS IS THE OFFENDING TOY….BEWARE! LOL…

The photo above is Morgan and Adam enjoying their “Pillow Pets” that they received for Chanukah this year.  Sweet and innocent looking huh??? Don’t let their cute faces fool you!

This week, we were asked to give a critique on the new Weight Watchers Plan. What did we like? What went well? What did we learn?  The big thing I learned is that I am able to lose on this version of the plan.  I love the fact that you can eat fruits and vegetables without consequence.  This makes it easier on those days where you may not have enough points left and needed some sort of snack to get through the rest of the day.  A nice big salad with many colors, or a nice apple…either way, you’ll be satisfied.

Keep these things in mind when you consider menu planning for this week:

1. Your daily PointsPlus™ Target
2. Foods higher in protein and fiber will cost the body more energy to process (will have lower PointsPlus™ values)
3. Foods higher in fat and carbs won’t cost the body much energy to process (will have higher PointsPlus™ values
4. Weight Watchers Power Foods
5. Good Health Guidelines

This past week, I did a lot of my cooking with brightly colored veggies (oranges, yellows, greens, reds…) and the dishes were incredible.  The two that I am putting in this week’s newsletter involve different types of squash.  One is a butternut squash recipe and the other is spaghetti squash.  I hope you enjoy them.

 “Obstacles are what you see when you take your eyes off the goal.”

-Vince Lombardi

 

RECIPES

Spaghetti Squash with Chicken, Mushrooms and Spinach

I have apparently been on quite the squash kick this week, but will all the beautiful offerings in the produce section, how could I not?  The butternut squash pasta dish made earlier this week was amazing, and this one was nothing short of spectacular.  I found this on the old trusty Cooking Light site this afternoon.  Please give this one a try--not only will you LOVE it, but it may make your regular rotation!

What I loved about the dish, besides the FABULOUS flavor, is how WELL this fits into the new Weight Watchers plan.  The only points counted are for the olive oil, the cheese and the chicken.  The serving size is MORE than generous, and the taste? there are no words.  This is one of my new favorites.

This recipe is a variation of the author's go-to pasta recipe that she made often. She wondered how it would work using spaghetti squash for a pasta stand-in.  This dish actually won the grand prize for Cooking Light's Market Basket Challenge!

This is my photo; not stock! LOL...

 Yield: 6 servings (1 cup squash + 1 cup chicken mixture + 2 tsp remaining Parmesan cheese) at a PointsPlus™  Value of 7 per serving

 Ingredients:

1 (3.5-pound) spaghetti squash

1 tablespoon olive oil, divided

2 slices center-cut bacon, chopped

1 pound chicken breast, cut into bite size pieces

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1.5 cups chopped onion

3 garlic cloves, minced

8 ounces sliced crimini mushrooms

1 teaspoon Italian Seasoning

1/2 cup dry white wine

2 tablespoons tomato paste

1/4 cup julienne sun-dried tomatoes, packed without oil

1-1/4 cup fat-free, less-sodium chicken broth

6 ounces fresh spinach, chopped

1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Instructions:

1.Preheat oven to 400 °.

2. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

3. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.

4. Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Nutritional Information

Calories: 296; Fat: 9.3g (sat 3.2g,mono 3.4g,poly 1.4g); Protein: 31.2g; Carbohydrate: 23.8g; Fiber: 2.4g;

Cholesterol: 67mg; Iron: 3mg; Sodium: 707mg; Calcium: 241mg;

Baked Pasta with Butternut Squash and Ricotta

Okay...this one is amazing.  I found this when perusing the new Weight Watchers website (they changed the program effective the 28th...).  I had purchased this gorgeous butternut squash, and had held onto it thinking I'd be making a soup out of it, but it still isn't quite cold enough outside.  I was looking on Cooking Light's site and on the Weight Watchers site and stumbled across this keeper.  Morgan loved it and Steve said this was definitely one to add to the repertoire.  Enjoy!

This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts (I actually left these off by mistake, and it was great even without!), ricotta and Parmesan cheese.

Yield: 8 (1 cup) servings at a PointsPlus™ Value of 7 per serving

Prep Time: 25 minutes

Cook Time: 60 minutes

Level of Difficulty: Moderate

Ingredients:

Nonstick cooking spray

20 oz. butternut squash, peeled and cubed*

1/8 tsp table salt, for cooking pasta

12 oz uncooked whole-wheat penne

1 1/4 cup(s) fat-free skim milk

2 Tbsp all purpose flour

2 tsp minced garlic

1/2 tsp table salt

1/4 tsp black pepper, freshly ground, or to taste

1 Tbsp fresh thyme, chopped, divided

1/2 cup(s) part-skim ricotta cheese

1/3 cup(s) grated Parmesan cheese (I prefer Parmigiano-Reggiano)

1/4 cup(s) chopped walnuts, toasted

Instructions:

Preheat oven to 375 degrees Fahrenheit. Coat a baking sheet with cooking spray.  Coat a 2 1/2 - 3-quart baking dish with cooking spray.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Meanwhile, bring a large pot of salted water to a boil.  After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt and pepper.  Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes.  Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts.  Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme (this really should NOT be left off. It really adds a nice flavor to the dish!).  Yields about 1 cup per serving.

Notes:

Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket.  If you can't find any, cut a medium squash in half lengthwise and place cut side down on a prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.

Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.