getting to know our leaders

My name is Tricia Turner and I work at the Ridgecrest store. I have worked for Weight Watchers for 2 years.
The thing I love most about my job is celebrating the members milestones.
Weight Watchers changed my life and it can do the same for you! I am down 45 pounds and I have kept it off for 2 1/2 years, because Weight Watchers is not a crash diet it is a way of life. Another great thing about Weight Watchers is you can eat what you want. My favorite recipe is the vegetable soup or wait.... Is it the orange chicken? I will let you decide for yourself.

Fresh vegetable soup (1 point plus)

 2 clove(s) (medium) garlic clove(s), minced  
      2 medium uncooked carrot(s), diced  
      2 small uncooked zucchini, diced  
      2 cup(s) (shredded) uncooked savoy cabbage, or other variety, shredded  
      2 cup(s) uncooked Swiss chard, chopped  
      2 cup(s) uncooked cauliflower, small florets  
      2 cup(s) uncooked broccoli, small florets  
      1 medium uncooked onion(s), diced  
      1 medium sweet red pepper(s), diced  
      1 rib(s) (medium) uncooked celery, diced  
2 tsp fresh thyme, chopped  
      6 cup(s) vegetable broth  
2 Tbsp fresh parsley, or chives, fresh, chopped  
1/2 tsp table salt, or to taste  
1/4 tsp black pepper, or to taste  
2 Tbsp fresh lemon juice, optional  
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes


Orange chicken (6 points plus)
2 tsp dark sesame oil  
2 tsp orange zest, strips  
      1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces  
1/8 tsp table salt, or to taste  
1/8 tsp black pepper, or to taste  
15 oz canned mandarin oranges in light syrup  
      1/2 cup(s) reduced-sodium chicken broth  
1 Tbsp low-sodium soy sauce  
1 Tbsp orange zest, finely grated, or to taste  
2 tsp cornstarch  
Instructions
Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.