How many times have you bypassed the stairs for the elevator? Little did you know, you've had one of the most effective workout regimens right at your feet. Scour most gyms and you'll find a few stairstepper machines -- and there's a reason for that. Climbing the stairs is great exercise for improving cardio health and building muscles. Stairclimbing targets the glutes, hamstrings, quadriceps and calves and is a low impact on feet and knees. A study conducted in England and Northern Ireland found that sedentary women who took the stairs up to six times a day increased their fitness level, lowered their cholesterol and decreased their risk of cardiovascular disease over a two-month period. An additional study found that men who climbed at least 100 steps a day cut back their risk of death by 20 percent.

Hangover Helper: 4 Tips for Recovery
Ease the morning-after-the-night-before pain, without resorting to a big, greasy breakfast.
Article By: Susie Rowe

A pounding head, churning stomach and a mouth drier than the Sahara — what were you thinking last night?

You were having fun, not thinking, and now you're paying for it. It's bad enough waking up and cringing as you recall drunkenly belting out "Material Girl" at the karaoke bar — but having to cope with a horrific hangover as well is enough to send even the bravest of souls back under the duvet.

There are no miracle cures for the after-effects of alcohol, but don't despair — there are a few things you can do to get on the path to recovery. And the good news for those watching their weight is that all of them are low in calories. Check out this morning-after action plan.

1. Drink lots of water
When you wake up feeling parched after a drinking session, follow that instinct to gulp lots of water. It will help rehydrate your body. Juice will do this even faster, but go easy on it if you're concerned about calories. Forget "hair of the dog" tactics — more booze will just make things worse (nd chip away at your DPT). Try an over-the-counter pain medication to help ease your headache. (Choose wisely: Most physicians advise against products that contain acetaminophen.)

2. Forget the pizza
Dieters take note: Contrary to popular opinion, there's absolutely no proof that wolfing down half a greasy pizza will cure a hangover. A little food can help refuel your body, however, and food containing fat can soothe your stomach — which is why egg yolks, bouillon and milk are common ingredients in many folk remedies for hangovers. But go easy on solid foods until you feel a bit better.

3. Go for a walk
Any form of exercise will probably sound about as appealing as letting someone jump up and down on your head. But while no one is suggesting a full-on aerobics session, a gentle walk might be just what the doctor ordered.

As Frankie Robinson, RD, explains: "Strenuous exercise isn't a good idea because it will add to feelings of dehydration. But a walk is a good way of getting some fresh air and gentle exercise."


4. Stay in bed
One of the best hangover remedies is to crawl back into bed for a couple of extra hours' sleep. Ultimately, only time will "cure" your hangover, but rest can help!

Beef Crostini

Weight Watchers Recipe

Ratings (41)
3PointsPlus Value
Prep time: 12 min
Cook time: 10 min
Other time: 0 min
Serves: 8
The classic combo of beef with horseradish sauce is always a crowd pleaser. Sliced deli roast beef makes it a breeze to prepare.
Ingredients
3 spray(s) olive oil cooking spray  
6 oz French bread, about an 8-inch long thin loaf, cut into 16 slices  
1/3 cup(s) reduced-fat sour cream  
      3 Tbsp uncooked red onion(s), diced  
1 Tbsp store-bought horseradish  
1/4 tsp black pepper, freshly ground (plus extra for garnish)  
      2 cup(s) arugula, baby leaves  
8 oz deli-style roast beef slice(s), thickly cut into 8 pieces and then each piece cut in half to yield 16 pieces total  
Instructions
Preheat oven to 325ºF. Coat a cookie sheet with cooking spray.

Place bread on prepared cookie sheet and lightly coat with cooking spray. Bake until lightly browned and crisp, about 10 minutes; let cool.

In a small bowl, combine sour cream, onion, horseradish and pepper.

To assemble crostini, top each piece of toasted bread with 1 slice beef, 1 teaspoon horseradish sauce, a grind of black pepper and a few arugula leaves. Yields 2 crostini per serving.

Reason to BELIEVE #359: Because even Santa could use a little motivation to get moving!

Be sure to plan ahead! All centers will be closed 12/25/12

Skinny Eggnog Cake
Need an easy dessert to bring to a Holiday party?
This cake is easy and delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water
and egg whites and you'll have a deliciously light cake ready in no time. Top the cake with some
whipped topping spiked with rum or rum extract and dessert is ready!
I used Truwhip as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils,
transfats or GMOs. I heard Trader Joe's also carries a similar whipped topping if you are lucky
enough to have one near you. Happy Holidays!!
Skinny Eggnog Cake
Skinnytaste.com
Servings: 15 • Size: 1 slice cake w topping • Old Pts: 4 pts • WW Points+: 5 pts
Calories: 188 • Fat: 5 g • Carb: 32 g • Fiber: <1 g • Protein: 2.5 g • Sugar: 4.3 g
Sodium: 204 mg
Ingredients:
16.5 oz package yellow cake mix
6-oz fat-free Greek yogurt
1 cup water
2 large egg whites
1 1/2 tsp ground nutmeg, plus more for garnish
baking spray
For the Rum Topping:
10 oz Truwhip or reduced fat whipped topping
1 tbsp rum (or a few drops rum extract)
Directions:
Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan with baking spray.
Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into
prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool before frosting.
For frosting, in a small bowl, whisk whipped topping with rum or rum extract. Spread over cake and
dust with more nutmeg. Keep refrigerated if making this ahead OR keep whipped topping in the
refrigerator and serve on the si

Reason to BELIEVE #355: Because holiday menu planning has never been easier thanks to our New Complete Cookbook.

It's now on sale with a brand-new slow cooker bonus chapter!

Here's a special sneak peek with 5 free recipes just in time for the holidays!

Have a GREAT NIGHT!

And if you can't eat just ONE- don't bring the enemy home! And if the enemy is lurking nearby- shoot it!
(chute it down the disposal!)

Ginger Snap People

Weight Watchers Recipe

Ratings (52)
2PointsPlus Value
Prep time: 20 min
Cook time: 10 min
Other time: 0 min
Serves: 60
These crisp cookies are great with coffee, tea or ice-cold skim milk. Wrap some in colorful plastic wrap for a tasty holiday gift.
Ingredients
2 cup(s) all-purpose flour  
1 cup(s) whole wheat flour  
2 tsp baking powder  
1/2 tsp baking soda  
1 Tbsp ground ginger, or less to taste  
1 1/2 tsp ground cinnamon  
1/4 tsp table salt  
1/4 tsp ground allspice  
1/4 pound(s) regular butter, softened (1 stick)  
1 cup(s) packed brown sugar, dark-variety  
      1 large egg(s), beaten  
1/2 cup(s) Blackstrap molasses  
1 tsp vanilla extract  
4 spray(s) cooking spray  
1 Tbsp all-purpose flour, for rolling out dough  
1 1/2 cup(s) powdered sugar  
2 Tbsp fresh lemon juice, or less to taste  
2 tsp lemon zest  
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, cinnamon, salt and allspice; mix well and set aside.

Using an electric mixer on high speed, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.

With mixer on low speed, add flour mixture to egg mixture, a little at a time, beating after each addition (dough will be stiff).

Divide dough into 2 equal-size balls and shape each into a rectangle; wrap each with plastic wrap and refrigerate for 1 to 2 hours.

Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.

Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.

Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.

Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
 

Project Blue: Jeans
Welcome to part 1 of our yearlong challenge designed to help you look—and feel—great in your go-to wardrobe staple.
Article By: Stacey Colino, Weight Watchers Magazine

Oh, how we love (and hate!) our jeans—and for good reason: “We associate jeans with youth, comfort, freedom, and being hip and sexy,” notes Daniel James Cole, M.F.A., a professor at the Fashion Institute of Technology in New York. “They also serve as a litmus test: Being able to fit into a pair of jeans is the holy grail of losing weight.” Indeed, the flip side is true as well: Not being able to fit into a coveted pair of jeans ranks among life’s biggest fashion frustrations for most of us. Consider this: A recent national poll of 1,000 women found that

62% rely on their jeans as a measure of whether they need to lose weight.
50% hold onto their “skinny jeans,” hoping that they’ll squeeze into them again.
31% refuse to go up a size to find jeans that fit well.
These statistics are one reason we’re kicking off the “Project Blue” challenge in this issue. This yearlong program will help you do what it takes to slim down, tone up, and look fabulous in your jeans. The mission this issue? To look and feel better in your jeans starting right this minute. Here’s the plan.

Step 1
Don’t Look at the Number on the Tag

You’re in good company when it comes to the issues you have with your jeans. Surveys have found that the biggest complaints women have about their jeans include that they magnify a big tummy or muffin top, make the hips look wide or the thighs look bulky, make the butt look too big or too flat, or are too long or too short or too curvy or too straight. Then there’s the perennial gripe about the sizing issue—namely, why it’s so darn hard to figure out exactly what your size is. Well, here’s your answer. “There’s no standard sizing in the apparel industry—every brand uses different techniques and measurements to create their sizing scale,” says Sarah Hodge, of MyTrueFit.com. “Therefore, you could wear a range of three different sizes depending on the brand and style.” Translation: Don’t sweat the number; pay attention to how well the jeans fit and flatter your figure.

After reading this…
Hit your closet with a pair of scissors. Cut out the size tags from all your jeans—it’s a democracy in your closet! There are no size 8s mocking you, no 14s to hide from. All your jeans are equal! Now you’re ready to proceed to step 2.

Dreamy Jeans
In a poll of 2,200 women in the U.K., 30% admitted they fantasize more about fitting back into their “trophy” jeans than about getting cozy with Hollywood heartthrobs like Brad Pitt or George Clooney (sorry, guys).
Step 2:
Take a “Jeans Inventory”

It’s time to evaluate which jeans you look and feel great in today. “Looking good happens while you’re slimming, so try to be the best version of yourself and present yourself with confidence,” says Debbie Then, Ph.D., a social psychologist. To get started, try on all your jeans one by one, and use the criteria below to determine which jeans stay in your closet and which head to Goodwill. If you answer “yes” to any of the five points below, say good-bye.

Your jeans are so snug that panty lines or skin bulges are visible when you look in the mirror.
Your jeans are bagging out in the seat or drooping in the crotch or hips, especially after you’ve been sitting.
You have to wear a bulky shirt and tuck it in to hold your jeans up, or you want to tuck a shirt in but can’t because the waist is too snug.
You can fit two fingers between the waistband and your body. Jeans stretch during the day, so the gap will widen, and you will constantly have to pull them up.
You have to use a belt to prevent the waist from gapping. “Belts should be used only for style, not fit,” Hodge says.
After reading this...
Pinpoint two pair of jeans that you feel great in (ideally one dressy pair in dark denim, one more casual in a light wash) right now. “When your jeans are no longer flattering, it’s time to trade up,” says Hodge. “You should feel confident and comfortable in a good pair of jeans; they should be formfitting, flattering your rear and curves, but still comfortable.” Not there yet? Permission to shop, granted!

Step 3:
Stand Up Straight!

Here’s the easiest step of all: Look instantly leaner in your jeans with a 30-second posture adjustment, says fitness instructor Suzanne Bowen.

Stand up straight, lift head and pull chin back so head is in line with neck and spine. Roll shoulders up, back, and down.
Then lift and gently squeeze the muscles in the lower abdomen (below your belly button) back toward your spine and up slightly, as if they were going up one floor in an elevator. “This flattens out the tummy and elongates your spine,” Bowen says.
After reading this...
Your confidence should be soaring and you should be looking long and lean in your very best jeans!

The Jeans Team

Daniel James Cole, M.F.A., is a fashion historian and has been a professor at the Fashion Institute of Technology in New York City for 10 years.

Sarah Hodge is a merchandise manager and fit specialist for MyTrueFit.com, an online retailer that specializes in custom-sizing options.

Debbie Then, Ph.D., is a California-based psychologist, author, and consultant specializing in women and body image.

Suzanne Bowen, a certified fitness expert, is the owner of Seren Motus Fitness Studios in Nashville, Tennessee. She has created and starred in numerous fitness DVDs.

This weeks meeting topic = Managing Holiday Treats! Be sure to come in to a meeting this week & get lots of good tips! :-)

Burn Baby, Burn
Snowboarding burns about 600 calories per hour for a 180-pound man, and whatever your size and gender, when you first get started, you’ll be falling a lot, burning even more calories as a result. But don’t get too carried away, the difference is nominal, though you’ll certainly give your arms more of a workout as you continuously push yourself up off the snow.

Dominican Pork and Root Vegetable Stew

Weight Watchers Recipe


10PointsPlus Value
Prep time: 25 min
Cook time: 105 min
Other time: 0 min
Serves: 8
This hearty Latin American stew is a meal unto itself (you get 1 2/3 cups per serving)! Look for the root vegetables in larger super markets or ethnic food stores.
Ingredients
2 tsp olive oil, extra virgin  
1 1/2 pound(s) uncooked pork shoulder, lean only, cut into 1-inch cubes  
1 Tbsp kosher salt, divided  
      1 small uncooked onion(s), yellow variety, chopped  
      1 large green pepper(s), cubanelle variety, seeded, chopped  
1 Tbsp minced garlic  
8 cup(s) canned, chicken broth  
2 tsp dried oregano  
1 large uncooked plantain(s), green, peeled, sliced 1/4-in-thick (about 1/2 lb)  
1 pound(s) uncooked yucca, peeled, cubed (about 1 large)  
      1 medium uncooked sweet potato(es), peeled, cubed (about 1/2 lb)  
      1 large uncooked malanga, peeled, cubed (about 3/4 lb)  
      1 cup(s) uncooked butternut squash, or pumpkin, peeled, cubed  
      1 cup(s) frozen corn kernels, or fresh corn kernels  
      1 medium sweet red pepper(s), chopped  
1/3 cup(s) cilantro, fresh, chopped  
1/8 cup(s) fresh lime juice, or more to taste  
Instructions
Heat oil in a large stock pot over medium-high heat. Toss pork with salt and add to pot; brown in batches, stirring occasionally, about 10 to 15 minutes total (removing each batch to a plate after it’s done). Reduce heat to medium and add onion and cubanelle pepper to pot; cook until soft, stirring frequently, about 7 to 10 minutes. Add garlic; cook, stirring, about 1 minute.

Add broth, oregano, pork and any accumulated juices to pot; stir to combine. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 1 hour. Add plantain, yucca, and sweet potato; continue to simmer for 10 minutes. Add malanga, squash, corn and red pepper; cook until all vegetables are softened and pork is tender, about 10 to 15 minutes. Stir in cilantro and lime juice; season with salt, if desired. Yields about 1 2/3 cups per serving.
Notes
This stew can be made up to 3 days ahead. Just reheat gently and re-season with additional lime juice and cilantro.

   
Our revolutionary new program is here, Weight Watchers 360°! It builds on our proven PointsPlus® plan and is based on 50 years of helping people lose weight and learn to keep it off.
Our new Routines tool is an exciting new feature of Weight Watchers 360° and will help you build routines that take the work out of making smarter choices.

This weeks meeting topic = Working Weight Watchers 360

Crock Pot Santa Fe Chicken
Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before
and turn your crock pot on in the morning for an easy weeknight meal.
Serve over rice or in a bowl with nachos on the side, and don't forget the toppings. Chopped
scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.
Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist's most saved recipe in 2012 (they
have over 800K recipes). I'm thrilled, and I see why you would choose this one! It's delicious, easy,
requires no pre-cooking, and everyone loves an easy slow cooker recipe. It's also kid-friendly,
freezer friendly and gluten-free. In it's honor I decided to revive it from the archives and give it
some love.
Crock Pot Santa Fe Chicken
Skinnytaste.com
Servings: 8 servings   Size: 1 cup • Old Points: 3 pts   Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder,
cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and
shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over
rice or tortillas and your favorite toppings.

Fall Harvest Salad

Weight Watchers Recipe

Ratings (148)
5PointsPlus Value
Prep time: 15 min
Cook time: 25 min
Other time: 0 min
Serves: 4
This salad’s sweet-earthy flavors pair deliciously with roast pork or chicken. If you dice the pear ahead of time, toss it with lemon juice to avoid browning.
Ingredients
1 spray(s) cooking spray  
      3 cup(s) uncooked butternut squash, cut into small cubes  
1/2 tsp olive oil  
1/2 tsp rosemary, fresh, minced  
1/2 tsp table salt, or to taste

Vinaigrette  
2 medium uncooked shallot(s), minced  
2 Tbsp olive oil  
2 1/2 tsp rice wine vinegar  
2 tsp apricot preserves  
1 tsp rosemary, fresh, minced  
1/4 tsp table salt, or to taste

Remaining Ingredients  
      4 cup(s) arugula, baby leaves, packed  
      1 medium pear(s), diced  
2 Tbsp chopped walnuts, toasted  
Instructions
Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.

In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.

Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.

Divide salad mixture among serving plates; top with pears and walnuts. Yields about 1 1/3 heaping cups per serving.
Notes
A medium-size, 2 lb squash will yield approximately 3 1/2 cups of diced squash.

If using a whole butternut squash, peel the outside with a sturdy vegetable peeler. Trim the ends and cut in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from a halved butternut squash.

Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-size cubes or slices before roasting to allow for even browning.

Baby Spinach Salad with Blueberries and Walnuts

Ingredients

1 lb. baby spinach leaves 1 small red onion, thinly sliced 1/2 cup chopped walnuts 1/2 cup fresh blueberries 1/4 cup crumbled feta 2 tbsp. olive oil 1 tbsp. balsamic vinegar

---

Methods/Steps

In a medium bowl, toss together baby spinach, red onion and chopped walnuts. Add blueberries and feta cheese. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over salad and toss gently to coat. Serve immediately.

---

Additional Tips

Try with added pear or apple slices for an extra sweet treat!

TRACKING- A LOVE HATE RELATIONSHIP
​It seems that most people don't "like" tracking every bite they eat. "It's a pain. I forgot. I don't want to write down all those BLTs (bites, licks, tastes and sips). I'm not sure of the calories so I don't know how to track it!"

Cool things about tracking:
You have a record so you can see where and when you have trouble.
You have a record so you can see days that worked well.
You get every bite you are entitled to! If you don't write it down, you aren't sure if you "can" eat that cheesecake or bowl of popcorn at the end of the day. You can ignore the scale if it delivers sad news. You know if you tracked carefully that eventually the good news will show on the scale.
Don't think of tracking as something you "have" to do to lose weight. Think of it as something you WANT to do. The benefits of knowing where you are at and where you are going- and knowing that you WILL be successful with a bit of patience is a treasure!  What an amazing tool!





TRACKING: an ART- not always a SCIENCE

Research shows that most people do NOT track accurately. Some things are over-estimated and some are under. Yet, it often seems to work out in the end.
It is important to take a stab at it. If you don't know- GUESS. Base it on what you do know.


Q.  How do you EAT AN ELEPHANT?
A.  One bite at a time

Q.  How do you learn to get a handle on tracking?
A.  One step at a time. One week, track your breakfasts. The next week take another small step. Try for a little progress here and there. It doesn't have to be all or nothing. You can track just the food without the calories. SMALL STEPS.

What step will you take this week so you can be on top of your game?

Santa Hat Recipe

makes 10 hats
10 fresh strawberries
½ cup part skim ricotta cheese
2 tablespoons confectioners sugar
¼ teaspoon vanilla
Hull strawberries and slice a small portion off the bottom so that the strawberry will lay flat. Mix together ricotta, sugar, and vanilla. Using a spoon, put filing between the bottom slice and the top slice. Add a dab of filling to the tip of the strawberry.
These can be enjoyed immediately or put in the refrigerator to be served later. These will last one day in the fridge.
For one strawberry = 27 calories, 1.0 g fat, 0.6 g saturated fat, 3.1 g carbohydrates, 0.6 g sugar, 1.5 g protein, 0 g fiber, 16 mg sodium, 1 PointsPlus

Thyme and Scallion Potato Pancakes

Weight Watchers Recipe


1PointsPlus Value
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 16
These savory potato pancakes cook up nice and crisp on parchment paper in a high heat oven. Use frozen shredded potatoes to speed preparation
Ingredients
      1 1/2 pound(s) uncooked potato(es), grated and well-drained*  
      1 small uncooked onion(s), grated  
      4 medium uncooked scallion(s), chopped  
6 Tbsp all-purpose flour  
1 tsp fresh thyme, minced  
      1 large egg(s)  
1 tsp kosher salt, plus additional for garnish  
1/8 tsp black pepper  
4 spray(s) cooking spray  
Instructions
Preheat oven to 400ºF. Line two baking sheets with parchment paper.

Line a strainer with paper towels; place potatoes and onions in a strainer and press out any water from them.

Combine potatoes, onions, scallions, flour, thyme, egg, salt and pepper in a large bowl; toss gently to combine. Scoop potato mixture into your hands using a 1/4-cup measure; press each into a round pancake (3-inches in diameter and about 1/4-inch thick). Place pancake on prepared pan and repeat with remaining ingredients (eight pancakes per pan); coat pancakes with cooking spray.

Bake pancakes for 10 minutes; remove from oven, flip pancakes, coat with cooking spray and rotate pans in oven. Bake for 10 more minutes and then rotate pans in oven again. Bake until well browned, about 10 minutes more. Remove potato pancakes from pans to a serving platter; sprinkle lightly with additional kosher salt, if desired. Yields 1 pancake per serving.
Notes
*Or use 3 1/2 cups defrosted frozen shredded potatoes.

If you prefer your latkes on the darker side, increase the temperature to 425ºF oven but watch for burning.

Meeting Topic: Introducing Weight Watchers 360° and Pack a Snack

None of us are perfect and neither is the world we live in. That's why we've created Weight Watchers 360°. The new program is designed to build on our proven PointsPlus® plan with a breakthrough approach that can help make healthy living become second nature. It's based on 50 years of experience so you can live your life, lose weight and learn how to keep it off. Weight Watchers 360° gives you the power to lose weight like never before.


As an eTools subscriber, Weight Watchers 360°
brings you amazing digital tools, an enhanced web site and a complete suite of mobile apps.†

Get the full scoop at meetings this week!
We're bringing you new meeting topics and even changing how we run our meetings to make Weight Watchers 360° fun and easy to follow.

Maple Butternut Squash with Crispy Pancetta

Weight Watchers Recipe


3PointsPlus Value
Prep time:  15 min
Cook time:  40 min
Serves: 8
Sweet, salty, and savory – a perfect holiday side dish. Serve it with roast chicken, pork or lamb.
Ingredients
      9 cup(s) uncooked butternut squash, cubed  
2 Tbsp olive oil  
2 tsp fresh thyme, leaves  
1 1/2 tsp kosher salt  
1/8 tsp black pepper, freshly ground  
1 oz pancetta, finely chopped  
2 Tbsp maple syrup  
Instructions
Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.

In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.

Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.

While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.

Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.
Notes
You'll need about a 4 pound whole squash for this recipe

Rais' the Roof PB&J Quesadilla
Entire recipe: 250 calories, 10.5g fat, 325mg sodium, 32.5g carbs, 11.5g fiber, 12g sugars, 8g protein -- PointsPlus® value 6*

OK, so there's no actual queso in this 'dilla, but you get the picture -- it's a gooey, hot, and crunchy tortilla-fest!

Ingredients:
One 6-inch high-fiber flour tortilla with 80 calories or less (like the kind by La Tortilla Factory or Mission)
1 tbsp. reduced-fat creamy peanut butter
2 tsp. low-sugar strawberry preserves
1 tbsp. raisins, chopped
1 1/2 tsp. chopped peanuts

Directions:
Lay tortilla flat, and spread with peanut butter. Top one half with preserves, avoiding the tortilla edges, and sprinkle with chopped raisins and peanuts. Fold the PB-only half over the other half, and press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook quesadilla until hot and crispy, about 2 minutes per side. Slice into wedges and enjoy!

MAKES 1 SERVING

Peppermint Meringues
Skinnytaste.com
Servings: 30 • Size: 3 cookies • Old Points: 0 pts • Points+: 1
Calories: 21 • Fat: 0 g • Carb: 5 g • Fiber: 0 g • Protein: 0.5 g • Sugar: 5 g
Sodium: 6 mg
Ingredients:
• 3 large egg whites
• 3/4 cup sugar
• 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract
• Red gel-paste food coloring
Directions:
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a
small open-star tip (such as Wilton M1). Set aside.
Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of
simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3
minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed
until stiff peaks form. Mix in peppermint concentrate.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill
bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.
Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in
the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed
container.
Makes 90 - 100 small cookies.
Adapted from Martha Stewart

Make sure you are drinking enough water. Many times we will overeat because we are thirsty.

Cinnamon-Oat Whole Wheat Pancakes

Weight Watchers Recipe

Ratings (0)
7PointsPlus Value
Prep time:  10 min
Cook time:  24 min
Serves: 6
Oatmeal and whole wheat flour give these nutty pancakes a fiber boost. Enjoy them plain or topped with fresh fruit.
Ingredients
1 cup(s) uncooked old fashioned oats  
1 cup(s) whole wheat flour  
1 cup(s) all-purpose flour  
1 tsp baking soda  
1 tsp ground cinnamon  
1/2 tsp table salt  
2 cup(s) buttermilk  
      2 large egg(s)  
2 Tbsp packed brown sugar, dark variety  
1 Tbsp unsalted butter, melted  
1 tsp vanilla extract  
3 spray(s) cooking spray  
Instructions
In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.

Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 1/3-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.
Notes
These pancakes are dense. Thin the batter out with a little water, if desired.

Make these mini pancakes by using 2 tablespoons of batter at a time (will change portion size and PointsPlus value).

This weeks meeting topic = Your Holiday Action Plan

Turkey and Cheddar Wrap

Weight Watchers Recipe

Ratings (72)
6PointsPlus Value
Prep time:  10 min
Cook time:  0 min
Serves: 2
These wraps are a tasty way to use up leftover Thanksgiving turkey. They're also great with baby arugula or shredded romaine instead of watercress.
Ingredients
1 1/2 Tbsp reduced-calorie mayonnaise  
2 tsp mustard, coarse-grain  
2 item(s) (medium) whole wheat tortilla(s), warmed according to package directions  
      4 oz cooked turkey breast without skin, chopped  
1/4 tsp table salt  
1/8 tsp black pepper, freshly ground (or to taste)  
      1/2 cup(s) fresh tomato(es), diced  
      2 Tbsp uncooked red onion(s), diced  
      1 cup(s) fresh watercress  
3 Tbsp low-fat, shredded Cheddar cheese, sharp-variety  
Instructions
In a small cup, combine mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.

Place 2 ounces turkey in center of each tortilla; sprinkle with salt and pepper. Top each with half of tomatoes, onion, watercress and cheese.

Tuck in sides of tortilla and then roll it up tightly; cut in half on a diagonal. Yields 2 halves per serving.

Reason to BELIEVE #326: Because tomorrow is one of the biggest food holidays of the year and you can celebrate it!

Pumpkin Ice Cream in Homemade Ice Cream Bowls

Pumpkin Ice Cream in Homemade Ice Cream Bowls

Weight Watchers Recipe

Ratings (49)
6PointsPlus Value
Prep time:  10 min
Cook time:  8 min
Serves: 4
Tortillas are sprinkled with pumpkin pie spice, then baked. They turn into edible bowls for this delicious, elegant autumn dessert.
Ingredients
      1/2 cup(s) canned pumpkin, puree  
1 1/4 tsp pumpkin pie spice, divided  
2 cup(s) light vanilla ice cream, slightly softened  
2 tsp sugar  
4 medium flour tortilla(s)  
4 spray(s) cooking spray  
4 tsp chopped pecans, toasted  
Instructions
In a medium bowl, stir together pumpkin puree and 1 teaspoon pumpkin pie spice; add ice cream and stir until blended. Cover and freeze until firm, about 3 hours.

To make dessert cups, place oven rack in center of oven. Preheat oven to 400ºF.

In a small cup, mix sugar with remaining 1/4 teaspoon pumpkin pie spice.

Warm tortillas in microwave until pliable, about 10 to 20 seconds.

Lightly coat both sides of warmed tortillas with cooking spray. Sprinkle one side of each tortilla with sugar mixture. Place each tortilla, sugar side-up, in a hole of a muffin pan, to form a bowl shape. Bake until tortillas are crisp, light golden and are holding their shape, about 6 to 7 minutes. Remove tortillas from pan; cool on a wire rack.

To serve, fill each cooled tortilla cup with 1/2 cup ice cream; sprinkle each with 1 teaspoon chopped pecans. Serve immediately. Yields 1 filled ice cream bowl per serving.
Notes
This recipe is a great make-ahead holiday dessert. Double or triple the recipe for larger gatherings and just assemble the ice cream in the bowls when it’s time for dessert.

This weeks meeting topic =The Great Plate (now lighter!)

Quinoa and Apple Breakfast Cereal

Weight Watchers Recipe

Ratings (869)
5PointsPlus Value
Prep time:  10 min
Cook time:  20 min
Serves: 6
A delicious protein-packed cereal that also makes a sweet side dish – great with raisins, crystallized ginger, sautéed pear, nuts and dried berries, too.*
Ingredients
      1 cup(s) uncooked quinoa  
2 spray(s) cooking spray  
1 Tbsp salted butter, divided  
      2 medium fresh apple(s), chopped or diced  
2 cup(s) water, cold  
1/2 tsp ground cinnamon  
3 Tbsp packed brown sugar  
      1/4 cup(s) fat-free skim milk  
Instructions
Soak quinoa in a bowl of water for 5 minutes.

Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt 1/2 tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5 to 10 minutes depending on personal taste; set aside

Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to a boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each grain), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples. Yields about 2/3 cup per serving.
Notes
*Could affect PointsPlus value.

This recipe reheats well in the microwave.

Naked Pear and Cranberry Pie Recipe

(serves 8)
4 large ripe green pears (Bartlett)
1 cup fresh cranberries
¼ cup sugar plus 2 teaspoons
3 tablespoons cornstarch
1 teaspoon cinnamon
2 tablespoons water
Preheat oven to 375. Slice two pears and layer in bottom of pie plate. Add ½ cup cranberries. Slice the last two pears and layer onto the cranberries. Add final ½ cup cranberries to the top.
Mix the ¼ cup sugar, cornstarch, and cinnamon in a small bowl with the water. Pour over the pie. Cover the pie with foil and bake for 40 minutes. Uncover, sprinkle with 2 teaspoons sugar, and bake for 10-20 minutes uncovered or until pears are tender.
Can be served warm or room temperature.
106 calories, 0.1 g fat, 0.0 g saturated fat, 27.9 g carbohydrates, 18 g sugar, 0.5 g protein, 4.0 g fiber, 2 mg sodium, 3 PointsPlus

Pumpkin Pie Makeover Recipe

(8 servings)
1 8 ounce package Neufchatel cheese
2 cups pureed pumpkin
1/4 cup sugar
2 eggs
1 1/2 teaspoons pumpkin spice
Preheat oven to 350 F. Bring Neufactel cheese to room temperature either by leaving it out of the fridge or unwrapping and putting in the microwave for 30 seconds. Using a mixer, blend Neufchatel cheese in a bowl to fluff. Add pumpkin, sugar, and spice and taste. Add more sugar until you get your desired sweetness. Mix in eggs and spoon into ramekins or loaf pan. Bake for 40 minutes or until center of pie is firm.
For one serving: 140 calories, 7.8 g fat, 12.9 g carbohydrates, 5.2 g protein, 1.6 g fiber, 134 mg sodium, 4 PointsPlus

"The chief cause of failure or unhappiness
is trading what we want most
for what we want at the moment."
Eleanor Roosevelt

This weeks meeting topic = Introducing Activelink!

"You can't eat it if you don't have it."

A. If you have junk food in the house, you can be good 98% of the time...but the 2% of the time that you are experiencing the "what-the-hell" syndrome- you can blow days of hard work.

B. If you don't have fruit, veggies, good protein, etc. in the house, you can't eat your healthy choices!

It works both ways- You can't eat it, if you don't have it.

Clean out your pantry- get your food packed up for our food drive this Thursday. Include some healthy choices for our neighbors in need.

After your pantry's been organized, head  to the grocery store and CHOOSE healthy choices for your home. It is so much easier to eat WWer style when the good food is right there waiting for you.

Many of you are taking that five minutes a day (or twice a day) to check
in with yourself and your goals. Terrific! The more mindful you are
about following the program, the more success.

It isn't too soon to make a mental plan for the upcoming eating occasions (otherwise known as holidays). You are going to be TEMPTED.
Forewarned is forearmed. Just SEEING the food can be difficult. Putting it on your plate, or bypassing that and just shoving it in the trap can blow an entire's week worth of hard work (or more).

​What do you want to do this season? CHOICES are: LOSE, MAINTAIN or GAIN.

I promise you- it is totally in your hands. Make a plan. Stay as far away from temptations as possible, but make a plan when you know you will encounter them. There are so many scenarios; I can't go into all of them here. TAKE your FIVE minutes- perhaps with pen and paper- and MAKE a PLAN. Only you can prevent weight gain....

THIS WEEK IN YOUR WEIGHT WATCHERS MEETING-

EVERYTHING YOU WANTED TO KNOW ABOUT POWER FOODS & THE SIMPLY FILLING OPTION.

specials.... come get them while you can

This weeks meeting topic = Test your power food iq

this recipe looks good.

Click on the link below to see a really good looking recipe. 




http://www.skinnytaste.com/2012/11/mushroom-kale-lasagna-rolls.html#more

Warm Spinach Salad with Bacon, Chicken and Blue Cheese

Weight Watchers Recipe

Ratings (143)
5PointsPlus Value
Prep time:  20 min
Cook time:  15 min
Serves: 6
A warm entrée-size salad that’s packed with tasty ingredients. It boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.
Ingredients
2 Tbsp apple cider vinegar  
1 tsp Dijon mustard  
3/4 tsp table salt  
1/4 tsp black pepper  
      5 oz fresh spinach, baby variety  
      2 cup(s) uncooked radicchio, coarsely chopped  
6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces  
      8 oz cremini mushroom(s), sliced (about 3 1/2 cups)  
      1 large uncooked red onion(s), thinly sliced  
      1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces  
      1 large Granny Smith apple(s), thinly sliced  
1/4 cup(s) blue cheese, crumbled  
Instructions
In a small bowl, combine vinegar, mustard, salt and pepper; set aside.

Toss spinach and radicchio in a large serving bowl; set aside.

Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.

Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Yields about 1 1/2 cups per serving.

Every choice you make TODAY (and TONIGHT)
are because
that is what you REALLY want!

​YOU and you alone- are in charge of your choices.
Make good ones!

and whatever you do- COME to your meeting tomorrow!

Top 10 Signs you know you are a Weight Watcher at Halloween

10. You know how many knocks it takes to earn an Activity Point.
9.   You are the only Power Ranger in the neighborhood with a pedometer and a PointsPlus calculator. 
8.   You ask at each house if they mind if you step on their scale—just to compare.
7.   You ask to trade candy corn for the real stuff.
6.   When someone drops a candy bar in your bag—you yell out the number of PointsPlus values. (If you are clueless, you zap it with your WWer app barcode scanner!)
5.   Your costume has a handy water bottle holder so you can meet your water requirements for the day.
4.   You ask to use the bathroom every third house because of #5.
3.   At the end of the night, you sort your candy by PointsPlus values.
2.   Your goodie bag has a half filled out journal sitting at the bottom.
1.   After trick-or-treating, you decide to keep your mask on (since it covers your mouth) until you go to bed!

Weight Watchers Recipe

Ratings (58)
2PointsPlus Value
Prep time:  10 min
Cook time:  0 min
Serves: 8
So simple to make, it’ll easily replace your favorite bottled product. Serve with fresh veggies for dipping or spoon into small celery spears.
Ingredients
1 clove(s) (medium) garlic clove(s), peeled  
1/4 tsp kosher salt  
1/2 cup(s) light sour cream  
1/3 cup(s) reduced-calorie mayonnaise  
2 Tbsp water  
1/3 cup(s) chives, fresh, chopped  
2 Tbsp fresh parsley, Italian (flat leaf), chopped  
1/8 tsp black pepper, freshly ground, or to taste  
1 tsp white wine vinegar, fresh lemon juice and/or water to taste  
Instructions
Put the garlic clove on a cutting board; sprinkle with salt. Finely chop garlic and then scrape it with the side of knife until a paste forms; place in a small bowl.

Add sour cream, mayonnaise and water; stir until smooth. Stir in chives, parsley and pepper until blended; cover and refrigerate at least 1 hour for flavors to blend. Thin out with vinegar, lemon juice and/or water if desired. Yields about 2 tablespoons per serving.
Notes
Can be made 3 days ahead

Pumpkin Spice Pancakes

Weight Watchers Recipe

Ratings (0)
5PointsPlus Value
Prep time:  10 min
Cook time:  24 min
Serves: 6
A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.
Ingredients
1 1/4 cup(s) all-purpose flour  
1 1/2 tsp baking soda  
1 1/2 tsp pumpkin pie spice  
1/2 tsp ground cinnamon  
1/2 tsp table salt  
1 1/4 cup(s) buttermilk  
      1 cup(s) canned pumpkin, do not use pumpkin pie filling  
      2 large egg(s)  
3 Tbsp packed brown sugar, dark variety  
1 Tbsp unsalted butter, melted  
3 spray(s) cooking spray  
2 tsp powdered sugar  
Instructions
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.

Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Notes
You can thin the batter out with a little water if desired.

Many people think they aren't losing weight
because they don't EXERCISE enough.
not true

You lose weight by choosing the right foods, in
proper portion sizes and eating healthily.
Going to the gym and/or getting regular activity/exercise- helps you tone up, feel better and sleep better.
BUT, losing weight truly begins "in the kitchen."

After being on WWers or any other diet
​for a length of time, you find yourself
gravitating towards your own kitchen more often.
You find that when you control the recipe,
you have more control over your
weight loss and maintenance.

Don't blame it on your lack of exercise!

Stock good food,
cook good food and,
and eat good food in reasonable portions.

If you are unsure what "reasonable" means,
stick with Weight Watchers. We can help.

This weeks meeting topic = Take 5

Pumpkin Cheesecake Shooters

Pumpkin Cheesecake Shooters
Skinnytaste.com
Servings: 16 • Size: 1 shot glass* • Old Points: 2 pts • Points+: 2
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg


Ingredients:

• 3 (1.5 oz total) whole chocolate graham crackers
• 4 oz 1/3 fat cream cheese, softened
• 1/2 cup pure canned pumpkin
• 1 tsp pure vanilla extract
• 3 tbsp dark brown sugar, unpacked
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg1/4 tsp cinnamon
• 8 oz light whipped topping (I used Truwhip light)

Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.  Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

new item

Super-Easy Slow Cooker Three-Bean Chili

Weight Watchers Recipe

Ratings (0)
6PointsPlus Value
Prep time:  15 min
Cook time:  180 min
Serves: 10
This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.
Ingredients
      1 large uncooked onion(s), minced  
1 clove(s) (medium) garlic clove(s), minced  
      30 oz canned black beans, rinsed and drained  
      30 oz canned kidney beans, rinsed and drained  
      30 oz canned pinto beans, rinsed and drained  
      30 oz canned diced tomatoes, with chilies  
      15 oz canned tomato sauce  
1 1/4 oz spiced seasoning mix, chili variety  
      14 oz frozen corn kernels  
1 Tbsp fresh lime juice, or to taste  
1/2 cup(s) cilantro, fresh, minced  
Instructions
Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.

This weeks meeting topic = Try for 10