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.