Happy Memorial Day...and What's Your "Exer-Scuse?"

Hope all of you had a wonderful Memorial Day!  My parents were in town, and I wanted to enjoy the time with them, so I didn’t issue last week.  I enjoyed another maintain week last week and lost .2 this past week. I also managed to keep my head above water at work.  Finding my groove there, slowly but surely.  I also used the small bit of downtime to catch up on the PTA books and the books for my synagogue’s Sisterhood (as if I don’t have enough to keep me busy!)

Since my parents were in town during Memorial day, I didn’t walk with the girls that Saturday, but I did enjoy a nice 5K walk with my husband on Sunday morning.  I also found a couple of great recipes that I am going to share with you this week.  One is for an awesome stuffed pepper and the other is for a fantastic slaw. 

This past weekend, in keeping with the resolution, this weekend was a walking-packed one.  We did the normal 5K on Saturday during the day, and followed it up by the Firefly 5K Night Run in Plano.  This race was a hoot…since it was a night run, we were supplied with blinking LED light bands.  Imagine one HUGE mob (there were 3300 participants) moving in sync with each other.  In the dark, it looked like a continuous wave of red lights.  Pretty cool.  I do have to question the folks who marked the course, though.  I promise you that this particular race was longer than 3.1 miles.

This upcoming week, I need to start over, yet again, at the gym at work.  I am not going to make any excuses for myself…just accepting that life happens, and am moving on with things!.  My new mission is to actually make it into the office for the week of close, instead of shutting myself in the house for hours and hours on end.  Things are moving more smoothly than they had in past months so I think this can be a reality.  I may have to switch times for my sessions, but if that’s what it takes in order to make time for my sessions, so be it.  Maybe sneaking down at 10am or 1pm doesn’t work anymore.  Have to revisit the whole scheduling issue!

It’s nice to know that my newsletters are being read.  I have been asked to give an impromptu cooking class for a friend who is trying to incorporate more healthy food options into her diet.  She is looking for bean recipes and something to do with spaghetti squash.  I think I can definitely help there.  I also picked up a new reader this week! Welcome, Shelly!!!

This week’s topic dealt with exercise. How much do we need? And what are our excuses for not getting out there?

Ask yourself these questions:

1. How do you feel about exercise BEFORE you get started? I answered “I gripe a little.”
2. How do you feel WHILE you’re exercising? I answered “I gripe a little.” Dwayne and Jenna know what I am talking about there.
3. How do you feel when you’re FINISHED exercising? I answered “Invigorated.”  I do, and then I can’t understand what all the griping was about!!!

To maintain health, the ASCM recommends at least 30 minutes of moderate intensity exercise five times per week or 20 minutes of high intensity exercise three times per week.

To maintain lost weight, Weight Watchers recommends by the time you reach your goal weight, you should be earning between 4 and 6 activity PointsPlus® values per day.

To improve fitness, the ASCM recommends:

• Cardio: Respiratory fitness 30-45 minutes per day of vigorous activity 3x per week.
• Joint flexibility: regular stretching
• Maintain muscular strength & endurance: resistance training.

And now for the list of the most common “exer-scuses”

• It’s too hot or too cold!
• I have bad knees!
• I get sweaty
• I’m too tired
• I don’t like it
• I don’t like doing it alone…
• I don’t like doing it in public!

I know I am about a week behind or so on the meeting discussions.  I apologize.  This past week dealt with the WW community and how you can find support there.  You can utilize the boards, blogs and more to help you succeed.  I’d like to think that this weekly blurb can help too!  I am a real person on a real journey, facing real issues.  I like to think that I help you all by telling you what works for me, and what doesn’t.  Please consider this little weekly note one of your tools!!!

And now for the closing quote:

"You will never FIND time for anything. 

If you want time, just MAKE time. JUST DO IT!” 

~Nike

RECIPES

Jasmine Rice-Stuffed Peppers

Okay, here is another case of "these are the ingredients I have on hand, and what can I make?!?!" Kroger had these beautiful tri-color pepper packs that I have been buying on a regular basis. This particular time, I had some that had to be used, otherwise they would have spoiled.  I love this recipe because you can adapt and make the meat stuffing in whatever cuisine type you like! I am already thinking that I can turn this into an italian style dish, with the addition of some oregano and some basil...I am thinking of running with this one.  The other thing I love is that the leftovers reheat BEAUTIFULLY in the microwave.  Kid verdict? Morgan (11-year-old) loved the peppers.  Adam (4-year-old)? The jury is still out, but I will definitely have him try them again!

 

Yield: 4 servings

Prep Time:  10 MINUTES

Cook Time: 45 MINUTES

PointsPlus™ value: 8 per serving

Ingredients:

    4 large green bell peppers

    Cooking spray

    1/2 cup chopped onion

    2 garlic cloves, minced

    1 jalapeño pepper, minced

    1/2 cup uncooked jasmine rice

    1 cup fat-free, less-sodium chicken broth

    2 cups tomato sauce, divided

    1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

    1/4 teaspoon freshly ground black pepper

    1 large egg, lightly beaten

    2/3 pound ground sirloin, extra lean

    1/3 pound ground turkey breast

Instructions:

Preheat oven to 400°

Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

Note: This recipe calls for green bell peppers, but feel free to use any color you like.  Jasmine rice adds fragrance to this dish, but you can substitute basmati or another long-grain rice.   Remove the seeds from the jalapeño if you prefer milder flavor. Serve with salad.  I also used all ground turkey instead of the beef/turkey mix.  I used 97/3 ground turkey for this, and actually prefer this to the mixture!  Also, feel free to experiment with different spices or grains.  I made these with an Italian twist by adding oregano to the meat mixture and substituting a light marinara sauce for the tomato sauce

Ain’t-Your-Mama’s Slaw

I found this one when searching for a Memorial Day cookout side dish.  Kraft Food & Family Magazine is responsible for this gem.  Lovely and light, I loved the texture of this slaw!  Give it a try and let me know what you think J

Yield: 12 servings

Prep Time:  15 MINUTES

Cook Time: None

PointsPlus™ value: 2 per serving (approx 2/3 cup)

Ingredients:

1 pkg. (12 oz.) broccoli slaw

1 cup  red pepper strips

1 cup chopped fresh pineapple

1/3 cup  dried cranberries

1/4 cup chopped red onions

1/3 cup  KRAFT Zesty Italian Dressing (I used the fat free version in this recipe and it did fine!)

1 tsp. brown sugar

1/3 cup  PLANTERS Sliced Almonds, toasted

Instructions:

COMBINE first 5 ingredients in large bowl.

MIX dressing and sugar. Add to salad; toss to coat.

REFRIGERATE 1 hour. Add nuts; mix lightly.

Breakfast...say it with me...It's the Most Important Meal of the Day!

Happy Sunday!

Once again, this was a busy week, but a good busy.  This morning, I became the mommy of an 11-year-old.  Morgan came into the world on May 22, 2000.   So hard to believe!  I had a maintain week at WW, which is not bad at all, and finally, we did the Walk-It Challenge 5K this morning with Heels and Hills in Irving.  I met some wonderful ladies, and even invited one of them to walk with us.  I always get so inspired listening to others’ journeys.  I realized that we are all battling the same type of stuff, and we have camaraderie within the group.  The Irving Walk-It race only had about 177 participants, but it was NICE to have a race that wasn’t HUGE for once.  I also loved the fact that we all were there for the same reason—getting active!  Go US!

One of the greatest things that Weight Watchers has given me is a new appreciation for exercise.  When I joined the program in 2008 (for the FINAL time, might I add), I never thought I’d be able to enjoy exercise of any kind.  I decided to have an open mind about it and just try.  I began working out with Dwayne and also decided to start walking. Once the walking became easier, I tried to take up some light running and jogging, which is where I am now with my fitness regimen.  Still not in LOVE with running yet, but I don’t hate it, so I will continue to try and improve my stamina and endurance.  I think it would be GREAT to be able to do a 3.1 mile race but RUN the whole thing.  I can do intervals pretty well, but still can’t do a whole 3 miles. 

This race closes out the May races for my 2011 resolution.  June’s race is the Firefly 5K in Plano. We still need to locate races for July and August and November.  September will be the Heels and Hills 10K and possibly Heroes for Children, if the dates permit.  October (Lord help me…) is the Chupacabra race (yes, we are entertaining doing this crazy race again!) and possibly the Arbor Day Run. December will be the Jingle Bell Run.

I am still liking the whole reminder system on the iPhone app for Weight Watchers.  I have been religiously tracking once again, and have even started ‘closing my kitchen’ by 9pm to minimize any unnecessary snacking!

Now for the photographic part of the program:

Okay, below is the birthday girl.  Note the coordinating cake and clothing.  Like mommy, like daughter.  We are both purple lovers!

Here is a shot of some of the folks who walked this morning for the Walk-It Challenge. 

This week’s meeting topic dealt with getting a great start to your day by eating a good breakfast.  I am a firm believer in giving your body a good healthy start to the day, whether it’s a nice breakfast smoothie or a good filling breakfast sandwich.  When you get up in the morning, your body has been resting for several hours and you need fuel to start your day.  A well-balanced meal that contains Power Foods can give you the lasting energy you need and may help keep you from overeating later on.  I am putting a couple of my favorite breakfast quickies in the email.

I have found that a nice combination of protein, filling vegetables and a nice whole grain bread keep me nice and satisfied through the morning. I have also found that staying hydrated helps to ward off feelings of hunger was well.

If you are not a big breakfast fan, Weight Watchers offers up some other alternatives for you!

Try a grilled low-fat cheese and tomato sandwich, a turkey wrap, or a PB&J; or a baked potato topped with fat free sour cream (or Greek yogurt) and turkey-bacon bits. 

If you can only stand a snack in the a.m., try a smoothie with low fat yogurt and fruit, or a piece of whole wheat toast with a  slice on nonfat cheese. No matter what, aim to eat some protein, some carbs, and a little bit of fat for staying power.

On a closing note, here is a great one from Dr. Seuss. I know I had this in there from last week, but I like it so much, I am keeping it here for another issue.

"Be who you are and say what you feel, because those who mind don’t matter

And those who matter don’t mind!” 

~Dr. Seuss

RECIPES

Elissa’s Trusty Breakfast Sandwich

This breakfast sandwich was created to provide a great alternative to the typical fast-food breakfast items that are usually laden with fat and calories.   I created this sandwich when I joined WW this last time, back in August 2008.  I like to break it out from time to time.  Thought this was totally a propos considering this week’s topic!  Enjoy!

Yield: 1 servings

Prep Time:  5 MINUTES

Cook Time: 10 MINUTES

PointsPlus™ value: 6 per serving

Ingredients:

·        1 sandwich thins bun or bagel thins bun

·        2 oz Boar's Head 42% Lower Sodium Ham

·        1/2 cup Egg Beaters Egg Beaters (or 3 egg whites)

·        1/3 cup chopped scallions

·        1 slice Kraft 2% Milk Singles Sharp Cheddar flavor

Instructions:

Spray a small sauté pan with non-stick spray. Heat over medium heat and add scallions and egg whites. Salt and pepper to taste. Meanwhile, toast bread to desired level of doneness.

Cook eggs pancake style, until set. Put cheese on one slice of bread, add eggs and ham. Cut in half.

Veggie Quiche Cups to Go

This is one of those stand by recipes from the days when I followed the South Beach Diet.  I love this recipe because it’s so versatile and you can really get a good dose of healthy filling protein and veggies in! Use what you like!

Yield: 12 servings

Prep Time:  5 MINUTES

Cook Time: 20 MINUTES

PointsPlus™ value: 2 per mini quiche

Ingredients:

3/4 cup liquid egg substitute

1 package frozen chopped spinach (10 oz.)

3/4 cup shredded reduced-fat cheese

1/4 cup diced red or green peppers or mixture of both

1/4 cup diced onions

A dash of Tabasco or other hot pepper sauce, if desired, to taste.

Instructions:

• Line 12 cup muffin pan with foil baking cups and spray the cups with the cooking spray.
• Thaw and drain spinach; squeeze as much water out as possible
• Mix the spinach, egg substitute, cheese, peppers, onions, hot pepper sauce, salt in a bowl.
• Fill the prepared foil cups with the mixture.
• Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
• Remove from cups to serve.

Lean on me...or...How to Ask for Support....

Happy Sunday!

This has been a rather good week for me.  Did pretty well with the tracking, but not so good with the activity.  I did my walk on Saturday with the girls, and have identified the June race that we will do.  This coming up weekend is the Walk-It Challenge. This year, Heels and Hills is sponsoring the Irving walk.  My walking buddies and I signed up for that one.  The June race is the Firefly 5K/10K (we will do the 5K) and that one is being held on 6/4 at 9pm near CAILAW center in Plano.  You know, any of you local D/FW peeps are MORE THAN welcome to join me on any of these adventures.  I love the company, and we always have a good time.

I think that I can finally focus on some aspects of the new position, and I am thankful for that.  Any night when I get to sleep prior to midnight is a good thing.  Everyone has been so patient, and willing to work with me.  Totally fantastic! 

May 22^nd (in addition to being Walk-It day) is the day that I become the parent of an 11-year-old.  So hard to believe that Morgan is turning 11 and will be starting middle school in the fall.  I pray every night that G-d will turn on Morgan’s brain and make her realize that the head on her shoulders is there for something other than decoration. (Can I please get an AMEN here????)  Fifth grade has been an experience, to say the least.  I love her, but she has been driving me nuts, and I hear it will only get worse, with the whole hormone thing looming on the horizon….YEESH…don’t even like to THINK about that one.  Makes me shudder...

This morning we celebrated Israel’s 63^rd Birthday at our synagogue.  There was a carnival and a silent auction.  I worked in the kitchen as I usually do and enjoyed dishing up lunch plates for everyone.  I was totally wiped out when we got home this afternoon.  My spoils from the silent auction included a Scentsy basket and a Gift Wrap basket.  Both things that could be used in the house, and the monies went to a good cause.

This week, I made sure that I planned dinners so that I had a game plan to follow, and I made sure that I made my breakfast and Steve’s breakfast so that we could stay on track.  I think it’s so important to have a support system, but I will be honest.  My support system hasn’t really been that great lately.  I think Steve did much better helping me along at the onset of the journey.  I am trying to change that. 

I love that the topic of this week’s meeting had to do with your support system and asking for that support.  I really think that the meeting topics have been very on point lately, and they seem to parallel what I am going through!  Again, I promise that I am not quitting on any of you, and this is all just a blip in the journey.

The topic of this week’s meeting concerned managing relationships at work, at home, or elsewhere. It dealt with minimizing weight-loss saboteurs and maximizing weight-loss support.

How to Ask for Help

Plan exactly what kind of support you want

Anticipate how people will feel about your weight-loss efforts

Ask for what you need

Negotiate with your supporters

Be flexible if they can’t offer exactly what you need

Be grateful for their support

I loved the way this one woman described her situation at work.  This was hysterical.  She called her cube a prison cell, and she used her ‘ammunition’ in the ‘war zone’ which was her office.  Her ammunition was a barrage of healthy snacks that she would use to disarm the food pushers. This sounded like something out of Starsky and Hutch, and it made me smile.  It was also very timely.  How many times have you guys been put in that situation? I totally loved her analogy.  Arm yourself with information and healthy options to thwart the enemy J

Okay…before I sign off this week, I want to put out my periodic Public Service Announcement:  If you no longer wish to receive this email, please let me know and I will happily remove you!  Hate to be the spammer J  Have a good week, and I will be back with you soon!

On a closing note, here is a great one from Dr. Seuss.

"Be who you are and say what you feel, because those who mind don’t matter

And those who matter don’t mind!” 

~Dr. Seuss

ATTACHMENTS

• The Gift of Support – the companion article to this week’s topic
• The Skinny on Buttermilk – some interesting facts and stuff to do with this great ingredient!
• Healthy Breakfast Ideas for Lasting Energy – some good information and breakfast ideas.

RECIPES

Beef Fajitas

This fajita filling is so good that it makes a terrific meal on its own.  If you want to wrap it up, try a large crisp lettuce leaf and save PointsPlus!

Yield: 4 servings

Prep Time:  20 MINUTES

Cook Time: 11 MINUTES

PointsPlus™ value: 4 per serving

Ingredients:

2 spray(s) cooking spray, divided  

12 oz lean sirloin beef, about 1/2-inch thick, trimmed  

1 1/2 Tbsp fresh lime juice, divided  

1 1/4 tsp chili powder, divided  

1 large onion(s), sliced  

1 large sweet red pepper(s), sliced  

1/4 tsp table salt  

1/4 cup(s) cilantro, fresh, chopped  

1/2 cup(s) salsa  

1/4 cup(s) fat-free sour cream  

8 leaf/leaves (large) lettuce, green leaf-variety (optional)

Instructions:

Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle it with 1 teaspoon of chili powder.

Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.

Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.

Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Wrap up in lettuce leaves if desired. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Mango Salsa

This homemade salsa will add tropical sweetness to grilled fish and meat. Or serve it with a store-bought roasted chicken for a flavorful no-cook meal.

Yield: 8 servings

Prep Time:  15 MINUTES

Cook Time: 0 MINUTES

PointsPlus™ value: 1 per serving (1/3 cup)

Ingredients:

1 large mango(es), finely chopped  

1 medium sweet red pepper(s), finely chopped  

1/2 medium red onion(s), finely chopped  

1/2 medium jalapeno pepper(s), seeded, minced (don't touch seeds with bare hands)  

1 Tbsp cilantro, fresh, chopped  

1 1/2 Tbsp fresh lime juice  

1/8 tsp table salt, or to taste  

Publish Post

1/8 tsp black pepper, or to taste   

Instructions:

Combine all ingredients in a medium bowl; toss to mix and coat. Yields about 1/3 cup per serving.  Note:  omit jalapeno if you do not want the salsa to be spicy.

To go...or not to go...Out to eat!

Good evening peeps!

I am happy to report that I am still alive after the month end close, and no, I still have no replacement for my old job.  This meant that I happily (I use the word “happily” loosely here…) worked until around 11pm every night this week.  I did maintain a nice attitude throughout the ordeal, and I did remember to eat from time to time.  Even though I didn’t get a chance to work out this week (except for Saturday’s walk), I did lose 1.8 last week. Not too bad!

The other thing that I am really excited about is that Weight Watchers updated its iPhone app, and will now provide you reminders to track.  How many times have you tried to track during the day, only to get sidetracked by things like…oh…the phone ringing, the kids beating on each other or your JOB???  This enhancement allows you to set reminders so that your phone will alert you to remind you to track your food.  I have been using it all weekend.  It really helps!  It’s also nice to have a reminder to keep your head in the game. 

I had a nice Mothers Day today.  Steve and the kids took me to brunch at the Coyote Ridge Golf Club.  Below is a picture of the kiddos in their brunch duds.  Morgan cleaned up rather nicely, and Adam? Well…he was a bit of a sourpuss for whatever reason. My personal opinion was that he was hungry. He’s not nice when he’s hungry (think: Incredible Hulk J ) After brunch, we went over to Barnes & Noble and I got to pick out a cover for my Nook Color.  All in all? A very nice day. Notice how I didn’t include work in my day today?  I thought that was pretty good!

We have one more race coming up for May.  May 22^nd is Walk-It! Day and we are doing the Irving Heels and Hills race that day.  We also have identified a June race that we want to do.  There is a Firefly 5K nighttime race in Plano.  No, this isn’t on a single-track mountain biking course, nor are we attempting the 10K this time around.  First six months of the resolution are spoken and accounted for.

This week is going to be busy, but for good reasons.  I am also (provided her flight gets in on time to D/FW) will be meeting a friend for dinner during her layover here in Dallas.  Just so happens that this week’s meeting topic dealt with eating out.  Weight Watchers is such a great program because you can eat out.  You just have to do a bit of planning, but you CAN enjoy yourself.

As I stated before, topic of our meeting dealt with going out to eat, and enjoying yourself while remaining on plan.  Below is a great bit of information from the WW Website to help you out!

Eating out on the Plan is all about making choices and planning ahead. Be creative and play it smart, and you won't leave the dinner table unsatisfied. You can even print out this sheet and bring it with you.

Set Yourself Up for Success:  Do advance work by checking out menus beforehand: Use our Restaurant POINTS Finder to check out the POINTS values of menu items from dozens of popular restaurants, or call ahead and see if restaurants can fax you their menus.

Mix and Match:   Do some “menu reconstructing.” Order your main meal and match it with a low POINTS value side item from another entrée.

Use Your Weekly POINTS Allowance:  Your weekly POINTS Allowance is there to help you in situations exactly like these. When you schedule a night out at a restaurant, save up your Allowance, so you have a little spending power for that special occasion.

Make Special Requests:    Most Italian restaurants can use whole wheat pasta in their dishes. Some Chinese and Japanese restaurants will substitute brown rice for white rice. Chefs can broil instead of pan fry, and they have the ability to do so with less or no oil. Just ask!

Choose Your Restaurants Wisely:  Any restaurant will have options you can enjoy, but let’s face it: Some restaurants are just going to be tougher than others. Going out with friends? Suggest a restaurant that features lots of options with low POINTS values. Voice your opinion before choosing a place and steer yourself in the right direction.

"No man in the world has more courage than the man who can stop after eating one peanut.” 

~Channing Pollock"

RECIPES

Mixed Berry Crumble

This dessert is somewhat of a regular in the rotation in our house in the spring and summer.  This five-ingredient dessert highlights the sweetness of fresh summer fruit. Use any combination of berries you have on hand.*

Yield: 8 servings

Prep Time:   7 MINUTES

Cook Time: 40 MINUTES

PointsPlus™ value: 5 per serving

Ingredients:

2 cup(s) fresh blueberries  

2 cup(s) raspberries  

3/4 cup(s) all-purpose flour  

2/3 cup(s) unpacked light brown sugar  

6 Tbsp regular butter, melted 

Instructions:

Preheat oven to 350˚F.

Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan.

To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.

Notes:

*You can use any combination of fresh berries in season: blueberries, raspberries, blackberries, strawberries, etc. (Could affect PointsPlus values.)

Asparagus Risotto

Creamy and rich. Make this recipe as written or use white wine instead of lemon juice and swap spinach for the asparagus.*

Yield: 6 servings (scant 1 cup per serving)

Prep Time:  15 MINUTES

Cook Time: 34 MINUTES

PointsPlus™ value: 5 per serving

Ingredients:

1/2 tsp table salt, for cooking water  

1 pound(s) asparagus, trimmed and cut into bite-size pieces  

2 spray(s) cooking spray  

1 Tbsp unsalted butter  

3 small shallot(s), minced  

1 cup(s) uncooked arborio rice  

1 Tbsp fresh lemon juice  

4 cup(s) canned chicken broth  

1/3 cup(s) grated Parmesan cheese, such as Parmigianno-Reggiano  

1/8 tsp table salt, or to taste  

1/8 tsp black pepper, or to taste  

Instructions:

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.

Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.

Meanwhile, bring broth to a simmer; keep warm.

Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.

When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper. Yields 1 scant cup per serving.

Notes:

*Could affect PointsPlus values.

Like This? Eat that!

Happy Sunday All!

I am sitting here, happily (but tardily) writing this week's issuance from my sofa.  Quite frankly, I am EXHAUSTED!  I actually did back to back races this weekend - Saturday was the Central Market Thrill of the Grill 5K in Plano and this morning (yes...in the rain/wind/coolness) was the Heels and Hills 10K in Irving.  When I did a quick check of the pedometer, when all was said and done, I have done 13.75 miles between Saturday and Sunday. Do you realize that this is MORE than a half marathon? I like to say that I did a half...it just took me TWO DAYS to complete it.  I logged over 29,000 steps, did 13.75 miles, and burned over 1450 calories over the last two days.  It should also be noted that I did sprint across the finish line in both races, although I did not run the entire two races.  I jogged a bit on Saturday, and walked the 10K on Sunday.

The finishing touch to the whole race weekend was that I actually got to see Coach Dwayne this morning! He looked so great in a skirt (much better than me, anyway!).  Men can do this race, but they have to dress in skirts to do it.  Dwayne was pacing the 1:55 half marathon group.  Quite comical. We had a superman, a guy in a mini skirt and fishnet knee-hi's (don't ask...) and someone in a kilt.  I think that Heels and Hills is something that I will continue to do.  Love what they stand for!

I think this is the reason that I am typing from the couch.  I got home this morning after the race, pulled the Veracruz into the garage (hubbie advised this since there was yet another severe-potentially-hail-producing-storm headed our way), took off the running shoes, limped over to the couch and promptly fell asleep.  Soooo tired! LOL...

I had a maintain week (up a slight .8 from last week. Anything over or under a pound is a maintain in my book. No need to obsess over minor fluctuations!)  I am also beginning to settle nicely into the new job.  I was also told that my manager would be taking care of the backfilling of my old job this coming week. Although I will be crossing my fingers, I will also NOT be getting my hopes up!

My goals for the upcoming week include the following:

• Submit my monthly reporting on time
• Don't go crazy while doing bullet #1
• Try to take a break to get some walking in, since I will in all likelihood be working from the house to accomplish bullet #1
• Track, track, track
• Reflect on how GREAT this weekend was
• Check in with my accountability partners for motivation and feedback

This week, the topic of our meeting dealt with keeping things interesting in the kitchen so you don't get bored.  I know that with the introduction of the new Weight Watchers program, many of you guys may have been a bit gun shy, because of the way that PointsPlus are calculated.  You may have found that you were sticking with the same chicken dish and same lunch or dinner for most of the week.  The good news story is that most lean protein (chicken, fish, eggs, etc...) have NOT changed values with the shift in plans.  Also, fruits and MOST vegetables are now zero PointsPlus values.

Our meeting focused on ways to beat boredom.  An example here (that I liberated from this week's Weight Watchers Weekly) is: 

If you always go for CHICKEN, you may want to try...

Grilled tuna steak, mahi-mahi and trimmed pork tenderloin for a similarly mild but appealing flavor. The PointsPlus values work out to be the same, 3 to 4. You can also add zing to lean turkey with sauces made with honey and mustard, apple and cranberry, tropical fruit salsa, or Indian-inspired lime, cucumber, and chutney. Shape ground turkey or pork into burgers, meatballs, or a wonderful meatloaf!

If you always go for APPLES, try...
Pears, kiwi, apricots, and cherries/blackberries. These are all good sources of fiber, and are all loaded with vitamins and minerals.  Grab fresh apricots for an on-the-go snack instead of an apple, or slice kiwi in half crosswise and scoop out the flesh with a teaspoon. An easy taste treat: Grill pears for a sweet-smoky dessert (drizzle with balsamic vinegar and brown sugar or honey), or add your favorite berries to natural yogurt for a fresh and satisfying dessert or snack

If you always go for PASTA, try...
Quinoa, barley or whole-wheat couscous (technically a pasta!), for their satisfying texture and nutty taste. They're all Power Foods, too, with more fiber than pasta has. Quinoa also delivers 8 grams of protein per serving! Mix into salads, soups, and stews; or prepare as hot or cold side dishes.

If you always go for CARROTS, try...

Cucumber, fennel, jicama, snow peas, or even raw string beans as fresh, easy-prep alternatives to the old orange standby-and all three are zero PointsPlus value. Slice into sticks if necessary and then dip in low-fat hummus, salsa, or tzatzike (Greek yogurt dip) for a crunchy, fiber-packed snack.

If you always go for WATER, try...

Seltzer with slices of your favorite fruits and veggies-- lemon, oranges, watermelon, cucumber, mint, or lime. Or...just add a splash of 100% fruit juice (try cranberry, pomegranate, or grape) for sweet flavor without all of the PointsPlus values of juice alone.  If you are a soda fan, consider investing into a carbonating machine (like Sodastream), to bubble up any drink, including tea.  I actually bought one of these machines in 2005 because my husband and I prefer carbonated water to traditional sodas.  Sometimes, I think that the only reason I drank sodas was for the carbonation, so this appliance filled that bill nicely!

If you always go for SANDWICHES, try...

Whole-grain tortilla wraps, corn tortillas or crispbreads in place of your usual bread slices.  You can also get creative with the in-betweens; cottage cheese with red and yellow peppers, low-fat turkey with cilantro and homemade guacamole, or smoked trout with fresh spinach and cucumber slices.

What is Elissa eating these days?  These are my favorites, of late!

• Greek yogurt with 1/4 cup Kellogg's All Bran Bran Buds, 1/3 cup pumpkin and a dash of pumpkin pie spice.  If you need to cut the tang of the yogurt, use Stevia or agave nectar.  Also add a 1/2 tsp of vanilla extract if you like!

• Jazz, Pink Lady, or Fuji apples

• Cara Cara Navels

• Butternut Squash. Preheat oven to 375 degrees.  Nuke squash for three minutes in the microwave to soften the skin.  Don't use a veggie peeler (I tried that this afternoon and proceeded to kill my Kyocera Ceramic one!!!). Cut squash in half and discard seeds and membranes.  Cut skin off and cube squash into 1/2 inch pieces.  The skin will be easy to remove due to the microwaving! Lay squash on a large baking sheet and drizzle with olive oil. Bake for about 30 minutes or so, until squash gets soft. Sprinkle with pumpkin pie spice, a dash of kosher salt and about 2 tablespoons of maple syrup. Mmmmm.....

• Chicken salad made with Costco rotisserie chicken. Pull breast meat off of chicken, and dice up. Add two to three tablespoons of Hellmann's Light Mayo, chopped celery, a bit of diced red onion and celery salt.  Perfect on matzo or as a wrap! 
  

• New potatoes

• Baby spinach wilted in a teaspoon of olive oil with garlic

I'd like to leave you with this quote from the meeting room.  I love this because you do NOT have to deprive yourself.  Just be smart and account for everything!

"Deprivation is one of the most fattening things you can have!"

~JC on Weight Watchers.com

Product Du Jour
At our race this weekend, I was introduced to Siggi's Icelandic Skyr Strained Nonfat Yogurt.  Now, as a fan of Greek yogurt, I was excited to try it.  The vanilla was so creamy and would be great frozen as a dessert!  Worth trying.  Website: http://skyr.com/

Website Du Jour

I am a follower of Laura Thornquist, "My D/FW Mommy"  who appears on WFAA in the mornings.  She is known for searching out the great local deals so that we don't have to stress over them.  If you are living in the D/FW area, you should really check out Zaycon Foods. Their website is: https://www.zayconfoods.com/.  I took advantage of a great deal last month on 93/7 ground beef.  For $2.89 per pound (which is about 1/2 of the price in the grocery store), we were able to purchase the ground beef in bulk and as as a result, saved quite a bit of money. 

The company is based out of Washington State, and does monthly sales events locally in a few states, Texas included.  There are various pickups around the metroplex, including Frisco, Plano and Lewisville.  They do everything, so that on the event day, all you do is print out your order confirmation and show up. You don't even have to get out of your car! They load it for you.

Below is a bit about their sales model.  No, I was NOT compensated by the company, but I believe in spreading the word about great service and products where I can!

Having missed out on the chicken event back in Jan/Feb, I hope to take advantage the next time it comes around.  You can also split your purchase(s) with other families to help save on cost as well!

1) COMBINED          BUYING      POWER	2) DIRECT            FARM-TO-            CONSUMER	3) SOLD BY      THE CASE	4) SELECT      PRODUCTS	5) SALES EVENT      MODEL
We combine the buying power of many families together, enabling us to negotiate huge savings on food purchases for your family	We bring products direct from the farm / processor (or as nearly as direct as possible). The products are as fresh as if you had your own farm, but without all the chores	We sell food products only by the case. No extra costs for handling. And no more empty shelves in your pantry	We sell only what we eat ourselves—high quality, healthy food. Our focus is on a select number of commonly consumed food items such as fresh meats like chicken, beef, turkey, pork and fish	Our unique sales event approach turns traditional food purchasing on its ear. Convenient, quick, organized—about 2 minutes and you never even need to get out of your car

Recipes
Spring Salad with Strawberries & Goat Cheese

Tangy goat cheese is the perfect balance for sweet strawberries. When strawberries are not in season, try thinly sliced, red-skinned pears.

Course: light meals
PointsPlus™ Value:    3
Servings:  4
Preparation Time:  10 min
Cooking Time:  0 min
Level of Difficulty:  Easy

Ingredients:

3 Tbsp orange juice  

1 Tbsp canola oil  

2 tsp balsamic vinegar, aged-variety  

1/4 tsp black pepper  

1/8 tsp table salt  

4 cup(s) mixed greens (or use baby spinach if you like!)

1 cup(s) strawberries, sliced  

1/4 cup(s) semisoft goat cheese, crumbled  

2 Tbsp salted dry-roasted pistachio nuts, coarsely chopped 

Instructions:

In a cup, stir together juice, oil, vinegar, pepper and salt; set aside.

Arrange mixed greens in a large shallow bowl; top with strawberries, cheese and nuts. Just before serving, stir dressing and drizzle over salad; toss gently but well. Yields about 1 1/4 cups per serving.