Have your cake and eat it too? It is possible!!!

Happy Saturday all…

Yes, I am a bit late in getting this out, but even though year end for work is over, I still am playing catch up with my dad’s books and my sister-in-law’s books.  The curse of being an accountant!  UGH!  Anyhoooo…..

Hope your respective weeks have gone well! Mine was busy, and am still trying to figure out exactly where it went!  Let’s see, last week I got in some good walks, and even tried yoga for the first time.  Even though it was deemed a yoga glass, it was a restorative yoga class, which I am SURE is much easier than the garden variety yoga.  Very relaxing, and you know…now that I think about it, I slept VERY well that night!

I did my usual Saturday walk with Brenda.  Today, it was just the two of us.  The other ladies had plans or otherwise were not able to make it.  We did some intervals, alternating jogging and walking.  We spent almost an hour and a half, and did 4 2/3 miles…and put in over 10,000 steps.  We did all of this before 10 AM today. Tomorrow morning is the Einstein 10K race in Fort Worth.  Brenda and I intend to use this race as another training session.  I felt good during the jogs today, and I hope that tomorrow brings more of the same for me.  I really felt good after this morning, and am now beginning to think seriously that there IS something to this whole running adventure that I am embarking on.

This week was a maintain week for me, which is more than fine!

In other non-scale related victories, I wanted to share a picture of me that definitely shows that all is not only lost in the body…it’s also lost in the FACE.  See below for the proof.  Left was taken in November 2007 while in Florida visiting family.  The one on the right? Taken this month, right after the new color and cut!  I cannot stress enough how important those photos and benchmarks are.  They are crucial for motivation!

This week’s meeting focused on ways to stay on plan while dining out.  There are some strategies that you can use to help when you are going out on the town.

• Crunch away temptation.  Some members bring along a bag of cut veggies to munch on so that you can avoid the bread basket.
• Steer clear of fried items, and opt for grilled choices. Instead of white rice, ask for brown.  If pasta is your thing, avoid cream sauces and ask for whole wheat pasta options!
• Keep your hunger at bay.  Never skip a meal to ‘save up’ for a dinner out.  The trick is not to be hungry beforehand.  Be prepared!
• Bring tools if necessary. Weight Watchers serving spoons or measuring spoons can help. If this isn’t feasible, use your visuals (deck of cards for protein, tennis ball for a cup-size serving of rice, etc…)
• Have your pie and eat it too! If you want to splurge, it’s okay to use your Weekly Points Allowance. The key is to not feel deprived.

The weekly challenge for this week is to find 10 menu items, at restaurants you frequent, that you feel would be easy to incorporate into your plan, but which still sound delicious.  Eat out—at least once this week—on plan!

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

"Vegetables are a must on a diet. 

I suggest carrot cake, zucchini bread, and pumpkin pie.” 

~Jim Davis

RECIPES

Coconut Shrimp

No need to deprive yourself of this crunchy, coconut dish any more.  Instead of ordering it at a restaurant, prepare this lightened-up version at home!

PointsPlus™ Value:    6

Preparation Time:  15 min

Cooking Time:  12 min

Ingredients:

2 sprays cooking spray

2 large egg whites

¾ cup all-purpose flour

6 oz beer, about 2/3 cup

1 ½ tsp baking powder

¼ tsp table salt

2 cups sweetened coconut flakes

24 large shrimp, peeled and deveined (leave tails on)

Instructions:

·        Preheat oven to 450°F. Coat a large baking sheet with cooking spray

·        In a medium bowl, whisk together egg whites, ½ cup of flour, beer, baking powder, and salt.  Place remaining ¼ cup of flour and coconut into two separate shallow bowls.

·        Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess.  Dip flour-coated shrimp into egg batter and allow excess to drip off.   Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

·        Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

·        Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10-12 minutes

 
Notes: To put crunch in this dish, reduce to coconut flakes to 1 cup and add 1 cup panko (light Japanese bread crumbs), available in some supermarket fish departments or down the aisle with the flour and sugar

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