Congrats,Territory 8811!
The week of 9/21-9/27, you lost 2,656 lbs!
YTD total = 114,358 lbs!
Tuesday, September 30, 2014
Monday, September 29, 2014
Meeting topic: Better together!
This Week in Meetings: "Better Together!"
Topic: September 28 - October 4, 2014
Why go it alone? You're more likely to stick with the Plan — and succeed long-term — when you have the support of others.
Share your weight-loss efforts, and it can pay off beautifully for you. Social support can not only help you shed pounds, it can help you maintain weight loss. You get encouragement, fresh strategies you might not have thought of, and even a metaphorical kick in the pants when you need it!
Topic: September 28 - October 4, 2014
Why go it alone? You're more likely to stick with the Plan — and succeed long-term — when you have the support of others.
Share your weight-loss efforts, and it can pay off beautifully for you. Social support can not only help you shed pounds, it can help you maintain weight loss. You get encouragement, fresh strategies you might not have thought of, and even a metaphorical kick in the pants when you need it!
Saturday, September 27, 2014
Got the game on this weekend? This creamy spinach-feta combo dresses up fresh vegetables or baked pita chips deliciously. Or use it as a tasty spread for sandwiches and wraps. #ServeItUpSaturday
Feta and Spinach Dip
2ppv = 1 serving (4 TBS)
Ingredients
4 cup(s) fresh spinach, chopped (about 2 oz)
1/2 cup(s) low fat cream cheese
1/2 cup(s) fat free sour cream
1/4 cup(s) crumbled feta cheese
1/4 cup(s) chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well. Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons chives, lemon juice and pepper in a blender; puree. Taste dip and add salt, if desired. Spoon dip into a serving bowl and sprinkle with remaining 2 tablespoons chives. Yields about 4 tablespoons dip per serving.
Notes
For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.
Feta and Spinach Dip
2ppv = 1 serving (4 TBS)
Ingredients
4 cup(s) fresh spinach, chopped (about 2 oz)
1/2 cup(s) low fat cream cheese
1/2 cup(s) fat free sour cream
1/4 cup(s) crumbled feta cheese
1/4 cup(s) chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)
Instructions
Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well. Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons chives, lemon juice and pepper in a blender; puree. Taste dip and add salt, if desired. Spoon dip into a serving bowl and sprinkle with remaining 2 tablespoons chives. Yields about 4 tablespoons dip per serving.
Notes
For a nice flavor boost, substitute sorrel or watercress for half the spinach and follow the recipe directions above.
Thursday, September 25, 2014
Saturday, September 20, 2014
This Week in Meetings:
"Weight Watchers Power Foods For the Win!"
Topic: Sept. 21-27, 2014
Power Foods — are richer in nutrients and lower in not-so-nutritious stuff than other foods. And they do it for the lowest PointsPlus value. No wonder we like to call them nutritional rock stars!
This week's meeting explores ways to power up your meals with Power Foods. And this time of year is perfect for getting better acquainted with these winning choices — hello, harvest season! There are so many delicious and inexpensive fruits and vegetables at their peak of flavor. Toss blackberries on your morning cereal. Have a crisp apple as an afternoon snack. Munch on Butternut Squash Fries with your burger at dinner.
After your meeting try this helpful trick. Take a look at this past week in your Food Tracker and see where you could’ve fit in more Power Foods.
"Weight Watchers Power Foods For the Win!"
Topic: Sept. 21-27, 2014
Power Foods — are richer in nutrients and lower in not-so-nutritious stuff than other foods. And they do it for the lowest PointsPlus value. No wonder we like to call them nutritional rock stars!
This week's meeting explores ways to power up your meals with Power Foods. And this time of year is perfect for getting better acquainted with these winning choices — hello, harvest season! There are so many delicious and inexpensive fruits and vegetables at their peak of flavor. Toss blackberries on your morning cereal. Have a crisp apple as an afternoon snack. Munch on Butternut Squash Fries with your burger at dinner.
After your meeting try this helpful trick. Take a look at this past week in your Food Tracker and see where you could’ve fit in more Power Foods.
Thursday, September 18, 2014
At your meetings this week, you've been hearing members share their success stories -- and we want you all to have the chance to share those "before" items and success milestones with hundreds of your social media WW friends! Post your stories & photos -- we'll share them this weekend! Could be a pair of "before" pants, an empty prescription bottle, a walker you no longer need, a before photo -- get creative! #StartYourOwnSuccessStory #MeetingTopic #InspireFurther
Tuesday, September 16, 2014
Monday, September 15, 2014
This Week in Meetings:
"Start Your Own Success Story!"
Topic: 9/14 - 9/20
Success doesn't start on the scale. It starts in your mind. At your meeting this week, you'll hear from other members who've hurdled obstacles, stuck to the Plan, got back in the saddle, and just kept going. Your fellow members can be a great source of support (and experience)! Their encouragement (and sometimes, a kick in the pants) can help you to stay the course, and believe that you can do it, one small change at a time!
"Start Your Own Success Story!"
Topic: 9/14 - 9/20
Success doesn't start on the scale. It starts in your mind. At your meeting this week, you'll hear from other members who've hurdled obstacles, stuck to the Plan, got back in the saddle, and just kept going. Your fellow members can be a great source of support (and experience)! Their encouragement (and sometimes, a kick in the pants) can help you to stay the course, and believe that you can do it, one small change at a time!
Sunday, September 7, 2014
Saturday, September 6, 2014
School is back in full-swing! Whether you're a student, teacher, or just have a crazy day "on-the-go," this 6 ppv lunch is a great option! Not a roast beef fan? Try substituting your favorite deli meat! #ServeItUpSaturday
"Roast Beef Sandwiches with Horseradish Mayo"
PointsPlus Value = 6 per serving (1 sandwich), recipe serves 2
Prep time: 10 min
Cook time: 0 min
Other time: 0 min
Peppery arugula and hot horseradish give this recipe great bite.
It’s so much more than your average roast beef sandwich.
Ingredients:
2 Tbsp reduced-calorie mayonnaise
1 1/4 tsp store-bought horseradish
1/8 tsp black pepper, freshly ground (or more to taste)
4 slice(s) reduced-calorie rye bread, toasted
4 oz deli style roast beef slice(s), thinly sliced (four 1-oz slices)
1 medium plum tomato(es), cut into eight slices
1 cup(s) arugula, baby leaves
Instructions:
In a small cup, mix together mayonnaise, horseradish and pepper until blended. Spread about 1 1/2 tsp mayonnaise mixture on each slice of bread. Top each of 2 slices of bread with 2 slices roast beef, 4 slices tomato and 1/2 cup arugula. Cover with remaining bread slices and serve. Yields 1 sandwich per serving.
Notes:
Plum tomatoes are a good choice for this sandwich because they are less juicy than other tomatoes and won't make the bread soggy.
"Roast Beef Sandwiches with Horseradish Mayo"
PointsPlus Value = 6 per serving (1 sandwich), recipe serves 2
Prep time: 10 min
Cook time: 0 min
Other time: 0 min
Peppery arugula and hot horseradish give this recipe great bite.
It’s so much more than your average roast beef sandwich.
Ingredients:
2 Tbsp reduced-calorie mayonnaise
1 1/4 tsp store-bought horseradish
1/8 tsp black pepper, freshly ground (or more to taste)
4 slice(s) reduced-calorie rye bread, toasted
4 oz deli style roast beef slice(s), thinly sliced (four 1-oz slices)
1 medium plum tomato(es), cut into eight slices
1 cup(s) arugula, baby leaves
Instructions:
In a small cup, mix together mayonnaise, horseradish and pepper until blended. Spread about 1 1/2 tsp mayonnaise mixture on each slice of bread. Top each of 2 slices of bread with 2 slices roast beef, 4 slices tomato and 1/2 cup arugula. Cover with remaining bread slices and serve. Yields 1 sandwich per serving.
Notes:
Plum tomatoes are a good choice for this sandwich because they are less juicy than other tomatoes and won't make the bread soggy.
Friday, September 5, 2014
Weight loss 8/24-8/30, 2014
Our members certainly worked hard heading into Labor Day! Congrats, Territory 8811!
Weight loss 8/24-8/30: 2,642 lbs
Weight loss Year-to-date: 104,155 lbs
New Lifetime Members (YTD): 226
Weight loss 8/24-8/30: 2,642 lbs
Weight loss Year-to-date: 104,155 lbs
New Lifetime Members (YTD): 226
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